Cold borscht made from pickled beets; step by step recipe with photos

Cold borscht from pickled beets - step-by-step recipe with photos

Have a nice day, my beloved readers!

Cold borscht from pickled beets is most often prepared in the summer. The mere mention of the cold during the summer heat makes one liking this dish.

In addition, cool borscht cools, it tones the body amazingly, fills it with vitamins, fiber and microelements.

Pickled beets add a traditional reddish color to the dish and provide it with a pleasant sour flavor.

How to cook cool borscht from pickled beets

It is better to take care of pickled beets in advance - you can pickle them yourself or purchase them in a store - in any case, the borscht will turn out delicious.

Another small aspect: after the borscht is ready, it must be put in the refrigerator so that it can brew.

After this, the dish will acquire its own unique catchy color and no less catchy taste.

But you shouldn’t put off the tasting forever, because you might be late - the borscht disappears from the pan very quickly.

You need to prepare:

Potatoes - up to 4 potatoes.
Boiled eggs – 3-4 pieces.
Sausages (any kind) – 300 gr.
New cucumbers – 2 pieces.
Pickled beets – 500 gr. jar.
Vinegar – 2 tablespoons.
Sweet sand - 3 teaspoons.
Salt as desired.
Greens to taste.
Mustard and sour cream for serving.

Cool borscht recipe

1. In a saucepan with water, set to boil eggs and potatoes. After nine minutes, take out the eggs and place them in cool water; continue cooking in the potatoes until tender.

2. Chop the cooked eggs, potatoes and cucumbers into cubes.

3. We cut the sausage into the same cubes. Place the beets with the marinade and the sausage into the pan. Add salt, pepper, sugar and vinegar.

4. Fill the resulting mass with cool water (boiled). You can use filtered.

The borscht should not turn out watery. We serve mustard or sour cream with the borscht to make the taste even more striking.

The taste of borscht depends almost entirely on the taste of beets, so it is better to marinate them independently. This process does not take much time, and is also very simple.

How to pickle beets

At the very beginning, the beets need to be boiled, peeled and grated on a large grater. Now let’s leave it for 20 minutes, having previously added vinegar, salt and water to the beet mass.

All these ingredients are added in approximately similar proportions.

After 20 minutes it can already be added to the borscht. Excess beets can be stored in a jar until later borscht. You can grind beets not only with a grater.

It can be cut into bars or cubes so that they fit perfectly in size and shape with other ingredients.

Make sure that the sticks are not too long, otherwise they will slide off the spoon.

That's all the wisdom of making this unusual but ordinary dish. Good luck and, of course, bon appetit!

Vitamin cool borscht with pickled beets: recipe details

Cold borscht made from pickled beets is a light, tasty first course that perfectly tones the human body on hot summer days. It is also called beetroot. Cold soup is rich in vitamins, microelements and even fiber, which has a beneficial effect on digestion. How to cook cool borscht? It's not difficult to create, you just need to follow the recipe below and some easy tips.

Some subtleties of making cool borscht

Thanks to the inclusion of pickled beets in the recipe, the borscht comes out bright red in color and has a slight sourness. To ensure that the borscht comes out not only tasty, but also looks great on plates, you should pay special attention to cutting out all the ingredients. It is best to cut beets into cubes, onions, sausage or meat into strips. Finely chop the eggs and greens.

The finished dish must be infused for at least an hour. It is put into the refrigerator for this period, and only then served on the table. When serving, you can add sour cream or mayonnaise to the plates.

How to pickle beets correctly: recipe

Fresh beets are peeled, cut into strips, placed in a colander or sieve and lowered into a pan of boiling water for 5 minutes. Add a small spoonful of sugar, a little salt and add vinegar. The vegetable is kept for 24 hours and only later does it begin to make borscht. The pickled root vegetable will give the dish a unique smell and taste. If desired, the pickled root vegetable can be rolled into jars and then used if necessary.

You can use store-bought canned beets. Borscht made from such vegetables also turns out quite tasty. If the taste of the finished dish is not what you wanted, you can add a little radish and grated horseradish to the recipe.

Pickled beet borscht: the best recipe

Making cool borscht does not take much time. In just half an hour you can feed your family a tasty, healthy dish. Yield: 8 servings. The recipe contains the following ingredients:

beets (pickled) 300 grams;

fresh cucumbers - 3 pcs.;

potatoes - 5 pcs.;

sausage (boiled meat can be used) - 0.5 kg;

chicken eggs - 3-4 pcs.;

a bunch of dill and green onions;

vinegar, pepper, salt.

