How cold borscht is made. Cold borscht with sausage - step by step recipe with photo

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.

Hard-boil the eggs, let cool completely, then peel. To add eggs to soup, you can cut them 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.

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.

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.

An excellent dish for a hot season, containing a lot of useful substances and easy to prepare - cold borscht. From ordinary borscht it differs in that before serving it is pre-cooled and brine, kvass or kefir is added, as well as a boiled egg, fresh green onion and cucumbers. There are many recipes that will help you understand the features of how to cook cold borscht. Let's consider a few of them.

Cold borscht in Russian

Ingredients:

• Potato - 450 g.
• Beets - 850 g.
• Eggs - 4 pcs.
• Fresh cucumber - 1 pc.
• Onion - 150 g.
• Homemade sour cream - to taste.
• Cumin, dill, mustard.

We cut the peeled beets into large cubes and boil until tender in slightly sweetened and salted water. We filter the broth and leave to cool. Boil unpeeled potatoes with cumin, peel, cut into medium cubes and mix with chopped onions. Chop hard-boiled eggs and mix with vegetables and mustard. Pour the mass with beetroot broth, sprinkle with dill and put in the refrigerator. Serve completely chilled with sour cream to taste.

Cold borscht or cold beet soup

Ingredients:

• Beets - 350 g.
• Cucumber - 250 g.
• Kefir - 1 pack.
• Onion - 100-150 g.
• Boiled or mineral water - 1.5 liters.
• Parsley, green onion, dill - 1 bunch each.

Boil the washed beets for about an hour. We clean it and rub it on a grater. We cut hard-boiled eggs, cucumber, onion and herbs and put them in a deep container. Fill with water and kefir. Salt, mixing thoroughly. Before serving, add sour cream.

And finally, the most original and delicious cold borscht recipe.

Cold Ukrainian borscht

Ingredients:

• Young beets with tops - 400 g.
• Young large potatoes- 400 g.
• Fresh cucumber - 250 g.
• Lemon juice - 30 ml.
• Boiled meat - 300 g.
• Eggs - 4 pcs.
• Salt, sugar, sour cream.
• Fresh greens.

We wash the beets, cut off the tops and set it aside separately. We clean the beets and boil until tender. While the beets are cooking, cut the meat into strips, small cubes of cucumbers and hard-boiled eggs. Finely chop the finished beets and tops and fall asleep in the beetroot broth. We add a little granulated sugar, lemon juice, salt, and after boiling, remove from the stove. Let cool in a cold place.

Boiled "in uniform" potatoes are peeled, cut into small cubes and added to the already chopped eggs, meat and cucumbers. Mix and spread in portion plates. Pour with chilled beetroot broth, add homemade sour cream and sprinkle the borscht with chopped herbs. Serve with croutons or crackers.

Cooking cold borscht does not take much time, and eating such borscht in the summer is a pleasure. Otherwise, cold beet borscht is also called beetroot soup. original recipes There are a lot of beetroot preparations, but it’s better, of course, to invent your own.

Although a month of summer has passed, and two more are ahead, we will be happy to cook lighter dishes, for example, one of these dishes can be cold.

Such summer soup will refresh you in hot weather, saturate with vitamins and give lightness to the body. In addition, there are a lot of options for its preparation, they cook it even with fish, and with sausage, and just from vegetables. But ingredients such as beetroot, cucumber and greens are always present in this famous dish. If any of you are on a diet or want to lose excess weight, this dish will also be a great helper in the fight for beauty.

Today we will analyze with you 5 delicious recipes cold classic borscht. I also recommend evaluating wonderful recipes.

Ingredients:

• Beets - 4 pcs.
• Egg - 4 pcs.
• Cucumber - 3 pcs.
• Green onion - bunch
• Dill - bunch
• Sour cream - 150 gr.
• Lemon juice - 1 tbsp. l.
• Mustard - 2 tsp
• Sugar - 1 tbsp. l.
• Salt - to taste
• Water - 2 liters.

Cooking method:

1. First, pour water into the pan, boil.

2. We take beets, rinse thoroughly, cut into thin strips.

3. When the water boils, put the beets, boil.

4. Add salt, sugar and lemon juice. If not at hand lemon juice, it can be replaced with vinegar. Cook until ready approximate time cook for 20 minutes, then remove the pan and plates and cool the broth (it will take approximately 1 hour).

