Beetroot with pickled beets. Cold Pickled Beetroot Beetroot Recipe

Well, the long-awaited summer has come and it's time to blow the dust off our summer recipes... This time, let's find out how to make a delicious cold beetroot. Or as some call it a chill. This soup is special in that when cooking one ingredient is required - beets. It is the basis for the flavor and color of the soup. Like u, for example. But here it is important that the soup is cold.

There are many options for cooking beetroot, it is just as interesting and varied as. In the same way, are added to the beetroot fresh vegetables, a lot of greens, boiled eggs, you can even meat products or sausage. All for an amateur. Every family can have own recipe beetroot. Someone cooks it on kefir, someone on beet broth or mineral water... The filling is also extremely varied.

I love this soup the most precisely for the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and an egg. If desired, add a little boiled meat or sausage. I am in favor of a variety of dishes.

The easiest cold beetroot on kefir with boiled beets

As the name suggests, this is the most basic way to make a simple cold beetroot. At the same time, we will prepare the beets in advance by boiling them in water. A great option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

• beets - 2 pcs;
• fresh cucumbers of medium size - 2 pcs;
• kefir - 1 liter;
• greens (dill, parsley, green onions) - 2-3 branches of each;
• garlic - 2-3 cloves (optional);
• boiled egg - 1-2 pcs;
• salt and pepper to taste.

Preparation:

1. Take two medium-sized beets. Wash them well and boil them in their uniform.

2. Cool the beets and peel. Grate the beets on a coarse grater, then place in an enamel saucepan.

3. Pour a liter of kefir over the beets and add 1 glass of drinking cold water... You can boiled water, or from the filter, as you prefer. Take kefir of the fat content that you like. It will be tasty anyway.

4. Try cucumbers, if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.

5. Take your favorite greens and chop them finely. You can take one kind, but it is most delicious when a little bit of everything is added in equal proportions.

6. Season with salt and freshly ground black pepper to taste. Squeeze out the garlic. Stir and refrigerate to stand and refrigerate. The soup will not be ready earlier than in half an hour.

Hard-boil the eggs before serving the delicious cold beetroot. Cut open each egg and place half on a plate. It will be both very beautiful and just as tasty. Bon Appetit!

4. Cut the cucumbers into small quarters or grate.

5. Chop the egg into cubes about the size of a potato.

6. Chop the greens smaller. You can use one type of greens, for example, green onions, which go very tasty with potatoes, or you can take a mixture from different types greenery.

7. In a saucepan, combine all the chopped vegetables and egg. Then pour in kefir, add sour cream and dilute to the desired consistency mineral water... Use water for beetroot without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup sit in the refrigerator. Serve chilled with boiled egg wedges and cucumber rings as a garnish. Tasty dinner ready for a roast!

But this version of the soup will help us cook beetroot soup without using kefir, but on a delicious beet broth. The taste is very different because the beets are boiled first and the resulting broth is fully used in the soup. Sour cream and mustard will be added for taste and as desired. By itself, such a cold beetroot is very dietary and low-calorie, it is suitable for those who follow a strict diet or fasting. And if you don't put eggs and sour cream, then vegetarians will also like the soup.

You will need:

• small beets - 3-4 pieces;
• medium cucumbers - 3 pieces;
• eggs - 3 pieces;
• lemon juice- 1 tablespoon;
• granulated sugar - 1 tablespoon;
• sour cream - 150 grams;
• mustard - 2 teaspoons;
• green onions and dill - in a small bunch;
• salt and pepper to taste.

Preparation:

1. Wash and skin raw beets. Cut it into thin strips.

2. Boil water in a saucepan and add the beets. Squeeze out the juice of half a lemon, that's about a tablespoon. Add a spoonful of sugar. Lemon and sugar balance sweet and sour flavors and accentuate the beetroot flavor.

3. Once the beets boil, reduce heat to low and cover. Cook for about 20 minutes until the beets are cooked.

4. Put the boiled beets to cool until room temperature, it can take about an hour.

5. Cut the cucumber into very thin strips. And chop the greens smaller.

6. Put cucumbers and herbs in a saucepan with beets in broth. Stir and salt to taste. Add pepper as desired. Put in the refrigerator to cool.

7. Peel and cut hard-boiled eggs into cubes or halves.

8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot.

