Cold borsch, or cold, are very popular in the Baltic states, Belarus, Poland and some regions of Russia. In Russia, for a long time, cold borsch was prepared with fish, not only fresh, but also smoked. And in Udmurtia, for example, they like summer soup - mushroom borscht with croutons.
Pick your recipe
Summer cold borsch is prepared differently in different countries and regions of Russia, this makes it possible to feel the originality of each dish. The taste of the refrigerator is changed by those ingredients that make its recipe different from others. For example, Lithuanian cold borsch is cooked almost in the same way as is customary in Russia, but served with hot boiled potatoes with butter.
A refrigerator is considered a national dish in Lithuania. In summer, it is on the menu of all cafes and restaurants.
Recipe Lithuanian cold
Ingredients:
- 400 g of boiled beets;
- 1 medium fresh cucumber;
- a small bunch of green onions (about 3-4 bulbs);
- dill;
- 4 hard boiled eggs;
- 1 liter of kefir (preferably fatty);
- sour cream, lemon juice (or vinegar);
- salt to taste.
Chives and dill should be finely chopped. A little chopped greens can be left to serve, the rest is placed in a pan. Slightly salt and crush greens in a pan with a spoon in order to reveal its aroma and soften the texture.
Rub the beets and cucumber on a coarse grater. Add beets, cucumber and kefir to the pot with herbs, mix everything. Eggs can either be chopped and also added to the pan, or cut into halves and put each on a plate.
If kefir is sour, you need to mix it with sour cream. Beets can be used pickled in jars, but if beet brine is not too acidic.
Put the pan with the refrigerator for 5-6 hours in the refrigerator. Serve with boiled potatoes and sour cream.