Cold borsch

What can be cooked easier, faster and tastier than cold borscht. Especially when it is outside + 25ºC. Yes, don't laugh, in the Leningrad region summer sometimes happens too.

Ingredients

• Boiled sausage - 400 g (I have 5 veal sausages)
• Boiled eggs - 4 pcs.
• Pickled beets - 750 ml
• Fresh cucumber - 3 pcs.
• Green onions - 30 g
• Dill - 30 g
• Salt to taste
• Sour cream for dressing

Directions

1. We send the pickled beets to the pan along with the marinade. I have been pickling the beets myself for several years now, because in the store, firstly, it is not cheap at all, and secondly, it is not of the best quality.
2. We cut everything except the greens into cubes. If your cucumbers are not from the garden, then it is better to peel them. We just finely chop the greens. And all our vinaigrette also leaves to be friends with beets. Our family loves thick soups, so that with a slide. If you prefer more broth, just reduce the amount of ingredients. My Moscow relatives serve sliced ​​eggs, greens and sausage separately so that everyone can taste as much as they need, but we prefer to mix everything at once.
3. Now it remains to pour all this with cooled boiled or bottled water and salt to taste.
4. And voila, the cold borscht is ready. She wrote longer than she cooked. Don't forget to season with sour cream before serving. Bon Appetit!