Cold borscht with pickled beets and sausage. Recipe for cold borscht with pickled beets

The recipe for cold borscht is a salvation for those who, even in the heat, do not want to give up liquid food. Besides the dish is rich in vitamins.

Summer dish is tasty and low-calorie.

Required products:

• fresh green onions - a few feathers;
• one beet with a decoction;
• carrot;
• two eggs;
• half a fresh cucumber;
• a teaspoon of vinegar;
• greens and other spices are used according to your taste.

Cooking process:

1. You need to start cooking according to the classic recipe by preparing vegetables. Boil the beets and be sure to leave the resulting broth. It is filtered and left for a while to cool down.
2. In another container, carrots are boiled separately from beets.
3. Now all boiled vegetables, including fresh cucumber, should be cut into thin strips and put in deep plates. Green onions are also chopped and added to other products.
4. Boiled eggs are cooled, cut into halves, placed in plates with vegetables, and all this is poured with already cooled beetroot broth, previously mixed with vinegar.

in Lithuanian

For many, this is a completely unusual recipe, but if you like okroshka, then you will like the dish.

Required products:

• three small beets;
• fresh green onions;
• two cucumbers;
• four eggs;
• a liter of low-fat kefir;
• a few tablespoons of sour cream;
• dill and salt.

Cooking process:

1. Prepare the beetroot, boil it, peel it and grate it. Place it in a deep bowl where all the products will be mixed.
2. In the selected container, cut the boiled eggs into slices.
3. Do the same with cucumbers, onions and other herbs.
4. Put sour cream, salt here and mix.
5. Mix kefir with a little water, and pour the dish with this mixture. Leave for some time in the refrigerator before serving.

With pickled beets from a jar

Cold borsch with pickled beets from a can is a way to give an ordinary dish a new taste.

Required Ingredients:

• several potatoes;
• pickled beets - about 200 grams;
• two fresh cucumbers;
• three eggs;
• herbs, sour cream, spices.

Cooking process:

1. First, boil the potatoes with the skin on. When she's ready. Clean it and cut it into cubes.
2. Next - do the same with the eggs: boil, let them cool and chop into small squares.
3. The beets in the jar should already be grated, so you don’t need to do anything with it. Simply mix with already cut products.
4. Now chop cucumbers and greens in the same container.
5. To serve, a mixture of vegetables is laid out on a plate and poured with cold water mixed with sour cream. If you do not plan to serve the dish right away, then it is better to store it in the refrigerator in the form of a salad.

Cold borscht with sausage

You can cook cold borsch not only with vegetables, but also with meat products, such as sausage.

Required products:

• 300 grams of sausage or sausages;
• two beets;
• 3-4 potatoes;
• two fresh cucumbers;
• a small spoonful of vinegar;
• greenery;
• three eggs.

Cooking process:

1. First of all, you need to prepare a container in which all products will be mixed.
2. Beets, already peeled, are boiled in a saucepan. Then you need to get it, grate it, and leave the broth to cool.
3. Boil the potatoes, also cut them into small pieces and put in a bowl with the beets.
4. Add boiled and chopped eggs, sausage and greens there.
5. When serving, the resulting mass is laid out on a plate, salted and poured with chilled broth, which remained after the beets.

With smoked cod

The name of this dish may not sound very appetizing, but the result is a very tasty soup.

Ingredients needed for cooking:

• two cucumbers;
• smoked cod, if desired, can be replaced with other fish;
• three eggs;
• beets - 2 pieces;
• sour cream - to taste;
• herbs and spices.

Cooking process:

1. Unlike other cooking options, here the beets will be boiled in their skins and only after they are ready they need to be cooled, peeled and cut into thin strips. Pour water again, bring everything to a boil and leave to cool. It is not necessary to pour out the beetroot broth, it will be the liquid base of the borscht. For quick cooling, all this can be placed in the refrigerator.
2. Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same thing happens with green onions. All this is placed in an already cooled broth with beets. Now you can add sour cream and mix everything well.
3. While the future borscht continues to cool, it's time to boil the eggs. As in other recipes, they are cut into halves and used a little later.
4. When you are ready to serve borscht on the table, you need to take a deep plate, first put the egg halves in it, then finely chopped greens, the one you decided to use. It could be dill, parsley, or both. Then the fish is laid out in small pieces and all this is covered with beetroot broth with cucumbers and onions.

