Cold borscht with sausage recipe with photo

Soups

2019-05-30 Khrumka 1 Comment

Hello everyone, my dear readers! What to do if it’s hot outside and you don’t want to cook, fry, or simmer for hours? And in general, I don’t really want anything hot. Prepare okroshka? I have nothing against it, but she gets boring too. Today I will tell you about another summer soup that you will like just as much. Cold beetroot borscht is an excellent alternative to hot soup and simply a very tasty dish.

Prepared on the basis of boiled or pickled beets. The latter is now sold in almost any store and gives the dish a pleasant sourness. Better yet, make homemade preparations for the winter and use them all year round.

Decide for yourself how to cook beets for cold borscht. You can boil it whole, or you can save time and cut the vegetable into strips before cooking.

For satiety, boiled meat or sausage, as well as eggs, are added to cold soup. Other main components are the first summer vegetables and herbs: cucumbers, radishes, green onions, dill, parsley. Make the salad for future use and store it in the refrigerator.

All that remains is to add the filling, which can be prepared with boiled water or mineral water. To preserve the rich red color, add table or wine vinegar and lemon juice. You can also make it with kvass or whey. Be sure to try adding mustard or horseradish, a little sugar or ground pepper - such additions will only emphasize the taste of the dish.

Recipe for cold borscht with beets

Summer beet soup is a special type of everyone’s favorite borscht, which in a new version will sparkle with new colors for you. If you want to know how to properly prepare cold red borscht with beets, then carefully read the recipe:

Take two small beets, peel them and cut them into very small cubes.
Place in a saucepan, add water, add a little vinegar and cook until tender.
Strain the broth, removing the beets.
Peel three boiled potatoes and cut into cubes, and two fresh cucumbers into strips. Also 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 this, arrange the vegetables on plates, fill them with broth and sprinkle with chopped herbs.

How to cook “Cold borscht with sausage”

Prepare the following ingredients. Boil chicken eggs, carrots and potatoes in advance and cool. Bake the beets and also cool.

Peel the boiled carrots and potatoes, rinse and cut into small cubes into a deep container. Cut any type of boiled sausage in the same way.

Rinse fresh cucumber in water, cut off the stems and cut it into cubes. Peel the boiled chicken eggs from their shells, rinse them and cut them into the same cubes. Pour into container.

Peel the baked beets and cut into cubes. Wash the green onion stems and chop them. Add together with sliced beets and sour cream of any fat content into the container. Add salt.

Pour in cooled boiled water and carefully mix the entire contents of the container. If you like cold borscht with sourness, then add a pinch of citric acid or squeeze lemon juice.

You can let the dish sit and cool in the refrigerator for about 30 minutes, or you can add a couple of ice cubes and eat right away!

Cold borscht with beets and sausage

A delicious summer soup can not only satisfy your family members, but give them strength and put them in a good mood. This dish will refresh the participants of the lunch 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 this, reduce the heat, pour a little vinegar into the soup, add salt and cook until the beets are cooked.
Separately, boil four chicken eggs and five medium-sized potatoes, and then chop them with a knife.
Cut several fresh cucumbers into strips and chop the greens as desired.
Cut 300 grams of boiled sausage into cubes, and then put it together with vegetables in a saucepan. Mix the ingredients and put the finished borscht in the refrigerator.

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

Cold borscht with sausage - step-by-step recipe with photos

I admit honestly that I don’t really like cold borscht, just like okroshka with sausage. I prefer cold soups, light, vegetable and with kefir. But there is no arguing about tastes. I know that men like such dishes, which is why I sometimes prepare such soups.

Ingredients:

beets - 2-3 pcs.
boiled potatoes - 5-6 pcs.
eggs - 4 pcs.
cucumbers - 2 pcs.
green onions - a bunch
dill - bunch
sour cream - 150 gr.
vinegar - 1 tbsp. l.
salt to taste
water - 2 liters

Boil potatoes and eggs in advance. For the colder they will need to cool down.

2. Prepare the beets; in this recipe we grate them on a coarse grater. Place it in a saucepan and add 2 liters of cold water. As soon as the water boils and so that the beets do not lose color, add vinegar to the pan. Bring to a boil and cook until tender (about 15 minutes). After this, the beet broth should cool.

