How to make cold soup from beets. Beetroot recipe
Beetroot soup is an easy-to-prepare cold summer soup that helps withstand the heat well. This dish comes from culinary traditions Baltic peoples. By classic recipes Kholodnik is prepared with the addition of sour cream, kefir or heavy cream. Finely chopped various greens are also introduced. This could be green onions, cilantro or parsley, dill or even sorrel with mint. Here you can show your imagination and choose a mixture herbs according to your own taste.
Beetroot is very nutritious and healthy soup, since many products for its preparation (including greens rich in vitamins C and E) do not undergo heat treatment. Try making beetroot kholodnik to fully appreciate all its taste and benefits!
Beet soup (step-by-step recipe) - general principles preparations
Any beetroot is suitable for cold storage. But it’s better to take a young one. It will cook faster and will be much softer when finished. You should check the readiness with a fork. If it comes in softly, it means the beets are ready. The main thing is that the fresh vegetable is not spoiled or softened.
Kholodnik is mainly prepared without meat. But, if you decide to add it, then you need to add the cooled meat without broth. Traditional soup is prepared only with beet broth, seasoned with salt, lemon juice and sometimes sugar.
Be sure to also add boiled chicken eggs (hard-boiled), fresh cucumber and herbs to the soup. There is no need to season this soup. But, if you really want to, then liquid sour cream, kefir, yogurt or milk are suitable for this.
Some step-by-step recipes for beet cold soup also add boiled potatoes with carrots, radishes, sausages and fresh onions.
All chopped ingredients in a saucepan must be mixed together with the dressing, then pour in the broth or water. Then add seasonings and salt, mix everything with a ladle and put it in the refrigerator for an hour.
Beetroot: a classic step-by-step recipe
Ingredients:
200 g beef or veal;
200 g beets;
200 g fresh cucumbers;
Four chicken eggs;
A bunch of green onion feathers;
A jar of sour cream;
Half a lemon;
Salt to taste;
Ground black pepper to taste.
Cooking method:
1. The very first step in preparing the refrigerator will be preparing the beets. We rinse it in water to remove dirt and sand. Remove the skin with a knife or a knife.
2. Immerse the peeled beets in a pan of water.
3. Let it cook. Don't add salt yet.
4. When foam appears on the surface of the burgundy broth from beet juice, remove it.
5. Cook with the lid of the pan half-closed.
6. The beets will take a long time to cook; you can use a pressure cooker for this process. This way the root vegetable will be ready a little faster.
7. Rinse the meat under running water.
8. Place a piece of meat in a separate pan.
9. Fill with cold water. To speed up the cooking process of meat, you can add a little lemon juice to the water.
10. Place the stove on high heat.
11. Wait for it to boil. Then foam will float up, which must be removed with a spoon or slotted spoon.
12. Take another small saucepan and place raw eggs in it.
13. Fill the eggs with water and let them cook for 10-13 minutes until hard-boiled.
14. In the meantime, we are working on other products for the beetroot refrigerator. The step-by-step recipe continues with processing the cucumbers. They need to be washed thoroughly in water. If the cucumbers are large, you need to peel off the thick skin. If they are young, use them whole, removing only the “butts.”
15. So, cut the peeled cucumbers into thin strips.
16. Place the cucumbers in a clean saucepan with a volume of approximately 2.5-3 liters. We will collect cold beetroot in it.
17. We sort out the feathers of green onions from unsuitable specimens.
18. Immerse the selected onion feathers in a bowl of cold water.
19. At the same time, turn on cold water from the tap.
20. Take the onion from the bowl and rinse it under running water.
21. Then place it on a clean towel to remove excess moisture.
22. Cut the processed onion into small rings.
23. Transfer the onions to the cucumbers into the pan.
24. By this time the eggs have already been boiled. Place them under running cold water. This way they will cool quickly.
25. Peel eggs.
26. Cut them into strips. One egg can be left for decoration if desired.
27. Add to onions and cucumbers.
28. Place the cooked beets out of the broth.
29. Leave the broth to cool.
30. When the beets have cooled a little, cut them into thin slices and then into strips.
31. Remove the meat from the broth (it should be soft, brought to full culinary readiness). This will take at least an hour and a half.
32. Cut the boiled meat into strips.
33. Mix the meat, beets and place them in a saucepan with the rest of the ingredients.
34. Pour sour cream into it (there should be about 200-250 ml).
36. Squeeze the juice from half a lemon, making sure you don’t get any grains. It should be approximately 40-45 ml. You can use juice with pulp.
37. Pour it out lemon juice in the cold room.
38. Mix everything.
39. Take a pan with cooled beetroot broth.
40. Through a sieve, pour the broth into the pan with food almost to its full volume. Now you can vary the thickness of the finished cold brew.
41. Then mix everything.
42. Place the soup in the refrigerator to cool.
43. In just 15 minutes, the cold beet soup can be served.
44. Pour the soup into bowls and decorate with halves of the remaining egg and feathers of greenery.
Kholodnik of pickled beets with sausage: step-by-step recipe
Ingredients:
200 g pickled beets;
150 g potatoes;
100 g red radish;
100 g fresh cucumbers;
Two chicken eggs;
200 g boiled sausage;
A mixture of fresh herbs and herbs;
Half a lemon;
500 ml kefir without additives (you can use biokefir);
Salt to taste;
Ground pepper to taste.