For cooking you will need:

• several potatoes;
• a liter of kefir, preferably not fatty;
• two beets;
• a bunch of fresh green onions;
• a liter of boiled water;
• four eggs;
• a small spoonful of salt and herbs.

Cooking process:

1. First of all, immediately boil everything you need. These are potatoes, beets and eggs. Boil potatoes and beets in their skins, then cool and peel. The eggs must be hard boiled.
2. Take a deep bowl, where put the chopped onion and dill.
3. Cucumbers, potatoes and beets are best grated on a coarse grater. Then add them to the greens.
4. Mix the resulting vegetable mass well. Pour in kefir and about the same amount of water, see that it is not completely liquid.
5. Do not forget to salt the dish, and when serving, put in the plates, cut into halves of the egg.

This recipe is really very easy to make and doesn't require any special ingredients. And the borscht turns out to be delicious, satisfying and refreshing, especially in the summer heat, when you don’t want to stand at the stove for a couple of hours. Instead of boiled beef, as in traditional borscht, boiled sausage is used here. So all we have to cook is eggs and vegetables. The use of pickled beetroot rather than boiled one adds its own zest to this dish, so first we will tell you how to quickly and tasty pickle this vegetable.

The basis of cold borscht with pickled beets is water, not broth. For 2-3 liters of water, we need about a half-liter jar of pickled beets, i.e. 4-5 pieces of medium-sized beets. So, we cook beets, cool and clean. We rub on a coarse grater, add a little salt, pour water and add 2-3 tablespoons of vinegar there. While you prepare the rest of the vegetables, the beets will marinate. But if you do not rub the beets, but cut them into cubes or sticks, then it will take a day for it to marinate.

Boil potatoes and eggs in different pots, then cool and peel everything. Cut the potatoes and eggs into small cubes, pour into a large saucepan. Then we cut cucumbers, sausage, add them to the same container. If the beets are pickled in large pieces, you can chop them smaller or grate them. If you have this vegetable in the form of small cubes, we throw it immediately to the rest of the vegetables. Add salt, pepper to taste, and then pour cold water, preferably purified or boiled. We mix everything thoroughly. If you will not serve the dish immediately on the table, then it is better to store it in the form of a salad in the refrigerator. Pour in water just before serving.

This soup is served in portioned bowls, seasoned with sour cream or mayonnaise and sprinkled with plenty of finely chopped herbs. However, it is not necessary to cook cold borsch with pickled beets in the summer. It is quite edible and appropriate in spring or autumn. Especially if you took care of it in time and marinated fresh, juicy, appetizing beets in advance. For vegetarians, it is permissible to cook such borscht without sausage. And instead of it, you can put a fresh radish. Cold borscht with pickled beets will delight you and your household with its original cool taste and bright colors.

Few people are not familiar with such a dish as borscht. In winter, there is nothing nicer than hot borscht with sour cream. But in the summer, when it’s already so hot outside, you don’t feel like eating hot soups for lunch. Therefore, a great alternative would be the preparation of cold borscht with pickled beets, which has an amazing amount of nutrients.

Compound:

• Potatoes - 6 pcs.
• Pickled beets - 6 pcs.
• Fresh cucumbers - 4 pcs.
• Green onions - 2 tsp
• Horseradish, mustard, sugar, vinegar - to taste

Cooking:

1. Cut the beets into small cubes. Put in a saucepan, pour water and add vinegar. Light the fire and boil the beets for 20 minutes. after the water boils.
2. After that, strain and cool the broth, and transfer the beets to another container. Boil potatoes in their skins.
3. Wash and cut cucumbers into cubes. Clean and chop the onion.
4. Mix all the vegetables and season them with mustard, sugar, salt, horseradish, pour over the pickled beetroot broth. Your beetroot is ready!
5. Sprinkle the dish with chopped herbs before serving.

