Refreshing Cold Beetroot Borscht

Full of vitamins and minimal calories! Classic cold borscht, beetroot soup, is a truly summer dish that saturates and refreshes at the same time. Plus it looks beautiful with its rich, vibrant beet color!
cook time: 1h 20 min
Isla Thatcher
Refreshing Cold Beetroot Borscht

Nutrition Facts (per serving)

36
Calories
1g
Fat
6g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Water 800 ml
Eggs 2 pc
Potato 2 pc
Beet (young with tops) 2 pc
Dill (big bun) 100 g
Lemons 0.25 pc
cucumbers 2 pc

Recipe instructions

Step 1

Step 1
How to make cold borscht? Prepare the necessary ingredients for the dish. For borscht you need young fresh beets with lush tops. If you do not grow one yourself, you can usually buy such beets at the market in the second half of summer.

Step 2

Step 2
Separate the beet tops from the root vegetables. Remove withered and limp leaves. Peel the beets, cut each vegetable into 4 parts.

Step 3

Step 3
Place the quarters in a saucepan, add 800 ml of water and boil for about 25-35 minutes depending on the size of the beets. Check the readiness of the beets with a knife or skewer. Cook beets in a steel pan; under no circumstances should you use white enamel pans, as the beets will quickly turn them pink.

Step 4

Step 4
Boil the potatoes in their skins until tender, peel them and grate them or cut them into small cubes.

Step 5

Step 5
Boil the eggs hard-boiled, cool, peel, cut into small cubes or grate on a fine grater.

Step 6

Step 6
Also grate the cucumbers on a fine grater or cut into small cubes. The skin, if it is not rough, damaged or bitter, does not need to be cut off.

Step 7

Step 7
Remove the finished beets from the broth.

Step 8

Step 8
Wash the beet tops thoroughly, shake off the water and dip them in the hot broth left after cooking the beets and let stand for 5-7 minutes. This is not necessary, especially if the tops consist of young and small leaves. My leaves were very large and harsh, so they needed to be softened. Then remove the tops from the broth and shake. You can not put the leaves in the broth, but pour boiling water over them separately.

Step 9

Step 9
Finely chop the beet tops and dill.

Step 10

Step 10
Cool the beet broth.

Step 11

Step 11
Meanwhile, grate the boiled beets using a fine or medium grater.

Step 12

Step 12
Combine prepared vegetables, eggs and herbs in a metal pan.

Step 13

Step 13
Salt everything to taste.

Step 14

Step 14
Pour the cooled beet broth over the vegetables. Mix everything carefully and refrigerate for 25-30 minutes. Taste the dish for salt and add more salt if necessary. Instead of beet broth, you can use kefir or a mixture of kefir with beet broth, then you will get cold borscht with kefir

Step 15

Step 15
Pour the finished borscht into plates, adding a slice of lemon to each. Better yet, squeeze the juice from the lemon directly onto the plate. Alternatively, instead of lemon, you can put halves of a cut boiled egg and season with sour cream. Bon appetit!

Additional rubrics

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