The most famous traditional dish of Ukrainian and Russian cuisine - borsch - has many variations. The classic version of this delicious soup turns out to be nutritious, and its calorie content is quite suitable for the winter period, when the body requires much more energy. It would seem that borscht lovers have a hard time in the hot summer, but even for this case there is a recipe - cold borscht with beets, or, as it appears in most cookbooks, beetroot soup. There are also a lot of options for this soup: it is prepared in water and kefir, with meat and fish, with beet tops and sorrel. At the same time, the calorie content of the dish allows it to be eaten even by people watching their weight.

It is very easy to prepare cold borscht at home, and the ingredients that make up the dish can be purchased at any store without undermining the family budget. By the way, in Russia, the beetroot has long been loved for this very reason: from simple available products, it was possible to create a nutritious, tasty and healthy dish for a large family. We offer you a classic recipe for beetroot with beef and sour cream.

Preparation

We need:

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

Spices:

For filing:

Servings - 6

Cooking time - 120 minutes

Beet preparation

The main ingredient in cold borscht, which is included in every recipe, is beets. This amazing root vegetable has long been recognized as a real storehouse of useful substances: vitamins of groups B and BB, folic and pantothenic acid, fiber, amino acids. Beet kvass will quench your thirst better than any cold lemonade in extreme heat, the juice helps to restore strength and is useful for people suffering from anemia. Regular intake of beets in food has a tonic effect on the body, saturates it with vitamins, improves the functioning of the digestive system, and destroys putrefactive bacteria in the intestines. The calorie content of the vegetable is low (40 kcal per 100 g), and betaine helps break down fats and cleanses the liver. Because of this, beets are included in various diets.

But most importantly, beets are a very tasty vegetable, and it is they who give the wonderful red color to the dish.

1. Rinse the beets thoroughly in water, making sure to use a soft brush or sponge to wipe off any dirt and soil from the surface. This is necessary, since the broth left over from the vegetable will be used for further cooking the beetroot.
2. Pour water over the beets and then add a teaspoon of vinegar. Place the pot on the stove and cook over low heat until the vegetable is fully cooked (usually takes 30-40 minutes, depending on the size of the root vegetables).
3. When the vegetable is ready, drain the water and cool the beets by pouring cold water over them for about 30 minutes. Do not pour out the remaining red broth - it will be useful to us for the final stage of making the soup.

Cutting vegetables

The beetroot recipe, like okroshka, is ideal for hot weather, and much of the credit for this belongs to the 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 their calorie content, are easier to digest than many other carbohydrate foods, and contain fiber, carotene, organic acids. Radish strengthens the immune system, cleanses the body and contains phytoncides - substances that can destroy pathogenic microbes. And fresh herbs, which are invariably included in the recipe, add a delicious aroma and piquancy to any dish.

1. Cucumbers in beetroot cut into small strips or cubes.
2. The potatoes are boiled in their skins, cooled and peeled, and then cut into cubes. You can grate potatoes on a coarse grater - it will also turn out quite tasty.
3. Many people do not like radishes because of the tart, pungent taste that the pink peel gives. You can peel the vegetable before chopping it up for soup, but then your dish will not be as colorful. Cut radish into beetroot into thin slices; if the roots are very large, you can cut them into semicircles.
4. Moving on to greenery. Dill and parsley must be divided into two parts; chop one as small as possible, and leave the other for serving - you can slightly break it with your hands. Chop green onions and mix with finely chopped herbs.

Meat and eggs

You can make the dish more nutritious with meat and chicken eggs. Our recipe suggests using beef: the calorie content of a lean piece is low (160–180 kcal), and at the same time, the beetroot turns out to be balanced in all the necessary nutrients: proteins, fats and carbohydrates. An ingredient such as eggs is not included in every beetroot recipe. Someone prefers to serve them separately, someone generally refuses to add them, but in the traditional version, this ingredient is required.