Compound:

• Beets - 200 g
• Boiled potatoes - 4 pcs.
• Kefir - 2 cups
• Boiled chicken egg - ½ pc.
• A decoction of pickled beets - 1.5 cups
• Sour cream - 2 tbsp. l.
• Dill, green onion, salt - to taste

Cooking:

1. Salt the kefir, pour in the broth and mix everything.
2. Cut potatoes and beets into strips. Mix them and fill with a mixture of kefir and beetroot broth.
3. Wash and chop the green onion and dill. Hard boil a chicken egg and let it cool. Peel and boil potatoes.
4. Add chopped greens to beetroot before serving. Put in half a boiled egg. Fill the borscht with sour cream.
5. Serve with boiled potatoes.

Compound:

• Cucumbers - 5 pcs.
• Beets - 300 g
• Eggs - 4 pcs.
• Sorrel - 200 g
• Sour cream - 1 cup
• Yogurt - 2 cups
• Dill, chopped green onion - 8 tbsp. l.
• Salt - to taste

Cooking:

1. Sort and wash the sorrel. Cut it up and put it in boiling water, boil it and put it in a colander. Let it cool down.
2. Cut the pickled beets into strips. Put it together with the sorrel in the pan.
3. Wash, peel the cucumbers, finely chop and put in a saucepan with other vegetables. Pour in yogurt and put finely chopped green onions and dill. Salt and add sour cream.
4. Garnish with a boiled egg before serving.
5. Boiled potatoes are best served separately.

Compound:

• Kefir - 0.5 l
• Fresh cucumber - 1 pc.
• Boiled sausage - 150 g
• Eggs - 3 pcs.
• Pickled beets - 250 g
• Water - 750 ml
• Dill, parsley, green onion - to taste
• Sugar, salt, lemon juice - to taste

Cooking:

1. Clean the sausage and cut into cubes.
2. Wash the cucumbers and chop them into small pieces.
3. Wash the eggs and boil them hard boiled. Then cool, peel and finely chop.
4. Wash the greens, dry and chop.
5. Place the pickled beets in a bowl. Put eggs, greens and sausage.
6. Mix kefir with water. Pour the resulting mixture into the saucepan. Add lemon juice, salt and sugar. Mix everything thoroughly and refrigerate. If you want, you can add a small amount of sour cream to the beetroot. Your cold borscht is ready!

You can cook cold beetroot from greens and vegetables. Season with lemon juice, apple cider vinegar, vinegar, or wine vinegar to give the dish a more sour taste. In addition, kefir or kvass, meat, potatoes, sausage and even beet tops are added to such borscht.

But the easiest way is to cook beetroot without additives. If you don’t have the main ingredient, pickled beetroot, on hand, you can make it yourself.

Compound:

For marinating beets:

• Beets - 3 pcs.
• Vinegar - 3 tbsp. l.
• Salt - to taste

For beetroot:

• Cucumbers - 3 pcs.
• Pickled beets - 3 pcs.
• Water - 3 liters
• Dill, green onion - 3 bunches
• Eggs - 6 pcs.
• Citric acid, salt - to taste

Cooking:

1. Wash and boil the beets. When it cools down, grate it and put it in a separate bowl. Then season with vinegar and salt. Cover with a plate and leave to infuse.
2. Pour boiled water into a beetroot pot and salt it. Then leave to cool. It is easiest to do this in the evening.
3. Start cooking the next day. Wash the eggs and hard boil them. Put them in cold water to cool them down faster.
4. Cut the prepared beets into strips. Wash and cut cucumbers as well.
5. Wash the greens and chop them.
6. Put all the cooked components of the future beetroot into a pot of boiled water. Pour into remaining marinade. Mix everything well.
7. Taste the resulting soup, add vinegar and salt. Place it in the refrigerator to completely cool down. Serve beetroot on the table with sour cream and young boiled potatoes.

Cold borscht is one of the most successful dishes for the summer. It has an unusual taste and is perfectly refreshing in the heat. To prepare such a beetroot, you can use a wide variety of ingredients. An unusual dish is obtained with fish, fresh or smoked.

The first dishes are not only tasty, but also the food necessary for the stomach. Soups, borscht, solyanka, cabbage soup are much better digested than dry food. But in the summer heat, a plate of hot is a real test.

