Although a month of summer has passed, and there are still two months ahead, we will be happy to prepare lighter dishes, for example, one of such dishes could be cold borscht.
This summer soup will refresh you in hot weather, fill you with vitamins and give lightness to your body. In addition, there are quite a lot of options for preparing it; you can even prepare it with fish, sausage, or just vegetables. But ingredients such as beets, cucumber and herbs are sure to be present in this famous dish. If any of you are on a diet or want to lose excess weight, this dish will also be a wonderful assistant in the fight for beauty.
Today we will look at 5 delicious recipes for cold classic borscht. I also recommend checking out the recipes for wonderful okroshka made with kefir.
Cold borscht with beets
Here I will tell you how to cook cold borscht with beets - a dish of traditional Lithuanian cuisine. A wonderful light and beautiful soup for any time of year, which is very healthy and nutritious.
In Lithuania, cold borscht is usually served with boiled potatoes. Moreover, potatoes are usually boiled in their skins, cut into slices, sprinkled with coarse salt and served on a separate plate. Potatoes fried in large slices are also allowed. As for meat, boiled smoked sausages are perfect for this soup.
Ingredients:
- Beets - 2 pieces;
- Vinegar - 1 tbsp. spoon;
- Kefir - 1 liter (fat);
- Cucumber - 2 pieces;
- Chicken egg - 2 pieces;
- Dill - 1 bunch.
How to cook:
The soup is based on pickled beets. You can buy it ready-made, but I prefer to cook it myself. To do this, you need to boil the beets, peel them and grate them on a coarse grater. Then you need to add vinegar to it and let it stand at least overnight. Hard boil the eggs, let cool completely, then peel. To add eggs to soup, you can cut them into small pieces. However, I prefer to add half an egg to each serving, it makes the dish look prettier. Therefore, I simply cut each egg lengthwise into 2 equal parts. Chop the dill with a knife or kitchen scissors. Do not skimp on the dill in this soup, it will make the taste richer. Cut the cucumbers into circles, and then cut each circle into 4 more slices. For 4 servings, I take two medium-sized cucumbers. The peel does not need to be peeled. The last step is to combine all the ingredients in bowls. Place some beets, cucumbers, dill on each plate, and pour kefir over it. For each serving, take approximately 200-250 milliliters of kefir. If there is beet juice left, pour it into plates too. Mix the soup well and place half an egg on top.
Origin story
The exact history and date of invention of borscht is unknown; there is not even a clear opinion as to which cuisine this dish belongs to. Some believe that it was invented by the Poles, others say that it appeared in Lithuania, but the most popular version is the one that says that beetroot is a national Ukrainian dish.
The name of this food appeared due to the addition of the parts “boron” and “shch”. The word "boron" meant brown, and brown used to be equal to red. The letter “sch” came from the well-known cabbage soup. In fact, the word “borscht” means brown (red) cabbage soup with beets.
Cold borscht - Step-by-step recipe
Ingredients:
- Beets - 4 pcs.
- Egg - 4 pcs.
- Cucumber - 3 pcs.
- Green onions - bunch
- Dill - a bunch.
- Sour cream - 150 gr.
- Lemon juice - 1 tbsp. l.
- Mustard - 2 tsp.
- Sugar - 1 tbsp. l.
- Salt - to taste.
- Water - 2 liters.
Cooking method:
1. First, pour water into a saucepan and boil.
2. Take beets, wash them thoroughly, cut into thin strips.
3. When the water boils, add the beets and boil.
4. Add salt, sugar and lemon juice. If you don't have lemon juice on hand, you can replace it with vinegar. Cook until tender, approximate cooking time is 20 minutes, then remove the pan and stoves and cool the broth (approximately 1 hour).
ARTICLES ON THE TOPIC:
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- Vegetarian borscht – the most delicious dietary recipes
5. While it cools, chop the cucumber and herbs. Then, add the ingredients to it and put it in the refrigerator for about 1 hour.
