Cold beetroot borsch with sausage - 5 recipes for a classic cold beetroot

The fridge is a wonderful dish that refreshes especially well during the hot season. We offer you a classic version of cooking, in water, on kefir, from pickled beets and with boiled beets and sausages.

Classic cold beetroot borsch with sausage

For cooking, we need beets, potatoes, carrots, onions, cucumbers, dill, eggs, sausage and water. All vegetables except beets are cut into cubes and mixed with each other. Next, beet broth is prepared. For serving vegetables are placed in a plate and filled with beetroot water.

Cooking time: 1 hour.

Cooking time: 45 min.

Servings - 8.

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  First, cook potatoes with carrots. Cut the cooked vegetables into cubes and send them to a convenient container. We also clean, cut onions and send them to vegetables.
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  Next, cut the boiled sausage into cubes. You can use ham. The main thing is to choose a quality product, since the taste of the finished dish will directly depend on it.
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  Cut fresh cucumbers into cubes too. If their skin is too hard, then we cut it off.
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  Cook hard boiled eggs. Let them cool completely and also cut into cubes, like all the other ingredients.
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  Rinse fresh dill thoroughly under cool water and let dry on a paper towel. Chop the greens finely.
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  Now we send all the ingredients into a deep container and mix everything carefully.
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  Next, we prepare the beets. Wash it well, clean it and rub it on a grater.
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  We transfer it to a saucepan with a thick bottom. Pour with lemon juice and put the pan on the burner and cook for about 15 minutes over low heat. You can also do this in a slow cooker on the "simmering" or "stewing" program.
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  Boil water and fill it with beets. Add salt to taste and close the lid tightly. We give the broth to brew.
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  Store chopped vegetables and beetroot broth separately. If desired, it can be slightly warmed up.
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  For serving, put the vegetable mixture on the bottom of the plate and fill it with the beet broth. Add sour cream or mayonnaise and serve. Bon Appetit!

How to cook cold beet borscht with sausage in water?

In this recipe, all vegetables are cut into cubes, and the beets are grated, poured with water and cooked until tender. Then everything is mixed with each other and the soup is ready.

Cooking time: 1 hour.

Cooking time: 40 min.

Servings - 8.

Ingredients:

• Beets - 5 pcs.
• Apple cider vinegar 4% - 5 tablespoons
• Fresh cucumbers - 5 pcs.
• Boiled sausage - 500 gr.
• Eggs - 5 pcs.
• Potatoes - 4 pcs.
• Green onions - 1 bunch.
• Fresh dill - 1 bunch.
• Salt to taste.
• Sour cream to taste.
• Drinking water - 3 liters.

Cooking process:

1. To begin with, boil eggs and potatoes in their skins until fully cooked. Let it cool completely. Wash the beets thoroughly under running water and clean them.
2. We rub the beets on a coarse grater and transfer to a 4 liter saucepan. Fill it with water so that it is completely covered with it. We send it to the fire and bring it to a boil. Then we turn on a small fire and cook for 15-20 minutes until fully cooked. Next, add water and let it cool.
3. Wash fresh cucumbers, peel and cut into small cubes.
4. Cut the boiled sausage in the same way. You can use ham instead.
5. Remove the peel from the boiled potatoes and cut into cubes. The main thing is to do this when it has completely cooled down, otherwise it will stick together.
6. Cook hard-boiled eggs, let cool completely, peel and cut into small cubes. You can use an egg cutter.
7. Wash green onions and chop the white part.
8. We send it to the mortar and add a little salt. We grind everything well.
9. We take a deep container and send all the ingredients there along with the green onions crushed with salt. We also finely chop the dill and send it to the vegetables.
10. Mix everything carefully.
11. Our borsch is almost ready. To serve, first put a mixture of vegetables in a plate and fill it all with liquid with beets. Add sour cream to taste and mix. Can be served at the table. Bon Appetit!

Cold beet borsch with kefir sausage

This soup is great during the hot season. It is to some extent similar to okroshka, but because of the beets it acquires a completely different taste. Together with fresh vegetables and sour cream, it will become refreshing and delicious.

Cooking time: 1 hour.

Cooking time: 30 min.

Servings - 6.

Ingredients:

• Beets - 3-4 pcs.
• Fresh cucumbers - 3 pcs.
• Eggs - 4 pcs.
• Fresh dill - 1 bunch.
• Green onions - 1 bunch.
• Kefir - 1 l.
• Sour cream - 4 tablespoons
• Salt to taste.
• Drinking water - 200 ml.

