Cold borscht with pickled beetroot

Beautiful, bright, delicious, from ordinary products! Cold borscht with pickled beetroot is a recipe for a summer first course, light, but at the same time satisfying. Pickled beetroot in the composition makes the taste rich and spicy. You can fill this soup with water or kefir.

katushafin

Recipe author

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Composition / ingredients

Servings:

Beetroot (pickled)

200

Potatoes

Chicken eggs

Cucumbers

Radish

Greenery (green onion and dill)

Sour cream (for refueling)

Water (boiled)

0.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 20 % 2 g

Carbohydrates 60 % 6 g

39 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make cold borscht with pickled beets? Prepare the products. Pre-boil the potatoes and eggs and cool them. Wash cucumbers, radishes and greens and dry them. Instead of water for filling borscht, you can use mineral water, beet broth, kefir or other fermented milk products (ayran, tan). You will find the recipe for pickled beetroot at the end of the recipe.
Step 2:
How to cook potatoes in a uniform? Wash the tubers with a brush under running water, pour cold water and cook for half an hour from the beginning of boiling water. Ready-made vegetables will easily slip off the knife if they are pierced in the middle. Drain the water, cool the potatoes. Peel it and cut it into cubes.
Step 3:
How to cook hard-boiled eggs? So that the eggs do not crack when cooking, put them in cold water and put them to cook on a small fire. Boil the eggs for 9 minutes after boiling, then pour cold water and cool. From a sharp temperature drop, the shell will be better cleaned. Cut the peeled eggs into cubes as well.
Step 4:
Cut off the tips of the cucumbers. Cut them into cubes. Or grate on a coarse grater — some prefer to rub hard vegetables in cold soups. See according to your taste.
Step 5:
Do the same with radishes — slice or grate.
Step 6:
Finely chop the greens with a sharp knife. The best combination for cold borscht is green onion and dill, you can add more parsley.
Step 7:
Put all the chopped vegetables in a bowl. Add the pickled beetroot to the same place. In addition to the above products, you can use boiled sausage or meat, then you will get a more satisfying dish.
Step 8:
Salt the borscht base and mix. If you do not plan to eat soup right away, then put it in the refrigerator.
Step 9:
Arrange the vegetables on plates and pour cold boiled water (or kefir, etc.), adjusting the density to your liking.
Step 10:
Serve cold borscht to the table with sour cream and black bread, you can put half a boiled egg in each plate. Bon appetit!

How to pickle beetroot for cold borscht?

Beetroot ~ 0.5 kg.

Boil the beetroot in the peel for 40-60 minutes (depending on the size). Cool, clean. Cut into cubes about 0.7 cm in size.
(you can use noodles and other shapes, but cubes are most convenient for soup).

Marinade:
- 1 liter of water;
- 2 tablespoons of salt;
- 1.5-2 tablespoons of sugar (if the beetroot is very sweet, then you can have less);
- 2 tablespoons of 9% vinegar;
- 1-2 bay leaves;
- peppers (black and fragrant).

Add all the ingredients to the water, boil, cook for 5-7 minutes. Cool the marinade and pour in the chopped beets.
Soak for 1-2 days. At first, 2 hours can be at room temperature, then in the refrigerator. The main thing is that the marinade covers the beetroot completely.

The skin of cucumbers, if it is not rough, not damaged and not bitter, does not need to be cut off.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".