1. Prepare a piece of beef in advance: cut, cut off the tendons, fat and film. Then cut into small pieces - this way it cooks faster.
2. Place the prepared meat in a small saucepan, preferably with a little free space in it. This will cook the meat in a small amount of water, which will make the meat softer and more tender. Pour the meat in a saucepan with hot water (pre-boiled); the water should completely cover the meat. We put on the stove, the heat is medium, and close the lid.
3. Beef is boiled for an average of 2 hours. During the cooking process, check the meat with a knife: if it enters easily, the beef is ready. After cooling it, cut it into small cubes.
4. Cut the boiled eggs into cubes. Save one yolk for the sauce.

Mixing the ingredients

The recipe completes the main cooking stage - mixing everything that goes into the beetroot. By the way, pouring the whole mass with water and broth is not necessary - you can do it in portions in a separate plate. So the dish will better retain its properties in the refrigerator, and the chances that the mixture or broth will deteriorate are much less.

1. Mix all the ingredients (boiled beets, cucumbers, radishes, potatoes and herbs) in a saucepan. Then add eggs and meat.
2. The mixture is poured with beet broth and diluted with boiled water to full volume. Then add lemon juice to the pan and mix everything thoroughly. If you will be mixing the soup in portions, it is best to serve the lemon juice separately so that everyone can add it to taste.
3. The dish is ready - you can get ready to serve!

Serve on the table

1. First, prepare the sour cream sauce: the yolk from the egg, which has been set aside, rub it on a grater. Add the resulting paste to sour cream and mix well. You can also add some finely chopped dill to the mixture for piquancy and freshness. That's all - the recipe for the sauce is quite simple, but in combination with beetroot it turns out very tasty.
2. Pour the beetroot into plates, add sprigs of herbs, serve with sour cream sauce and a slice of rye bread. Fresh taste, lots of benefits and low calorie content (about 70 kcal) - a wonderful summer lunch is ready!

As you can see, it is very simple to prepare a hearty and at the same time light lunch on a hot day. And the recipe presented above is a vivid proof of this. Beetroot will appeal to all family members, while you do not need to do something special: the ingredients can be bought on the market without any problems, especially since summer is the season of fresh vegetables. The calorie content of the dish is ideal for hot weather and will suit even the most strict people watching their diet. Enjoy your meal!

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Finally, the warm summer days came. This time of the year pleases not only with warm and sometimes even hot weather, but also with a large amount of vitamins from vegetables, fruits and berries. It's very hot now, and therefore I want to add something cooler to the diet, except, of course, ice cream.

Of course, okroshka is a very good option. But not everyone loves her. Therefore, as a variety, you can try to make cold borscht. Why not? Such a dish is hearty, very tasty, and it removes thirst just fine. In this article, you can explore several variations of a step-by-step recipe for cold beetroot borscht at once.

Of course, if you often eat only the same, it will quickly get bored. For the sake of variety, it will be optimally "diluted" with something else. A good variation is to make a delicious beetroot. So you can learn not only how to cook cold borscht, but also a few more recipes for cool summer soup. They will definitely take a place in your personal recipe book.

Of course, the main ingredient here is beets. Without her, it simply won't be borscht. As for the rest, human fantasy is limitless. And therefore, we will consider not only the classic recipe for cold borscht with pickled beets.

Potatoes are not added to all recipes for this version of borscht. If you nevertheless decide to add potatoes to a cool summer borschec, then it is better to boil it in advance.

Choose the cooking method that is most convenient for you. There is not much difference here - to boil potatoes in their skins or peeled. There are people who boil peeled and chopped potatoes for borscht. It is possible and so - this detail, in fact, does not play a significant role.

It will also be better to boil beets and chicken eggs even before cooking the borscht, so that they have time to cool down. What is desirable is about the same temperature of the components of the soup.

In each family, the recipe or preparation method may differ. Each housewife is looking for the most suitable recipe for this dish for herself. But, before starting to look directly at the interesting options, let me give you a few more useful notes regarding the recipes presented here.

Basic details

Due to the fact that pickled beets are used more often, the finished borscht will turn out as a result not only very pleasant in color, but also really tasty, with a pleasant sourness. Do not even doubt it.

