Cold borscht with beets is a great solution for a hot summer day, it is not only refreshing, but also perfectly filling.
Ingredients for cold borscht with beets:
eggs – 2 pcs.
medium-sized beets – 3 pcs.
drinking water – 2.5 l
apple vinegar – 1 tbsp. l.
I take medium-sized potatoes for borscht – 5 pcs.
cucumbers of medium size – 2 pcs.
green onion – 60 g
dill – 60 g
salt, ground black pepper, sour cream – to taste
Preparation of summer borscht:
Step 1.
Prepare the ingredients for cold borscht with beets. Boil eggs for 10-12 minutes.
Step 2.
Wash the beets for summer borscht with a brush. Peel one tuber, cut it into quarters and put it in a saucepan. Pour 2 liters of cold drinking water, add vinegar and bring to a boil. Cook over low heat for about 30-40 minutes.
Step 3.
Put the finished beets on a plate and let them cool down a little. Then cut into strips. Strain the broth. Add chopped beets to it and let it cool. Refrigerate until use.
Step 4.
Wrap the remaining beets in foil and bake at 180°C for 40 minutes. Rinse with cold water and let cool. Cut into strips and transfer to beet broth.
Step 5.
Wash, peel and cut the potatoes for borscht into slices. Put in a pan. Pour in the remaining cold drinking water, bring to a boil and add plenty of salt. Cook, covered with a lid, for 15 minutes.
Step 6.
Remove the pan from the heat. Allow the potatoes to cool to room temperature along with the broth. Close with a lid and store in the refrigerator until use.
Step 7.
Peel the eggs and cut them into cubes. Wash, peel and also cut the cucumbers into cubes. Wash, dry and finely chop the onion with dill.
Step 8.
Combine potato broth with potatoes with beets and beets. Add prepared cucumbers, eggs, green onions and dill to the borscht. Add a little salt and pepper. Place in the refrigerator for 1 hour.
Step 9.
Pour cold borscht with beetroot on plates, add a little sour cream and serve.