Cold beetroot borsch - delicious! Secrets of cold borsch from pickled beets and freshly harvested root vegetables

What could be better in the summer than a tasty cold beet soup?

Indeed, in the summer heat, heavy and fatty dishes do not attract.

The food is cooked simply and does not require long and exhausting standing by the hot stove.

A plate of cold borsch with beets will provide a full meal, fill with energy and pleasant sensations. The dish is not only tasty, but also beautiful: ruby ​​decoction in combination with white sour cream and bright greens are pleasing to the eye.

How to make cold beetroot borsch - general principles of cooking

The main component dishes - beets. It can be fresh and marinated. Especially delicious soup with beets, only torn from the garden.

In addition to her, there are cucumbers, radishes, eggs, potatoes, and a lot of greens in the dish. Often added sausage, ham or boiled meat.

Beets, eggs, meat and potatoes should be boiled and cut into small pieces. The remaining ingredients are used raw. They also need to grind.

Often the egg is cut in half or in quarters and added directly to the plate.

Vegetables and greens are combined in a large saucepan and mixed. The liquid portion of borscht provides beet broth, kefir, sour milk, bread kvass.

In the dish you can put not only salt, but also sugar and pepper.

Thanks to the addition of lemon juice, vinegar, sorrel, or a suitable dairy product, borscht gets a sour taste.

The dish should stand in the refrigerator for at least half an hour. Although some recipes do not provide for this procedure.

Dressed with sour cream.

Recipe 1. Cold beetroot soup “Vitamin”

Ingredients:

• two beets;

• 0.1 kg sorrel;

• four cucumbers;

• two radishes;

• four table l. sour cream;

• two cups of sour milk;

• two eggs;

• four green onions;

• salt;

• a few sprigs of dill.

Cooking Method:

• Boil the beets and rub them grated large.
• Cook and clean the eggs.
• We clean the cucumbers and cut them into thin plates.
• Chop the green onions. Radish cut into strips.
• Sorrel hold for a few seconds in boiling water, dip into cold water so that it does not change color, and finely chop.
• Mix beets, cucumbers and radishes with sour cream.
• Add sour milk and mix.
• We put sorrel, scallions and dill in borscht. Salt a little and mix.
• Cut the eggs in half and add them to the plate with cold beet borsch.

Recipe 2. Cold soup with beets and sausage

Ingredients:

• two beets;

• five potatoes;

• two cucumbers;

• four eggs;

• for half-sheaf of green onions and dill;

• sour cream;

• 0,300 kg sausages boiled without bacon;

• one tea l. vinegar;

• salt.

Cooking Method:

• Peel the potatoes and cook as a whole until cooked.
• Grind the beets in a grater, pour them into a saucepan and pour over two liters of water. When it boils - add vinegar, salt and cook it until ready.
• Boil eggs to a steep state. Peel and cut into small pieces.
• Crush potatoes and cucumbers.
• Cut the sausage into small cube.
• We combine all the cold ingredients in one bowl.
• Shred green onion and dill. Sent in the same bowl. All mix. It turned out salad without seasonings.
• Put the saucepan with cooked beets in cold water so that it will cool faster.
• In a deep platter put a few tablespoons of salad. Fill it with beet broth. Add sour cream to cold borsch and eat with pleasure.

Recipe 3. Cold borsch of pickled beets “Country”

Ingredients:

• one cucumber;

• five radishes;

• five stems of green onions;

• half-dill;

• 250 gr. ham;

• one and a half liters of water;

• 450 gr. canned pickled beets;

• three tea l. sugar;

• salt and pepper freshly ground - to taste;

• two dining l. apple cider vinegar;

• one tea l. mustard

• boiled eggs and sour cream - to taste and straight into the plate.

Cooking Method:

1. Cook eggs until cool. We clean and cut in half.
2. Cut the cucumber into cubes, and radish - into half rings.
3. Chop green onions and dill.
4. Cut the ham into medium cube.
5. Beets with marinade are sent to the saucepan. Fill with cool boiled water.
6. Add apple cider vinegar, mustard, sugar, salt and pepper. Stir and taste.
7. We put all previously cut ingredients in a saucepan and stir again.
8. Cover the pot with a lid and leave it in the fridge for at least half an hour.
9. During dinner, put the egg pieces and sour cream in the plate.

Recipe 4. Cold borsch with beet in Belarusian

Ingredients:

• two beets;

• four cucumbers;

• two eggs;

• half a liter of kefir and kvass;

• juice of half a lemon;

• salt;

• green onions and dill.

Cooking Method:

1. Cut the beets into long and thin plates. Cook in water with salt and lemon juice until tender. Leave to cool.
2. With the cucumbers, remove the peel, remove the seeds with a spoon and cut into thin chips.
3. Cook eggs for eight minutes. Cold cleaned and cut into four parts.
4. Shred green onions.
5. Put a tablespoon of cucumbers in a plate.
6. From above we pour the beetle ladle.
7. Place two slices of egg on a plate.
8. On one side we pour three or four spoons of kvass, on the other - the same kefir.
9. We decorate a plate of borscht with dill sprigs and green onion slices.

Recipe 5. Cold soup with beet “Refreshing”

Ingredients:

• four small beets;

• three cucumbers;

• four eggs;

• one dining room l. sugar and lemon juice;

• 150 gr. sour cream;

• two l. tea mustard;

• on a small bunch of onions and dill;

• salt;

• 1.5 liters of water.

