Ingredients
2 large raw beet
2 boiled or baked beet
1 cup bread kvass
1 bunch sorrel
2 potatoes (cooked in their skins)
1 tbsp sweet mustard (per portion)
80 g Swiss chard (or mixed salad)
Salt and pepper to taste
Prepare the beet
Peel the raw beet (2 pieces) and cut into pieces of any size.
Squeeze juice
Then squeeze out the juice using a juicer.
Mix juice and kvass
Mix the freshly squeezed juice with 1 cup of bread kvass. The ratio should be approximately 1:1, the amount of juice depends on the size of the beet. Add a little salt to taste.
Cut the cooked beet
Peel the cooked or baked beet and cut it into medium-sized cubes.
Cutting potatoes
Peel the two potatoes cooked in their skins and cut them into cubes about the same size as the beet. Mix the vegetables in a large bowl.
Add Swiss chard
Wash the chard thoroughly and roughly chop it. If you have small beet sprouts, you can leave them whole. Add the vegetables to the bowl with the other ingredients.
Prepare the sour vat
Wash the bunch of sorrel well and roughly chop the leaves after removing the stems.
Seasoning
Add the sorrel to the bowl with the rest of the ingredients and add salt and pepper to taste.
Add mustard
Add 1 teaspoon of sweet mustard to each bowl in which you want to serve the cold borscht.
Putting together borscht
Add the potatoes, the cubes of baked beet and the vegetables and pour the beet juice and kvass mixture over everything.
