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➠ Cold pickled beetroot borsch

Cold pickled beetroot borsch

2067

Kitchen Eastern European

Calorie content 111.6 kcal

Portions 8 port.

Cooking time 90 minutes

Proteins * 3.6 gr.

Fats * 3.6 gr.

Carbohydrates* 18.9 g

Content

According to the proposed recipe, you will make a light summer soup with pickled beets. Beets can be purchased at the store or pre-pickled at home. In this recipe, you are invited to make kefir borsch with the addition of carbonated water, fresh cucumbers, boiled eggs and herbs. You can change the set of ingredients to your liking. This borscht must be kept in the refrigerator for at least an hour to infuse and acquire its refreshing taste.

Ingredients

Cooking process

Grind boiled eggs, fresh cucumbers and pickled beets into a coarse grater. Transfer these items to a bowl for cold borscht.

Rinse green onions and dill and chop finely. To prevent the onion from being tough, grind it a little with salt. Transfer the herbs to the bowl to the grated ingredients.

Pour everything with chilled kefir and mix well. Then pour cold sparkling water into the borscht and stir again.

Add mustard, lemon juice to the borscht and sprinkle with salt and pepper to your liking. Mix the borscht and remove the sample.

Put the dishes with cooked cold borscht in the refrigerator for 1 hour. You can then pour into portioned bowls and serve with dinner. Place beautifully chopped cucumber slices, halved eggs, and fresh herbs in each decor plate.

Bon Appetit!