Cold borsch with potatoes. Cold Borsch Sweets

The most famous traditional dish of Ukrainian and Russian cuisine - Borsch - has many variations. The classic version of this delicious soup is nutritious, and its calorie content is quite suitable for the winter period, when the body needs much more energy. It would seem that the borscht lovers are not easy to be hot in summer, but in this case there is a recipe - cold borsch with beets, or, as it appears in most cookbooks, beetter. The options for this soup are also a lot: it is prepared on water and kefir, with meat and fish, with a beet bar and sorrel. At the same time, the caloric content of the dish allows him to eat it even to people who follow their weight.

To prepare the cold borsch at home is very simple, and ingredients that are part of the dish can be purchased at any store without undermining the family budget. By the way, in Russia, the beetrite has long been loved for this reason: from simple available products it was possible to create a nutritious, tasty and useful dish for a large family. We offer you a classic letter recipe with beef and sour cream.

Cooking

We need:

• Water - 2 liters
• Lemon juice - from ½ lemon
• Vinegar - 1 teaspoon
• Sweet - 2 pieces (medium sizes)
• Potatoes - 3 pieces
• Cucumbers - 2 pieces
• Radish - 10-12 pieces
• Boiled beef - 400 grams
• Eggs - 3 pieces
• Fresh greens (dill, parsley, green onions) - to taste

Spice:

For feeding:

Number of portions - 6

Cooking time - 120 minutes

Preparation of beds

The main ingredient of cold borscht, which is included in each recipe, is a swamp. This amazing root plant has long been recognized as a real storage room of nutrients: vitamins of groups B and BB, folic and pantothenic acid, fiber, amino acids. Beetal kvass quicts thirst better than any cold lemonade into a strong heat, the juice helps to restore the strength and is useful to people suffering from the alert. Regular reception of the coarse beds in food acts on the body, satures it with vitamins, improves the operation of the digestive system, destroys the penetration bacteria in the intestine. The calorie content of the vegetable is low (40 kcal per 100 g), and betaine helps split fats and cleanses the liver. Because of this, the beets are included in the composition of various diets.

But the main thing, the coarse is a very tasty vegetable, and it is she who attaches a wonderful red dish.

1. Rinse thoroughly in water thoroughly, be sure to use a soft brush or sponge to erase all the dirt and ground from the surface. This is necessary because the decoction remaining from the vegetable will be used to further prepare the beetter.
2. Fill the cooler with water, and then add a teaspoon of vinegar. Put a saucepan on the stove and boil on weak heat until the full preparation of the vegetable (usually cooking takes 30-40 minutes, depending on the size of the root plates).
3. When the vegetable is ready, drain the water and cool down the cooler, the bay of it with cold water for about 30 minutes. The remaining red decoction does not pour out - it will come in handy to us for the final stage of cooking soup.

Cutting vegetables

The recipe for the beetter, like the okroshki, is ideal for hot weather, and the big merit belongs to vegetable components of the dish. Cucumber contains a large amount of water and minerals (iodine, potassium, magnesium), it refreshes and tones the body. Potatoes, despite calorie, is assimilated easier than many other carbohydrate products, and contains fiber, carotene, organic acids. Radish strengthens immunity, cleans the body and contains phytoncides - substances that can destroy pathogenic microbes. And fresh greens, which is invariably included in the recipe, gives any dish of a delightful aroma and piquancy.

1. Cucumbers in the beetroot are cut with a small straw or cubes.
2. Potatoes are drunk in the uniform, it is cool and cleaned, and after cuts into cubes. You can grasp potatoes on a large grater - it will also get quite tasty.
3. Many do not complain about radishes because of the tart of island taste, which gives pink peel. You can clean the vegetable before chopping it for soup, but then your dish will not be so colorful. Radish in the beetter is cut by thin circles; If the roots are very large, you can cut them into their semicircles.
4. Go to greenery. Dill and parsley should be divided into two parts; One to extract as much as possible, and the second to leave for the feed - it can be slightly broken with your hands. Green onions shining and mix with finely disturbed greens.

