Cold beetroot

700 g beet

250 g green onions

1 Art. l. parsley

2 Art. l. chopped dill

4 eggs

250 g boiled meat

2 3 fresh cucumber

1 Art. l. cream (per serving)

vinegar, salt and sugar to taste

Onions, parsley and dill, finely chopped and crushed with salt in a bowl with wooden pestle. Grate cucumber cubes, meat cut into small cubes, mix with crushed herbs and let stand for 30 minutes in the cold. Beets thoroughly clean, wash and boil in water until soft, grate carrots for Korean (cubes) and put back into the broth. Salt, add vinegar or citric acid, salt and sugar in an amount such that the liquid tasted like sweetened brew. Cool and combine with other products. Pour into dish, put half the eggs, sour cream. In hot weather, you can put in the beetroot pieces of ice.