Lithuanian cold borscht and the answer to Russian cold soup

In hot weather, when you don’t want to stand at the stove, cold borscht will help out. This dish, which originated in Ukraine, is made from beets. Not only meat, but also fish and fruits are added to it. Any recipe welcomes a large amount of greens. By combining different products and adding herbs and spices, you can achieve different variations of the same dish.

Cold borscht is a solution for those who don’t want to give up their first course even in the summer. Maximum cooking time is 40 minutes.

Classic cold borscht

A step-by-step recipe will help you prepare a delicious summer soup for several days. Traditionally, meat is not included in the dish.

Ingredients:

• 0.5 kg beets;
• 2 pcs. boiled potatoes;
• 2 fresh cucumbers;
• 2 boiled eggs;
• horseradish;
• green onions;
• sour cream or mayonnaise;
• liquid mustard;
• salt;
• vinegar solution;
• sugar.

Preparation:

1. Peel the beets from the skin. Chop into small cubes and fill with cool, clean water - the liquid should completely cover the chopped root vegetable.
2. Pour in 1 small spoon of vinegar and boil the beets for 20 minutes.
3. Pour the liquid into a separate container, and place the vegetable in the container.
4. Peel the potatoes. Cut it into cubes along with cucumbers and boiled eggs.
5. Finely chop the onion.
6. Place all vegetables in one container. Grate horseradish there and add a little mustard. Salt and sweeten.
7. Pour beet water over the vegetables, add sour cream, stir.

Cold beetroot soup - a recipe for making a delicious cold soup

In such weather as it is now in our region, we only save ourselves with various drinks and water.

And sometimes you don’t even want to eat, but it seems like you should!? This is where we remember delicious, refreshing, and filling dishes that can be quickly and easily prepared.

Of course, okroshka and beetroot soup come to mind - cold soup: everyone can have their own recipe for making it. I’ll tell you how we prepare this cold meat in different versions and with different sauces.

Traditional cold soups, so-called summer soups, do not require cooking. And they have three wonderful properties at once: tasty, healthy and refreshing in the heat. The bonus is the lack of difficulties in preparation, affordable and budget products. And also getting rid of standing at a hot stove.

There are so many advantages and practically no disadvantages, except for taste preferences. But even here there is room for experimentation, searching for suitable options in combinations of ingredients.

The proposed recipes successfully select vegetables and herbs, flavored with bright tones of spices and sauces. If desired, meat, sausages, and smoked meats are added to the refrigerators. These options will be satisfying and suitable for a hearty lunch.

Cold soup “Beetroot” - a recipe for cooking with beet broth with vegetables and eggs

A simple way to “conjure” such a cold dish is to season the soup with beetroot broth. The main thing is to thoroughly rinse the root vegetable before cooking. It turns out simple, tasty and hassle-free.

Products needed to prepare beetroot soup, based on 4 people

• beet roots (preferably fresh harvest) – 4-6 pcs.;
• cucumbers (medium size) – 4-5 pcs.;
• chicken eggs – 4 pcs.
  ;
• parsley or dill (or both) - 1 medium bunch;
• green onion feathers – 8-10 pcs.;
• table vinegar (you should also try wine or apple vinegar) – 5-6 tbsp.
  spoon;
• a set of your favorite spices (to taste) – a pinch.

Sauces for dressing (optional, 1 tablespoon per serving plate):

• sour cream (fat content 20-25%);
• Dijon mustard (or grain);
• horseradish (spicy, then put less spices in the refrigerator).

How to cook beetroot soup quickly and easily at home - step by step steps

1. Wash beet roots with a brush and soap, rinse with running water several times. If there are tops, also rinse the soil particles.
2. Place the vegetables in a saucepan, add water, place on the burner and cook over medium heat for 50-60 minutes.
   (if the water evaporates, add boiling water so that the beets are completely immersed in boiling water). Towards the end of cooking, add 1 teaspoon of salt.
3. In a separate bowl, cook the eggs until hard-boiled – 5.5-6 minutes. in slightly salted water. Then leave to cool. Clear.
4. Chop the onion and mash with a masher until juice is obtained. Mix with chopped herbs. Add some salt.
5. Peel the cucumbers and chop into strips (medium size).
6. Place greens (onion, parsley/dill) and cucumbers in a large bowl. Sprinkle with vinegar. Mix. Let stand for 3-5 minutes.
7. At this time, peel the cooled beets and cut into the same strips as cucumbers. Combine with cucumbers and herbs. Stir gently with a spoon. Add spices (paprika, black pepper, salt are recommended).
8. Pour cool beet broth over the mixture.
   Let it brew for 5-7 minutes. At this time, cut the eggs into halves.
9. Pour the cooler into deep plates. Add eggs in portions. And top with sauce of your choice.