To cool the beet broth faster, you can place the pan with the broth in a container with cold water

3. During this time, cut potatoes, cucumbers, eggs, sausage into small cubes.

4. Finally, chop the green onions and herbs.

5. Place all the chopped products in a bowl, add salt and mix.

6. Now all that remains is to first arrange the vegetables on the plates, and then pour the beetroot broth directly into the plates, placing the beets on each plate.

Serve this cold soup with sour cream.

Cold borscht with smoked cod

Since ancient times, our country has prepared borscht with boiled or smoked fish. The taste of this soup cannot be described, which means that we could not help but 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, fill it with water, add vinegar and bring the broth to a boil.
Place cucumbers (100 grams), cut into strips and chopped green onions into the cooled broth.
Pour the borscht into bowls, add half a boiled egg, pieces of smoked cod, chopped herbs and a spoonful of sour cream to each bowl.

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

Cold borscht with sausage - step-by-step recipe with photos

Ingredients:

beets - 2-3 pcs.
boiled potatoes - 5-6 pcs.
eggs - 4 pcs.
cucumbers - 2 pcs.
green onions - a bunch
dill - bunch
sour cream - 150 gr.
vinegar - 1 tbsp. l.
salt to taste
water - 2 liters

Boil potatoes and eggs in advance. For the colder they will need to cool down.

To cool the beet broth faster, you can place the pan with the broth in a container with cold water

3. During this time, cut potatoes, cucumbers, eggs, sausage into small cubes.

4. Finally, chop the green onions and herbs.

5. Place all the chopped products in a bowl, add salt and mix.

6. Now all that remains is to first arrange the vegetables on the plates, and then pour the beetroot broth directly into the plates, placing the beets on each plate.

Cold borscht with kefir

We suggest you try another version of beet soup, which is prepared with kefir. Cold borscht 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 herbs to them.
Place the vegetables on plates and pour the kefir mixture over them. Top each serving with half a boiled egg and a spoonful of thick sour cream.

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

Cold borscht on yogurt with sorrel

This cold summer soup recipe 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 recipe will not seem complicated to you:

Sort, rinse and boil 100 grams of sorrel until tender. After this, drain it in a colander and cool.
Boil one beet (150 grams) in their skins until tender, peel and cut into strips.
Place the prepared products in a saucepan, add peeled and finely chopped fresh cucumbers (three hundred grams). Pour curdled milk over the vegetables and add chopped dill, green onions and radishes.

Serve the chilled soup with a boiled egg and sour cream.

Cold beetroot soup

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

Boil one large jacket potato and one chicken egg until tender.
Peel one large raw beet and cut into four pieces.
Pour water into a saucepan, bring it to a boil, add salt and boil the beets in it.
When the beet pieces are soft, remove them from the water, grate them, and then return them to the pan. To ensure that the beetroot preserves its bright color, 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, fill them with beetroot broth and garnish with halved boiled quail eggs.

Serve sour cream and chopped herbs along with the borscht.

Cold borscht with ham

This easy soup is sure to please your family. A wonderful combination of fresh vegetables, ham and aromatic herbs will not leave even the most severe critic indifferent. To prepare cold borscht with ham, you will need:

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

When it's time for lunch, place the vegetables and ham on plates and pour cold broth over them. You can serve the dish with sour cream, horseradish or mustard.

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

Classic recipe for cold borscht with pickled beets from a jar

Our family really loved this recipe. It cooks quickly, but is eaten even faster! Tart radishes and fresh cucumber perfectly highlight the taste and give a summer mood.

Ingredients:

1 can of pickled beets (0.5 l);
250 g fresh cucumbers;
200 g radishes;
4 eggs;
250 g boiled sausage;
a bunch of green onions;
fresh dill, parsley;
½ tsp. ground black pepper;
1 tbsp. Sahara;
1 tsp salt;
1 tbsp. 9% vinegar optional.

Start cooking:

1. Boil the eggs, cool and chop.

2. Cut the sausage, cucumbers and radishes into strips. Finely chop all the greens.

3. Combine all ingredients in a deep bowl. This salad can be stored in the refrigerator for up to two days.

4. Place the canned beets here along with the brine. Mix everything well.

5. Pour in cool boiled water to form a soup. Salt, add pepper, sugar. Stir again to dissolve the spices. Leave to infuse for 5-7 minutes.

Try it, and if you find it necessary, add table vinegar for sourness.

The soup has very low calorie content, but good nutritional value, thanks to boiled eggs and sausage. Once everything is ready, you can pour it into plates and treat your family