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Cold borscht beetroot

0
5316
Kitchen Russian
Calorie content 61.4 kcal
Portions 6 port.
Cooking time 150 minutes
Proteins * 3 gr.
Fats * 4.6 gr.
Carbohydrates* 1.9 gr.
* per 100 gr. product
Cold borscht beetroot
Content

We bring to your attention a classic version of cooking beetroot - cold borscht. The cooling taste of beetroot will saturate and invigorate on a hot summer day. The successful combination of all the ingredients and the minimum time spent on cooking the beetroot are huge advantages of this recipe.

Ingredients

Cooking process

step 1 out of 7
Beets must be peeled, rinsed and then cut into thin strips.
step 2 out of 7
Pour water into a saucepan, add granulated sugar, salt and lemon juice to it. We put the pan on the fire, bring to a boil, then add the prepared beets and boil over moderate heat for about 20 minutes. After that, the pan must be removed from the heat and its contents cooled. This process will take at least an hour.
step 3 out of 7
Rinse the cucumbers thoroughly under running water and cut into medium-sized slices. Pour the sliced ​​cucumbers into the beetroot broth.
step 4 out of 7
Dill and green onions should also be rinsed and chopped. We send the chopped greens into a saucepan with beet broth. After that, the container with the future beetroot must be placed in the refrigerator for 60 minutes to cool.
step 5 out of 7
At this time, we put chicken eggs to boil. When ready, remove them from the fire, fill them with ice water, thereby cooling. Then we peel the eggs and cut them into small cubes.
step 6 out of 7
Mix sour cream with mustard.
step 7 out of 7
Put the cooled broth with vegetables on plates, add chopped eggs there and season with sour cream and mustard. The beetroot is ready!

Bon Appetit!

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