Meat and eggs

You can make a dish with a meat and chicken egg. Our recipe offers to use beef: the calorie content of a non-fat piece of low (160-180 kcal), and at the same time the beetroot is obtained by all necessary nutrients: proteins, fats and carbohydrates. Such an ingredient, like eggs, is not included in every recipe of beetter. Someone prefers to file them separately, someone generally refuses to add them, but in the traditional execution this ingredient is necessary.

1. Slice of beef Prepare: Separate, cut the tendons, fat and film. Then cut into small pieces - it boils faster.
2. Put prepared meat into a small saucepan, it is desirable that the free space in it was a bit. So you weld the meat in a small amount of water, which will make meat softer and tender. Meat in a saucepan must be pouring already hot water (in advance boiled); Water should completely cover meat. We put on the stove, fire - medium, and close the lid.
3. Beef boiled on average for 2 hours. In the process of cooking, check the meat with a knife: if it is easily included, beef is ready. Cooling it, cut into small cubes.
4. Boiled eggs cut into cubes. One yolk leave for sauce.

Mix ingredients

The recipe completes the main stage of preparation - the mixing of everything that enters the beetter. By the way, fill with water and decoction the whole lot is not necessarily - you can do it portion in a separate plate. So the dish will better save its properties in the refrigerator, and the chances that the mixture or decoction will be ruined, much less.

1. All ingredients (boiled coats, cucumbers, radishes, potatoes and greens) mix in a saucepan. Then add eggs and meat.
2. The mixture is poured by a beet decoction and is diluted with boiled water to full volume. Then add lemon juice to the pan and mix thoroughly. If you knew the soup portion, it is better to feed lemon juice separately to add it to taste.
3. Dish is ready - you can prepare for feed on the table!

Submit on the table

1. First, we prepare the sour cream sauce: yolk from the egg, which was postponed, wipe on the grater. We add to the paste to the sour cream and it should be mixed. You can also add a slightly chopped dill to the mixture - for piquancy and freshness. That's all - the recipe for cooking sauce is completely simple, but in combination with the beetroot, it turns out very tasty.
2. The beetter spread over the plates, add greenery sprigs, we feed on the table with sour cream sauce and a piece of rye bread. Fresh taste, weight mass and low calorie (about 70 kcal) - Wonderful summer lunch is ready!

Prepare hearty and at the same time light lunch on a hot day, as you can see, very simple. And the prescription presented above is a bright proof of this. The beetter will like all family members, while you do not need to do something special: the ingredients can be without any problems on the market, especially summer - the season of fresh vegetables. The calorie content of the dish is ideal for hot weather and is suitable even the most strictly followed by their diets. Enjoy your meal!

In contact with

Accurate history and the date of the invention is unknown, there are no unequivocal opinions, which kitchen belongs to dish. Someone believes that it was invented by Poles, others say that he appeared in Lithuania, but the most popular version is the one that says that the beetter is a national Ukrainian dish.

The name of this meal appeared due to the addition of the parts of "Bor" and "Shch". The word "Bor" indicated the brown color, and the brown was previously equal to the red. The letter "LE" came from all known. In fact, the word "borsch" means brown (red) soup with beet.

Benefit

Svekolnik contains a lot of vitamins. In alone, there are a lot of trace elements needed by our organism. For example, folic acid, mineral salts, carotenoids. In cold borsch, other vegetables, for example, potatoes, freshcucumbers, horseradish - in them, of course, also contains a lot of useful substances.

Fresh beets are rich in vitamins of group A, B, C, E, to

In the heat of it summer The dish is well saturate and gives the feeling of lightness. It is easily digested by the stomach, because there are no heavy components in it. It can be made dietary, so that it does not harm the figure and helps to lose weight. Benefithis undoubted!

Cold boaches with beets

The basis of the cold beet with beet is the following products:

• cucumbers - 3 pieces;
• eggs are medium - 4 pieces;
• lemon juice - 1 tbsp. l.;
• middle beets - 4 pieces;
• onions young green;
• water- 2 l;
• sour cream.

