Cold borsch recipe: a refreshing treat for hot days

Do you think that in the summer menu must necessarily include liquid first dishes, but do not want them to be hot? Then the ideal solution is to make such a wonderful dish as a cold borsch, which is a compromise: on the one hand this is undoubtedly the first dish, but it should be served only in a cold form, which can not but be pleasant in the exhausting summer heat. In principle, the recipe for cold borsch can be called similar to the recipe of the most ordinary okroshka, but their similarity - small slicing and mixing of ingredients - ends when the time comes for refueling. Borsch cold can not be filled with anything other than beet broth.

And in this, it should be noted, there is also a trick: the beets must necessarily not be cut (as many housewives have become accustomed to preparing borsch), but they are large. If desired, the recipe for cold borsch can be realized in a vegetarian version (with vegetables only) or traditional (with boiled meat or sausage). The prepared dish should be served to a table with two unchanged ingredients, in the absence of which the dish will not be as tasty as it should be, with table horseradish and sour cream.

Here is one of the recipes that will surely be enjoyed by all food lovers delicious, healthy and original. To make such a borsch, you should take beets (1 pc.), Potatoes (4-5 pcs.), Eggs and cucumbers (4-5 pcs.), A little green onions and dill greens, seasonings and apple cider vinegar. First of all, you need to peel and grate the beetroot (large), then fold it into a saucepan and add water (at least 3 liters). As the boiling in the water, you can pour the vinegar and boil the beet in this mixture until completely ready. Next, the recipe for cold borscht is finely chopped boiled and peeled eggs, chopped cucumbers and greens. The last to go into the pan is boiled, chilled and also crushed potatoes and cooled down, cut into small slices of beet. All the ingredients must be mixed - carefully, so as not to squeeze out the juice before the time, and do not salt until the filling is cooled with a beet broth. At the same time, you can bring in a crushed ragged horseradish, and put it in a bowl - add a spoon of sour cream.

To argue in popularity with Russian cold borsch can only one of the Lithuanian national cuisine, called "shaltibarschai." The most interesting and original recipe of the Lithuanian borsch offers: take kefir (900 ml.), Yogurt (450 ml.), Cucumber (1 piece) and beets (500 gr.). Also sometimes added eggs (4-5 pieces), "arrows" of green onions, dill greens and seasonings. Cooked beets must first grate on a large grater, combine with sliced small cubes of cucumber, chopped onions and eggs. All components should be poured with yogurt and yogurt and season with a small amount of sour cream and, if desired, greens.

Another recipe for cold borsch offers to create a dish closer to the traditional Russian version. Ingredients for it: beets (2 pcs.), Potatoes (4 pcs.), Carrots (2 pcs.). You will also need eggs (2 pcs.), Ham or sausage (100 grams), apple cider vinegar (10 ml.), Condiments (including table horseradish) and a little sour cream (for refueling). First of all, it is necessary to boil beets in boiling water with vinegar, cool and finely chop, then mix with potatoes and carrots, cooked separately and chopped. All ingredients should be cooled and mixed, then filled with cold beet broth. Just before serving, you can put cooked eggs and ham in the dish, cut into small cubes, sprinkle with spices and season with sour cream. "The recipe for borscht for the winter" - so this dish is sometimes called in our country, as it can even be preserved in cans.