Hi all! Well, summer has come, the weather pleases with its warm days. I want to add something cool to my diet. For example, cold borscht will look decent on our dining table. Tasty, satisfying and quenches your thirst.
But you don’t want to eat the same soup every day either. You can, of course, alternate with okroshka. You can also make your favorite beetroot soup using different recipes. Today I want to offer you more interesting options for preparing this cool summer dish.
So don't be surprised by anything today. Naturally, the main ingredient is, as you understand, beets. And then people’s imagination began to run wild. But let's look at everything in order.
But before we continue, a small digression. I want to please those who are waiting for the release ( “How to Start a Home Business on a Blog with MILLIONS of Readers a Year”) . HOORAY! The book is ready! Its release is planned for June 14, International Blogger Day. FOR FREE! Limited edition! Follow the announcements!
Well, now let's return to our topic. If you add potatoes to the refrigerator, remember that they must be boiled in advance. You can do this in the uniform, or you can do it without the peel. Some boil it already peeled and cut into cubes or slices. For our dish this is not important.
It is also better to boil beets and eggs and cool before starting cooking. In general, it is desirable that all ingredients are at approximately the same temperature.
Well, let's start studying the best and, mind you, classic recipes. Yes, every housewife makes this summer dish in her own way. And for her, this method is the most real and the only correct one.
I like this recipe because it takes almost no time to prepare. Just quickly chop and mix everything. I usually make sure that it is cut into small strips in the jar. Otherwise, sometimes you buy it, and it’s as if there are long noodles lying there.
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 finely chop. Chop all the greens.
2. Mix all products in a deep bowl. Pour the beets and brine out of the jar there. Add salt, pepper, sugar and vinegar. Dilute with cold water.
3. And mix everything. Then leave for 5 minutes to infuse. Then taste it. If salt, pepper and sugar seem too little, add as much as needed. The soup is ready, divide into portioned bowls, add sour cream and enjoy this delicious summer dish.
The most delicious summer soup made with kefir and mineral water
The other day I prepared cold borscht according to exactly this recipe. And I’ll tell you that I really liked this combination. The soup turned out to be a beautiful, bright, rich color. And the taste is simply delicious. My three-liter saucepan was finished in one sitting.
Let's prepare the ingredients:
- Boiled beets - 3 pcs.
- Fresh cucumbers – 300 gr
- Boiled eggs - 4 pcs
- Dill, green onions - a large bunch
- Kefir - 1 l
- Sparkling water - 1 l
- Lemon juice – 40 ml
- Mustard - 2 tablespoons
- Sugar - 1-2 tablespoons
- Salt and black pepper - to taste
Cooking method:
1. Grate boiled beets and cucumbers into a deep dish on a coarse grater. Peel the eggs and also grate them into the vegetables.
2. Then finely chop the green onions and dill. Add them to the rest of the ingredients in the pan. Have you noticed how fresh herbs smell when you cut them? The aroma is simply amazing.
3. Now pour kefir over everything and stir. Then add sparkling water. See for yourself how much water you actually need, since everyone has their own preferences in terms of thickness.
Before doing this, cool the kefir and water in the refrigerator.
4. It remains to add salt, sugar, pepper, lemon juice and mustard. Stir everything properly.
5. After we have added everything, stirred it, tasted it and decided that the soup is ready, we need to put it in the refrigerator for one hour. This is necessary so that our beetroot soup infuses and becomes even tastier. In an hour, you can call everyone to the table and treat them to this wonderful, tasty, refreshing summer dish.
Classic recipe for cold borscht made from boiled beets
Let's look at one of the most common options for preparing this soup. Boil potatoes, beets and eggs in advance. After this, you can begin to form the dish.
The recipe is designed for two servings, so you can increase the proportions if desired.
Ingredients:
- Boiled cold water - 500 ml
- Boiled beets - 1 piece
- Boiled potatoes - 1 pc.
- Fresh cucumber – 2 pcs.
- Radishes – 5 pcs.
- Boiled eggs - 3 pcs
- Lemon juice - 1.5 tablespoons
- Salt, sugar - to taste
- green onions, dill, parsley - bunch
Cooking method:
1. Pour water into a deep bowl. Add salt, sugar and lemon juice. And stir until completely dissolved. Taste, if something is not enough, add.
2. Grate the boiled beets on a medium grater and place in prepared water and stir.
3. Cut the boiled potatoes into cubes. Finely chop or grate the cucumbers, radishes and eggs. Chop all the greens. Place all ingredients in a separate dish and mix.
