Accurate story and the date of the invention of borscht is unknown, there are not even unambiguous opinions about which cuisine it belongs to dish. Someone believes that the Poles invented it, others say that it appeared in Lithuania, but the most popular version is the one that says that beetroot is a national Ukrainian dish.
The name of this food appeared due to the addition of the parts "boron" and "u". The word "boron" meant brown, and brown used to be equal to red. The letter "u" came from the well-known cabbage soup. In fact, the word "borscht" means brown (red) cabbage soup with beets.
Benefit
beetroot contains many vitamins. Beets alone contain many microelements necessary for our body. For example, folic acid, mineral salts, carotenoids. Cold borscht includes others vegetables eg potatoes, fresh cucumbers, horseradish - they, of course, also contain a lot of useful substances.
Fresh beets are rich in vitamins A, B, C, E, K
In the heat it summer the dish will saturate well and give a feeling of lightness. It is easily digested by the stomach, because it does not contain heavy components. It can be made dietary, so that it will not harm the figure in the slightest and will help to lose weight. Benefit its undeniable!
Recipes for cold borscht with beets
The basis of cold beetroot with beetroot is the following products:
- cucumbers - 3 pieces;
- medium eggs - 4 pieces;
- lemon juice - 1 tbsp. l.;
- medium-sized beets - 4 pieces;
- young green onion;
- water- 2 l;
- sour cream.
Everything else can be added as desired. Borscht happens with boiled and pickled beets. Here is a step-by-step recipe for making cold beetroot soup:
- Peel the beetroot and grate it, you can cut it thinly.
- Boil water and salt it, add lemon juice there. If lemon juice is not available, vinegar will do. Be sure to add juice or vinegar, this will help maintain a rich color. You can also boil vegetables with citric acid.
- Put chopped beets into boiling water and cook for about 20 minutes. Then cover the pan with a lid and let it brew for about an hour and cool the broth.
- On a grater, grate or cut into strips cucumbers, take greens if desired. Put everything into the chilled broth. Mix everything and remove for another hour in fridge.
- Eggs boil hard-boiled, cool and clean, and then cut. You can cut it as you like - chop or cut into slices.
- Add eggs to the broth and mix well. Put sour cream. You can add mustard if you like.
Cold pickled beetroot soup according to the classic recipe
To prepare this dish, you will need all the same ingredients, only fresh beets will have to be replaced with pickled. In addition, you will need:
- potatoes - 4 pieces;
- eggs- 4 pieces;
- greens.
Algorithm cooking:
- Boil potatoes until soft, peel and chop finely.
- Boil chicken eggs in salted water. They must be hard boiled. Clean and finely chop. You can crush them with a fork. 3
- Cut young cucumbers into cubes or strips. If desired, you can peel them from the skin.
- Grate the beetroot or cut into small pieces. If it's already grated, squeeze lightly from the marinade.
- Cut up the greens.
- Place all chopped ingredients in a bowl, mix everything. You can put the dish in the refrigerator and fill in portions only when you have dinner.
- Put the vegetables in portions, pour chilled, but pre-boiled water into each portion, salt and put sour cream. Mix everything.
Poll: Which borscht do you prefer the most?
Recipe for borscht with beets and sausage
This dish will not leave anyone indifferent. cook it can be done very quickly. You will need all the classic ingredients, and in addition to them the following:
- potatoes - 4 pieces;
- sweet mustard - 1.5 tbsp. l.;
- sausage(can be replaced with ham or sausages) - 400 g.
Recipe:
- Weld chicken eggs and potatoes. Cool everything and remove the skin. Chop with a knife.
- Boil beets like this: grate, put in cold water, put on fire. When boiling, pour lemon into the pan. Weld and cool.
- Grate the cucumbers, cut the sausage into cubes, mix it all together with potatoes and eggs.
- Chop green onions and other greens as desired, add everything to a bowl with other ingredients. Salt, stir.
- Arrange the vegetables on plates, and in each plate, pour beetroot broth separately. Top with sour cream mixed with mustard.
