| Vegetable soups |
Colds |
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Bread, beet kvass or chilled broth, in which the beets were cooked, diluted with cold boiled water, add the beets cut into thin strips and cucumbers, finely chopped onion, dill, salt, sugar, lemon juice and refrigerate. Serve chilled. 300-400 g of boiled beets, 20 g of fresh cucumbers. 100 g of green onions, salt, sugar, dill, lemon juice or citric acid to taste. |