Pour the finished cold beetroot into plates, put some boiled eggs and a spoonful of sour cream sauce. Serve and invite everyone to dinner!

We have already put boiled beets in the beetroot and this is most likely the option that almost everyone has tried. But not everyone tried to cook this cold summer soup from pickled beets. This tasty preparation perfect for winter and summer. Due to the fact that the marinade is already sour due to the use of vinegar, you do not need to add lemon juice or kefir to the soup. Only sour cream when serving.

You will need:

• pickled beets - 1 half liter jar;
• fresh cucumbers - 4-5 pieces;
• radish - 200 grams;
• boiled eggs - 3-4 pieces;
• boiled sausage - 250 grams;
• green onions, dill, parsley - a bunch;
• sugar - a tablespoon;
• salt and pepper to taste;
• vinegar if desired.

Preparation:

1. Boil the potatoes in their skins, then cool them down to help peel off the skins more easily. Cut the peeled potatoes into small cubes.

2. Fresh cucumbers cut into plates and then into thin strips.

3. Cut off the tails and cuttings of the radishes, cut into slices, and then into thin strips, approximately like cucumbers.

4. Cut the sausage into cubes or thin strips. Boiled eggs- straws.

5. Chop the herbs. You can take a little more green onions than other types. But everything is up to your taste.

6. Combine potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After that, open the jar of pickled beets and pour all the contents into the future cold beetroot. The brine will be needed in full.

7. Add cold water to the desired consistency of the soup. Add sugar, salt and pepper. Stir until smooth and let sit in the refrigerator for 2-3 hours.

After that, the delicious cold pickled beetroot beetroot is ready. When serving, do not forget about sour cream.

This beetroot will turn out to be more spicy and spicy, we will add ayran instead of kefir, which will play on the taste, and we will also add green olives and chili peppers. A hearty component of beetroot will be potatoes and boiled beef. Delight!

You will need:

• boiled or baked beets - 2 pieces;
• jacket potatoes - 2 pieces;
• fresh cucumbers - 3-4 pieces;
• boiled eggs - 4 pieces;
• boiled beef - 300 grams;
• green onions and dill - a bunch;
• ayran - 1 liter;
• sour cream - 250 grams;
• pitted green olives - 150 grams;
• salt and pepper to taste.

Preparation:

1. Boil the potatoes in their skins in advance. Cook the beets in their uniforms or in a double boiler. If desired, beets can be baked in the oven wrapped in foil. Boil hard boiled eggs. The rest of the ingredients are used fresh.

2. Dice the potatoes and eggs in a suitable saucepan. Cucumbers, without peeling, cut into quarters, and then into thin slices.

3. Drain the olives from the brine and cut into half rings. If you have them with bones, do not forget to take them out.

4. Cut a piece of beef into thin slices across the fiber. Next, cut it into small cubes. Add to the rest of the food in the saucepan.

5. Peel the chili pepper and chop it very finely. Half a small pod is enough.

6. Chop the onion and dill very finely. Add to saucepan.

7. Peel the beets and cut into small cubes. You can grate the beetroot, then it will give more juice and the beetroot will be more red.

8. Add the beets to the pan, pour all the products with ayran. stir and add sour cream. Salt to taste and do not forget to add pepper, ground in a mill or in a mortar.

Let the soup sit in the refrigerator for 2-3 hours. It will acquire great taste and color. Serve cold beetroot with herbs and bread. Bon Appetit!

Original beetroot with turkey, vegetables, peas and beet tops - video recipe

In order to finally make sure that beetroot is an amazing summer soup, watch this video. Here real chef the chef shows how to cook a very tasty, but unusual and unusual soup the way it is served in restaurants. Making such a soup at home will not be any more difficult, and you will definitely like the result.

Beetroot can be prepared with many different ingredients, but it is bound to make a delicious summer soup with a refreshing effect. Have a hot summer and delicious soups!

Hello. It's summer now, it's hot, I want something refreshing. Are we starting to puzzle over to cook this? Our family traditionally cooks cold beetroot, and now I will cook for you pickled beetroot beetroot.

This is not just a soup, but a summer pleasure, and it will be an amazing cold dish on a hot day.

