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Cholodnyk – Cold Borscht

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Cholodnyk – Cold Borscht

The perfect cholodnyk – cold borscht recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Boiled beetroot
  • 2 Boiled egg
  • 0,5 Cucumber
  • 200 g Sour cream
  • 0,5 liter Beer
  • 1 bunch Spring onions fresh
  • 1 bunch Dill
  • 100 g Cooked tongue or sausage / Cabanossi
  • Salt
  1. Cut all ingredients into strips. Mash the boiled egg yolks with a fork and mix with sour cream and mustard. Add the rest of the ingredients and pour the beer on top. Chill cold soup for at least 30 minutes. Serve the cholodnyk with finely chopped dill and spring onions.
Dinner
European
cholodnyk – cold borscht

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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