6. Take the eggs, boil them and let them cool, then cut them as desired, maybe just into cubes, or into straws.
7. Mix sour cream and mustard. Add the required amount of mustard to taste. If you like it spicier, add more mustard.
8. Mix all ingredients.
9. Fill with broth.
10. Place in the refrigerator for an hour.
11. After an hour, take the soup out of the refrigerator, pour it into portions, add eggs to it, season with sour cream and mustard sauce and serve.
Cold pickled beet soup
To add a piquant flavor to the cold meat, I recommend using pickled beets. It can be found in the store. Or someone has been making preparations for the winter since the fall. It is very convenient in the summer to get a ready-made jar of pickled beets from the cellar and make a cold one.
You will need:
- pickled beets – 1 jar (500 gr.);
- boiled eggs – 2 pcs.;
- fresh cucumber – 2 pcs.;
- boiled potatoes – 2-3 pcs.;
- green onions or other greens – 70 g;
- salt, pepper - to taste;
- vinegar - to taste;
- sour cream – 2 tbsp. spoons;
- cold boiled water – 1 l.
This type of beetroot soup is prepared very quickly. Finely chop the greens. Cut all other ingredients into strips.
Pour the jar of beets along with the marinade into the pan, and add chopped eggs, cucumbers and potatoes there. Season everything with salt and pepper to taste, and add a liter of water. Add vinegar, about 1 tablespoon. Let it brew for a while. Usually an hour is enough.
Serve with sour cream and herbs.
Cold borscht: classic recipe with fresh beets and water
The best refreshing soup, it turns out very beautiful, bright, rich. This is how they cooked it in Soviet times; I remember it from the 80s of the last century. This is an excellent simple and inexpensive replacement for okroshka with affordable ingredients. The vegetable dish is healthy, low-calorie, dietary. If desired, you can add meat or fish to the refrigerator, it will be even more satisfying.
Ingredients:
- 150 gr. peeled beets;
- 50 gr. peeled carrots;
- 10 gr. Sahara;
- 15 ml. 3% vinegar;
- 100 gr. fresh cucumbers or radishes;
- 50 gr. green onions;
- 2 pcs. boiled eggs;
- 1 liter of water;
- salt to taste.
Cooking steps:
1. Prepare the borscht base. I cut the beets into thin strips, put them in a saucepan, and fill them with some cold water. The water should not cover the beets; I also add three percent vinegar. Bring to a low boil, cover with a lid, and simmer until fully cooked. It took me 1 hour. 15 minutes.
2. Similarly, I cut the carrots into strips and simmer them in a small amount of water. The carrots are ready in 7 minutes.
3. I bring the remaining water to a boil, put the beets with broth, carrots into it, add sugar and salt to taste. I let it boil and cool quickly. To do this, I put the pan in cold water, then put it in the refrigerator for 4 hours.
4. The borscht was steeped and turned out incredibly beautiful and rich. The broth is aromatic and tasty; in this form it is perfectly stored in the refrigerator.
5. I cut the radishes and cucumbers into strips, finely chopped the onion, and cut the eggs into slices.
6. Place fresh cucumbers, radishes, green onions on a plate, stir, pour in borscht, season with sour cream, add a boiled egg.
The soup has a wonderful mild taste and bright aroma. And if you spread a little mustard on a piece of black bread, it’s just a unique delight, pleasure and just a dream for everyone. Try this most successful summer dish.
In Lithuanian
For many, this is a completely unusual recipe, but if you like okroshka, then you will like the dish.
Required Products:
- three small beets;
- fresh green onions;
- two cucumbers;
- four eggs;
- liter of low-fat kefir;
- a few spoons of sour cream;
- dill and salt.
Preparation:
- Prepare the beets, boil them, peel them and grate them. Place it in a deep bowl where all the products will be mixed.
- Cut the boiled eggs into pieces into the selected container.
- Do the same with cucumbers, onions and other greens.
- Add sour cream, salt here and mix.
