Selyansky cold borscht

Maximum vitamins, minimum calories, easy cooking! A very interesting culinary recipe for sweet and sour selyansky cold borscht. The real highlight of this dish of Russian cuisine are dried fruits. At the same time, you can take a variety of fruits: apples, pears, cherries, plums. If you find all of the above at once, it will be even better. The food in the end turns out not quite ordinary, but tasty, healthy. Everything is prepared very quickly, perfectly refreshing on a hot summer day.

Milada

Recipe author

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Composition / ingredients

Servings:

Beetroot

Potatoes

Cucumbers (fresh)

Vinegar

Sugar

Green Onion

to taste

Dill

to taste

Salt

to taste

Dried fruit mixture

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

Step-by-step cooking

Cooking time: 4 h 15 min

Step 1:
The beetroot must first be baked in the oven so that it becomes soft.
Step 2:
Then peel, cut into cubes, straws or just grate – as you like. Put the resulting mass in a deep bowl, sprinkle with vinegar and set aside for three hours.
Step 3:
We boil all our dried fruits separately
Step 4:
And diced potatoes. Let it cool down together with the decoctions.
Step 5:
Slicing cucumbers
Step 6:
Mix the mass.
Step 7:
After we combine the liquids (together with the contents), we lower the beet mass, cucumbers and eggs cut into small cubes into them.
Step 8:
Mix everything.
Step 9:
Add sour cream, mix well, salt, sweeten a little and send it to the refrigerator. During serving, add chopped fresh herbs and green onions to the plate. By the way, ground black pepper in such a borscht is also very appropriate.
Step 10:
Season with chopped fresh herbs when serving.