Everything else can be added optional. Borsch is happening with boiledand Marinated beet. Here is a step-by-step recipe how to prepare cold boosch of beets:

1. Clean the beet and soda on the grater, you can cut it thin.
2. Boil the water and spend it, add lemon juice there. If there is no lemon juice, vinegar will come. Be sure to add juice or vinegar, it will help save the saturated color. You can also cook vegetable with citric acid.
3. In boiling water, put the sliced \u200b\u200bbeet and boil about 20 minutes. Then cover the saucepan with a lid and give approximately the hour to breed and cool the brave.
4. On the grater, soda or cut the cucumbers straw, take the greens as desired. Make everything in the cooled broth. Mix everything and remove another hour in refrigerator.
5. Eggs Cut the screw, cool and clean, and then cut. You can chop as you like - chop or cut into slices.
6. Add eggs to the broth and stir well. Put the sour cream. If you wish, you can add mustard.

Cold borsch of marinated beets by classic recipe

To prepare this dish, you will need all the same ingredients, that's just a fresh swamp will have to be replaced by marinated. In addition, you will need:

• potatoes - 4 pieces;
• eggs - 4 pieces;
• greens.

Algorithm cooking:

1. Boil potatoes to loosenness, clean from the skins and put it finely.
2. Weld in salted water chicken eggs. They must be welded hard. Clean and finely cut. You can cross them for a fork. 3.
3. Young cucumbers cut into cubes or straw. If you wish, you can clean them from the skins.
4. Beckner soda on a grater or cut into small pieces. If she is already grated, squeeze the marinade slightly.
5. Cut greens.
6. All sliced \u200b\u200bingredients place in the container, mix everything. You can remove the vessel in the fridge and refill portion only when you will dine.
7. Put the vegetables. Spread portion, pour chilled into each portion, but pre-boiled water, salt and put the sour cream. Mix everything.

Poll: What booby do you prefer most?

Boosch recipe with beet and sausage

This Kushan will not leave anyone indifferent. Cook It can be very fast. You will need all the classic ingredients, and besides them are as follows:

• potato - 4 pieces;
• mustache sweet - 1.5 tbsp. l.;
• sausage(can be replaced with ham or sausages) - 400 g.

Recipe:

1. Swarite Chicken eggs and potatoes. Cool everything and clean from the skins. Grind the knife.
2. Break down so: Sattail, put in cold water, put on fire. When boiling, drip the lemon in the pan. Weld and cool down.
3. Cucumbers Soda, cut the sausage with cubes, mix it all with potatoes and eggs.
4. Cut the green onions and another greens as desired, add everything to the bowl to other ingredients. Sung wash, mix.
5. Spread the vegetables around the plates, and in each plate, pour a separate beet decoction separately. Fill sour cream, mixed with mustard.

Tip: You can make such a borsch with cheese, then it will be even more satisfying and tasty!

Fresh beet recipe

For this recipe you will have a very tasty fresh beetter as in the dining room! In addition to the main ingredients, take the following:

• dill - 1 beam;
• mustard - 1 tbsp. l.;
• mineral water carbonated - 1 l.

You need to do the following steps to get tasty dish:

1. Weld in advance beets, clean from the skins, soda on a large grater, fold into a bowl.
2. Cook the eggs, cut the finely, send there.
3. Take the cucumbers on the grater and also add to the bowl.
4. Fill everything with mineral water. Try and add to the taste of mustard, pepper, add greens, sugar and salt.

Tip: Serve Cold Borsch, decoring it with thin pieces of cucumber or egg slices.

At kefir

Cold borsch in kefir with beetroot is a dietary dish. Especially little will be in it calories if you take 1% fat kefir. You will need, except for classic components, the following:

• kefir - 1 l;
• dill - 1 bundle.

Act like this:

1. Cook in advance the cooler and eggs, clean the shell and skins, grind.
2. Cut the green onion, sprinkle salt and remember a little. So he will become juicy.
3. Stodit the cucumbers, cut the remaining greens, mix all the ingredients.
4. Fill all the ingredients kefir, stir, bother to taste, sprinkle from above dill.

How to cook beets for cold borscht

In many recipes in cold borsch, the main ingredient is already booked in advance. In order for the dish delicious, it is important to prepare this vegetable right and know, how much cooking his. Done preparationso:

1. Clean fresh beets from the peel, cut into small cubes or soda on a large grater.
2. Put the floor beets in the pan, pour with cold water and add a drip of vinegar or lemon juice. Boil until ready - approximately 40 minutes.
3. Broth drain into a separate container, it may be needed, get beets. Now it can be used!