Why torture yourself, drenched in sweat, sipping the broth? There is a great summer alternative - cold borscht. They are not only pleasantly refreshing, but also saturate the body with vitamins. It's time to learn how to cook cooling goodies. With photos, videos and step-by-step instructions, the process will not be difficult.

Lithuanian cold borscht recipe

Šaltibaršchai, as this dish is popularly called, is one of the most popular in Lithuanian cuisine. Almost the same ingredients as in the usual red borscht, only the recipe is much simpler, it cooks quickly, and the taste is excellent!

On a note: In addition to cucumber, you can put radishes from summer vegetables in Lithuanian cold borscht, and parsley from greens.

Ingredients

Servings: - + 10

• beet 800 g
• fresh cucumbers 400 g
• chicken eggs 200 g
• green onion 100 g
• dill 50 g
• kefir 1.2 l
• sour cream 200 g
• ground black pepper and salt taste

per serving

Calories: 160 kcal

Proteins: 7 g

Fats: 8.6 g

Carbohydrates: 13.7 g

30 min. Video recipe Print

Cold Lithuanian borscht is prepared according to the principle of salad, only kneaded, without frying. The whole process comes down to bringing the ingredients to the desired state separately. So to start, boil the beets. You can use a slow cooker for this if you have one in the kitchen.

Cool and peel off the skin. Cut into small cubes, thin straws or grate on a coarse grater.

Wash the cucumbers, remove the skin, cut into thin half rings or strips. You can grate them on a coarse grater. It all depends on what consistency of borscht you like best. Wash all the greens thoroughly, let the water drain and chop. From the onion, you can take only feathers, or crumble into borscht and its white part.

Hard boil the eggs. To make the yolk dense, but at the same time remain yellow and not turn gray, you need to boil the eggs for no longer than 10 minutes. Peel them and cut into small cubes. You can leave one egg for decoration so that the dish turns out as in the picture.

Mix all crushed ingredients. Season with sour cream and kefir, salt and pepper. Mix well and send for an hour in the refrigerator.

Serve Lithuanian borscht garnished with half a boiled egg and chopped herbs.

Advice: The classic Lithuanian cold borsch recipe does not include meat, but to make it more nutritious and tasty, you can add boiled minced beef, pork or chicken.

Recipe for cold borscht with pickled beets

Despite the fact that it's hot outside, many people miss the traditional red borscht. Just for those yearning, the following recipe is a cold version with pickled beets.

This is interesting: to make the taste of cold borscht more piquant, you can season it with horseradish or garlic at the end.

Cooking time: 30 minutes

Servings: 13

• proteins - 9 g;
• fats - 12 g;
• carbohydrates - 9.6 g;
• calorie content - 176 kcal.




Ingredients

• pickled beets - 200 g;
• fresh cucumbers - 250 g;
• boiled sausage - 400 g;
• chicken eggs - 250 g;
• potatoes - 500 g;
• sour cream - 200 g;
• water - 1.5 l;
• salt - to taste;
• greens to taste.

Cooking process

1. Boil potatoes. Peel it off. To make it easier to do, immediately fill it with cold water and leave for 15 minutes. Cut into small cubes, like on an Olivier salad.
2. Hard boil the eggs and chop into cubes the same size as the potatoes.
3. Drain the marinade from the beets, but do not pour it out, let it be in a separate bowl for now. If the beetroot was pickled in large pieces in a jar, cut it into smaller pieces. Cold borscht will look more appetizing if all the ingredients are cut into equal pieces.
4. Wash cucumbers and cut into cubes. If the cucumber skin is too rough (this usually happens with large or old fruits), it must be peeled.
5. Cut the sausage into small cubes as well. If you are a supporter of proper nutrition, trying to eat only natural products, you can replace the sausage in this recipe with boiled meat. For example, chicken breast. Then the borscht will turn out not only tasty and healthy, but also dietary. So it can be safely eaten while losing weight.
6. Chop up the greens. Mix all ingredients.
7. Boil water, cool it to room temperature. To make the dish have a brighter color, you can cook it on beetroot broth. It will also improve the taste of borscht. Instead of boiled water, you can still use mineral water. Pour the mixture of ingredients with it, salt to taste, sprinkle with ground black pepper. Mix well.
8. Let the borscht stand for half an hour at room temperature. During this time, the salt will completely dissolve. Stir again and try. If the borsch is not salty enough, salt it a little more.
9. Now add beetroot marinade to the borscht in small portions and try. Acid in borscht should be in moderation. If for some reason the marinade was not enough, and it was not enough to acidify the borscht, or if there is not enough vinegar in the marinade for this, cut the lemon in half and squeeze the juice out of half. Vinegar, namely 6 percent, is also suitable as an acidifier.
10. Cool the finished borscht and serve, putting a tablespoon of sour cream or mayonnaise into each plate when serving (children can make a simple drawing with sour cream). For a spicy flavor, you can put a mint leaf.

