Cold borscht with sausage

Cold borscht with sausage

The recipe for cool borscht with sausage will help out busy housewives who love to pamper their family with delicious food, but who don’t have much time to prepare complex first courses. This borscht is especially great for summer.

Ingredients

• 3 liters of water
• 1 large beet
• 4 potatoes
• 5 eggs
• 4 cucumbers
• 300 g boiled sausage
• a small bunch of dill and green onions
• 1 tsp apple cider vinegar (can be replaced with regular vinegar 9%)
• salt, pepper to taste

+ sour cream for serving

Recipe for making a dish at home

1. Peel the beets and grate them on a large grater. Place the grated fresh beets in a saucepan, add cool water and put on fire. After boiling, add salt to taste, add vinegar and stir. Cook the beets at low simmer for about half an hour.
2. Peel the potatoes and place in a saucepan with bubbling salted water. Cook it until soft, about 30-40 minutes. Then drain the water and cool the boiled potatoes. After cooling, cut it into small cubes.
3. Meanwhile, place the eggs in a separate pan, add cool water and put on fire. After boiling, boil them for 10 minutes. Drain the boiling water and pour ice water over the eggs, leave until completely cool.
4. Wash the cucumbers and cut into narrow strips or small cubes. Cut the boiled sausage into small cubes of similar size. Wash the greens, chop them and grind them a little with a pinch of salt.
5. Combine boiled potatoes, eggs, cucumbers, herbs, sausage in one bowl or pan and mix. Cover the pan or bowl with a lid and place in the refrigerator. Cool the beet broth with beets completely, and then cool in the refrigerator.
6. When serving, put a little salad with sausage on each plate, pour in cool broth with beets and stir. Serve cool borscht with sausage to the table immediately; when serving, decorate each serving with sour cream. Bon appetit!

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Cold borscht: 5 most delicious recipes

If borscht is your favorite soup and you simply can’t live without it, then during the warmer months you can vary your menu with cool summer variations of this delicious soup. In this collection, we have collected for you 5 of the most delicious and yet easy-to-make recipes for cool summer borscht.

Cool summer borscht is a special type of favorite soup, the taste of which plays a completely different role in this preparation. This kind of borscht will not only fill you up, fill you with strength and a good mood, but will also perfectly refresh you in the heat and give you a feeling of lightness, which is so lacking in hot weather.

Our forefathers loved to cook cool borscht with fish, and for this they used a wide variety of fish - cod, herring, krill meat, sea bass, etc. At the same time, the fish could be either simply boiled or smoked. The taste of borscht with smoked fish is something completely special, so we couldn’t ignore this option.

RECIPE FOR COLD BORSCH WITH SMOKED COD

Useful: 200 g of beets, 100 g of hot smoked cod, 80 g of new cucumbers, 50 g of sour cream, 30 g of green onions, 10 g of vinegar 3%, 5 g of sugar, 1 egg, parsley or dill (greens), salt.

How to cook cool borscht with smoked fish.

This soup can especially impress guys and absolutely all lovers of smoked fish and borscht - this is a combination of two delicious dishes at once. Making this soup does not take much time and does not require any complex manipulations, and this is another of its advantages. If the combination of smoked fish and borscht still seems a little unusual for you (let alone say, in culinary preferences we have already gone quite far from the tastes of our forefathers), then try to cook cool borscht with sausage.

RECIPE FOR COLD BORSCH WITH SAUSAGE

Useful: 300 g of boiled sausage, 4-6 potato tubers, 4-5 cucumbers and eggs, 1 beet and a bunch of green onions and dill, 1 tsp. apple cider vinegar, salt.

How to cook cool borscht with sausage. Peel the raw beets, grate them on a large grater, put them in a saucepan, pour in 3 liters of water, bring to a boil, pour in vinegar, add salt, and boil until the beets are ready. Hard boil the eggs, boil the potatoes in their skins in a separate bowl. Finely chop the potatoes and eggs, put them in a tureen, add finely chopped cucumbers. Wash and finely chop the greens, cut the sausage into cubes, add to the tureen, stir, but do not add salt, otherwise the vegetables will give juice and the taste of the dish will deteriorate, put in the cold. Cool the beet broth. Serve cool borscht with sausage like this: put the cucumber soup base with potatoes and eggs in a plate, fill it with beetroot broth, add salt and pepper to the soup to taste, season with sour cream or horseradish.

