Cold borscht

Cold borscht is a sought-after and popular dish for the summer table, which is simply prepared, like okroshka, and its basis is beets with beet broth. Traditionally, cold borscht is complemented with an egg, fresh cucumber and herbs, and the rest of the ingredients depending on the chosen recipe.

Classic cold beet borscht

The main ingredient of classic cold borscht always remains beets, because without them you get just okroshka. Its liquid base is acidified beetroot broth, without which you will get something between a vinaigrette and an Olivier salad. According to the classics, cold borscht is complemented with boiled potatoes with eggs and fresh vegetables (cucumber, onion, radish and herbs).

1. 
   Classic cold borscht is very easy to prepare.Rinse the beets thoroughly with a brush, wrap each root vegetable separately in foil and bake in the oven at 200 degrees for 30 minutes.
2. 
   At the same time, boil the washed potatoes in their jackets. Boil chicken eggs hard. Cool the boiled ingredients quickly in cold water.
3. 
   Then peel the potatoes and cut into small cubes.
4. 
   Wash the cucumbers and radishes well. Then cut them together with the egg into small cubes.
5. 
   Peel the baked beets, chop on a coarse grater, transfer to a borscht pan and mix with lemon juice.
6. 
   Pour two liters of boiled and cooled water over the beets. Salt the borscht to your taste. Then put all the chopped vegetables, chopped herbs, sour cream into the pan and mix everything well. Classic beet borscht is ready and can be served for lunch. Bon appetit!

Cold Lithuanian borscht with kefir

The Lithuanian version of cold borscht has a pleasant taste and low calorie content, which is ideal not only for the summer menu, but also for proper nutrition. The main ingredients of this borscht, like any cold soup, are boiled beets, fresh cucumber, egg and herbs. Season Lithuanian borscht with full-fat kefir mixed with water and sour cream. The volume of ingredients in this recipe is designed for a 3-liter saucepan.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Boiled beets – 500 gr.
• Cucumber without peel – 3 pcs.
• Egg – 5 pcs.
• Greens (dill, parsley, green onions) - to taste.
• Kefir 3.2% – 1.6 l.
• Cold water – 500 ml.
• Sour cream – 3 tbsp.

Cooking process:

Step 1.Rinse the greens for cold borscht (dill, green onions and parsley) well under running water, chop finely and in a separate bowl, grind with salt until the juice appears, so that its aroma is revealed. Then transfer this cutting into a saucepan for borscht.

Step 2. Peel the pre-boiled beets, chop on a coarse grater and add to the greens.

Step 3. Grind the washed and peeled fresh cucumbers, like beets, on a coarse grater and place in a saucepan with the rest of the ingredients.

Step 4. Divide the hard-boiled eggs into whites and yolks. Grind the whites, like the beets, on a coarse grater and add to the pan.

Step 5. In a separate bowl, grind the yolks well with sour cream with a spatula and transfer the resulting mass to the rest of the ingredients.

Step 6. Then pour the amount of full-fat kefir and cooled boiled water specified in the recipe into the pan.

Step 7. Mix the cold Lithuanian borscht well, taste it and serve for lunch with boiled hot potatoes. Bon appetit!

Cold borscht made from pickled beets

Every housewife has a jar of pickled beets, which can be used not only for a spicy snack, but also to easily and quickly prepare cold borscht. Typically, such beets are preserved with vinegar, which preserves the bright color of the borscht and adds richness to the taste. The liquid base of borscht is beetroot marinade and boiled water, and the main ingredients are boiled potatoes, eggs, fresh cucumbers and radishes.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Pickled beets – 300 gr. (1 jar).
• Potatoes – 4 pcs.
• Cucumber – 2 pcs.
• Egg – 4 pcs.
• Radishes – 4 pcs.
• Green onions - to taste.
• Dill - to taste.
• Sour cream - to taste.

Cooking process:

Step 1. For borscht, wash the potatoes in their skins in advance, cool and peel them. Then the potatoes are cut into small cubes.

Step 2. Fresh cucumbers are washed under running water and cut into thin slices.

Step 3. Pre-boiled hard-boiled chicken eggs are peeled and carefully cut into quarters with a sharp knife so that the texture of the white and yolk is preserved, which will be more beautiful.

Step 4. Rinse the radishes and green onions with dill. Radishes are cut into small pieces of arbitrary shape, and greens are finely chopped. All the cuttings, except the eggs, are transferred to a pan for cold borscht.

