Homemade Beetroot Soup

Begin by preparing all the necessary ingredients for your homemade cold borscht. Hard-boil an egg: place it in a saucepan, cover with cold water, and bring to a boil. Cook for exactly 10 minutes, then cool under running water and carefully peel.

Thoroughly wash the beets, peel them, and julienne them into thin strips or grate them coarsely. Make a cross-shaped incision on the tomato and immerse it in boiling water for 1 minute. Then, remove the tomato with a slotted spoon, peel off the skin, and blend the pulp until smooth.

Transfer the prepared beets and chopped tomato to a saucepan. Pour in 200 ml of water and simmer over medium heat, gradually adding the remaining water, for 40 minutes. Remove the saucepan from the heat and allow the contents to cool completely.

Wash and thoroughly dry the cucumbers, radishes, green onions, and dill. Slice the radishes and cucumbers into thin strips. Finely chop the green onions and dill.

Finely chop the egg whites. Add them, along with the sliced cucumbers, radishes, green onions, and dill, to the cooled beet and tomato mixture. Mix thoroughly, then season with salt and pepper to taste. Serve the homemade cold borscht, accompanied by a fragrant sour cream and egg yolk sauce.