5. While it is cooling, cut the cucumber and herbs. Then, add the ingredients to it and put it in the refrigerator for about 1 hour.

6. We take the eggs, boil them and let them cool, then cut them arbitrarily, you can just cubes, you can use straws.

7. Mix sour cream and mustard. Add to taste right amount mustard. Who likes spicy, put more mustard.

8. Mix all the ingredients.

9. Fill with broth.

10. We put it in the refrigerator for an hour.

11. After an hour, we take out the soup from the refrigerator, pour it into portions, add eggs to it, season creamy mustard sauce and serve to the table.

How to cook cold beetroot soup

We will need:

• Beets - 2 pcs.
• Cucumbers - 2 pcs.
• Eggs - 4 pcs.
• Potatoes - 4 pcs.
• Water - 2-2.5 liters
• Boiled sausage - 200 g
• Dill - 1 bunch
• Green onion - 1 bunch
• Lemon juice - to taste
• Salt - to taste
• For submission:
• Sour cream.

Cooking method:

1. We wash the beets, peel, cut into thin strips, boil in 2 liters. water, then cool the broth.

2. Boil potatoes in their skins, you can steam them. There is an alternative to microwave cooking. We wash the potatoes with the peel, put them in the microwave, turn it on, the potatoes will be ready within 20 minutes.

3. We also bring hard-boiled eggs in salt water to readiness. Cool down in cold water.

4. Cut the boiled sausage into strips.

5. Peel the cooked potatoes and cut into cubes.

6. My cucumbers and greens under running water and shred.

7. boiled eggs cut into cubes.

8. Add all the ingredients, grated beets, potatoes, sausage, cucumbers and greens to the beetroot broth, and mix thoroughly, salt and add sourness to taste.

9. Cold borscht ready.

10. When we serve ready-made soup poured into bowls, add eggs, sour cream, mustard or other seasonings to your taste. Bon appetit.

Classic Lithuanian recipe

Ingredients:

• Beets - 3-4 pcs.
• Fresh cucumbers- 3 pcs.
• Eggs - 4 pcs.
• Dill - 1 bunch
• Green onions - 1 bunch
• Kefir - 1 liter
• Sour cream - 4 tablespoons
• Salt - to taste.

Cooking method:

1. First of all, boil the beets in their skins, until fully prepared. It will be ready within 20-30 minutes. If you poke a beet with a fork and it is soft, then you can remove it from the stove and let it cool.

2. While the beets are cooking, cut the cucumbers into small cubes and chop the green onions and dill.

3. Boil hard-boiled eggs, cool and cut into small cubes.

4. After the beets have cooled down, peel them and rub them on coarse grater.

5. Put the narzan, grated ingredients in a large and deep saucepan. Add salt to taste and add 4 tablespoons of sour cream.

6. Mix all the ingredients well and pour a liter of kefir and 200-250 ml into the pan. cold water.

7. Ready borscht put in the refrigerator for about 30-40 minutes, so that it cools down and brews well.

8. After this time, the soup can be served at the table.

9. I hope you and your loved ones enjoy this simple recipe.

Bon appetit.

Easy meat recipe

Ingredients:

• Beef - 400 gr.
• beets - 500 gr.
• potatoes - 2 pcs.
• radish - 2-3 pcs.
• eggs - 2 pcs.
• carrots - 1 pc.
• fresh cucumber - 1 pc.
• vinegar 9% - 1 tbsp. l.
• Bay leaf- 2 pcs.
• black peppercorns
• dill, parsley and green onions to taste
• salt to taste.

Cooking method:

1. We wash the beef, clean it from the films and scald it with boiling water (this is necessary in order to get rid of the foam during cooking).

2. Pour water into the pan, then put the meat in boiling water, let it boil for 5 minutes over high heat, then reduce the heat and simmer until tender (1-1.5 hours). 15 minutes before readiness, add black peppercorns, bay leaf and a bunch of dill.

3. We take out the meat from the broth and let it cool. After that, cut into cubes. We filter the broth and put it in the refrigerator to cool.

4. We thoroughly wash the fresh beets and bring to readiness in a small amount of water (this will give us a concentrated beetroot broth).

