Cold borscht with beets. Cold pickled beetroot soup from a can

Here I will tell you how to cook cold borscht with beetroot - a dish of traditional Lithuanian cuisine. A wonderful light and beautiful soup for any season, which is very healthy and nutritious.

INGREDIENTS

• Beets 2 Pieces
• Vinegar 1 tbsp. spoon
• Kefir 1 Liter
• Cucumber 2 Pieces
• Chicken egg 2 pieces
• Dill 1 Bunch

Step 1

The soup is based on pickled beets. You can buy ready-made, but I prefer to cook it myself. To do this, boil the beets, peel and grate on a coarse grater. Then you need to add vinegar to it and let it stand at least overnight.

Step 2

Hard-boil the eggs, let cool completely, then peel. To add eggs to the soup, they can be cut into small pieces. However, I prefer to put half an egg in each serving, so the dish looks prettier. Therefore, I simply cut each egg lengthwise into 2 equal parts.

Step 3

Chop the dill with a knife or kitchen scissors. Do not spare dill in this soup, with it the taste will be richer. And cut the cucumbers into circles, and then cut each circle into 4 more slices. For 4 servings, I take two medium-sized cucumbers. The skin may not be peeled.

Step 4

The last step is to combine all the ingredients in bowls. Put a part of beets, cucumbers, dill in each plate, pour kefir. Take about 200-250 milliliters of kefir for each serving. If there is juice left from the beets, pour it into the bowls as well. Mix the soup well and put half an egg on top.

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How to cook cold beetroot soup

• Servings: 6
• Cooking time: 35 minutes

How to cook cold borscht easily and simply

To prepare the simplest cold borscht, you need to take:

3 beets and potatoes;

2 fresh cucumbers;

a bunch of green onions, parsley, dill;

1 tsp vinegar, horseradish, granulated sugar.

Peel the beets, cut into small cubes, place in a saucepan. Add water to the container (take it at the rate of 500 ml per 1 person) and vinegar. Put the pan on the fire and cook the vegetable for 20 minutes. Cool the resulting broth after straining.

Boil the washed potatoes in their skins. Cut into cubes. In the same way, chop the cucumbers. Chop the onion. Combine chopped ingredients. Before serving the dish, put mustard, horseradish, salt and granulated sugar into the prepared cold soup base. Top with cooled beetroot broth and sprinkle with finely chopped herbs.

This soup gives a feeling of lightness, but at the same time allows you to quickly get enough. The dish is simply indispensable in the summer heat, as it is perfectly refreshing. It is ideal for those who, for whatever reason, refuses to eat meat products.

How to cook cold beetroot soup with sausage

Very tasty is cold beetroot, which is added with sausages. To prepare it, you should take:

300 g sausage (boiled);

5 potatoes, cucumbers and eggs;

a bunch of dill, green onions;

1 tsp vinegar (preferably apple cider);

Salt according to taste preferences.

Raw beets, pre-washed well, peel and chop with a grater. Send the beet mass to the pan, pouring 3 liters of water. Put the container on the fire and boil, then pour in the vinegar, add salt. Boil vegetables until fully cooked. Ready beet broth to cool and strain.

Boil the potatoes in their skins and boil the eggs. Peel both ingredients, chop finely, place in a tureen. After them, send finely chopped cucumbers, chopped greens and diced sausage into a container. Mix all the ingredients well, but do not add salt (vegetables can give juice, and this will spoil the taste of the dish). It turned out the base, which should be put in the refrigerator.

Before serving, the base for the soup should be laid out on plates, pour the broth obtained from beets, add salt and pepper, put sour cream. You can try the dish - healthy, nutritious and light.

This dish is sure to please both adults and children. By preparing simple and refreshing soups in the summer, it is very easy to provide your loved ones with a wonderful feeling of coolness in the summer heat. Cold borscht charges with vital energy and excellent mood for a long time.

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How to cook cold beetroot soup recipe

Cold borsch with beetroot or, as it is also commonly called, beetroot soup, is a truly summer dish that brings not only a feeling of fullness, but also such a long-awaited coolness ...

