Cold beet borscht is delicious! Secrets of cold borscht made from pickled beets and freshly picked root vegetables. Cold borscht: a step-by-step recipe - that's what it is in the heat! Step-by-step recipes, secrets of making delicious cold borscht

Cold beet borscht is delicious! Secrets of cold borscht made from pickled beets and freshly picked root vegetables. Cold borscht: a step-by-step recipe - that's what it is in the heat! Step-by-step recipes, secrets of making delicious cold borscht

31.08.2019 Pasta, pasta, dumplings

Accurate history and the date of the invention of borscht is unknown, there are not even unequivocal opinions about which cuisine it belongs to dish... Someone thinks that it was invented by the Poles, others say that it appeared in Lithuania, but the most popular version is the one that says that beetroot is a national Ukrainian dish.

The name of this food appeared due to the addition of the parts "bor" and "u". The word "boron" meant brown, and brown used to be equal to red. The letter "u" came from the well-known cabbage soup. In fact, the word "borscht" means brown (red) cabbage soup with beets.

Benefit

Beetroot contains many vitamins. Beets alone contain many trace elements that our body needs. For example, folic acid, mineral salts, carotenoids. The cold borsch also includes others vegetables e.g. potatoes, fresh cucumbers, horseradish - they, of course, also contain a lot of useful substances.

Fresh beets are rich in vitamins A, B, C, E, K

In the heat it summer the dish will saturate well and give a feeling of lightness. It is easily digested by the stomach, because there are no heavy components in it. It can be made dietary, so that it will not harm the figure in the least and help you lose weight. Benefit its undeniable!

Cold borscht recipes with beets

The basis of cold beetroot with beets is the following products:

cucumbers - 3 pieces;
medium eggs - 4 pieces;
lemon juice - 1 tbsp l .;
medium-sized beets - 4 pieces;
young green onions;
water- 2 l;
sour cream.

Everything else can be added at will. Borscht happens with boiled and pickled beets... Here is a step-by-step recipe on how to make cold beetroot borscht:

Peel and grate the beetroot, you can cut it thinly.
Boil water and salt, add lemon juice there. If you don't have lemon juice, vinegar will do. Be sure to add juice or vinegar, this will help maintain a rich color. You can also boil a vegetable with citric acid.
Put chopped beets in boiling water and cook for about 20 minutes. Then cover the pan with a lid and let it brew for about an hour and cool the broth.
On a grater, grate or cut cucumbers into strips, take herbs as desired. Put everything in chilled broth. Mix everything and remove for another hour in fridge.
Eggs cook hard boiled, cool and peel, and then chop. You can cut it as you like - chop it or cut it into slices.
Add eggs to the broth and stir everything well. Add sour cream. Mustard can be added if desired.

Cold pickled beetroot borscht according to the classic recipe

To prepare this dish, you will need all the same ingredients, only fresh beets will have to be replaced with pickled... In addition, you will need:

potatoes - 4 pieces;
eggs- 4 pieces;
greens.

Algorithm cooking:

Boil the potatoes until they are friable, peel and chop finely.
Boil chicken eggs in salted water. They must be hard boiled. Peel and chop finely. You can knead them with a fork. 3
Cut young cucumbers into cubes or strips. If you wish, you can peel them off.
Grate the beets or cut into small pieces. If it's already grated, squeeze lightly from the marinade.
Chop the greens.
Place all the chopped ingredients in a container, mix everything. You can put the dishes in the refrigerator and refuel in portions only when you have lunch.
Put the vegetables in portions, pour chilled but pre-boiled water into each portion, salt and add sour cream. Mix everything.

Poll: What borscht do you prefer the most?

Beetroot and sausage borscht recipe

This dish will not leave anyone indifferent. To cook it can be done very quickly. You will need all the classic ingredients, except for the following:

potatoes - 4 pieces;
sweet mustard - 1.5 tbsp. l .;
sausage(can be replaced with ham or sausages) - 400 g.

