Cold borscht: classic recipe with pickled beets

Moscow, 01/14/2021, 15:52:50, editorial office of FTimes.ru, author Tatyana Orlonskaya.

In the summer, almost all housewives try to prepare light and refreshing dishes, among which special attention should be paid to first courses. Okroshka and other cold soups appear on Russian tables very often at this time of year. Today we’ll talk about such an interesting dish as classic cold borscht with pickled beets.

Beets are a very common product, low in calories and very healthy. This root vegetable is pickled, boiled and baked, and also added to soups and salads. Did you know that pickled beets are added to light cold borscht? No? Then grab the recipe!

Basic parts

Pickled beets should be cut into cubes

Due to the fact that specifically pickled beets are used more often, the finished borscht will end up not only very pleasant in color, but also really tasty, with a pleasant sourness. Don't even doubt it.

To ensure that your borscht, among other things, looks great, pay special attention to the chopping of food. It will be more convenient to cut the beets into cubes, and the onions and sausage into strips. The eggs and parsley are simply chopped finely.

Remember that for the best taste, the finished borscht should sit for at least an hour . The finished borscht should be put in the refrigerator for this time. And only then serve it with sour cream or mayonnaise.

Improving the recipe

Whatever dish you undertake to prepare, none of them can be done without using some small tricks that experienced housewives use to improve the taste and reduce cooking time.

Ingredients for cold borscht

A step-by-step recipe for cold beetroot borscht is, of course, no exception.

Here are some useful tips to ensure that your borscht ends up being truly perfect:

If the recipe includes meat, it will be better to choose a lean variety. So, chicken or veal would be an excellent choice for borscht.
To improve the taste of the finished borscht, use young potatoes, which are best boiled in their skins and then added to a common pan.
The beets should be marinated for at least a day. It is important! Then the taste of the finished borscht will become much brighter.
If you don’t want the eggs to lose their appearance during boiling, first place them in water at room temperature. And only then boil it. This will make the presentation of your dish even more beautiful.

At least the classic recipe for cold borscht with pickled beets simply must be in every housewife’s recipe book. In addition to the fact that it is simply very tasty, it is an excellent alternative to another popular summer soup - okroshka.

Pickling beets

Pickled beets prepared for borscht

Before cooking, the beets need to be peeled, cut into cubes or strips, put in a colander, and then literally lowered into a deep bowl filled with just boiled water for literally five minutes.

A little sugar and a little salt are poured in there. After this time, the root crop is poured with vinegar solution. The beets should remain in the marinade for at least a whole day. Only then can it be used for borscht.

The beauty of pickled beets is that it can give the finished dish a pleasant smell, delicious taste and slight sourness.

If you wish, you can immediately pickle the beets in reserve by rolling them into jars. So that you can use it immediately if necessary.

Pickled beets from the store can be a good alternative. For example, if you don’t have the time or desire to tinker with the marinade, or, for example, you really want cold borscht right now, but you don’t have pickled beets in stock. After all, you need to withstand it all day.

If the taste of borscht with pickled beets from the store did not turn out the way you would like, you can try adding a little radish and grated horseradish to the dish.

How to cook borscht from pickled beets

First of all, boil the broth. Wash the meat, cut off the films, veins and, if desired, fat. Afterwards, wash it under running water and cut into medium-sized pieces. Place the chopped meat in a 3.5 liter pan, add to it the peeled onion, bay leaf and allspice. Fill the food with water and send it to cook on the stove. Bring the broth to a boil, then reduce the heat and simmer it over low heat for about 20 minutes, remembering to remove any foam that forms with a spoon.
Peel the potatoes, wash them, cut them into medium-sized cubes and add them to the pan after 20 minutes of cooking the broth.
Wash the cabbage and chop finely.
Add the cabbage to the borscht when the potatoes are half cooked.
If you have pickled beets in slices or cubes, then cut them into small strips or grate them on a coarse grater.
Add pickled beets to the borscht.
Pour about 150-200 ml of the brine in which the beets were pickled into the pan and cook the borscht until fully cooked.
At the end of cooking the borscht, season it with salt, ground black pepper, garlic squeezed through a press and finely chopped dill.
Boil the borscht together with all the ingredients for about 3-5 minutes.
Let the finished pickled beet borscht brew for 15-20 minutes.

