How to cook cold beetroot soup. Cold borscht or cold beet soup

Hi all! Well, summer has come, the weather pleases with its warm days. I would like something cool to add to my diet. For example, cold borscht will look decent on our dining table. Delicious, satisfying and thirst quenching.

But you don't want to eat the same soup every day either. You can, of course, alternate with okroshka. And you can make your favorite beetroot different recipes. Today I want to offer you more interesting options cooking this cool summer dish.

So don't be surprised by anything today. Naturally, the main ingredient is, as you understand, beets. And then the human fantasy went for a walk. But let's look at everything in order.

But before we continue, a little digression. I want to please those who are waiting for the release ( "How to start Home business on the blog, to MILLIONS of readers a year") . HOORAY! The book is ready! Its release is scheduled for June 14, International Blogger Day. FOR FREE! The series is limited! Follow the announcements!

Well, now back to our topic. If you add potatoes to the refrigerator, then remember that it must be boiled in advance. You can do this in uniform, or you can do it without a peel. Some boil it already peeled and cut into cubes or slices. For our food, it doesn't matter.

Beets and eggs are also better to boil and cool before cooking. In general, it is desirable that all ingredients be at about the same temperature.

Well, let's start learning the best and, mind you, classic recipes. Yes, every housewife does it summer dish in his own way. And for her, it is this method that is the most real and the only correct one.

I like this recipe because it takes almost no time to prepare it. Just quickly chop everything and mix. I usually look for it to be cut into small strips in a jar. And sometimes you buy it, and there it’s as if there are long pasta.

Ingredients:

• Pickled beets - 1 b (0.5 l)
• Cucumber - 200-250 gr
• Radish - 150-200 gr
• Boiled egg - 4 pcs
• Boiled sausage - 250 gr
• Green onions, dill, parsley - to taste
• Salt, sugar, pepper, vinegar - to taste

1. Cut the sausage, cucumbers and radishes into small strips. Peel the eggs and chop finely. Chop all greens.

2. Mix all products in a deep bowl. Pour the beets from the jar along with the brine there. Add salt, pepper, sugar and vinegar. Dilute cold water.

3. And mix everything. Then leave for 5 minutes to infuse. Then taste it. If it seems a little salt, pepper and sugar, add as much as necessary. Soup is ready, serve portioned plates, add sour cream and enjoy a delicious summer dish.

The most delicious summer soup with kefir and mineral water

The other day I cooked a cold borscht just according to this recipe. And I will tell you that I really liked this combination. The soup turned out beautiful, bright rich color. And it just tastes like food. My three-liter pan killed in one sitting.

Let's prepare the ingredients:

• Boiled beets - 3 pcs
• Fresh cucumbers - 300 gr
• Boiled eggs - 4 pcs
• Dill, green onion- big bundle
• Kefir - 1 l
• Carbonated water - 1 l
• Lemon juice - 40 ml
• Mustard - 2 tablespoons
• Sugar - 1-2 tablespoons
• Salt and black pepper - to taste

Cooking method:

1. Grate into a deep dish boiled beets and cucumbers on coarse grater. Peel the eggs and grate the vegetables too.

2. Then finely chop the green onion and dill. Add them to the rest of the products in a saucepan. Have you noticed how it smells? fresh herbs when do you cut it? The aroma is just amazing.

3. Now fill everything with kefir and mix. Then add sparkling water. See for yourself how much water you actually need, since everyone has their own preferences in terms of density.

Kefir and water before this, cool in the refrigerator.

4. It remains to add salt, sugar, pepper, lemon juice and mustard. Mix everything properly.

5. After we have added everything, stirred it, tasted it and decided that the soup is ready, we must put it in the refrigerator for one hour. This is necessary in order for our beetroot to infuse and become even tastier. An hour later, you can call everyone to the table and treat them to this wonderful, tasty, refreshing summer dish.

The classic recipe for cold boiled beet borscht

Let's look at one of the most common options for making this soup. Boil potatoes, beets and eggs in advance. After that, you can begin to form the dish.

The recipe is designed for two servings, so if desired, the proportions can be increased.