- Mix kefir with a little water and pour this mixture over the dish. Leave in the refrigerator for a while before serving.
Simple recipe with meat
Ingredients:
- Beef - 400 gr.
- beets - 500 gr.
- potatoes - 2 pcs.
- radishes - 2-3 pcs.
- eggs - 2 pcs.
- carrots - 1 pc.
- fresh cucumber – 1 pc.
- vinegar 9% - 1 tbsp. l.
- bay leaf - 2 pcs.
- black peppercorns.
- dill, parsley and green onions to taste.
- salt to taste.
Cooking method:
1. We wash the beef, clean it from films and scald it with boiling water (this is necessary in order to get rid of foam during cooking).
2. Pour water into the pan, then put the meat in boiling water, let it simmer for 5 minutes over high heat, then reduce the heat and simmer until tender (1-1.5 hours). 15 minutes before cooking, add black peppercorns, bay leaf and a bunch of dill.
3. Take the meat out of the broth and let it cool. After that, cut into cubes. Strain the broth and put it in the refrigerator to cool.
4. Wash fresh beets thoroughly and cook in a small amount of water until ready (this will give us a concentrated beet broth).
5. Boil the potatoes in their skins and leave to cool.
6. We also bring the eggs to readiness and cool. If you wish, you can also boil the carrots and add them.
7. Peel the beets, carrots and grate them on a fine grater.
8. Wash green onions, fresh cucumber, dill and parsley and chop very finely.
9. Wash the radishes thoroughly and cut into thin strips.
10. Take a pan with concentrated beet broth, add meat to it, dilute it with cooled broth (1 cup of broth is enough), add salt, add a tablespoon of vinegar, and mix. Place the borscht in the refrigerator for about 15 minutes to allow it to steep.
11. Peel the cooled potatoes, cut them and fry them in a frying pan with a little oil.
12.Add all ingredients to the pan and mix thoroughly.
13.Pour the borscht into bowls, garnish with an egg cut in half. Serve with sour cream and hot separately. Bon appetit!
Classic Lithuanian recipe
Ingredients:
- Beets - 3-4 pcs.
- Fresh cucumbers - 3 pcs.
- Eggs - 4 pcs.
- Dill - 1 bunch
- Green onions - 1 bunch
- Kefir - 1 liter
- Sour cream - 4 tablespoons
- Salt - to taste.
Cooking method:
1. First of all, boil the beets in their peels until fully cooked. It will be ready within 20-30 minutes. If you poke the beets with a fork and they are soft, then you can remove them from the stove and let them cool.
2. While the beets are cooking, cut the cucumbers into small cubes and chop the green onions and dill.
3. Boil the eggs hard, cool and cut into small cubes.
4. After the beets have cooled, peel them and grate them on a coarse grater.
5. Place the chopped and grated ingredients into a large, deep saucepan. Add salt to taste and add 4 tablespoons of sour cream.
6. Mix all the ingredients well and pour a liter of kefir and 200-250 ml into the pan. cold water.
7. Place the finished borscht in the refrigerator for about 30-40 minutes so that it cools down and settles well.
8. After this time, the soup can be served.
9. I hope this simple recipe will please you and your loved ones.
Bon appetit.
Cold borscht - a dietary recipe for weight loss
The proposed cooking method relates to proper nutrition. The soup is light, quick, tasty, and has low calorie content. It becomes clear that it is quite easy to lose extra pounds with the help of this vegetable first course. The soup contains a large amount of fiber and nutrients, which has a positive effect on digestion. Men can be offered an option with chicken and sour cream; they like it more filling. For women, a light version of cold soup without meat and sour cream is suitable. This is an excellent solution for those who want to lose weight, so feel free to include this refreshing soup in your menu.
Ingredients in the photo:
Cooking steps:
1. Grate cucumber, boiled egg, and radish on a coarse grater. I rub boiled beets in a similar way. I cut the chicken meat into cubes. Using a knife, chop dill and green onions. Mix all ingredients in a suitable bowl.