Recipe:

Boil chicken eggs and potatoes. Cool everything down and peel it off. Chop with a knife.
Cook the beets like this: grate, put in cold water, put on fire. When simmering, drip lemon into a saucepan. Cook and cool.
Grate cucumbers, cut the sausage into cubes, mix it all together with potatoes and eggs.
Chop green onions and other herbs as desired, add everything to a bowl with other ingredients. Salt, stir.
Arrange the vegetables on plates, and in each plate pour separately the beetroot broth. Season with sour cream mixed with mustard.

Tip: you can make such borsch with cheese, then it will be even more satisfying and tasty!

Fresh beet recipe

Following this recipe, you will get a delicious fresh beetroot just like in the dining room! In addition to the main ingredients, take the following:

dill - 1 bunch;
mustard - 1 tbsp. l .;
carbonated mineral water - 1 l.

You need to take the following steps to get tasty dish:

Boil the beets in advance, peel them, grate them on a coarse grater, put them in a bowl.
Boil the eggs, cut into small pieces, send them there.
Grate cucumbers and add to a bowl too.
Fill everything with mineral water. Taste and add mustard, pepper, herbs, sugar and salt to taste.

Tip: Serve cold borscht garnished with thin cucumber slices or egg slices.

On kefir

Cold borsch on kefir with beets is a dietary dish. Especially few calories will be in it if you take kefir of 1% fat. You will need, in addition to the classic components, the following:

kefir- 1 l;
dill - 1 bunch.

Proceed like this:

Boil beets and eggs in advance, peel and peel, chop.
Chop green onions, sprinkle with salt and remember a little. This will make it juicier.
Grate cucumbers, chop the remaining herbs, mix all the ingredients.
Pour all the ingredients with kefir, stir, add salt to taste, sprinkle with dill on top.

How to cook beets for cold borscht

In many recipes, a ready-made, pre-cooked main ingredient is put into cold borscht. In order for the dish to work out tasty, it is important to properly cook this vegetable and know how much to cook his. Is being done preparation So:

Peel fresh washed beets, cut into small cubes or grate on a coarse grater.
Place the grated beets in a saucepan, cover with cold water and add a drop of vinegar or lemon juice. Cook until tender - about 40 minutes.
Pour the broth into a separate container, you may need it, take out the beets. Now you can use it!

How to pickle beets for cold borscht

Cold pickled beetroot borsch has a piquant sourness and is easier to cook. Vegetable pickling is also quite simple. You can see what a pickled vegetable looks like on Photo- it is not very different from the usual. To make pickled beets, you will need the following ingredients:

water - 1 glass;
6% vinegar - 250 g;
sugar - 1 tbsp. l .;
salt - ½ tsp;
bay leaf - 2 pieces;
peppercorns - 5 pieces;
cloves - 3 pieces.

It is better to store pickled beets in sealed jars.

Here is a step-by-step recipe for instant pickled beets for cold borscht:

Wash the beets and cook whole. She must be completely ready.
Peel and chop the boiled beets as you like. Can be diced, sliced, or grated immediately. In the latter case, you don't even need to grind it for cold borscht.
Put salt and sugar, vinegar, cloves, pepper in the water. Place the saucepan on the fire and bring to a boil.
Cool the water slightly and pour over the grated beets. Wait a day. Now you can eat the beets! You can also cook it for the winter- twist - and use, taking out from the can.

It is very easy to cook cold borscht; it turns out to be tasty and healthy. This is perfect for the summer. You can pre-cut vegetables and store them in the refrigerator, seasoning right before serving! In addition, the skill of how to quickly pickle beets for cold borscht will help save time and strength.

The recipe for cold borscht is a salvation for those who, even in the heat, do not want to give up liquid food. Besides the dish is rich in vitamins.

The classic recipe for cold borscht with beets

Summer dish is tasty and low-calorie.

Required products:

fresh green onions - a few feathers;
one beet with broth;
carrot;
two eggs;
half a fresh cucumber;
a teaspoon of vinegar;
herbs and other spices are used to your liking.

