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Cold Borscht

Cold borscht recipe
Rating: 4.4 Votes: 14

Cooking time: 1 h

Recipe yield: 10 servings

Cold Borscht Recipe

Cold borscht is a traditional summer dish of Ukrainian cuisine; cold borscht is very suitable for hot weather. The cold borscht recipe does not contain meat, but includes many vegetables and herbs.

Cold Borscht Recipe Ingredients

Beetroot
500
g
Water
2
l
Potatoes
200
g
Fresh cucumber
2
pcs.
Eggs
2
pcs.
Green onion
75
g
Sour cream
2
tbsp
Sugar
1
tsp
Horseradish root
Mustard
Greenery
Salt
Vinegar

Cold Borscht Cooking Recipe

Cold borscht can be cooked according to this recipe from Ukrainian cuisine. Peel the beets, rinse, cut into small cubes, add water and cook with the addition of 1 tsp. vinegar. Cook the beets for 20-30 minutes.

After the beets are cooked, strain the broth, put the beets back into the broth, add boiled potatoes and cucumbers cut into small cubes.

Also add boiled and finely chopped eggs and green onions to the broth.

Grate the horseradish, mix with salt, sugar, mustard, add to the chilled borscht and serve.

You can put sour cream in the borscht poured into plates and sprinkle with chopped herbs.