Ingredients:

• Boiled cold water - 500 ml
• Boiled beets - 1 pc.
• Boiled potatoes - 1 pc.
• Fresh cucumber - 2 pcs
• Radish - 5 pcs
• Boiled eggs - 3 pcs
• Lemon juice - 1.5 tablespoons
• Salt, sugar - to taste
• green onions, dill, parsley - a bunch

Cooking method:

1. Pour water into a deep bowl. Add salt, sugar and lemon juice. And stir until completely dissolved. Taste it, if something is not enough, add it.

2. Grate the boiled beets on a medium grater and send to the prepared water and mix.

3. Cut boiled potatoes cubes. Cucumbers, radishes and eggs finely chop or grate. Chop all greens. Put all the products in a separate dish and mix.

4. Then add everything to the water with beets. Let it brew a little, about 15 minutes and you can serve. And to make it even tastier, add sour cream to a plate. It will just be a meal.

Video on how to cook beetroot with kvass

To be honest, I have never tried such a soup with the addition of kvass. But now I must at least once, but I will do it. Just to get the taste. I think it will be enough tasty dish. After all, we add this drink to okroshka.

Prepare the following foods:

• Fresh cucumber - 2 pcs
• Fresh radish - 3 pcs
• Raw potatoes - 2 pcs
• Green onions - 1 bunch
• Beets - 2 pcs
• Vinegar - 1 tbsp. l.
• Dill, parsley - bunch
• Eggs - 2 pcs
• Salt, pepper - to taste
• Kvass - 200 ml
• Sour cream

Now let's see how to prepare this delicious soup.

Here everything is very clear and intelligibly explained. It looks so appetizing that you want to immediately go and cook it. IN hot weather it will be just salvation - and satisfying, and quenches thirst.

How to cook Lithuanian cold borscht with kefir and vinegar

Our beetroot has a big “family”, as it is prepared in many Eastern European countries and the recipes are similar. It's just that the names are different. Shalltibarshay, as he is called, is one of his siblings. This is a Lithuanian dish. I suggest you get to know him better.

Ingredients:

• Kefir - 1 l
• Water - 250 ml
• Boiled beets - 2 pcs
• Green onions, dill - in a bunch
• Cucumber - 1 pc.
• boiled eggs- 2 pcs
• Vinegar - 4 tablespoons
• Sugar - 1 tablespoon
• Salt - 1 tablespoon

You can change the amount of vinegar, sugar and salt according to your taste.

Cooking:

1. Boil water, add salt, sugar and vinegar. Stir.

2. Grate the boiled beets on a coarse grater. Then add to boiling water, stir and bring to a boil again. Then remove from the stove, close the pan with a lid and leave to marinate for several hours, and preferably overnight.

3. When the beets are infused, start adding the rest of the products. Cut the cucumber, boiled eggs and all the greens. Place in a bowl with marinade.

Refreshing kefir soup recipe with sausage

I want to add this option to your piggy bank of recipes. Try cooking this way. Same interesting combination products.

Ingredients:

• Large boiled beets - 1 pc (or 2 pcs medium)
• Boiled carrots - 1 pc.
• Onion - 0.5 pcs
• Cucumbers - 5 pcs
• Boiled eggs - 5 pcs
• Boiled potatoes - 4-6 pcs
• Doctor's sausage - 500 gr.
• Kefir - 1 l
• Carbonated water - 1 l
• Green onions, dill and parsley - a bunch
• Salt, ground pepper- taste

Cooking method:

1. Grate beets, carrots, two cucumbers, eggs on a coarse grater.

2. Cut three cucumbers, potatoes, onions and sausage into cubes. Finely chop the greens.

3. Put all the food in the pan. Fill with kefir and sparkling water. Add salt and pepper. Mix everything and refrigerate to chill. After that, you can eat.

In fact, kefir can be replaced with others. fermented milk products. For example, ayran or tan, as well as matsoni. Sometimes they add buttermilk (low-fat cream), by the way, it turns out very tasty.

Sometimes, at will, meat from chicken breast or beef. It's just that initially vegetable soup, and it’s not very desirable to mess around with meat.

In the same way, you can set your own proportions. Everything is up to you. The main thing is that it was cooked with love, but there is no dispute about tastes.