To make the taste of borscht more vivid, you can cook it with the addition of smoked sausage, salami, smoked pork ribs and other meat products. Some people add boiled beans to this dish, which makes the cold borscht look like a classic hot one.

It will be possible to cook the dish even in winter, if you freeze greens in advance from summer, and replace fresh cucumbers with pickled radishes. Be sure to sterilize the jars beforehand so that the blanks do not deteriorate.

Refreshing okroshka recipe

This is a cold vitamin soup. From greens, you can add dill, cilantro, onion and sorrel to the dish. The latter will give a pleasant sour taste.

As additional ingredients, you can put radishes in okroshka. And cheese will add special flavors to this soup. Adyghe is best suited for these purposes. The main advantages of the dish are that it has a delicate texture, and it can be quickly and easily made at home.

Important: if you do not like okroshka with kvass, you can dilute the soup with meat broth, ordinary or mineral water, whey. The taste will vary from case to case.

Cooking time: 30 minutes

Servings: 10

Energy value of the product

• proteins - 10 g;
• fats - 13.6 g;
• carbohydrates - 14.5 g;
• calorie content - 221 kcal.

Ingredients

• boiled meat (beef, pork or chicken) - 300 g;
• fresh cucumbers - 300 g;
• chicken eggs - 250 g;
• potatoes - 400 g;
• sour cream - 500 g;
• kvass for okroshka - 1.5 l;
• sugar - 10 g;
• mustard - 10 g;
• ground black pepper - to taste;
• salt - to taste;
• greens to taste.

Cooking process

1. Boil the meat. If you opted for chicken, you need to cook it for about 40 minutes from the moment it boils. If the choice fell on pork - an hour and a half. Beef takes the longest to cook - about two hours. If desired, you can replace the base with boiled or smoked sausage.
2. Cool the boiled meat and cut into small pieces across the fibers.
3. Boil the potatoes in parallel in a separate pan and cut into small cubes.
4. Do the same with eggs. One can be left whole for now and used for decoration.
5. Wash cucumbers and cut into cubes. If they are thick-skinned, clean them first.
6. Mix the chopped ingredients, season with sour cream, pour in the kvass and mix well.
7. Add sugar, salt, pepper, mustard and chopped herbs. Send okroshka for an hour in the refrigerator, and you can serve it to the table.

Advice: use 450-500 grams of natural yogurt for dressing to reduce the calorie content of the dish.

Some housewives cook okroshka and put sprats in tomato sauce instead of meat. But this is already an amateur.

How long does cold borscht keep?

Many are concerned about the question of how long cold borscht can be stored in the refrigerator. After all, despite the fact that cooking it is easy and fast, you still want to do it once, and eat more than one day. Alas, according to sanitary standards, the shelf life of borscht, for which dairy products are used, is less than a day. Therefore, you need to eat okroshka or Lithuanian cold borscht on the same day they were cooked.

Some hostesses have found a way out. They simply grind all the ingredients, transfer them to one container, cover with a lid and keep in the refrigerator. And on demand, they fill it up in 5 minutes, and a refreshing summer lunch is ready!

Another thing is cold borscht with pickled beets. Here it is and you can do it for the future. It will not spoil for several reasons. Firstly, neither sour cream nor kefir is included in its composition. Secondly, marinade is added to such borscht, which contains vinegar, and, as you know, it is an excellent preservative. Such borscht can stand in a cool place for up to three days.

Cook delicious and healthy cold borscht, save yourself from the summer heat and stock up on vitamins! Bon appetit!