Cooking method:
1. From the very beginning, let's put water in a kettle to boil.
2. When it boils, remove the kettle from the stove and leave the water to cool. You'll need it in the end step-by-step preparation cold beet soup.
3. Rinse the potatoes with clean water.
4. Place it in a pan.
5. Place raw chicken eggs there.
6. Fill with water and set to cook. We will clean these products later, so we don’t have to worry about the appearance of foam.
7. Take pickled beets. We free it from the marinade; it is not required in the recipe.
8. Cut the beets into small cubes.
9. Transfer to a cold pan.
10. Rinse and, if necessary, peel the radishes.
11. We also cut it into small cubes.
12. Rinse fresh cucumbers.
13. Cut off their “butts” and peel off the thick skin. Leave cucumbers with delicate thin skin unpeeled.
14. Cut the cucumbers on a cutting board, first into thin slices lengthwise, then into long sticks. Then cut crosswise into cubes.
15. Boiled sausage(you can take doctor’s or even boiled sausages) cut like cucumbers. We get a pile of small sausage cubes.
16. Place chopped cucumbers, radishes and sausage into a saucepan with beets.
17. We return to the pan with potatoes. Place it on a plate to cool naturally. You cannot put potatoes under cold water, otherwise they will be hard, as if they were never boiled.
18. Place the eggs under running cold water for a few minutes.
19. Then wipe the eggs with a clean cloth to remove water.
20. Peel them from the shell.
21. Cut into small cubes on a cutting board. You can simply chop them into crumbs with a table knife.
22. Peel the slightly cooled potato tubers from their thin skins.
23. Cut the potatoes like other foods into small cubes. The cutting of all products in one dish should be uniform.
24. Take the greens chosen for the recipe and sort them by hand.
25. Then immerse in a bowl of cold water and mix with your hands.
26. Take the greens out of the water.
27. Transfer to a clean, dry (or paper) kitchen towel. This way we get rid of excess liquid.
29. Place potatoes and eggs in a saucepan with cold beet preparation, which already contains beets, cucumbers, radishes and sausage.
30. Pour kefir in there and lay out chopped greens.
32. Squeeze the juice from half a lemon.
33. Strain the juice through a sieve and pour into the refrigerator.
34. Mix everything thoroughly with a ladle.
35. Now add boiled cold water from the kettle to the full volume of the pan. She was boiling at the very beginning of the step-by-step preparation.
36. Close the pan with a lid.
37. Place in the refrigerator to cool and infuse.
38. Serve, garnished with remaining herbs and sour cream.
Beet soup (step-by-step recipe) - tricks and useful tips
You can make your own pickled beets. To do this, peel it, cut it into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.
If desired, you can add it to the refrigerator curd cheese which will enhance the taste of the dish.
To make the dish rich in color, you can add a little vinegar to the beet broth.
The ingredients in recipes can be cut not only into cubes, but also into strips.
For sour taste refrigerator, you can add brine or lemon juice to it.
For a more interesting taste, the kholodnik can be filled with mineral water or kvass.
Kholodnik can be served either seasoned and mixed, or all components separately.
The finished cold meat should be stored in the refrigerator for no more than a day.
Kholodnik with beets - a recipe for one of the most delicious soups that I had a chance to try. In essence, this is an ordinary okroshka, but cooked with beet broth. Accordingly, the main ingredient here will be beets, the rest will be a standard okroshka set of vegetables, eggs, herbs and sausage. Separately, it is worth mentioning the proportions. I have listed the ingredients in quantities that are appropriate for my family. Accordingly, you can increase/decrease the proportions or completely remove any of the products to your taste.
Ingredients:
- beets – 2 pcs. (average),
- potatoes – 3-4 pcs.,
- radishes – 150-200 g
- onion – 1 head,
- set of greens (onion, parsley, dill) – 150-200 g,
- fresh cucumber – 200-300 g,
- boiled sausage – 200-300 g,
- salt - to taste,
- vinegar - to taste,
- eggs – 3-4 pcs.
- sour cream or mayonnaise - when serving (optional).
First of all, we need to prepare the base of the soup - beetroot broth. To do this, wash and peel the beets, cut them into 2-3 parts and put them in cold water. Add some salt to the water and place the saucepan on the stove. As soon as the water boils, add 0.5 tbsp to the beets. l. vinegar essence. Without it, both the beets and the broth will not acquire the most appetizing brown color. Let the beets simmer for 40 minutes, then remove and place under running cold water for 15-20 minutes. We do not pour the beet broth anywhere, but leave it to cool.
At the same time, put the peeled potatoes and eggs into another saucepan, be sure to wash them thoroughly. Fill them with water until they are barely covered and send them to cook. After the water boils, measure 10-12 minutes, remove the eggs directly under cold water. Cook the potatoes until tender and drain the water, leaving them to cool.
While the vegetables and eggs are boiling, we will prepare the remaining ingredients. Let's start with sausage, for me it's regular boiled sausage, without fat. Remove the film from it and cut it into small cubes.
Next we also cut the fresh cucumber and radish into cubes.
