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BEET COLD SOUP - BORSCH

I received the following recipe by email from Natalie in the Russian Federation.

Description:
Cold Sweet Borsch is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.

Ingredients: *
• 400 g (16 oz) beet.
• 400 g (16 oz) potatoes.
• 4 tb dried fruits.
• 3 tb vinegar.
• 2 ts salt.
• 3 1/2 ts sugar.
• pepper.
• sour cream.
• hard-boiled eggs.
• spring onion.
• Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

Soup will be beautiful: red with a lot greenery.

Method:
Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat.

Cut beet into strips, pour over hot water, add vinegar and salt and cook until beet is soft.

Add cooked fruits with water and cubed potatoes to beet, boil for 20 minutes.

Cool down.

Serve in deep plates with chopped eggs, green and sour cream.

*(10-15 grams =1/2 oz)