Cold borscht recipe step by step. Cold borscht with pickled beets. Recipe for cold borscht with sausage

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 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 Home business on a blog for 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 chop finely. 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- big bun
• 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 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 piece
• 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. Slice boiled potatoes 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 quite delicious 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 clearly 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 piece
• 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.

It happens, if desired, that meat from chicken breast or beef. It’s just that initially it’s still 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.

Bon appetit!

Calories: Not specified
Cooking time: Not specified

Cold beetroot borscht, step by step recipe which we have prepared for you today, is similar in composition and method of preparation to both beetroot and. The main ingredients - boiled beets and the broth in which they were cooked - are reminiscent of beetroot soup. And potatoes, eggs, fresh cucumbers and all kinds of greens give it a similarity to okroshka. To make cold borscht taste sour, add lemon juice to taste at the end of cooking or season the borscht with sour cream. In addition to vegetables and eggs, you can add meat products: sausage, ham, boiled meat or chicken, but even without meat it will be tasty, satisfying and nutritious. In the summer heat, cold beetroot borscht will be wonderfully refreshing and satisfying.

Ingredients:

- beets – 2 pcs. medium size;
- water – 1.5 liters;
- fresh cucumber – 2 pcs;
- green onions - a bunch;
- parsley, dill - a small bunch;
- eggs – 2 pcs;
- potatoes – 3-4 pcs;
- salt - to taste;
- lemon juice, horseradish, mustard or sour cream - to taste.

How to cook with photos step by step

Peel the beets. Cut large root vegetables in half, leaving medium or small ones whole. Fill with cold water, put on low heat and boil until tender. Depending on the size, the beets will cook for 1.5-2.5 hours. When a fork easily penetrates the pulp, the beets are ready. Remove from the broth, cool until room temperature. At the same time, boil the potatoes and hard-boiled eggs, and cool too.

While the vegetables, eggs and broth are cooling, prepare everything you need for the borscht. Cut the green part of the onion feathers into small rings. Peel the cucumber, grate it on a fine or coarse grater (cut into strips, cubes - whichever is more convenient for you).

Add finely chopped eggs to the greens or grate them and break them with a fork.

Grate the cooled beets on a fine grater. Add to the rest of the ingredients.

Rinse the parsley and dill under cold water. Finely chop with a knife.

Cut the potatoes into small cubes. Mix all the crushed products. Add salt to taste.

Mix with cold beetroot broth. Don’t be confused by the fact that the color of the broth is not saturated enough, the beets will give up their juice, and the color of the infused borscht will be bright and very appetizing.

Let the cold borscht sit for at least half an hour - during this time it will gain color and become tastier. When serving, add sour cream or season with lemon juice, grated horseradish, mustard, and ground pepper. Bon appetit!
Try also

In almost every national cuisine There is a recipe for a cold first course. In this article we will tell you how easy it is to prepare delicious cold borscht with kefir, after which your household and guests will call you the best housewife peace. This dish will delight everyone on a hot summer day with its wonderful aroma and freshness.

Cold borscht is one of the national dishes Lithuanian cuisine. According to tradition, the first one must be prepared with kefir and beets must be added to it. Lithuanian cold borscht is very similar to Russian kefir okroshka, but the recipe with beets significantly changes the taste of the dish.

The assortment of appetizers and main courses in our cuisine includes quite a few that are served and enjoyed cold. But the cold first courses can be counted on one hand. What to do in this case? Turn to the culinary wisdom of other countries and peoples, for example, prepare a classic Lithuanian dish, which in its homeland is called Šaltibarščai. A step-by-step recipe will help you with this.