Tip: you can make such a borscht with cheese then it will be even more satisfying and tasty!
fresh beetroot recipe
According to this recipe, you will get a very tasty fresh beetroot like in the dining room! In addition to the main ingredients, take the following:
- dill - 1 bunch;
- mustard - 1 tbsp. l.;
- sparkling mineral water - 1 l.
You need to take the following steps to get tasty dish:
- Boil beets in advance, peel, grate on a coarse grater, put in a bowl.
- Boil eggs, chop finely, send there.
- Grate the cucumbers and add to the bowl as well.
- Fill everything with mineral water. Taste and add mustard to taste, pepper, add herbs, sugar and salt.
Tip: Serve cold borscht garnished with thin slices of cucumber or egg slices.
On kefir
Cold borsch on kefir with beets is a dietary dish. There will be especially few calories in it if you take kefir with 1% fat content. In addition to the classic components, you will need the following:
- kefir- 1 l;
- dill - 1 bunch.
Proceed like this:
- Boil beets and eggs in advance, peel and skin, chop.
- Chop the green onion, sprinkle with salt and remember a little. So it will become juicier.
- Grate the cucumbers, chop the remaining greens, mix all the ingredients.
- Pour all the ingredients with kefir, stir, add salt to taste, sprinkle with dill on top.
How to cook beets for cold borscht
In many recipes, a ready-made, pre-cooked main ingredient is placed in cold borscht. In order for the dish to turn out delicious, it is important to cook this vegetable correctly and know how much to cook his. Is being done preparation So:
- Peel fresh washed beets from the peel, cut into small cubes or grate on a coarse grater.
- Place the grated beets in a saucepan, cover with cold water and add a drop of vinegar or lemon juice. Simmer until done - about 40 minutes.
- Drain the broth into a separate container, you may need it, remove the beets. Now you can use it!
How to pickle beets for cold borscht
Cold pickled beet borscht has a piquant sourness, and it’s easier to cook it. Marinating a vegetable is also quite simple. You can see what a pickled vegetable looks like on a photo- it is not much different from the usual. To prepare pickled beets, you will need the following ingredients:
- water - 1 glass;
- 6% vinegar - 250 g;
- sugar - 1 tbsp. l.;
- salt - ½ tsp;
- bay leaf - 2 pieces;
- peppercorns - 5 pieces;
- cloves - 3 pieces.
It is better to store pickled beets in airtight jars. Here is a step-by-step recipe for instant marinated beets for cold borscht:
- Wash the beets and boil them whole. She must be fully prepared.
- Peel and chop the boiled beets as you like. You can cut into cubes, you can slice, or you can immediately grate on a coarse grater. In the latter case, for cold borscht, you don’t even need to grind it.
- Put salt and sugar, vinegar, cloves, pepper into the water. Put the pot on the fire and bring to a boil.
- Let the water cool slightly and pour over the grated beets. Wait a day. Now you can eat beets! You can also cook it for the winter- twist - and use, taking out from a can.
Cooking cold borscht is very easy, it turns out tasty and healthy. This is the perfect option for summer. You can cut vegetables ahead of time and store them in the fridge, seasoning them right before serving! In addition, the skill of how to quickly pickle beets for cold borscht will help save time and strength.
What could be better in summer than a delicious cold beetroot soup?
Indeed, in the summer heat, heavy and fatty dishes do not attract.
The food is prepared simply and does not require a long and exhausting standing at the hot stove.
A plate of cold borscht with beets will provide a full meal, fill you with energy and pleasant sensations. The dish is not only tasty, but also beautiful: ruby broth is pleasing to the eye in combination with white sour cream and bright greens.
How to cook cold beet borscht - general principles of cooking
The main component of the dish is beets. It can be both fresh and pickled. Especially tasty is borscht with beets, just plucked from the garden.
In addition to it, there are cucumbers, radishes, eggs, potatoes, a lot of greens in the food. Sausage, ham or boiled meat is often added.
