Cold beetroot borsch, served for lunch in the summer, perfectly satisfies the feeling of hunger and refreshes. It is recommended to add a couple of ice cubes or frozen greens to a plate with such a first course so that the borscht heats up more slowly.
Beets, potatoes and carrots are considered essential ingredients, but cabbage must be replaced with pickled or pickled cucumbers. Boiled chicken eggs are not added to such a dish, as well as fresh cucumbers, radishes!
Slices of lemon or lemon, lime juice, citric acid or apple cider vinegar add a slight sourness to the broth. Cold borscht is created on beet broth, kvass or chilled mineral water without gas.
Ingredients:
Boiled beets - 1 pc.
Boiled carrots - 1 pc.
Boiled potatoes - 2 pcs.
Pickled cucumbers - 2 pcs.
Lemon - 2 wedges
Mineral water or kvass - 1 l
Chives - 4 stalks
Salt and pepper to taste
Greens to taste
Preparation:
1. Prepare the required ingredients.
2. Boil the vegetables in advance for 25-30 minutes in salted water, then move to cold water for about 20 minutes, changing it as it warms up. It is best to boil in the evening so that they cool completely by morning.
3. Peel the beets and carrots, rinse and cut into small cubes.
4. Cut pickled cucumbers into the same cubes. Unlike other recipes, in this one the cucumber slices do not need to be left for a while, so that the liquid will come out of it. Peel the boiled potatoes, rinse and cut into small cubes. Add to the bowl to the rest of the vegetable slices along with the sliced cucumbers.
5. Cut the lemon into wedges and add a couple of them to the container. Rinse fresh herbs and green onions, chop and add to the rest of the ingredients. Season with pepper and salt to taste. It is advisable to taste the pickled cucumbers before adding salt. If they are too salty, then the salt can be excluded from the list of foods. Pour into the container chilled mineral water without gas, kvass or beet broth, slightly salted and sugared. Mix gently and place the container in the refrigerator for about 30 minutes, or for 2-3 hours.
6. Pour cold beetroot borscht into portioned plates, put a slice of lemon in each of them, sprinkle with chopped herbs and serve cold on the table.
You can add a couple of ice cubes, sour cream of any fat content or thick classic yogurt without additives.
Like and subscribing to our channel is the best gratitude for our authors :)