Cold green borscht with cucumbers

Method

1. 01

   Cold borscht of sorrel, a beautiful dish for a sultry summer. Light, refreshing, low-calorie, very useful and bright summer green.

2. 02

   The sore is good to wash. Cut the sorrel leaves.

3. 03

   Dill shallowly cut.

4. 04

   Pour about half of the water into the pan, bring it to a boil. Throw in boiling water sorrel and half dill. Cook for 2-3 minutes. Turn it off and cool it down. The cooled broth is pureed with a blender.

5. 05

   Peel the potatoes. Cut in small cubes and boil in the remaining water until ready.

6. 06

   Boil the eggs hard and cut in cubes.

7. 07

   Cube cucumbers.

8. 08

   Mix the cooled potato broth with mashed sorrel. Add eggs, cucumbers and the remaining dill. Sprinkle and mix. Put in the refrigerator for cooling for 1 hour. Serve chilled with sour cream. If desired, you can squeeze a little lemon juice into each plate.