You will definitely like cold Lithuanian borscht

So, in order to prepare Lithuanian cold borscht, you will need:

• 1 liter of kefir (from 1% to 7% fat content);
• 3-4 beets;
• 3 fresh cucumbers;
• 4 eggs;
• 2 medium sized potatoes;
• 100 g cold water;
• Greens (onion, dill, parsley);
• 4 tbsp. spoons of sour cream;
• Salt to taste;

First you need to boil and cool the eggs and beets. Potatoes must be peeled before cooking, but it is better to boil them last. Peel the finished boiled beets and thinly cut into strips. Eggs and cucumbers need to be cut into cubes. Next, wash and chop the greens.

Place the prepared ingredients in a saucepan, add salt, add sour cream and mix thoroughly. Then add kefir and dilute it with water.

The finished dish should be refrigerated for about 30-40 minutes. After the dish has cooled and set, it can be served, sprinkled with herbs. Lithuanian cold borscht is usually served with hot potatoes, cut into slices, instead of bread.

Described above classic recipe and the sequence of preparing cold Lithuanian borscht. But many cooks, accustomed to experimenting in the kitchen, add other ingredients, such as radishes, sausage, mayonnaise, etc. Everyone has their own recipe for this dish. The main thing is that you need to cook it with soul and in a good mood!

Tasty and fast

We offer another step-by-step recipe according to which you can prepare Lithuanian borscht. This time we will prepare cold borscht with pickled beets. It is very different from the first recipe in its aroma and piquant taste, as pickled beets add acidity to the dish.

It is better to pickle beets yourself and in advance. The marinade recipe is very simple, but it turns out very tasty and just what you need for cold borscht. In order to pickle beets, you will need the following ingredients:

• 1 liter of water;
• 100 g sugar;
• 100 g vinegar;
• 1.5 tbsp. spoons of salt;
• 5 black peppercorns;
• 4 pcs. beets.

Place the washed and peeled beets in a deep saucepan, add water and put on fire. After boiling, you need to boil the beets for 20 minutes, and then put them into sterilized jars (whole or pre-cut). In a separate pan you need to boil water, adding sugar, salt, vinegar and pepper. By the way, this recipe is usually used not only for preparing borscht, but also for other dishes.

You can pickle beets whole or by cutting them into pieces.

Pour the boiling brine over the beets in the jars and roll up the lids. One ingredient for cold borscht is ready, so you can make the dish at any time. Cooking the first one with pickled beets is also easy. The recipe includes the following products:

• 3 pcs. pickled beets;
• 2 pcs. fresh cucumber;
• 4 pcs. eggs;
• 1 liter of kefir;
• 4 tbsp. spoons of sour cream;
• 1 bunch of dill;
• 1 bunch of green onions;
• Salt and pepper to taste.

Grate the pickled beets on a coarse grater, cut the cucumbers into cubes or strips, finely chop the onion and dill. Mix kefir and sour cream in a saucepan, then add chopped vegetables and herbs. Season with salt and pepper to taste.

A pre-boiled egg can be cut into cubes and added to the dish, but it can also be cut into rings and then placed into plates with ready-made borscht. This cold borscht cooks very quickly. The dish will be an excellent treat for loved ones and guests if they suddenly show up, especially since it can be prepared in less than an hour.

The third version of delicious cold borscht

• 1 large beet;
• 2 potatoes;
• 2 eggs;
• 1 fresh cucumber;
• 1 small green radish;
• 1 clove of garlic;
• 200 ml kefir;
• 200 ml beet broth;
• Salt and spices to taste.

Instead of chicken eggs you can use quail

Boil the peeled beets, then grind them together with the broth using a blender. Boil eggs and potatoes, peel and grate on a coarse grater. We also grate the cucumber and radish on a coarse grater, chop the garlic and mix all the ingredients.

Then add kefir, salt, spices, chopped herbs and mix everything thoroughly. Place in the refrigerator to steep and cool for 30-40 minutes. Cold borscht will be very tasty, and cooking it is a pleasure!

Cold borscht should be served with potato dishes, and it’s best to cook boiled potatoes, because it is an obligatory component of Lithuanian borscht. As you can see, each recipe is easy to follow, even a novice cook can handle it. Bon appetit!

