Kholodnik is a wonderful dish that is especially refreshing during the hot season. We offer you a classic version of cooking, with water, with kefir, with pickled beets and with boiled beets and sausage.
Classic cold beet borscht with sausage
To prepare, we need beets, potatoes, carrots, onions, cucumbers, dill, eggs, sausage and water. All vegetables except beets are cut into cubes and mixed with each other. Next, beetroot broth is prepared. To serve, place the vegetables on a plate and add beet water.
- Beet 1 (things)
- Potato 2 (things)
- Carrot 2 (things)
- Bulb onions 1 (things)
- Cucumber 2 (things)
- Dill 1 bunch
- Chicken egg 3 (things)
- Boiled sausage 250 (grams)
- Boiled water 2 (liters)
- Lemon ⅕ (things)
- Salt taste
- Sour cream taste
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How to cook cold borscht (kholodnik) from beets with sausage according to the classic recipe? First, cook the potatoes and carrots. Cut the cooked vegetables into cubes and place them in a convenient container. We also clean, cut the onions and add them to the vegetables. -
Next, cut the boiled sausage into cubes. You can use ham.The main thing is to choose a quality product, since the taste of the finished dish will directly depend on it. -
We also cut fresh cucumbers into cubes. If their skin is too hard, cut it off. -
Boil hard-boiled eggs. Let them cool completely and cut them into cubes like all the other ingredients. -
Wash fresh dill thoroughly under cool water and let dry on a paper towel. Finely chop the greens. -
Now put all the ingredients into a deep container and mix everything carefully. -
Next, prepare the beets. Wash it well, clean it and grate it. -
Transfer it to a saucepan with a thick bottom. Pour in lemon juice and place the pan on the burner and cook for about 15 minutes over low heat. You can also do this in a slow cooker using the “simmering” or “stewing” program. -
Boil water and pour beets into it. Add salt to taste and close the lid tightly. Let the broth brew. -
Store chopped vegetables and beet broth separately. If desired, you can warm it up a little. -
To serve, place the vegetable mixture on the bottom of the plate and pour in the beetroot broth. Add sour cream or mayonnaise and serve. Bon appetit!
How to cook cold beetroot borscht with sausage in water?
In this recipe, all vegetables are cut into cubes, and the beets are grated, filled with water and cooked until tender. Then everything is mixed together and the soup is ready.
Cooking time: 1 hour.
Cooking time: 40 min.
Servings – 8.
Ingredients:
- Beetroot – 5 pcs.
- Apple cider vinegar 4% – 5 tbsp.
- Fresh cucumbers – 5 pcs.
- Boiled sausage – 500 gr.
- Eggs – 5 pcs.
- Potatoes – 4 pcs.
- Green onions – 1 bunch.
- Fresh dill – 1 bunch.
- Salt - to taste.
- Sour cream - to taste.
- Drinking water – 3 l.
Cooking process:
1.First, cook the eggs and potatoes in their jackets until fully cooked. Let it cool completely. Wash the beets thoroughly under running water and clean them.
2. Grate the beets on a coarse grater and transfer them to a 4-liter saucepan. Fill it with water so that it is completely covered. Place on the fire and bring to a boil. Then turn on low heat and cook for 15-20 minutes until fully cooked. Next, add water and let cool.
3. Wash, peel and cut fresh cucumbers into small cubes.
4. Cut the boiled sausage in the same way. You can use ham instead.
5. Peel the boiled potatoes and cut into cubes. The main thing is to do this when it has completely cooled, otherwise it will stick together.
6. Boil the eggs hard, let cool completely, peel and cut into small cubes. You can use an egg slicer.
7. Wash the green onions and chop the white part.
8. Place it in a mortar and add a little salt. We grind everything well.
9. Take a deep container and place all the ingredients there along with green onions mashed with salt. We also finely chop the dill and add it to the vegetables.
10. Mix everything carefully.
11. Our borscht is almost ready. To serve, first put a mixture of vegetables in a plate and fill it all with liquid with beets. Add sour cream to taste and mix. Can be served. Bon appetit!
Cold beet borscht with kefir sausage
This soup is perfect during the hot season. It is to some extent similar to okroshka, but because of the beets it takes on a completely different taste. Together with fresh vegetables and sour cream, it will become refreshing and very tasty.
Cooking time: 1 hour.
Cooking time: 30 min.
Servings – 6.
Ingredients:
- Beets – 3-4 pcs.
- Fresh cucumbers – 3 pcs.
- Eggs – 4 pcs.
- Fresh dill – 1 bunch.
- Green onions – 1 bunch.
- Kefir – 1 l.
- Sour cream – 4 tbsp.
- Salt - to taste.
- Drinking water – 200 ml.