So that your borsch, among other things, looks great, pay special attention to the shredding of products. It will be more convenient to cut the beets into cubes, and the onion and sausage into strips. The eggs and parsley are simply chopped finely.

Remember that for the best taste, ready-made borscht should be infused for at least another hour... Ready borscht must be refrigerated for this time. And only then serve with sour cream or mayonnaise.

Improving the recipe

Whatever dish you choose to cook, none of them can do without using some small tricks that experienced housewives use to improve the taste and reduce the cooking time.

The step-by-step recipe for cold beetroot borscht is, of course, no exception.

Here are some useful tips to make your borschec come out, in the end, really perfect:

1. If meat is included in the recipe, it will be better to choose a low-fat variety for it. So, chicken or veal is an excellent choice for borscht.
2. To enhance the taste of the finished borscht, use young potatoes, which are best boiled in their skins and then added to a common pot.
3. Beets should be pickled for at least a day. It is important! Then the taste of the finished borscht will become much brighter.
4. If you do not want the eggs not to lose their appearance during boiling, first immerse them in water at room temperature. And only then boil. This will make serving your food even more beautiful.

At least a classic recipe for cold borscht with pickled beets must be in the recipe book of every hostess. Besides the fact that it is just very tasty, it is a great alternative to another popular summer soup - okroshka.

Pickling beets

Before cooking, the beets must be peeled, cut into cubes or strips, put in a colander, and then literally dipped in a deep bowl filled with freshly boiled water for five minutes.

A little sugar, a little salt is also poured there. After this time, the root crop is poured with vinegar solution. In the marinade, the beets should lie for at least a whole day. Only then can you take it for borscht.

The beauty of pickled beets is that they can give the finished dish a pleasant smell, delicious taste and light sourness.

If you wish, you can immediately pickle the beets in reserve by rolling them into jars. So that you can immediately use it later, if necessary.

Pickled beets from the store are a good alternative. For example, if you do not have the time or desire to tinker with the marinade, or, for example, you really want cold borscht right now, but there are no pickled beets in stock. After all, you need to withstand it for a whole day.

If the taste of borscht with pickled beets from the store does not come out as you would like, you can try adding a little radish and grated horseradish to the dish.

Cold borsch with pickled beets from a can

This recipe is good, first of all, precisely because it does not take a lot of time to make it. In fact, almost like okroshka - chop and mix.

This option uses pickled beets from the store, which we talked about a little earlier. But pay attention that the beets are cut into small pieces, strips or cubes. The main thing is to be fine. So let's get started.

Components:

• Pickled beets - 1 half-liter jar;
• Cucumbers - 0.2 kilograms;
• Radish - 0.2 kilograms;
• Boiled sausage - 250 grams;
• Herbs and spices taste.

Cut the cucumbers, radish and sausage into medium strips. We just finely chop the eggs and greens. Then, mix it all together in a saucepan or deep bowl. Then add the beets to the same place.

The brine does not need to be drained in advance! We add it to the rest of the ingredients along with the beets. Add spices and dilute with cool water.

Stir and leave for five minutes to infuse. Now you can try on spices. If you miss something - put more. Cold borsch with pickled beets from a can is ready. Now you can serve. Add sour cream for flavor if desired.

Very appetizing soup with kefir and mineral water

This recipe is not very popular among housewives. Perhaps they are alarmed by the presence of mineral water. Moreover, its combination with sour milk. But this, I must say, in vain. The soup comes out really tasty. In addition, the color is saturated. Try it - you will definitely like it.

Components:

• Boiled beets - 3 things;
• Cucumbers - 0.3 kilograms;
• Hard-boiled eggs - 4 things;
• Kefir - 1 liter;
• Mineral water - 1 liter;
• Mustard - 2 tablespoons;
• Sugar - 1 spoon;
• Greens - a bunch;
• Spices taste like;
• The juice of one lemon.

Rub the beets and cucumbers into a bowl or saucepan. We do not chop the eggs, but also rub them and immediately add to the already crushed ones. Finely chop the greens - whatever you like, and throw them to our already chopped ingredients, along the way enjoying the aroma of freshly chopped greens.

