During the hot summer months, cold beetroot borsch is an excellent option for lunch. This dish, which is also called klodnik, beet okroshka, beetroot, has a refreshing effect. In addition, this borscht is rich in vitamins and other useful substances.
Cold borscht recipe
You will need:
- beet broth - 1.5 liters;
- beets - 500 g;
- cucumbers - 3-5 pcs.;
- carrots - 200 g;
- eggs - 2 pcs.;
- green onions - 1 bunch;
- greens - 1 bunch;
- vinegar - 3 tablespoons;
- sour cream - ½ cup;
- sugar - 1 tablespoon;
- salt - to taste
First, prepare the beetroot broth. To do this, wash the beets, peel them and cut them into thin strips. Transfer the beets to a saucepan, cover with water, add a small amount of vinegar. Put the pot on fire. Bring to a boil and simmer for 30-40 minutes over low heat.
When the beets are cooked, refrigerate the broth and strain it through a sieve. You can put the beets in the refrigerator. Pour the finished beetroot broth into an enamel pot or glass jar and put it in a warm place for ten hours so that it sour.
Now you can start preparing the rest of the ingredients. Boil carrots cut into large pieces. Cut the finished carrots into strips. Cut the well-washed cucumbers into thin strips.
Take a large saucepan. Put chopped carrots, beets, cucumbers, onions and green onions into it, add vinegar, sugar and salt. Pour the cooked beetroot broth into a saucepan. Stir. Boil eggs separately, cut. Prepare finely chopped greens.
Add greens, eggs and sour cream before serving in the beetroot.
Kefir-based cold borscht recipe
This method of cooking this dish is considered less common.
You will need:
- low-fat kefir - 1 liter;
- beets - 500 g;
- fresh cucumbers - 30 g;
- eggs - 3 pcs.;
- green onions - 1 bunch;
- dill - 1 bunch;
- salt, pepper - to taste
Wash the beets thoroughly, wrap them in foil and bake for an hour in the oven at medium temperature, refrigerate. If you wish, you can simply boil the beets. Grind the finished beets through a coarse grater.
Boil and cool eggs. Chop them into small cubes. Wash cucumbers and cut into cubes. Prepare finely chopped greens in advance.
Combine all ingredients in a large bowl or saucepan. Add salt and pepper to taste. Pour the mixture of products with kefir and stir. You can leave the soup for a short time in the refrigerator.
Since the dish can turn out to be very thick, you can dilute it with chilled boiled water if you like. However, it is not recommended to add more than one liter of water.
Before serving, the soup can be garnished with a chopped half egg and herbs.
