Delicious summer borscht. Step-by-step recipe with photos and videos. Cold borscht with cucumbers

COMPOUND

new potatoes (I got 2 huge potatoes)
half a medium carrot
1 medium onion
1 small beetroot
half a bell pepper
piece of fresh young cabbage
1 small tomato
a piece of hot fresh pepper
1 large clove of young garlic
favorite greens (parsley, dill)
vegetable oil
2 bouillon cubes (optional)
salt (to taste)
sugar (2-2.5 teaspoons)
some ketchup

Wash the vegetables, cut them, grate them.
Now you can get down to business, or rather, frying the borscht.
This is a very responsible matter, because the taste of the entire borscht will depend on the taste of the frying.
Let me make a reservation, we are cooking borscht, not porridge, which means the vegetables must be fresh, crispy, and retain their natural colors. That's why we work on high heat. Don't be distracted so that nothing gets burned.
Heat vegetable oil in a frying pan.
We send our beautiful beetroot, quickly lightly fry, stirring constantly in the pan.
Now add the grated carrots and onions to the frying pan and continue frying.

Now add bell pepper and tomato.
All that remains is to pour in sugar, ketchup, instead of bitter pepper, I poured adjika from fresh vegetables, which will add spiciness.
Now, to get the frying, the sugar has dissolved, add about 2/3 cup of water, stir everything and bring to a boil.
The roast has boiled a little and remove from the heat.

Everything else is like a song: put the pan on the fire, fill it with water to 3/5 of the pan’s volume.
I add 2 mushroom stock cubes. And you are welcome. If you don't like it, don't.
Then just wait for the water to boil and add salt.
As soon as the water boils, add the potatoes to the broth.
We sat down next to the pan and waited for our potatoes to be completely cooked, i.e. will be cooked.
As soon as this happens, we put all the frying into the pan.

Now is a very important moment.
As soon as the broth and frying boil, you immediately need to add cabbage to the pan.
We chop it beautifully, thinly, so there are nuances here too.
My grandmother says that boiled cabbage in borscht is a disgrace to the housewife.
Yes, I myself can’t stand soft boiled cabbage in borscht.
Therefore, as soon as the borscht boils, we immediately remove it from the heat.
Believe me, the cabbage will cook very quickly in boiling water, because it is young and finely shredded. But it will retain all its beneficial properties and will be very tasty.
Phew! There are small and pleasant moments left.
Our saucepan has already been removed from the heat, remember?
Squeeze a large clove of fresh garlic through a press.
The garlic also stays fresh and tasty, with a wonderful fresh smell.
Now we fill in our greens.

And there is no need to wait for anything else.
And they suffered so much, they salivated while everything was being prepared!
Where's the plate? Let's pour it in! Drizzle a little light mayonnaise.
Perhaps we’ll also treat ourselves to some croutons for the borscht :)

Bon Appetit everyone!
To be honest, the borscht turned out excellent!

Borscht with bell pepper

If you like bell peppers, add it to borscht. The dish will only benefit from this.

Ingredients

• water 3 l
• meat on the bone 900 g
• cabbage 300 g
• carrots 2 pcs.
• onion 2 pcs.
• potatoes 3 pcs.
• bell pepper 1-2 pcs.
• canned tomatoes, chopped 400 ml

• boiled or baked beets 300 g
• garlic 4 cloves
• lemon juice
• Bay leaf
• black peppercorns
• sugar
• greenery

180 min 8 servings

1. Pour water over the meat and cook for 1.5-2 hours. To make the broth tastier, you can add a quarter of celery root, onions, carrots, 2-3 bay leaves and peppercorns.

2. Add potatoes, cut into small cubes, salt the broth.

3. Fry the onions with carrots and bell peppers, add tomatoes and 1-2 tbsp. Sahara.

5. 20 minutes after adding the potatoes, add fried vegetables and finely shredded cabbage.

6. After 10-12 minutes, add beets, cook for another 5-7 minutes.

7. Turn off the heat, add herbs and let it brew.

Summer borscht with boiled egg

An unusual recipe for Ukrainian borscht with the addition of pork, mashed potatoes, herbs and boiled eggs.

Ingredients

• pork 400 g
• 1/2 head cabbage
• potatoes 4 pcs.
• carrots 2 pcs.
• tomatoes 4 pcs.