Fill our vegetables with kefir and mix. Now you can add mineral water. An important point - pour water by eye, depending on what density you want to get. Also, please note that kefir and water must be cooled beforehand.

All that's left is to add spices, mustard and lemon juice. And stir everything again. If everything is in order with the amount of spices and the taste suits us completely, we put the finished dish in the refrigerator and leave it there for about an hour. Once infused, it will become even more delicious.

When the appointed hour has passed, feel free to serve the soup on the table.

Cold borsch with boiled beets - classic recipe

So, now let's take a look at the generally accepted method of preparing cold borscht. This recipe is the most popular because it can be considered a classic.

A small note - if necessary, the number of components can be increased, since here the products are painted on the basis of only two plates.

Components:

• Boiled chilled water - half a liter;
• Boiled beets - 1 piece;
• Potatoes - 1 piece;
• Cucumbers - 2 pieces;
• Radish - 5 pieces;
• Hard boiled eggs - 3 pieces;
• Greens - 1 bunch;
• Salt and sugar taste;
• The juice of one lemon.

Fill a saucepan with water. Pour in salt, sugar, squeeze out a lemon next. Stir until the salt and sugar are dissolved. If the taste suits you, then move on.

We rub the beets and send them into the water. We mix. Cut into cubes and send potatoes after the beets. You can deal with eggs and other vegetables in a way convenient for you - finely chop or also grate. Finely chop the greens too. We put all the slices separately and knead thoroughly.

Only then can the vegetables be added to the beets. You need to let the dish brew. Not for long - only fifteen minutes. And then serve. For those who like to put mayonnaise or sour cream, it will be even better.

When discussing borscht, it should be noted that this soup is prepared not only in Russia or Ukraine, but also in many countries of Eastern Europe. And the execution options, I must say, are quite similar to each other. Like the names. Here, for example, the cold Lithuanian borscht, which we will try to cook now, is called Shaltibarschai. Let's get started?

Components:

• Kefir - 1 liter;
• Water - 250 milliliters;
• Boiled beets - 2 things;
• Cucumber - 1 piece;
• Hard boiled eggs - 2 pieces;
• Greens - a bunch;
• Vinegar, salt and sugar taste.

First, marinate the beets. To do this, add sugar, salt and vinegar to boiling water. Stir until dissolved. Grate already cooked beets coarsely, put in water and bring to a boil again. Now remove from the gas and cover the saucepan. Leave to marinate until morning.

And only after that you can add everything else. Cut the cucumber and eggs into medium cubes or strips, finely chop the herbs and pour into the pan, where the beets await us.

Now fill it all with kefir and mix in the most thorough way. Everything is now ready. Serve with boiled potatoes if desired.

Summer soup with kefir and sausage

The method is simple, and the combination of products is curious. Experiment lovers will definitely appreciate it.

Components:

• Boiled beets - 2 medium or 1 large;
• Boiled carrots - 1 piece;
• Onion - half of 1 large onion;
• Cucumbers - 5 pieces;
• Hard boiled eggs - 5 pieces;
• Boiled potatoes - 5 pieces;
• Kefir - 1 liter;
• Mineral water - 1 liter;
• Greens - a bunch;
• Spices to taste.

Rub the beets, carrots, a couple of cucumbers and eggs on a coarse grater. Cut the potatoes, onions, sausage and the remaining cucumbers into medium cubes. Finely chop the greens.

Pour the whole slicing into a saucepan and pour it with kefir and dilute with mineral water, depending on the desired density. Then add the spices, mix well and put in the refrigerator for about an hour to infuse. Then you can serve it on the table.

The best recipe for borscht with pickled beets

Cooking borscht at this time will take about half an hour. And from the number of products indicated in the list of ingredients, you will get about eight servings.

Components:

• Pickled beets - 0.3 kilograms;
• Cucumbers - 3 things;
• Boiled potatoes - 5 pieces;
• Boiled sausage - 0.5 kilograms;
• Hard boiled eggs - 4 pieces;
• Greens - a bunch;
• Spices to taste.