Serve the dish with garlic and fresh white pampushki, a piece of thinly sliced fresh white bread or crackers.

Friends, did you like the recipe? Tell us about it in the comments and share your culinary experience. It is very important for me to know your opinion, this will make the site more interesting and useful. I will be glad to see your ratings and reposts of this article on social networks. This is how you say thank you to the blog. Don't miss new recipes - join the Delicious Kitchen group on VKontakte. Best regards, Love.

Cold borscht made from pickled beets is a light, tasty first course that perfectly tones the human body on hot summer days. It is also called beetroot. Cold soup is rich in vitamins, microelements and even fiber, which has a beneficial effect on digestion. How to cook cold borscht? This is not difficult to do, you just need to follow the recipe below and some simple tips.

Cold borscht with pickled beets from a jar

This recipe is good, first of all, because it doesn’t require much time to make. In fact, almost like okroshka - cut and mix.

This version uses store-bought pickled beets, which we talked about a little earlier. But pay attention that the beets are cut finely, into strips or cubes. The main thing is to keep it small. So let's get started.

Components:

Beets in marinade - 1 half-liter jar;
Cucumbers – 0.2 kilograms;
Radish – 0.2 kilograms;
Hard-boiled eggs – 4 pieces;
Boiled sausage – 250 grams;
Herbs and spices – to taste.

Ingredients for preparing borscht

Cut the cucumbers, radishes and sausage into medium strips. Simply chop the eggs and greens finely. Then, mix it all together in a saucepan or deep bowl. Then add beets there too.

There is no need to drain the brine in advance! Add it to the rest of the ingredients along with the beets. Add spices and dilute with cool water.

Stir and leave for five minutes to infuse. Now you can try for spices. If you are missing something, add more. Cold borscht with pickled beets from a jar is ready. Now you can serve. If you want, add sour cream for taste.

How to cook borscht with chicken and pickled beets

Rinse the chicken to prepare the broth. You can use any parts of the chicken. Pour water over the chicken and cook after boiling for 20 minutes over medium heat, adding salt. Skim off the foam. The borscht broth is ready.

Peel the potatoes and cut them into cubes.

Add potatoes to the prepared chicken broth and cook for 10 minutes.

Peel the onions and carrots for frying. Cut the onion into cubes and grate the carrots.

Fry the onions and carrots in vegetable oil in a frying pan for 2-3 minutes, then add the pickled beets. I had it pickled in the form of sticks; there was no need to cut it.

Pour in tomato juice or fruit drink and simmer for another 5 minutes over low heat. Then remove from heat.

Chop white cabbage for borscht.

Add the cabbage to the broth with the potatoes and cook for 7-8 minutes.

When the potatoes and cabbage become soft, add fried vegetables with pickled beets to the borscht. Cook the borscht for another 5 minutes.

At the end, add bay leaf, ground black pepper to taste and turn off the heat. Let the borscht brew under the lid for 5-7 minutes. The bay leaf will reveal its aroma.

Borscht with pickled beets is ready. Pour into serving bowls and add finely chopped fresh dill and sour cream to taste.

Fragrant and rich borscht with beets is the most popular dish in Ukrainian and Russian cuisine. Recipes for its preparation are very diverse, but there is something in common. For example, the necessary set of vegetables, which should include beets, cabbage, potatoes and carrots. Tasty Kitchen offers a step-by-step recipe for “Marinated Beet Borscht” with a photo, which many have heard about, but few have cooked, much less tried. I assure you that tasting it will be unforgettable, after which the dish will become part of the family diet.

Preparing a recipe for pickled borscht will not take much time, since the processes of peeling, slicing and stewing beets are eliminated.

And the whole secret of quickly preparing the dish lies in the pickled beets.

Because it is already prepared with vinegar, a natural color fixative, which makes the dish quick to prepare and very beautiful.

