A cold borscht made of beets, served with sour cream, hard-boiled eggs, often accompanied by hot boiled potatoes.Hot potatoes served with a cold soup, an intriguing combo! Flavorful and refreshing for summer.


  • 10 cups water
  • 3 tsp salt
  • 1 bunch sorrel, chopped
  • 2 large red beets
  • 3 tbsp white vinegar
  • 2 large cucumbers, peeled, seeded and minced finely
  • 1 white onion, trimmed and chopped finely
  • 1 hardboiledegg, separated
  • 2 cups thick kefir ( or substitute for 1 cup of natural yoghurt and 1 cup of sour cream )
  • 1 tbsp white sugar
  • 2 tbsp chopped fresh dill


  1. Copious Smetana for serving
  2. Boil washed sorrel leaves in 6 cups of water and 2 tsp salt for 5 minutes.
  3. Cool to room temperature.
  4. Strain and reserve liquid.
  5. Discard the leaves.
  6. Place beets in 4 cups cold water and all the vinegar and bring to a boil.
  7. Cook covered until tender, about 1 hour.
  8. Reserve 2 cups liquid, drain, cool, peel, and shred on largest setting.
  9. Once everything is the same temperature, mix the sorrel cooking liquid, shredded beets, cucumbers, onion, egg yolk and remaining salt in one bowl.
  10. In another bowl, mix beet liquid, kefir ( or mixed yoghurt and sour cream ), egg white and sugar. Whisk vigorously.
  11. Add this bowl’s contents to the the other bowl’s contents and mix well.
  12. Refrigerate at least 3 hours. Serve with some chopped spring onions and dill rubbed between your palms with salt. Serve hot boiled potatoes on the side