Name: Cold Peasant Borshch
Yield: Makes 5 to 6 servings
Cuisine: Ukraine
Ingredients: 1 tablespoon honey (optional); 1 large cucumber, peeled and chopped; Sour cream to serve; 2 tablespoons chopped fresh dill; 2 hard-cooked extra-large eggs, grated; 2 cups shredded scallions, including green tops; 4 large beets, boiled, peeled, and chopped; 2 tablespoons (generous) apple cider vinegar; 2 large potatoes, baked, peeled, and chopped; 3 cups beet kvas; ½ cup chopped dried fruit (apples, plums, cherries, raisins, apricots, etc.); Salt and freshly ground black pepper to taste

Preparation info

Makes
5 to 6
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

Cold borshch is served during the summer months with some raw vegetables added—only the beets and potatoes are cooked.

Ingredients

½ cup chopped dried fruit (apples, plums, cherries, raisins, apricots, etc.)
4 large beets

Method

Pour 2 cups of water into a small saucepan and add the dried fruit. Simmer over low heat just until the fruit is softened, about 5 minutes. Remove the pan from the heat and chill for several hours.

Put the beets into a large bowl, sprinkle with the vinegar and let sit 2 to 3 hours.

Put