Beetroot soup is a cold soup, the main ingredient of which is boiled beets. It differs from okroshka in that it is beets that are used in the recipe, and not potatoes. Preparing cold borscht with beets is extremely simple, especially if the “beetroot” is boiled in advance.

The main “trick” is the cutting of the ingredients of the dish, this gives it a special aesthetic beauty, in my opinion. In order for the ready-made cold borscht to please you longer, I suggest this option for using the finished dish: after the chopped ingredients are ready, add the liquid component of your choice - water or light chicken broth, salt and season the dish, and then send the borscht to the refrigerator. Add mayonnaise and fresh herbs in portions to taste when serving. Thus, cold borscht will not go bad and will be able to stand in the refrigerator for several days. I also want to note that the holodnik turns out to be delicious even if you do not put mayonnaise and citric acid in the dish. In this form, it is not scary to offer it to children and include it in the diet as a lunch for those who want to lose weight.

To make cold beetroot soup, you will need:

boiled sausage - 400 g (I have "Union")

fresh cucumber - 2 pcs.

chicken egg - 4 pcs.

water or broth - 1.5 l

greens - a bunch (dill and parsley)

green onion - bunch

citric acid - to taste

mayonnaise - to taste

How to cook cold borscht with beets:

1. Wash the beetroot, add water and cook until tender, then pour cold water over it so that the skin can be easily peeled. Finely chop the peeled beets into cubes. Transfer to a bowl and set aside for a while.

2. Remove the wrapper from the boiled sausage, cut into small cubes and transfer to a deep pan or bowl.

3. Wash fresh cucumbers, dry and cut into cubes. Transfer the chopped cucumber to the saucepan with the sausage.

4. Hard boil chicken eggs, pour over with cold water and peel. Cut boiled eggs into slices. Send to the rest of the ingredients.

5. Chop green onions.
Finely chop the dill and parsley.

6. The final part remains. So, after all the ingredients are cut, we send the beets cut into cubes into the pan.
Pour everything with cool purified water or broth, salt and pepper.
Add greens, mayonnaise and citric acid to taste.

That's all, our refreshing cold borscht is ready!

www.1001eda.com

Beetroot recipe

Photo gallery: Beetroot recipe

Beetroot is a great summer soup

Composition of beetroot

You will need the following components:

• beets - 4 pcs.;
• boiled sausage - 400 g;
• egg - 4 pcs.;
• fresh cucumber - 2 pcs.;
• broth or water - 1.5 l;
• greens to taste - 1 bunch;
• green onions - to taste;
• sour cream or mayonnaise - to taste;
• lemon juice - to taste.

Cooking steps

To cook beetroot, follow our recommendations:

1. You can use both fresh beets and boiled ones. The last option in this recipe is preferable, because in this case the taste of the soup is more delicate. So, thoroughly rinse the beets and boil them. To make cleaning it as little hassle as possible, place the boiled vegetable in cold water. In this case, it will be very easy to remove the skin from it. Cut it into cubes and put in a saucepan designed for cooking beetroot.
2. Cut the sausage as small as possible and send it to the beets.
3. Wash cucumbers, dry and cut into cubes. Send her to the boiled sausage. You can take not only fresh, but also pickled cucumbers. If you use them, then you do not need to use lemon juice.
4. Boil the eggs. To make them easy to clean, place them in cold water. Clean them and cut into small pieces. Lay out to other components.
5. Cut the greens as small as possible.
6. Pour all the components with chilled broth or purified water, preferably boiled and cooled.
7. Add greens, lemon juice and sour cream or mayonnaise.
8. Put the required amount of salt and pepper.

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Cold boiled beetroot soup

In the summer you always want something refreshing. We suggest you cook a cold boiled beet borscht, which will turn out to be light and very tasty. Our recipes are so simple that even a novice hostess can handle them. Choose your favorite cooking option and please your family with something new and tasty.

Cold boiled beetroot soup with pickled cucumbers

• boiled beets - 0.5 kg;
• pickled cucumbers - 2 pcs.;
• onions - 1 pc.;
• vegetable or meat broth - 1 l;
• sour cream - 150 ml;
• lemon juice - 3 tbsp. l.;
• eggs - for decoration;
• greens - 1 bunch;
• salt - to taste.

