Traditional Ukrainian borscht is a hot soup. The most similar cold dish is beetroot, and it is prepared quite differently. But I suggest mixing culinary traditions together in such a wonderful summer experiment.
Ingredients
Step-by-step cooking recipe
Grate the beets on a grater, fill with water and cook until the color is completely boiled.
Season the broth to taste and let it cool.
Cut the young carrot, cucumber and radish into thin strips. Chop the greens. You can add onion and pepper to taste.
Pour cold beetroot broth over the vegetables and serve with sour cream.
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