How to cook cold beetroot borscht? Classic recipes with step-by-step descriptions

Hello my dear friends! The period of reign of okroshka and cold borscht on our dinner tables has already arrived. I have already devoted several articles to the first soup. Now I would like to touch on the second most popular soup in the summer.

To be honest, I don't even know which one I love more. Probably the same. In the heat of summer, this soup quenches thirst very well and tones up. In addition, it itself is very tasty, easy and quick to prepare. I don’t really want to stand at the stove in the heat. Do you agree?

As a rule, each housewife has her own version of making beetroot soup, as it is also called. And today I have made for you a selection of interesting recipes for this stew with step-by-step descriptions and photos.

I have no doubt that you will appreciate them, since I myself have tried each of these methods. The result is always the same - delicious.

You won't believe it, I cook in a five-liter saucepan every time. Everything is eaten clean in one day. They are not gluttons, but they really like cold soups. And they still take me to work. So the next day you have to prepare a new pot of soup. Well, now let's move on directly to the recipes.

Classic step-by-step recipe for cold borscht

We will begin our acquaintance with a refreshing soup using the simplest and most classic recipe. Just take care of the potatoes and eggs in advance. Boil and cool. Potatoes can be boiled either in their skins or peeled. There isn't much difference. It’s just more convenient for whoever.

Ingredients:

Beetroot - 3 pcs.
Eggs - 6 pcs
Cucumber – 3 pcs.
Green onions, dill - a bunch each
Lemon juice - 3-4 tablespoons
Sugar - 1 tablespoon
Salt - 1/2 tablespoon
Potatoes - 200 gr
Garlic - 1 clove
Mustard - 1/2 teaspoon
Horseradish - 1 teaspoon
Water - 1.5 l

1. Pour water into a saucepan, add sugar, salt, squeeze lemon juice and stir. Place on the stove until it boils.

2. Peel the beets and grate them on a coarse grater. Then place in boiling water. Cook for 10 minutes. Then place it in a cool place to cool faster.

3. Cut 2.5 cucumbers into strips and place in a dish. Grate the remaining half of the cucumber on a fine grater so that it gives juice. Then chop the dill very finely. Mix part of the dill with mashed cucumber. Add the remaining dill to the chopped cucumbers. Chop the green onions and add them too. Stir.

4. Peel the boiled eggs and chop finely. You can use an egg slicer or simply chop it with a knife, you can even use a grater, whichever is more convenient for you. Leave two eggs to decorate the dish.

5. After the beetroot filling has cooled, start adding all the prepared ingredients there. First, squeeze out the garlic or chop it finely. Then add horseradish and mustard, stir. Cut the potatoes into cubes and add to the pan. Then add cucumbers and herbs there. Give everything a final stir and you can serve. Add sour cream to a serving plate and garnish with an egg. It will be very tasty.

Three recipes using beets

Recipe No. 1

Try making cold borscht at your dacha using this recipe, and your household will ask you to make it every day. The beetroot soup is based on the following products:

Fresh beets in the amount of 4 pieces;
Fresh medium-sized cucumbers, at least 3 pieces;
Boiled chicken eggs – 4 pieces;
Lemon juice, about one tablespoon;
A bunch of young green onions;
2 liters of water;
Fresh sour cream of medium fat content.

Of course, other products can be added to this basic composition, and beets can be used in pickled form.

How to properly prepare the ingredients and mix them:

Cut or grate the beets into thin slices, then put the water on the fire and add salt to taste and lemon juice.
Throw the beet slices into boiling water and cook them for about 20 minutes. Then turn off the heat and let the broth brew and cool completely.
Using a grater, grate cucumbers, eggs, and chop herbs.
Mix all ingredients with beet broth and season the dish with sour cream.

For those who like “spicy” things, you can add a little mustard to the borscht, then it will become more piquant.

Recipe No. 2

This is a classic borscht with pickled beets, which also requires the presence of 3-4 potatoes, the same amount of eggs and herbs and fresh cucumbers.