Finely chop the greens and onions. We put all the ingredients in a suitable saucepan and it’s almost ready, all you have to do is wait for the vegetables and eggs to be ready.
As soon as the potatoes, beets and eggs have cooked and cooled, cut them into cubes slightly larger than the previous components.
We put everything chopped into a common saucepan and fill it with beetroot broth. We adjust the amount of broth to our taste, depending on how thick the soup is needed. If the broth is not enough, add the required amount of cold boiled water.
Add vinegar and salt to taste to the finished refrigerator and serve, after cooling thoroughly.
Beetroot soup is an easy-to-prepare cold summer soup that helps withstand the heat well. This dish comes from the culinary traditions of the Baltic peoples.
According to classic recipes, kholodnik is prepared with the addition of sour cream, kefir or heavy cream. Finely chopped various greens are also introduced. This could be green onions, cilantro or parsley, dill or even sorrel with mint. Here you can use your imagination and choose a mixture of herbs to suit your own taste.
Beetroot soup is a very nutritious and healthy soup, since many products for its preparation (including greens rich in vitamins C and E) do not undergo heat treatment. Try making beetroot kholodnik to fully appreciate all its taste and benefits!
Beet soup (step-by-step recipe) - general principles of preparation
Any beetroot is suitable for cold storage. But it’s better to take a young one. It will cook faster and will be much softer when finished. You should check the readiness with a fork. If it comes in softly, it means the beets are ready. The main thing is that the fresh vegetable is not spoiled or softened.
Kholodnik is mainly prepared without meat. But, if you decide to add it, then you need to add the cooled meat without broth. Traditional soup is prepared only with beet broth, seasoned with salt, lemon juice and sometimes sugar.
Be sure to also add boiled chicken eggs (hard-boiled), fresh cucumber and herbs to the soup. There is no need to season this soup. But, if you really want to, then liquid sour cream, kefir, yogurt or milk are suitable for this.
Some step-by-step recipes for beet cold soup also add boiled potatoes with carrots, radishes, sausages and fresh onions.
All chopped ingredients in a saucepan must be mixed together with the dressing, then pour in the broth or water. Then add seasonings and salt, mix everything with a ladle and put it in the refrigerator for an hour.
Beetroot: a classic step-by-step recipe
Ingredients:
200 g beef or veal;
200 g beets;
200 g fresh cucumbers;
Four chicken eggs;
A bunch of green onion feathers;
A jar of sour cream;
Half a lemon;
Salt to taste;
Ground black pepper to taste.
Cooking method:
1. The very first step in preparing the refrigerator will be preparing the beets. We rinse it in water to remove dirt and sand. Remove the skin with a knife or a knife.
2. Immerse the peeled beets in a pan of water.
3. Let it cook. Don't add salt yet.
4. When foam appears on the surface of the burgundy broth from beet juice, remove it.
5. Cook with the lid of the pan half-closed.
6. The beets will take a long time to cook; you can use a pressure cooker for this process. This way the root vegetable will be ready a little faster.
7. Rinse the meat under running water.
8. Place a piece of meat in a separate pan.
9. Fill with cold water. To speed up the cooking process of meat, you can add a little lemon juice to the water.
10. Place the stove on high heat.
11. Wait for it to boil. Then foam will float up, which must be removed with a spoon or slotted spoon.
12. Take another small saucepan and place raw eggs in it.
13. Fill the eggs with water and let them cook for 10-13 minutes until hard-boiled.
14. In the meantime, we are working on other products for the beetroot refrigerator. The step-by-step recipe continues with processing the cucumbers. They need to be washed thoroughly in water. If the cucumbers are large, you need to peel off the thick skin. If they are young, use them whole, removing only the “butts.”
15. So, cut the peeled cucumbers into thin strips.
16. Place the cucumbers in a clean saucepan with a volume of approximately 2.5-3 liters. We will collect cold beetroot in it.
17. We sort out the feathers of green onions from unsuitable specimens.
18. Immerse the selected onion feathers in a bowl of cold water.
19. At the same time, turn on cold water from the tap.
20. Take the onion from the bowl and rinse it under running water.
21. Then place it on a clean towel to remove excess moisture.
22. Cut the processed onion into small rings.
23. Transfer the onions to the cucumbers into the pan.
24. By this time the eggs have already been boiled. Place them under running cold water. This way they will cool quickly.
25. Peel eggs.
26. Cut them into strips. One egg can be left for decoration if desired.
27. Add to onions and cucumbers.
28. Place the cooked beets out of the broth.
29. Leave the broth to cool.
30. When the beets have cooled a little, cut them into thin slices and then into strips.
31. Remove the meat from the broth (it should be soft, brought to full culinary readiness). This will take at least an hour and a half.
32. Cut the boiled meat into strips.
33. Mix the meat, beets and place them in a saucepan with the rest of the ingredients.
34. Pour sour cream into it (there should be about 200-250 ml).
36. Squeeze the juice from half a lemon, making sure you don’t get any grains. It should be approximately 40-45 ml. You can use juice with pulp.
37. Pour lemon juice into the refrigerator.
38. Mix everything.
39. Take a pan with cooled beetroot broth.
40. Through a sieve, pour the broth into the pan with food almost to its full volume. Now you can vary the thickness of the finished cold brew.