Manufacturing method

Potatoes and eggs are boiled in separate pans. While the root vegetables are cooking, transfer the beets to the prepared pan. If it is chopped large enough, it can be chopped into smaller pieces.
Cucumbers, sausage (or meat) are cut into small cubes and combined with beets. Next, cool purified or even boiled water is added to the pan. With all this, you need to pay attention to the thickness of the upcoming borscht.
The potatoes are also finely chopped, green onions and dill are chopped. All this is added to the pan with the future borscht. The recipe can be supplemented with celery root, but this is optional.
The finished borscht is salted, sprinkled with your favorite spices and allowed to brew well.
The cool dish is poured into plates. Add half a boiled egg and a spoonful of sour cream. You can eat!

It is not necessary to cook cool borscht in water. It can be replaced with kefir, whey or beet broth. Borscht with the introduction of fermented milk products is no less tasty and tonic.

How to make a better cool borscht recipe: tips

The preparation of any dish is not complete without small tricks, which experienced housewives quite often use. In order for the cool borscht to come out perfect, you should use some tips.

If the borscht recipe includes meat, it is better to choose low-fat varieties. Warm veal or chicken will do.
The tastiest borscht is made with the addition of young potatoes. It is boiled in its skin, peeled and added to the pan.
Beets must be marinated for at least a day. This way the taste of the dish will be the most catchy.
To prevent the eggs from losing their appearance during cooking, they are first quickly dipped into water at room temperature and only later boiled. In this way, the protein will be smooth and snow-white, which will make the dish more attractive to serve.

Every self-respecting housewife should have a recipe for delicious, cool borscht. This is a good candidate for another dish beloved by almost everyone - okroshka.

Cold borscht with pickled beets and sausage

On hot summer days, you don’t feel like eating hot food, and this is where cool soup recipes come to the rescue. I suggest preparing cool borscht with sausage and pickled beets . You can buy pickled beets in a jar at the store, which is very convenient, because on hot days you don’t want to cook or bake beets. Any seasonal vegetables can be used for this borscht. Cold borscht turns out tasty, catchy, satisfying and refreshing. This dish is perfect for hot days!

Ingredients

Manufacturing process

Boil potatoes and eggs ahead of time, cool and peel. Cut the potatoes into medium-sized cubes and place in a large saucepan (or a deep salad bowl).

Cut the eggs into cubes the same size as we cut the potatoes. Add chopped eggs to potatoes.

Wash the radishes, cucumbers and bell peppers. Add the radishes, cut into thin slices, to the pan with the eggs and potatoes.

Cut the cucumbers into small cubes and also add to the pan.

Add sausage, cut into medium cubes.

Remove seeds and stem from bell pepper. Cut the pepper into small cubes and also add to the pan.

Add the pickled beets along with the marinade to the vegetables, sausage and eggs in the pan.

Wash the greens, chop finely and add to the pan, add salt to taste and stir.

The preparation for cool borscht is ready; if desired, it can be stored in the refrigerator for 1-2 days.

Before serving, place the mixture on plates and fill with chilled water (or kefir). Add vinegar or mayonnaise to the plates to taste. Cold borscht, cooked with sausage and pickled beets, turns out to be catchy, refreshing, filling and very tasty. A good dish for hot summer days, try it!

Cold borscht with pickled beets

Not enough people are not familiar with such a dish as borscht. In winter, there is nothing more pleasant than hot borscht with sour cream. But in the summer, when it’s already hot outside, you don’t feel like eating hot soups for lunch. Therefore, an excellent candidate would be to make cool borscht with pickled beets, which contain simply an unusual amount of necessary substances.

Beet soup made from pickled beets

Compound:

Potatoes – 6 pcs.
Pickled beets – 6 pcs.
Fresh cucumbers – 4 pcs.
Green onions – 2 tsp.
Horseradish, mustard, sugar, vinegar - to taste

Manufacturing:

Cut the beets into small cubes. Place in a saucepan, add water and vinegar. Light the fire and cook the beets for 20 minutes. after the water boils.
After this, strain and cool the broth, and transfer the beets to another container. Boil the potatoes in their jackets.
Wash and cut the cucumbers into cubes. Peel and chop the onion.
Stir all the vegetables and season them with mustard, sugar, salt, horseradish, and pour in a decoction of pickled beets. Your beetroot soup is ready!
Sprinkle the dish with chopped herbs before serving.