We clean the boiled beets and three on a grater or cut into thin strips. Peel the onion and finely chop it like beets. Cucumbers cut into thin strips. Place the chopped ingredients in a bowl and stir.

Now pour the broth and season with sour cream. Add freshly squeezed lemon juice and salt and ground black pepper to taste.

Sprinkle with chopped herbs and put in the refrigerator for one hour.

Pour the prepared beet borscht on plates and add half a boiled egg, serve on the table and enjoy a delicious dish.

Cold boiled beetroot soup with meat

• boiled beets - 1 kg;
• cucumber - 2 pcs.;
• boiled meat - 0.5 kg;
• mustard - 2 tbsp. l.;
• green onions - 5-6 feathers;
• sour cream - to taste;
• egg - for decoration;
• salt - to taste.

Cool the boiled beets, peel and three on a grater. We filter the broth in which the meat was cooked and put the beets in it.

We cut the meat into portioned pieces and send after the beets.

Finely chop green onions and cucumbers, send to the bulk. Now add mustard and stir. We put the dish in the refrigerator for a couple of hours. Then pour into portioned plates and serve with sour cream and half a boiled egg.

Cold sorrel borscht with beans

• boiled beets - 200 g;
• potatoes - 200 g;
• cabbage - 100 g;
• canned beans - 3 tbsp. l.;
• egg - 1 pc.;
• sour cream - 4 tbsp. l.;
• egg - 1 pc.;
• bread kvass - 1 l;
• sugar - 0.5 tbsp. l.;
• green onions - 1 bunch;
• salt - to taste.

We clean the boiled beets and cut them into cubes or strips. Boil the potatoes in their skins, cool and cut into cubes. We put the cabbage in boiling salted water and boil for several minutes, cool and chop into strips.

Put chopped vegetables in a saucepan and pour bread kvass, add beans and chopped greens. We clean the boiled eggs, finely cut the proteins and add to the bulk.

Grind the yolks with a pinch of salt and sugar, send to the borscht along with sour cream. We put the finished borscht in the refrigerator for one hour. After the time has elapsed, pour into portioned plates and serve.

I want to bring to your attention a step-by-step recipe for cooking a very delicious cold summer borscht. Such a dish in the heat will be eaten with pleasure by both adults and children. It takes no longer to prepare than any salad, the main thing is to boil some products in advance.

With the onset of summer, our body refuses to take heavy hot food and requires something light and cold. Yes, and we, the hostesses, do not really want to stand at the hot stove for a long time, it is better to spend time in the fresh air, lie down on the beach, take a walk in the park. But the family wants to eat tasty and satisfying.

Cooking time (excluding vegetables and tongue): 30 minutes

To prepare the dish we need:

Pork or veal tongue - 1 pc.;

Beets - 2-3 pcs.;

Potatoes - 2-3 pcs.;

Fresh cucumbers - 2-3 pcs.;

Parsley and dill - 1 bunch;

Young feather onions - 4-5 pcs.;

Chicken eggs;

Sour cream;

Mineral water non-carbonated;

Black pepper and salt to taste.

Cooking cold borscht: recipe

Prepare all the ingredients for the dish.

Boil medium-sized table beets until tender and pour cold water over them. When the vegetables have cooled, peel and grate on a coarse grater.

Boil the tongue in advance. For borscht, we need a well-chilled offal. I advise you to cook the tongue a day before cooking borscht. I cook pork tongue with spices and seasonings for at least 2 hours. Then it must be thoroughly cleaned from the white skin, wrapped in food foil and put in the refrigerator. Before you send the tongue to the borscht, cut it into thin strips.

Boil young potatoes until tender, cool and cut into strips as thin as possible. Finely chop fresh cucumbers. I do not advise rubbing on a coarse grater, a lot of juice is lost, and cucumbers should crunch in borscht.

Transfer all chopped ingredients to a saucepan with beetroot infusion. Adjust the thickness of the borscht with cold water as you wish.

Chop the parsley leaves, dill and green onion. Greens for our borsch should be fresh, juicy and as fragrant as possible.