4. Then add everything to the water with the beets. Let it brew a little, about 15 minutes, and you’re ready to serve. And to make it even tastier, add sour cream to a plate. It will be simply delicious.
Video on how to prepare beetroot soup with kvass
To be honest, I have never tried such a soup with the addition of kvass. But now I’ll definitely do it at least once. Just to get a taste. I think it will be a pretty tasty dish. After all, we add this drink to okroshka.
Prepare the following products:
- Fresh cucumber – 2 pcs.
- Fresh radishes - 3 pcs.
- Raw potatoes - 2 pcs.
- Green onions - 1 bunch
- Beetroot - 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 such a delicious soup.
Everything is very clear and intelligibly explained here. It looks so delicious that you want to go and cook it right away. In hot weather, this will be a lifesaver - it’s both satisfying and quenches your thirst.
How to cook Lithuanian cold borscht with kefir and vinegar
Our beetroot soup has a large “family”, since it is prepared in many Eastern European countries and the recipes are similar. Just the names are different. Shaltibarchai, as he is called, is one of his siblings. This is a dish of Lithuanian cuisine. I suggest you get to know him better.
Ingredients:
- Kefir - 1 l
- Water – 250 ml
- Boiled beets - 2 pcs.
- Green onions, dill - a bunch each
- 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 to your taste.
Preparation:
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 let it boil again. Then remove from the stove, cover the pan with a lid and leave to marinate for several hours, or better yet, overnight.
3. When the beets are steeped, start adding the rest of the ingredients. Chop the cucumber, boiled eggs and all the greens. Place in a saucepan with marinade.
Recipe for a refreshing kefir soup with sausage
I would like to add this option to your collection of recipes. Try cooking this way. Also an interesting combination of products.
Ingredients:
- Large boiled beets - 1 piece (or 2 medium pieces)
- Boiled carrots - 1 pc.
- Onions - 0.5 pcs.
- Cucumbers – 5 pcs.
- Boiled eggs - 5 pcs
- Boiled potatoes - 4-6 pcs.
- Doctor's sausage - 500 gr.
- Kefir - 1 l
- Sparkling water - 1 l
- Green onions, dill and parsley - a bunch
- Salt, ground pepper - to taste
Cooking method:
1. Grate beets, carrots, two cucumbers, and eggs on a coarse grater.
2. Cut three cucumbers, potatoes, onions and sausage into cubes. Finely chop the greens.
3. Place all ingredients in a saucepan. Pour in kefir and sparkling water. Add salt and pepper. Mix everything and place in the refrigerator to cool. After this you can eat.
In fact, kefir can be replaced with other fermented milk products. For example, ayran or tan, as well as matsoni. Sometimes buttermilk (low-fat cream) is added, by the way it turns out very tasty.
Sometimes, if desired, meat from chicken breast or beef is added to cold borscht. It’s just that initially it’s still a vegetable soup, and I don’t really want to bother with meat.
In the same way, you can set your own proportions. It's all up to you. The main thing is that it is prepared with love, and there is no arguing about tastes.
Few people are not familiar with such a dish as borscht. In winter, there is nothing more pleasant than hot borscht with sour cream. But in the summer, when it’s already hot outside, you don’t really want to eat hot soups for lunch. Therefore, an excellent alternative would be to prepare cold borscht with pickled beets, which have an amazing amount of beneficial substances.
Beet soup made from pickled beets
Compound:
- Potatoes - 6 pcs.
- Pickled beets - 6 pcs.
- Fresh cucumbers - 4 pcs.
- Green onions - 2 tsp.
- Horseradish, mustard, sugar, vinegar - to taste
Preparation:
- Cut the beets into small cubes. Place in a saucepan, add water and vinegar. Light the fire and cook the beets for 20 minutes. after the water boils.
- After this, strain and cool the broth, and transfer the beets to another container. Boil the potatoes in their jackets.
- Wash and cut the cucumbers into cubes. Peel and chop the onion.
- Mix all the vegetables and season them with mustard, sugar, salt, horseradish, and pour in a decoction of pickled beets. Your beetroot soup is ready!
- Sprinkle the dish with chopped herbs before serving.
How to cook summer borscht?
Compound:
- Beetroot - 200 g
- Boiled potatoes - 4 pcs.
- Kefir - 2 cups
- Boiled chicken egg - ½ pc.
- Decoction of pickled beets - 1.5 cup
- Sour cream - 2 tbsp. l.