Step 5. Then pickled beets are transferred from a jar to it and the beet marinade is poured over. If the marinade is not enough, chilled boiled water is poured into the borscht. Borscht is salted to taste, mixed and poured into plates. Quarters of boiled eggs, sour cream are placed on each plate and the dish is served for lunch. Bon appetit!

How to cook cold beetroot borscht with sausage?

In the summer, cold soups in various interpretations are quite popular on our tables, and they are loved for their freshness, rich flavor palette and ease of preparation. For men, food without meat is not real food, so let’s complement the cold beetroot borscht with boiled sausage. The process of preparing such borscht is no different from kholodnik or beetroot soup, but it is believed that the ingredients should be cut into strips, although this does not affect the taste of the dish. We prepare borscht from young beets, which cooks faster.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Beets – 260 gr.
• “Doctorskaya” sausage – 200 gr.
• Potatoes – 400 gr.
• Cucumber – 100 gr.
• Boiled eggs – 2 pcs.
• Green onions – 2 bunches.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. First of all, you need to prepare all the ingredients for the borscht according to the recipe and the number of servings you need. Wash the beets and potatoes and peel them. Potatoes can be left in their skins if desired.

Step 2. Pour hot water over the beets and boil until soft for 20 minutes. Then transfer the root vegetable to a plate, and leave the beet broth for the liquid base of the borscht.

Step 3. In another saucepan, simultaneously boil the potatoes until tender and cool them.

Step 4. Cut the washed cucumber into thin strips.

Step 5. Wash the green onion feathers along with the white bases and finely chop.

Step 6. Cut a piece of doctor's sausage into strips.

Step 7. Either cut the boiled and cooled beets into strips or chop on a coarse grater.

Step 8. Cut the boiled potatoes into thin cubes.

Step 9. Peel the boiled eggs and cut into small cubes. Divide all the ingredients into two serving plates. Sprinkle with salt and black pepper and pour in beetroot broth.

Step 10. Sprinkle the borscht with finely chopped dill.

Step 11. Then mix the borscht well and take a sample.

Step 12. Serve prepared cold beet borscht with sausage for lunch. Bon appetit!

A simple recipe for cold beetroot borscht with water

Cooking cold beet borscht in water is slightly different from borscht made from boiled or pickled beets. For this, chopped beets are boiled or stewed until tender in acidified water. Carrots are added to the beets. Then the beet broth is cooled for 4 hours.Sliced ​​vegetables (fresh cucumbers with onions) and eggs are added to the borscht before serving. This borscht is distinguished by its bright beautiful color, low calorie content and rich taste.

Cooking time: 1 hour 30 minutes.

Cooking time: 20 minutes.

Servings: 2.

Ingredients:

• Peeled beets – 150 gr.
• Peeled carrots – 50 gr.
• Cucumber (radish) – 100 gr.
• Boiled egg – 2 pcs.
• Green onions – 50 gr.
• Water – 1 l.
• Vinegar 3% – 15 ml.
• Sugar – 10 gr.
• Salt - to taste.

Cooking process:

Step 1. Cut the peeled beets into thin strips, place them in a saucepan or saucepan, add a small amount of water so that it does not cover the beets completely, add vinegar and simmer over low heat under the lid for 1 hour 15 minutes.

Step 2. Cut the carrots into the same strips and simmer in a separate bowl for 7 minutes in a small amount of water.

Step 3. Boil the rest of the water in the borscht pan, transfer the stewed beets with carrots and beet broth into it. Add salt to the borscht, add sugar, stir and bring to a boil. Then cool the borscht for 4 hours by placing the pan first in cold water and then in the refrigerator.

Step 4. During this time, the borscht will infuse well and acquire a rich, beautiful color. In this state, borscht can be stored in the refrigerator for several days.

Step 5. Before serving, cut the cucumber (radish) into thin strips, finely chop the green onions and cut the boiled eggs into halves.

Step 6. Place chopped vegetables into plates and pour chilled borscht over them. Then season the cold borscht with water with sour cream, put half the eggs in plates and serve the dish for dinner with black bread spread with mustard. Bon appetit!

Kholodnik in Belarusian - a classic recipe

Kholodnik in Belarusian style, also known as Belarusian okroshka, or beetroot soup, is prepared on the basis of boiled beets, and its liquid base is either water or fermented milk products. The Belarusian peculiarity of this wonderful cold soup is to serve it with boiled potatoes. In this version we prepare soup in mineral water with sour cream. We choose young beets, and the remaining ingredients (cucumber, egg and herbs) remain, as in other cold borscht.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Boiled beets – 2 pcs.
• Egg – 5 pcs.
• Cucumber – 4 pcs.
• Full-fat sour cream – 350 gr.
• Green onions – 1 bunch.
• Dill – 1 bunch.
• Mineral water without gas – 1 l.
• Lemon juice – 2 tsp.
• Salt – 1 tsp.
• Ground black pepper – 1 chip.

