Ingredients
- 2 medium beets, cooked and peeled . -
- 2 fresh cucumbers, peeled and diced into small cubes . -
- 4 hard-boiled eggs, cut into pieces . -
- 1 liter of chilled vegetable broth.
- 1 cup of y
. - 2 tablespoons of lemon juice .
- 2 tablespoons of sugar .
- Salt and pepper to taste . -
- Fresh chopped dill for garnish. - Rye bread for serving.
Instructions
- 1. Finely grate the cooked beets and place them in a large bowl.
- 2. Add the diced cucumbers and hard-boiled eggs to the grated beets.
- 3. In another bowl, mix the cold vegetable broth with the yogurt or sour cream. Add the lemon juice and sugar. Stir until the mixture is smooth.
- 4. Pour the liquid mixture over the vegetables and eggs in the large bowl.
- 5. Gently stir to combine all the ingredients .
- 6. Season with salt and pepper to taste. Add more sugar or lemon juice if needed to balance the flavors.
- 7. Refrigerate the soup for at least 2 hours until well chilled.
- 8. When serving, sprinkle fresh chopped dill on top and serve with slices of rye bread.
This cold beet borscht is a delicious and refreshing twist on the classic borscht soup. Perfect for hot days, this dish combines the richness of beets with the freshness of cucumbers and the creaminess of eggs. Enjoy this colorful and healthy dish that will surely satisfy your palate any time of the year!