- Dill, green onions, salt - to taste
Preparation:
- Salt the kefir, pour in the broth and mix everything.
- Cut the potatoes and beets into strips. Mix them and pour a mixture of kefir and beet broth.
- Wash and chop green onions and dill. Boil a chicken egg hard and let it cool. Peel and boil the potatoes.
- Add chopped greens to the beetroot soup before serving. Add half a boiled egg. Season the borscht with sour cream.
- Serve along with boiled potatoes.
How to cook cold borscht?
Compound:
- Cucumbers - 5 pcs.
- Beetroot - 300 g
- Eggs - 4 pcs.
- Sorrel - 200 g
- Sour cream - 1 glass
- Curdled milk - 2 cups
- Dill, chopped green onions - 8 tbsp. l.
- Salt - to taste
Preparation:
- Sort and wash the sorrel. Cut it and put it in boiling water, boil it and drain it in a colander. Let it cool.
- Cut the pickled beets into strips. Place it together with the sorrel in a saucepan.
- Wash, peel the cucumbers, chop finely and place in a saucepan with other vegetables. Pour in yogurt and add finely chopped green onions and dill. Salt and add sour cream.
- Before serving the dish, garnish it with a boiled egg.
- Boiled potatoes are best served separately.
Cold beet borscht: the best recipe
Compound:
- Kefir - 0.5 l
- Fresh cucumber - 1 pc.
- Boiled sausage - 150 g
- Eggs - 3 pcs.
- Pickled beets - 250 g
- Water - 750 ml
- Dill, parsley, green onions - to taste
- Sugar, salt, lemon juice - to taste
Preparation:
- Clean the sausage and cut into cubes.
- Wash the cucumbers and chop them into small pieces.
- Wash the eggs and boil them hard. Then cool, peel and finely chop.
- Wash the greens, dry and chop.
- Place the pickled beets in the pan. Add eggs, herbs and sausage.
- Mix kefir with water. Pour the resulting mixture into the pan. Add lemon juice, salt and sugar. Mix everything thoroughly and put it in the refrigerator. If you want, you can add a small amount of sour cream to the beetroot soup. Your cold borscht is ready!
How to prepare cold beetroot soup from pickled beets?
You can prepare cold beetroot soup from herbs and vegetables. Season with lemon juice, apple cider vinegar, or wine vinegar, which will give the dish a more sour taste. In addition, kefir or kvass, meat, potatoes, sausage and even beet tops are added to this borscht.
But the easiest way is to prepare beetroot without additives. If you don’t have the main ingredient on hand - pickled beets, you can make it yourself .
Compound:
For pickling beets:
- Beetroot - 3 pcs.
- Vinegar - 3 tbsp. l.
- Salt - to taste
For beetroot:
- Cucumbers - 3 pcs.
- Pickled beets - 3 pcs.
- Water - 3 liters
- Dill, green onions - 3 bunches
- Eggs - 6 pcs.
- Citric acid, salt - to taste
Preparation:
- Wash and boil the beets. When it has cooled, grate it and put it in a separate bowl. Then season with vinegar and salt. Cover with a plate and leave to infuse.
- Pour boiled water into the beetroot saucepan and salt it. Then leave to cool. The easiest time to do this is in the evening.
- The next day, start preparing the dish. Wash the eggs and hard boil them. Place them in cold water to help them cool faster.
- Cut the finished beets into strips. Wash and chop the cucumbers as well.
- Wash the greens and chop them.
- Place all the prepared components of the future beetroot soup in a pan with boiled water. Pour in remaining marinade. Mix everything well.
- Taste the resulting soup, add vinegar and salt. Place it in the refrigerator to cool completely. Serve beetroot soup on the table along with sour cream and young boiled potatoes.
Cold borscht is one of the most successful dishes for summer. It has an unusual taste and is perfectly refreshing in the heat. To prepare such beetroot soup, you can use a wide variety of ingredients. A dish with fish, fresh or smoked, turns out to be unusual.
Step 1: Prepare the potatoes.
Wash the potatoes, removing all soil, sand and other dirt. Place the vegetables in a saucepan, add water and put on fire. When the water boils, the heat will need to be reduced. Cook the potatoes until they become loose, usually about 40 minutes.Boiled potatoes will need to be cooled, peeled and cut into small cubes.
Step 2: Prepare the eggs.
After the potatoes, put the chicken eggs to boil. They just need to be boiled in lightly salted water for 12-15 minutes. Then cool sharply by placing the eggs in a bowl of ice water and peeling them.
