Cooking cold soup

The refreshing taste of summer

Cold soup - the original variety of cold soup. It is very refreshing in the summer heat and therefore is very popular in hot weather. It is prepared in the same way with okroshka. There are many recipes that differ in ingredients, spices and principles of preparation. The main ingredients of the dish are beets, carrots and green onions. Putting meat or not also depends on the recipe. Usually, dishes without it are easy, and often cold borscht is cooked without meat. This dish is spread on the territory of Russia, Ukraine and some other countries of the former USSR.

cold soup

Cold borsch with boiled sausage

We will need:

  • beet;
  • carrot;
  • doctor sausage;
  • spring onions;
  • fresh parsley and dill;
  • small onion head;
  • cucumber;
  • eggs;
  • potatoes;
  • mayonnaise, salt, pepper.

Cooking

how to cook cold soupBoil beets, carrots, eggs and potatoes. Peel the beets and grate. Carrot and eggs cut into small pieces. Chop all the greens thoroughly. Cut the sausage into cubes. Cucumber also must be chopped or grated.Now take a deep bowl and mix all the ingredients, except the potatoes, together. Do not forget to salt and pepper the dish. Next, add mayonnaise and mix everything well to make a salad. Add some water and mix again. Pour in water until you have a medium-thick soup. Add some lemon juice to get rid of the sweet taste of beets. Leave the dish to infuse. Now you need to bake the potatoes. On a baking sheet greased with butter, lay the potatoes, cut into pieces of medium size. Sprinkle with spices, salt and pepper. Cover the top with a glass lid or foil so that the potatoes do not turn out too dry. Send baking tray in the oven for 20 minutes. The temperature is set at about 160 degrees. Put the finished potatoes in the soup. Decorate with chopped parsley and fresh onions. Now we know how to cook cold soup. Serve with black bread, fresh onions and boiled eggs. Bon Appetit.

Cold borscht on kefir with sorrel

We will need:

  • beets - 200 grams;
  • cucumbers - 200 grams;
  • kefir - 2 glasses;
  • sorrel - 100 grams;
  • radish - 5-7 pieces;
  • chicken eggs - 2 pieces;
  • fresh greens;
  • bulb onions;
  • mayonnaise;
  • salt pepper.

Cooking

cold soup

Begin to cook a cold soup of eggs and beets. They need to boil. Cook beets in the uniform. Eggs on the willingness to cool. While these foods are boiling, we clean the onions. Grate the cucumbers. Onions and radishes cut into small pieces. Sorrel immersed for 1 minute in boiling water, then washed with cold water, and grind together with the rest of the greens. Now peeled beets and divided into 2 equal parts. We will cut one half into small cubes and grate the other one to get the maximum juice. Mix grated eggs, beets and cucumbers and season with this mixture with mayonnaise. Mix well, pour all the kefir. Next, add radishes, onions, sorrel and the rest of the greens. Put a couple of pinches of salt and pepper. Stir. Leave it for 20-30 minutes. Cold borscht on kefir ready. Serve best with black bread, fresh herbs and boiled eggs. Bon Appetit.

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