In this recipe, I have already prepared the beets in advance, and you can find out how to prepare them by reading the recipe that Tasty Kitchen shared earlier, “Pickled Beets.” You can also use store-bought pickled beets.

Ingredients:

Ingredients for preparing borscht with pickled beets from a jar:

Meat (any) – 500-600 grams
Pickled beets – 200-250 grams
Potatoes – 2-3 pcs. depending on size
Onions – 1 piece
Garlic – 2 cloves
Cabbage – 250-300 grams
Dill - a small bunch
Bay leaf – 5-6 pieces
Allspice peas – 5-6 pieces
Salt - to taste
Ground black pepper - to taste

Very appetizing soup with kefir and mineral water

Cold borscht on kefir with mineral water

This recipe is not very popular among housewives. Perhaps they are alarmed by the presence of mineral water. And even combine it with sour milk. But this, I must say, is in vain. The soup turns out really tasty. In addition, the color is rich. Try it - you will definitely like it.

Components:

Boiled beets – 3 pieces;
Cucumbers – 0.3 kilograms;
Hard-boiled eggs – 4 pieces;
Kefir – 1 liter;
Mineral water – 1 liter;
Mustard – 2 spoons;
Sugar – 1 spoon;
Greens - a bunch;
Spices - to taste;
Juice of one lemon.

Grate the beets

Grate the beets and cucumbers into a bowl or pan. We don’t chop the eggs, but grate them too and immediately add them to the already chopped ones. Finely chop the greens - whatever you like, and add them to our already chopped ingredients, simultaneously enjoying the aroma of freshly chopped greens.

Pour kefir over our vegetables and mix. Now you can add mineral water. An important point - pour water by eye, depending on how thick you want to get. Also, please note that kefir and water must already be cooled in advance.

All that's left is to add spices, mustard and lemon juice. And stir everything again. If everything is in order with the amount of spices and we are completely satisfied with the taste, we put the finished dish in the refrigerator and leave it there for about an hour. After steeping, it will become even more delicious.

When the appointed hour has passed, feel free to serve the soup on the table.

Cold borscht with boiled beets - classic recipe

Classic cold borscht with boiled beets

So, now let's look at the generally accepted method of preparing cold borscht. This recipe is the most popular, so it can be considered a classic.

A small note - if necessary, the number of components can be increased, since the products here are written based on only two plates.

Components:

Boiled chilled water – half a liter;
Cooked beets – 1 piece;
Potatoes – 1 piece;
Cucumbers – 2 pieces;
Radishes – 5 pieces;
Hard-boiled eggs – 3 pieces;
Greens – 1 bunch;
Salt and sugar - to taste;
Juice of one lemon.

Fill a saucepan with water. Add salt and sugar, then squeeze in the lemon. Stir until the salt and sugar dissolve. If the taste suits you, then move on.

Grate the beets and place them in water. Mix. Cut into cubes and add potatoes after the beets. You can deal with eggs and other vegetables in a way convenient for you - finely chop or grate them too. We also finely chop the greens. Place all the cuts separately and mix thoroughly.

Only after this can the vegetables be added to the beets. You need to let the dish brew. Not long - only about fifteen minutes. And then submit. For those who like to add mayonnaise or sour cream, it will be even better.

Cold Lithuanian borscht

When discussing borscht, it should be noted that this soup is prepared not only in Russia or Ukraine, but also in many countries in Eastern Europe. And the execution options, I must say, are quite similar to each other. As are the names. For example, the cold Lithuanian borscht that we will try to prepare now is called Shaltibarchai. Let's get started?

Components:

Kefir – 1 liter;
Water – 250 milliliters;
Cooked beets – 2 pieces;
Cucumber – 1 piece;
Hard-boiled eggs – 2 pieces;
Greens - a bunch;
Vinegar, salt and sugar - to taste.

First, let's pickle the beets. To do this, add sugar, salt and vinegar to boiling water. Stir until dissolved. Grate the already cooked beets coarsely, put them in water and bring to a boil again. Now remove from the gas and cover the saucepan. Leave to marinate until morning.

