Cold borscht - 5 best recipes

Ksyusha Garastyuk • 07.29.2018

In the heat, when you don’t want to stand at the stove, cool borscht will help out. This dish, which originated in Ukraine, is made from beets. Not only meat, but also fish and fruits are added to it. Any recipe welcomes a huge amount of greens. By combining different products and adding herbs and spices, you can achieve different versions of the same dish.

Cold borscht is a solution for those who don’t want to give up their first course even in the summer. The longest production time is 40 minutes.

Traditional cool borscht

A step-by-step recipe will help you prepare a delicious summer soup for a number of days. Usually meat is not placed in the dish.

Ingredients:

0.5 kg beets;
2 pcs. boiled potatoes;
2 new cucumbers;
2 boiled eggs;
horseradish;
green onions;
sour cream or mayonnaise;
watery mustard;
salt;
vinegar solution;
sugar.

Manufacturing:

Peel the beets from the skin. Chop into small cubes and fill with cold, unstained water - the liquid must cover the chopped root vegetable one hundred percent.
Pour in 1 small spoon of vinegar and boil the beets for 20 minutes.
Pour the liquid into a separate container, and place the vegetable in the container.
Peel the potatoes. Cut it into cubes along with cucumbers and boiled eggs.
Finely chop the onion.
Place all vegetables in one container. Grate horseradish there and add a little mustard. Salt and sweeten.
Pour beet water over the vegetables, add sour cream, stir.

Cold beet borscht with apples

Fruits will add a slightly noticeable sourness to cool beetroot borscht. This dish, like traditional borscht, is suitable for a Lenten table.

Ingredients:

5 kg beets;
2 medium-sized apples;
2 new cucumbers;
green onions;
2 testicles;
sour cream or mayonnaise;
salt, sugar;
vinegar.

Manufacturing:

Boil the beets in their skins. Then peel and grate on a medium grater. Add a small spoon of vinegar, a little sugar and salt.
Peel the apples, remove the core and partitions. Grate.
Chop the cucumbers into narrow strips and the eggs into small cubes.
Chop the green onions.
Stir all the ingredients, season with sour cream and fill with filtered water.

Lithuanian cool borscht

The Lithuanian variety of summer soup is called Šaltibarščai. It is made with kefir. In other respects, it is not very different from its own Ukrainian counterpart.

Ingredients:

2 beets;
2 testicles;
0.5 l of kefir;
green onions;
dill;
juice of half a lemon;
sour cream or mayonnaise;
salt pepper.

Manufacturing:

Boil the beets in their skins. Cool, peel and grate.
Cut the cucumbers into strips.
Finely chop the greens.
Add citrus juice, salt, pepper and sour cream.
Stir everything thoroughly and pour in kefir.
Cut the boiled eggs into 4 parts.
Serve by placing boiled eggs in the soup and sprinkling herbs on top.

Cold borscht with pickled beets

This type of cool soup is prepared with sausage, but if desired, the ingredient can be omitted - borscht is not bad even with a purely vegetable dressing.

Ingredients:

0.3 kg beets;
2 new cucumbers;
3 potatoes;
0.5 kg of boiled sausage;
2 testicles;
greens - onion, dill, parsley;
salt, pepper, sugar, vinegar.

Manufacturing:

Peel the raw beets and grate them. Place in boiling water for 5 minutes and add a pinch of sugar, salt and a little vinegar. The beets must sit in this marinade for a day.
Boil the potatoes and eggs. Cool and cut into cubes. Slice the sausage as well.
Grate the cucumbers on a grater.
Finely chop the greens. Combine the ingredients and add water or kefir.

Borschok

This is a type of cool borscht, which is cooked in mushroom broth and slightly acidified.

Ingredients:

150 gr. cabbage;
2 beets;
half a zucchini;
celery stem;
turnip;
1 apple;
150 gr. forest mushrooms;
2 beets;
dill, parsley, garlic, leek;
black pepper, salt.

Manufacturing:

Boil mushrooms in salted water. Do not pour out the broth - it will be the basis of the borscht.
Boil the beets, grate finely.
When raw, zucchini, celery, turnip and apple are grated and added to the soup. Shred the cabbage there too.
Combine all the vegetables with mushrooms, add chopped herbs and fill with mushroom broth.
Season the soup.

Cold borscht is a true salvation in hot times. You can prepare different versions of it, try the newest flavor combinations. Its composition can be both nutritious and light.

Cold beet borscht

Ingredients

Small cucumber – 2 pcs.

Potatoes – 4 pcs.

Boiled sausage – 200 g

Photo of the finished dish

Step-by-step recipe with photos

Peel the beets and boil them, then cool them and the broth.

Boil jacket potatoes in advance, for example, by steaming them.

Also hard-boil the eggs in salted water in advance.

Grate or chop the beets.

Cut the sausage into strips.

Peel the potatoes and cut into cubes or strips.

Chop cucumbers and greens.

The eggs can be grated, chopped or cut into slices.

Add grated beets, potatoes, sausage, cucumbers and herbs to the beet broth, stir, salt and add sourness to taste.

Cold borscht is ready.

When serving, add eggs, sour cream, mustard and other sauces or seasonings to taste to plates with cool borscht.

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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

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

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

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. 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.