In the summer heat, when the thought of hot soups causes horror, and the stomach clearly asks for something runny, beetroots, tops, and okroshka become a real culinary salvation. They are made without a lot of labor and time, as a rule, they quench hunger and even thirst well and, in addition to everything else, are very nutritious, vitamin and very healthy dishes.
Beetroot with egg
We offer the first recipe for how to cook cold borsch. For its preparation, in addition to the usual ingredients - potatoes, cucumbers, green onion feathers - you will need a little apple cider vinegar for acidification and sausage of your favorite variety. True, it is better if it is boiled, but the liver, smoked, etc. are also suitable. If only it could be cut into pieces. Now more about how to cook cold borsch. Peel 2 small beets, cut into small strips, put in a pan, add water (about 2.5-3 l). Let it boil. Reduce heat, salt, pour a teaspoon of vinegar and
cook beets until cooked. During this time, boil hard-boiled pieces of 6 eggs, the same amount of potatoes in their uniforms. Peel, chop finely. Take 4 fresh cucumbers, cut into cubes, pour into eggs and potatoes. Crush sausage (from 300 g, you can and more - as you like), a bunch of onions, dill. If there is a jar of canned green peas, he will do. When the beets are boiled, let the broth cool down, and then you need to pour all the components into the pan, mix, let the insist for an hour.
Add salt to taste, if necessary, pepper. Here's how to cook
cold borsch (beetroot soup). When you pour it on plates, put a spoonful of sour cream or fat yogurt. Put the horseradish on the table. Believe me, delicious! Yes, if you like carrots, boil it too, peel, cut and add to the soup. The same can be said about beans, only it should first be soaked, then boil, drain, rinse and pour into a dish.
Cold box with sorrel
The second proposed recipe for cooking cold borsch includes sorrel - a very healthy and delicious spring-summer greens. In addition, for refueling you will need real bread kvass, naturally home-made, or kefir (yogurt). And the meat. It should be clarified that borscht, such as those described in this article, are both vegetarian and meat - who like what. If in the recipe suggested above you are satisfied with everything except sausage, exclude it altogether or replace it with ham, boiled pork. The same can be said for this recipe.
But back to how to make cold borsch. Boil 450-500 g of
lean meat, 2 medium beets, 3-4 eggs in advance. Beets, by the way, can also be baked in the oven or microwave - it will turn out tastier. And the color of the cooking dish will be richer and brighter. A large bunch of sorrel needs to be washed, boiled in salted water (just take it a little so that the acid does not come out of the leaves), then rub it into the gruel. After that, cooled meat, peeled beets and eggs, a pound of fresh cucumbers (make sure that they are not bitter!), Chop a bunch of green onions and dill, salt, and sprinkle with black pepper. Pour the components with 2 liters of kvass or yogurt, leave to infuse for half an hour. Before serving, add a spoonful of sour cream.
The refrigerator is lean but satisfying
As already mentioned, cooking cold borsch can be without meat. An example of this is the recipe for the so-called "daily" first course. For it you need: all the same beets - 1 head, 2 medium carrots, 4-5 medium tomatoes, 1 onion, half a cabbage head, only fresh, 4-5 pieces of potatoes, 3-4 sweet bell peppers, several cloves of garlic, bay leaves, allspice and other spices, as well as parsley and celery roots. Lean oil for frying and greens for taste. The instruction is: scald tomatoes, peel, finely chop. Cook the potatoes separately in their uniforms. Just chop the cabbage. Peel the remaining vegetables, chop finely in strips, mix with
tomato (tomatoes) and send to the pan. Add oil, salt, add spices and stew under the lid until the liquid evaporates. Then pour water (half a liter or gr. 600-650), let it boil for about 15 minutes. After falling asleep cabbage and cook until tender. During this time, the potato is already ripe. It is peeled, cut into cubes and thrown into borsch when the cabbage is cooked. In a dish taken from the fire, put crushed garlic, add hot pepper. Serve the dish cold with sour cream. It is better to eat it on the second day - the taste is wonderful. Therefore, it is called "daily allowance"!