41. Then mix everything.
42. Place the soup in the refrigerator to cool.
43. In just 15 minutes, the cold beet soup can be served.
44. Pour the soup into bowls and decorate with halves of the remaining egg and feathers of greenery.
Kholodnik of pickled beets with sausage: step-by-step recipe
Ingredients:
200 g pickled beets;
150 g potatoes;
100 g red radish;
100 g fresh cucumbers;
Two chicken eggs;
200 g boiled sausage;
A mixture of fresh herbs and herbs;
Half a lemon;
500 ml kefir without additives (you can use biokefir);
Salt to taste;
Ground pepper to taste.
Cooking method:
1. From the very beginning, let's put water in a kettle to boil.
2. When it boils, remove the kettle from the stove and leave the water to cool. You will need it at the end of the step-by-step preparation of beetroot cold soup.
3. Rinse the potatoes with clean water.
4. Place it in a pan.
5. Place raw chicken eggs there.
6. Fill with water and set to cook. We will clean these products later, so we don’t have to worry about the appearance of foam.
7. Take pickled beets. We free it from the marinade; it is not required in the recipe.
8. Cut the beets into small cubes.
9. Transfer to a cold pan.
10. Rinse and, if necessary, peel the radishes.
11. We also cut it into small cubes.
12. Wash fresh cucumbers.
13. Cut off their “butts” and peel off the thick skin. Leave cucumbers with delicate thin skin unpeeled.
14. Cut the cucumbers on a cutting board, first into thin slices lengthwise, then into long sticks. Then cut crosswise into cubes.
15. Cut boiled sausage (you can take doctor’s sausage or even boiled sausages) like cucumbers. We get a pile of small sausage cubes.
16. Place chopped cucumbers, radishes and sausage into a saucepan with beets.
17. We return to the pan with potatoes.
Beetroot soup - 5 summer soup recipes
Place it on a plate to cool naturally. You cannot put potatoes under cold water, otherwise they will be hard, as if they were never boiled.
18. Place the eggs under running cold water for a few minutes.
19. Then wipe the eggs with a clean cloth to remove water.
20. Peel them from the shell.
21. Cut into small cubes on a cutting board. You can simply chop them into crumbs with a table knife.
22. Peel the slightly cooled potato tubers from their thin skins.
23. Cut the potatoes like other foods into small cubes. The cutting of all products in one dish should be uniform.
24. Take the greens chosen for the recipe and sort them by hand.
25. Then immerse in a bowl of cold water and mix with your hands.
26. Take the greens out of the water.
27. Transfer to a clean, dry (or paper) kitchen towel. This way we get rid of excess liquid.
29. Place potatoes and eggs in a saucepan with cold beet preparation, which already contains beets, cucumbers, radishes and sausage.
30. Pour kefir in there and lay out chopped greens.
32. Squeeze the juice from half a lemon.
33. Strain the juice through a sieve and pour into the refrigerator.
34. Mix everything thoroughly with a ladle.
35. Now add boiled cold water from the kettle to the full volume of the pan. She was boiling at the very beginning of the step-by-step preparation.
36. Close the pan with a lid.
37. Place in the refrigerator to cool and infuse.
38. Serve, garnished with remaining herbs and sour cream.
Beet soup (step-by-step recipe) - tricks and useful tips
You can make your own pickled beets. To do this, peel it, cut it into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.
If desired, you can add curd cheese to the refrigerator, which will enhance the taste of the dish.
To make the dish rich in color, you can add a little vinegar to the beet broth.
The ingredients can be cut not only into cubes, but also into strips.
For a sour taste, you can add brine or lemon juice to it.
For a more interesting taste, the kholodnik can be filled with mineral water or kvass.
Kholodnik can be served either seasoned and mixed, or all components separately.
The finished cold meat should be stored in the refrigerator for no more than a day.
In summer you always want something refreshing. We invite you to prepare cold borscht from boiled beets, which will be light and very tasty. Our recipes are so simple that even a novice housewife can handle them. Choose your favorite dish preparation option and please your family with something new and tasty.
Cold borscht made from boiled beets with pickled cucumbers
Required ingredients:
- boiled beets – 0.5 kg;
- pickled cucumbers – 2 pcs.;
- onions – 1 pc.;
- vegetable or meat broth– 1 l;
- sour cream – 150 ml;
- lemon juice – 3 tbsp. l.;
- eggs - for decoration;
- greens – 1 bunch;
- salt - to taste.
Cooking process:
Peel the boiled beets and grate them or cut them into thin strips. Onions Peel and finely chop like beets. Cut the cucumbers into thin strips. Place the crushed ingredients in a saucepan and stir.
Now fill with broth and season with sour cream. Add freshly squeezed lemon juice and salt and ground black pepper to taste.
Sprinkle with chopped herbs and put in the refrigerator for one hour.
Pour the finished beetroot borscht into bowls and add half a boiled egg, serve and enjoy the delicious dish.
Cold borscht from boiled beets with meat
Required ingredients:
- boiled beets – 1 kg;
- cucumber – 2 pcs.;
- boiled meat – 0.5 kg;
- mustard – 2 tbsp.
