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Cold Russian Borscht

4

140 min

Cold Russian Borscht

Cold Russian Borscht Photo 1

Time

140 min

Serving

6 persons

Calories

107

Rating

4.00★ (18)

Cuisine

Russian
Author: Victoria Buriak
A simple cold borscht recipe. Can you say delicious?

Ingredients

  • medium beets: 4 piece
  • beef broth: 4 cups
  • onion: 1 piece (chopped)
  • red wine vinegar: 2 Tbsp
  • salt: 0.5 tsp
  • black pepper: 0.25 tsp
  • cucumber - peeled, seeded, and: 1 piece (diced)
  • sour cream: 0.5 cup

Metric Conversion

Stages of cooking

Cold Russian Borscht Photo 21
Cold Russian Borscht Photo 32
Cold Russian Borscht Photo 43
  1. Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
    Cold Russian Borscht Photo 2
  2. Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
    Cold Russian Borscht Photo 3
  3. Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
    Cold Russian Borscht Photo 4

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