Enjoy your meal!

most famous a traditional dish Ukrainian and Russian cuisine - borscht - has many variations. Classic variant of this delicious soup is nutritious, and its calorie content is quite suitable for winter period when the body needs much more energy. It would seem that borscht lovers have a hard time in the hot summer, but even in this case there is a recipe - cold borscht with beets, or, as it appears in most cookbooks, beetroot. There are also a lot of variants of this soup: it is cooked on water and kefir, with meat and fish, with beet tops and sorrel. At the same time, the calorie content of the dish allows you to eat it even for people who monitor their weight.

It is very easy to cook cold borscht at home, and the ingredients that make up the dish can be purchased at any store without undermining the family budget. By the way, in Rus', beetroot has long been loved precisely for this reason: from simple available products it was possible to create a nutritious, tasty and healthy dish For big family. We offer you a classic recipe for beetroot with beef and sour cream.

Cooking

We will need:

• Water - 2 liters
• Lemon juice - from ½ lemon
• Vinegar - 1 teaspoon
• Beets - 2 pieces (medium size)
• Potatoes - 3 pieces
• Cucumbers - 2 pieces
• Radishes - 10-12 pieces
• Boiled beef - 400 grams
• Eggs - 3 pieces
• Fresh herbs (dill, parsley, green onion) - to taste

Spices:

For submission:

Servings - 6

Cooking time - 120 minutes

Beet preparation

The main ingredient of cold borscht, which is included in every recipe, is beets. This amazing root crop has long been recognized as a real storehouse useful substances: vitamins of groups B and BB, folic and pantothenic acid, fiber, amino acids. Beet kvass quenches thirst better than any cold lemonade in intense heat, juice helps to restore strength and is useful for people suffering from anemia. Regular intake of beets in food has a tonic effect on the body, saturates it with vitamins, improves work digestive system, destroys putrefactive bacteria in the intestines. The calorie content of the vegetable is low (40 kcal per 100 g), and betaine helps break down fats and cleanses the liver. Because of this, beets are part of various diets.

But most importantly, beets are very delicious vegetable, and it is she who gives the wonderful red color to the dish.

1. Rinse the beets thoroughly in water, being sure to use a soft brush or sponge to remove all dirt and earth from the surface. This is necessary because the decoction left over from the vegetable will be used to further preparation beetroot.
2. Cover the beets with water and then add a teaspoon of vinegar. Place the pot on the stove and cook over low heat until fully prepared vegetable (usually cooking takes 30-40 minutes, depending on the size of the root crops).
3. When the vegetable is ready, drain the water and cool the beets by soaking them in cold water for about 30 minutes. Do not pour out the remaining red broth - it will come in handy for the final stage of preparing the soup.

Slicing vegetables

The beetroot recipe, like okroshka, is ideal for hot weather, and much of the merit in this belongs to the vegetable components of the dish. Cucumber contains a large amount of water and minerals(iodine, potassium, magnesium), it refreshes and tones the body. Potatoes, despite their calorie content, are easier to digest than many other carbohydrate foods, and contain fiber, carotene, and organic acids. Radish strengthens the immune system, cleanses the body and contains phytoncides - substances that can destroy pathogenic microbes. And fresh herbs, which are invariably included in the recipe, give any dish a delicious aroma and piquancy.

1. Beetroot cucumbers are cut into small strips or cubes.
2. The potatoes are boiled in their skins, cooled and peeled, and then cut into cubes. You can grate potatoes on a coarse grater - it will also turn out quite tasty.
3. Many do not favor radishes because of the tart, spicy taste that the pink peel gives. You can peel the vegetable before cutting it for soup, but then your dish will not be as colorful. Radishes in beetroot are cut into thin circles; if the root crops are very large, you can cut them into semicircles.
4. Let's go green. Dill and parsley should be divided into two parts; chop one as finely as possible, and leave the second for serving - it can be slightly torn with your hands. Chop green onions and mix with finely chopped greens.

Meat and eggs

You can make the dish more nutritious with the help of meat and chicken egg. Our recipe suggests using beef: the calorie content of a lean piece is low (160–180 kcal), and at the same time, beetroot turns out to be balanced in terms of everything you need nutrients: proteins, fats and carbohydrates. An ingredient such as eggs is not included in every beetroot recipe. Someone prefers to serve them separately, someone refuses to add them at all, but in the traditional version this ingredient is a must.

