Beetroot

Kholodnik, beetroot, in Israel his name is simply "borsch". And, perhaps, many people mistakenly believe that this is really borscht. Thrifty Polish Jews never gave out the secrets of borsch to Israeli public catering, and it was not necessary - hot soups are popular here only four months a year. And the rest of the time, at lunchtime, families of real "Yiddish mothers" put cold raspberry-red beetroot on the table. And in every house it is slightly different. It is known that in Auschwitz, Jewish women often supported each other by writing down the recipes they had at home on tiny scraps of canvas sacks. There was also a beetroot. This soup was prepared in the family of my grandmother, who was born in Polotsk and raised in Gomel. If you are hot in summer, but one way or another it is always hot in summer - beetroot will save you. It will enlighten the soul and heart, save the figure.

Ingredients

• 2 large beets
• 3 large carrots
• 2 parsley roots or one small celery root
• 1 large onion
• 1 lemon
• salt
• 6-8 eggs (one per serving)
• 150 g sour cream, 30% fat
• 4 medium cucumbers
• 2 lines
• 4 cloves of garlic
• 4 sprigs of dill
• salt

Directions

1. Peel the beets, carrots, parsley root and onions, put them in a large saucepan, pour in 3.5 liters of cold drinking water and bring to a boil over medium heat, then reduce heat to low and cook until the beets are cooked, 1 hour. When the beets are cooked - turn off the heat, remove the onion from the soup.
2. When the soup has cooled slightly, remove the vegetables from it and grate on a coarse grater. Return the vegetables to the pan, squeeze the lemon juice there, salt. Chill the beetroot in the refrigerator for 3-4 hours.
3. Hard boil the eggs, peel them and cut them in half.
4. Cut the cucumbers and radishes into small cubes and lightly salt. Finely chop the dill and garlic separately.
5. Put three tablespoons of vegetable dressing, eggs, a spoonful of sour cream in a plate and cover with beetroot. Serve garlic and dill separately.