Easy ways to make beetroot fridge - refreshing gourmet soup
There are more than 250 countries and territories on planet Earth, each of which has its own national cuisine. You won't be able to taste all the dishes, but you can even cook some, especially the Belarusian beetroot cold beetroot. Indeed, quite often neighbors develop friendly relations and share interesting recipes for delicious dishes. This dish is considered the most refreshing soup of the Belarusian cuisine.
To date, many recipes are known for how to cook a beetroot cold beetroot. Each of them is distinguished by its individual characteristics, despite the constant set of products. The result is an excellent hearty meal that brings refreshment on a hot day and pleasant sensations on a quiet winter evening.
Simple ingredients are the key to success in the culinary arts
- beet;
- eggs;
- cucumbers;
- feathers of green onions;
- lemon juice;
- salt;
- seasonings.
Most often, they begin to prepare a cold chill from baking beets.
Some people like it more boiled or pickled. In any case, the vegetable is peeled and rubbed on a coarse grater.
It is advisable to bake beets in foil so as not to lose their beneficial properties, color and aroma.
After that, the vegetable is dipped in a saucepan with cold boiled water. To preserve the color saturation of the cold beet soup, add a few drops of lemon juice to it. In addition, it will give the dish some notes of freshness.
Eggs are boiled in a separate container. The amount depends on the portion size and the wishes of the lovers of cold liquid snacks. They must be hard-boiled so they can be cut in half or in slices. Chilled eggs are cut into small pieces. Some people like cubes, others like straws. In principle, the variation does not affect the taste of the dish.
Fresh cucumbers are washed under running water. Dry or wipe with a napkin. Cut into small pieces.
Young vegetables with a thin skin do not need to be peeled. This will help create a pleasant freshness in the dish.
In the main dish, finely chopped green onion feathers are ground with salt. When the aromatic juice appears, put cucumbers, eggs and beet tincture there. The products are thoroughly mixed. The food is ready. As you can see, the recipe for a cold beetroot is very simple, so it is available even to an inexperienced cook. Serve with sour cream and dill.
Flexible approach to cooking
Probably, many culinary experts would agree that cooking is a unique field for creativity. Sometimes a simple recipe is given, but the cook adds a new ingredient with his own opinion. The result is a new dish that is gaining unprecedented popularity. Here is one of these recipes for a beetroot cooler on water.
Ingredients:
- beet;
- eggs;
- cucumbers;
- lemon;
- salt;
- sugar;
- parsley, dill;
- tomatoes;
- sausage.
The secret to cooking is preparation. In the evening, water is boiled in a small saucepan. In the morning it will cool down and be ready for dipping vegetables in it.
Beets are boiled or baked in the oven in advance. This makes it possible to save time and speed up the process of working in the kitchen.
Eggs are boiled the day before the scheduled soup. When cooled, they are better cleaned, and it is much more convenient to cut cold products.
The highlight of the cold beet borscht recipe is the preliminary pickling process of the vegetable. To do this, it is first peeled and rubbed on a coarse grater.
Using a fine grater to grind the ingredient gives excellent results. The dish turns out to be of a beautiful color and uniform consistency. The taste is not inferior to the classic version of the preparation of Belarusian food.
To marinate the beets, squeeze the juice from the lemon into the grated slurry and add sugar. The mixture is kneaded well. Leave for half an hour.
While the product is pickling, the cucumbers are washed out under running water. If they are old, the skin is removed. Young specimens do not need to be peeled, it will not affect the taste of borscht. Then the vegetables are chopped into strips or small cubes.
When all the products are cooked, they are dipped in a saucepan of cold boiled water. Pickled beets, chopped eggs, cucumbers are also transferred there. Mix everything thoroughly with a spoon.
When served at the dinner table, pour cold borscht or boiled beetroot chill into a plate, put 1 spoonful of sour cream and crush with herbs. Fit parsley, dill or green onions. To enhance the taste, you can add small slices of tomatoes or sausages. Who would refuse such a savory dish? Only very shy people.
Practical tips for beginners
Often, the younger generation, wanting to surprise the family, works miracles in the kitchen. Experienced chefs or good friends can tell you how to cook a cold beetroot. There are many different options for making Belarusian okroshka, but only the simplest and most affordable will do.
Original set of products:
- approximately 3 liters of water;
- 3 small beets;
- 5 - 8 small cucumbers;
- green onions;
- dill or parsley;
- 4 eggs;
- lemon for juice;
- salt.
Such a set of products is considered universal, since you can add potatoes and meat to okroshka. The dish comes out much more satisfying.
When the ingredients are ready, the cooking process begins. A step-by-step recipe for a beetroot fridge for beginner cooks comes to the rescue:
- Eggs and vegetables are pre-boiled (baked) until cooked.
- Peel the beets off with a sharp knife.
- Peel the eggs when they are completely cool.
- Wash the cucumbers in clean water and dry. Cut into cubes or small wedges.
- Greens are dipped into a bowl, poured with water and left for 2 minutes. During this time, the remnants of the soil will lag behind the small leaves. Dried and finely chic on a cutting board.
- Beets are grated.
- Immersed in cold water.
- Cucumbers, finely chopped greens, salt are also put there. The mixture is thoroughly mixed with a wooden spatula.
- Give enough time for the soup to brew well, sending it to the refrigerator shelf.
- Served with sour cream, chopped herbs and half an egg. A very nice and tasty dish.
In a similar way, a beetroot fridge is prepared on kefir. At the same time, some nuances are taken into account.
The vegetables are boiled in water for about 2 hours. When it cools down, peel and rub it on a coarse grater. Eggs and cucumbers are cut into cubes or strips. All products are put into a large saucepan, poured with kefir. Stir so that the vegetables are evenly distributed in the liquid. Salt is added, depending on the amount of food. The soup is sent to a cold place for 1 hour. When it is well saturated, it is served cold.
Sprinkle the portion with chopped herbs on top. Even the most demanding gourmet is guaranteed a few minutes of enjoying food.