Beet Cold soup, Borsch. It is Cold red Soup.
Cold Sweet Borsch is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.
400 g (16 oz) beet.
400 g (16 oz) potatoes.
4 tbsp dried fruits.
3 tbsp vinegar.
salt to taste.
3 1/2 tsp sugar.
Chopped green Celery, dill, parsley, coriander, green onions, to taste.
1. Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat.
2. Cut beet into strips, pour over hot water, add vinegar and salt and cook until beet is soft.
3. Add cooked fruits with water and cubed potatoes to beet, boil for 20 minutes. Cool down. Serve in deep plates with chopped eggs, greens and sour cream.
Beet Cold soup will be beautiful with a lot greenery.