1. Prepare a piece of beef in advance: cut, cut off the tendons, fat and film. Then cut into small pieces - so it boils faster.
2. Put the prepared meat in a small saucepan, it is desirable that there is not much free space in it. So you cook the meat in a small amount of water, which will make the meat softer and more tender. The meat in the pan needs to be poured already hot water(pre-boiled); the water should completely cover the meat. We put it on the stove, the fire is medium, and close the lid.
3. Beef is boiled for an average of 2 hours. During the cooking process, check the meat with a knife: if it easily enters, the beef is ready. After cooling, cut into small cubes.
4. Cut boiled eggs into cubes. Leave one yolk for the sauce.

Mixing the Ingredients

The recipe completes the main stage of preparation - mixing everything that is included in the beetroot. By the way, it is not necessary to fill the whole mass with water and broth - you can do it in portions in a separate plate. So the dish will better retain its properties in the refrigerator, and the chances that the mixture or broth will deteriorate are much less.

1. Mix all the ingredients (boiled beets, cucumbers, radishes, potatoes and herbs) in a saucepan. Then add eggs and meat.
2. The mixture is poured with beetroot broth and diluted boiled water to full volume. Then add lemon juice to the pan and mix everything thoroughly. If you will knead the soup in batches, it is better to serve lemon juice separately so that everyone adds it to taste.
3. The dish is ready - ready to serve!

Serve on the table

1. First, we prepare the sour cream sauce: rub the yolk from the egg that was laid aside on a grater. Add the resulting paste to the sour cream and mix well. You can also add a little finely chopped dill to the mixture - for piquancy and freshness. That's all - the recipe for making the sauce is quite simple, but in combination with beetroot it turns out very tasty.
2. Pour the beetroot on plates, add sprigs of greens, serve on the table with sour cream sauce and a piece rye bread. fresh taste, a lot of benefits and low calorie(about 70 kcal) - wonderful summer lunch ready!

Preparing a hearty and at the same time light lunch on a hot day, as you can see, is very simple. And the above recipe is a vivid proof of this. Beetroot will appeal to all family members, while you do not need to do anything special: the ingredients can be easily bought on the market, especially summer is the season fresh vegetables. The calorie content of the dish is ideal for hot weather and will suit even the most strictly following their diet people. Enjoy your meal!

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Borscht - very tasty first dish. But, despite all the love for this dish, sometimes you don’t want to eat hot fatty meat borscht. I want something lighter and cooler. In this case, you can always cook cold borscht, which is great alternative ordinary borscht.

How to cook classic cold borscht?

Compound:

• Boiling water - 2.5 l
• Raw peeled beets - 500 g
• Medium carrot - 2 pcs
• Green onions - 100 g
• Cucumbers - 2-3 pieces
• Hard boiled eggs - 4 pcs
• Sugar - 1 tbsp
• Vinegar 6% - 2-3 tablespoons
• Salt, mustard, ground black pepper

Cooking:

1. Carrots and beets cut into thin strips and pour a small amount boiling water so that it slightly covers the mixture of vegetables. We put this mixture on the fire and cook until the vegetables are half cooked.
2. Add sugar and vinegar to the mixture, pour the remaining boiling water and continue to cook, now until fully cooked.
3. Then we make the mixture from the fire, cool to room temperature and put it in the refrigerator to cool.
4. Finely chop the onion, cut the eggs in the same way. Cucumbers cut into thin strips. We mix all this, add salt, add mustard, mix well and let it brew for about 3-4 minutes.
5. Add the rest to the mixture boiled vegetables and a cooled broth, season everything with sour cream and herbs.
6. If at all lean borscht does not suit you, you can add finely chopped meat to the finished one.

How to cook cold borsch on kvass?

Compound:

• Pickled beets - 1 jar
• Boiled sausage - 300 g
• Eggs - 3 pcs
• Cucumbers - 3 pcs
• Water - 1 l
• Kvass - 0.5 l
• Vinegar - 1 tsp
• Greenery

Cooking:

1. Cucumbers cut into small cubes.
2. In the same way we cut boiled eggs and sausage.
3. We spread the beets from the jar, pour all 1 liter of water, add kvass and vinegar.
4. Sprinkle with chopped parsley before serving.
5. Kvass for such borscht can be prepared independently, it will be tastier and healthier.