It is prepared from beets, vegetables and herbs. Seasoned with wine, apple or ordinary vinegar. Or you can use lemon or lemon juice. The main thing is to make it sour enough.

Beetroot is made with kvass, with kefir, put beet tops, potatoes, even meat. We will not do this.

Pickled Beetroot Beetroot Recipe:

Here's a beetroot without vinegar:

Bon Appetit.

I really like my recipe and I cook it only according to it, because it takes very little time, but it turns out quite tasty.

P.S. Marinate the beets for the winter and you won't have a problem making this cold and very refreshing summer soup. Forgot to ask, did you like the recipe?

First courses are useful both in cold weather and in heat. The most different recipes, which will help both to keep warm in cold weather and to feel pleasant coolness in the process of eating. Among them, a variety of beetroots are almost of the greatest interest. They will be appropriate both in summer and in winter, since you can cook beetroot both cold and hot. Consider the summer option for a start.

Pickled beet soup

This is one of the most interesting recipes, although you will have to tinker a lot with its embodiment, since it follows from the pickled main ingredient to cook the beetroot for it. That is why it turns out to be so refined. First, the beets are placed in cold water, where a large spoonful of sugar is added, and cooked for about an hour. Then the boiling water is drained, and the vegetable is immersed in cold water. When it cools down, it is peeled and rubbed on a fine grater. The shavings are poured with diluted vinegar (1: 3), another spoonful of sugar is added. In such a marinade, the beets should stay for a day, and in a warm place. If the whole vegetable is not immediately useful to you, in the future it can be stored in the refrigerator for up to a week.

Now you need to prepare a decoction, which will fill in all the other components. For him, fresh beets are rubbed or cut into thin strips, laid out in water with the addition of a spoonful of vinegar (he will not let it fade) and cooked for half an hour. Then the broth is drained. Since this is a recipe for that, the broth is hidden in the refrigerator and taken out just before serving. The beetroot itself would be nice to ceiling for a better disclosure of taste and aroma. It remains to cut the cucumbers and radishes (those who do not like them can only do with cucumbers), squeeze out a little garlic and arrange the vegetables on plates. Next, pickled beets are added, everything is poured with broth mixed with kefir, and a hard-boiled egg is placed, cut into halves. If you also add croutons, it will be especially tasty. Note that all the main components are taken at their own discretion, there is no clear ratio of products in this dish.

Soup-puree

Let's take a look at how to cook cold beetroot soup as a cream or puree soup. To do this, whole carrots, potatoes and celery and parsley roots are placed in cold water. The onion and leek, on the other hand, are finely chopped, but placed along with the rest of the vegetables. When the water boils, the fire diminishes. And the future soup is cooked for about 20 minutes. During this time, three beets and one carrot are boiled unpeeled in a separate container. They will need to be rubbed coarsely. The boiled potatoes are kneaded in a bowl, and the roots are removed from the pan. Beets, carrots and potatoes are placed in the broth, everything is mixed, salted to taste (sometimes you have to add sugar) and the juice of half a lemon is added. Finally, washed parsley and dill are sent to the bowl (right in a bunch), the lid is closed, and after boiling, the beetroot immediately turns off. The greens are caught and thrown away, and the finished soup is removed to the cold. Before serving, a chopped cucumber is placed in bowls, and the first dish itself is seasoned with sour cream.

Cold beetroot with sausage

Most fridge recipes do without the meaty ingredients, like many other summer soups. However, people who do not want to eat only vegetables should not give up such a dish at all, since you can cook beetroot with meat, ham, and sausage. The culinary process is not too different, but it still has its own nuances. So, two beetroots will need to be washed, peeled and only then cooked. The cooled beets are traditionally rubbed and dipped back into the broth, where salt is added, lemon acid(you can juice) or vinegar. The taste of the broth should be close to kvass. Dill, onions and parsley are chopped into a separate bowl, salted and crumpled a little to give juice. Hard-boiled eggs (4 pieces), 2 cucumbers and 100 grams of boiled sausage (or meat) are cut into cubes, mixed with chopped herbs and hid in the refrigerator for half an hour under a lid. Then the thick is transferred into a broth with beets, stirred - and can be poured into plates. A very simple way to cook beetroot. The recipe can be changed according to your taste: add other herbs, add sugar, etc.

