Cold Red Borsch
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Cold Red Borsch is a necessary dish on a summer day. Light, refreshing soup will make you full for a whole day.



Method:
Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat. Cut beet into strips, pour over hot water, add vinegar and salt and cook; pour off into a separate bowl a half of beet water and cook beet in the rest until it is soft. Add finely chopped onion, cubed potatoes and cook for 20 minutes. Cool down and pour in cold beet water, add sugar to taste. Serve in deep plates. Before serving put cubed cucumbers, green and chopped eggs, sour cream in every plate.

Ingredients:
400 g beet.
600 g potatoes.
1 ea onion.
1 1/2 ts sugar.
4 ts vinegar.
2 ts salt.
Cucumbers.
Hard-boiled eggs.
Spring onion.
Sour cream.