Put the beets in a saucepan or deep bowl. Cut the cucumbers and sausage into small cubes and add to the beets. Then add cooled boiled water. It was not listed in the list of basic products, because it needs to be added depending on the desired density.

Chop the potatoes and herbs and add them to the vegetables. If possible and desired, you can add celery. It will give the borsch a pleasant aftertaste.

After adding spices and salt to the finished borscht, let it brew. For this, it is best to leave the saucepan in the refrigerator for about an hour.

After that, the dish can be served. For decoration, before serving, add half a hard-boiled egg and a spoonful of sour cream or mayonnaise. If you do not really like cold borscht in water, you can replace the water in the recipe with your favorite sour milk.

Beetroot with pickled beets

Components:

• Pickled beets - 6 pieces;
• Boiled potatoes - 6 pieces;
• Cucumbers - 4 pieces;
• Green onions - a small bunch;
• Mustard, sugar, salt, vinegar, horseradish - to taste.

Cut the beets into small cubes. Put in a saucepan with water and add vinegar there. We put the saucepan on gas and bring to a boil. After that, the beets should be boiled for another twenty minutes.

Then we filter the broth, and put the beets in a separate bowl. Cook the potatoes in their uniforms.

Finely chop the onion, and cut the cucumbers into medium cubes. Now we mix all the vegetables, and add mustard, horseradish, sugar and spices to them. After mixing thoroughly again, pour the vegetables with beet broth.

That's all! Now all that remains is to sprinkle the dish with onions right before serving.

In this recipe, pickled beets are also used.

Components:

• Beets - 0.2 kilograms;
• Boiled potatoes - 4 pieces;
• Kefir - 2 glasses;
• Hard boiled eggs - 2 pieces;
• Beet broth - 1.5 cups;
• Sour cream - 2 tablespoons;
• Greens, spices - to taste.

Kefir should be slightly salted and mixed with beet broth. Cut the potatoes, like the beets, into strips, but not very small. Now mix vegetables and fill with kefir mixed with broth.

It is better to cook peeled potatoes. And serve separately with borscht. Chop the greens, as usual, finely. Cut the hard-boiled and cooled egg in half and add to the plate along with the herbs before serving. Add sour cream or mayonnaise if desired.

The proportions can be further compiled at your own discretion, taking the main recipe as a "starting point". Now you know several ways at once how to cook cold borscht.

Red borscht is a hearty and tasty dish. So tasty that it could be enjoyed all year round, if not for one "but". To prepare a classic Ukrainian borscht, you will have to spend a lot of time at a hot stove, and it is desirable to serve it on the table with a cloud of hot steam over a plate. In the summer heat, both of them are a real test, which not everyone is ready to go to, even for the sake of the amazing taste of borscht. That is why it is difficult to find borsch on the menu for the hot season, its place is taken by summer cold soups: okroshka, gazpacho, tarator and their variations based on kvass, fermented milk products, mineral water and fresh vegetables. All of them are delicious, refreshing and satisfying in their own way. But what if you want borscht? There is only one answer: to cook cold beetroot borscht.

Cold beet borscht and other cold soups
Cold borscht is considered to be a traditional dish of Eastern European cuisine. In different variations and adaptations for local tastes and possibilities, it can be found among Poles, Belarusians, Latvians, Russians. But all over the world it is known to culinary experts mainly as Lithuanian cold borscht. Our compatriots call it beetroot or cold beetroot, which, in general, quite conveys the essence of the recipe. Inexperienced cooks may confuse it with other cold soups, including those involving the use of beets in the recipe. But it is enough to understand a little to understand how big the difference between them is:

• Cold borscht, unlike okroshka, does not contain meat ingredients.
  
• Botvinya contains beets - but not a root vegetable, but leaves, so it cannot be called borscht.
  
• Bulgarian tarator - cold, without meat, but differs from the cold one in white color, thick yoghurt consistency and walnuts in the composition.
  
