Tasty and rich soup, in which a piece of meat floats, giving the dish a special aroma, reminds many of a carefree childhood. Grandmother and mother's borscht - these are the standards that are very difficult to surpass.
But it is not necessary to follow family recipes and cook this type of first course all the time. You can try to exclude potatoes from the ingredients, but add sausage and other non-standard ingredients. However, it is better to cook such borscht “cold”.
Cold beetroot soup without potatoes
Required Products:
- Medium-sized young beets with tops - five pieces.
- Chives are a bunch.
- Eggs - three pieces.
- Parsley - five branches.
- Cucumbers - three pieces.
- Grated horseradish - a teaspoon.
- Dill - four branches.
- Salt is a teaspoon.
- Lettuce leaves - four pieces.
- Mustard - a teaspoon.
- Garlic - four cloves.
- Red pepper - two pinches.
- Fruit vinegar - two dessert spoons.
- Sugar - a tablespoon.
Cooking Borsch
Cold borsch without potatoes is ideal as a first course on a hot summer day.
Separate young beets from the tops, rinse well, cut the peel and cut into cubes. Wash the tops and cut them into thin strips. Put the cubes of beets in a large pot, pour three liters of water, add a spoonful of fruit vinegar, due to which the beets will retain a rich red color, and put on the stove to cook.
After the beets are boiled for about forty minutes, add the previously prepared beet tops to the pan. Let it boil together for another ten minutes and turn off the stove. While the cooked beets will cool, it is necessary to wash fresh cucumbers for borsch without potatoes and, without cutting the peel from them, cut into cubes. Next comes all the greens. First it must be washed, and then finely chop.
Following the recipe for borsch without potatoes, you need to boil hard-boiled chicken eggs. To do this, put them in cold water and cook after boiling exactly eight minutes. Cool in cold water and cut into cubes.
Cooking borsch dressing
After waiting for the broth with beets to cool, put chopped lettuce, dill, green onions, parsley and chicken eggs in it. Stir, cover the pan with a lid and let the borsch without potatoes infuse for about three hours.
Next, make a dressing of spices. Crush the peeled garlic cloves into a small bowl. Add mustard, sugar, red pepper, a spoonful of fruit vinegar, salt and grated horseradish. Stir all the spices well and season them with cooled borsch. Since such red borsch is served very chilled, it must be placed in the refrigerator. By the way, the calorie content of borsch without potatoes is much lower. Therefore, it can be afforded by all those who carefully monitor their figure and count each calorie.
Cold borsch with sausage without potatoes
The following products will be required:
- Small beets - four pieces.
- Milk sausage - four hundred grams.
- Quail eggs - eight pieces.
- Fresh cucumbers - five pieces.
- Citric acid - a quarter of a teaspoon.
- A young onion is a bunch.
- Sour cream - five hundred grams.
- Apple cider vinegar - a dessert spoon.
- Salt is a teaspoon.
- Carrots are one thing.
- Dill is a bunch.
How to cook cold borsch
Cold red borsch without potatoes can be attributed to delicious and healthy first courses. It is especially good in the summer, when you want to eat something light and refreshing. By the way, when preparing this dish, you can move away from the classic version and change or supplement the ingredients as you wish. Since only beets and carrots are boiled, you need to start with their preparation.
Peel, wash and cut young beets and carrots in small cubes. Place chopped vegetables in a pan and fill it with tap water. It is important at this stage not to forget to pour apple cider vinegar. Otherwise, during the cooking process, the beets will lose their bright color. Place the pan on the stove and cook until vegetables are fully cooked. It will take forty to fifty minutes to complete.
Preparation of other ingredients
This time is enough to calmly prepare the remaining products for borscht without potatoes.
Gently lay the quail eggs in a small saucepan and fill it with cold water. You can also add a little salt so that the eggs do not crack when cooking. Five minutes is enough for the eggs to be hard boiled. After cooling, they need to be cleaned and cut into cubes.
Dice sausage, like eggs, cut into cubes. Wash and chop fresh cucumbers in cubes. Chop the young onion and chop the dill. All cooked ingredients should be placed in a pan with boiled beets and carrots, but only after the liquid has cooled to room temperature. Then add citric acid, salt to taste and, adding sour cream to the pan, stir well. Send cold red borsch without potatoes for an hour and a half in the refrigerator. During this time, the soup is cooled and well infused.
Cold red vegetable borscht
List of needed products:
- Green beans - two hundred grams.
- Young medium-sized beets - four pieces.
- Young carrots - a bunch or one large.
- Chives are a bunch.
- Young garlic - one head.
- Fresh parsley - ten branches.
- Salt is a dessert spoon.
- Young cabbage - large forks.
- Vegetable oil - one hundred milliliters.
- Tomatoes - eight hundred grams.
- Fresh dill - half a bunch
- Bay leaf - two small leaves.
Cooking process
Cold red borsch without potatoes is cooked so that in the future it can be served chilled, without heating, for dinner. The quantity of vegetables specified in the recipe is calculated on five liters of water. All vegetables and all greens must first be thoroughly washed. Then cut the peeled beets and carrots into small strips and place in a saucepan well heated with butter. Fry for ten minutes, reducing heat. When frying vegetables must always be turned over all the time so that they do not burn.
Place the tomatoes in boiling water for two minutes and, easily removing the skin, cut them into cubes. When the carrots and beets are fried, add tomato cubes to them and simmer all together for another ten minutes. Remove the stewpan from the heat and leave it for a while. Then fill the pan with water and send to the stove. Water should boil. Meanwhile, chop the young cabbage and cut the green beans into pieces.
Throw bay leaves and salt into boiling water. Next lay shredded cabbage and beans. Let them boil for ten minutes and transfer the cooked borsch dressing to the pan from the stewpan. Stir and leave to cook for about ten minutes. After that, you must always take bay leaves from the pan. In boiling borsch over low heat, squeeze peeled cloves of young garlic, finely chopped fresh parsley and dill, and chopped green onions.
Stir all the ingredients and be sure to try the cold borscht without potatoes to taste. Add salt if necessary. You can pepper a little and give a more spicy taste to the borsch. After adding all the products, cook another seven to ten minutes, no more. First let the cold borscht cool completely on the stove, and then place it overnight in the refrigerator. After hours in the cold, this borscht becomes especially tasty. When serving, you can add sour cream to it. Having lunch with such a cold borsch, you can satisfy your hunger and cool.