Beetroot cold

Among the many different soups, cabbage soup and borsch special place is occupied by beetroot cold. This delicious and healthy dish perfectly refreshes during the hot season. This dish is prepared quickly and easily. Beetroot cold can be prepared in various ways, using different ingredients. Below are the simple recipes of this dish.

Cold beetroot is prepared from 0.5 kg of beets, 0.2 kg of potatoes, 2 cooked eggs, 2 cucumbers, 50 ml of sour cream. It is also possible by ch.l. Mustard, horseradish, vinegar, sugar, salt, a few stalks of dill, green onions and parsley.

Peeled and cut into small cubes of beets put in a small saucepan, pour 1.5 liters of water, add the vinegar and cook for a small fire for 0.5 hours. The broth is drained, filtered and cooled. To the beetroot add cucumber cut in small cubes and boiled potatoes, chopped eggs, chopped green onions. Put the horseradish, mustard, salt and sugar on the grater in a pan. All the ingredients are filled with broth, add the sour cream and mix until uniform. Before serving, the beetroot cold is sprinkled with finely chopped greens. This dish is low-calorie, so it is recommended for dietary nutrition.

Cold borsch (beetroot) with bread kvass. To prepare this dish you need the following ingredients: 4 young beets; 150 ml of sour cream; 1.5 liters of kvass bread; 1 carrot; 2 cooked eggs; 3 cucumbers; Several shoots of dill, green onion and parsley, according to st.l. Sugar and vinegar. Carrot and beetroot cut into small straws and slightly allowed. Young beets are often used together with finely chopped tops, which is added 15 minutes before the ready vegetables. Carrots and beets are cooled. Fresh cucumbers, onions, chopped eggs are combined with sugar and salt, added vegetables and poured all the ingredients with bread kvass. The beetroot is served chilled with chopped herbs.

Beetroot cold on kefir with dill is prepared from such ingredients: 4 young beets; St.l. Lemon juice; 0.5 liters of water; 1 liter of kefir; 100 ml of sour cream; 2 cucumbers; 2 tablespoons Finely chopped dill; salt.

Sliced beets with small beets pour boiling water, pour in lemon juice, salt and bring to a boil. The boiled beets are insisted and cooled. To it add the cucumber cut by straws, sour cream, kefir, dill.

Very tasty and useful beetroot cold with nettles are prepared from such products: 0.4 kg of beet with a young tops; 4 tablespoons Young leaves of nettle; 2 onions; carrot; 2 tablespoons Cilantro; 50 ml of vegetable oil; St.l. Tomato paste; 100 ml of sour cream; 2 liters of water; Pepper ground, salt.

Sliced beets, carrots, onions are poured into 100 ml of water, add tomato paste and patted for 5-7 minutes. To the stewed vegetables, the tops are cut into small pieces, after which they are poured over with boiling water. The dish is brought to a boil, peppered and salted, then cooled. Chopped cilantro and nettles are put in a bowl, poured with beetroot and seasoned with sour cream.

The most important thing in cooking cold beetroots is the use of young, fresh vegetables, which are quickly prepared. Ripe beets are very long brewed, so it is not suitable for him.