There are many options for cooking cold beetroot. I will not pretend to be the most authentic version, but I will share the classic recipe for today. Fast, tasty, affordable, healthy. Step-by-step recipe with a photo. Video recipe.
Some people call the beetroot cold borscht, but the similarities between the two dishes are significant. The only thing that the recipes have in common is the presence of beets. Summer refreshing soup - beetroot is named after this root vegetable. In terms of the range of products and taste characteristics, okroshka and chill are much closer to it. The distinguishing feature of these cold summer stews is as follows. Okroshka is traditionally seasoned with whey, cold beetroot - with fermented milk products, and beetroot soup - with beet broth. Although the composition can also include kvass, kefir, sour cream … mixed with a decoction of beets.
In addition, this soup is often made lean by preparing a stew without meat. Meat eaters will like a dish with smoked meat products, boiled meat or sausages. Cold beetroot cooked according to the proposed classic recipe diversifies the summer menu. It will be a great option for lunch and light dinner.
See also Cooking Cold Beetroot in Mustard Broth.
- Caloric content per 100 g - 89 kcal.
- Servings Per Container - 5-6
- Cooking time - 30 minutes for cutting food, plus time for boiling and cooling beet broth, potatoes and eggs
Ingredients:
- Beet broth with 1 boiled beet - 3 l
- Potatoes - 5 pcs.
- Salt - 1.5 tsp or to taste
- Citric acid - 1 tsp without top
- Fresh cucumbers (frozen in this recipe) - 3-4 pcs.
- Milk sausage - 400 g
- Fresh green onions (frozen in this recipe) - bunch
- Eggs - 5 pcs.
- Fresh dill (frozen in this recipe) - bunch
- Sour cream - 500 ml
- Mustard - 2 tablespoons
Step-by-step preparation of cold beetroot, recipe with photo:
1. Pre-boil the potatoes in their skins until tender. Season the tubers with salt 10 minutes before the end of cooking. At the beginning of cooking, do not salt the potatoes, because salt promotes digestion, from which the potatoes can fall apart, which will look ugly in a dish. Peel the finished potatoes and cut into 1 cm cubes.
2. Boil the eggs until they are cool, about 8 minutes after boiling. Then cool them in cold water, peel and slice like potatoes.
3. Remove the wrapping film from the sausage and cut it into cubes.
4. Place the chopped potatoes, sausage, and eggs into a cooking pot.
5. If you use frozen cucumbers and greens, then you do not need to defrost them first. Place the food as it is in the saucepan. If you are using fresh vegetables, then wash and cut: cucumbers into cubes, and finely chop the greens. Also add sour cream with mustard, salt and citric acid to the saucepan.
6. Pour the beetroot broth over the food and add the boiled beetroot. To boil beetroot broth, peel the beets, wash and cut into cubes with sides of 1 cm. Put it in a saucepan, cover with water, add 1 tbsp. vinegar, salt and cook for 30-40 minutes until the beets are soft.
7. Stir the food and put the cold beetroot in the refrigerator for 1 hour, then serve it to the table.
See also the video recipe on how to cook beetroot.
