When summer is in the yard: how to cook cold borscht

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

In the heat of summer, when the thought of hot soups causes horror, and the stomach clearly asks for something thin, beetroot, botvinia, okroshka become a real culinary salvation. They are made without much labor and time, as a rule, they satisfy hunger and even thirst well and, among other things, are very nutritious, vitamin and very he althy dishes.

Beetroot with egg

We offer the first recipe for how to cook cold borscht. To prepare it, in addition to the usual ingredients - potatoes, cucumbers, green onion feathers - you will need a little apple cider vinegar for acidification and your favorite variety of sausage. True, it is better if it is boiled, but liver, smoked, etc. are also suitable. If only it could be cut into pieces. Now more about how to cook cold borscht. Peel 2 small beets, cut into small strips, put in a saucepan, add water (about 2.5-3 liters). Let her boil. Reduce the heat, s alt, pour in a teaspoon of vinegar and cook the beets until tender. During this time, boil hard-boiled pieces of 6 eggs, the same number of potatoes in their uniforms. Clean, chop finely. Take 4 fresh cucumbers, cut intocubes, pour over eggs and potatoes. Crumble sausage (from 300 g, and more - as you like), a bunch of onions, dill. If there is a jar of canned green peas, it will do. When the beets are cooked, let the broth cool, and then you need to pour all the ingredients into the pan, mix, let it brew for an hour.

Add s alt to taste, pepper if necessary. Here's how to cook cold borscht (beetroot soup). When you pour it into plates, put a spoonful of sour cream or fatty yogurt. Put horseradish on the table. Trust me, it's delicious! Yes, if you like carrots, boil them too, peel, cut and add to the borscht. The same can be said about beans, only they should first be soaked, then boiled, drained, rinsed and poured into a dish.

Chocolate with sorrel

The second proposed recipe for how to cook cold borscht includes sorrel - a very he althy and tasty spring-summer greens. In addition, for its dressing you will need real bread kvass, of course, homemade, or kefir (yogurt). And meat. It should be clarified that borscht, similar to those described in this article, can be both vegetarian and meat - whoever likes what. If in the above recipe you are satisfied with everything except sausage, exclude it altogether or replace it with ham, boiled pork. We can say the same about this recipe.

But back to how to make cold borscht. 450-500 g of lean meat should be boiled in advance, 2medium beets, 3-4 eggs. Beets, by the way, can be baked in the oven or microwave - it will turn out tastier. And the color of the cooking dish will be richer and brighter. A large bunch of sorrel should be washed, boiled in s alted water (just take it a little so that the acid does not come out of the leaves), then grind into a pulp. After that, cooled meat, peeled beets and eggs, a pound of fresh cucumbers (check that they are not bitter!), Finely chop a bunch of green onions and dill, s alt, sprinkle with black pepper. Pour the components with 2 liters of kvass or yogurt, leave to brew for half an hour. Before serving, add a spoonful of sour cream.

Fridge is lean but satisfying

As already mentioned, cooking cold borscht can be without meat. An example of this is the recipe for the so-called "daily" first course. For him, you need: all the same beets - 1 head, 2 medium carrots, 4-5 medium tomatoes, 1 onion, half a cabbage head, only fresh, 4-5 potatoes, 3-4 sweet bell peppers, a few cloves of garlic, bay leaf, allspice and other spices, as well as parsley roots, celery. Vegetable oil for frying and herbs for taste. The instruction is as follows: scald the tomatoes, remove the skin, chop finely. Put the potatoes to cook separately in their uniforms. Just shred the cabbage. Peel the remaining vegetables, cut into small strips, mix with tomato (tomatoes) and send to the pan. Add oil, s alt, add spices and simmer under the lid until the liquid evaporates. Then pourwater (half a liter or gr. 600-650), let it boil for about 15 minutes. Then add cabbage and cook until done. During this time, the potatoes will already ripen. It is peeled, cut into cubes and thrown into borscht when the cabbage is cooked. Crushed garlic is placed in the dish removed from the fire, hot pepper is added. The dish is served cold with sour cream. It is better to eat it on the second day - the taste is wonderful. That's why it's called "daily"!