Soup cold (2)

Ingredients:

4 PCs beets

1 PCs carrots

120 g green onion

3 PCs cucumbers

4 PCs eggs

20 g sugar

30 g vinegar 3%

1,6 l water

100 g dill

salt

Beets cut into thin strips, pour a small amount of hot water, add the vinegar and simmered under cover until tender.

Carrots cut into thin strips separately and simmered until tender, Bay part hot water.

Eggs hard boil.

Beets and carrots together with decoctions connect, add salt, sugar, the remaining hot water, bring to boil, then cool.

Green onions finely chop.

Cucumbers cut into strips.

Chopped onion and cucumbers put in chilled soup.

When serving, pour soup into bowls, each put in half boiled eggs and sour cream. Sprinkle the soup with the chopped dill.