Cooking Borscht • Cold Borscht with Beans
Wash the beetroots thoroughly, place into a pot, cover with cold water, add white vinegar and boil for 1-1 ½ hours. When the beetroot is done, take it out…
Ingredients
- Rye bread kwas – 5 cups
- Beetroot – 10 oz
- Fresh green cabbage – 10 oz
- 2-3 medium potatoes
- Beans – 3 tablespoons
- Chopped green onions
- 2 eggs
- Sugar – 2 teaspoons
- White vinegar – 2 teaspoons
- Sour cream
- Chopped dill
- Salt – to taste
- Rye bread – 5 oz
- Dry yeast – contents of 1 bag – ¼ oz
- Water – 12 cups
- Sugar – to taste Â
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