How to marinate beets for cold borsch

Cold boosch of pickled beet has spicy acid, and cook it easier. The marinated vegetable is also quite simple. You can see what the pickled vegetable looks like on photo - It is not very different from the usual one. To prepare marinated beet you will need the following ingredients:

• water is 1 cup;
• 6 percent vinegar - 250 g;
• sugar - 1 tbsp. l.;
• salt - ½ tsp;
• bay leaf - 2 pieces;
• pepper peas - 5 pieces;
• carnation - 3 pieces.

Store marinated beets better in hermetic banks

Here is a step-by-step prescription beets of marinated fast cooking for cold borscht:

1. Wash the bed and weld the whole. It must be fully ready.
2. Cook beetted and shred out as you like. You can cut into cubes, you can slices, and you can immediately grate on a large grater. In the latter case, for cold borsch, you will not need to even grind it.
3. Put salt and sugar, vinegar, carnation, pepper into the water. Put the saucepan on the fire and bring to a boil.
4. Slightly cool the water and fill it with a grated beet. Wait a day. Now the beet can eat! You can also cook it for winter - spin - and use, getting from banks.

Cooking cold borsch is very easy, it turns out delicious and helpful. This is the perfect option for the summer. You can cut vegetables in advance and store them in the refrigerator, fueling right before the feed! In addition, skill, how to quickly pick up the beets for cold borscht will save time and strength.

It is despite the hot summer I want to prepare only light and low-fat food, and therefore the borsch cold with beet can be your salvation. With it, you can make the usual menu more diverse and interesting.

• Boil one major potato in uniform and one chicken egg until ready.
• Clean one big raw beets from the peel and cut into four parts.
• Pour water into a pan, bring it to a boil, salt and boil the beets in it.
• When the beet pieces become soft, remove them from the water, soda on the grater, and then return back to the saucepan. So that the beetter retains the bright color, immediately add lemon juice into it.
• One fresh cucumber can be cleaned from the peel and cut the thin straw. Potatoes and egg cut into a cube.
• Spread the vegetables on plates, fill their beet broth and decorate the halves of boiled quail eggs.

Together with a borsch, serve sour cream and chopped greens.

Cold Borsch with Ham

This light soup will probably enjoy your family. A wonderful combination of fresh vegetables, ham and fragrant greenery will not leave indifferent even strict criticism. To prepare a cold borsch with ham, you will need:

• Clean one beet from the peel, one potato and one carrot. Put vegetables in a saucepan with water and boil them until readiness. Do not forget to add cloves, bay leaf and pepper into broth.
• Ten minutes before readiness, put green beans to vegetables (12-15 pods).
• One large cucumber can be cleaned from the peel and cut the cube.
• Boiled vegetables Sattail on a grater or cut the panels.
• 150 grams of ham and several boiled eggs cut into a cube.
• Green onions grind arbitrarily.
• Mix all the components in a separate dish and add salt to them. Then put the base for borscht in the refrigerator cooling.

When dinner time comes, spread vegetables with ham on plates and pour them with cold broth. You can apply sour cream, horseradish or mustard.

Cook the hot summer cold soups as often as possible. Thus, you give yourself and your loved ones the desired feeling of coolness even in the most hot days.

Step 1: Prepare potatoes.

Rinse potatoes by removing all the land, sand and other dirt. Lower vegetables in a saucepan, pour with water and put on fire. When the water boils, the fire will need to be reduced. Boil potatoes until it becomes loose, usually it takes about it 40 minutes.
Boiled potatoes will need to cool, clean from the skins and cut into small cubes.

Step 2: Prepare eggs.

Following the potatoes, put the chicken eggs. Only need to be boil in a slightly salted water during 12-15 minutes. After sharply cool down, lowering the eggs into a bowl with ice water, and clean from the shell.


Cooked with screwed chicken eggs. Frote for a fork or soda on the grater, or cut the knife into small pieces.

Step 3: Prepare cucumbers.

Fresh cucumbers rinse, clean from the skin, if necessary, and after cutting the vegetables with small cubes or straw.

