It is v ery important dishes. We eat it every day, usually at dinner.Soups can be cold ( cholodnik, okroshka – they are very popular in summer) and hot (borshch, shchi). Most Slavs soups are based on a next key ingredients: beets, cabbage, onions, garlic, carrots, potatoes, and stock of meat or bone, and are usually topped with a dollop of sour cream.
CHOLODNIK WITH SORREL
1.5 l water, 300 g sorrel, 2 cucumbers, 120 g green onion, 2 eggs, 3 tblsps sour cream, salt.
Sort the sorrel, shred, boil in salted water and cool. Add fresh cucumbers cut up fine, hard-boiled eggs, green onion rubbed together with salt. Before serving season with sour cream and sprinkle with minced dill.
CHOLODNIK WITH SORREL
1.5 l water, 300 g sorrel, 2 cucumbers, 120 g green onion, 2 eggs, 3 tblsps sour cream, salt.
Sort the sorrel, shred, boil in salted water and cool. Add fresh cucumbers cut up fine, hard-boiled eggs, green onion rubbed together with salt. Before serving season with sour cream and sprinkle with minced dill.
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