This version of cool borscht is very similar to okroshka, but has its own personality and a completely unique excellent taste that almost everyone will really like. Well, the next version of cool borscht, which we will tell you about, is even easier to make.

RECIPE FOR THE SIMPLE COLD BORSCH

Useful: 2-3 potato and beet tubers, 2 new cucumbers, 1 tsp. green onions, mustard, horseradish, vinegar, sugar.

How to cook regular cool borscht. Peel and cut the beets into small cubes, place them in a saucepan, pour in water (2 cups per person) and vinegar, turn on the heat and boil the beets for about 20 minutes, then strain and cool the resulting broth, and place the beets in a separate bowl. pan. Boiled potatoes in their jackets, also cut the cucumbers into cubes, finely chop the onion. When serving, season the prepared vegetable base with horseradish, mustard, sugar and salt to taste, pour in beet broth and stir, sprinkle with chopped herbs.

This version of cool borscht is the easiest, because... does not contain anything except vegetables, so it refreshes even better and gives a feeling of even greater lightness, but also satiety. You can cook cool borscht with kefir - this is the 4th unique recipe on our list.

RECIPE FOR PREPARING COLD BORSCH WITH KEFIR

Useful: 100 g of beets, 2 boiled potato tubers, 1.2 cups of kefir, ½ boiled egg, 2/3 cup of beetroot broth or water, 1 tbsp. sour cream and green onions, dill, salt.

How to cook cool borscht with kefir. Add salt to the drink, pour in beetroot broth or boiled chilled water, stir. Cut the boiled beets and potatoes into strips, pour in the kefir mixture, add chopped dill and green onions (you can also add beet tops). Before serving, put a boiled egg in the soup and season it with sour cream, serve the boiled potatoes separately.

Cold borscht with kefir will appeal to all lovers of this healthy drink and not only - the soup turns out to be really very, very tasty. Borscht with yogurt, prepared with the addition of sorrel, is no less tasty.

RECIPE FOR COOKING COLD BORSCH ON yogurt milk with sorrel

Useful: 300 g of cucumbers, 150 g of beets, 100 g of sorrel, 16 radishes, 2 eggs and cups of curdled milk, 0.5 cups of sour cream, 4 tbsp. chopped green onions, dill, salt.

How to cook cool borscht with sorrel. Sort out the washed sorrel, cut it and put it in boiling water, boil it, discard it in a colander, and let it cool. Boil beets in their skins, peel and cut into strips. Place sorrel and beets in a saucepan, add peeled and finely chopped cucumbers, pour curdled milk over everything, add finely chopped green onions, dill and radishes, add sour cream, add salt to the soup. Before serving, season each serving with half a boiled egg, cut in half, and serve the potatoes separately.

By preparing such tasty and incredibly refreshing soups in the summer, you will give yourself and your loved ones a pleasant feeling of coolness even in the hottest weather!

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Cold borscht with sausage

Cold borscht will be a beautiful cooling hot dish in the summer, when you want to cook only light and low-fat food. An unusual ingredient in the soup - boiled sausage - will help reveal the new taste of an ordinary dish and amaze your guests.

There are a huge number of recipes for making cool borscht. Our forefathers prepared it with fish, chicken and meat. Cold borscht with sausage is one of the usual recipes for this soup with available products.

This soup is immediately filling and light. If the calorie content of greenish borscht without meat is 35–40 kilocalories, then adding the calorie content of sausage to it, we get approximately 65–70 kcal per 100g. This is comparable to the calorie content of beef borscht.

A big plus of this beetroot is its usefulness for all body systems. Since its recipe includes vegetables, an egg, and a meat product, borscht is balanced in composition and contains everything necessary for life. And this despite the fact that its calorie content is not so high.

This soup is also good for the gastrointestinal tract. It glides gently along the walls of the stomach, soothing the nasty feelings. In addition, it improves digestion and helps remove all processed substances from the body - thanks to the large amount of fiber in the recipe.