Cooking process:

You need to start cooking according to the classic recipe by preparing vegetables. Boil the beets and be sure to leave the resulting broth. It is filtered and left for a while to cool down.
In another container, carrots are boiled separately from the beets.
Now all boiled vegetables, including fresh cucumber, need to be cut into thin strips and put in deep plates. Green onions are also chopped and added to the rest of the products.
Boiled eggs are cooled, cut into halves, placed in plates with vegetables and all this is poured with already cooled beet broth, pre-mixed with vinegar.

In Lithuanian

For many, this is a completely unusual recipe, but if you like okroshka, then the dish will suit your taste.

Required products:

three small beets;
fresh green onions;
two cucumbers;
four eggs;
a liter of low-fat kefir;
a few spoons of sour cream;
dill and salt.

Cooking process:

Cook the beets, boil them, peel them and grate them. Place it in a deep bowl where all the food will be mixed.
Cut the boiled eggs into slices in the selected container.
Do the same with cucumbers, onions and other herbs.
Put sour cream, salt here and mix.
Stir kefir with a little water, and pour this mixture over the dish. Leave in the refrigerator for a while before serving.

With pickled beets from a can

Cold borsch with pickled beets from a can is a way to give a regular dish a new taste.

Read more on the site: Carp fish soup - 6 recipes for cooking at home and over the fire

Required Ingredients:

a few potatoes;
pickled beets - about 200 grams;
two fresh cucumbers;
three eggs;
greens, sour cream, spices.

Cooking process:

To begin with, boil the potatoes directly with the skin. When she's ready. Peel it and chop it into cubes.
Next, do the same with the eggs: boil, let them cool and chop into small squares.
The beets in the jar should already be grated, so you don't need to do anything with them. Just mix with pre-cut foods.
Now chop cucumbers and herbs into the same container.
For serving, a mixture of vegetables is laid out on a plate and poured with cold water mixed with sour cream. If you do not plan to serve the dish right away, then it is better to store it in the refrigerator in the form of a salad.

Cold borsch with sausage

You can cook cold borscht not only with vegetables, but also with meat products, such as sausage.

Required products:

300 grams of sausage or sausages;
two beets;
3-4 potatoes;
two fresh cucumbers;
a small spoonful of vinegar;
greens;
three eggs.

Cooking process:

First of all, you need to prepare a container in which all the products will be mixed.
Beets, already peeled, are boiled in a saucepan. Then you need to get it out, grate it, and leave the broth to cool.
Boil the potatoes, cut them into small pieces and put them in a bowl with the beets.
Add boiled and chopped eggs, sausage and herbs there.
When serving, the resulting mass is spread on a plate, salted and poured with chilled broth, which remained after the beets.

With smoked cod

The name of this dish may not sound very appetizing, but the result is a delicious soup.

Ingredients required for cooking:

two cucumbers;
smoked cod, if desired, can be replaced with another fish;
three eggs;
beets - 2 pieces;
sour cream - to taste;
herbs and spices.

Cooking process:

Unlike other cooking options, here the beets will be boiled in a peel and only after they are ready they need to be cooled, peeled and cut into thin strips. Pour water over again, bring everything to a boil and leave to cool. You do not need to pour out the beet broth, it will be the liquid base of the borscht. For quick cooling, all this can be placed in the refrigerator.
Now you need to prepare the vegetables. Cucumbers are cut into small pieces, the same happens with green onions. All this is placed in an already cooled broth with beets. Now you can add sour cream and stir everything well.
While the future borscht continues to cool, it's time to boil the eggs. As in other recipes, they are cut into halves and used a little later.
When you are ready to serve borscht on the table, you need to take a deep plate, put first halves of eggs in it, then finely chopped greens, the one you decided to use. It can be dill, parsley, or both. Then the fish is laid out in small pieces and all this is covered with beet broth with cucumbers and onions.

What could be better in summer than delicious cold beetroot borscht?

Indeed, in the summer heat, heavy and fatty dishes do not attract.

The food is prepared simply and does not require long and exhausting standing at the hot stove.

A plate of cold borscht with beets will provide a full meal, fill you with energy and pleasant sensations. The dish is not only tasty, but also beautiful: ruby broth in combination with white sour cream and bright greens pleases the eye.

