Cold Red Borsch is a necessary dish on a summer day. Light, refreshing soup will make you full for a whole day.

Ingredients for preparing Cold Red Borsch:

  • 400 g beet.
  • 600 g potatoes.
  • 1 ea onion.
  • 1 1/2 ts sugar.
  • 4 ts vinegar.
  • 2 ts salt.
  • Cucumbers.
  • Hard-boiled eggs.
  • Spring onion.
  • Sour cream.


  • Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat.
  • Cut beet into strips, pour over hot water, add vinegar and salt and cook; pour off into a separate bowl a half of beet water and cook beet in the rest until it is soft.
  • Add finely chopped onion, cubed potatoes and cook for 20 minutes.
  • Cool down and pour in cold beet water, add sugar to taste.
  • Serve in deep plates.
  • Before serving put cubed cucumbers, green and chopped eggs, sour cream in every plate.