Cold Borsch or Kholodnyk
Cold Borsch or Kholodnyk is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.
• 800 g (16 oz) beet.
• 600 g (16 oz) potatoes.
• 3 tb vinegar.
• 2 ts salt.
• 3 1/2 ts sugar.
• sour cream.
• 2 hard-boiled eggs.
• spring onion.
• Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.
Soup will be beautiful: red with a lot greenery.
Cut beet into strips, pour over hot water, add vinegar and salt and cook until beet is soft.
Add cubed potatoes to beet, boil for 20 minutes. Cool down.
Serve in deep plates with chopped eggs, green and sour cream.