To make cool soup we will need:

• Boiled sausage – 200 g.
• Fresh cucumbers – 2 pcs.
• Radish – 1 bunch.
• Greens: dill and parsley.
• Egg – 3 pcs.
• Beets – 2 pcs.
• Potatoes – 4 pcs.
• Beetroot broth – 3 l.
• Salt, sugar and vinegar.

Manufacturing

1. Boil the eggs for 7 minutes after the water has boiled. Cook the beets for about an hour until fully cooked. Cook the potatoes until soft, about 40 minutes.

2. Grind the ingredients needed for the soup. Cut the eggs, cucumbers, radishes and sausage into strips, grate the beets on a medium grater. Cut the potatoes into small strips. Finely chop the greens.

3. In a large bowl, combine all the prepared ingredients. Pour in the cooled broth, add salt, sugar and vinegar. Place the prepared dish in the refrigerator.

TIP: You don’t have to fill the vegetable base with water, but put it portionwise into plates and only season it later.

4. Pour the finished beetroot soup into plates and add sour cream. Can be served with boiled potatoes.

The recipe is indicated for 12 servings.

Production time: 20 minutes. If you boil eggs and beets, the process can last about an hour.

Little tips and tricks for getting a tasty and satisfying dish:

• If there is not a lot of salt, then it is better to add it specifically to the plate.
• The recipe allows you to replace the vinegar with lemon juice without harming the taste.
• Serve toasted rye bread with horseradish along with the prepared beetroot soup - then the taste will be more piquant.
• It is best to use enamel or glass utensils to make this dish.

As you have already seen, the recipe for this soup is simple and does not take much time, and the calorie content of the dish is low. But the borscht turns out delicious, because the combination of vegetables and sausage is always a winning option. Prepare cool borscht with sausage hot in the summer as often as possible and delight your loved ones with the coveted feeling of coolness on hot days!

Cold borscht - 5 traditional recipes with photos

Although summer has passed the middle, we still enjoy preparing the lightest dishes - cool borscht, other cool soups, salads and various vegetable delicacies.

Cold borscht is one of those dishes that never gets boring, unless it’s very cold outside. This cool summer soup will refresh you in hot weather, fill you with vitamins and give lightness to your body. At the same time, there are not many options for cool borscht; they even prepare it with fish, sausage, and just vegetables. But ingredients such as beets, cucumber and herbs are certainly in this soup. For those who are on a diet (Diet is a set of rules for human consumption of food) or want to lose excess weight, cool borscht will also be a delicious helper in the struggle for beauty.

Cold beetroot soup - a traditional recipe for cool borscht

I would call this ordinary recipe traditional beetroot soup. To be honest, I don’t understand the difference between cool beetroot soup and cool borscht, I think they’re the same thing. Mustard adds piquancy to this cool borscht. Please note that this recipe does not include our beloved potatoes.

Ingredients:

• beets - 4 pcs.
• eggs - 4 pcs.
• cucumbers - 3 pcs.
• green onion - bunch
• dill - bunch
• sour cream - 150 gr.
• lemon juice - 1 tbsp. l.
• mustard - 2 tsp.
• sugar - 1 tbsp. l.
• salt to taste
• water - 2 liters

1. Since we will use raw beets in this recipe and will need to boil and cool, it is better to prepare this in advance. Cut the beets into thin strips.

2. Boil water, add salt, sugar and lemon juice. You can replace lemon juice with vinegar.

Be sure to add lemon juice or vinegar when cooking beets, otherwise they will lose their rich color.

Place the beets in boiling water and cook until tender, about 20 minutes. Remove the pan from the heat and let the broth cool (at least 1 hour will be needed).

3. Chop cucumbers, green onions and dill. Add all ingredients to the chilled beet broth. Let it cool again, now in the refrigerator for 1 hour.

4. During this period of time, cook the eggs, let them cool and cut them. By the way, you can simply cut it into cubes, or you can divide the egg into 4 parts and put a slice in the soup.

5. Stir sour cream with mustard. Here, add the required amount of mustard to taste. If you like it spicier, add more mustard.