Cooking process:

1. We begin to prepare borscht with the preparation of beets. Wash it thoroughly under running water and send it to cook until cooked. We check this with a fork. The finished vegetable should be completely soft. Transfer from saucepan to plate and let cool completely.
2. Now cook hard-boiled eggs, let them cool and cut into small cubes. Cut fresh cucumbers in the same way. Wash the dill under cool water and chop finely with a knife.
3. Clean the cooled beets and rub on a coarse grater.
4. Now we send the chopped cucumbers, eggs and dill into a deep saucepan. Add salt to taste and 4 tablespoons of sour cream. Mix everything thoroughly.
5. Then fill the ingredients with kefir and add cold water. Its amount depends on the percentage of fat content of kefir and the desired thickness of the finished borscht.
6. Next, add the grated beets and mix everything again.
7. We send the borscht to the refrigerator for about half an hour. During this time, it should be infused and cooled.
8. Now we pour the finished dish into plates and serve with boiled potatoes. Bon Appetit!

Delicious cold marinated beetroot borsch with sausage

Thanks to such beets, this soup is very rich and tasty. It also contains potatoes, eggs, cucumbers, sausage, herbs and sour cream. All ingredients are chopped and seasoned with beets.

Cooking time: 50 min.

Cooking time: 40 min.

Servings - 3.

Ingredients:

• Pickled beets - 200 gr.
• Potatoes - 5 pcs.
• Eggs - 5 pcs.
• Fresh cucumbers - 2 pcs.
• Boiled sausage - 400 gr.
• Salt to taste.
• Water - 500 ml.
• Sour cream to taste.
• Fresh dill - to taste.
• Fresh parsley - to taste.
• Green onions to taste.

Cooking process:

1. Rinse the potatoes thoroughly under running water and send them to the pan. Fill with water and put on fire. Bring to a boil and continue to cook over medium heat for about 40 minutes. Let the finished potatoes cool completely, then remove the skin and cut into small cubes.
2. While the potatoes are boiling, you can boil the eggs. Add a little salt to the water and cook for 12-15 minutes. Dip the finished eggs into cold water and remove the shell.
3. Then they can be cut into cubes with a knife, grated or kneaded with a fork.
4. Peel the cucumbers, if they have a thick skin, and cut into cubes.
5. We also finely chop the boiled sausage.
6. We take the pickled beets out of the jar and cut into strips or rub on a coarse grater. If it was pickled chopped, then nothing needs to be done.
7. Rinse fresh dill, parsley and green onions well under cool water and chop finely.
8. We send all the chopped ingredients into a deep container.
9. Mix everything thoroughly. It should look like a salad.
10. Now take the plate and put the mixed ingredients on the bottom.Add, if desired, a small amount of cold boiled water and beets along with the marinade. Salt to taste and stir.
11. Also add sour cream or mayonnaise to taste and mix again. Our cold borscht is ready. We can serve. Bon Appetit!

Step-by-step recipe for cold boiled beetroot and sausage borscht

For cooking, we need beets, sausages, eggs, potatoes, cucumbers, water, vinegar, herbs, salt and sour cream for serving. The ready-made fridge turns out to be very tasty and refreshing.

Cooking time: 1 hour.

Cooking time: 35 min.

Servings - 6.

Ingredients:

• Beets - 2 pcs.
• Boiled sausage - 300 gr.
• Eggs - 4 pcs.
• Potatoes - 5 pcs.
• Fresh cucumbers - 2 pcs.
• Drinking water - 2 liters.
• Table vinegar 9% - 1 tbsp
• Green onions - 50 gr.
• Fresh dill - 50 gr.
• Salt to taste.
• Sour cream to taste.

Cooking process:

1. We wash the beets thoroughly under cold water, peel them and three on a coarse grater. We transfer it to a deep saucepan and pour water. We put on fire and let it boil. Add a tablespoon of vinegar to keep it the same red color. Let it boil again, reduce heat and cook until cooked for about 15 minutes. Remove from heat and let cool completely.
2. Cook potatoes in their skins until cooked. When it is completely cool, remove the peel and cut it into small pieces.
3. We also boil hard-boiled eggs, dip them in cold water and chop finely with a knife or egg cutter.
4. Cut the boiled sausage into medium-sized cubes.
5. Wash fresh cucumbers and cut them into small cubes. If their skin is too thick, then we cut it off too.
6. Rinse fresh dill and green onions under cool water, let dry on a paper towel and chop finely.
7. We send all the chopped ingredients to a separate container and mix everything thoroughly. Add salt to taste.
8. To serve, take a bowl of soup, put a mixture of ingredients there, pour everything with beet broth together with beets and mix. Add sour cream or mayonnaise and serve. Bon Appetit!