How to make it

  • Peel the beets and grate them on the coarse grater
  • Boil about 1 gallon of water
  • Drop all shredded beets into the water, bring back to boil
  • Reduce heat and cook for 10 minutes, no longer, over low heat.
  • Add salt, sugar and lemon juice (vinegar) to taste.
  • The soup should taste sweet and sour, but not overpowering
  • Cool the soup off and chill in the fridge.
  • Prepare garnish:
  • Boil the eggs, cool, peel and chop coarsely
  • Peel and dice the cucumber
  • Chop dill
  • Add about 1-2 tablespoon of garnish into each plate of borscht.
  • Add sour cream
  • Serve chilled

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    " It was excellent "
    trigger ate it and said...
    Five year ago I had this recipe in a restaurant in Russia for the first time. Now that it is summer and I have this recipe I will again get to enjoy it again. High Five
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