Here is the algorithm for your actions:

Potatoes should be boiled in their skins and then cooled and peeled.
The eggs must also be boiled, so that they do not burst, you can throw a pinch of salt into the water, after they have completely cooled, grate them or mash them with a fork.
Wash and peel the cucumbers (optional), chop the greens.
Squeeze the pickled beets from the marinade, and if they are taken whole, grate them on a coarse grater.
Boil water and cool. Mix all ingredients and place in the refrigerator for 20 minutes.
Season with salt, pepper, sour cream, horseradish, mustard, depending on preference.

Recipe No. 3

For this cold “temptation” you will need products for classic borscht, sweet mustard and sausage, which can be replaced with ham or sausages in the amount of 400 g.

How to cook borscht correctly:

Boil eggs and potatoes, peel and cut as for salad.
Grate the beets and boil, season with lemon juice at the end of cooking, and cool.
Cut the cucumbers and sausage into cubes, chop the greens.
Mix all the prepared products, add salt, sweet mustard and sour cream.

Some gourmets add pre-grated cheese to this recipe. In this case, the dish becomes much more satisfying and acquires a unique taste.

As you can see, there is nothing complicated in preparing an easy and incredibly tasty summer dish; you can try experimenting and adding your favorite ingredients, for example: radishes, dill, parsley, cilantro.

There are fans of beetroot soup made with kefir. This interesting tasting and dietary dish is also widely used in hot weather.

Refreshing soup with pickled beets from a jar

The same classic recipe, but with canned vegetables. Even less time is spent on preparation. I always choose a jar of medium-grated vegetables. I don't like things that are too big or too small.

Ingredients:

Pickled beets – 450 gr
Potatoes - 2 pcs.
Egg - 2 pcs
Bell pepper - 1 piece
Fresh cucumber – 1 piece
Pickled cucumber – 3 pcs.
Radishes - 3 pcs.
Fresh herbs - to taste
Salt - to taste
Vinegar - 0.5 tablespoon
Cold boiled water - 1-1.5 l

1. Cut all products into small cubes. Boil potatoes and eggs in advance and cool, then cut and add to the rest of the products.

2. Mix all the ingredients, add salt and add the pickled beets, directly with the brine. Fill with cold water as much as you need. Water can be replaced with kefir or ayran. Add sour cream to the plate and enjoy. You can decorate with half a boiled egg, but then boil them more than the amount indicated in the ingredients.

Tips and tricks

The recipe is successful in that, along with the main ones, you can add those ingredients that you consider necessary.

So, to get a lighter, dietary dish, you can replace the sausage with boiled chicken breast, and season the finished soup not with sour cream, but with natural low-fat yogurt.
An interesting and pleasant taste is provided by the addition of smoked sausage, instead of or together with boiled sausage. Many people also use ham.
Fresh radishes, basil, and salad go well with summer borscht.
The recipe allows you to replace boiled beets with canned beets, slightly acidifying the brine if it is too sweet.
The taste will be very pleasant and rich if during cooking you add a teaspoon (not a slide) of sugar.
As an option, in a “quick” dressing, cold boiling water is replaced with mineral water with salt and vinegar.
You don’t have to store the greens together with the main mixture, but cut them fresh each time - this is much healthier and the dish will always have a bright, summery taste.

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Shaltibarschai - cold Lithuanian borscht with kefir

This is what the Lithuanians call this summer soup. I suggest you watch a video recipe on how to prepare Lithuanian beetroot soup. Here everything is told and shown very clearly and without unnecessary words.

Ingredients:

Beetroot – 200 gr
Potatoes - 200 gr
Eggs - 2 pcs
Onions - 2 pcs.
Green onions and dill - a bunch each
Cucumber – 3 pcs.
Kefir - 1.5 l
Lemon – 0.5 pcs.
Salt - to taste

After watching this video, I think you'll want to try it. Moreover, there are no difficulties in cooking. Everything is very clear.

All of these proportions can be increased or decreased. If it turns out too thick, you can dilute it with cold water or cooled beetroot broth. And I would also add sour cream to the plate, and put the potatoes directly into the soup. Well, it's your choice.

