In hot weather, when you don’t want to stand at the stove, cold 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 large amount of greens. By combining different products and adding herbs and spices, you can achieve different variations 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. Maximum cooking time is 40 minutes.

Classic cold borscht

A step-by-step recipe will help you prepare a delicious summer soup for several days. Traditionally, meat is not included in the dish.

Ingredients:

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

Preparation:

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

Cold beet borscht with apples

Fruits will add a subtle sourness to cold beetroot borscht. This dish, like classic borscht, is suitable for a Lenten table.

Ingredients:

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

Preparation:

  1. 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.
  2. Peel the apples, remove the core and partitions. Grate.
  3. Chop the cucumbers into thin strips and the eggs into small cubes.
  4. Chop the green onions.
  5. Mix all ingredients, season with sour cream and fill with filtered water.

Lithuanian cold borscht

A Lithuanian version of summer soup is called shaltibarščai. It is made with kefir. In other respects, it is not very different from its Ukrainian counterpart.

Ingredients:

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

Preparation:

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

Cold borscht with pickled beets

This type of cold soup is prepared with sausage, but if desired, the ingredient can be omitted - borscht is also good with a purely vegetable dressing.

Ingredients:

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

Preparation:

  1. 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 should sit in this marinade for a day.
  2. Boil the potatoes and eggs. Cool and cut into cubes. Slice the sausage as well.
  3. Grate the cucumbers on a grater.
  4. Finely chop the greens. Combine the ingredients and add water or kefir.

Borschok

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

Ingredients:

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

Preparation:

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

Cold borscht is a real salvation in hot weather. You can prepare different variations of it, try new flavor combinations. Its composition can be both nutritious and light.

INGREDIENTS

  • 3 small beets
  • 5 medium potatoes
  • 2 medium cucumbers
  • 2 eggs
  • 1 tbsp. l. apple cider vinegar
  • medium bunch of dill and green onions
  • sour cream
  • 2.5 liters of good drinking water

STEP-BY-STEP COOKING RECIPE

Wash the beets with a brush. Peel 1 beet, cut into quarters and place in a saucepan. Pour 6 glasses of cold drinking water, add vinegar, bring to a boil and simmer over low heat until soft, about 30 minutes. Then remove the beets from the pan, cool slightly, cut into thin strips and return to the broth. Cool completely

Wrap the remaining beets in foil and bake in an oven preheated to 180°C until soft, about 40 minutes. Rinse the beets with cold water, peel and cut into strips. Add to beet broth with boiled beets.

Peel the potatoes, cut into small slices. Pour in the remaining cold drinking water, bring to a boil, add a lot of salt (about 2 times more than needed) and cook until soft, about 15 minutes. Cool the potatoes completely in the broth.

Mix potato broth with potatoes and beet broth with beets. Place in the refrigerator for 1 hour.

Hard-boil the eggs for 8–9 minutes, crack the shells with a spoon, pour cold water over the eggs, peel and cool. Cut into small pieces.

Peel the cucumbers and chop finely. Chop green onions and dill.

Add cucumbers, eggs, green onions, salt to the cold borscht and mix well. Let it sit in the refrigerator for 1 hour.

When serving, add sour cream and dill to each plate.

If you wish, you can bake the whole beets, and boil the broth on the skins of the already baked beets, only then you do not need to peel them off as a thin film, but cut them thicker using a paring knife or an ordinary small knife. The broth will be ready in 15 minutes. over high heat. Then strain it, add the baked beets cut into strips and let it brew under the lid for 1 hour at room temperature. Then the borscht will have a more distinct smoky flavor.

The soup is based on pickled beets. You can buy it ready-made, but I prefer to cook it myself. To do this, you need to boil the beets, peel them and grate them on a coarse grater. Then you need to add vinegar to it and let it stand at least overnight.

Hard boil the eggs, let cool completely, then peel. To add eggs to soup, you can cut them into small pieces. However, I prefer to add half an egg to each serving, it makes the dish look prettier. Therefore, I simply cut each egg lengthwise into 2 equal parts.

Chop the dill with a knife or kitchen scissors. Do not skimp on the dill in this soup, it will make the taste richer. Cut the cucumbers into circles, and then cut each circle into 4 more slices. For 4 servings, I take two medium-sized cucumbers. The peel does not need to be peeled.

The last step is to combine all the ingredients in bowls. Place some beets, cucumbers, dill on each plate, and pour kefir over it. For each serving, take approximately 200-250 milliliters of kefir. If there is beet juice left, pour it into plates too. Mix the soup well and place half an egg on top.