5. Boil potatoes in their skins and leave to cool.

6. We also bring the eggs to readiness and cool. If you wish, you can also boil the carrots and add it.

7. We peel the beets, carrots and three on a fine grater.

8. Wash green onions, fresh cucumber, dill and parsley and chop very finely.

9. Thoroughly wash the radish and cut into thin strips.

10. We take a pan with concentrated beetroot broth, add meat to it, dilute it with cooled broth (1 glass of broth is enough), salt, add a tablespoon of vinegar, and mix. We put the borscht in the refrigerator for about 15 minutes, so that it brews.

11. Chilled potatoes are peeled, cut and fried in a pan with a small amount oils.

12. Add all the ingredients to the pan, mix thoroughly.

13. Pour borsch on plates, decorate with an egg cut in half. Serve with sour cream and hot separately. Bon appetit!

Cold borscht with sausage

Ingredients:

• Beets - 5 pcs.
• Boiled sausage - 300 gr.
• Cucumbers - 1 pc.
• Dill - to taste
• Parsley - to taste
• Eggs - 4 pcs.
• Apple bite - 2 teaspoons
• Salt, pepper - to taste.

Cooking method:

1. On a coarse grater, we rub fresh beets, and boil them in about three liters of water, until tender, about 20 minutes.

2. Add salt, pepper, apple cider vinegar. Then we cool.

3. Prepare the ingredients. We wash the greens, cucumber, chop arbitrarily (at our discretion).

4. Cut boiled sausage cubes.

5. Boil eggs, cool and cut.

6. After the broth has cooled, mix all the ingredients.

7. Put the soup in the refrigerator for half an hour.

8. The soup is ready, you can pour it into bowls.

Bon appetit.

When summer comes, and with it hot days, then, of course, you want to eat something cooling and tonic. But, at the same time, it is important that food remains healthy and fortified. You can solve this problem by preparing a cold one.

Valuable properties of cold borscht with beets

So, to prepare cold borscht, we need:

• 3-4 medium sized beets
• 4-5 medium sized potatoes
• 1 large onion
• 1 egg, cucumbers (can be both salted, lightly salted, and fresh)
• 3 tbsp vegetable oil
• 3-4 tbsp sour cream
• 1 tsp vinegar

Boil the peeled beets in water together with onions, remove. Boil chopped potatoes in this broth. Add vegetable oil, vinegar and salt. At the end of cooking, add grated beets to the potatoes. Cool the borscht and put it in the refrigerator.

Before serving, add a chopped egg, pre-boiled, diced cucumbers, sour cream to cold borscht with beets, garnish with parsley and dill. If desired, borscht can be seasoned with horseradish or mustard.

Amazingly delicious cold borsch according to the recipe from the video - it's easy and very simple to cook!

For the preparation of cold borscht, it is desirable to use young beets. It should cook for at least half an hour. You can check whether the beets are well boiled with a knife or fork, piercing the vegetable. The beets should be soft enough.

In addition, beets can be cooked in another way. To do this, unpeeled, but well-washed beets are placed in the oven and baked. In the same way, you can cook potatoes with carrots, only separately from beets. To make it easier to remove the skin, before peeling, you need to dip the vegetables in ice water.

As for the preparation of eggs, they must be hard-boiled. To do this, you need to lower them into cold water and cook for about 8-9 minutes after the water has boiled. After the boiled eggs are poured cold water to keep them clean. You can cut eggs not only into cubes, but also longitudinally into two halves.

Must be kept in the refrigerator for at least one hour. Only then can the dish be served.

When serving cold borscht, a fairly deep bowl is used. The presentation of the dish will look beautiful if you carefully put half an egg on top of the liquid, and sour cream on it.

The versatility of the dish

Cold borscht is perfect as a main dish for family table, and as a snack, and will also become indispensable during fasting. For meat lovers, borscht can be cooked in meat broth, and the meat itself can be cut into cubes and added to borscht before serving with sour cream and herbs.

Of course, over the years, a wide variety of borscht recipes have been invented. Each hostess in the house and each cook in the restaurant can bring some kind of their own "zest" to this dish, associated both with some specific ingredients and with special spices. So experimentation is welcome. For example, interesting option is a cold borsch cooked on kefir or yogurt together with sorrel, as well as with the addition of kvass. In addition, some even add crayfish. You can also add ingredients such as sausage or smoked cod. Be that as it may, and no matter what cooking method is used, this dish will always please the eye due to its beautiful and rich color combined with spices and herbs.

So, it rightfully occupies a leading position in the hot season. And not only because this dish is perfectly refreshing, but also because it is very tasty and healthy. Cold borscht is prepared simply and quickly, but it always becomes a real decoration of any table, as well as proof of the chef's culinary abilities.

