Cold Russian Borscht

Ingredients and Weight:

• 1 large beet, peeled and shredded (about 1 pound)
• 1 large cucumber, peeled, seeded, and diced (about 1 pound)
• 1 large red bell pepper, diced (about 1 pound)
• 1 large white onion, diced (about 1 pound)
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups cold beef broth
• 1/2 cup sour cream (for garnish)

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Combine the shredded beet, cucumber, bell pepper, onion, parsley, dill, vinegar, sugar, salt, and pepper in a large bowl.
2. Stir well to combine.
3. Pour in the cold beef broth and refrigerate for at least 4 hours, or overnight.
4. Serve chilled, garnished with sour cream.

Nutritional Information:

• Calories: 110 per serving
• Fat: 1 gram
• Carbohydrates: 15 grams
• Protein: 3 grams

Dish Characteristics:

• Light and refreshing
• Savory and tangy
• Vibrant colors
• Perfect for a hot summer day

User Comments:

• "This is the best borscht I've ever had! It's so flavorful and refreshing."
• "I love the combination of sweet and sour flavors in this dish."
• "The colors are so beautiful, it's almost too pretty to eat."
• "This is a perfect summer soup, it's so light and easy to digest."

Special Precautions and Tips:

• If you can't find fresh beets, you can use canned diced beets.
• To make a vegan version of this dish, use vegetable broth instead of beef broth.
• If you don't have time to refrigerate the borscht for 4 hours, you can serve it immediately, but it will be more flavorful if you let it rest.