Usuba
Cold Borscht with Sour Cream
Refreshing summer soup with roasted beets and carrots, served cold with sour cream and fresh vegetables. Bright flavor with a tangy vinegar note and subtle sweetness.
- Total
- 35 min
- Standard serving
- 1,066.1 g
1
Ingredients
Total 10
Instructions
- 1
Step 1
Peel the beets and rinse them. Cut into julienne and fry in a pot with vegetable oil and vinegar.
- 2
Step 2
Peel the carrots, cut them into thin strips and fry separately until cooked through.
- 3
Step 3
Combine the fried beets and carrots, add hot water to the pot. Salt, pepper, add sugar and spices. Bring to a boil and cool completely.
- 4
Step 4
Place sliced cucumber strips, a few green onion tops, and half a boiled egg in a bowl. Pour cold borscht over it and add sour cream.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