How to cook Lithuanian cold borscht with kefir

The Lithuanian borscht recipe is perfect for the summer menu. Beautiful rich color, a large amount of vitamins, will perfectly satisfy hunger and refresh in the summer heat.

We will need:

fresh beets - 3 pieces
kefir - 1 liter
fresh cucumbers - 3 pieces
chicken egg - 3 pieces
potatoes - 3 pieces
green onions, dill - 1 bunch
sour cream - 1/2 cup
salt - to taste

Preparation:

Wash the beets and boil them in their skins until fully cooked. Cool, peel and grate on a coarse grater.
Hard boil chicken eggs. Peel and finely chop. Cut one egg into two halves and leave for garnishing the soup. Slice fresh cucumbers.
Chop green onions and dill.
Peel the potatoes, cut into large slices, put in boiling salted water, cook until tender. To prevent the potatoes from boiling, add one tablespoon of vinegar or lemon juice. You will get beautiful, not overcooked potatoes.
Mix all prepared ingredients in a large bowl, pour in kefir. The thickness of the borscht can be adjusted by adding clean cold water. Add salt to taste.
Let the finished dish brew and cool well in the refrigerator for 1 hour.
Pour the finished borscht into bowls, garnish with half an egg, and serve with slices of boiled potatoes instead of bread, as is customary in Lithuania.

Bon appetit and many hot summer days!

Here are simple recipes for preparing refreshing borscht that will delight you on hot summer days.

What is your favorite cold soup recipe? Write in the comments. I will be grateful for your likes.

Author of the publication

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Recipe for summer soup with beets and sausage

Most often, this stew is prepared purely from vegetables. It can be called dietary. However, my men don’t like it without meat. This is why I add either pre-boiled meat or sausage. I choose not fat, usually “doctoral”. It turns out very tasty. I recommend.

Ingredients:

Boiled potatoes - 2 pcs
Boiled beets - 2 pcs.
Fresh cucumber – 1 pc.
Radishes – 5 pcs.
Tomato – 1 pc.
Boiled eggs - 2 pcs
Boiled sausage – 100 g
Cold boiled water - 1.5 l
Salt, sugar - 1 teaspoon each
Citric acid - 0.5 teaspoon
Fresh greens - to taste

1. Add salt, sugar and citric acid to cooled boiled water. Then grate the boiled beets on a fine grater and add to the water.

2. Peel the boiled potatoes and eggs and cut into small cubes. Also chop the radish, cucumber, tomato and sausage. Add all ingredients and mix.

3. Then add everything to the beets and mix. Add finely chopped greens. You can also add a spoonful of horseradish, but this is optional. The soup is ready and can be placed into bowls. Add sour cream for taste.

These are the simple and unpretentious recipes for delicious cold borscht that I presented to you today. This is the kind of dish you can improvise with. Add different products or, conversely, subtract. There are no clear proportions. It all depends on your desire and taste.

So, choose recipes, cook, improvise and enjoy a delicious dish in the summer heat. Enjoy your meal!

Cold borscht with sausage

And for those who cannot imagine first courses without a meat component, a recipe with boiled sausage has been invented. It can also be replaced with ham, including chicken. Many people even put sausages in the soup.

The ideal option for PP is with boiled meat, chicken or turkey (boil separately, do not use broth when preparing cold borscht).

Ingredients:

2.5 liters of water;
2 beets;
200 g boiled sausage or ham;
4 potatoes;
2 eggs (optional);
2 cucumbers;
1 tablespoon lemon juice (can be replaced with vinegar);
salt, pepper to taste;
a bunch of green onions and dill.

Cold borscht with sausage, recipe step by step

Boil water. Wash the beets and potatoes thoroughly, peel and cut into thin strips, throw into boiling water. Add salt and lemon juice or vinegar and boil the beets and potatoes until tender, then cool (as in the first recipe).
Cut sausage or ham, chop cucumbers, herbs, boil and cut eggs.
When the soup has cooled, add all the remaining ingredients and leave to steep in a cold place for 60 minutes. After an hour, serve the soup with sour cream and green onions.

This soup is the most satisfying and is more suitable for a meal for the whole family. For those losing weight, the light version is optimal - without sausage and potatoes.