You think that in the summer menu you mustto enter liquid first dishes, but do not want them to be hot? Then the ideal solution is to make such a wonderful dish as a cold borsch, which is a compromise: on the one hand this is undoubtedly the first dish, but it should be served only in a cold form, which can not but be pleasant in the exhausting summer heat. In principle, the recipe for cold borsch can be called similar to the recipe of the most ordinary okroshka, but their similarity - small slicing and mixing of ingredients - ends when it comes time for refueling. Borsch cold can not be filled with anything other than beet broth.
And this, it should be noted, also has its owntrick: the beets must necessarily not be cut (as many housewives have become accustomed to preparing borsch), but they are rubbed off. If desired, the recipe for cold borsch can be realized in a vegetarian version (with vegetables only) or traditional (with boiled meat or sausage). The prepared dish should be served to a table with two unchanged ingredients, in the absence of which the dish will not be as tasty as it should be, with table horseradish and sour cream.
Here is one of the recipes thatto taste all food lovers delicious, healthy and original. To make such a borsch, you should take beets (1 pc.), Potatoes (4-5 pcs.), Eggs and cucumbers (4-5 pcs.), A little green onions and dill greens, seasonings and apple cider vinegar. First you need to clean and grate the beetroot (large), then fold it into a saucepan and pour water (at least 3 liters). As the boiling in the water, you can pour the vinegar and boil the beets in this mixture until ready. Further the recipe of a cold borsch assumes finely to cut boiled and cleared eggs, to crush cucumbers and greens. The last to go into the pan is boiled, chilled and also crushed potatoes and cooled down, cut into small slices of beet. All the ingredients must be mixed - carefully, so as not to squeeze out the juice before the time, and do not salt until the refueling with a chilled beet broth. At the same time, you can bring in a crushed meal of horseradish, and put it in a bowl - add a spoon of sour cream.
To argue in popularity with the Russian coldborscht can only one of the dishes of the Lithuanian national cuisine, which is called "shaltibarschai." The most interesting and original recipe of the Lithuanian borsch offers: take kefir (900 ml.), Yogurt (450 ml.), Cucumber (1 pc.) And beets (500 g.). Also, sometimes eggs are added (4-5 pieces), "arrows" of green onions, greens of dill and seasoning. Cooked beets must first grate on a large grater, combine with sliced small cubes of cucumber, chopped onions and eggs. All components should be poured with yogurt and yogurt and season with a small amount of sour cream and, if desired, greens.
Another recipe for cold borscht offerscreate a dish closer to the traditional Russian version. Ingredients for it: beets (2 pcs.), Potatoes (4 pcs.), Carrots (2 pcs.). You will also need eggs (2 pcs.), Ham or sausage (100 grams), apple cider vinegar (10 ml.), Spices (including table horseradish) and a little sour cream (for refueling). First of all, it is necessary to boil the beets in boiling water with vinegar, cool and finely chop, then mix with potatoes and carrots, cooked separately and chopped. All ingredients must be cooled and mixed, then filled with cold beet broth. Just before serving, you can put cooked eggs and ham in a dish, cut into small cubes, sprinkle with spices and season with sour cream. "Recipe for borscht for the winter" - so this dish is sometimes called in our country, as it can even be preserved in banks.