• Spanish gazpacho has a beautiful red color, but it comes from tomatoes, not beets.
  

And so it turns out that of all the soups that do not require heat treatment and are served cold, only cold beet borscht can satisfy the desire to taste real borscht in the summer heat. At the same time, the traditional recipe for cold borscht allows minor adjustments in the event that you do not have one or another ingredient or you simply prefer kvass to kefir or vice versa.

How to make the right cold fridge
Despite the fact that cold beet borscht is a traditional dish known to gourmets for a very long time, today it turns out to be as relevant as possible. Modern nutritional trends are different, but cold borscht fits into several concepts at once. First, it will appeal to vegetarians (who eat eggs and dairy products). Secondly, fans of a raw food diet will surely like it, because it does not require cooking. Thirdly, cold beetroot turns out to be low-calorie, and therefore ideal for those who seek to gain weight. So there is nothing easier to please the most fastidious guests and households than to cook cold beetroot borscht according to one of the proven recipes:

1. Classic cold beet borscht in Lithuanian style. Prepare 1 liter of kefir of any fat content, 1 large beet weighing 400-500 grams, one and a half liters of drinking water, 4 eggs, 1 large cucumber, 1 onion, a bunch of green onions and dill, 1 tablespoon of vinegar and a pinch of salt.
   Cook the beets until tender in water with vinegar. Boil eggs hard-boiled. Wash the rest of the vegetables, peel the onions. Chop the ingredients: eggs, onion and cucumber into cubes, chop the herbs. When the beets are soft, cool them, peel and grate on a coarse grater. Place the grated beets in a deep saucepan and cover with cool water. Add two types of onions, dill, cucumber and eggs to the beets. Salt, pour in kefir and mix.
   Lithuanian beet borscht can be served immediately after the end of cooking, then it is better to use chilled ingredients right away. If you prepare a refrigerator in advance, then put it in the refrigerator - this will make it even tastier. You can put a spoonful of sour cream in a plate with cold borscht, which will emphasize its taste.
   
2. Cold beet borsch with kvass. Prepare 1 liter of natural kvass, 3 medium-sized beets, 4 small carrots, 3 potatoes, 3 cucumbers, 2 eggs, a bunch of fresh herbs, 1 tablespoon of mustard, 12 ice cubes and a pinch of salt.
   Wash the beets, potatoes, and carrots. Cook them until soft in separate saucepans or bake them whole in foil. Then refrigerate, peel and cut into cubes. Boil eggs hard-boiled, peel and divide into whites and yolks. Cut the whites into cubes and crumble the yolks. Cut the cucumber into thin cubes or rings together with the peel. Wash the greens and chop finely.
   Pour kvass into a saucepan, salt and add chopped yolks. Add the rest of the ingredients and mix. Place the borscht in the refrigerator for 5-15 minutes before serving. Place a few ice cubes in each serving bowl of cold beetroot borscht.
   
3. Cold borsch with beet broth. Half a kilo of beets, 4 medium-sized cucumbers, 150 grams of carrots, 2 eggs, a bunch of green onions, half a glass of sour cream, half a bunch of dill, 3 tablespoons of vinegar, 1 tablespoon of sugar and a pinch of salt - besides these products, you will need a lot of time.
   Wash and peel raw beets. Cut it into thin strips and place in a deep saucepan. Pour vinegar over the beets and pour 1.5 liters of cold drinking water. Cook over low heat, covered, until tender, about 40 minutes after boiling water. Then cool slightly and strain the contents of the pot. Place the beets in a bowl and refrigerate. Pour the broth into a glass jar and leave at room temperature for at least 8 hours.
   During this time, the beet broth will ferment a little. Place it in the refrigerator to cool down to about 10 ° C. Meanwhile, peel and boil the carrots. Cut the boiled carrots and fresh cucumbers into strips. Finely chop the onion and herbs. Hard-boiled eggs and cut into cubes. Put all vegetables in a saucepan, salt and mix with sugar.
   Pour the chilled beetroot broth over the vegetables. Stir and serve. Put the chopped eggs on the bottom of portioned plates, sprinkle cold borscht on top with chopped herbs.
   
