How to cook cold soup

Borsch is a very tasty first course. But, despite all the love for this dish, sometimes you do not want to eat hot, fatty meat soup. I want something lighter and cooler. In this case, you can always cook cold borscht, which is an excellent alternative to the usual borscht.

How to cook a classic cold soup?

Composition:

  • Boiling water - 2.5 l
  • Raw peeled beets - 500 g
  • Carrots average - 2 pieces
  • Green onions - 100 g
  • Cucumbers - 2-3 pieces
  • Boiled eggs - 4 pcs
  • Sugar - 1 tbsp.
  • Vinegar 6% - 2-3 tbsp.
  • Salt, mustard, black ground pepper

Cooking:

  1. Cut carrots and beets into thin straws and pour a small amount of boiling water in such a way that it slightly covers the mixture of vegetables. We put this mixture on the fire and boil until the vegetables are half ready.
  2. Add sugar and vinegar to the mixture, pour the remaining boiling water and continue to cook, now until ready.
  3. Then mix the mixture from the heat, cool to room temperature and set to cool in the fridge.
  4. Chop onions finely, just cut the eggs. Cut the cucumbers into thin strips. All this is mixed, add salt, add mustard, mix well and let it brew for about 3-4 minutes.
  5. Add to the mixture the rest of boiled vegetables and cooled broth, fill with all sour cream and herbs.
  6. If you are not satisfied with a completely lean borsch, you can add meat to the finished meat.

How to cook cold borscht on kvass?

Composition:

  • Marinated beets - 1 jar
  • Boiled sausage - 300 g
  • Eggs - 3 pcs
  • Cucumbers - 3 pcs
  • Water - 1 l
  • Kvass - 0.5 l
  • Vinegar - 1 tsp
  • Greenery

Cooking:

  1. Cucumbers cut into small cubes.
  2. In the same way we cut boiled eggs and sausage.
  3. Put a beet out of the jar, pour all 1 l of water, add kvass and vinegar.
  4. Sprinkle with chopped greens before serving.
  5. Kvass for such borsch can be prepared independently, it will be tastier and healthier.

Cooking:

  1. Boil the fish in large pieces and leave to cool.
  2. Beetroot cut into small cubes, pour water, add vinegar and boil it.When the broth is ready, filter it and cool.
  3. Boiled vegetables cut into small pieces, also cut eggs.
  4. Green chop chopped.
  5. In the cooled beet broth, put chopped vegetables and fish, season with sour cream and sprinkle with herbs.

How to cook Lithuanian cold soup?

Composition:

  • Beet - 3 pcs
  • Cucumbers - 2 pcs
  • Eggs - 3 pcs
  • Green onions - 1 bunch
  • Dill - 1 bunch
  • Kefir - 0.8 L
  • Boiled water - 0.5 l
  • Sour cream - 3 tbsp.
  • Salt

Cooking:

  1. Beets clean, boil and leave to cool.
  2. Chilled beets rubbed on a coarse grater in a large pan.
  3. Eggs boil and cut into cubes, then add to the grated beets. Next, chop cucumbers and green onions, add to the pan, to the remaining ingredients.
  4. There we finely chop the dill, add sour cream, add some salt and mix.
  5. To this mixture, add kefir and boiled water. Stir and serve.

How to cook cold soup with sorrel?

Composition:

  • Sorrel - 400 g
  • Potato - 5 pcs
  • Boiled eggs - 3 pcs
  • Raw egg - 1 pc
  • Sour cream - 3 tbsp.
  • Milk - 4 tbsp.
  • Cucumbers - 2 pcs
  • Greens, salt

Cooking:

  1. Sorrel finely chopped. Chop the potatoes and boil them, add the sorrel to the pot in the pan and cook for 10 minutes. Rub the raw egg with a small pinch of salt, add milk, stir and add quite a bit of hot borsch, knead everything and fill the whole borsch with this mixture, cool.
  2. Cooking refueling. To do this, chop the greens, add some salt and pound it. Middle-cut boiled eggs, cut cucumbers into small cubes. All the ingredients are mixed and refilled with sour cream.
  3. When serving cold borscht, add 1-2 tbsp. refueling in each plate, pour cold soup.

Borscht does not have to be cooked in meat broth and served hot. You can also cook cold borscht, which will be a great substitute for ordinary borscht! In the cold season, the real Ukrainian borscht will warm you, but during the fasting period, the table mixes up the lean borsch with prunes and zucchini.

Enjoy your meal!

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