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Cold borshch
2 cooked beets
2 cooked potatoes
2-3 fresh cucumber
1 bunch of radish
100 g of green onions
dill
2 cooked egg's
Salt, to taste sugar
900 g of yeast 1% TM Shchedryk (2 Pack)
5 tbsp of sour cream or yogurt salad 6% TM Shchedryk
Preparation
For the preparation of cold borscht finely chop the potatoes and eggs. Grate beets and radishes, cucumbers and green onions also cut. Vegetables mix in a bowl, add salt and sugar to taste. Add sour cream or yogurt, pour leaven vegetables, mix and allow to infuse for 40 minutes borscht. Garnish with greens. When serving, add a half of cooked eggs, if desired.
