Cold borscht with pickled beets. Classic recipe for cold borscht with pickled beets Cold borscht or kholodnik with pickled beets

Accurate story and the date of invention of borscht is unknown, there are not even clear opinions as to which cuisine it belongs to dish. Some believe that it was invented by the Poles, 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 “shch”. The word "boron" meant brown, and brown used to be equal to red. The letter “sch” 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 that our body needs. For example, folic acid, mineral salts, carotenoids. Cold borscht also 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's summer The dish will fill you up well and give you a feeling of lightness. It is easily digested by the stomach, because it does not contain heavy components. It can be made dietary, so it won’t harm your figure one bit and will help you lose weight. Benefit its undoubted!

Recipes for cold borscht with beets

The basis of cold beet soup with beets 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 borscht:

1. Peel and grate the beets, you can cut them thinly.
2. Boil water and salt it, add lemon juice. If you don't have lemon juice, vinegar will do. Be sure to add juice or vinegar, this will help maintain the rich color. You can also boil the vegetable with citric acid.
3. Place the chopped beets in boiling water and cook for approximately 20 minutes. Then cover the pan with a lid and let the broth brew for about an hour and cool.
4. Grate or cut the cucumbers into strips, take greens as desired. Place everything in the chilled broth. Mix everything and leave for another hour. fridge.
5. Eggs hard boil, cool and peel, and then cut. You can cut it however you like - chop it or cut it into slices.
6. Add the eggs to the broth and stir everything well. Add sour cream. If desired, you can add mustard.

Cold borscht from pickled beets according to a classic recipe

To prepare this dish you will need all the same ingredients, but you will have to replace fresh beets with pickled. In addition, you will need:

• potatoes - 4 pieces;
• eggs- 4 pieces;
• greenery.

Algorithm preparations:

1. Boil the potatoes until soft, peel the skins and chop finely.
2. Boil chicken eggs in salted water. They must be hard-boiled. Peel and finely chop. You can mash them with a fork. 3
3. Cut young cucumbers into cubes or strips. If desired, you can peel them.
4. Grate the beets or cut them into small pieces. If it is already grated, lightly squeeze out the marinade.
5. Chop the greens.
6. Place all chopped ingredients in a container and mix everything. You can put the bowl in the refrigerator and fill it in portions only when you have lunch.
7. Place the vegetables in portions, pour chilled but pre-boiled water into each portion, add salt and sour cream. Mix everything.

Poll: Which borscht do you prefer?

Recipe for borscht with beets and sausage

This dish will not leave anyone indifferent. Prepare 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:

1. Weld chicken eggs and potatoes. Cool everything and peel off the skin. Chop with a knife.
2. Cook the beets like this: grate, put in cold water, put on fire. When boiling, drop lemon into the pan. Cook and cool.
3. Grate the cucumbers, cut the sausage into cubes, mix it all together with potatoes and eggs.
4. Chop the green onions and other herbs as desired and add everything to the bowl with the other ingredients. Add salt and mix.
5. Place the vegetables on plates, and pour beetroot broth into each plate separately. Season with sour cream mixed with mustard.

Tip: you can make borscht like this with cheese, then it will be even more satisfying and tasty!

Fresh beet recipe

Using this recipe, you will get very tasty fresh beetroot soup, just 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:

1. Cook the beets in advance, peel them, grate them on a coarse grater, and put them in a bowl.
2. Boil the eggs, chop finely, and send them there.
3. Grate the cucumbers and also add to the bowl.
4. Fill everything with mineral water. Taste and add mustard, pepper, herbs, sugar and salt to taste.

Tip: Serve cold borscht garnished with thin slices of cucumber or slices of egg.

On kefir

Cold borscht on kefir with beets is a dietary dish. It will be especially low in calories 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:

1. Boil the beets and eggs in advance, remove the shells and skins, and chop.
2. Chop the green onions, sprinkle with salt and remember a little. This will make it juicier.
3. Grate the cucumbers, chop the remaining greens, mix all the ingredients.
4. Pour kefir over all ingredients, stir, add salt to taste, sprinkle dill on top.

