In the summer heat, when the thought of hot soup causes horror, and the stomach clearly asks for something zhidenkogo, beetroot, botvigny, okroshki become a real culinary salvation. They are made without much labor and time, as a rule, they well satisfy hunger and even thirst and, among other things, are very nutritious, vitamin and very useful dishes.
Beetroot with egg
We offer the first recipe of how to cook cold borsch. For its preparation, in addition to the usual ingredients - potatoes, cucumbers, and onions of green onions - you need a little apple cider vinegar for acidification and sausage of your favorite brand. True, it's better, if it's cooked, but the liver, smoked, etc. will fit. If only it could be cut into pieces. Now more about how to cook cold borscht. 2 small beets to clean, cut into small strips, put into a pan, add water (about 2.5-3 liters). Let it boil. Reduce heat, salt, pour a teaspoon of vinegar and cook beets until ready. During this time, boil hard-boiled pieces of 6 eggs, as many potatoes in uniforms. Clean, finely chop. Take 4 fresh cucumbers, cut into cubes, pour out to eggs and potatoes. Crumble the sausage (from 300 g, you can and more - as you like), a bunch of onions, dill. If there is a jar of canned green peas, it will do. When the beets are cooked, let the broth cool down, and then you need to pour out all the ingredients in the pan, mix it, let the hour stand still.
To taste add salt, if necessary, then pepper. Here's how to brew cold borsch (beetroot). When you pour it on plates, put a spoonful of sour cream or fatty yogurt. Put the horseradish on the table. Believe me, it's delicious! Yes, if you like carrots, also boil it, peel, cut and add to the borsch. The same can be said about beans, only it should be soaked first, then boiled, drained, rinsed and poured into a dish.
Cold with sorrel
The second suggested recipe for how to cook cold borscht, includes sorrel - a very useful and tasty spring-summer greens. In addition, to fill it you will need real bread kvass, naturally, homemade, or kefir (yogurt). And meat. It should be clarified that borsch, similar to those described in this article, there are both vegetarian and meat - who like what. If in the above recipe you are satisfied with everything except the sausage, exclude it altogether or replace it with ham and cold boiled pork. The same can be said about this recipe. But back to how to make a cold borscht. It should be boiled beforehand 450-500 g of low-fat meat, 2 medium beets, 3-4 eggs. Beets, by the way, can be baked in the oven or microwave - it will turn out tastier. And the color of the cooking dish will be more intense and brighter. A large bunch of sorrel needs to be washed, boiled in salted water (just take it a little so that the acid does not leave the leaves all), then rub into a gruel. After that, chilled meat, brushed beets and eggs, half a kilogram of fresh cucumbers (check that they are not bitter!), Cut a bunch of green onions and dill finely, add salt, sprinkle with black pepper. Pour the ingredients 2 liters of kvass or curdled milk, leave for half an hour to brew. Before serving, add on the spoonful of sour cream.
Chillberry lean, but hearty
As already mentioned, the preparation of cold borscht can be without meat. An example of this is the recipe for the so-called "daily" first course. For him you need: all the same beets - 1 head, 2 medium carrots, 4-5 medium tomatoes, 1 onion, half cabbage head, fresh only, 4-5 pieces of potatoes, 3-4 sweet Bulgarian peppers, a few cloves of garlic, Bay leaf, fragrant pepper and other spices, as well as the roots of parsley, celery. Lean oil for frying and greens for taste. Instructions are as follows: tomatoes scald, peel, finely chop. Potatoes should be cooked separately in uniforms. Cabbage just chop. The remaining vegetables should be cleaned, cut into small strips, mixed with tomato (tomatoes) and sent to a pan. Top up the oil, add salt, add spices and put it under the lid until the liquid evaporates. Then pour in water (half a liter or 600-650), let it leave for about 15 minutes. After falling asleep cabbage and cook until done. During this time the potatoes are already ripe. It is peeled, cut into cubes and thrown into borsch when cabbage is cooked. In a dish removed from the fire put pounded garlic, add the bitter pepper. Serve the dish cold with sour cream. It is better to eat it on the second day - the taste is wonderful. That's why it's called "daily"!