Cold borscht is a summer variant of your favorite dish.

On a hot summer day, cold borsch is very useful. There are many options for preparing it. Here are just a few of them.

Option 1.

To prepare two portions of borsch on cold beet broth, we need: carrots and beets for one piece, one fresh cucumber, one boiled egg, several feathers of spring onions, a little sugar, salt, vinegar or citric acid, greens, sour cream for refueling.

Peel the beetroot in a liter of water. So that it does not lose color, we acidify the water with vinegar or citric acid. Decoction is filtered, slightly sweetened and cooled. Carrots and eggs are also cooked. Beets, carrots, cucumber, green onions, eggs cut and laid out on plates, filled with beet broth.

In addition to the wonderful taste, ease of cooking, borsch cold is also good because the ingredients can be cooked (cooked) in advance and stored in the refrigerator. Beet broth is better to cook on the eve, so that it, when served on the table, was really cold.

Option 2.

This cold borsch is cooked on meat broth, which is brewed from 300 grams of lean beef. All other ingredients are the same as in Option 1, we add only boiled meat cut into strips. Broth filter, cool, combine with beet broth.

In the middle of summer, when on warm days a cold borsch is usually cooked, in the central part of Russia, the beet root is still small, but the tops are already juicy. In addition, truck farmers thinned beet planting. From the tops with small (1.5 - 2 cm in diameter) roots are preparing beetroot or botvina in another version of the summer cold soup.

Option 3.

We will need: a young beet with a tops (not less than 300 grams), 2 medium potatoes, 2-3 fresh cucumbers, a bunch of green onions, a bunch of dill, two eggs, a little vinegar or citric acid, salt, sugar, sour cream. This is the main set of products, without which cold borsch can not take place.

Root my (do not clean) and cook in acidified water. Young beets are cooked quickly, no more than fifteen minutes. Two or three minutes before the readiness to decoction we cut the cut tops. It should, as they say, only "weld", become soft. Decoction filter and cool. Cook potatoes in a uniform and hard-boiled eggs.

Cucumbers, onions, dill, beetroot, peeled and chilled potatoes are cut, we combine with the tops, salt. We lay out on plates and pour cold decoction. Eggs cut in half and put half in each plate, season with sour cream. For the piquancy of the taste, we recommend adding fresh radishes (cut into slices) or a bit of horseradish (grate). One of the variants of beetroots suggests the addition of meat: thinly, cut into strips of boiled sausage, or ham, or boiled pork, or boiled beef. Actually, all low-fat meat products are suitable, one can make assorted ones and add them to borsch.

Option 4.

Most of the time in cooking cold borsch is brewing beets. If it is "old", then at least one and a half hours, then the broth should be cooled, this also takes a lot of time. How to cook cold borscht fast?

You can use beet kvass for this. This drink was once very popular, stood in the cellar of every mistress. He was drunk as a soft vitamin drink, used as a dressing for borsch.

Of course, to prepare and insist kvass, it will take time, but you will save it when preparing a cold borsch, and simply to drink kvass on a hot day is pleasant.

So, take one kilogram of raw beet. Mine, clean, cut into slices, pour three liters of cold boiled water, cover with gauze or linen, leave in a warm place for a week. Then put in the refrigerator for another two to three days. Beet infusion acquires a beautiful rich color and a thick "syrupy" consistency. Ready kvass filter, tightly close and store in the refrigerator, or better, freeze. Modern freezers allow storing kvass in frozen form for a very long time. And you always have a ready dressing for a borsch - cold or hot.