Beets, eggs, meat and potatoes should be boiled and cut into small pieces. The rest of the ingredients are used raw. They also need to be crushed.
Often the egg is cut in half or into quarters and added directly to the plate.
Vegetables and herbs are combined in a large saucepan and mixed. The liquid part of borscht is provided by beetroot 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 be infused in the refrigerator for at least half an hour. Although some recipes do not provide for this procedure.
The dish is topped with sour cream.
Recipe 1. Cold beet soup "Vitamin"
Ingredients:
Two beets;
0.1 kg of sorrel;
Four cucumbers;
two radishes;
Four tablespoons. sour cream;
Two cups of sour milk;
Two eggs;
Four green onions;
Several sprigs of dill.
Cooking method:
Boil the beets and rub it on a coarse grater.
Boil and peel the eggs.
Peel the cucumbers and cut into thin slices.
Chop the green onion. Cut the radish into strips.
We hold the sorrel for a few seconds in boiling water, dip in cold water so that it does not change color, and finely chop.
Mix beets, cucumbers and radishes with sour cream.
Add sour milk and stir.
We put sorrel, green onions and dill in borscht. Salt a little and mix.
Cut the eggs in half and add them to a plate with cold beet borscht.
Recipe 2. Cold borscht with beets and sausage
Ingredients:
Two beets;
five potatoes;
Two cucumbers;
Four eggs;
Half a bunch of green onions and dill;
Sour cream;
0.300 kg boiled sausages without lard;
One tea l. vinegar;
Cooking method:
We clean the potatoes and cook them whole until tender.
Grind the beets on a grater, pour into a saucepan and pour two liters of water. When it boils, add vinegar, salt and cook until tender.
Boil the eggs until hard. Clean and cut into small pieces.
Chop potatoes and cucumbers.
We cut the sausage into small cubes.
Combine all cold ingredients in one bowl.
We chop the green onion and dill. We send it to the same bowl. We mix everything. It was a salad with no seasonings.
We put the saucepan with the boiled beets in cold water so that it cools faster.
Put a few tablespoons of lettuce in a deep plate. We fill it with beetroot broth. Add sour cream to the cold borscht and eat with pleasure.
Recipe 3. Cold pickled beetroot soup "Dachny"
Ingredients:
One cucumber;
Five radishes;
Five stalks of a green onion;
Half a bunch of dill;
250 gr. ham;
One and a half liters of water;
450 gr. canned pickled beets;
Three tea cups sugar;
Salt and freshly ground pepper - to taste;
Two table l. apple cider vinegar;
One tea l. mustard;
Boiled eggs and sour cream - to taste and right on the plate.
Cooking method:
Cook eggs until cool. Clean and cut in half.
We cut the cucumber into cubes, and the radish into half rings.
Chop green onion and dill.
Cut the ham into medium cubes.
We send the beets along with the marinade to a saucepan. Fill with cool boiled water.
Add apple cider vinegar, mustard, sugar, salt and pepper. Stir and taste.
Put all the previously chopped ingredients in a saucepan and stir again.
Close the bowl with a lid and leave in the refrigerator for at least half an hour.
During lunch, put pieces of eggs and sour cream on a plate.
Recipe 4. Cold borscht with beets in Belarusian
Ingredients:
Two beets;
Four cucumbers;
Two eggs;
Half a liter of kefir and kvass;
Juice of half a lemon;
Green onions and dill.
Cooking method:
Cut the beets into long and thin plates. Boil in water with salt and lemon juice until tender. Leave to cool.
Remove the peel from the cucumbers, remove the seeds with a spoon and cut into thin chips.
Boil eggs for eight minutes. When cold, peel and cut into quarters.
We chop green onions.
Put a tablespoon of cucumbers on a plate.
Pour a ladle of beets on top.
Place two pieces of egg on a plate.
On one side we pour three or four tablespoons of kvass, on the other - the same amount of kefir.
We decorate a plate of borscht with dill sprigs and green onion slices.