Kholodnik soup with beets: recipe
- green onions– 5-6 feathers;
- sour cream - to taste;
- egg - for decoration;
- salt - to taste.
Cooking process:
Cool the boiled beets, peel and grate. Strain the broth in which the meat was cooked and put beets in it.
We cut the meat into portions and send it after the beets.
Finely chop the green onions and cucumbers and add to the main mixture. Now add mustard and mix. Place the dish in the refrigerator for a couple of hours. Then pour into portioned plates and serve with sour cream and half a boiled egg.
Cold sorrel borscht with beans
Required ingredients:
- boiled beets – 200 g;
- potatoes – 200 g;
- cabbage – 100 g;
- canned beans – 3 tbsp. l.;
- egg – 1 pc.;
- sour cream – 4 tbsp. l.;
- egg – 1 pc.;
- bread kvass – 1 l;
- sugar – 0.5 tbsp. l.;
- green onions – 1 bunch;
- salt - to taste.
Cooking process:
Peel the boiled beets and cut them into cubes or strips. Boil the potatoes in their skins, cool and cut into cubes. Place the cabbage in boiling salted water and boil for several minutes, cool and chop into strips.
Place the chopped vegetables in a saucepan and pour bread kvass, add beans and chopped herbs. Peel the boiled eggs, finely chop the whites and add to the main mixture.
Grind the yolks with a pinch of salt and sugar, add them to the borscht along with sour cream. Place the finished borscht in the refrigerator for one hour. After the time has passed, pour into portioned plates and serve.
Cold borscht made from boiled beets with kefir
Required ingredients:
- boiled beets – 500 g;
- cucumber – 2-3 pcs.;
- kefir – 1 l;
- unsweetened yogurt – 500 ml;
- eggs – 5 pcs.;
- greens – 1 bunch;
- green onions – 1 bunch;
- salt - to taste.
Cooking process:
Three peeled boiled beets on a grater, as well as three cucumbers. Finely chop the greens. Place the crushed ingredients in a saucepan and season with kefir and yogurt. Finely chop the boiled eggs and add to the dish.
Salt the borscht to your taste and put it in the refrigerator to brew. Serve cold borscht from boiled beets with sour cream and boiled potatoes.
Bon appetit.
Belarusian-style Kholodnik is the coldest of summer soups. It’s not for nothing that they even serve it with bowls of crushed ice so that the soup retains its refreshing properties even in the most unbearable heat. The cold brew recipe is very simple.
Simple ways to prepare beetroot cold soup - a refreshing gourmet soup
If you have cooked okroshka at least once, then you will only need to study the list of products. Since the principle is the same, the only difference is that in the refrigerator the main ingredient is beets. It is boiled or baked in advance, crushed and placed in a pan, after which it is filled with acidified ice water. The cold brew needs time to brew and acquire a bright color and rich taste. So many people do the basics in advance. And before lunch, finely chop cucumbers, boiled eggs, green onions, parsley and dill. Traditionally, the soup is seasoned with sour cream. If you follow the recipe exactly, Belarusian-style holodnik should be served with potatoes - boiled or baked. Sourish cold soup, with a lot of fragrant greenery it will become the perfect dish for a sultry hot day.
Ingredients:
- sugar beet – 130 g,
- chicken eggs – 2 pcs.,
- fresh cucumbers – 60 g,
- sour cream – 190 g,
- still mineral water – 260-280 ml,
- lemon juice – 7-10 ml,
- sea salt – ½ tsp,
- sugar – 1/3 tsp,
- pepper h.m. – 1/3 tsp.
- dill/parsley/green onions – 15-20 g each.
The process of preparing kholodnik in Belarusian
Rinse all selected greens - fragrant fresh dill, parsley and juicy green onions under running cool water, shake off excess drops and dry a little. Chop all the greens quite finely. Prepare a deep, large bowl and place the chopped herbs into it.
Chicken eggs need to be boiled for eight minutes in slightly salted water.
Cool the eggs in cold water and remove the shells. Now you need to carefully separate the whites from the yolks, break the latter with your fingers and send them to the greens.
Grind the yolk and greens thoroughly, it is convenient to do this with a spoon or fork.
Grind the white that remains from the eggs into large chips using a grater with a large attachment. Transfer the whites to the mashed yolks and herbs.
The only ingredient that you should take care of in advance is to prepare the beets - here you can always experiment - boil, pickle, bake. We suggest baking beets. Choose the most delicious sugar beets on the market, wash them thoroughly, dry them and wrap them in a double layer of foil. Bake the beets in a hot oven for about two hours, check for doneness by piercing them. Cool the beets, peel and grate on a coarse grater. Wash the fresh cucumber and grate it with coarse shavings. Place prepared ingredients into a bowl.
Add all the sour cream, preferably not light, but thicker.
Dilute the kholodnik with ice-cold still mineral water, adjusting the thickness of the soup to your liking. Also use a few more variations of the liquid - full-fat kefir, tan, or beet broth, in which you should cook previously cleaned and washed beets. Season the dish with salt, pepper, granulated sugar and lemon juice. Take a salt test, be sure to put the cold one on the refrigerator shelf, leave for at least several hours, the longer, the tastier it will ultimately be. Serve according to tradition - with potatoes, but you can do without them.