4. Sweet cold beet borscht. Prepare 2 medium beets, 4 potatoes, 1.5 liters of water, 50 grams of any pitted dried fruit, 2 tablespoons of sugar, 1 tablespoon of vinegar, and a pinch of salt.
   Peel the beets and boil in water and vinegar. While the beets are cooking, peel and dice the potatoes. When the beets are about half cooked, remove them with a slotted spoon, cool and grate. Return the beets to the same pot they were cooked in, add raw potatoes and dried fruit. Season with salt and cook over medium heat until potatoes are tender.
   At the very end of cooking, put sugar in a saucepan and add the juice that emerged from the beets when you grated them. Remove the pan from heat, refrigerate first at room temperature, then in the refrigerator. Serve in bowls or large glasses.
   
5. Cold beet borscht in a slow cooker. You will need 1 large beet, 1 liter of mineral water, 3 eggs, 2 cucumbers, a bunch of green onions and dill, 3 tablespoons of vinegar, 1 tablespoon of sugar and a pinch of salt.
   Pour three glasses of ordinary drinking (non-mineral) water into the multicooker bowl. Place a steaming basket on top of it and place well-washed eggs and whole beets on the wire rack. Turn on the steamer in the "steam" mode for half an hour. After 15 minutes, remove the eggs and continue cooking the beets. Increase the cooking time if necessary so that the beets are soft enough. Cool eggs and beets, cut into strips.
   Wash cucumbers and herbs, chop finely. Put the onion in a saucepan and crush with salt. Add the rest of the chopped ingredients and mix. Drizzle with vinegar, sugar and mineral water. Stir again and serve with boiled potatoes and cold sour cream.
   

Any of these recipes for cold beet borscht can be supplemented to your liking. For example, chop ham, boiled sausage or hard cheese into ready-made borscht. Chills with fish are very popular: anchovy, gobies, herring. You can try all these options if you learn how to cook cold beetroot borscht according to the classic recipe. And a healthy appetite will be provided even on the hottest day.

The recipe for cold borscht is a salvation for those who, even in the heat, do not want to give up liquid food. Besides the dish is rich in vitamins.

Summer dish is tasty and low-calorie.

Required products:

• fresh green onions - a few feathers;
• one beet along with a decoction;
• carrot;
• two eggs;
• half a fresh cucumber;
• a teaspoon of vinegar;
• herbs and other spices are used to your liking.

Cooking process:

1. You need to start cooking according to the classic recipe by preparing vegetables. Boil the beets and be sure to leave the resulting broth. It is filtered and left for a while to cool down.
2. In another container, carrots are boiled separately from the beets.
3. Now all boiled vegetables, including fresh cucumber, need to be cut into thin strips and put in deep plates. Green onions are also chopped and added to the rest of the products.
4. Boiled eggs are cooled, cut into halves, placed in plates with vegetables and all this is poured with already cooled beet broth, pre-mixed with vinegar.

In Lithuanian

For many, this is a completely unusual recipe, but if you like okroshka, then the dish will suit your taste.

Required products:

• three small beets;
• fresh green onions;
• two cucumbers;
• four eggs;
• a liter of low-fat kefir;
• a few spoons of sour cream;
• dill and salt.

Cooking process:

1. Cook the beets, boil them, peel them and grate them. Place it in a deep bowl where all the food will be mixed.
2. Cut the boiled eggs into slices in the selected container.
3. Do the same with cucumbers, onions and other herbs.
4. Put sour cream, salt here and mix.
5. Stir kefir with a little water, and pour this mixture over the dish. Leave in the refrigerator for a while before serving.

With pickled beets from a can

Cold borsch with pickled beets from a can is a way to give a regular dish a new taste.

Required Ingredients:

• a few potatoes;
• pickled beets - about 200 grams;
• two fresh cucumbers;
• three eggs;
• greens, sour cream, spices.