Recipe 5. Cold beet soup "Refreshing"
Ingredients:
Four small beets;
Three cucumbers;
Four eggs;
One tablespoon sugar and lemon juice;
150 gr. sour cream;
Two l. tea mustards;
A small bunch of onions and dill;
1.5 liters of water.
Cooking method:
We thoroughly clean the beets and cut them into long and thin strips.
Boil water and add salt, sugar, lemon juice and beets.
Cook on low heat for twenty minutes. Be sure to cover the pot with a lid.
Set aside the cooked beets to cool.
Thin straws chop cucumbers.
Chop dill and onion as finely as possible.
Add cucumbers and greens to a saucepan with beets.
Mix and put in the refrigerator for one hour.
Boil eggs, cut into cubes.
Mix sour cream with mustard.
Pour the dish on plates, put eggs and sour cream-mustard mixture there. The amount of the latter depends on the taste of those who will enjoy the refreshing meal.
Recipe 6. Cold beet soup "Grandma's recipe"
Ingredients:
Four beets;
One carrot;
Three potatoes;
Four eggs;
Three cucumbers;
Sour cream;
Half a bunch of green onions and dill.
Brine:
Two liters of water;
Two dessert l. salt;
Three dessert l. sugar;
One dessert l. citric acid.
Cooking method:
Separately, boil eggs and carrots, beets, potatoes.
We chop dill and green onion.
Cut vegetables and eggs into small pieces.
We cut the beets into medium cubes.
Put greens and all vegetables in a large saucepan.
Mix salt, sugar and citric acid in water. We insist about ten minutes and pour into a saucepan with chopped ingredients.
Pieces of eggs and sour cream should be added directly to a plate of cold borscht with beets.
Recipe 7. How to cook cold Lithuanian beetroot borscht
Ingredients:
One large beet;
Three eggs;
One liter of kefir;
Four cucumbers;
Three potatoes;
Half a bunch of onions and dill.
Cooking method:
Let's bake the beets in the oven. Run it under cold water and clean it.
Grate the beets.
Boil eggs and potatoes.
Clean the cucumbers and cut into strips.
Gradually add kefir to the bowl with beets. Stir constantly with a spoon.
Add cucumbers and stir again.
Chop onion, dill, and send to a saucepan. Salt to taste.
The dish should stand in the refrigerator for about half an hour.
Cut the eggs in half. We put one piece already in a plate with borscht.
Potatoes are also served separately. It is desirable that it be hot.
Recipe 8. How to cook cold borscht from beets and potatoes baked in the oven
Ingredients:
Three beets;
Four potatoes;
Seven pcs. green onions;
Half a bunch of dill;
One l of kefir;
Four cucumbers;
One liter of water;
Chili pepper on the tip of a knife;
Three tablespoons sour cream;
Two eggs;
One dining room sugar;
Half a lemon.
Cooking method:
We put potatoes and beets in a culinary bag. Bake in the oven for 35 minutes at 200 degrees.
Boil and peel eggs. We cut them into four parts.
Pour two cups of water into a saucepan.
Cut potatoes into medium pieces and send to a bowl.
Chop the onion, dill and cucumber. We also put them in a bowl.
We rub the beets on a grater. We load it into a bowl.
Pour kefir, put sour cream.
Pepper, salt, add the rest of the water and mix everything.
Squeeze out the juice from the lemon.
Add sugar and check for taste. You can add more if needed.
Borscht should spend the next half hour in the refrigerator.
Add the egg pieces to the bowl.
Recipe 9. American-style cold beet borscht
Ingredients:
Three young beets;
Two potatoes;
Half a lemon;
Three quail eggs;
two cucumbers;
Sour cream.
Cooking method:
We clean the beets, cut into four and cook in salted water. This will take half an hour.
Boil potatoes and eggs at the same time.
Cooked beets need to be cooled, and then chopped with a grater.
We pour it back into the water where it was boiled. Here we squeeze the juice from the lemon.