How to cook cold beet borscht - general cooking principles

The main component of the dish is beets. It can be both fresh and pickled. Especially tasty is borscht with beets, only plucked from the garden.

In addition to her, the dish contains cucumbers, radishes, eggs, potatoes, and a lot of greens. Sausage, ham, or boiled meat is often added.

Beets, eggs, meat and potatoes should be boiled and cut into small pieces. The rest of the ingredients are used raw. They also need to be crushed.

It is not uncommon for an egg to be cut in half or in quarters and added directly to the plate.

Combine vegetables and herbs in a large saucepan and stir. The liquid part of borscht is provided by beet broth, kefir, sour milk, bread kvass.

You can put not only salt in the dish, but also sugar and pepper.

By adding lemon juice, vinegar, sorrel or a suitable dairy product, borscht gets a sour taste.

The dish should be infused in the refrigerator for at least half an hour. Although some recipes do not include this procedure.

The dish is filled with sour cream.

Recipe 1. Cold beetroot borscht "Vitamin"

Ingredients:

Two beets;

0.1 kg sorrel;

Four cucumbers;

Two radishes;

Four dining room l. sour cream;

Two cups of sour milk;

Two eggs;

Four green onions;

Several sprigs of dill.

Cooking method:

Boil the beets and grate them on a coarse grater.

Let's cook and clean the eggs.

Peel the cucumbers and cut them into thin slices.

Chop green onions. Cut the radish into strips.

Hold the sorrel in boiling water for a few seconds, dip it in cold water so that it does not change color, and chop finely.

We mix beets, cucumbers and radishes with sour cream.

Add sour milk and mix.

Put sorrel, green onions and dill in the borscht. Add a little salt and mix.

Cut the eggs in half and add them to a plate of cold beetroot borscht.

Recipe 2. Cold borsch with beets and sausage

Ingredients:

Two beets;

Five potatoes;

Two cucumbers;

Four eggs;

Half a bunch of green onions and dill;

Sour cream;

0.300 kg of boiled sausages without lard;

One teahouse l. vinegar;

Cooking method:

We clean the potatoes and cook them whole until tender.

Grind the beets on a grater, pour into a saucepan and fill with two liters of water. When it boils, add vinegar, salt and cook until tender.

Boil the eggs until steep. Peel and cut into small pieces.

Grind potatoes and cucumbers.

Cut the sausage into small cubes.

Combine all cold ingredients in one bowl.

Shred the green onion and dill. We send it to the same bowl. We mix everything. It turned out a salad without spices.

We put a saucepan with boiled beets in cold water so that it cools faster.

Put several tablespoons of salad in a deep plate. Fill it with beet broth. Add sour cream to the cold borscht and eat with pleasure.

Recipe 3. Cold pickled beetroot borscht "Dachny"

Ingredients:

One cucumber;

Five radishes;

Five stalks of green onion;

Half a bunch of dill;

250 g ham;

One and a half liters of water;

450 gr. canned pickled beets;

Three tea l. sugar;

Freshly ground salt and pepper - to taste;

Two dining rooms l. apple cider vinegar;

One teahouse l. mustard;

Boiled eggs and sour cream - to taste and right on the plate.

Cooking method:

Cook eggs until steep. We clean and cut in half.

Cut the cucumber into cubes, and the radish into half rings.

Chop green onions and dill.

Cut the ham into medium cubes.

We send the beets together with the marinade to the saucepan. Fill with cool boiled water.

Add apple cider vinegar, mustard, sugar, salt and pepper. Stir and taste.

Put all the previously cut ingredients in a saucepan and stir again.

We close the container with a lid and leave it in the refrigerator for at least half an hour.

During lunch, put pieces of eggs and sour cream on a plate.

Recipe 4. Belarusian cold borsch with beets

Ingredients:

Two beets;

Four cucumbers;

Two eggs;

Half a liter of kefir and kvass;

The juice of half a lemon;

Green onions and dill.

Cooking method:

We cut the beets into long and thin plates. Cook in water with salt and lemon juice until tender. We leave to cool.

Remove the peel from the cucumbers, remove the seeds with a spoon and cut into thin shavings.