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. Honestly, I don’t know what’s different cold beetroot from cold borscht, I think it’s 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

1. 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

1. 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

1. 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 and season 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

1. 1. Boil the beets and cut into thin strips or grate on a coarse grater.
   2. Pour cold boiled water over the beets, bring to a boil and add vinegar. Let the broth cool.
   3. Chop the onion and grind it with salt. Add diced cucumbers to the onions.
   4. Add the onions and cucumbers to the cooled broth, add salt and sugar and season the borscht with sour cream.
   5. Cut each egg into 4 parts. We also cut the cod fillet into small pieces.
   6. 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 cook such a beautiful, vitamin-packed, light and very tasty summer soup. You can choose any of the recipes, or even better if you try them all.

In the summer I want to decorate daily menu bright and aromatic cold dishes. Cold beet borscht is considered a favorite among such dishes. This summer soup is a variation classic borscht, but the special cooking technology makes its taste play out in a completely new way. If tasty, hearty and aromatic borscht is your favorite soup, we suggest you prepare it according to one of these recipes.

Cold beetroot borscht – “classic cold soup”

Beetroot soup can be prepared in different ways, but before you conduct culinary experiments, you need to learn how to prepare cold soup according to the traditional recipe:

• Prepare 3 beets, 2 potatoes, a bunch of greens, 3 cucumbers.
• Peel the beets, cut into small pieces, boil in salted water with vinegar for 25 minutes.
• When the beets are completely cooked, place them in a colander to strain the vegetable broth.
• Boil the potatoes (you can bake them in the oven) and cut into slices.
• Cut the cucumbers into cubes and chop the greens.
• Mix all ingredients with beets and salt them.
• Season assorted vegetables with horseradish-based sauce, apple cider vinegar and mustard.
• Place the vegetables in soup bowls and pour in the broth in which the beets were cooked.

Cold beet borscht with kefir

• Prepare 100 boiled beets and 3 boiled potatoes, 1 boiled egg, 250 g kefir, 350 g beet broth, 1 tbsp. l. herbs, sour cream and table salt.
• Combine kefir with beet broth and add salt to the resulting mixture.
• Cut the potatoes and beets (in cubes, into strips).
• Finely chop the tops, green onions and parsley.
• Arrange the vegetables in portioned plates, add the kefir mixture, add a piece of egg, sprinkle with herbs, and add sour cream to taste.

Cold borscht on yogurt with sorrel

• You will need: 400 g yogurt, 200 g beets, 300 g fresh cucumbers, a bunch of sorrel, 150 g sour cream, 2 eggs, 12-15 radishes, green onions, salt.
• Wash the sorrel, boil for a few minutes and let dry.
• Boil the beets, peel them and cut them into small pieces.
• Pour beets, sorrel, herbs and chopped cucumbers and radishes into the tureen.
• Mix the curdled milk and sour cream, add salt to the resulting sauce and pour it into the tureen.
• Mix all the ingredients, place in plates and garnish with a quarter of a boiled egg.
• This borscht can be served with boiled potatoes on a separate dish.

Cold borscht with sausage

• You will need: 1 large beet, 350 g sausage, 5 medium potatoes, 3-4 cucumbers, 5 eggs, herbs, salt, vinegar (preferably apple).
• Grate the peeled beets on a coarse grater, add water and cook.
• Add salt and vinegar to taste to the pan and cook the beets.
• Boil the potatoes and eggs, then peel and chop them.
• Chop the washed greens, cut the sausage and cucumbers into cubes.
• Combine vegetables and refrigerate. Do not salt them first so that juice does not form.
• Strain the beet broth.
• Before the meal, place the vegetables in soup bowls, fill them with beetroot broth, add salt and season with sour cream and horseradish.

By preparing such wonderful versions of borscht, you will delight your loved ones original dishes, which will give you a feeling of freshness and satiety even on the hottest days.