Useful tips for housewives

Cool cucumbers, herbs and eggs, as well as beets and beet broth before serving.

Store the mixture of vegetables and herbs in a closed container in the refrigerator, without adding broth. Store the decoction, poured into a glass container and closed with a lid, separately.

To fill up the cold, cut into lean ham (chicken), boiled (or smoked) chicken breast, boiled sausage (doctor’s type).

How to prepare cold beetroot soup and surprise all your guests with the originality of the recipe?

There are two good dishes: the icy cold Greek appetizer "Tsatsiki" and beetroot soup. One day the thought occurred to me that I could combine and make one dish and it turned out very fresh, tasty and satisfying.

How to make Tsatsiki sauce for beetroot soup

You will need:

• 1 cup strained yogurt;
• olive oil;
• 2 cucumbers;
• one teaspoon of chopped garlic;
• pepper;
• 2-3 tablespoons with dill;
• salt.
• juice and zest of one lemon.

Tzatzikki sauce comes from Greece, you can also find it in Cyprus, it is made from the so-called strained yogurt. This yogurt is also called Greek, you just need to take regular yogurt, put it on cheesecloth like cottage cheese and let it stand for 2-3 hours.

Now you need to add fillers - lemon zest, garlic, lemon juice. Parsley and dill are added, but more preferably, it is dill and, of course, one of the most important ingredients is squeezed cucumber.

It needs to be finely chopped or grated using a coarse grater. Salt well enough, set aside for five minutes, and then squeeze very, very hard.

At the very end, add aromatic olive oil to the tzatziki.

This sauce is like sour cream and is very convenient to use as a spicy dressing for soups.

Simple cold soup “Beetroot soup” - quick recipe

Products for cold storage;

• 4 boiled beet tubers;
• fresh bell pepper;
• two glasses of ice water;
• two glasses of yogurt;
• salt;
• pepper;
• juice and zest of one lemon.

You need to grate the beets and combine with yogurt. This dish is often made with kefir and ice water.

You can throw it right away with ice, because the ice will break up and the beetroot soup will immediately be cold and you don’t even have to leave it in the refrigerator.

One good ingredient is finely chopped bell pepper. Pepper is great for cold soups because it adds extra juiciness.

Now stir everything, add salt and pepper to taste, add lemon juice, because beets, as you understand, are fresh in themselves, a little garlic, lemon zest.

This cold beetroot soup can be left to brew, or eaten right away, beautifully garnished with tsatsiki sauce instead of sour cream.

Lithuanian beetroot - cold soup with kefir (video)

If you look at the recipes of national cuisines, then probably each will have its own version of a similar dish. Here I suggest watching the video and then preparing a very simple and tasty cold Lithuanian beetroot soup (borscht) with kefir. You will surely like it if you try it on one of the hot summer days.

The soup is very reminiscent of kefir okroshka, but the presence of beets in this summer recipe changes the taste of this dish very significantly. This is the trick, and you will probably like this cold dish and diversify your summer menu.

Spanish-style beet soup with tomato juice

And another original recipe for delicious cold beetroot soup.

Products needed for soup for 4 people:

• white onion – 2 pcs.;
• fresh cucumber (medium size) – 2 pcs.;
• tomatoes (large, fleshy varieties) – 4-5 pcs.;
• bell pepper (red, yellow, green - to choose from or together) - 3 pcs.;
• fresh tomato juice (with pulp) – 2-3 l.

Possible spices for chilled food:

• freshly ground paprika – 2.5 teaspoons;
• basil (fresh or dried, your choice) – 2-3 pinches;
• head of garlic – 1 pc. (7-8 cloves);
• sea ​​salt.

What delicious things can you add to a cold soup recipe?

