Cold borscht

ingredients

500 g beetroot 200 g potatoes 150 g cucumber 70 g onion parsley 2 pcs hard-boiled egg 20 g sugar to taste vinegar to taste salt to taste chopped dill

procedure

1. Clean the beetroot, cut into cubes, cover with water, add a tablespoon of vinegar and cook for 20-30 min. Strain the finished beetroot decoction and leave to cool. 2. Put the beetroot in a saucepan, add the boiled potatoes and cucumbers cut into cubes, chopped eggs and finely chopped onion. Pour the beetroot stock over everything and stir. 3. Before serving, add salt, sugar, dill.