The history of borscht begins around the XV century in our country. Mentions of the preparation of this soup can be found in chronicles and “Domostroy”. However, in such an early period, people did not know about such vegetables as potatoes and tomatoes. That is, borscht was prepared exclusively from beets, onions and herbs. Of course, meat was often added to the soup
. There was both hot borscht and cold borscht. Hot soup was eaten mainly in winter. And the cold version of this dish was eaten in the summer.
Let’s tell you how to cook cold borscht.
Ingredients for cold borscht:
- Green onions – 100 g;
- Dill – 100 g;
- Salt – ½ tbsp;
- Sugar – ⅓ tbsp;
- Boiled beets – 2 pcs;
- Cucumbers – 4 pcs;
- Boiled eggs – 5 pcs;
- Sour cream – 100 g;
- Kefir – liter;
- Mineral water;
- Lemon juice – 4 tbsp.
Preparation of cold borscht:
Finely chop dill and green onions, transfer the greens to the pot. Sprinkle onions and dill with sugar and salt, mix the ingredients.
Boiled beforehand peeled beet chopped on large sharps grater along with cucumber. Add the vegetables to the greens.
Peel the eggs, cut into small cubes, send them to the pot.
Put into the pot with vegetables and eggs sour cream and kefir, mix. Pour into the mixture mineral water, about a liter, depending on the volume of the pot.
Add lemon juice to the soup, mix the ingredients in the soup again.
As a result
,
we have a delicious hearty and healthy summer soup from beets
.
This is a good substitute for classic borscht on a hot day.
