Cold borscht

Ingredients for 4 servings:

• 2 jars of beetroot (balls)
• 1 pack beetroot, peeled and cooked
• 1 pack of fish fillet(s) (matjes)
• ½ cucumber(s)
• 1 onion(s)
• 1 egg(s), hard-boiled
• lots of dill
• some sweet cream
• salt and pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Finely chop the beetroot, herring, and hard-boiled eggs, quarter the gherkin and cut the quarters into very thin slices, and slice the onions into thin half rings. Mix everything together and (important!!!!) pour in the sauce from the beetroot jars, add plenty of dill, and freshly ground pepper. If desired, add a little water. Since the herring releases a lot of salt, salt is usually not necessary, but you can adjust it to taste. The same goes for the lemon juice. Since the beetroot balls and the sauce are tart, lemon juice is usually not necessary. Place the bowl in the refrigerator and let it sit for 1/2 hour. Add the cream to the plate afterwards. Cold borscht must be served with boiled potatoes.