2. Salt, pepper, add horseradish to taste. Pour mineral water with gas and kefir into a bowl.
3. Add sour cream and take a sample. The result is a nutritious, beautiful, light dish with a lot of vitamins.
I serve the soup chilled; it is advisable to keep it in the refrigerator for some time.
Belarusian Kholodnik with beets recipe
The period of hot summer days has come and you can increasingly find cold soups on the table of housewives. But if everyone’s favorite okroshka is already boring and does not evoke emotions, then we present you with an excellent alternative - Belarusian Summer Kholodnik with beets, the recipe of which comes from Belarus.
Its basis is beets. Although in the cuisines of Latvia, Lithuania and Poland you can also find kholodnik made only from sorrel, this recipe has not taken root in Russia.
Easy to prepare, completely vegetarian, healthy and refreshing, kholodnik has firmly taken its place in the recipes of people who adhere to a healthy lifestyle.
Ingredients:
- kefir 1% - 1 l;
- beets—1 pc.;
- cucumbers - 1-2 pcs.;
- egg - 2 pcs.;
- sorrel - 1 bunch;
- greens - to taste;
- salt, pepper - to taste.
The process of preparing Belarusian-style cold soup with beets:
- Boil the beets for 30-40 minutes, adding a pinch of salt or a little table vinegar to the broth. This will help maintain the color of the soup.
- Finely chop the cooked beets, add chopped cucumbers and eggs.
- Finely chop the sorrel and place in boiling water for 30 seconds to soften the leaves. After this, immediately cool in water.
- Chop the greens. Add to vegetables and sorrel. Mix. Add kefir, kvass or yogurt (whatever you like) to the resulting mass. Salt and add spices to taste.
- Be sure to cool before serving.
Ready-made Belarusian kholodnik with beets is served in a deep bowl and garnished with fresh herbs or an egg. Congratulations! Now you have a new original cold soup on your table that won’t let you go to waste on hot summer days!
Cook deliciously, eat right and share your impressions of the recipe #Red cold borscht with beets in the comments and social networks. Bon appetit!
Step-by-step recipe for cold (Lithuanian) borscht with kefir
Beetroot soup cooked with kefir is very tasty. In addition, the fermented milk base makes it even more useful.
The dish is prepared very simply and is a masterpiece of Lithuanian national cuisine. If you haven’t tried this borscht yet, I recommend making it. It tastes a little like okroshka made with kefir.
Ingredients (for 6 servings):
- Wash the beets and add water to boil.
Check the readiness of the vegetable with a fork or knife. When the root vegetable becomes soft, they will easily enter it.
Peel the cooled beets and grate them.
- We will need hard-boiled eggs. We also set them to boil for 7-10 minutes after boiling. Peel the cooled eggs and cut them into small cubes. We also cut fresh cucumbers. Chop the dill and onion.
- Mix all the chopped products in a saucepan, season with salt to taste, add sour cream.
- Pour a liter of kefir from the refrigerator. Bring the soup to the desired thickness with cold drinking water and stir.
- If you wish, you can cool the soup further by placing it in the refrigerator.
- Then pour into plates, garnishing the dish with a sprig of dill. Lithuanian housewives serve cold borscht with chopped boiled potatoes.
But you can serve cold soup with black bread. Instead of sour cream, season it with mayonnaise or add a little mustard for spiciness.
With smoked cod
The name of this dish may not sound very appetizing, but the result is a very tasty soup.
Ingredients required for cooking:
- two cucumbers;
- smoked cod, which can be replaced with other fish if desired;
- three eggs;
- beets - 2 pieces;
- sour cream - to taste;
- herbs and spices.
Cooking process:
- Unlike other cooking options, here the beets will be boiled in their skins and only after they are ready they need to be cooled, peeled and cut into thin strips. Add water again, bring everything to a boil and leave to cool. There is no need to pour out the beet broth; it will serve as the liquid base for the borscht. To cool quickly, all this can be placed in the refrigerator.
- Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same goes for green onions. All this is placed in the already cooled broth with beets. Now you can add sour cream and mix everything well.
- While the future borscht continues to cool, it’s time to boil the eggs. As in other recipes, they are cut into halves and used a little later.
- When you are ready to serve the borscht, you need to take a deep plate, first put the egg halves in it, then the finely chopped greens that you decide to use. It could be dill, parsley or both. Then the fish is laid out in small pieces and the whole thing is covered with beetroot broth with cucumbers and onions.
Cold borscht with sausage and pickled beets from a jar without cooking
An excellent first course for a summer lunch, it turns out light, tasty and very healthy. The preparation is simple, so I cook it very often and it is eaten instantly. Be sure to prepare this mouth-watering delicacy.
The use of pickled beets gives the dish its own unique flavor.
Ingredients:
- Pickled beets - 1 jar (0.5 l).
- Fresh cucumbers - 200-250 grams.
- Radish - 150-200 grams.
- Boiled egg - 3-4 pieces.
- Boiled sausage - 200-250 grams.
- Green onions - a bunch.
- Dill, parsley - a bunch.
- Salt, pepper, sugar, vinegar - to taste.
Cooking steps:
1. Finely chop the greens, cucumbers, radishes, and eggs. The beets are already cut into small strips in the jar. Cut as you like - into small cubes or strips.
2. Place all ingredients in a suitable bowl. If you don't need to serve the cold borscht right away, these slices can be stored in the refrigerator for 2 days. Just add beets and water just before serving. I also add the pickled beets along with the brine, mix well, pour in cool boiled water until it becomes a soup.
3. Add salt, pepper, granulated sugar to taste, stir well until they are completely dissolved. I leave it for 5 - 7 minutes to infuse.
4. I taste, if there is not enough salt, sugar or vinegar, I add to taste. If there is enough of everything, I put it on portioned plates and top it with a generous spoonful of sour cream.
Enjoying delicious cold borscht. You can also make a vegetarian version of this dish by simply removing the sausage. I made a wonderful first course for a summer lunch. Bon appetit!
Cold Lithuanian borscht with kefir and boiled beets for a 3 liter pan
In the Baltics, this soup is often prepared at home in the summer; it is on the menu in absolutely every cafe. You can't think of anything better in the heat; cooking takes little time. In Lithuanian this dish is called shaltibarščai, but we Russians call it by the usual word - beetroot soup. Lithuanian cold borscht is served very chilled and fresh. When stored, the soup loses its beneficial properties.
Ingredients:
- hard-boiled eggs -5 pieces;
- fresh cucumbers (without skin) 3 pieces;
- boiled beets - 500 grams;
- kefir (3.2% fat) 1.6 liters (2 packets of 800 ml);
- cold water 500 ml;
- Grind greens (green onions, parsley, dill) with salt;
- sour cream 15% (grind 3 tablespoons with yolks);
- salt to taste.
Cooking steps:
1. Grind the greens with salt so that the juice is released abundantly and the essential oils are revealed. I place the prepared greens first in the pan.
2. I grate the beets on a coarse grater. I find it very juicy and tasty, just what I need for a summer soup. I also send it to the pan.
3. The next step is to grate the peeled cucumbers on a coarse grater. I send juicy, aromatic and crispy cucumbers to my future cold Lithuanian borscht.
4. I separate the yolks from the whites in boiled eggs. I grind the yolks with a fork with sour cream, and the whites on a coarse grater. I put the prepared whites into the pan.
5. Now I add the delicious mashed yolks with sour cream to the pan.
6. I pour kefir into the pan, dilute the contents with cold boiled water, which I put in the refrigerator early in the morning to cool. All my ingredients fit into a three-liter saucepan. Gently mix the contents. The result is cool and delicious.
Lithuanians know a little secret about how to avoid feeling hungry quickly after eating a light soup. It is correct to serve shaltiborschai with hot boiled potatoes.
This dish, which does not have to be cooked, is suitable for people who lead a healthy lifestyle, and can be eaten by people who want to lose weight.