And only after that you can add everything else. Cut the cucumber and eggs into medium cubes or strips, finely chop the greens and pour into the pan where the beets await us.

Now pour it all with kefir and mix it very thoroughly. Now everything is ready. If desired, can be served with boiled potatoes.

Summer soup with kefir and sausage

Summer borscht

The method is simple, and the combination of products is interesting. Fans of experiments will definitely appreciate it.

Components:

Boiled beets – 2 medium or 1 large;
Boiled carrots – 1 piece;
Onion - half 1 large onion;
Cucumbers – 5 pieces;
Hard-boiled eggs – 5 pieces;
Boiled potatoes – 5 pieces;
Boiled sausage – 0.5 kilograms;
Kefir – 1 liter;
Mineral water – 1 liter;
Greens - a bunch;
Spices - to taste.

Grate beets, carrots, a couple of cucumbers and eggs on a coarse grater. Cut the potatoes, onions, sausage and remaining cucumbers into medium cubes. Finely chop the greens.

Pour all the cuttings into a saucepan and fill with kefir and dilute with mineral water depending on the desired thickness. Then add the spices, mix well and put in the refrigerator for about an hour to infuse. Then you can serve it on the table.

How to cook Lithuanian cold borscht with kefir and vinegar

Our beetroot soup has a large “family”, since it is prepared in many Eastern European countries and the recipes are similar. Just the names are different. Shaltibarchai, as he is called, is one of his siblings. This is a dish of Lithuanian cuisine. I suggest you get to know him better.

Ingredients:

Kefir - 1 l
Water – 250 ml
Boiled beets - 2 pcs.
Green onions, dill - a bunch each
Cucumber - 1 pc.
Boiled eggs - 2 pcs
Vinegar - 4 tablespoons
Sugar - 1 tablespoon
Salt - 1 tablespoon

You can change the amount of vinegar, sugar and salt to your taste.

Preparation:

1. Boil water, add salt, sugar and vinegar. Stir.

2. Grate the boiled beets on a coarse grater. Then add to boiling water, stir and let it boil again. Then remove from the stove, cover the pan with a lid and leave to marinate for several hours, or better yet, overnight.

3. When the beets are steeped, start adding the rest of the ingredients. Chop the cucumber, boiled eggs and all the greens. Place in a saucepan with marinade.

4. Next, pour in kefir and mix thoroughly. Now our soup is ready. It is usually served with boiled potatoes. Enjoy your meal.

The best recipe for borscht with pickled beets

Cooking borscht at this time will take approximately half an hour. And from the quantity of products indicated in the list of ingredients, you will get approximately eight servings.

Components:

Pickled beets – 0.3 kilograms;
Cucumbers – 3 pieces;
Boiled potatoes – 5 pieces;
Boiled sausage – 0.5 kilograms;
Hard-boiled eggs – 4 pieces;
Greens - a bunch;
Spices - to taste.

Place the beets in a saucepan or deep bowl. Cucumbers and sausage should be cut into small cubes and added to the beets. Then add cooled boiled water. It was not listed in the list of main products because it needs to be added depending on the desired thickness.

Also finely chop the potatoes and greens and add to the vegetables. If possible and desired, you can add celery. It will give the borscht a pleasant flavor.

After adding spices and salt to the finished borscht, you need to let it brew. To do this, it is best to leave the pan in the refrigerator for about an hour.

After this, the dish can be served. To decorate, before serving, add half a hard-boiled egg and a spoonful of sour cream or mayonnaise. If you don’t really like cold borscht with water, you can replace the water in the recipe with your favorite sour milk.

Some subtleties of preparing cold borscht

Thanks to the inclusion of pickled beets in the recipe, the borscht turns out to be bright red in color and has a slight sourness. To ensure that the borscht turns out not only tasty, but also looks beautiful in plates, you should pay special attention to cutting all the ingredients. It is best to cut beets into cubes, onions, sausage or meat into strips. Eggs and greens are finely chopped.

The finished dish must be infused for at least an hour. It is put into the refrigerator for this period, only then served on the table. When serving, you can add sour cream or mayonnaise to the plates.