A fragrant, delicious dish that can quench thirst, satiate and delight the eye with its bright ruby ​​color - this is cold borscht! Do you think soup can't be cold? You are wrong! The best step-by-step recipes will help you diversify your summer diet with benefits for your body.

Step-by-step recipe for cold borscht - food preparation

Prepare cold borscht from beets. The vegetable must be fresh, without signs of rot or spoilage. The dish tastes best from freshly picked root vegetables. The beets are thoroughly washed and boiled, then cooled and chopped.

Fresh cucumbers, radishes, potatoes, eggs, and herbs are also added to borscht. Cucumbers and radishes are washed, cut into strips, potatoes and eggs are pre-boiled, cooled, and chopped. Eggs can be included in the main composition of the dish or used as a decoration for finished borscht. The greens are washed, dried, and finely chopped.

Often, for satiety and taste, boiled meat, sausages, and smoked fish are added to vegetables in borscht.

The “broth” for cold borscht can be beet broth, kefir, sour cream diluted with water, homemade bread kvass, yogurt, etc.

Spices are not added to the dish, using only salt, pepper and a little sugar. Vinegar adds sourness to borscht, which can be replaced with lemon juice or sorrel.

Before serving, the borscht must be cooled and seasoned with sour cream if desired. The dish can be served with a crust of bread or homemade rye croutons with garlic or horseradish.

1. Lithuanian-style cold borscht: step-by-step recipe

Ingredients:

Three medium-sized beets;

Two fresh cucumbers;

Chicken eggs - four pieces;

Onion greens - five stalks;

Dill greens - one bunch;

Kefir with high fat content - seven glasses;

Sour cream - one hundred grams;

Salt - ten grams;

Fresh parsley for serving - four stalks.

Cooking method:

1. First, prepare all the vegetables: wash the beets, fill them with water, add a little salt and cook over medium heat until tender. Remove the cooked beets from the water and place them in a bowl of cold water to cool them faster. Then remove the peel, chop it on a coarse grater, and place it in a clean pan.

2. Pour water over the eggs and cook over medium heat for at least five minutes after the water boils. Cool the eggs by placing them in cold water. To prevent the eggshell from cracking during the cooking process and the whites from leaking out, add a little salt to the water before cooking. Peel cold eggs and cut into medium cubes.

3. Wash fresh cucumbers thoroughly, cut them into medium cubes along with the peel.

4. Place the prepared beets, eggs, and cucumbers in a saucepan of a suitable size and stir.

5. Wash the dill and onions, shake them off, chop them, add them to the pan with the vegetables, and stir again.

6. Add light-fat sour cream to the vegetable mixture, add salt and pepper as desired, mix everything thoroughly.

7. Dilute kefir with a small amount of boiled, cooled water (use about half a liter of boiled water per liter of kefir). Pour the diluted kefir into the pan with the vegetables.

8. Place the prepared cold Lithuanian borscht in the refrigerator to cool.

9. When serving, pour into plates and sprinkle fresh parsley on top.

10. Also place a flat bread box with sliced ​​black bread on the table.

2. Cold borscht: step-by-step recipe with sausage

Ingredients:

Any boiled sausage - a small piece;

Two fresh cucumbers;

Radishes - six pieces;

Dill, parsley - half a bunch;

Three chicken eggs;

Two medium beets;

Four medium potato tubers;

Three liters of beet broth;

Salt, sugar - ten grams each;

Acetic acid 9 percent - two teaspoons;

Sour cream - 150 grams for serving;

Dill, parsley for serving - four stalks each.

For beet broth:

Two small beets;

One laurel leaf;

3 peas of allspice;

Salt - ten grams;

Acetic acid - one tablespoon.

Cooking method:

1. As in the first recipe, first prepare all the necessary products: place the beets in slightly salted water and cook over medium heat until tender, cool in cold water. Wash the potatoes, also put them in salted water and cook over medium heat for a little more than half an hour (if you have young potatoes, cook for no more than ten minutes). Place the boiled potatoes in a separate bowl, cool and peel. Boil the eggs in lightly salted water for at least seven minutes until hard-boiled. Wash fresh cucumbers and radishes. If the radish tastes bitter, peel it.

2. Grind the peeled, cooled beets on a Korean slicing grater.

3. Cut cucumbers, sausage, potatoes and eggs into thin strips with a sharp knife. Wash the parsley and dill and chop.

4. Place all prepared products in a deep saucepan.

5. Cook beet broth: wash two beets thoroughly (rinse the beets very well, using special brushes so that the broth does not turn out dirty). Place the vegetables in a small metal container, fill with water, add a bay leaf and three allspice peas, add a little salt, put on high heat, bring to a boil and after the water boils, pour in a little vinegar and cook over low heat until the beets soften. When the beets become soft, remove them, strain the broth through cheesecloth, and cool.