Mash hard-boiled chicken eggs with a fork or grate, or cut into small pieces with a knife.
Step 3: Prepare the cucumbers.
Rinse fresh cucumbers, peel them if necessary, and then cut the vegetables into small cubes or strips.
Step 4: Prepare the ham.
Remove inedible skin from ham or boiled sausage and cut into small cubes or thin strips.
Step 5: Prepare pickled beets.
Our beets are already ready, pickled. I have grated pickled, so you don’t need to do anything with it at all, just open the jar. But if you have prepared beets whole or in large pieces, you definitely need to cut them into smaller pieces.
Step 6: Prepare the greens.
Wash the dill, parsley, as well as green onions, dry and chop into small pieces.
Step 7: Mix cold borscht with pickled beets.
Place all ingredients in a suitable sized salad bowl.
Mix everything thoroughly to create a salad.
If you do not need to serve cold borscht right now, then store it as a salad in the refrigerator.
Step 8: Season the cold borscht with pickled beets.
Place the mixed ingredients into portioned bowls, pour cold boiled water into each bowl, add salt and sour cream or mayonnaise. Mix everything well and serve cold borscht with pickled beets to the table.
Step 9: Serve cold borscht with pickled beets.
Cold borscht with pickled beets is a summer soup, but who said that you can’t enjoy it both in autumn and winter, because all the ingredients necessary for its preparation are on hand all year round. Prepare this delicious and filling dish for lunch, haven't you stocked up on pickled beets? Why not use them right now.
Bon appetit!
On our website you can find a recipe for grated pickled beets, which is just right for preparing cold borscht according to this recipe. To learn how to pickle grated beets, go.
You can also season cold borscht with beetroot broth, kefir or other fermented milk product.
It is not necessary to add sausage to cold borscht with pickled beets; you can prepare a vegetarian version of this soup by removing the meat product, but adding radishes, among other vegetables. Or you can prepare cold borscht with fish or sea cocktail.
Few people are not familiar with such a dish as borscht. In winter, there is nothing more pleasant than hot borscht with sour cream. But in the summer, when it’s already hot outside, you don’t really want to eat hot soups for lunch. Therefore, an excellent alternative would be to prepare cold borscht with pickled beets, which have an amazing amount of beneficial substances.
Compound:
- Potatoes - 6 pcs.
- Pickled beets - 6 pcs.
- Fresh cucumbers - 4 pcs.
- Green onions - 2 tsp.
- Horseradish, mustard, sugar, vinegar - to taste
Preparation:
- Cut the beets into small cubes. Place in a saucepan, add water and vinegar. Light the fire and cook the beets for 20 minutes. after the water boils.
- After this, strain and cool the broth, and transfer the beets to another container. Boil the potatoes in their jackets.
- Wash and cut the cucumbers into cubes. Peel and chop the onion.
- Mix all the vegetables and season them with mustard, sugar, salt, horseradish, and pour in a decoction of pickled beets. Your beetroot soup is ready!
- Sprinkle the dish with chopped herbs before serving.
Compound:
- Beetroot - 200 g
- Boiled potatoes - 4 pcs.
- Kefir - 2 cups
- Boiled chicken egg - ½ pc.
- Decoction of pickled beets - 1.5 cup
- Sour cream - 2 tbsp. l.
- Dill, green onions, salt - to taste
Preparation:
- Salt the kefir, pour in the broth and mix everything.
- Cut the potatoes and beets into strips. Mix them and pour a mixture of kefir and beet broth.
- Wash and chop green onions and dill. Boil a chicken egg hard and let it cool. Peel and boil the potatoes.
- Add chopped greens to the beetroot soup before serving. Add half a boiled egg. Season the borscht with sour cream.
- Serve along with boiled potatoes.
Compound:
- Cucumbers - 5 pcs.
- Beetroot - 300 g
- Eggs - 4 pcs.
- Sorrel - 200 g
- Sour cream - 1 glass
- Curdled milk - 2 cups
- Dill, chopped green onions - 8 tbsp. l.
- Salt - to taste
Preparation:
- Sort and wash the sorrel. Cut it and put it in boiling water, boil it and drain it in a colander. Let it cool.
- Cut the pickled beets into strips. Place it together with the sorrel in a saucepan.
- Wash, peel the cucumbers, chop finely and place in a saucepan with other vegetables. Pour in yogurt and add finely chopped green onions and dill. Salt and add sour cream.