Meat soup with pickled beets

Even the summer version of beetroot can be prepared with meat additions. The broth for the cold version of this soup is still made from vegetables or other non-heavy liquids. However, the traditional ingredients can be supplemented with good sausage. The most successful would be the introduction of the ham. Here is a recipe for how to cook beetroot (soup) so that even a meat-eater husband will like it.

We have already described how to pickle beets. You need to take half a kilogram of it. The set includes two potatoes, 4 eggs, a large cucumber, lemon, herbs (of your choice), salt, horseradish (to taste) and ham - 200 g. If you want the soup to be not too fatty, light, take chicken or turkey ... Eggs and potatoes are boiled, all ingredients, except beets, are cut into cubes, put into a tureen, bowl or saucepan. The beetroot marinade is diluted with water (you can use unsweetened kvass or yogurt) and poured into the mass. Ready beetroot is poured into plates, flavored with sour cream and horseradish and served on the table.

Kefir recipe

There are many ways to properly cook beetroot, and many dressings that can replace the traditional decoction. For a summer cooler, one of the most successful replacements is kefir. The main thing is to choose the most fatty, fresh and free from extraneous additives. For 2 liters of kefir, two medium-sized beets, 4 pieces of eggs, the same amount of cucumbers, a bunch of dill, green onions and parsley are taken. You can add sausages, briskets, or ham (1/4 pound) if you like. Prefer more light dish- do without meat ingredients... Beets are boiled and rubbed; steep eggs are finely chopped; cucumbers are grated. If you have a sausage, cut it into cubes. All this is put into a saucepan (or directly into plates) and poured with cool kefir. Boldly pour a lot of greenery on top and start eating.

Hot option

As winter approaches, cold first courses become less and less interesting. People are beginning to be keenly curious about how to cook hot beetroot. Main feature: at its core meat broth... It doesn't matter what kind of product you cook it from, the main thing is that it is strong. While the broth is being prepared, vegetables are peeled: carrots, beets, potatoes and onions. The carrots are rubbed, the onions are finely crumbled, and all together are fried in vegetable oil. When the mixture becomes an even golden color, grated beets are added, the pan is covered with a lid - and the vegetables are stewed until the beetroot is ready. At this time, the potatoes cut into small cubes are placed in the broth. When it is ready, fry, pepper and salt are added. You can also throw the bay leaf, but then after boiling it will have to be removed. Last steps: turn off the heat, let it brew for at least half an hour - and you can eat. Traditionally, spicy croutons are put in such beetroot soup, but it goes very well with a sandwich with bacon.

"Rich" beetroot

It is not at all necessary to follow the recipes letter by letter. Unexpected additions can bring you very pleasant flavoring surprises. But if you don't risk experimenting and still want to enrich your soup, try the following method of how to cook beetroot. It is fraught with an abyss of pleasant sensations. To do this, you need to take a pound of beets and tomato puree, carrots and onions, 2 pieces of potatoes and eggs, 10 olives. As well as bell pepper, salt, spices and herbs. When we cook beetroot at home according to this recipe, we start by rubbing fresh beetroot. Poured into the pan sunflower oil... And salted beet straws are stewed in it for half an hour (under a lid, over low heat). Then water is added. And the extinguishing continues for another twenty minutes.

Onions and carrots are stewed in a separate frying pan for about five minutes. After that, add tomato, pepper cut into strips. And for another quarter of an hour, the gas station languishes on the fire. Then the fire is extinguished, and chopped greens, ground pepper and olives, crumbled in circles, are added to the mass.

The diced potatoes are sent to the beets. When it's done, the dressing is poured in and the hard-cut eggs are laid. Everything is boiled together for a few more minutes, infused under the lid for at least half an hour - and the family is invited to the table.

Lean beetroot

Those who observe church fasts will like it very much. The only thing is that it takes a lot of time, since cooking beetroot is a soup in lean version- it is necessary with beans, but it will have to be soaked in cold water overnight. For a glass of beans, take a large beet, 2 onions and potatoes each, carrots, 3 cloves of garlic, herbs, vegetable oil, salt and pepper.