6. Pour the cold beet broth into a saucepan with chopped vegetables and herbs, pour in acetic acid (you can add lemon juice instead of acetic acid, the taste of the finished cold borscht will not change), add salt, add sugar, mix everything well.

7. Place the finished cold borscht in the refrigerator to cool.

8. Pour the chilled borscht into portioned plates, put one tablespoon of medium-fat sour cream in each, sprinkle with fresh parsley and dill. Also place on the table a flat plate with lightly toasted rye bread horseradish croutons. You can make croutons this way: cut the rye bread into thin slices, place them on a frying pan and fry in the oven for ten minutes. Cool the toasted bread. Peel the horseradish roots well, rinse, and grind in a blender into a homogeneous paste. Dilute the horseradish pulp with a small amount of water (about five tablespoons of water per horseradish). Grease the fried pieces of bread with the prepared spicy mixture.

9. You also don’t have to dilute the cold borscht with sausage with beetroot broth in advance, just put the vegetable mixture with sausage on plates and everyone will add the broth in the exact amount they need. If there is not enough salt in the borscht, then when serving, you can add a little salt to the dish to your taste.

3. Cold borscht: step-by-step recipe with smoked cod

Ingredients:

Three small beets;

One medium hot smoked cod;

Two fresh cucumbers;

Onion greens - eight stalks;

Five sprigs of parsley and dill;

Medium fat sour cream - half a glass;

Acetic acid 9 percent - 30 ml;

Sugar - twenty grams;

Salt - half a teaspoon.

Cooking method:

1. Rinse the beets thoroughly with running water, place in a deep iron pan, add water, place over medium heat and cook for about forty minutes until the vegetable is ready.

2. When the beets are cooked, cool them by placing them in a bowl of cold water, this will allow them to cook faster and cool down.

3. Peel the cold beets, cut into thin strips or chop on a grater for Korean slicing.

4. Place the chopped or grated beets in an iron container with cold boiled water, place over medium heat, bring to a boil and pour in acetic acid (be sure to add vinegar to the beets so that after boiling the beets do not lose their rich red color). Or instead of acetic acid, you can squeeze the juice of one lemon.

5. After boiling, strain the broth and cool.

6. Wash the onion, chop it, sprinkle it with salt and mash it with your hands.

7. Cut fresh cucumbers into medium cubes and mix them with onions.

8. Place the cucumbers and onions in the chilled beet broth, add a little salt (if necessary), sprinkle with sugar and add sour cream, mix everything thoroughly until the sour cream is completely dissolved. Place the borscht in the refrigerator to cool.

9. Meanwhile, place chicken eggs in cold water, boil over medium heat for seven minutes, transfer them to cold water, cool, peel and cut into four equal parts.

10. Cut the smoked cod, remove all existing bones, cut the fillet into medium pieces.

11. When serving, pour the borscht into portioned soup bowls, place a slice of boiled egg and a piece of cod in each, and garnish with fresh parsley and dill leaves on top. If there is not enough salt, add a little salt.

12. Also, when serving, place a separate plate with slices of black or rye bread.

Step-by-step recipe for cold borscht - secrets and useful tips

Cold borscht turns out especially beautiful and bright if sweet beets such as “Bordeaux” are used for its preparation.

Also, so that the beets do not lose their color during cooking, add a little acetic acid after boiling water.

This may seem strange, but cold borscht turns out tastier and richer if you cut all the ingredients into strips rather than into cubes.

Cold borscht tastes better if it sits in the refrigerator for at least an hour. The longer the better.

Be sure to season the dish with sour cream, so the taste of the borscht will be more tender and richer. Bon appetit.

In the hot summer, you want to cook only light and low-fat food, and therefore cold borscht with beets can be your salvation. With its help, you can make the usual menu more varied and interesting.

Recipe for cold borscht with beets

Summer beet soup is a special type of everyone’s favorite borscht, which in a new version will sparkle with new colors for you. If you want to know how to properly prepare cold red borscht with beets, then carefully read the recipe:

  • Take two small beets, peel them and cut them into very small cubes.
  • Place in a saucepan, add water, add a little vinegar and cook until tender.
  • Strain the broth, removing the beets.
  • Peel three boiled potatoes and cut into cubes, and two fresh cucumbers into strips. Also chop a bunch of green onions with a knife. Combine prepared vegetables with beets.

Before serving, season the borscht base with horseradish, sour cream, sugar and salt to taste. After this, arrange the vegetables on plates, fill them with broth and sprinkle with chopped herbs.

