Холодный борщ, рецепты на RussianFood.com
Traditionally made with a mix of beet broth and water, or more popularly, Kefir for a creamy, tangy twist.
This is the most important step! Let the soup sit in the fridge for at least 1-2 hours. The flavors need time to "marry" and the soup must be icy cold.
In Russian, "recept holodnogo" (рецепт холодного) usually refers to (meat jelly) or Holodny Borsch
When the temperature rises, the last thing you want is a steaming bowl of heavy soup. Enter Holodny Borsch
The star of the show. You can boil them or use pre-cooked, vacuum-packed beets to save time.