Soaked beans are boiled for about 30 minutes. At this time, fresh beetroot is rubbed and fried in vegetable oil... Chopped onion and finely chopped garlic must be fried until translucent, add grated carrots and bring everything together until an even brownish color. Chopped potatoes and frying are placed in the bean broth, spices are added - and the beetroot "reaches" for about 10 minutes. Greens are poured into the bowls on top of the soup - and your post begins to play with new colors!

Although summer has passed the middle, we are still happy to prepare lighter dishes - cold borscht, other cold soups, salads and various vegetable delicacies.

Cold borsch is one of those dishes that never get bored, well, except if it's very cold outside. Such a cold summer soup will refresh you in hot weather, saturate with vitamins and give lightness to the body. Moreover, there are not so few options for cold borscht, they even cook it with fish, and with sausage and just vegetables. But ingredients such as beets, cucumber and herbs are always present in this soup. For those who stick to a diet or want to lose weight, cold borscht will also be wonderful helpers in the struggle for beauty.

Cold beetroot - a classic recipe for cold borscht

This simple recipe I would call a classic beetroot. Honestly, I don’t know how cold beetroot soup differs from cold borscht, I think it’s the same thing. Mustard adds piquancy to this cold borscht. Please note that this recipe is without our favorite potatoes.

Ingredients:

• beets - 4 pcs.
• eggs - 4 pcs.
• cucumbers - 3 pcs.
• green onions - a bunch
• dill - bunch
• sour cream - 150 gr.
• lemon juice - 1 tbsp l.
• mustard - 2 tsp
• sugar - 1 tbsp. l.
• salt to taste
• water - 2 liters

1. Since we will use raw beets in this recipe and will need to be boiled and cooled, it is advisable to do this in advance. Cut the beets into thin strips.

2. Boil water, add salt, sugar and lemon juice. You can substitute vinegar for lemon juice.

Lemon juice or vinegar must be added when boiling beets, otherwise it will lose its rich color.

Put the beets in boiling water and cook until cooked for about 20 minutes. Remove the pan from heat and let the broth cool (1 hour minimum required).

3. Chop cucumbers, green onions and dill. We add all the ingredients to the chilled beetroot broth. We put it to cool again, now in the refrigerator for 1 hour.

4. During this time, cook the eggs, let them cool and cut. By the way, you can simply cut into cubes, or you can divide the egg into 4 parts and put a slice in the soup.

5. Stir sour cream with mustard. Here, add to your liking the right amount mustard. If you like it sharper, add more mustard.

6. Put the cooled broth with vegetables on portioned plates, add eggs and season with sour cream with mustard.

Cold borscht with sausage - a step by step recipe with a photo

I honestly admit that I don't really like cold borscht, like okroshka, with sausage. I prefer light soups, vegetables and kefir. But tastes differ. I know that men like such dishes, so I sometimes cook 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

1. Boil potatoes and eggs in advance. For the fridge, they will need to cool down.

2. Cooking beets, in this recipe rub them on a coarse grater. We put it in a saucepan and fill it with 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 that, the beet broth should cool.

To cool the beetroot broth faster, you can put a pot of broth in a container with cold water

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

4. Finally, chop the green onions and herbs.

5. Put all the chopped food in a bowl, salt and stir.

6. Now all that remains is to put the vegetables on the plates first, and then pour the beet broth right into the plate, putting the beets in each plate.

We serve such a fridge with sour cream.

Cold pickled beetroot borscht from a can

It is very convenient to use pickled beets for cold borscht. As a rule, beets are pickled with vinegar and they add a pleasant sourness to the cold soup.

In this video, a recipe for cold borscht with pickled beets and sausage.

Lithuanian cold borscht - recipe for kefir

I can sing an ode to this cold soup for a long time, as it is my favorite summer soup. With the onset of spring, I try to cook it often until the cold weather. A Lithuanian fridge is prepared on kefir; in Lithuania, a special kefir for a fridge is even sold. Beets can be boiled in advance, or you can cook from pickled beets, I like the latter option more. It saves time, and the sourness from pickled beets adds piquancy to this soup. Boiled potatoes are served separately to the cold borscht.

Ingredients:

• beets - 2 pcs. or 1 can
• eggs - 2 pcs.
• cucumbers - 3 pcs.
• green onions - a bunch
• dill - bunch
• kefir - 1 liter
• potatoes - 6 pcs.
• salt to taste

1. Boil eggs and beets in advance, if you do not use pickled ones. Boil the potatoes in a separate saucepan.

2. Chop green onions into rings, sprinkle with salt and rub lightly with your hands. The onion becomes softer and juicier after this massage.