Cooking:

1. Boil the fish large pieces and leave to cool.
2. We cut the beets into small cubes, pour water, add vinegar and set to boil. When the broth is ready, strain it and refrigerate.
3. Chopped boiled vegetables small pieces also chop the eggs.
4. We finely chop the greens.
5. Put chopped vegetables and fish into the cooled beetroot broth, season with sour cream and sprinkle with herbs.

How to cook Lithuanian cold borscht?

Compound:

• Beets - 3 pcs
• Cucumbers - 2 pcs
• Eggs - 3 pcs
• Green onions - 1 bunch
• Dill - 1 bunch
• Kefir - 0.8 l
• Boiled water - 0.5 l
• Sour cream - 3 tablespoons

Cooking:

1. We clean the beets, boil and leave to cool.
2. We rub the cooled beets on a coarse grater into a large saucepan.
3. Boil the eggs and cut into cubes, then add to the grated beets. Next, cut the cucumbers and green onions, add to the pan, to the rest of the ingredients.
4. Finely chop the dill there, add sour cream, add some salt and mix.
5. To this mixture add kefir and boiled water. Mix and serve.

How to cook cold borscht with sorrel?

Compound:

• Sorrel - 400 g
• Potatoes - 5 pcs
• Boiled eggs - 3 pcs
• A raw egg- 1 PC
• Sour cream - 3 tablespoons
• Milk - 4 tablespoons
• Cucumbers - 2 pcs
• Greens, salt

Cooking:

1. Finely chop the sorrel. We cut the potatoes and boil them, add the sorrel to it in the pan and cook for 10 minutes. Grind a raw egg with a small pinch of salt, add milk, stir and add quite a bit of hot borscht, knead everything and season the entire borscht with this mixture, cool.
2. We're getting ready to ship. To do this, finely chop the greens, add salt and crush it. We cut the boiled eggs into small pieces, cut the cucumbers into small cubes. We mix all the ingredients and season with sour cream.
3. When serving cooled borscht, add 1-2 tbsp. dressings in each plate, fill with cold borscht.

Borscht does not have to be cooked on meat broth and serve hot. You can also cook cold borscht, which will be a great substitute for regular borscht! In the cold season, you will be warmed by a real Ukrainian borsch, and during fasting, the table will diversify lean borscht with prunes and zucchini.

Bon appetit!

What could be better in summer than a delicious cold beetroot soup?

After all, in summer heat heavy and fatty meals are not attracted.

The food is prepared simply and does not require a long and exhausting standing at the hot stove.

A plate of cold borscht with beets will provide full lunch filled with energy and pleasant sensations. The dish is not only tasty, but also beautiful: ruby ​​broth is pleasing to the eye in combination with white sour cream and bright greens.

How to cook cold beet borscht - general principles of cooking

Main compound dishes- beet. It can be both fresh and pickled. Especially tasty is borscht with beets, just plucked from the garden.

In addition to it, there are cucumbers, radishes, eggs, potatoes, a lot of greens in the food. Sausage, ham or boiled meat is often added.

Beets, eggs, meat and potatoes need to be boiled and cut into small pieces. The rest of the ingredients are used raw. They also need to be crushed.

Often the egg is cut in half or into quarters and added directly to the plate.

Vegetables and herbs are combined in a large saucepan and mixed. The liquid part of borscht is provided by beetroot broth, kefir, sour milk, bread kvass.

In the dish, you can put not only salt, but also sugar and pepper.

By adding lemon juice, vinegar, sorrel or a suitable dairy product borscht gets a sour taste.

The dish should be infused in the refrigerator for at least half an hour. Although some recipes do not provide for this procedure.

The dish is topped with sour cream.

Recipe 1. Cold beet soup "Vitamin"

Ingredients:

Two beets;

0.1 kg of sorrel;

Four cucumbers;

two radishes;

Four tablespoons. sour cream;

two cups sour milk;

Two eggs;

Four green onions;

Several sprigs of dill.

Cooking method:

Boil the beets and rub it on a coarse grater.

Boil and peel the eggs.

Peel the cucumbers and cut into thin slices.

Chop the green onion. Cut the radish into strips.

Hold the sorrel for a few seconds in boiling water, dip in cold water so that it does not change color, and chop finely.