Grind all the greens with salt in a mortar until juice and intense aroma appear. Transfer the green gruel to the borscht and mix. Now add freshly ground pepper and salt (if needed) to your liking. Let the borscht brew in a cold place.

Almost every national cuisine has a recipe for a cold first course. In this article, we will tell you how easy it is to cook a delicious cold kefir borscht, after which households and guests will call you the best hostess in the world. Such a dish will delight everyone on a hot summer day with its wonderful aroma and freshness.

Cold borscht is one of the national dishes of Lithuanian cuisine. By tradition, the first must be cooked on kefir and be sure to add beets to it. Lithuanian cold borsch is very similar to Russian kefir okroshka, but the recipe with beetroot significantly changes the taste of the dish.

In the assortment of appetizers and second courses of our cuisine, there are quite a few of those that are served and eaten with pleasure cold. But cold first courses can be counted on the fingers. What to do in this case? Turn to the culinary wisdom of other countries and peoples, for example, cook a classic Lithuanian dish, which is called shaltibarshchai in your homeland. This step by step recipe will help you.

You will definitely like cold Lithuanian borscht

So, in order to cook Lithuanian cold borscht, you will need:

• 1 liter of kefir (from 1% to 7% fat content);
• 3-4 beets;
• 3 fresh cucumbers;
• 4 eggs;
• 2 medium sized potatoes;
• 100 g of cold water;
• Greens (onion, dill, parsley);
• 4 tbsp. spoons of sour cream;
• Salt to taste;

First you need to boil and cool the eggs and beets. Potatoes must be peeled before cooking, but it is better to boil them last. Ready boiled beets are peeled and thinly cut into strips. Eggs and cucumbers need to be cut into cubes. Next, wash and cut the herbs.

Place the prepared ingredients in a saucepan, salt, add sour cream and mix thoroughly. Then pour in kefir and dilute with water.

The finished dish should be put in the refrigerator for about 30-40 minutes. After the dish has cooled and infused, it can be served at the table, sprinkled with herbs. Lithuanian cold borscht is traditionally served with sliced ​​hot potatoes instead of bread.

The classic recipe and sequence for preparing cold Lithuanian borscht is described above. But many chefs who are used to experimenting in the kitchen add other ingredients such as radish, sausage, mayonnaise, etc. Everyone has their own recipe for this dish. The main thing is that you need to cook it with soul and in a good mood!

Tasty and fast

We offer another step-by-step recipe by which you can cook Lithuanian borscht. This time we will cook cold borscht with pickled beets. It differs greatly from the first recipe in its aroma and savory taste, as pickled beets add acid to the dish.

It is better to pickle beets yourself and in advance. The marinade recipe is very simple, but it turns out very tasty and just what you need for cold borscht. In order to pickle beets, you will need the following ingredients:

• 1 liter of water;
• 100 g of sugar;
• 100 g of vinegar;
• 1.5 st. spoons of salt;
• 5 black peppercorns;
• 4 things. beets.

Washed and peeled beets should be put in a deep saucepan, poured with water and put on fire. After boiling, you need to boil the beets for 20 minutes, and then decompose them into sterilized jars (whole or pre-cut). Boil water in a separate saucepan, then add sugar, salt, vinegar and pepper. By the way, this recipe is usually used not only for cooking borscht, but also for other dishes.

You can pickle the beetroot whole or cut it into pieces.

Pour the boiled brine over the beets in jars and roll up the lids. One ingredient for cold borscht is ready, so you can make a dish at any time. Cooking the first with pickled beets is also easy. The recipe includes the following products:

• 3 pcs. pickled beets;
• 2 pcs. fresh cucumber;
• 4 things. eggs;
• 1 liter of kefir;
• 4 tbsp. spoons of sour cream;
• 1 bunch of dill;
• 1 bunch of green onions;
• Salt and pepper to taste.

We rub the pickled beets on a coarse grater, cut the cucumbers into cubes or strips, finely chop the onion and dill. In a saucepan, mix kefir and sour cream, then add chopped vegetables and herbs there. Season with salt and pepper to taste.