Cooking process:
1. We begin preparing borscht by preparing the beets. Wash it thoroughly under running water and send it to cook until fully cooked. Let's check this with a fork. The finished vegetable should be completely soft. Transfer from the pan to a plate and let cool completely.
2. Now hard boil the eggs, let them cool and cut them into small cubes. We cut fresh cucumbers in the same way. Wash the dill under cool water and chop finely with a knife.
3. Peel the cooled beets and grate them on a coarse grater.
4. Now put the chopped cucumbers, eggs and dill into a deep saucepan. Add salt to taste and 4 tablespoons of sour cream. Mix everything thoroughly.
5. Then pour the ingredients with kefir and add cold water. Its amount depends on the fat content of kefir and the desired thickness of the finished borscht.
6. Next, add the grated beets and mix everything again.
7. Place the borscht in the refrigerator for about half an hour. During this time it should brew and cool.
8. Now pour the finished dish into plates and serve with boiled potatoes. Bon appetit!
Delicious cold borscht made from pickled beets with sausage
Thanks to these beets, this soup turns out very rich and tasty. It also contains potatoes, eggs, cucumbers, sausage, herbs and sour cream. All ingredients are chopped and seasoned with beets.
Cooking time: 50 min.
Cooking time: 40 min.
Servings – 3.
Ingredients:
- Pickled beets – 200 gr.
- Potatoes – 5 pcs.
- Eggs – 5 pcs.
- Fresh cucumbers – 2 pcs.
- Boiled sausage – 400 gr.
- Salt - to taste.
- Water – 500 ml.
- Sour cream - to taste.
- Fresh dill - to taste.
- Fresh parsley - to taste.
- Green onions - to taste.
Cooking process:
1. Wash the potatoes thoroughly under running water and place them in a saucepan. Fill with water and put on fire. Bring to a boil and continue cooking over medium heat for about 40 minutes. Let the finished potatoes cool completely, then remove the skin and cut into small cubes.
2. While the potatoes are boiling, you can boil the eggs. Add a little salt to the water and cook for 12-15 minutes. Dip the finished eggs into cold water and remove the shell.
3. Next, they can be cut into cubes using a knife, grated or mashed with a fork.
4. Peel the cucumbers if they have thick skins and cut them into cubes.
5. Also finely chop the boiled sausage.
6. Take the pickled beets out of the jar and cut into strips or grate on a coarse grater. If it was pickled chopped, then you don’t need to do anything.
7. Wash fresh dill, parsley and green onions well under cool water and chop finely.
8. Place all the chopped ingredients into a deep container.
9. Mix everything thoroughly. It should look like a salad.
10. Now take a plate and put the mixed ingredients on its bottom. If desired, add a small amount of cold boiled water and beets along with the marinade. Salt to taste and mix.
11. Also add sour cream or mayonnaise to taste and mix again. Our cold borscht is ready. We can serve it to the table. Bon appetit!
Step-by-step recipe for cold borscht made from boiled beets and sausage
To prepare, we need beets, sausage, egg, potatoes, cucumbers, water, vinegar, herbs, salt and sour cream for serving. The finished cold meat is very tasty and refreshing.
Cooking time: 1 hour.
Cooking time: 35 min.
Servings – 6.
Ingredients:
- Beets – 2 pcs.
- Boiled sausage – 300 gr.
- Eggs – 4 pcs.
- Potatoes – 5 pcs.
- Fresh cucumbers – 2 pcs.
- Drinking water – 2 l.
- Table vinegar 9% – 1 tbsp.
- Green onion – 50 gr.
- Fresh dill – 50 gr.
- Salt - to taste.
- Sour cream - to taste.
Cooking process:
1. Wash the beets thoroughly under cold water, peel and grate on a coarse grater. Place it in a deep saucepan and add water. Put it on the fire and let it boil. Add a tablespoon of vinegar so that it remains the same red color. Let it boil again, reduce the heat and cook until fully cooked, about 15 minutes. Remove from heat and let cool completely.
2. Cook the potatoes in their jackets until fully cooked. When it has cooled completely, remove the peel and cut it into small pieces.
3. We also boil hard-boiled eggs, dip them in cold water and finely chop them using a knife or egg slicer.
4. Cut the boiled sausage into medium-sized cubes.
5. Wash fresh cucumbers and cut into small cubes. If their peel is too thick, then cut it off too.
6. Wash fresh dill and green onions under cool water, let dry on a paper towel and chop finely.
7. Place all the chopped ingredients into a separate container and mix everything thoroughly. Add salt to taste.
8. To serve, take a soup plate, put the mixture of ingredients there, pour the beet broth over everything along with the beets and mix. Add sour cream or mayonnaise and serve. Bon appetit!