IN summer heat I want something tasty and cold. The first thing most often cooked in the summer heat is, of course, okroshka. But there comes a time when she just gets bored and wants something new. In addition to okroshka, there are many others delicious first cold meals. Today I will share recipes for cold summer borscht with beets and sorrel, which I cook most often.

Cold borscht with beets is also called a cold soup. Borsch, which is cooked with beet tops - botvinia. Cold borscht or holodniki is prepared with kvass or kefir. Beets are pre-boiled or stewed. Then cool and cook borscht.

After preparing such a cold borscht, put it in the refrigerator for an hour to mix the taste and aroma of all the ingredients.

Recipes for cold summer borscht

Cold borscht with beets

Beets - 500 grams

Water - 1 liter

Potato - 200 grams

Fresh cucumbers - 2 pieces (medium)

Sugar - 1 teaspoon

Egg - 2 pieces

Vinegar - 1 teaspoon

Mustard - 1 teaspoon

Grated horseradish - 1 teaspoon

Sour cream - 100 grams

Green onions - 1 bunch

How to cook cold borscht:

Wash red beets well. Remove a thin layer of peel and cut into small cubes or sticks.

Place in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for about half an hour, or until the beets are tender. Strain the broth and cool. To prevent the beets from losing color during cooking, add a little vinegar or citric acid.

Boil potatoes and eggs.

Put the boiled beets in a saucepan. Boiled potatoes cut into cubes and add to the pot.

Wash fresh cucumbers. Cut into cubes.

Wash and chop green onions.

Add cucumbers and onions to the pot.

Season with grated horseradish, mustard and add sugar. Pour in the cooled beetroot broth. Salt to taste.

Put a spoonful of sour cream and half a boiled egg on each plate. Sprinkle with fresh dill.

Cold sweet borscht with beets

Beets - 400 grams

Potato - 400 grams

Dried fruits - 120 grams

Egg - 2 pieces

Green onions - 4-5 pieces

Sour cream - 100 grams

Sugar, salt, vinegar - to taste

How to cook sweet cold borscht:

To prepare sweet cold borscht, you can take any dried fruits: raisins, dried apricots, prunes or a mixture of dried fruits.

Wash dried fruits well. warm water. Pour in a small amount hot water. Add sugar to taste and boil until tender. Remove from stove and leave to cool.

Wash the beets. Peel and cut into small cubes or sticks. Place in a bowl and pour hot water. I boil water in a kettle in advance and immediately pour the beets. Salt to taste and add vinegar. About one and a half liters of water is needed for this amount of beetroot. I add apple cider vinegar, a tablespoon. He's six percent. Vinegar is needed here so that the beets do not lose their color. Boil for about 15-20 minutes.

Peel potatoes and cut into cubes. Dip in a saucepan with beets and cook until tender. Add boiled dried fruits (without broth) and leave to cool.

Before serving, add half a boiled egg, a spoonful of sour cream and sprinkle with green onions to each plate.

Ukrainian cold borscht

Potato - 300 grams

White cabbage - 300 grams

Carrots - 300 grams

Onion - 1 head (medium)

Sprat in tomato - 1 can (100 grams)

Vegetable oil - 1-2 tablespoons

Salt, spices

How to cook Ukrainian cold borscht:

Wash all vegetables. Clean and cut into cubes.

Shred the cabbage as usual for borscht.

Place all vegetables, except cabbage, in a bowl. Pour two liters of hot water and put on the stove. Cook over medium heat.

After 5-7 minutes, lower the chopped cabbage.

Peel the onion and finely chop. Fry on vegetable oil. Add it to the pot about 4-5 minutes before the end of cooking. Immediately add the sprat. Salt to taste. Season with spices.

Remove the finished borscht from the stove and cool. Serve cold. If desired, you can add fresh herbs when serving. I also add sour cream.

Lithuanian cold borscht

A long time ago I bought a set of postcards with Lithuanian recipes. national cuisine. There was a recipe for cold borscht. To be honest, I was skeptical about this recipe at first. But then I was quite a few years old and I was just learning the basics home cooking. I decided to cook borscht. And she didn't regret it. This cold borscht remains one of my favorite summer cold dishes.

Now I come across recipes for borscht under this name in which there are radishes, fresh cucumbers. But on the postcard was just such a set of products.