A pre-boiled egg can be cut into cubes and added to the dish, but it can also be cut into rings and only then laid out on plates with ready-made borscht. Such a cold borsch is cooked very quickly. The dish will be an excellent treat for relatives and guests, if they suddenly suddenly appear, especially since you can cook it in less than an hour.

The third version of delicious cold borscht

• 1 large beet;
• 2 potatoes;
• 2 eggs;
• 1 fresh cucumber;
• 1 small green radish;
• 1 clove of garlic;
• 200 ml of kefir;
• 200 ml of beetroot broth;
• Salt and spices to taste.

Instead of chicken eggs, you can use quail

Boil the peeled beets, then grind together with the broth with a blender. Boil eggs and potatoes, peel and rub on a coarse grater. We also rub the cucumber and radish on a coarse grater, chop the garlic and mix all the ingredients.

Then add kefir, salt, spices, chopped herbs and mix everything thoroughly. We send it to the refrigerator for 30-40 minutes to brew and cool. Cold borsch will turn out very tasty, and cooking it is a pleasure!

Cold borscht should be served with potato dishes, and it is best to cook boiled potatoes, because they are an indispensable component of Lithuanian borscht. As you can see, each recipe is easy to perform, even a novice cook can handle it. Bon appetit!

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 merge most beautiful decoction. 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. 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?! Bon appetit!

"Summer cold borscht" with mineral water

With boiled beets, abundant greens, 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!

It is very refreshing in the summer heat and is therefore very popular in hot weather. It is prepared in a similar way with okroshka. There are many recipes that differ in ingredients, spices and cooking principles. The main ingredients of the dish are beets, carrots and green onions. Putting meat or not also depends on the recipe. Usually dishes without it turn out to be light, and often cold borscht is cooked without meat. This dish is common in Russia, Ukraine and some other countries of the former USSR.

Cold borscht with boiled sausage

We will need:

• beet;
• carrot;
• green onions;
• fresh parsley and dill;
• a small head of onion;
• cucumber;
• eggs;
• potato;
• mayonnaise, salt, pepper.

Cooking

Boil beets, carrots, eggs and potatoes. Peel the beets and grate. Cut carrots and eggs into small pieces. Finely chop all greens. We cut the sausage into cubes. Cucumber also needs to be chopped or grated. Now take a deep bowl and mix all the ingredients except the potatoes together. Don't forget to salt and pepper the dish. Next, add mayonnaise and mix everything well to make a salad. Add some water and stir again. Add water until you have a medium thick soup. Add some lemon juice to get rid of the sweet taste of the beets. Leave the dish to infuse. Now you need to bake the potatoes. On a greased baking sheet, lay out the potatoes, cut into medium-sized pieces. Sprinkle with spices, salt, pepper. Close the top with a glass lid or foil so that the potatoes do not turn out too dry. We send the baking sheet to the oven for 20 minutes. Set the temperature to about 160 degrees. Put the cooked potatoes in the soup. Garnish with chopped parsley and fresh onion. Now we know how to cook cold borscht. Serve with brown bread, fresh onions and boiled eggs. Bon appetit.

Cold borscht on kefir with sorrel

We will need:

• beets - 200 grams;
• cucumbers - 200 grams;
• kefir - 2 cups;
• sorrel - 100 grams;
• radish - 5-7 pieces;
• chicken eggs - 2 pieces;
• fresh greens;
• bulb onions;
• mayonnaise;
• salt pepper.

Cooking

We begin to cook cold borsch from eggs and beets. They need to be boiled. We cook beets in uniform. Let the eggs cool when ready. While these products are cooking, clean the onion. Grate the cucumbers. Cut the onion and radish into small pieces. Dip the sorrel for 1 minute in boiling water, then rinse with cold water, and chop together with the rest of the greens. Now we peel the beetroot and divide it into 2 equal parts. We will cut one half into small cubes, and grate the other half to get the maximum juice. Mix the grated eggs, beets and cucumbers and season this mixture with mayonnaise. After mixing well, pour everything with kefir. Next, add the radish, onion, sorrel and the rest of the greens. Put a couple of pinches of salt and pepper. We mix. Let it brew for 20-30 minutes. Cold borscht on kefir is ready. Best served with black bread, fresh herbs and boiled eggs. Bon appetit.