BEET COLD recipe/Cold borscht
Good day :)
It's summer, it's hot outside, you need to take advantage of this and try to prepare as many dishes as possible that are suitable specifically for the summer menu - vitamin-rich, low-calorie and at the same time tasty))
I offer one of them, today a recipe for cold beet soup with water.
I love it very much: it’s easy to prepare, the ingredients are budget-friendly, and it’s always eaten, even if it’s prepared for hot days, and the hot days are over. In general, it’s easy, fresh and you won’t get better 😉
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How to make beetroot soup
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Date added: 2018-06-17
How to prepare cold meat?
Kholodnik or cold soup (more precisely, borscht) - traditional dish Belarusian, Polish, Lithuanian, Latvian cuisines, characterized by fairly simple preparation.
Kholodnik from beets on kefir or water: two step-by-step recipes
In Russian cuisine this soup is called beetroot soup. Kholodnik can be prepared with water, kvass or kefir. Unlike the well-known and very popular Russian okroshka, as a rule, there are no meat products, so it can be considered dietary dish.
How can you prepare a refrigerator?
Typically, kholodnik is prepared using kefir or beetroot or sorrel decoction, sometimes with milk. The main ingredients are pickled beets and fresh vegetables(chopped cucumber, onion, dill, parsley). They also go into the cold boiled potatoes, sliced boiled egg and sour cream. This simple dish is cooled before serving.
There are several ways to prepare cold soup with and without beets.
Kholodnik on water with beets
Ingredients:
You will need approximately 2 liters of cold water, 1-2 medium-sized beets, 4-5 (preferably young and fresh) cucumbers, 5-8 green onions, 5-8 sprigs of dill, the same amount of parsley, 4-5 hard-boiled chicken eggs, juice of 1 large lemon, sour cream, 1 teaspoon of sugar, salt. Garlic and ground black pepper small quantities won't hurt either.
Preparation:
First you need to prepare the beet broth: wash the beets, peel them, add 2 liters of cold water and boil until soft (about 1 hour).
Boiled beets should be transferred to a container with cold water. Add lemon juice, a little sugar (optional) and lightly salt to the beet broth.
It is better to cut the beets into thin strips with a knife (but you can use a chopper or coarse grater) and put back into the pan with the broth.
Boil chicken eggs in salted water for 6-8 minutes, cool with cold water, peel and cut into halves.
Next, wash the cucumbers, cut off the ends and cut into small cubes or thin strips. Rinse the green onions with cold water, shake off and chop finely. Wash the dill and parsley too, shake off and chop finely.
Combine chopped cucumbers, chopped onions, dill and parsley in a bowl, add a little salt and mix thoroughly.
Place 2-4 tablespoons of the prepared vegetable mixture in each plate and pour in the chilled beet broth (with beet pieces, of course), add half a boiled egg and serve. Sour cream can be added to plates - 1 tablespoon at a time, or served separately.
You can serve boiled young potatoes with the refrigerator (you can also add them directly to the dish).
Lithuanian kholodnik
Lithuanian kholodnik is prepared with kefir, although you can, of course, use yogurt or whey (other products can be used the same as described above). You can use pickled (canned) beets.
Kholodnik with sorrel
Ingredients:
You will need 300 grams of sorrel (instead of beets), 1.5 liters of water or kefir (the rest of the products are the same as in the recipe above).
Preparation:
Pure sorrel is boiled for 4-8 minutes in boiling water. Then cool the broth and add the remaining ingredients.
You can add radishes, boiled meat or even sausage. Although cold meat with sausage, of course, is difficult to consider as a dietary dish, everyone has their own taste and needs.
Kholodniki berry
You can prepare wonderful, non-boring cold drinks with berries. Both various wild edible berries and garden ones are suitable for this: raspberries, black and red currants, strawberries.
There are options for preparing cold meat using fish or even crustacean meat. Kefir can be replaced sour milk or yogurt. These soups can be flavored with cloves, cinnamon, cardamom, saffron and ginger. Fine dining will delight and pleasantly surprise your guests and family.
Let's cook 2 recipes for beautiful Belarusian soup. The description with the photo is clear and simple. The dish resembles okroshka and does not require expensive ingredients. Beets, hard-boiled eggs, fresh cucumbers and a selection of your favorite greens - affordable, healthy and surprisingly tasty on a sultry hot day.
The Belarusian kholodnik takes a little effort and will turn out great the first time, even for a novice cook.
Quick navigation through the article:
Classic kholodnik with water and sour cream
For 6-8 servings we need:
- Drinking water (cold) - 6 glasses (about 1.2 l)
- Sour cream (fat content to taste) - 7-9 tbsp. spoons
- Beets - 1 large or 2-3 small (150-180 g)
- Fresh cucumbers - 4 pcs. (about 12 cm in length)
- Eggs (hard-boiled) - 6 pcs.
- Lemon juice (or apple cider vinegar) - 1 tbsp. spoons
- Salt and ground black pepper - to taste
- Fresh herbs (favorite set) - 1-2 bunches
*We like dill and parsley, and sometimes green onions.
*Cilantro, lettuce and sorrel will also work.