• mix of greens (dill, parsley, basil, green onions) - a bunch;
• cold boiled meat (lean pork, lean beef, boiled chicken breast) – 200 g (in portions, on plates);
• ham/boiled sausage – 200 g;
• soft cheese (ideally feta) – 100-150 g;
• hard cheeses – 50-80 g;
• olive oil – 20-25 g;
• white bread croutons (with garlic) – 150 g.

And the simplest sauce for beetroot is sour cream (10-15% fat) - 1 tbsp. spoon into each serving.

Cold beet borscht with apples

Fruits will add a subtle sourness to cold beetroot borscht. This dish, like classic borscht, is suitable for a Lenten table.

Ingredients:

• 5 kg beets;
• 2 medium-sized apples;
• 2 fresh cucumbers;
• green onions;
• 2 eggs;
• sour cream or mayonnaise;
• salt, sugar;
• vinegar.

List of ingredients

Lithuanian cold borscht consists of 2 dishes: boiled potatoes with butter and herbs and, in fact, borscht with kefir filling.

You need to prepare the following ingredients (for 2 plates):

1 dish:

1. Medium size potatoes – 3 pcs.
2. Butter – 2 pieces.
3. Greens - a pinch.

2nd dish:

1. Boiled beets – 1 pc.
2. Fresh cucumbers – 2 pcs.
3. Carbonate (any prepared meat) – 100 g (if desired, you can do without it).
4. Hard-boiled egg – 2 pcs. (if desired, you can do without it).
5. Dill, parsley, green onions - a small bunch each.
6. Kefir 5% for Lithuanian borscht – 250-270 ml per serving.
7. Salt, ground pepper - to taste.

Lithuanian cold borscht

A Lithuanian version of summer soup is called shaltibarščai. It is made with kefir. In other respects, it is not very different from its Ukrainian counterpart.

Ingredients:

• 2 beets;
• 2 eggs;
• 0.5 l of kefir;
• green onions;
• dill;
• juice of half a lemon;
• sour cream or mayonnaise;
• salt pepper.

Preparation:

1. Boil the beets in their skins. Cool, peel and grate.
2. Cut the cucumbers into strips.
3. Finely chop the greens.
4. Add citrus juice, salt, pepper and sour cream.
5. Mix everything thoroughly and pour in kefir.
6. Cut the boiled eggs into 4 parts.
7. Serve by placing boiled eggs in the soup and sprinkling herbs on top.

Cold Lithuanian borscht with kefir

Cooking time: 1 hour. Serving quantity: 7-8. Kitchen utensils: frying pan, bowl, board, knife.

Ingredients

Step by step recipe

1. Cut 200-300 grams of beets into small strips.

2. Finely chop cucumbers (4-6 pcs.).

3. Also finely chop the radishes (7-8 pcs.).

4. Mix everything in one bowl.
5. Chop the entire onion (2-3 stalks), a bunch of dill and sprinkle with salt so that the greens release their juice.

6. We send the salted greens to the beets.
7. For dressing, mix 2-4 tablespoons of sour cream, horseradish and 100-150 ml of kefir. Add horseradish to your taste.

8. Cut 4-6 eggs and send them to the vegetables.

9. Pepper and salt as you like. Pour the dressing over the vegetables and stir. Add the remaining kefir.

10. Mix well. Place the borscht in the refrigerator for several hours.

Lithuanian borscht goes well with scalding jacket potatoes fried in lard or oil. Bon appetit!

Cold borscht with pickled beets

This type of cold soup is prepared with sausage, but if desired, the ingredient can be omitted - borscht is also good with a purely vegetable dressing.

Ingredients:

• 0.3 kg beets;
• 2 fresh cucumbers;
• 3 potatoes;
• 0.5 kg of boiled sausage;
• 2 eggs;
• greens - onion, dill, parsley;
• salt, pepper, sugar, vinegar.

Preparation:

1. Peel the raw beets and grate them. Place in boiling water for 5 minutes and add a pinch of sugar, salt and a little vinegar. The beets should sit in this marinade for a day.
2. Boil the potatoes and eggs. Cool and cut into cubes. Slice the sausage as well.
3. Grate the cucumbers on a grater.
4. Finely chop the greens. Combine the ingredients and add water or kefir.

Recipe for cold beetroot borscht. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cold beetroot borscht”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of cold beetroot borscht is 47.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.