Cold Peasant Borshch

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

Kholodnyi selians’kyi borshch

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

Europe
Ukraine
Soup
Vegetarian
Gluten-free
Summer
Eastern Europe

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