3. Chop cucumbers, eggs and dill, add all the ingredients to the onion.

4. We spread the pickled beets, I like to pour the juice from the beets into the borscht for sourness. Mix everything, add salt to taste.

5. It remains to pour everything with kefir and stir.

6. Sprinkle with dill on top.

7. Put the hot potatoes on a separate plate, season a little butter and sprinkle with dill.

Lithuanian cold borscht is ready - fast and delicious.

Cold borsch with smoked cod

Quite exotic combination of beets and smoked fish, but I think there will be fans of this recipe. And to understand whether you like it or not, you have to try.

Ingredients:

• beets - 2-3 pcs.
• hot smoked cod - 1 pc.
• cucumbers - 2 pcs.
• green onions - a bunch
• dill or parsley - a bunch
• sour cream - 100 gr.
• vinegar - 1 tbsp. l.
• sugar - 1 tsp
• salt to taste

1. 1. Boil the beets and cut into thin strips or rub on a coarse grater.
   2. Fill the beets with cold boiled water, bring to a boil and pour in the vinegar. Cool the broth.
   3. Chop the onion, grind it with salt. Add the diced cucumbers to the onion.
   4. Add the onion with cucumbers to the cooled broth, add salt and sugar and season the borsch with sour cream.
   5. Cut each egg into 4 parts. We also cut the cod fillet into small pieces.
   6. Pour soup into a plate and add a piece of cod and eggs. We decorate the borsch with herbs.

I hope that you would like to cook such a beautiful, vitamin, light and very tasty summer soup. You can choose any of the recipes, or even better if you try everything.

Step 1: Prepare the potatoes.

Rinse the potatoes, removing all the soil, sand and other dirt. Dip vegetables in a saucepan, cover with water and put on fire. When the water boils, the fire will need to be reduced. Cook the potatoes until they are crumbly, usually about 40 minutes.
Boiled potatoes will need to be cooled, peeled and cut into small cubes.

Step 2: Prepare the eggs.

After the potatoes, put the boil chicken eggs... Only they need to be boiled in lightly salted water for 12-15 minutes... Then cool sharply by dropping the eggs in a bowl of ice water, and peel them off.


Mash hard-boiled chicken eggs with a fork or grate, or cut into small pieces with a knife.

Step 3: Prepare the cucumbers.

Rinse fresh cucumbers, peel, if necessary, and then cut the vegetables into small cubes or strips.

Step 4: Prepare the ham.

Ham or boiled sausage peel and cut into small cubes or thin strips.

Step 5: Prepare the pickled beets.

We have ready-made, pickled beets. I have pickled grated, so you don't need to do anything with it at all, just open the jar. But if your beets are harvested whole or in large pieces, you must definitely cut them into smaller pieces.

Step 6: Prepare the greens.

Dill, parsley, and green onions, rinse, dry and chop into small pieces.

Step 7: Mix cold borscht with pickled beets.

Place all ingredients in a suitable sized salad bowl.


Mix everything thoroughly, you get a salad.
If you do not need to serve cold borscht right now, then store it as a salad in the refrigerator.

Step 8: Season cold borsch with pickled beets.

Arrange the ingredients mixed with each other in portioned plates, pour cold boiled water into each, add salt and sour cream or mayonnaise. Mix everything well and serve cold borsch with pickled beets to the table.

Step 9: Serve cold borsch with pickled beets.

Cold borscht with pickled beets is a summer soup, but who said that you can't eat them both in autumn and in winter, because all the ingredients necessary for its preparation are at hand all year round... Cook this delicious and hearty dish for lunch, did you stock up on pickled beets? Why not use them right now.
Bon Appetit!

On our website you can find a recipe for grated pickled beets, which is just suitable for making cold borscht according to this recipe... For how to pickle grated beets, go to.

You can also fill cold borscht with beet broth, kefir or other fermented milk product.

It is not necessary to add sausage to the cold borsch with pickled beets, you can cook vegetarian option of this soup, removing the meat product, but adding radishes, among other vegetables. And you can cook cold borscht with fish or seafood cocktail.