Recipe: Cold Borscht. Option 2 On RussianFood.com

2023 Author: Blake Flatcher | [email protected]. Last modified: 2023-05-22 00:16

Cold borscht. Option 2

Green cold borscht with sorrel leaves and rhubarb cuttings.

Products sorrel leaves 300 r rhubarb (cuttings) 350 r hard boiled eggs 2 PCS. water 1 l pepper taste salt taste parsley taste onion taste basil taste dill taste

Cut the rhubarb cuttings, boil until a slightly pinkish mildly sour solution is obtained, drain the broth, cool. Cut the sorrel leaves into thin strips. Egg yolks rubbed with salt, green onion, diced cucumbers and egg white put in a bowl, add sorrel leaves, pour in the broth of rhubarb cuttings. Season with spices and salt. Put finely chopped parsley and dill in each plate. Hot boiled beans, peas, lentils, buckwheat porridge can be served with this borscht.