Cold borscht with beets and sausage

A delicious summer soup can not only satisfy your family members, but give them strength and put them in a good mood. This dish will refresh the participants of the lunch during a hot day, and will also give a feeling of lightness. The recipe for cold borscht with beets and sausage is quite simple:

  • Peel one boiled beet and grate it. Then put it in a saucepan, pour in three liters of water and bring the broth to a boil.
  • After this, reduce the heat, pour a little vinegar into the soup, add salt and cook until the beets are cooked.
  • Separately, boil four chicken eggs and five medium-sized potatoes, and then chop them with a knife.
  • Cut several fresh cucumbers into strips and chop the greens as desired.
  • Cut 300 grams of boiled sausage into cubes, and then put it together with vegetables in a saucepan. Mix the ingredients and put the finished borscht in the refrigerator.

When the soup has cooled, pour it into bowls, add salt and pepper. Serve the dish with sour cream, mustard and grated horseradish.

Cold borscht with smoked cod

Since ancient times, our country has prepared borscht with boiled or smoked fish. The taste of this soup cannot be described, which means that we could not help but mention its recipe in this article. How to cook cold borscht with beets and cod, read below:

  • Boil one beet (200 grams) until tender, peel and cut into strips.
  • After that, put it in a saucepan, fill it with water, add vinegar and bring the broth to a boil.
  • Place cucumbers (100 grams), cut into strips and chopped green onions into the cooled broth.
  • Pour the borscht into bowls, add half a boiled egg, pieces of smoked cod, chopped herbs and a spoonful of sour cream to each bowl.


As you can see, cold borscht with beets is prepared very quickly and does not require any special manipulations. But men really like it, and they will certainly take note of this original dish.

Cold borscht with kefir

We suggest you try another version of beet soup, which is prepared with kefir. Cold borscht with beets turns out to be more satisfying and very healthy. And we will prepare it as follows:

  • Mix one and a half glasses of kefir with one glass of water or the same amount of beetroot broth. Add salt to taste and mix well.
  • Cut 100 grams of beets and two boiled potatoes into strips. Add green onions and chopped herbs to them.
  • Place the vegetables on plates and pour the kefir mixture over them. Top each serving with half a boiled egg and a spoonful of thick sour cream.

We are sure that cold borscht with beets will appeal not only to fans of dairy products, but also to everyone else.

Cold borscht on yogurt with sorrel

This cold summer soup recipe will help you out on a hot day. Fresh herbs will give it a special taste and freshness. How to quickly cook cold borscht with beets? The recipe will not seem complicated to you:

  • Sort, rinse and boil 100 grams of sorrel until tender. After this, drain it in a colander and cool.
  • Boil one beet (150 grams) in their skins until tender, peel and cut into strips.
  • Place the prepared products in a saucepan, add peeled and finely chopped fresh cucumbers (three hundred grams). Pour curdled milk over the vegetables and add chopped dill, green onions and radishes.

Cold beetroot soup

Prepare this bright soup and delight your loved ones with a new taste. Cold borscht with beets is especially good if you prepare it from young vegetables and fresh herbs. Beetroot recipe:

  • Boil one large jacket potato and one chicken egg until tender.
  • Peel one large raw beet and cut into four pieces.
  • Pour water into a saucepan, bring it to a boil, add salt and boil the beets in it.
  • When the beet pieces are soft, remove them from the water, grate them, and then return them to the pan. To ensure that the beetroot preserves its bright color, immediately add lemon juice to it.
  • Peel one fresh cucumber and cut into thin strips. Cut the potatoes and egg into cubes.
  • Arrange the vegetables on plates, fill them with beetroot broth and garnish with halved boiled quail eggs.

Cold borscht with ham

This easy soup is sure to please your family. A wonderful combination of fresh vegetables, ham and aromatic herbs will not leave even the most severe critic indifferent. To prepare cold borscht with ham, you will need:

  • Peel one beet, one potato and one carrot. Place the vegetables in a saucepan with water and cook until tender. Don't forget to add cloves, bay leaves and peppercorns to the broth.
  • Ten minutes before readiness, add green beans (12-15 pods) to the vegetables.
  • Peel one large cucumber and cut into cubes.
  • Grate the boiled vegetables or cut them into cubes.
  • Cut 150 grams of ham and a few boiled eggs into cubes.
  • Chop green onions as desired.
  • Mix all the ingredients in a separate bowl and add salt to them. Then place the borscht base in the refrigerator to cool.

When it's time for lunch, place the vegetables and ham on plates and pour cold broth over them. You can serve the dish with sour cream, horseradish or mustard.

Prepare cold soups as often as possible during the hot summer. This way you will give yourself and your loved ones the desired feeling of coolness even on the hottest days.