Mix beets, cucumbers and radishes with sour cream.

Add sour milk and stir.

We put sorrel, green onions and dill in borscht. Salt a little and mix.

Cut the eggs in half and add them to a plate with cold beet borscht.

Recipe 2. Cold borscht with beets and sausage

Ingredients:

Two beets;

five potatoes;

Two cucumbers;

Four eggs;

Half a bunch of green onions and dill;

Sour cream;

0.300 kg boiled sausages without lard;

One tea l. vinegar;

Cooking method:

We clean the potatoes and cook them whole until tender.

Grind the beets on a grater, pour into a saucepan and pour two liters of water. When it boils, add vinegar, salt and cook until tender.

Boil the eggs until hard. Clean and cut into small pieces.

Chop potatoes and cucumbers.

We cut the sausage into small cubes.

Combine all cold ingredients in one bowl.

We chop the green onion and dill. We send it to the same bowl. We mix everything. It was a salad with no seasonings.

We put the saucepan with the boiled beets in cold water so that it cools faster.

Put a few tablespoons of lettuce in a deep plate. We fill it with beetroot broth. Add sour cream to the cold borscht and eat with pleasure.

Recipe 3. Cold pickled beetroot soup "Dachny"

Ingredients:

One cucumber;

Five radishes;

Five stalks of a green onion;

Half a bunch of dill;

250 gr. ham;

One and a half liters of water;

450 gr. canned pickled beets;

Three tea cups sugar;

Salt and freshly ground pepper - to taste;

Two table l. apple cider vinegar;

One tea l. mustard;

Boiled eggs and sour cream - to taste and right on the plate.

Cooking method:

Cook eggs until cool. Clean and cut in half.

We cut the cucumber into cubes, and the radish into half rings.

Chop green onion and dill.

Cut the ham into medium cubes.

We send the beets along with the marinade to a saucepan. Fill with cool boiled water.

Adding Apple vinegar, mustard, sugar, salt and pepper. Stir and taste.

Put all the previously chopped ingredients in a saucepan and stir again.

Close the bowl with a lid and leave in the refrigerator for at least half an hour.

During lunch, put pieces of eggs and sour cream on a plate.

Recipe 4. Cold borscht with beets in Belarusian

Ingredients:

Two beets;

Four cucumbers;

Two eggs;

Half a liter of kefir and kvass;

Juice of half a lemon;

Green onions and dill.

Cooking method:

Cut the beets into long and thin plates. Boil in water with salt and lemon juice until tender. Leave to cool.

Remove the peel from the cucumbers, remove the seeds with a spoon and cut fine chips.

Boil eggs for eight minutes. When cold, peel and cut into quarters.

We chop green onions.

Put a tablespoon of cucumbers on a plate.

Pour a ladle of beets on top.

Place two pieces of egg on a plate.

On one side we pour three or four tablespoons of kvass, on the other - the same amount of kefir.

We decorate a plate of borscht with dill sprigs and green onion slices.

Recipe 5. Cold beet soup "Refreshing"

Ingredients:

Four small beets;

Three cucumbers;

Four eggs;

One tablespoon sugar and lemon juice;

150 gr. sour cream;

Two l. tea mustards;

A small bunch of onions and dill;

1.5 liters of water.

Cooking method:

We thoroughly clean the beets and cut them into long and thin strips.

Boil water and add salt, sugar, lemon juice and beets.

Cook on low heat for twenty minutes. Be sure to cover the pot with a lid.

Set aside the cooked beets to cool.

Thin straws chop cucumbers.

Chop dill and onion as finely as possible.

Add cucumbers and greens to a saucepan with beets.

Mix and put in the refrigerator for one hour.

Boil eggs, cut into cubes.

Mix sour cream with mustard.

Pour the dish on plates, put eggs and sour cream-mustard mixture there. The amount of the latter depends on the taste of those who will enjoy the refreshing meal.

Recipe 6. Cold beet soup "Grandma's recipe"

Ingredients:

Four beets;

One carrot;

Three potatoes;

Four eggs;

Three cucumbers;

Sour cream;

Half a bunch of green onions and dill.

Brine:

Two liters of water;

Two dessert l. salt;

Three dessert l. sugar;

One dessert l. citric acid.

Cooking method:

Separately, boil eggs and carrots, beets, potatoes.