*A little sugar - optional after testing
How to cook kholodnik in Belarusian.
Boil or bake the main character, beets, and cool.
- How to prepare beets is described in the photo below.
Grind the peeled root vegetables finely to form a voluminous mound. For example, cut into strips or three on a coarse grater.
Dissolve an acidifier (lemon juice or vinegar) in cold water and add salt to taste. Pour the beets into the pan and stir. The fill will quickly acquire a beautiful rich color.
We wash all the greens under running water, shake off excess moisture and dry them by placing them in a towel. Finely chop the greenfinch and add it to the beetroot base.
Wash the cucumbers and cut off the ends on both sides. If the skin is thick, you can peel it. Cut into small cubes. This is an important nuance in folk tradition. We have not seen either straws or grated cucumbers in the Belarusian refrigerator.
Let the eggs cool, peel and cut into medium or large cubes.
Combine the ingredients in the soup and taste for acidity and saltiness. If desired, we can adjust the taste to suit ourselves. There is no bias in the classics: a little bit of everything. And acids, and sweets, and salts.
Place the soup in the refrigerator for 10-15 minutes.
You can do different things with sour cream:
- Pour the soup into bowls and offer all the sour cream as a dressing - in a separate container on the table.
- Or stir half of the sour cream in a soup pan, and put the other half on the table for addition if desired.
In the classical tradition, summer beet soup is served with boiled potatoes- on its own, or accompanied by golden fried onions.
If your goal is to lose weight:
Use sour cream 10-15%. But even one and a half servings of soup with fatty sour cream contain no more than 200 kcal. The recipe is suitable for proper nutrition and vegetable fasting day. Not suitable for the strict phase of any low-carb diet.
Kholodnik in Belarusian style with kefir
For 6-8 servings we need:
- Beets (baked or boiled) - 3 pcs. large
- Kefir (cold, fat content to taste) - 1 l
- Drinking water (cold) - 2 l
- Green onion (finely chopped) - 3-5 feathers
- Dill - 1 medium bunch
- Fresh cucumbers - 4 pcs. average
- Eggs (hard-boiled) - 4-6 pcs.
- Salt - 3 tsp.
- Sugar - 2-3 tsp.
How to cook.
Preparing the beets is up to you.
Baked root vegetables tend to be sweeter, although boiling beets is easier and requires less heat in the kitchen.
We assemble the soup from chilled (!) ingredients.
Grind all ingredients except eggs - as in the recipe above.
- Cut the eggs in half and add 1-2 halves when serving.
- To fill, mix water and kefir, add grated beets, mix and taste. Add salt and sugar to taste.
Combine chopped vegetables, herbs and kefir-beetroot base.
Mix and put in the refrigerator for 15 minutes.
Serve with halved eggs.
- If there are a lot of children and elderly people at the table, it is better to immediately cut the eggs into 4 parts.
Convenient to keep the recipe before your eyes - with step by step photos below.
A few words about the benefits of the meal.
We are in love with kefir! Most Valuable source of probiotics. Make it with sourdough at home more often to use in cold weather. summer soups. Making kefir is very simple. It turns out delicious with milk of any fat content and is much cheaper than the rare store-bought alternatives with “live bacteria.”
The best ideas for variety and how to choose beets
If you don’t have kefir on hand, and water seems too simple a solution, chilled whey, ayran and kvass with water will do. Add sour cream to the plate.
List of recipes
Beetroot - a traditional dish national cuisine Poland, Belarus and the Baltic states. Prepared on the basis of beet broth. Beet cooking time is from 30 to 60 minutes. Instead of broth, many people prefer to cook with kefir and homemade kvass. You can also cook not with boiled beets, but with pickled ones.
The refrigerator is filled with chopped fresh herbs, boiled eggs and other ingredients, depending on recipes, of which there are a great many. It is served straight from the refrigerator, sometimes with sour cream or boiled potatoes.
Despite the low calorie content of cold water, it perfectly quenches thirst and hunger, which is why it is especially in demand in the summer. Here are some of the most popular recipes.
This cold soup is easy to prepare. For eight servings you will need:
The sequence of our actions is as follows:
- Cook the beets until fully cooked. After it cools down, grate it.
- We cut the cucumbers into thin circles, from which we then cut into thin strips. Chop the onion and dill, mix with cucumbers and set aside on a separate dish.
- Place the grated beets in the broth. Add squeezed lemon juice to the broth to taste and put the beetroot soup in the refrigerator.
- Before serving, add chopped herbs to each plate. After that, fill it with the broth, which by that time has acquired a rich, bright color, and add a tablespoon of sour cream and half a boiled egg.
Beetroot soup will be more satisfying if you flavor it with pieces of brisket and diced boiled potatoes.
This is a classic Belarusian kholodnik recipe. Belarusian cold beet soup is considered the most high-calorie. To prepare it we will need:
Let's write down what we have to do point by point:
- Place the beef in cold water and put it on the fire. Cook it in boiling water for an hour, constantly skimming off the fat.
- Boil potatoes and beets separately. We clean the beets, cut them into strips or grate them.
- Pour boiling water over the tomatoes and peel them. Then you need to chop them together with the onions and place them in a boiling broth. We also put red pepper cut into rings, potato cubes and beets there. Then boil the broth for another 20 minutes.