Cooking Method:

1. Thoroughly clean the beets and cut them into a long and thin straw.
2. Boil water and add salt, sugar, lemon juice and beets.
3. Cook over low heat for about twenty minutes. Cover the pot with a lid.
4. Ready beets set aside to cool.
5. We chop cucumbers with thin straws.
6. Dill and chop the onions as finely as possible.
7. Add cucumbers and greens in a saucepan with beets.
8. Stir and set for one hour in the fridge.
9. Cook eggs, chop into cubes.
10. Mix sour cream with mustard.
11. Pour the dish into plates, put the eggs and sour-mustard mixture there. The number of the latter depends on the taste of those who will enjoy a refreshing dish.

Recipe 6. Chilled beetroot borscht “Grandma's Recipe”

Ingredients:

• four beets;

• one carrot;

• three potatoes;

• four eggs;

• three cucumbers;

• sour cream;

• half a half of green onion and dill.

Brine:

• two liters of water;

• two dessert l. salts;

• three dessert l. sugar;

• one dessert l. citric acid.

Cooking Method:

1. Separately cook the eggs and carrots, beets, potatoes.
2. We shred dill and green onion.
3. Cut vegetables and eggs into small pieces.
4. Beets cut into medium cubes.
5. Put the greens and all the vegetables in a large saucepan.
6. Mix salt, sugar and citric acid in water. Insist for ten minutes and pour into a saucepan with chopped ingredients.
7. Slices of eggs and sour cream should be added directly to a plate of cold beet soup.

Recipe 7. How to make cold beetroot borscht in Lithuanian

Ingredients:

• one big beet;

• three eggs;

• one liter of kefir;

• four cucumbers;

• three potatoes;

• salt;

• half a half of onion and dill.

Cooking Method:

1. Bake the beets in the oven. Send it under cold water and clean it.
2. Natrem beets grated.
3. Cook eggs and potatoes.
4. We will clean the cucumbers and cut them into strips.
5. Gradually add kefir to the bowl with beets. Stir constantly with a spoon.
6. Put cucumbers and stir again.
7. Cut the onion, dill, and send it to the saucepan. Salt to taste.
8. The dish should stand in the refrigerator for about half an hour.
9. Cut eggs in half. We put one piece already in a plate with borscht.
10. Separately served and potatoes. It is desirable that he was hot.

Recipe 8. How to make cold borscht from beets and potatoes baked in the oven

Ingredients:

• three beets;

• four potatoes;

• seven pcs. green onions;

• half dill;

• one l of kefir;

• four cucumbers;

• one liter of water;

• chili pepper on the tip of a knife;

• three table l. sour cream;

• salt;

• two eggs;

• one dining l. sugar;

• half a lemon.

Cooking Method:

1. We put potatoes and beets in the culinary package. Bake in the oven for 35 minutes at 200 degrees.
2. Cook and clean the eggs. Cut them into four parts.
3. Pour two cups of water into the pan.
4. Chop the potatoes into medium pieces and send them to the pot.
5. Grind onions, dill and cucumbers. Also put them in the saucepan.
6. Grate grated beets. We load it in a vessel.
7. Fill kefir, put sour cream.
8. Pepper, salt, add the rest of the water and mix everything.
9. Squeeze juice out of lemon.
10. Fall asleep sugar and check for taste. If necessary, you can salt more.
11. The next half hour should be spent in the refrigerator.
12. We add pieces of eggs already to the plate.

Recipe 9. Cold beet soup in American style

Ingredients:

• three young beets;

• two potatoes;

• half lemon;

• three quail eggs;

• two cucumbers;

• sour cream.

Cooking Method:

1. Clear the beets, cut into four, and cook in salted water. It will take half an hour for this.
2. Simultaneously boil potatoes and eggs.
3. The cooked beets need to be cooled and then minced with a grater.
4. We pour it back into the water, where it was boiled. We also squeeze juice from lemon here.
5. We clean the cucumbers and cut them into nice cubes.
6. Shred potatoes in the same way.
7. Very finely crumbled eggs.
8. We send sliced ​​ingredients to borsch and mix.
9. It is necessary to put a spoonful of sour cream in a plate with a dish.

Recipe 10. How to make cold beetroot borscht in Polish

Ingredients:

• half a kilo of lean beef;

• four beets;

• 500 gr. fresh cucumbers;

• 100 gr. salad dressing;

• half lemon;

• half dill;

• four potatoes;

• one and a half liters of kefir and boiled water;

• salt and pepper.

Cooking Method:

• Cook the meat and vegetables separately. Potatoes should be cooked immediately before eating foods.
• Peel the beets and cut them into strips.
• Squeeze the juice out of half a lemon on it in order to maintain the ruby ​​color.
• Pour the beets into a saucepan, pour water, pepper and salt.
• Cut the cucumbers into strips.
• Greens, lettuce and meat are cut into small pieces.
• Pour kefir in a saucepan with beets.
• Sprinkle cucumbers, meat, lettuce and dill.
• Move the saucepan to the refrigerator for a couple of hours.
• Eat a dish while drinking with boiled hot potatoes.
• How to make cold beetroot borsch - tricks and useful tips
• It is better to cut beets into strips, and not a cube - then it will cook faster.
• The longer the borscht insists, the tastier it is.
• Beets boiled in their skins with roots and remnants of stems will be more juicy.
• Do not squeeze a lemon too hard - the juice will become bitter.
• In order to make borscht more beautiful and tastier, you need to use the most sweet and bright beet varieties, for example, “Bordeaux”.