Kitchen appliances and utensils
- hob
- pan,
- grater,
- knife,
- cutting board,
- beaker,
- plate,
- tablespoon,
- tea spoon.
Ingredients
- Kefir - 1 L
- Beets - 2 pcs.
- Water - 250 ml
- Chives - 50 g
- Dill - 50 g
- Cucumber - 1 pc.
- Eggs - 2 pcs.
- Vinegar - 4 tbsp. l
- Salt - 1 tbsp. l
- Sugar - 1 tbsp. l
Step cooking
- To cook cold borscht, take 2 medium beets and boil them until cooked. Peel the cooled beets and grate on a coarse grater.
- Bring 250 ml of water to a boil and add 1 tbsp. l salt, 1 tbsp. l sugar and 4 tbsp. l vinegar.
- Stir until the salt and sugar dissolve, add the grated beets to the water and let it boil.
- Cover the pan and let it marinate for 3-4 hours.
- Cut 1 small cucumber into small cubes or julienne.
- Boil 2 eggs until tender, peel and cut into small cubes.
- Washed 50 g of green onions and 50 g of dill, chop finely.
- Add the chopped eggs, herbs and cucumbers to the cooled, pickled beets. Pour all 1 liter of kefir and mix well.
- Bring the borscht to taste, adding salt and sugar as needed.
- Cold borsch is ready to eat, enjoy your meal.
Cooking recommendations
- To cook borsch, you can bake beets in the oven, so it will become even more fragrant and retain its rich color.
- So that the beets are well saturated with the marinade, leave it to marinate for 7-8 hours.
- At your request, you can complement the dish with a variety of spices.
- Such cold borsch is served with boiled potatoes and herbs.
- While serving, decorate your dish with a slice of boiled egg and a sprig of fresh herbs.
Video recipe
A step-by-step video recipe will help you follow all the stages of preparing cold borsch.
Such a cold borsch will certainly refresh in hot weather, be sure to cook. Share your recipe impressions in the comments.
Loading...