- Before serving the dish, garnish it with a boiled egg.
- Boiled potatoes are best served separately.
Compound:
- Kefir - 0.5 l
- Fresh cucumber - 1 pc.
- Boiled sausage - 150 g
- Eggs - 3 pcs.
- Pickled beets - 250 g
- Water - 750 ml
- Dill, parsley, green onions - to taste
- Sugar, salt, lemon juice - to taste
Preparation:
- Clean the sausage and cut into cubes.
- Wash the cucumbers and chop them into small pieces.
- Wash the eggs and boil them hard. Then cool, peel and finely chop.
- Wash the greens, dry and chop.
- Place the pickled beets in the pan. Add eggs, herbs and sausage.
- Mix kefir with water. Pour the resulting mixture into the pan. Add lemon juice, salt and sugar. Mix everything thoroughly and put it in the refrigerator. If you want, you can add a small amount of sour cream to the beetroot soup. Your cold borscht is ready!
You can prepare cold beetroot soup from herbs and vegetables. Season with lemon juice, apple cider vinegar, or wine vinegar, which will give the dish a more sour taste. In addition, kefir or kvass, meat, potatoes, sausage and even beet tops are added to this borscht.
But the easiest way is to prepare beetroot without additives. If you don’t have the main ingredient on hand - pickled beets, you can make it yourself .
Compound:
For pickling beets:
- Beetroot - 3 pcs.
- Vinegar - 3 tbsp. l.
- Salt - to taste
For beetroot:
- Cucumbers - 3 pcs.
- Pickled beets - 3 pcs.
- Water - 3 liters
- Dill, green onions - 3 bunches
- Eggs - 6 pcs.
- Citric acid, salt - to taste
Preparation:
- Wash and boil the beets. When it has cooled, grate it and put it in a separate bowl. Then season with vinegar and salt. Cover with a plate and leave to infuse.
- Pour boiled water into the beetroot saucepan and salt it. Then leave to cool. The easiest time to do this is in the evening.
- The next day, start preparing the dish. Wash the eggs and hard boil them. Place them in cold water to help them cool faster.
- Cut the finished beets into strips. Wash and chop the cucumbers as well.
- Wash the greens and chop them.
- Place all the prepared components of the future beetroot soup in a saucepan with boiled water. Pour in remaining marinade. Mix everything well.
- Taste the resulting soup, add vinegar and salt. Place it in the refrigerator to cool completely. Serve beetroot soup on the table along with sour cream and young boiled potatoes.
Although summer has passed the middle, we still enjoy preparing lighter dishes - cold borscht, other cold soups, salads and various vegetable delicacies.
Cold borscht is one of those dishes that never gets boring, unless it’s very cold outside. This cold summer soup will refresh you in hot weather, fill you with vitamins and make your body lighter. Moreover, there are not so few options for cold borscht; they even prepare it with fish, sausage, and just vegetables. But ingredients such as beets, cucumber and herbs are definitely present in this soup. For those who are on a diet or want to lose weight, cold borscht will also be a wonderful assistant in the fight for beauty.
Cold beetroot soup - a classic recipe for cold borscht
I would call this simple recipe a classic beetroot soup. To be honest, I don’t know what the difference is between cold beetroot soup and cold borscht, I think they’re the same thing. Mustard adds piquancy to this cold borscht. Please note that this recipe does not include our favorite potatoes.
Ingredients:
- beets - 4 pcs.
- eggs - 4 pcs.
- cucumbers - 3 pcs.
- green onions - a bunch
- dill - bunch
- sour cream - 150 gr.
- lemon juice - 1 tbsp. l.
- mustard - 2 tsp.
- sugar - 1 tbsp. l.
- salt to taste
- water - 2 liters
- Since we will use raw beets in this recipe and will need to boil and cool, it is advisable to do this in advance. Cut the beets into thin strips.
2. Boil water, add salt, sugar and lemon juice. You can replace lemon juice with vinegar.
Be sure to add lemon juice or vinegar when cooking beets, otherwise they will lose their rich color.
Place the beets in boiling water and cook until tender, about 20 minutes. Remove the pan from the heat and let the broth cool (at least 1 hour will be required).
3. Chop cucumbers, green onions and dill. Add all ingredients to the chilled beet broth. Let it cool again, now in the refrigerator for 1 hour.
4. During this time, boil the eggs, let them cool and cut them. By the way, you can simply cut it into cubes, or you can divide the egg into 4 parts and put a slice in the soup.
