Cold borscht with tops

This amazing cooking recipe, from which we will now learn how to cook cold borscht. It turns out to be more amazing from young beets (when the tops are just beginning to appear). However, if there is no young beetroot, you can also cook from the usual, "old" one. But we will agree with you that we cook our cold borscht from beetroot with tops. Cold borscht recipe of Russian cuisine.
So, we cut off the tops of the beetroot, thoroughly wash the tubers and boil them. This will take quite a bit of time, because young beets cook very quickly. Next, we clean it, rub it through a large grater (along with carrots), add a little sugar, vinegar, pour water and put it on fire. The beet mass must be brought to a boil. Cut the tops into strips and throw them into a saucepan with beets. We taste our soup, salt and sweeten it. If it seems to you that vinegar is not enough, you can add more. When the food boils again together with the tops, we remove it from the stove and let it cool down. In each plate we put a little chopped eggs, diced cucumber, herbs and green onions. Pour cold borscht and fill with sour cream. How to cook cold borscht is no secret to you now.