Cooking process:

1. To begin with, boil the potatoes directly with the skin. When she's ready. Peel it and chop it into cubes.
2. Next, do the same with the eggs: boil, let them cool and chop into small squares.
3. The beets in the jar should already be grated, so you don't need to do anything with them. Just mix with pre-cut foods.
4. Now chop cucumbers and herbs into the same container.
5. For serving, a mixture of vegetables is laid out on a plate and poured with cold water mixed with sour cream. If you do not plan to serve the dish right away, then it is better to store it in the refrigerator in the form of a salad.

Cold borsch with sausage

You can cook cold borscht not only with vegetables, but also with meat products, such as sausage.

Required products:

• 300 grams of sausage or sausages;
• two beets;
• 3-4 potatoes;
• two fresh cucumbers;
• a small spoonful of vinegar;
• greens;
• three eggs.

Cooking process:

1. First of all, you need to prepare a container in which all the products will be mixed.
2. Beets, already peeled, are boiled in a saucepan. Then you need to get it out, grate it, and leave the broth to cool.
3. Boil the potatoes, cut them into small pieces and put them in a bowl with the beets.
4. Add boiled and chopped eggs, sausage and greens there.
5. When serving, the resulting mass is spread on a plate, salted and poured with chilled broth, which remained after the beets.

With smoked cod

The name of this dish may not sound very appetizing, but the result is a delicious soup.

Ingredients required for cooking:

• two cucumbers;
• smoked cod, if desired, can be replaced with another fish;
• three eggs;
• beets - 2 pieces;
• sour cream - to taste;
• herbs and spices.

Cooking process:

1. Unlike other cooking options, here the beets will be boiled in their skins and only after they are ready they need to be cooled, peeled and cut into thin strips. Pour water over again, bring everything to a boil and leave to cool. You do not need to pour out the beet broth, it will be the liquid base of the borscht. For quick cooling, all this can be placed in the refrigerator.
2. Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same happens with green onions. All this is placed in an already cooled broth with beets. Now you can add sour cream and stir everything well.
3. While the future borscht continues to cool, it's time to boil the eggs. As in other recipes, they are cut into halves and used a little later.
4. When you are ready to serve borscht on the table, you need to take a deep plate, put first halves of eggs into it, then finely chopped greens, the one you decided to use. It can be dill, parsley, or both. Then the fish is laid out in small pieces and the whole thing is covered with beet broth with cucumbers and onions.

For cooking you will need:

• a few potatoes;
• a liter of kefir, preferably not fat;
• two beets;
• a bunch of fresh green onions;
• a liter of boiled water;
• four eggs;
• a small spoonful of salt and herbs.

Cooking process:

1. First of all, immediately boil whatever you need. These are potatoes, beets and eggs. Boil potatoes and beets in a peel, then cool and peel. The eggs must be hard boiled.
2. Take a deep bowl with chopped onion and dill.
3. Cucumbers, potatoes and beets are best grated on a coarse grater. Then add them to the greenery.
4. Mix the resulting vegetable mass well. Pour in kefir and about the same amount of water, see that it is not completely liquid.
5. Do not forget to add salt to the dish, and when serving, place halved eggs in bowls.

For many years people have been consuming fresh vegetables. They are tasty and healthy - the harmonious combination of ingredients makes any treat delicious. Nutritionists are convinced that by eating one vegetable every day, we store energy for a long time. This allows us to move actively and manage to do a lot of things in a day. This is probably why in almost any European country beet soup is considered one of the national dishes - a soup made from beets.

The five most commonly used ingredients in recipes are:

You can add any other ingredients, but it is the beets that are the main ingredients of this cold soup. It goes well with fresh cucumber and aromatic, freshly cut onions. Beetroot and cold borscht recipes are constantly popular in Russian cuisine. They are liked by both adults and children. A lot of vitamins necessary for the human body and a minimum of calories are the main advantage of the beetroot. Putting it in the refrigerator in the morning, in the evening you can enjoy the amazing taste of homemade botvinia made with care and love. The crimson red color of beets goes well with any food served on the table, in addition to the freshest, aromatic soup that does not even need to be boiled.