When it's hot outside and you don't want to stand at the stove at all, cold borscht comes to the rescue. You can cook it in different ways, but today I will share a recipe for cooking borscht with kvass. Boil the vegetables in advance and cut into small cubes.
Ingredients
- Beetroot (boiled) – 300 g
- Potatoes (boiled) – 3 pieces
- Green onion - halfpuchka
- Chicken eggs (boiled) – 2 pieces
- Dill - 25 g
- Mustard - 1 tsp.
- Horseradish - 1 tsp.
- Garlic - 1 clove
- Sour cream - 50 g
- Ground black pepper - to taste
- Salt - to taste
- Kvass - 3 glasses
Step-by-step cooking recipe
Peel the boiled eggs from the shell and cut in half.
Peel beets and potatoes, cut into small cubes.
Chop the green onion, dill and peeled garlic clove.
In a separate container, mix mustard, horseradish and sour cream.
Pour the chopped vegetables, garlic and herbs into a deep saucepan. Gently mix everything with a spoon.
Pour in the kvass and the spicy mixture with sour cream. Stir again.
Add salt, ground black pepper and send it to the refrigerator for 30 minutes.
When serving, add half an egg to the plate.