• boiled eggs 2-3 pcs.
• bay leaf 2 pcs.
• small bunch of greens
• salt, ground pepper
• vegetable oil

180 min 6 servings

1. Wash and cut the meat, peel one carrot. Place in a saucepan, add 3 liters of cold water and add bay leaf. Cook over low heat until the meat is cooked, skimming off the foam. Boil 2 peeled potatoes in the broth, then remove and mash into a puree. Discard the boiled carrots and bay leaves.

2. Peel the remaining carrots and grate them. Fry in vegetable oil, add peeled and diced tomatoes. Simmer until the liquid evaporates.

3. Peel the potatoes, cut into small cubes and add to the broth. Cook for 10 minutes, then add shredded cabbage, fried vegetables, mashed potatoes and boiled chopped eggs. Cook until the vegetables are ready.

4. At the end, add chopped herbs, salt and pepper, and heat through.

5. Serve borscht along with sour cream, garnishing with half a boiled egg if desired.

Cold borscht with cucumbers

In the summer you don’t always want to eat hot borscht. Prepare a cold version, with fresh cucumbers and boiled eggs.

Ingredients

• large beets 2 pcs.
• large carrots 2 pcs.
• garlic 2 cloves
• potatoes 3-4 pcs.
• fresh cucumbers 3-4 pcs.
• green onions 3-4 stalks

• eggs 4-6 pcs.
• lemon juice
• salt, ground pepper
• olive or vegetable oil 1-2 tbsp.
• dill greens
• sour cream

90 min 12 servings

1. Boil potatoes in their skins. Cool, peel and cut.

2. Boil the eggs, cool and peel. Cut into cubes.

3. Wash the cucumbers, peel them if desired and cut into cubes. Chop green onions.

4. Peel the beets and cut into thin cubes, cubes or grate on a coarse grater.

5. Peel the carrots and cut into strips or cubes. Finely chop the peeled garlic.

6. Heat olive oil in a large saucepan. Add beets and carrots. Cook for 5 minutes, stirring. Add garlic and cook for another 1 minute.

7. Add seasonings and add water. Boil. Reduce heat and cook for about 20-30 minutes.

8. Add lemon juice to taste. Cool completely. Taste and add a little more seasoning if necessary.

9. Before serving, put potatoes, green onions, cucumbers in each plate, pour beet broth, add egg slices, dill and sour cream.

Green borscht

Ingredients

• fresh sorrel 200 g
• pork ribs (smoked) 200 g
• potatoes 3-4 pcs.
• onion 1 pc.

• chicken egg 2-3 pcs.
• dill, parsley to taste
• salt, pepper to taste

45 min 4-6 servings

1. First, set the broth to boil. To do this, put the meat in cold water, add a bay leaf and a couple of allspice peas. Cook the meat over low heat until fully cooked.
2. After this, strain the broth through a sieve or cheesecloth. And put the strained finished broth on the fire again.
3. Peel the potatoes and cut into cubes. Place them in the strained broth. And cook it for another 15 minutes.
4. At the same time, finely chop the onion and also add it to the broth.
5. Cut the pork ribs into small pieces. Add it to the broth when the potatoes are ready. Bring to a boil and reduce heat.
6. Next, rinse the sorrel well. Cut off the stems and chop the leaves quite finely. Place the sorrel in the broth.
7. Cool hard-boiled eggs, remove shells and finely chop. Add them to borscht.
8. All that remains is to salt and pepper the borscht to taste and add herbs to the broth.

There are hundreds of recipes for making borscht. One such interesting option is green borscht. It is usually prepared with sorrel. It is very healthy and gives dishes, thanks to its sourness, a special taste. 2 pcs.

• tomatoes 3 pcs.
• bay leaf 2 pcs.
• garlic 2 cloves
• greens to taste
• salt, pepper to taste
• vegetable oil 2 tbsp.

60 min 8 servings

1. Prepare meat broth.

2. Peel and cut the potatoes into cubes, add to the broth. Peel the onion and carrots and chop finely.

3. While the potatoes are cooking, chop the cabbage and simmer it until soft in vegetable oil. Add onions and carrots, cook for a few more minutes.

4. Meanwhile, grind the tomatoes and bell peppers in a blender or meat grinder. Add this mixture to the cabbage. Salt, pepper and cook for 10-15 minutes.

5. Add the vegetable mixture to the pan along with the bay leaf and cook for another 5 minutes. At the end, add chopped herbs and crushed garlic.