Peel the cucumbers and cut into pretty cubes.
Chop the potatoes the same way.
Chop the eggs very finely.
We send the chopped ingredients to the borscht and mix.
In a plate with a dish, be sure to put a spoonful of sour cream.
Recipe 10. How to cook cold beetroot soup in Polish
Ingredients:
Half a kilogram of lean beef;
Four beets;
500 gr. fresh cucumbers;
100 gr. lettuce;
Half a lemon;
Half a bunch of dill;
Four potatoes;
One and a half liters of kefir and boiled water;
Salt and pepper.
Cooking method:
Cook meat and vegetables separately. Potatoes should be cooked just before eating.
We clean the beets and cut into strips.
Squeeze the juice from half a lemon onto it in order to preserve the ruby color.
Pour the beets into a saucepan, fill with water, pepper and salt.
We cut the cucumbers into strips.
Greens, lettuce and meat cut into small pieces.
Pour kefir into a saucepan with beets.
Pour cucumbers, meat, lettuce and dill.
We move the saucepan to the refrigerator for a couple of hours.
We eat a dish with boiled hot potatoes.
How to cook cold beetroot borscht - tricks and tips
It is better to cut the beets into strips, and not into cubes - then it will cook faster.
The longer the borsch is infused, the tastier it is.
Beetroot, boiled in a peel with roots and remnants of the stems, will turn out more juicy.
Do not squeeze the lemon too hard - the juice will become bitter.
In order to make borsch even more beautiful and tastier, you need to use the sweetest and brightest varieties of beets, for example, "Bordeaux".
INGREDIENTS
- 3 small beets
- 5 medium potatoes
- 2 medium cucumbers
- 2 eggs
- 1 st. l. apple cider vinegar
- a medium bunch of dill and green onions
- sour cream
- 2.5 liters of good drinking water
STEP-BY-STEP COOKING RECIPE
Wash the beets with a brush. Peel 1 beetroot, cut into quarters and place in a saucepan. Pour 6 cups of cold drinking water, add vinegar, bring to a boil and simmer over low heat until soft, about 30 minutes. Then remove the beets from the pan, cool slightly, cut into thin strips and return to the broth. Cool completely
Wrap the remaining beets in foil and bake in an oven preheated to 180 ° C until soft, about 40 minutes. Rinse the beets in cold water, peel and cut into strips. Add to beetroot broth with boiled beets.
Peel the potatoes, cut into small slices. Pour in the remaining cold drinking water, bring to a boil, salt heavily (about 2 times more than necessary) and cook until soft, about 15 minutes. Cool the potatoes completely in the broth.
Mix potato broth with potatoes and beetroot broth with beets. Place in refrigerator for 1 hour.
Hard-boil the eggs, 8-9 minutes, crack the shell with a spoon, pour over the eggs with cold water, peel and cool. Cut into small pieces.
Peel cucumbers and finely chop. Chop green onion and dill.
Add cucumbers, eggs, green onions, salt to cold borscht and mix well. Let stand in the refrigerator for 1 hour.
When serving, put sour cream and dill in each plate.
If you wish, you can bake the whole beetroot, and boil the broth on the peel of the already baked beetroot, only then it should not be removed with a thin film, but cut off thicker with a paring knife or an ordinary small knife. The decoction will be ready in 15 minutes. on a strong fire. After that, strain it, put the baked beets cut into strips and let it brew under the lid for 1 hour at room temperature. Then the borscht will have a more distinct smack of smoke.
The main thing is that you and your loved ones like it. And then the new version will become a classic for your family. Prepare and choose!
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Classic recipe with grated beets
When you don’t feel like heavy hot soups, it’s time for the classics of the genre among cold borscht. Let's start the story with a minimum set of products. You will find a refreshing taste, a pleasant crunch of vegetables and a tried and tested sample from the culinary notes of the Soviet era.
- Calorie content for 1 serving - no more than 270 kcal (if you add potatoes)
For 7-10 servings we need:
- Beets - 3-4 pcs. medium (500-600 g)
- Cucumbers (fresh) - 4 pcs.