Beets - 1 piece (medium)

Kefir - 0.5 liters

Cold water - 100-120 ml

Egg - 1-2 pieces

Green onions - 3-4 pieces

Fresh dill - 2-3 tablespoons

Sour cream, salt

How to cook Lithuanian cold borscht:

Wash the beets well. Pour cold water over and boil until done. Peel the cooled beets and grate on a coarse grater.

Peel potatoes and boil until tender.

Wash and chop green onions and dill.

Put grated beets, greens in a saucepan. Salt and pour kefir. Dilute kefir to taste with water. It is not necessary to dilute kefir very strongly with water. I add about half a glass of water to half a liter of kefir. It also depends on the density of the kefir. If the borscht is not sour enough, you can add apple cider vinegar or citric acid. And also better juice lemon.

When serving, place half a hard-boiled egg and sour cream on each plate. Serve hot potatoes separately with borscht.

Cold soup botvinya

Botvinha is made from young red beet leaves. Botvinya can be cooked with kvass or kefir. I prefer botvinya cooked on kefir.

Young beets with tops - 2-3 pieces

Egg - 2-3 pieces

Kefir - 1 liter

Fresh cucumber - 2 pieces (medium)

Green onions - 1 bunch

Dill - 1 bunch

Sour cream - 100 grams

Salt, sugar, vinegar

How to cook botvinia:

Trim the tops of the beets. Wash and clean the beets. Cut into small cubes. pour a small amount of water, so that it only slightly covers the beets. Put on the stove and simmer over low heat. To prevent the beets from losing color, add a little apple cider vinegar or citric acid.

Rinse beet tops well with water. Add sugar and vinegar. Approximately 1 dessert spoon sugar and vinegar. Petioles can be used for botvinia, but you can also without them. I cook with stalks. They need to be finely chopped and stewed with beets.

Cut the leaves and add to the beets 7-10 minutes before the end of cooking.

Cool down.

Wash cucumbers and cut into cubes or grate on a coarse grater.

Boil eggs and cool in cold water.

When the beets have cooled, add the cucumbers, chopped onion and dill. Salt to taste and pour over kefir. When serving, add a spoonful of sour cream and half an egg to each plate. Eggs can be cut right away when preparing the botvinia.

Serve hot boiled potatoes with botvinia.

Cold borscht with pickled beets

This recipe is for thrifty housewives who have pickled beets left. Very delicious borscht. The sharpness and piquancy of pickled beets give the dish a special zest.

Pickled beets - 400-500 grams

Kefir - 1 liter

Egg - 2-3 pieces

Fresh cucumber - 2 pieces

Green onions - 1 bunch

Dill - 1 bunch

Sour cream, salt

How to cook borscht:

Drain the marinade from the beets. By the way, it can be used for borscht. Grate the beets on a coarse grater.

Boil eggs and cut. Leave one yolk, then rub it with a spoonful of green onions and dill.

Cucumber cut into cubes or grate. Add green onions and dill to the pot.

Left the yolk and a little onion with dill grind with salt, adding a little kefir, and pour into a saucepan.

Pour the rest of the kefir. Salt to taste and can be poured into plates, adding a spoonful of sour cream to each plate.

Cold sorrel borscht

Sorrel - 800 grams (leaves)

Water - 2 liters

Fresh cucumbers - 2 pieces (medium)

Green onion - 1 bunch

Eggs - 2-3 pieces

Sour cream - 100 grams

Sugar - 1 tablespoon

Salt, fresh herbs

How to cook cold soup with sorrel:

Sort the sorrel, remove the stems. Rinse the leaves with cold water and chop.

Bring water to a boil and lower the sorrel. Bring to a boil and boil for 3-5 minutes. Remove from stove and cool.

Boil eggs. Rinse and chop the onion and herbs. Wash fresh cucumbers and cut into small cubes. can be grated on a coarse grater. I like it more.

Separate the yolks from the whites. Squirrels cut. Mix the yolks with a small amount of chopped onion and dill. Sprinkle with salt and grind.

In the cooled sorrel broth, dip the cucumbers, chopped squirrels, yolks with herbs and the remaining greens. Salt to taste and add sugar. Mix and pour into bowls. Place sour cream on each plate. If desired, you can also sprinkle with fresh herbs of dill and parsley.

Cold borscht and botvinia can be prepared with boiled meat or sausage. Meat is better to take not fatty, veal or chicken.

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