5. Stir sour cream with mustard. Here, add the required amount of mustard to taste. If you like it spicier, add more mustard.
6. Place the cooled broth with vegetables on portioned plates, add eggs and season with sour cream and mustard.
Cold borscht with sausage - step-by-step recipe with photos
I admit honestly that I don’t really like cold borscht, just like okroshka with sausage. I prefer cold soups, light, vegetable and with kefir. But there is no arguing about tastes. I know that men like such dishes, which is why I sometimes prepare such soups.
Ingredients:
- beets - 2-3 pcs.
- boiled potatoes - 5-6 pcs.
- eggs - 4 pcs.
- cucumbers - 2 pcs.
- green onions - a bunch
- dill - bunch
- sour cream - 150 gr.
- vinegar - 1 tbsp. l.
- salt to taste
- water - 2 liters
- Boil potatoes and eggs in advance. For the colder they will need to cool down.
2. Prepare the beets; in this recipe we grate them on a coarse grater. Place it in a saucepan and add 2 liters of cold water. As soon as the water boils and so that the beets do not lose color, add vinegar to the pan. Bring to a boil and cook until tender (about 15 minutes). After this, the beet broth should cool.
To cool the beet broth faster, you can place the pan with the broth in a container with cold water
3. During this time, cut potatoes, cucumbers, eggs, sausage into small cubes.
4. Finally, chop the green onions and herbs.
5. Place all the chopped products in a bowl, add salt and mix.
6. Now all that remains is to first arrange the vegetables on the plates, and then pour the beetroot broth directly into the plates, placing the beets on each plate.
Serve this cold soup with sour cream.
Cold borscht from pickled beets from a jar
It is very convenient to use pickled beets for cold borscht. As a rule, beets are pickled with vinegar and it adds a pleasant sourness to the cold soup.
This video contains a recipe for cold borscht with pickled beets and sausage.
Lithuanian cold borscht - recipe with kefir
I can sing an ode to this cold soup for a long time, since it is my favorite summer soup. With the onset of spring, I try to cook it often until the cold weather. Kholodnik is prepared in Lithuanian style using kefir; in Lithuania, special kefir for kholodnik is even sold. The beets can be boiled in advance, or you can cook them from pickled beets; I like the latter option better. Time is saved, and the sourness from pickled beets adds piquancy to this soup. Boiled potatoes are served separately with cold borscht.
Ingredients:
- beets - 2 pcs. or 1 bank
- eggs - 2 pcs.
- cucumbers - 3 pcs.
- green onions - a bunch
- dill - bunch
- kefir - 1 liter
- potatoes - 6 pcs.
- salt to taste
- Boil eggs and beets in advance if you are not using pickled ones. We also boil the potatoes in a separate pan.
2. Cut the green onions into rings, sprinkle with salt and lightly rub with your hands. The onion becomes softer and juicier after such a massage.
3. Chop cucumbers, eggs and dill, add all ingredients to the onion.
4. Place the pickled beets; I like to pour the beet juice into the borscht for sourness. Mix everything, add salt to taste.
5. All that remains is to pour kefir over everything and stir.
6. Sprinkle dill on top.
7. Place the hot potatoes on a separate plate, season with a little butter and sprinkle with dill.
Lithuanian cold borscht is ready - quickly and very tasty.
Cold borscht with smoked cod
Quite an exotic combination of beets and smoked fish, but I think there will be fans of this recipe. And to understand whether you like it or not, you have to try it.
Ingredients:
- beets - 2-3 pcs.
- hot smoked cod - 1 pc.
- cucumbers - 2 pcs.
- green onions - a bunch
- dill or parsley - a bunch
- sour cream - 100 gr.
- vinegar - 1 tbsp. l.
- sugar - 1 tsp.
- salt to taste
- Boil the beets and cut into thin strips or grate on a coarse grater.
- Pour cold boiled water over the beets, bring to a boil and add vinegar. Let the broth cool.
- Chop the onion and rub it with salt. Add diced cucumbers to the onions.
- Add the onions and cucumbers to the cooled broth, add salt and sugar and season the borscht with sour cream.
- Cut each egg into 4 parts. We also cut the cod fillet into small pieces.
- Pour the soup into a plate and add a piece of cod and an egg. Decorate the borscht with herbs.
I hope that you would like to prepare such a beautiful, vitamin-rich, light and very tasty summer soup. You can choose any of the recipes, or even better if you try them all.