- Cool the broth, remove the meat from the pan and cut it into small cubes. After the beetroot soup has steeped, it is served.
Instead of beef, you can use 100-150 g of mushrooms.
This simple recipe allows you to prepare cold soup with beets, which is especially pleasant and healthy to eat in the summer heat. It doesn't take long to prepare the soup. For this you will need:
Let's look at the sequence of actions step by step:
- Peel the washed beets and place them in cold water. Cook in a covered pan over low heat for 45-50 minutes. Now, having cooled the broth, remove the beets from it and strain.
- Grate the beets and place them back into the pan. Then salt the resulting soup and add sugar, vinegar or, instead of vinegar, lemon juice to taste.
- Remove the ends of the washed cucumbers and cut them into small strips. Wash the green onions and dill, then chop them. Cut the sausage into thin slices.
- In a separate bowl, mix the greens with cucumbers, slices of sausage, pepper and salt.
Cold beet soup and assorted greens are served in different bowls. Those sitting at the table add vegetable mixture to their taste.
There is a Belarusian custom according to which boiled young potatoes are served instead of bread.
Taking a close look at any cold recipe, it becomes clear that boiled beets can be replaced with pickled beets without compromising quality. Beet soup made from pickled beets is no less tasty. But sometimes the use of pickled beets is specifically specified. Let's give this recipe. To prepare it you will need:
This dish is prepared as follows:
- Drain the brine from the jar with pickled beets so that no more than half a glass remains in the jar. Chop the beets, if necessary, and also chop the sausage and herbs.
- We put all this in a saucepan, add a liter of cold, boiled water. Add salt to the water to your taste and put it in the refrigerator. The soup is ready.
Many people prefer to make cold soup differently. Kholodnik made from beets and kefir turns out no worse than usual. Just make the soup by strictly following the recipe. But preparing it is quite simple. You will need: 
- Large, red beets - 3 pieces;
- Large bunch of onions - 2 pieces;
- Dill – 150 g;
- Fresh cucumber – 2 pieces;
- A liter of low-fat kefir;
- Liter of sparkling mineral water;
- Salt - a teaspoon.
Let's write down the recipe step by step:
- Boil the beets and chop them finely.
- Grind the chopped onion and dill with salt and mix them with cucumbers, cut into small strips.
- Place the beets and mixed greens in a saucepan, fill with mineral water and kefir. It will foam a little, don't mind.
- Place the pan in the refrigerator for two hours.
Kholodnik for children with doctor's sausage
This recipe will be very useful for parents, since in the summer children are reluctant to eat hot dishes. Cold beetroot could be a good replacement. In addition, its preparation is not particularly difficult. You need to have the following products.
In the summer, in the heat of the day, there is nothing better than treating yourself to Kholodnik - a delicious vitamin-rich beetroot soup. There are many recipes for Kholodnik, but I offer you two proven options: Kholodnika with beet water with the addition of meat and lean Kholodnik, whichever you like. This soup is good because in the heat you are unlikely to want hearty “heavy” food, and the combination of vegetables and beetroot broth is just a vitamin “bomb”. Overall, tasty, healthy and refreshing.
Kholodnik recipe from beets on water
Kitchen appliances: grater, pan, stove.
Ingredients
We take medium-sized potatoes, cucumbers and beets. Instead of meat, you can take sausages.
Cooking Kholodnik from beets in water
At the very end, add sour cream to taste.
Beetroot Kholodnik recipe video
In the video you can watch in detail the process of preparing Kholodnik from beets with the addition of meat.
Recipe for vegan (lenten) Beetroot Kholodnik
Cooking time: 40 minutes.
Number of servings: 4.
Kitchen appliances: grater, pan, stove.
Ingredients
Instead of tofu, you can use Adyghe cheese.
Preparing Vegan Kholodnik
- Boil 5 potatoes without peeling.
- Grate 450 g of beets.
- Place the beets in a saucepan, add 2 liters of cold water and bring to a boil. Turn off the heat and leave the broth to cool until room temperature. Once it cools down, put it in the refrigerator.
- Mash 250 g of tofu with a fork.
- Peel the cooled potatoes and cut them into cubes.
- Cut 200 g radishes into small thin slices.
- Cut 500 g of cucumbers into small cubes (you can cut off the peel if desired).
- Finely chop the green onions and herbs.
- Place all the ingredients in a container - tofu, potatoes, radishes, cucumbers, herbs and green onions. Mix thoroughly.
- Place the chopped vegetables into portioned plates, add salt to taste and pour in the beet broth along with the beets. You shouldn’t salt the entire filling at once - it will release juice and spoil.
Video recipe for Lenten Kholodnik made from beets
This video presents a master class on preparing vegan (lenten) Kholodnik from beets.
You can add ice cubes to these soups when serving.
In any such recipe, you can add an arbitrary amount of water, on average - 200 g per serving, but in general - so much so that the consistency of the soup is the way you like it, because some people like very thick soup, while others like it thinner.
I also recommend trying other similar ones. summer recipes, for example, or a very interesting option. A similar recipe is also relevant for the hot season. And of course, different types okroshek.