We chop dill and green onion.

Cut vegetables and eggs into small pieces.

We cut the beets into medium cubes.

Put greens and all vegetables in a large saucepan.

Mix salt and sugar in water citric acid. We insist about ten minutes and pour into a saucepan with chopped ingredients.

Pieces of eggs and sour cream should be added directly to a plate of cold borscht with beets.

Recipe 7. How to cook cold Lithuanian beetroot borscht

Ingredients:

One large beet;

Three eggs;

One liter of kefir;

Four cucumbers;

Three potatoes;

Half a bunch of onions and dill.

Cooking method:

Let's bake the beets in the oven. Run it under cold water and clean it.

Grate the beets.

Boil eggs and potatoes.

Clean the cucumbers and cut into strips.

Gradually add kefir to the bowl with beets. Stir constantly with a spoon.

Add cucumbers and stir again.

Chop onion, dill, and send to a saucepan. Salt to taste.

The dish should stand in the refrigerator for about half an hour.

Cut the eggs in half. We put one piece already in a plate with borscht.

Potatoes are also served separately. It is desirable that it be hot.

Recipe 8. How to cook cold borscht from beets and potatoes baked in the oven

Ingredients:

Three beets;

Four potatoes;

Seven pcs. green onions;

Half a bunch of dill;

One l of kefir;

Four cucumbers;

One liter of water;

Chili pepper on the tip of a knife;

Three tablespoons sour cream;

Two eggs;

One dining room sugar;

Half a lemon.

Cooking method:

We put in cooking package potatoes and beets. Bake in the oven for 35 minutes at 200 degrees.

Boil and peel eggs. We cut them into four parts.

Pour two cups of water into a saucepan.

Cut potatoes into medium pieces and send to a bowl.

Chop the onion, dill and cucumber. We also put them in a bowl.

We rub the beets on a grater. We load it into a bowl.

Pour kefir, put sour cream.

Pepper, salt, add the rest of the water and mix everything.

Squeeze out the juice from the lemon.

Add sugar and check for taste. You can add more if needed.

Borscht should spend the next half hour in the refrigerator.

Add the egg pieces to the bowl.

Recipe 9. American-style cold beet borscht

Ingredients:

Three young beets;

Two potatoes;

Half a lemon;

Three quail eggs;

two cucumbers;

Sour cream.

Cooking method:

We clean the beets, cut into four and cook in salted water. This will take half an hour.

Boil potatoes and eggs at the same time.

Cooked beets need to be cooled, and then chopped with a grater.

We pour it back into the water where it was boiled. Here we squeeze the juice from the lemon.

Peel the cucumbers and cut into pretty cubes.

Chop the potatoes the same way.

Chop the eggs very finely.

We send the chopped ingredients to the borscht and mix.

In a plate with a dish, be sure to put a spoonful of sour cream.

Recipe 10. How to cook cold beetroot soup in Polish

Ingredients:

Half a kilogram of lean beef;

Four beets;

500 gr. fresh cucumbers;

100 gr. lettuce;

Half a lemon;

Half a bunch of dill;

Four potatoes;

One and a half liters of kefir and boiled water;

Salt and pepper.

Cooking method:

Cook meat and vegetables separately. Potatoes should be cooked just before eating.

We clean the beets and cut into strips.

Squeeze the juice from half a lemon onto it in order to preserve the ruby ​​color.

Pour the beets into a saucepan, fill with water, pepper and salt.

We cut the cucumbers into strips.

Greens, lettuce and meat cut into small pieces.

Pour kefir into a saucepan with beets.

Pour cucumbers, meat, lettuce and dill.

We move the saucepan to the refrigerator for a couple of hours.

We eat a dish with boiled hot potatoes.

How to cook cold beet borscht - tricks and helpful tips

It is better to cut the beets into strips, and not into cubes - then it will cook faster.

The longer the borsch is infused, the tastier it is.

Beetroot, boiled in a peel with roots and remnants of the stems, will turn out more juicy.

Do not squeeze the lemon too hard - the juice will become bitter.

In order to make borsch even more beautiful and tastier, you need to use the sweetest and brightest varieties of beets, for example, "Bordeaux".

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 on 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 pieces;

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'm cooking pig tongue with the addition of 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.