Do you think that the summer menu must include liquid first courses, but do not want them to be hot? Then such a wonderful dish as cold borscht, which is a compromise, can be the ideal solution: on the one hand this is undoubtedly the first dish, but it should be served only in a cold form, which cannot but be pleasant in the sweltering summer heat. In principle, the recipe for cold borsch can be called similar to the recipe for ordinary okroshka, but their similarity - finely chopped and mixed ingredients - ends when the time comes for dressing. Cold borsch can not be seasoned with anything other than beetroot broth.
And this, it should be noted, also has its own trick: beets must not be chopped (as many housewives are used to cooking borscht), but grated. If desired, the cold borscht recipe can be implemented in a vegetarian version (with vegetables alone) or traditional (with boiled meat or sausage). The finished dish should be served to the table with two constant components, in the absence of which the food will not be as tasty as it should be, with table horseradish and sour cream.
Here is one of the recipes that will surely appeal to all lovers of tasty, healthy and original food. To prepare such borscht, you should take beets (1 pc.), Potatoes (4-5 pcs.), Eggs and cucumbers (4-5 pcs.), A little green onion and dill, seasonings and apple cider vinegar. First of all, you need to peel and grate beets (large), then put them in a pan and pour water (at least 3 liters). As boiling in water, you can pour vinegar and boil the beets in this mixture until fully cooked. Further, the recipe for cold borsch suggests finely chopped boiled and peeled eggs, chopped cucumbers and greens. The last to go to the pan is boiled, chilled and also chopped potatoes and managed to cool, cut into small slices of beets. All the ingredients need to be mixed - carefully, so as not to squeeze out the juice ahead of time, and not salt until the season with a chilled beetroot broth. At the same time, you can add chopped table horseradish to the meal, and putting it in a plate - add a spoonful of sour cream.
Only one of the dishes of Lithuanian national cuisine called shaltibarschay ’can argue in popularity with Russian cold borsch. The most interesting and original recipe for Lithuanian borsch offers: take kefir (900 ml.), Yogurt (450 ml.), Cucumber (1 pc.) And beets (500 gr.). Also sometimes eggs (4-5 pcs.), "Arrows" of green onions, dill and seasoning are added. The boiled beets should be first grated on a coarse grater, combined with cucumber, chopped into small cubes, chopped onions and eggs. All components should be poured with kefir and yogurt and season with a small amount of sour cream and, if desired, herbs.
Another recipe for cold borsch offers to create a dish closer to the traditional domestic version. Ingredients for it: beets (2 pcs.), Potatoes (4 pcs.), Carrots (2 pcs.). You will also need eggs (2 pcs.), Ham or sausage (100 gr.), Apple cider vinegar (10 ml.), Seasonings (including table horseradish) and a little sour cream (for dressing). First of all, it is necessary to boil the beets in boiling water with vinegar, cool and chop finely, then mix with potatoes and carrots, boiled separately and chopped. All ingredients must be chilled and mixed, then covered with cold beetroot broth. Before serving, you can put boiled eggs and ham, chopped into small cubes, sprinkle with spices and season with sour cream. “The recipe for borsch for the winter” is sometimes called this dish in our country, as it can even be preserved in banks.