6. Serve the finished borscht with sour cream.

Watch the video on how to cook borscht with meatballs:

In the hot summer, you want to cook only light and low-fat food, and therefore cold borscht with beets can be your salvation. With its help, you can make the usual menu more varied and interesting.

• Boil one large jacket potato and one chicken egg until tender.
• Peel one large raw beet and cut into four pieces.
• Pour water into a saucepan, bring it to a boil, add salt and boil the beets in it.
• When the beet pieces are soft, remove them from the water, grate them, and then return them to the pan. To ensure that the beetroot preserves its bright color, immediately add lemon juice to it.
• Peel one fresh cucumber and cut into thin strips. Cut the potatoes and egg into cubes.
• Arrange the vegetables on plates, pour beetroot broth over them and garnish with halved boiled quail eggs.

Serve sour cream and chopped herbs along with the borscht.

Cold borscht with ham

This easy soup is sure to please your family. A wonderful combination of fresh vegetables, ham and aromatic herbs will not leave even the most severe critic indifferent. To prepare cold borscht with ham, you will need:

• Peel one beet, one potato and one carrot. Place the vegetables in a saucepan with water and cook until tender. Don't forget to add cloves, bay leaves and peppercorns to the broth.
• Ten minutes before readiness, add green beans (12-15 pods) to the vegetables.
• Peel one large cucumber and cut into cubes.
• Grate the boiled vegetables or cut them into cubes.
• Cut 150 grams of ham and a few boiled eggs into cubes.
• Chop green onions as desired.
• Mix all the ingredients in a separate bowl and add salt to them. Then place the borscht base in the refrigerator to cool.

When it's time for lunch, place the vegetables and ham on plates and pour cold broth over them. You can serve the dish with sour cream, horseradish or mustard.

Prepare cold soups as often as possible during the hot summer. This way you will give yourself and your loved ones the desired feeling of coolness even on the hottest days.

Borscht with sorrel– excellent for lunch, which can be served with sour cream and garlic donuts. This dish is something between green and red borscht, but its taste is simply magnificent. Instead of cabbage, sorrel is added to summer borscht, either fresh or canned. It is this that imparts a special sourness, creating a more expressive taste. You may be surprised by the presence of beets in this borscht, but they are not only responsible for the rich color of the broth, but also add a special sweetish taste and aroma. IN step-by-step preparation of summer borscht with sorrel and beets with photos, the beets are not pre-baked or stewed, but are immediately thrown into the broth - this is the recipe for this green borscht. You can also add any fresh herbs, as well as bell peppers, to summer borscht to make it more aromatic and healthy. This dish perfectly satisfies, satisfies hunger and replenishes the body with vitamins. Try the borscht, you will love its extraordinary taste!

Ingredients for preparing summer borscht with sorrel

Step-by-step preparation of summer borscht with sorrel and beets with photos

The dish is served with sour cream and fresh bread or donuts. You will appreciate the new taste of summer borscht. Bon appetit!

What could be tastier than summer borscht for the dinner table? All the vegetables that grew in our garden can be used to prepare a bright and very tasty first course that no one can resist. If desired, you can use potatoes, green beans, and eggplants. Borscht cooks quickly, and the result is simply amazing.

To prepare delicious summer borscht with beets, take the following products.

Peel the beets and rinse well. Cut into small cubes or thin strips. If desired, you can grate it on a coarse grater.

Add beets to boiling water, stir, bring to a boil. Cook for 15-20 minutes after boiling, until the beets are soft.

Rinse the zucchini and cut into cubes. If the squash is mature, remove the skin and seeds.

Add zucchini to the beets. Stir and cook for 5-10 minutes after boiling.

Add shredded white cabbage and sweet pepper cut into strips. Bring to a boil. Cook for 5-10 minutes from the moment it boils.

In the meantime, prepare the frying. Wash the tomatoes, cut in half, grate on a coarse grater. Remove the skin. Grate the carrots on a coarse grater, cut the onion into small cubes.

Fry vegetables in sunflower oil until soft.

When all the vegetables in the pan are soft, add the roast. Stir and boil. Boil for 5-10 minutes.

Add chopped herbs and chopped garlic. Season with salt and pepper. Bring to a boil. Boil for 1-2 minutes and turn off the heat. Delicious summer borscht with beets is ready.

Bon appetit!