Taratuta (cold beetroot soup)

Preheat oven to 180°C / 350°F degrees.

Wash the beetroots, pat them dry, wrap them in cooking foil and bake until ready (approximately 1 hour 15 minutes).

Peel boiled and cooled beetroots and cut into thin slices.

Cut apples and pickled cucumbers into sticks.

Cut the onion into thin circles.

Mix beetroots with cucumbers and apples, add horseradish and lemon juice, cover with beetroot kvass (for the recipe, see p. 165) and brine from the pickles. Stir well.

Season with salt and pepper.

Leave it to steep for about an hour in a cool place. Serve cooled.