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 g;
- 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.
Video on how to cook beetroot soup with meat (sausage)
To be honest, I’m not a fan of summer soups with sausage or meat; I prefer light vegetable options. But when I watched this video, I couldn’t help but share it with you. How skillfully and beautifully the beetroot soup with turkey meat is prepared and what a rich composition! I think that I myself will follow the example of this wonderful chef. I hope you enjoy this recipe too.
We will need:
- raw beets - 1 pc.
- turkey fillet
- fresh cucumber - 1 pc.
- radish - 1 pc.
- egg - 1 pc.
- fresh green peas
- garlic
- sour cream
- chili pepper
- ground pepper
- thyme
- rosemary
- Bay leaf
- vegetable oil
- green onions
- dill
- wild garlic
- salt
Light in calories and easy to prepare, cold borscht takes pride of place among summer soups.
Simple tips to make cold borscht delicious:
- use chilled food for cooking,
- for a slight sourness, use pickled beets with vinegar or add a little lemon juice to the dish,
- A glass of chilled apple juice gives a special taste,
- To quickly cool the soup, use frozen dill,
- Serve the finished cold meat with hot boiled potatoes.
Perhaps someone likes okroshka or gazpacho more. We will talk about them too, but later.
In the meantime, bon appetit everyone and see you soon!
Cold borscht: classic recipe with boiled beets, without meat
Ingredients for 2 servings:
- Root vegetable – 1 pc. (small, 250 grams).
- Medium cucumber.
- Kefir 1% fat – 0.5 l.
- Chicken egg category 1C – 1 pc.
- New potatoes – 3 pcs.
- Onion and dill - several sprigs.
- A clove of garlic.
Boil the vegetable in its peel, hard-boiled eggs and jacket potatoes. Cool completely.
Wash and dry the greens.
Clean the root vegetable. Grate on a coarse grater.
Chop the cucumber into strips.
Crush the eggs with a fork.
Cut the peeled potatoes into small cubes.
Chop the greens and lightly pound with a porcelain pestle to release the juice.
Mix the ingredients.
Pour in kefir (whey or beetroot infusion).
Season the borscht with crushed garlic.
Stir.
When serving, place a spoonful of sour cream on each plate.
Chicken breast, beets and eggs in cold borscht
A light soup that will be the perfect lunch on a hot summer day.
Ingredients:
- 4 small beets;
- Greens to taste;
- 2 hard-boiled eggs;
- 4 radishes;
- Mustard and horseradish taste;
- One medium cucumber;
- Half a boiled breast;
- Cold water;
- Vinegar 9% to taste;
- Salt and granulated sugar to taste.
Preparation:
1. Place the beets in a saucepan, add cold water and boil until soft. Then cool and clean.
2.Grate it, put it in a bowl, add horseradish and mustard. Pour in vinegar, about one tablespoon.
3.Salt, add sugar and pepper to taste. Stir and pour in a small amount of cold water.
4.Chop radishes, cucumbers and chicken into strips. Place them on plates and fill with beetroot mixture.
5.Garnish with chopped egg and sour cream. Serve chilled.
How to cook cold botvinya with beets - video recipe
A classic Lenten dish for the hot summer. The step-by-step preparation is very similar to everything we did above. Beet tops appear in the ingredients. The healthy sourness and unexpected texture will delight you!
We need:
- Beets (cook, cutting off the tops) - 2 pcs.
- Beet tops (keep fresh)
- Cucumber - 2 pcs. bigger
- Dill and parsley - to taste
- Eggs (hard-boiled for 10 minutes) - 2 pcs.
- Salt, sugar, spices - to taste after tasting
- Lemon juice or apple cider vinegar - from 1 tbsp. spoons
- Sour cream - 1 tbsp. spoon in plate
Here you will always find convenient recipes with step-by-step photos on how to cook cold borscht. Classic summer soup with beets and pleasant sourness. And every day your recipe will be different!
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