For garnish:

• Young potatoes – 1 kg.
• Dill – 1 bunch.
• Butter – 50 gr.
• Salt – 1 tsp.

Cooking process:

Step 1. Young beets are boiled in advance until ready. Then it is cooled, peeled, crushed on a coarse grater and mixed with lemon juice.

Step 2. The eggs are hard-boiled, cooled in ice water, shelled and chopped into small pieces with a knife.

Step 3. Green onions and dill are washed, dried with a napkin and finely chopped.

Step 4. The cucumber is cut into small cubes. All the cuts are transferred to a cold container, sprinkled with salt and a pinch of black pepper and mixed well.

Step 5. In a separate bowl, mix sour cream with cold mineral water well and pour this mixture over the chopped ingredients. The refrigerator is mixed again, tasted and placed in the refrigerator for half an hour.

Step 6.Young potatoes are boiled until tender and seasoned with butter and finely chopped dill. Belarusian-style Kholodnik is poured into plates and served for lunch with a potato side dish. Bon appetit!

How to cook cold borscht with vinegar?

An excellent option for the summer table is cold borscht based on boiled beets, cucumber with herbs and eggs. This soup is not only refreshing, but also has a certain satiety, which allows you to calmly survive until dinner without various snacks. The bright color of cold borscht and rich taste are ensured by the addition of acid in any form, and most often vinegar is used. In this version of borscht, we add apple cider vinegar as it is milder and without a vinegary aftertaste. Cook borscht in plain water.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 6.

Ingredients:

• Medium beets – 3 pcs.
• Egg – 2 pcs.
• Drinking water – 2.5 l.
• Apple cider vinegar – 1 tbsp.
• Medium potatoes – 5 pcs.
• Medium cucumbers – 2 pcs.
• Green onions – 60 gr.
• Dill – 60 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Sour cream - to taste.

Cooking process:

Step 1. Hard-boil the eggs for cold borscht for 10–12 minutes and then cool in very cold water.

Step 2. Wash the beet roots thoroughly with a brush. Peel one beet, cut into quarters and boil until soft in 2 liters of water with the addition of apple cider vinegar. Cook the beets over low heat, covered with a lid, for 40 minutes.

Step 3. Cool the cooked beets on a plate and cut into thin strips. Strain the beet broth through a sieve, pour into the same pan, add the sliced ​​beets to it and put in the refrigerator for at least 1 hour.

Step 4.While cooking the beets, wrap 2 root vegetables in foil and bake in the oven at 180 degrees for 40 minutes. Cool the baked beets, peel them, cut them into thin strips and transfer them to beet broth.

Step 5. Peel the potatoes, cut into cubes and boil for 15 minutes in 0.5 liters of water with added salt.

Step 6. Transfer the boiled potatoes along with the broth to another bowl and cool in the refrigerator.

Step 7. Before forming the borscht, finely chop the washed greens, fresh cucumbers and boiled eggs.

Step 8. Combine beetroot and potato broths along with vegetables. Add chopped vegetables and eggs to this mixture. Season the borscht with salt and pepper, mix gently and refrigerate for another 1 hour.

Step 9. Pour the chilled borscht with vinegar into plates, season with sour cream, decorate with dill sprigs and serve for lunch. Bon appetit!

Classic cold beet soup made from boiled beets

In Russian cuisine, cold beetroot soup occupies an important place, and there are many classic versions of its preparation. Essentially, this is one dish based on boiled beets, and in different versions of the classic, only the composition of the ingredients with a different liquid base changes. In this classic version, we prepare beetroot soup with kefir, which gives the dish a thick texture, richness and sourness.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Beets – 2 pcs.
• Egg – 2 pcs.
• Kefir – 500 ml.
• Cucumber – 2 pcs.
• Dill – 1 bunch.
• Salt - to taste.

Cooking process:

Step 1. Immediately prepare the ingredients for beetroot soup according to the recipe and the number of servings you need.

Step 2. Boil the beets in advance for 2 hours or bake in the oven, wrapping them in foil.Hard boil chicken eggs.

Step 3. Before forming the refrigerator, start cutting vegetables. Cut the washed cucumbers into cubes and place them in a cold pan.