- Eggs (boiled) - 4 pcs.
- Dill - 1 bunch
- Green onions - 1 bunch
- Potatoes (boiled) - 2 pcs.
- Water (drinking) - 2 liters
- Salt and sugar - to taste: from 1 tbsp. spoons
- Vinegar (9%) - to taste: from 4 tbsp. spoons
- Sour cream - 1 tbsp. heaping spoon per serving
- Garlic - 1 clove per serving
How to cook.
Boil potatoes and hard boiled eggs. You can do this ahead of time. Also a smart choice in the season of cool soups, which most often include both ingredients. By the way, potatoes cooked in the evening are much easier to chop beautifully.
Let's move on to the main thing: prepare the foundation - beetroot decoction. In order for the root crop to give its color better, we heat the water. Put salt and sugar in it, mix.
Peeled beets cut into small cubes. Such cutting gives the dish a hearty texture: the cube is very pleasant to chew. If too lazy to mess around, three on a coarse grater. It will be tasty, but not so bright.
Pour vinegar into boiled water. It's time to try: adjust the sourness, salt and sweetness to suit you. The taste should be comfortable - sour-sweet-salty. In fact, we have a hot marinade. We put beetroot slices in it. There should be enough root crops. The base of a classic cold borscht should be frankly beetroot and thick.
We heat the water with beets to a boil and cook - literally 2 minutes.
We drain most of the beautiful broth. Pieces should remain in the pan, barely covered with water - by 1 cm. We will cook them until fully cooked - over low heat. When the beets become soft, the base for borscht is ready. The process will take up to 10-15 minutes. Grated beets will cook even faster.
Add the first drained portion to the pan, let the broth cool and put it in the refrigerator.
We cut all the components - for dressing borscht. Cucumbers, eggs and potatoes - a cube the size of a beetroot or a little larger. Green onions - smaller, and chop the dill well. Combine slices and mix. Both parts of the classics (liquid and dressing) are waiting for the connection!
However, we will collect borscht only to the table - in portions. Pour the beetroot base into a plate and add the desired amount of dressing. Density and proportions are up to you. And don't forget a generous spoonful of sour cream for each serving. For those who love garlic, chop a small cube and sprinkle the sour cream center. That's all! Enjoy the summer hit!
With mustard and horseradish - step by step recipe with photo
More piquant and very tender cold borscht. So you can describe the second nice and fast option. By the way, sausage or meat (any boiled) will go perfectly into it. This will make the soup structured and chewy.
- Calorie content of 1 serving - no more than 250 kcal
For 7-10 servings we need:
- Beets - 3 pcs. medium
- Water (purified) - 1.5 liters
- Cucumbers (fresh) - 3-4 pieces
- Eggs (boiled) - 6 pieces
- Green onions - 1 bunch
- Dill - 1 bunch
- Lemon juice - 3-4 tbsp. spoons
- Sugar - 1 tbsp. a spoon
- Salt - ½ tbsp. spoons
- Sour cream - 200 g
- Potato - 200 g
- Mustard - ½ teaspoon
- Garlic - ½ clove
- Horseradish - ½ teaspoon
How to cook.
The steps are a lot like the recipe above. Bring water, sugar, salt and lemon juice to a boil. We clean the beets and three on a coarse grater. We put the mass in boiling water. Let it boil and boil over low heat for 7-10 minutes. The vegetable will soften and give the broth its magnificent color.
We bring the finished broth to taste. We try and adjust sugar, salt, lemon juice - for a uniform range of shades. The final touch will be spicy additives: horseradish, mustard and garlic, passed through the press. We put the base for the soup in the refrigerator.
Peel the boiled potatoes and set aside. She will not go to the soup itself, but it is obligatory to serve in the classical tradition.
