In the summer heat, I practically do not want to eat anything, and the body needs proper nutrition, even at this time. Most citizens are saved by the well-known okroshka, which not only satisfies hunger and saturates with nutrients, but also refreshes well. Of course, such a dish is not the only and far from the first among cold soups with which you can diversify your summer menu. For those who are not familiar with cold beetroot, the recipe is offered below.
Where does the origin come from
Initially, beetroot soup originated in Eastern Europe and was called a cold store there. Already on the territory of our country, the dish has undergone some changes in the recipe and has become known due to the main ingredient, the name we are familiar with. It is interesting that for many people it will not be possible to find the classic recipe for cold beetroot in recipes because it is called cold borsch. Namely, beetroot refers to kvass-based soup, although it can be cooked on beetroot broth and kefir, and even on a mixture of liquid components.
Today, there is even a recipe for making a hot analogue of a dish. In accordance with it, tomato puree and fried onions are the basis.
Dish ingredients
The cold beetroot recipe, regardless of its variation, includes:
- boiled beets;
- vinegar (lemon juice);
- boiled eggs;
- fresh cucumbers or radishes;
- parsley and onion;
- salt, sugar.
To prepare an option, often called cold borsch, you should add carrots to the list. You can also make beetroot meat by adding boiled chopped meat, ham or sausage, or fish, adding boiled fish or crayfish (only cucumbers are not used in this version). If desired, the dish is also supplemented with potatoes.
As a dressing, beetroot broth and kefir are most often used, but the recipe for a classic cold beetroot (with a step-by-step photo is presented below) from the collection of recipes suggests kvass as a liquid base. At home, many advise to mix the broth with yogurt, kvass or kefir.
Cooking
- The first step is to wash and peel the beets, and then grate it raw on a grater.
- Next, the root crop should be let down or immediately filled with water and boiled for 30 minutes, always with vinegar or lemon juice. For 400 grams of beetroot water, 1.8 liters will be required, and vinegar - a tablespoon. When using lemon juice, squeeze it out of a fruit weighing 180 grams.
- Further, if there is carrot in the recipe, it also needs to be grated and seasoned, additionally salting and adding a little sugar.
- Potatoes must be boiled in a peel until cooked.
- Hard-boiled eggs.
- Cool potatoes and eggs, peel and finely cut into cubes or grate.
- Cucumbers or radishes are also grated.
- Cut the meat or ham into thin slices.
- Finely chop the greens and grind with salt, so that it better gives off its aroma and taste.
- In conclusion, the cold beetroot recipe provides only for combining the ingredients in one dish together with a liquid base. If desired, kefir, kvass and so on are added here.
Before serving, the dish is sprinkled with herbs and decorated with half of a boiled egg. If the dish is prepared without kefir, then sour cream.
Product Options
With potatoes, a cold beetroot recipe includes:
- cucumbers or radishes - 200 g;
- beets - 3 pcs.;
- greens - 40 g;
- 2 medium potato tubers;
- carrots - 1 pc.;
- juice of one lemon;
- sugar - 30 g;
- eggs - 80 g;
- table vinegar - 2 tablespoons;
- onions - 1 pc. (optional).
The recipe for a classic dish, often also called cold borsch:
- fresh cucumbers -125 g;
- carrots - 50 g;
- beets - 200 g;
- fresh herbs - 60 g;
- eggs - 80 g;
- sugar - 10 g;
- vinegar 9% - a tablespoon;
- water - 800 ml.
The following beetroot can also be called borsch, but already meat:
- boiled meat, ham or sausage - 330 g;
- chicken eggs - 80 g;
- vinegar 9% - a tablespoon;
- fresh cucumbers or radishes -125 g;
- fresh herbs - 60 g;
- sugar - 10 g;
- beets - 200 g;
- water - 800 ml.
If desired, you can make a dish with fish:
- boiled fish, meat of crayfish or crabs 210-130 g, depending on the variety;
- sugar - 10 g;
- fresh cucumbers - 125 g;
- fresh herbs - 60 g;
- eggs - 80 g;
- beets - 200 g;
- table vinegar - a tablespoon;
- water - 800 ml.
The classic beetroot soup on kvass includes the following set of products:
- carrots - 50 g;
- eggs - 80 g;
- beets - 200 g;
- fresh cucumbers 125 g;
- vinegar 9% - a tablespoon;
- sugar - a tablespoon without a slide;
- green onions - 60 g;
- bread kvass - 700 ml.
The cooking technology, regardless of the selected recipe, will be the same - the one described above. If young beets are used, then it goes to the dish with the tops of the dish, only the leaves for this are processed separately from the root crop.
The benefits of the dish
The recipe for a cold beetroot with a photo is presented above, but each housewife can diversify it according to their own taste, a set of available products and a desire. In any case, the main ingredient of the dish is able to cleanse the body of toxins, stimulates digestion and helps the heart, liver and other organs. Mandatory use of eggs in the recipe allows you to enrich the body with protein and essential amino acids. Cucumbers enrich the body with iodine and help animal proteins absorb more easily. Also, the benefits of beetroot are enhanced with the addition of new products from each hostess.