Cold Borscht with Beets

Name: Cold Borscht with Beets
Ingredients: 1 l kefir; 500 g beets; 300 g cucumbers; 3 eggs; 1 bunch green onions; 1 bunch dill; salt; pepper; up to 1 l cold boiled water (optional)

Cold borscht with beets — the most delicious summer dish with a strikingly beautiful color! I made this borscht using kefir as the base, which gives it just the right amount of tanginess.

Ingredients:

1 l kefir
500 g beets
300 g cucumbers
3 eggs
1 bunch green onions
1 bunch dill
salt
pepper
up to 1 l cold boiled water (optional)

How to cook cold borscht with beets

Wash the beets, wrap them tightly in foil, and roast in the oven for 1–1.5 hours depending on the size of the beets (you can also boil them in a pot). Let cool.

Hard-boil the eggs (cook for 10 minutes after the water comes to a boil). Cool by covering with cold water.

Peel the cooled beets and grate them on a coarse grater.

Dice the eggs (set aside half an egg for garnish).

Dice the cucumbers.

Finely chop the herbs.

Combine the beets, eggs, cucumbers, and herbs.

Season with salt and pepper, pour in the kefir, and stir to combine. The borscht will be quite thick. If desired, you can add up to 1 liter of cold boiled water to thin it out (I chose not to add any water).