Chop the eggs into cubes. And let's do something more interesting with the cucumber. We cut two thirds of the number of cucumbers into thin strips. In this, our ideal assistant is the Berner grater. We rub one third of the watery vegetable on a fine regular grater and add finely chopped dill to the mass. Here it is - the secret mixture for the unique tenderness of cold borscht.
Now we have everything to assemble the soup in portions:
- spicy beetroot broth;
- egg cubes;
- cucumber straw;
- a spoonful of cucumber-dill mixture;
- rich spoonful of sour cream on top.
Garnish with a sliced egg and serve with potatoes. What could be better on a hot day?! Enjoy your meal!
"Summer cold borscht" with mineral water
With boiled beets, abundant herbs, kefir and sweet mustard. Well, a very tasty recipe, and even with a photo. How to cook effortlessly easy is not a question if you came to our fire. Let's get started!
- Calorie content of 1 serving - about 260 kcal (depending on the fat content of kefir)
For 7-10 servings we need:
- Beets (boiled) - 3 pcs. medium
- Eggs (boiled) - 4 pcs.
- Dill - 1 large bunch
- Green onions - 1 large bunch
- Fresh cucumbers - 300 g
- Kefir (thick or 2:1 with sour cream) - 1 l
- Mineral water with gas - 1 l
- Mustard (sweet) - 2 tbsp. spoons
- Lemon juice - 40 ml
- Sugar - 1-2 tbsp. spoons
- Black pepper, salt - to taste
How do we cook.
An elementary assembly of ready-made ingredients immediately into one container. Three on a coarse grater everything except onion and dill. We finely chop the greens.
Combine ingredients in a large saucepan or bowl. Fill with kefir and mineral water. Taste and add mustard to taste. We love safe experiments with sweet mustard, so we put at least 2 tablespoons per 2 liters of liquid. spoons.
Do the same with sugar, salt, pepper. Of course, this soup is difficult to spoil completely, but only a test guarantees success.
Decorate lightly. A piece of egg and a couple of the thinnest slices of fresh cucumber. Easy to make: Use a vegetable peeler to cut strips along the length of the vegetable.
We wish you a happy summer and delicious meals! Now you know from step-by-step recipes with photos how to cook cold borscht. Classic summer soup with ruby beets and pleasant sourness. And every day it can be different!
In the hot summer, you want to cook only light and low-fat food, and therefore cold borscht with beets can be your salvation. With it, you can make the usual menu more diverse and interesting.
- Boil one large potato in their skins and one chicken egg until tender.
- Peel one large raw beetroot and cut into quarters.
- Pour water into a saucepan, bring it to a boil, salt and boil the beets in it.
- When the beetroot pieces are soft, remove them from the water, grate them, and then return them to the pot. In order for the beetroot to retain its bright color, immediately add lemon juice to it.
- Peel one fresh cucumber and cut into thin strips. Cut potatoes and eggs into cubes.
- Arrange vegetables on plates, pour beetroot broth over them and garnish with boiled quail egg halves.
Serve sour cream and chopped greens along with borscht.
Cold borscht with ham
This easy soup is sure to please your family. A wonderful combination of fresh vegetables, ham and fragrant herbs will not leave indifferent even the most severe critic. To make cold ham borscht, you will need:
- Peel one beetroot, one potato and one carrot. Place the vegetables in a pot of water and boil until tender. Do not forget to add cloves, bay leaves and peppercorns to the broth.
- Ten minutes before readiness, put green beans (12-15 pods) to the vegetables.
- Peel one large cucumber and cut into cubes.
- Grate boiled vegetables or cut into cubes.
- Cut 150 grams of ham and a few boiled eggs into cubes.
- Finely chop the green onion.
- Mix all the ingredients in a separate bowl and add salt to them. Then put the borscht base in the refrigerator to cool.
When it's time for dinner, arrange the vegetables with the ham on plates and pour the cold broth over them. You can serve sour cream, horseradish or mustard with the dish.
Cook cold soups as often as possible during the hot summer. Thus, you will give yourself and your loved ones the desired feeling of coolness even on the hottest days.