Cook eggs for eight minutes. Peel and cut into four parts when cold.

Shred green onions.

Put a tablespoon of cucumbers in a plate.

Pour a ladle of beets on top.

Place two pieces of egg on a plate.

Pour three or four tablespoons of kvass on one side, and the same amount of kefir on the other.

Decorate a plate of borsch with dill sprigs and chives.

Recipe 5. Cold borsch with beets "Refreshing"

Ingredients:

Four small beets;

Three cucumbers;

Four eggs;

One dining room l. sugar and lemon juice;

150 g sour cream;

Two l. tea mustard;

A small bunch of onions and dill;

1.5 liters of water.

Cooking method:

Peel the beets thoroughly and cut them into long and thin strips.

Boil water and add salt, sugar, lemon juice and beets.

Cook over low heat for twenty minutes. Be sure to cover the saucepan with a lid.

Set aside the finished beets to cool.

Chop the cucumbers into thin strips.

Chop the dill and onion as finely as possible.

Add cucumbers and herbs to a saucepan with beets.

Stir and refrigerate for one hour.

Cook the eggs, chop them into cubes.

Mix sour cream with mustard.

Pour the dish into plates, put eggs and sour cream-mustard mixture there. The amount of the latter depends on the taste of those who will enjoy the refreshing meal.

Recipe 6. Cold beetroot borscht "Grandma's recipe"

Ingredients:

Four beets;

One carrot;

Three potatoes;

Four eggs;

Three cucumbers;

Sour cream;

Half a bunch of green onions and dill.

Brine:

Two liters of water;

Two dessert l. salt;

Three dessert l. sugar;

One dessert l. citric acid.

Cooking method:

Cook separately eggs and carrots, beets, potatoes.

Shred the dill and green onion.

Cut vegetables and eggs into small pieces.

Cut the beets into medium cubes.

Put greens and all vegetables in a large saucepan.

Mix salt, sugar and citric acid in water. We insist for ten minutes and pour into a saucepan with chopped ingredients.

Pieces of eggs and sour cream should be added directly to a bowl of cold beetroot borscht.

Recipe 7. How to cook cold beetroot borscht in Lithuanian

Ingredients:

One large beet;

Three eggs;

One liter of kefir;

Four cucumbers;

Three potatoes;

Half a bunch of onions and dill.

Cooking method:

Bake the beets in the oven. Let's send it under cold water and clean it.

Grate the beets.

Let's boil eggs and potatoes.

Peel the cucumbers and cut into strips.

Gradually add kefir to a bowl with beets. Mix constantly with a spoon.

Put the cucumbers and stir again.

We chop the onion, dill, and send it to the saucepan. Add salt to taste.

The dish should stand in the refrigerator for about half an hour.

Cut the eggs in half. We put one piece in a plate with borscht.

Potatoes are also served separately. It is advisable to keep it hot.

Recipe 8. How to cook cold borscht from beets and potatoes baked in the oven

Ingredients:

Three beets;

Four potatoes;

Seven pcs. green onions;

Half a bunch of dill;

One liter of kefir;

Four cucumbers;

One liter of water;

Chili pepper on the tip of a knife;

Three dining rooms l. sour cream;

Two eggs;

One dining room l. sugar;

Half a lemon.

Cooking method:

Put potatoes and beets in a culinary bag. We bake in the oven for 35 minutes at 200 degrees.

Cook and clean the eggs. We cut them into four parts.

Pour two cups of water into a saucepan.

Cut the potatoes into medium pieces and send them to the bowl.

Chop onion, dill and cucumbers. We also put them in a saucepan.

We grate the beets. We load it into the vessel.

Pour in kefir, put in sour cream.

Pepper, salt, add the rest of the water and mix everything.

Squeeze the juice out of the lemon.

Add sugar and taste. If necessary, you can add more salt.

The borscht should spend the next half hour in the refrigerator.

Add the pieces of eggs to the plate.

Recipe 9 American-style cold beetroot borsch

Ingredients:

Three young beets;

Two potatoes;

Half a lemon;

Three quail eggs;

Two cucumbers;

Sour cream.

