Cold borscht
Origin of the recipe
Cold borscht (kholodnik) is a traditional Russian dish. It's also found in the cuisines of other nations, including Ukraine, Belarus, Poland, and Lithuania. Cold, sour soups made with beets, beet greens, and sorrel are a great way to not only fortify but also refresh in the summer heat. These soups truly develop their flavor after cooling. Cold borscht is similar to beetroot soup, but beetroot soup is made with kvass.
What do you need for cooking?
Ingredients
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Beet
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Eggs
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Cucumber
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Green onions
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Fresh dill
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Kefir 3.2%
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Sour cream
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Sugar
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Beetroot broth
Kitchen utensils
- Knife
- Board
- Pot
- Grater
Step-by-step recipe
Step 1:
Boil the beets and discard the cooking water. Grate the beets into a saucepan using a fine grater.
Step 2:
Boil 5 eggs, peel them, and chop them finely. Add the eggs to the grated beets.
Step 3:
Finely chop the cucumbers and add to the pan.
Step 4:
Chop the green onions and dill and pour them into the pan.
Step 5:
Add sour cream, salt, sugar, beetroot broth and kefir. Stir.
Cooking tips
To make cold borscht more sour, add pickle brine, vinegar, or lemon juice to the broth.
It is better to leave the beetroot broth in the refrigerator for 1–2 hours.