Step 4: Prepare ham.

Clean the ham or boiled sausage from the inedible skins and cut into small cubes or thin straws.

Step 5: Prepare the beets of marinated.

We have got ready, pickled. I have a pickled march, so it's not necessary to do anything with her, only to open a jar. But if your beets are harvested entirely or large pieces, it is necessary to cut it into pieces of smaller.

Step 6: Prepare greens.

Greens of dill, parsley, as well as green onions rinse, dry and disturb on small pieces.

Step 7: Mix the cold borsch with pickled beet.

Place all the ingredients in a suitable salad bowl.


Thoroughly mix everything, it will be salad.
If you do not need to serve cold borsch right now, keep it precisely in the form of salad in the refrigerator.

Step 8: Refuel Cold Borsch with pickled beet.

Spread the ingredients mixed with each other in the portion plates, fill in each cold boiled water, add salts and sour cream or mayonnaise. All mix all and serve cold borsch with pickled beets to the table.

Step 9: Let's serve cold borsch with pickled beets.

Cold borsch with pickled beet - this is a summer soup, but who said that they can not be enjoyed to be in the fall, and in winter, because all the ingredients necessary for its preparation are at hand all year round. Prepare this delicious and satisfying dish for lunch, did you make marinated beets? Why not use them right now.
Bon Appetit!

On our site you can find a recipe grated marinated beet, which is just suitable for the preparation of cold borsch in this recipe. To find out how to pick up a grated beet, go.

You can refuel the cold borsch, a beet decoction, kefir or other fermented milk product.

It is not necessary to add to cold borsch with a pickled beet sausage, you can prepare a vegetarian version of this soup, removing the meat product, but adding radishes among other vegetables. And you can cook cold borsch with fish or sea cocktail.

Calorie: Not specified
Time for preparing: Not indicated

Cold boosch from beets, whose step-by-step recipe for you today prepared, according to the composition and method of preparation look like a beetner, and on. The main ingredients are boiled beets and a decoction in which she was cooked - resemble the beetter. And the potato, egg, fresh cucumber and all kinds of greens give the similarity with the window. To make the taste of cold borscht with sourness, at the end of the preparation, lemon juice is added to taste or refill the slooring sour cream. In addition to vegetables and eggs, you can add meat products: sausage, ham, boiled meat or chicken, but without meat it will be delicious, satisfying and nutritious. In the summer heat, cold borsch from beets will be remarkably refreshing and saturate.

Ingredients:

- Beet - 2 pcs. medium size;
- water - 1.5 liters;
- Fresh cucumber - 2 pcs;
- green onion - beam;
- Parsley, dill - on a small beam;
- Eggs - 2 pcs;
- Potatoes - 3-4 pieces;
- salt - to taste;
- Lemon juice, horseradish, mustard or sour cream - to taste.

How to cook with photo step by step

Beets clean from the skin. Large root corneters cut in half, medium or minor leave the whole. Fill with cold water, put on a small fire and boil until readiness. Depending on the value, the beets will boil 1.5-2.5 hours. When the plug will easily enter the flesh - the beet is ready. We get out of the beam, cool to room temperature. At the same time, we boil potatoes and boil the eggs, too cool.

While cool vegetables, eggs and decoction, prepare everything you need for borscht. Small rings apply the green part of the onions feathers. Cucumber can be cleaned from the skin, squeeze on a shallow or large grater (navel straw, a cube - as you are more convenient).

I will add fine-sliced \u200b\u200beggs or slices to the greenery on the grater, we break the fork.

Cooled beets of squeeze on a small grater. Put to the rest of the ingredients.

Under cold water, we promo parsley and dill. Finely quit the knife.

Potatoes cut into a small cube. Mix all crushed products. We simulate to taste.

We mix with a cold beet decoction. Let you do not confuse that the color of the decoction is not sufficiently saturated, the beet will give his juice, the color of the real borscht will be bright, very appetizing.

Insperate the cold borsch at least half an hour - during this time it will pick up the color and becomes tastier. When applying, add sour cream or season with lemon juice, grated horseradish, mustard, hammer pepper. Bon Appetit!
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