How to cook beets for cold borscht

In many recipes, a ready-made, pre-cooked main ingredient is added to cold borscht. In order for the dish to turn out delicious, it is important to cook this vegetable correctly and know how long to cook his. Done Preparation So:

1. Peel fresh washed beets, cut into small cubes or grate on a coarse grater.
2. Place the grated beets in a saucepan, cover with cold water and add a drop of vinegar or lemon juice. Cook until done - about 40 minutes.
3. Pour 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 borscht made from pickled beets has a piquant sourness, and is easier to prepare. Pickling vegetables is also quite simple. You can see what a pickled vegetable looks like on photo- it's not much different from usual. To prepare pickled beets you will need the following ingredients:

• water - 1 glass;
• 6 percent vinegar - 250 g;
• sugar - 1 tbsp. l.;
• salt - ½ tsp;
• bay leaf - 2 pieces;
• peppercorns - 5 pieces;
• cloves - 3 pieces.

Here is a step-by-step recipe for quick-cooking pickled beets for cold borscht:

1. Wash the beets and cook them whole. She must be completely ready.
2. Peel and chop the boiled beets the way you like. You can cut it into cubes, you can slice it, or you can immediately grate it on a coarse grater. In the latter case, for cold borscht you don’t even need to chop it.
3. Put salt and sugar, vinegar, cloves, pepper into the water. Place the pan on the fire and bring to a boil.
4. Cool the water slightly and pour it over the grated beets. Wait a day. Now you can eat beets! You can also cook it for the winter- screw it on - and use it by removing from a jar.

Cooking cold borscht is very easy, it turns out tasty and healthy. This is ideal for summer. You can chop the vegetables in advance and store them in the refrigerator, dressing them right before serving! In addition, learning how to quickly pickle beets for cold borscht will help you save money. time and strength.

Cold soups are very popular on hot summer days. I offer a recipe cold borscht with pickled beets. The dish is refreshing, filling and tasty. Pickled beets in jars can be purchased at any store. It’s very convenient, you don’t need to boil or bake the beets, and the beet marinade will perfectly complement our cold soup.

Ingredients

To prepare cold borscht with pickled beets you will need:

pickled beets - 1 jar (450 ml);
potatoes - 2 pcs.;
eggs - 2 pcs. (in borscht) + 1 pc. (for filing);
fresh cucumbers - 1 pc.;
pickled cucumbers - 2-3 pcs.;
radishes - 2 pcs.;
bell pepper - 1 pc.;
greens (dill, green onions) - to taste;
salt - to taste.
For dressing (to taste):
mayonnaise (or sour cream);
vinegar 9% (optional);
kefir (or cold water).

Cooking steps

Prepare food. Place the jar of pickled beets in the refrigerator first. Boil eggs and potatoes in their skins until tender and cool.

Peel the potatoes and cut into medium-sized cubes.

Wash the fresh cucumber and cut into cubes. It is advisable to cut all vegetables into cubes of approximately the same size.

Peel the eggs and chop finely.

Wash the radish and chop finely.

Wash the bell pepper, remove the stem and seeds and cut into cubes.

Cut the pickled beets into cubes the same size as we cut the rest of the vegetables. Drain the marinade from the beets and set aside; we will need it to season the cold borscht.
Wash and chop the green onions.

Combine pickled beets, potatoes, eggs, pickled and fresh cucumbers, radishes, and bell peppers in a saucepan.

Add green onions, dill and salt.

Pour in the beetroot marinade and mix thoroughly.

Before serving, season with mayonnaise or sour cream; if you like it spicy, you can add vinegar. Pour cold water or kefir into a plate (adjust the amount of water or kefir to your taste - if you like your borscht thicker, add less liquid). Peel the egg and cut into slices. Add a slice of egg to the plate and serve delicious, lightening cold borscht with pickled beets.

Bon appetit!

Few people are not familiar with such a dish as borscht. In winter there is nothing more pleasant than hot borscht with sour cream. But in the summer, when it’s already hot outside, you don’t really want to eat hot soups for lunch. Therefore, an excellent alternative would be to prepare cold borscht with pickled beets, which have an amazing amount of beneficial substances.

Compound:

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

Preparation:

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

Compound:

• Beetroot - 200 g
• Boiled potatoes - 4 pcs.
• Kefir - 2 cups
• Boiled chicken egg - ½ pc.
• Decoction of pickled beets - 1.5 cup
• Sour cream - 2 tbsp. l.
• Dill, green onions, salt - to taste

Preparation:

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

Compound:

• Cucumbers - 5 pcs.
• Beetroot - 300 g
• Eggs - 4 pcs.
• Sorrel - 200 g
• Sour cream - 1 glass
• Curdled milk - 2 cups
• Dill, chopped green onions - 8 tbsp. l.
• Salt - to taste

Preparation:

1. Sort and wash the sorrel. Cut it and put it in boiling water, boil it and drain it in a colander. Let it cool.
2. Cut the pickled beets into strips. Place it together with the sorrel in a saucepan.
3. Wash, peel the cucumbers, chop finely and place in a saucepan with other vegetables. Pour in yogurt and add finely chopped green onions and dill. Salt and add sour cream.
4. Before serving the dish, garnish it with a boiled egg.
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 onions - to taste
• Sugar, salt, lemon juice - to taste

Preparation:

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. Then cool, peel and finely chop.
4. Wash the greens, dry and chop.
5. Place the pickled beets in the pan. Add eggs, herbs and sausage.
6. Mix kefir with water. Pour the resulting mixture into the pan. Add lemon juice, salt and sugar. Mix everything thoroughly and put it in the refrigerator. If you want, you can add a small amount of sour cream to the beetroot soup. Your cold borscht is ready!

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

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

Compound:

For pickling beets:

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

For beetroot:

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

Preparation:

1. Wash and boil the beets. When it has cooled, 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 the beetroot saucepan and salt it. Then leave to cool. The easiest time to do this is in the evening.
3. The next day, start preparing the dish. Wash the eggs and hard boil them. Place them in cold water to help them cool faster.
4. Cut the finished beets into strips. Wash and chop the cucumbers as well.
5. Wash the greens and chop them.
6. Place all the prepared components of the future beetroot soup in a pan with boiled water. Pour in remaining marinade. Mix everything well.
7. Taste the resulting soup, add vinegar and salt. Place it in the refrigerator to cool completely. Serve beetroot soup on the table along with sour cream and young boiled potatoes.

The cold borscht recipe 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.

The summer dish is tasty and low in calories.

Required Products:

• fresh green onions - a few feathers;
• one beet along with the broth;
• carrot;
• two eggs;
• half a fresh cucumber;
• a teaspoon of vinegar;
• herbs and other spices are used to suit your taste.

Cooking process:

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

In Lithuanian

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

Required Products:

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

Cooking process:

1. Prepare the beets, boil them, peel them and grate them. Place it in a deep bowl where all the products will be mixed.
2. Cut the boiled eggs into pieces into the selected container.
3. Do the same with cucumbers, onions and other greens.
4. Add sour cream, salt here and mix.
5. Mix kefir with a little water and pour this mixture over the dish. Leave in the refrigerator for a while before serving.

With pickled beets from a jar

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

Required ingredients:

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

Cooking process:

1. First, boil the potatoes directly with the skins on. When she's ready. Peel it and chop it into cubes.
2. Next, do the same with the eggs: boil them, let them cool and chop them into small squares.
3. The beets in the jar should already be grated, which means you don’t need to do anything with them. Just mix with already chopped produce.
4. Now chop cucumbers and herbs into the same container.
5. To serve, the vegetable mixture is placed on a plate and poured with cold water mixed with sour cream. If you do not plan to serve the dish right away, it is better to store it in the refrigerator as a salad.

Cold borscht with sausage

You can prepare cold borscht 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 spoon of vinegar;
• greenery;
• three eggs.

Cooking process:

1. First of all, you need to prepare a container in which all the products will be mixed.
2. Beetroot, already peeled, is boiled in a saucepan. Then you need to take it out, grate it, and leave the broth to cool.
3. Boil the potatoes, cut them into small pieces and put them in a bowl with the beets.
4. Add boiled and chopped eggs, sausage and herbs there.
5. When serving, the resulting mass is placed on a plate, salted and poured with the chilled broth that is left over from the beets.

With smoked cod

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

Ingredients required for preparation:

• two cucumbers;
• smoked cod, which can be replaced with other fish if desired;
• 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. Add water again, bring everything to a boil and leave to cool. There is no need to pour out the beet broth; it will serve as the liquid base for the borscht. To cool quickly, all this can be placed in the refrigerator.
2. Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same goes for green onions. All this is placed in the 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, you need to take a deep plate, first put the egg halves in it, then the finely chopped greens that you decide to use. It could be dill, parsley or both. Then the fish is laid out in small pieces and the whole thing is covered with beetroot broth with cucumbers and onions.

To prepare you will need:

• several potatoes;
• a liter of kefir, preferably not fatty;
• two beets;
• a bunch of fresh green onions;
• liter of boiled water;
• four eggs;
• a small spoon 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. Eggs should be hard-boiled.
2. Take a deep bowl where you place the chopped onion and dill.
3. It is best to grate cucumbers, potatoes and beets 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, making sure it’s not too liquid.
5. Don’t forget to salt the dish, and when serving, place eggs cut into halves on plates.