Cooking method:

We clean the beets, cut into four and cook in salted water. It will take half an hour for this.

Boil potatoes and eggs at the same time.

The cooked beets must be cooled and then chopped with a grater.

We pour it back into the water where it was cooked. Squeeze juice from the lemon here.

Peel the cucumbers and cut them into nice cubes.

Grind the potatoes in the same way.

We crumble eggs very finely.

We send the chopped ingredients to the borscht and mix.

It is imperative to put a spoonful of sour cream in a plate with a dish.

Recipe 10. How to cook cold beetroot borscht in Polish

Ingredients:

Half a kilo of lean beef;

Four beets;

500 gr. fresh cucumbers;

100 g salad;

Half a lemon;

Half a bunch of dill;

Four potatoes;

One and a half liters of kefir and boiled water;

Salt and pepper.

Cooking method:

Let's cook meat and vegetables separately. The potatoes should be cooked just before eating the food.

Peel and cut the beets into strips.

Squeeze the juice from half a lemon on it in order to preserve its ruby color.

Pour the beets into a saucepan, fill with water, pepper and salt.

Cut the cucumbers into strips.

Cut greens, lettuce and meat into small pieces.

Pour kefir into a saucepan with beets.

Pour in cucumbers, meat, salad and dill.

We move the saucepan to the refrigerator for a couple of hours.

We eat a bit of a dish with boiled hot potatoes.

How to cook cold beet borscht - tricks and tips

It is better to cut the beets into strips, not cubes - then they will cook faster.

The longer the borscht is infused, the tastier it is.

Beets, cooked in a peel with roots and stem remnants, will be more juicy.

Do not squeeze the lemon too hard - the juice will become bitter.

In order to make the borsch even more beautiful and tasty, you need to use the sweetest and brightest varieties of beets, for example, "Bordeaux".

In hot summer, you want to cook only light and low-fat food, and therefore cold borscht with beets can be your salvation. With its help, you can make your usual menu more varied and interesting.

Cold beet borscht recipe

Summer beet soup is a special kind of beloved borscht, which in a new version will sparkle for you with new colors. If you want to know how to properly cook cold red borscht with beets, read the recipe carefully:

Take two small beets, peel them and cut into very small cubes.
Place in a saucepan, cover with water, add a little vinegar and cook until tender.
Strain the broth to remove the beets.
Peel and cut three boiled potatoes into cubes, and two fresh cucumbers into strips. Chop a bunch of green onions with a knife. Combine prepared vegetables with beets.

Before serving, season the borscht base with horseradish, sour cream, sugar and salt to taste. After that, arrange the vegetables on plates, cover them with broth and sprinkle with chopped herbs.

Cold borsch with beets and sausage

A delicious summer soup can not only satisfy your family members, but also give them strength and a good mood. Such a dish will refresh the participants of the dinner during a hot day, and will also give a feeling of lightness. The recipe for cold borscht with beets and sausage is quite simple:

Peel one boiled beet and grate it. Then put it in a saucepan, pour in three liters of water and bring the broth to a boil.
After that, reduce the heat, pour a little vinegar into the soup, add salt and cook until the beets are cooked.
Boil four eggs and five medium potatoes separately, then chop them with a knife.
Cut a few fresh cucumbers into strips and chop the greens at random.
Cut 300 grams of cooked sausage into cubes, and then put it together with the vegetables in a saucepan. Stir the ingredients and put the finished borscht in the refrigerator.

When the soup has cooled, pour it into bowls and season with salt and pepper. Serve with sour cream, mustard and grated horseradish.

Cold borsch with smoked cod

For a long time, borsch with boiled or smoked fish has been prepared in our country. The taste of such a soup defies description, which means that we could not fail to mention its recipe in this article. How to cook cold borscht with beets and cod, read below:

Boil one beet (200 grams) until tender, peel and cut into strips.
After that, put it in a saucepan, cover with water, add vinegar and bring the broth to a boil.
Put cucumbers (100 grams), cut into strips and chopped green onions in the cooled broth.
Pour the borscht into bowls, place in each half a boiled egg, pieces of smoked cod, chopped greens and a spoonful of sour cream.

