Preparing for a hot summer now: the best cold beetroot recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In the summer heat, you almost don’t want to eat anything, and good nutrition is necessary for the body even at this time. Most citizens are saved by the well-known okroshka, which not only satisfies hunger and saturates with nutrients, but also refreshes well. Of course, such a dish is not the only and far from the first among cold soups with which you can diversify your summer menu. For those who are not yet familiar with cold beetroot, the recipe is offered below.

Where does it come from

Beetroot originated in Eastern Europe and was called cold there. Already on the territory of our country, the dish has undergone some changes in the recipe and began to be called, thanks to the main ingredient, the name familiar to us. It is interesting that for many it will not be possible to find a classic recipe for cold beetroot in the collections of recipes, since it is called cold borscht there. It is beetroot soup that is understood as a soup based on kvass, although it can be cooked on beetroot broth and kefir, and even on a mixture of liquid components.

Today there is even a recipe for preparing a hot analogue of the dish. ATaccording to it, the base is tomato puree and fried onions.

Dish ingredients

The recipe for cold beetroot, regardless of its variation, includes:

• boiled beets;
• vinegar (lemon juice);
• boiled eggs;
• fresh cucumbers or radishes;
• parsley and onion;
• s alt, sugar.

For a variation often called cold borscht, add carrots to the list. You can also make beetroot meat by adding boiled chopped meat, ham or sausage to it, or fish beetroot by adding boiled fish or crayfish (only in this version cucumbers are not used). If desired, the dish is also supplemented with potatoes.

Beetroot decoction and kefir are most often used as dressings, but the classic cold beetroot recipe (with a photo, step-by-step instructions are presented below) from the collection of recipes suggests kvass as a liquid base. At home, many advise mixing the decoction with curdled milk, kvass or kefir.

Cooking a dish

1. First of all, you need to wash and peel the beets, then grate them raw.



2. Next, the root crop should be stewed or immediately poured with water and boiled for 30 minutes, always with vinegar or lemon juice. For 400 grams of beetroot, 1.8 liters of water will be required, and vinegar - a tablespoon. When using lemon juice, it should be squeezed from a 180-gram fruit.
3. Further, if there is a carrot in the recipe, it also needs to be grated and stewed,adding s alt and a little sugar.
4. Potatoes must be boiled in their skins until tender.
5. Hard boil eggs.



6. Cool potatoes and eggs, peel and finely dice or grate.
7. Cucumbers or radishes also grate.



8. Meat or ham cut into thin sticks.
9. Chop the greens finely and grind with s alt so that it gives off its aroma and taste better.
10. In conclusion, the cold beetroot recipe provides only for the combination of ingredients in one bowl along with a liquid base. If desired, kefir, kvass and so on are also added here.

Before serving, the dish is sprinkled with herbs and garnished with half a boiled egg. If the dish is prepared without kefir, then also with sour cream.

Product set options

With potatoes cold beetroot recipe includes:

• cucumbers or radishes - 200 g;
• beets - 3 pcs;
• greens - 40 g;
• 2 medium potatoes;
• carrot - 1 piece;
• juice of one lemon;
• sugar - 30g;
• eggs - 80g;
• table vinegar - 2 tablespoons;
• onion - 1 pc. (optional).

Recipe for a classic dish, often also called cold borscht:

• fresh cucumbers -125 g;
• carrot - 50 g;
• beets - 200 g;
• fresh herbs - 60 g;
• eggs - 80r;
• sugar - 10 g;
• vinegar 9% - tablespoon;
• water - 800 ml.

The next beetroot can also be called borscht, but already meat:

• boiled meat, ham or sausage - 330 g;
• chicken eggs - 80 g;
• vinegar 9% - tablespoon;
• fresh cucumbers or radishes -125 g;
• fresh herbs - 60 g;
• sugar - 10 g;
• beets - 200 g;
• water - 800 ml.

If you wish, you can make a dish with fish:

• boiled fish, crayfish or crab meat 210-130 g depending on the variety;
• sugar - 10 g;
• fresh cucumbers - 125g;
• fresh herbs - 60 g;
• eggs - 80g;
• beets - 200 g;
• table vinegar - tablespoon;
• water - 800 ml.

Classic beetroot on kvass includes the following set of products:

• carrot - 50 g;
• eggs - 80g;
• beets - 200 g;
• fresh cucumbers 125 g;
• vinegar 9% - tablespoon;
• sugar - a tablespoon without a slide;
• green onion - 60g;
• bread kvass - 700 ml.

Cooking technology, regardless of the recipe chosen, will be the same - the one described above. If young beets are used, then they go into the dish along with the tops, only the leaves for this are processed separately from the root crop.

Benefits of the dish

The recipe for cold beetroot with a photo is presented above, but each housewife can diversify it in her own waytaste, a set of available products and desire. In any case, the main ingredient of the dish is able to cleanse the body of toxins, stimulates digestion and helps the heart, liver and other organs. The mandatory use of eggs in the recipe allows you to enrich the body with protein and essential amino acids. Cucumbers enrich the body with iodine and make it easier for animal proteins to digest. Also, the benefits of beetroot are enhanced with the addition of new products from each housewife.