Cold borsch with ham

First of all, let's put the beets to cook - cut the vegetable in half (this will cook it much faster) and put it in boiling water. Cook it for about 40 minutes over high heat. If you want to preserve the maximum of useful elements, then cook over medium heat, but it will take more time. You can check readiness very simply with a regular knife. If the beets are pierced easily, without effort, then they are ready. Remove it from the pan and cool.

At the same time, for the recipe for cold borsch with ham, put a pan with chicken eggs on the fire. Cook them from the moment the water boils for about 12-15 minutes over medium heat. Afterwards, immediately cool in cold water so that the shell comes off easily when cleaning.

While the beets and eggs are cooking, cut the fresh cucumber into strips, as shown in the photo.

We also cut the ham into strips of medium thickness. Be careful not to slice too thin as the ham may tear and end up not looking as nice.

Cut the onion feathers into medium-sized rings.

And then sprigs of fresh dill.

Let's also turn the cooled eggs into straws.

Peel the cooked beets and carefully cut each half into medium-sized slices, and the slices into strips.

The ingredients are ready, all that remains is to season them.

Add lemon juice and salt to taste and mix.

Pour cold beet borsch with ham with chilled water or beet broth that remains after cooking (if you cooked the beets without skins). We adjust the thickness as desired. Add sour cream, decorate with egg, if desired, and serve.
Enjoy your meal!