As you can see, cold borscht with beets is prepared very quickly and does not require any special manipulations. But men like him very much, who will certainly take note of this original dish.

Cold borsch on kefir

We suggest you try another version of the beetroot soup, which is prepared with kefir. Cold borsch with beets turns out to be more satisfying and very healthy. And we will prepare it as follows:

Mix one and a half glasses of kefir with one glass of water or the same amount of beetroot broth. Add salt to taste and mix well.
Cut 100 grams of beets and two boiled potatoes into strips. Add green onions and chopped greens to these.
Arrange vegetables on plates, fill them with kefir mass. Top each serving with half a boiled egg and a spoonful of thick sour cream.

We are sure that cold borsch with beets will appeal not only to fans of dairy products, but to everyone else.

Cold borsch with yogurt with sorrel

The recipe for this cold summer soup will help you out on a hot day. Fresh herbs will give it a special taste and freshness. How to quickly cook cold borscht with beets? The cooking recipe will not seem complicated to you:

Sort out, rinse and boil 100 grams of sorrel until tender. Then put it in a colander and cool.
Boil one beet (150 grams) in a uniform until tender, peel and cut into strips.
Put prepared food in a saucepan, add peeled and finely chopped fresh cucumbers (three hundred grams). Pour the yogurt over the vegetables and add chopped dill, green onions and radishes to them.

Cold beetroot

Prepare this bright soup and delight your loved ones with a new taste. Cold borsch with beets is especially good if you prepare it with young vegetables and fresh herbs. Beetroot recipe:

Boil one large jacket potato and one chicken egg until tender.
Peel and cut one large raw beetroot into quarters.
Pour water into a saucepan, bring it to a boil, salt and boil the beets in it.
When the beetroot pieces are tender, remove them from the water, grate, and then return to the pot. To keep the beetroot color bright, immediately add lemon juice to it.
Peel one fresh cucumber and cut into thin strips. Cut the potatoes and egg into cubes.
Arrange the vegetables on plates, top them with beet broth and garnish with halves of boiled quail eggs.

Cold borsch with ham

This easy soup is sure to please your family. A wonderful combination fresh vegetables, ham and aromatic greens will impress even the most severe critic. To cook cold ham borscht, you will need:

Peel one beet, one potato, and one carrot. Place vegetables in a pot of water and cook until tender. Do not forget to add cloves, bay leaves and peppercorns to the broth.
Ten minutes before cooking, add green beans (12-15 pods) to the vegetables.
Peel one large cucumber and cut into cubes.
Grate boiled vegetables or cut into cubes.
Cut 150 grams of ham and a few boiled eggs into cubes.
Chop green onions at random.
Mix all ingredients in a separate bowl and add salt to them. Then put the borscht base in the refrigerator to cool.

When it's time for lunch, line the vegetables and ham into bowls and top with the cold broth. Sour cream, horseradish or mustard can be served with the dish.

Prepare cold soups as often as possible during the hot summer. Thus, you will give yourself and your loved ones the desired feeling of coolness even on the hottest days.

The soup is based on pickled beets. You can buy ready-made, but I prefer to cook it myself. To do this, boil the beets, peel and grate on a coarse grater. Then you need to add vinegar to it and let it stand at least overnight.

Boil eggs hard-boiled, let cool completely, then peel. To add eggs to soup, you can cut them into small pieces. However, I prefer to put half an egg in each serving, so the dish looks more beautiful. Therefore, I simply cut each egg lengthwise into 2 equal parts.

Chop the dill with a knife or kitchen scissors. Do not spare dill in this soup, with it the taste will be richer. And cut the cucumbers into circles, and then cut each circle into 4 more slices. For 4 servings, I use two medium-sized cucumbers. The peel does not need to be peeled.

The last step is to combine all the ingredients in the plates. Put some of the beets, cucumbers, dill in each plate, fill with kefir. Take about 200-250 milliliters of kefir for each serving. If there is still juice from the beets, pour it into the bowls too. Stir the soup well and put half an egg on top.