How to pickle beets correctly: recipe

Fresh beets are peeled, cut into strips, placed in a colander or sieve and placed in a pan of boiling water for five minutes. Add a small spoonful of sugar, a little salt and add a vinegar solution. The vegetable is kept for 24 hours and only then the preparation of borscht begins. The pickled root vegetable will give the dish a unique aroma and taste. If desired, the pickled root vegetable can be rolled into jars and then used as needed.

You can use store-bought canned beets. Borscht made from such vegetables also turns out quite tasty. If the taste of the finished dish is not what you wanted, you can add a little radish and grated horseradish to the recipe.

Pickled beet borscht: the best recipe

Cooking cold borscht does not take much time. In just half an hour you can feed your family a delicious, healthy dish. Yield: 8 servings. The recipe includes the following ingredients:

beets (pickled) 300 grams;
fresh cucumbers - 3 pcs.;
potatoes - 5 pcs.;
sausage (boiled meat can be used) - 0.5 kg;
chicken eggs - 3-4 pcs.;
a bunch of dill and green onions;
vinegar, pepper, salt.

Cooking method

Potatoes and eggs are boiled in separate pans. While the root vegetables are cooking, transfer the beets to the prepared pan. If it is chopped quite coarsely, it can be chopped into smaller pieces.
Cucumbers, sausage (or meat) are cut into small cubes and mixed with beets. Next, cold purified or even boiled water is added to the pan. In this case, you need to pay attention to the thickness of the future borscht.
The potatoes are also finely chopped, green onions and dill are chopped. All this is added to the pan with the future borscht. The recipe can be supplemented with celery root, but this is optional.
The finished borscht is salted, sprinkled with your favorite spices and allowed to brew well.
The cold dish is poured into plates. Add half a boiled egg and a spoonful of sour cream. You can eat!

It is not necessary to cook cold borscht in water. It can be replaced with kefir, whey or beet broth. Borscht using fermented milk products is no less tasty and tonic.

Beet soup with pickled beets

Components:

Pickled beets – 6 pieces;
Boiled potatoes – 6 pieces;
Cucumbers – 4 pieces;
Green onions - a small bunch;
Mustard, sugar, salt, vinegar, horseradish - to taste.

Cut the beets into small cubes. Place in a saucepan with water and add vinegar. Place the pan on gas and bring to a boil. After this, the beets should boil for another twenty minutes.

Then we filter the broth and put the beets in a separate bowl. Boil potatoes in their skins.

Finely chop the onion and cut the cucumbers into medium cubes. Now mix all the vegetables and add mustard, horseradish, sugar and spices to them. After thoroughly mixing again, pour the beetroot broth over the vegetables.

That's all! Now all that remains is to sprinkle the dish with onions right before serving.

Summer borscht

In this recipe, pickled beets are also used.

Components:

Beets - 0.2 kilograms;
Boiled potatoes – 4 pieces;
Kefir – 2 glasses;
Hard-boiled eggs – 2 pieces;
Beetroot broth - 1.5 cups;
Sour cream – 2 tablespoons;
Herbs, spices - to taste.

Kefir should be salted a little and mixed with beet broth. Cut the potatoes, like beets, into strips, but not very small. Now mix the vegetables and pour in kefir mixed with broth.

It is better to cook potatoes peeled. And serve separately with borscht. Finely chop the greens as usual. Cut the hard-boiled and now cooled egg in half and add to the plate along with the herbs before serving. If desired, you can add sour cream or mayonnaise.

The proportions can be further compiled at your own discretion, taking the main recipe as a “starting point”. Now you know several ways to cook cold borscht.

Ingredients:

Meat (chicken) – 2 backs;
Potatoes – 5-6 pcs.;
Onion – 0.5 pcs.;
Carrots – 1 pc.;
Beans (canned) – 0.5 l;
Beets – 1 pc.;
Cabbage – ¼ part of a small cabbage;
Dressing – 1 sachet (70g);
Salt pepper.
Garlic – 1 tooth;
Dill, parsley;
Sour cream.