Recipe serves: 10

Cold borscht soup

2½-3 lbs beet
11 cup water
2 Tbsp chicken soup powder
tsp salt
7 each red radish, small, thinly chopped
2-3 each cucumber, small, thinly chopped
9 Tbsp lemon juice
6 Tbsp sugar
10 each egg, hard boiled
6-10 tsp fresh dill, thinly chopped
sour cream (optional)

Preparation steps:
  1. Peel the beets and cut into halves. In a large pot place the beets with water, chicken soup powder, and salt. Cook the beets for about 45 minutes, or until ready. Poke with a fork to check if the beets are soft. Cool down.
  2. Remove the beets and grate them in a food processor.
  3. Add the grated beets back to to soup. Add the thinly chopped red radish and cucumbers. Add the lemon juice and sugar. Mix well and adjust flavors.
  4. Refrigerate for 2 hours or longer.
Serving: In each plate place 1 hard boiled egg cut into quarters and ½ - 1 tsp of thinly chopped dill. Pour the cold borscht on top of the garnish and serve.
Serve the sour cream in separate small bowl for optional garnish.
Personal notes
This recipe is a special treat my cousin Malina prepares for us on warm summer evenings.
Picture of recipe

Take note!
  • 2½-3 lbs. beets = 6 medium - large beets.