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Selyansky cold borscht

Country-Style Cold Borscht (Selyansky)

Maximum vitamins, minimum calories, and easy to make! A really interesting recipe for sweet-and-sour country-style cold borscht. The real twist in this Russian dish is dried fruit — and you can use all sorts: apples, pears, cherries, plums. If you happen to have all of them on hand, even better. The result is a little unusual but tasty and good for you, comes together very quickly, and is wonderfully refreshing on a hot summer day.

Milada

Recipe author

Composition / ingredients

Servings:

Beets

Potatoes

Cucumbers (fresh)

Vinegar

Sugar

Green onion

Dill

Salt

Dried fruit mix

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 2 g

Fats 0 % 0 g

Carbohydrates 90 % 18 g

75 kcal

GI: 44 / 28 / 28

Cooking method

Step 1:

First, bake the beets in the oven until soft.
Step 2:

Then peel them and cut into cubes or matchsticks, or simply grate them — whatever you prefer. Put the beets in a deep bowl, sprinkle with vinegar, and set aside for about three hours.
Step 3:

Separately, simmer the dried fruit.
Step 4:

And the diced potatoes. Let them cool together with their cooking liquids.
Step 5:

Slice the cucumbers.
Step 6:

Stir the beet mixture.
Step 7:

Then combine the cooking liquids (along with the solids) and stir in the beets, the small-diced cucumbers, and the eggs.
Step 8:

Mix everything together.
Step 9:

Add the sour cream, mix well, season with salt, sweeten lightly, and chill in the fridge. When serving, add chopped fresh herbs and green onion to each bowl. A little ground black pepper is also right at home in this borscht.
Step 10:

Garnish with chopped fresh herbs when serving.