How to cook cold borscht with meat: the perfect dish in the summer heat

We're all used to eating borsch only when it's hot. Therefore, this dish is rarely prepared in the summer. But this dish can also be cold, which is ideal in the summer heat.

The idea of making cold borsch was published on the Instagram page of food blogger Olia (cookery_chronicles).

Ingredients for 2 liters:

• meat - 500 g
• red beets - 1 pc
• potatoes - 3 pieces
• cucumbers - 2 pieces
• radish - 10 pieces

• eggs - 2 pcs
• dill, green onions
• vinegar - 2 tbsp
• tomato sauce - 2 tbsp
• salt, pepper - to taste

Method of preparation:

1. Boil the meat for an hour and a half, depending on the size of the piece.

2. Boil potatoes in halves, beets and eggs separately.

3. Add potatoes, cucumbers, radishes, and boiled meat to the cold broth.

4. Add the grated beets, finely chopped dill, and green onions.

5. Season with vinegar and tomato sauce or ketchup.

6. Season with salt and pepper.

7. Put in the refrigerator for several hours, preferably overnight, so that all the ingredients of the borscht can exchange their flavors and tastes.

8. To serve, cut boiled eggs into a plate and pour the borscht.