How to cook summer borscht?

Compound:

Beetroot – 200 g
Boiled potatoes – 4 pcs.
Drink – 2 glasses
Boiled chicken egg – ½ pc.
Decoction of pickled beets – 1.5 cup
Sour cream – 2 tbsp. l.
Dill, green onions, salt - to taste

Manufacturing:

Salt the drink, pour in the broth and stir everything.
Cut the potatoes and beets into strips. Mix them and fill with a mixture of kefir and beet broth.
Wash and chop green onions and dill. Boil a chicken egg hard and let it cool. Peel and boil the potatoes.
Add chopped greens to the beetroot soup before serving. Add half a boiled egg. Season the borscht with sour cream.
Serve alongside boiled potatoes.

How to cook cool borscht?

Compound:

Cucumbers – 5 pcs.
Beetroot – 300 g
Testicles – 4 pcs.
Sorrel – 200 g
Sour cream – 1 glass
Curdled milk – 2 cups
Dill, chopped green onions - 8 tbsp. l.
Salt - to taste

Manufacturing:

Sort and wash the sorrel. Cut it and put it in boiling water, boil it and discard it in a colander. Let it cool.
Cut the pickled beets into strips. Place it together with the sorrel in a saucepan.
Wash, peel the cucumbers, chop finely and place in a saucepan with other vegetables. Pour in yogurt and add finely chopped green onions and dill. Salt and add sour cream.
Before serving the dish, garnish it with a boiled egg.
Boiled potatoes are best served separately.

Cold beet borscht: the best recipe

Compound:

Drink – 0.5 l
Fresh cucumber – 1 pc.
Boiled sausage – 150 g
Testicles – 3 pcs.
Pickled beets – 250 g
Water – 750 ml
Dill, parsley, green onions - to taste
Sugar, salt, lemon juice - to taste

Manufacturing:

Clean the sausage and cut into cubes.
Wash the cucumbers and chop them into small pieces.
Wash the eggs and boil them hard. After that, cool, peel and finely chop.
Wash the greens, dry and chop.
Place the pickled beets in the pan. Add eggs, greens and sausage.
Mix the drink with water. Pour the resulting mixture into the pan. Add lemon juice, salt and sugar. Mix everything thoroughly and put it in the refrigerator. If you wish, you can add a small amount of sour cream to the beetroot soup. Your cool borscht is ready!

How to prepare cool beetroot soup from pickled beets?

You can prepare cool beetroot soup from herbs and vegetables. Season with lemon juice, apple, regular or wine vinegar, which will give the dish the most sour taste. In addition, a drink or kvass, meat, potatoes, sausage and even beet tops are added to such borscht.

But the most common method is to make beetroot without additives. If you don’t have the main ingredient on hand - pickled beets, you can create it yourself.

Compound:

For pickling beets:

Beetroot – 3 pcs.
Vinegar – 3 tbsp. l.
Salt - to taste

Cucumbers - 3 pcs.
Pickled beets – 3 pcs.
Water – 3 liters
Dill, green onions – 3 bunches
Testicles – 6 pcs.
Citric acid, salt - to taste

Manufacturing:

Wash and boil the beets. When it has cooled, grate it and put it in a separate bowl. Then season with vinegar and salt. Cover with a plate and leave to infuse.
Pour boiled water into the pan for the beetroot soup and salt it. Then leave to cool. The easiest time to do this is in the evening.
The next day, start preparing the dish. Wash the eggs and hard boil them. Place them in cool water to help them cool down quickly.
Cut the finished beets into strips. Wash and chop the cucumbers as well.
Wash the greens and chop them.
Place all the prepared ingredients for the upcoming beetroot soup in a saucepan with boiled water. Pour in remaining marinade. Stir everything well.
Taste the resulting soup, add vinegar and salt. Put it in the refrigerator so that it cools down one hundred percent. Serve beetroot soup on the table with sour cream and young boiled potatoes.

Cold borscht is one of the most successful summer dishes. It has an extraordinary taste and is perfectly refreshing in the heat. To make such a beetroot soup, you can use a variety of ingredients. A dish with fish, fresh or smoked, turns out to be extraordinary.