6. Place the cooled broth with vegetables on portioned plates, add eggs and season with sour cream and mustard.

Cold borscht with sausage - step-by-step recipe with photos

I admit honestly that I don’t really like cool borscht, just like okroshka with sausage. I prefer light, vegetable and kefir-based cool soups. But there is no arguing about tastes. I understand that men like such dishes, which is why I prepare such soups from time to time.

Ingredients:

• beets - 2-3 pcs.
• boiled potatoes - 5-6 pcs.
• eggs - 4 pcs.
• cucumbers - 2 pcs.
• green onion - bunch
• dill - bunch
• sour cream - 150 gr.
• vinegar - 1 tbsp. l.
• salt to taste
• water - 2 liters

1. Boil potatoes and eggs in advance. For the colder they will need to cool down.

2. Prepare the beets; in this recipe we grate them on a large grater. Place it in a saucepan and add 2 liters of cool water. As soon as the water boils and so that the beets do not lose their color, add vinegar to the pan. Bring to a boil and cook until tender (approximately 15 minutes). After this, the beet broth should cool.

To cool the beet broth faster, you can place the pan with the broth in a container with cool water

3. During this period of time, cut potatoes, cucumbers, eggs, sausage into small cubes.

4. Finally, chop the green onions and herbs.

5. Place all the chopped products in a bowl, add salt and mix.

6. Now all that remains is to first arrange the vegetables on the plates, and then pour the beetroot broth directly into the plate, placing the beets on each plate.

Serve this cold soup with sour cream.

Cold borscht from pickled beets from a jar

It is very convenient to use pickled beets for cool borscht. Typically, beets are pickled with vinegar and add a pleasant acidity to the cool soup.

This video contains a recipe for cool borscht with pickled beets and sausage.

Lithuanian cool borscht - recipe with kefir

I can sing odes to this cool soup for a long time, as it is my favorite summer soup. With the arrival of spring, I often try to cook it right before the cold weather. Kholodnik is prepared in Lithuanian style using kefir; in Lithuania they even sell a special drink for kholodnik. The beets can be boiled in advance, or you can cook them from pickled beets; I like the extreme option better. Time is saved, and the sourness from pickled beets adds piquancy to this soup. Boiled potatoes are served separately with the cool borscht.

Ingredients:

• beets - 2 pcs. or 1 bank
• eggs - 2 pcs.
• cucumbers - 3 pcs.
• green onion - bunch
• dill - bunch
• drink - 1 liter
• potatoes - 6 pcs.
• salt to taste

1. Boil the eggs and beets in advance if you are not using pickled ones. We also boil the potatoes in a separate pan.

2. Cut the green onions into rings, sprinkle with salt and lightly rub with your hands. The onion becomes softer and juicier after such a massage.

3. Chop cucumbers, eggs and dill, add all ingredients to the onion.

4. Place the pickled beets; I like to pour the beet juice into the borscht for sourness. Mix everything, add salt to taste.

5. All that remains is to pour kefir over everything and stir.

6. Sprinkle dill on top.

7. Place the fried potatoes on a separate plate, season with a little butter and sprinkle with dill.

Lithuanian cool borscht is ready - quickly and very tasty.

Cold borscht with smoked cod

A rather exotic combination of beets and smoked fish, but I think there will be fans of this recipe too. And to know whether you like it or not, you need to experience it.

Ingredients:

• beets - 2-3 pcs.
• hot smoked cod - 1 pc.
• cucumbers - 2 pcs.
• green onion - bunch
• dill or parsley - a bunch
• sour cream - 100 gr.
• vinegar - 1 tbsp. l.
• sugar - 1 tsp.
• salt to taste

1. 1. Boil the beets and cut into narrow strips or grate on a large grater.
   2. Pour cool boiled water over the beets, bring to a boil and add vinegar. Let the broth cool.
   3. Chop the onion and rub it with salt. Add diced cucumbers to the onions.
   4. Add the onions and cucumbers to the cooled broth, add salt and sugar and season the borscht with sour cream.
   5. Cut each egg into 4 parts. We also cut the cod fillet into small pieces.
   6. Pour the soup into a plate and add a piece of cod and egg. Decorate the borscht with herbs.

I hope that you would like to prepare such a wonderful, vitamin-packed, light and very tasty summer soup. You can choose any of the recipes, or even better if you try them all.