Step 4. Peel the cooled beets, chop them on a medium grater and add them to the cucumber slices.

Step 5. Peel the eggs and cut into cubes. Leave two quarters for decoration.

Step 6. Finely chop the washed and dried dill, add it to the rest of the ingredients. Sprinkle everything with salt to your taste and mix the slices a little.

Step 7. Keep the kefir in the freezer for 10 minutes until it becomes very cold, and pour it over the chopped vegetables in the pan. Stir the refrigerator again, take a sample and adjust to taste, adding salt or kefir for the desired texture. For acidity, you can add a little lemon juice.

Step 8. Keep the classic kholodnik based on boiled beets in the refrigerator for an additional 20–30 minutes, pour into plates, decorate with pieces of egg and herbs, and serve the dish for lunch. Bon appetit!

Cold borscht with sprat in tomato

The recipe for borscht with sprat in tomato, both hot and cold, has been known since distant Soviet times, when sprat was cheap and very tasty. Borscht is prepared from vegetables and fried as a classic dish, and is a variant of Lenten cuisine. Sprat is added at the end of cooking, and it gives the borscht a rich, bright taste. The borscht is cooled in any way or left in the refrigerator overnight and then served for dinner.

Cooking time: 1 hour 10 minutes.

Cooking time: 35 minutes.

Servings: 4.

Ingredients:

• Potatoes – 5 pcs.
• Beets – 1 pc.
• Large onion – 1 pc.
• Carrots – 2 pcs.
• White cabbage – 400 gr.
• Sprat in tomato – 1 can.
• Vegetable oil - for frying.
• Dill - for decoration
• Salt - to taste.

Cooking process:

Step 1. Pour clean water (for 4 servings) into the pan for preparing borscht and bring to a boil. Peel a large onion, rinse and place in boiling water.

Step 2. Peel the washed beets with a vegetable peeler and chop the root vegetable on a grater or cut into small cubes.

Step 3. In the same way as the beets, chop the peeled carrots. Fry this vegetable slices in heated vegetable oil and transfer the frying to a saucepan.

Step 4. Cut a piece of white cabbage into thin strips and immediately transfer to the pan.

Step 5. Then cut the peeled potatoes into cubes and add to the borscht. Cook the borscht over low heat and cover until the vegetables are fully cooked.

Step 6. Towards the end of cooking, put a can of sprat in the tomato into the borscht, add salt to your taste and after a couple of minutes turn off the heat. Cool the borscht at room temperature and then refrigerate overnight or cool in a large bowl of cold water.

Step 7. Pour the prepared cold borscht with sprat in tomato into portioned cups, decorate with finely chopped dill and serve for lunch. Bon appetit!

Delicious cold borscht with meat

Cold borscht with the addition of meat is a satisfying dish, which is important for men, nutritious and well preserves the body’s water-salt balance in hot weather. Any meat is suitable for this borscht, as long as it is lean. Borscht is prepared in meat broth, and the vegetable ingredients are the same as for any cold borscht. It is advisable to boil the ingredients for borscht (beets, potatoes, eggs and meat) in advance.

Cooking time: 1 hour.

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Lean pork – 300 gr.
• Boiled potatoes – 2 pcs.
• Beets – 2 pcs.
• Fresh cucumber – 4 pcs.
• Pickled cucumber – 1 pc.
• Egg – 3 pcs.
• Salt - to taste.
• Sugar – 1 tbsp.
• Lemon juice – 2 tbsp.
• Sour cream – for dressing.

Cooking process:

Step 1. For borscht, thoroughly wash the beets in advance, without removing the ends, and cook or bake in the oven until fully cooked.

Step 2. Rinse the pork, boil until tender, remove from the broth and cool. Cool the broth and remove any remaining fat from the surface with a napkin.

Step 3. Before forming the borscht, peel the boiled potatoes in their jackets and chop them on a coarse grater.

Step 4. Grind the salted or lightly salted cucumber in the same way.

Step 5. Wash fresh cucumbers, remove ends and cut into strips or grate on a coarse grater.

Step 6. Cut the boiled and cooled pork across the grain into small pieces.

Step 7. Transfer all the crushed ingredients into the cooled and fat-free broth. Then add salt to the borscht to your taste, add sugar, pour lemon juice and mix everything well. Take a sample and adjust if necessary.

Step 8. Season the cold borscht with meat with sour cream, pour into plates, decorate with half a boiled egg and herbs and serve for dinner. Bon appetit!