Cold borscht with fresh and fresh potatoes

Cold borscht with fresh and fresh potatoes

Borch on the table
© Shutterstock / Fotodom

This is one of the most delicious cold soups. It is made in just half an hour and is made from very simple products. The taste of this soup is “garnished” with contemptible netting, thinking it is a weed. At the same time, nettle is not only delicious and healthy, but also rich in vitamin C.


  • Boiled beets – 150 g;
  • Young net – 100 g;
  • Onions – 100 g;
  • Carrots – 100 g;
  • Potatoes – 250 g;
  • Garlic – 2 cloves;
  • Vegetable soup or water – 700 ml;
  • Apple cider vinegar – 15 ml;
  • Vegetable oil – 20 g;
  • Chicken eggs – 2 pcs .;
  • Sour cream – 50 g;
  • Salt – to taste;
  • Sugar – to taste;
  • Ground black pepper – to taste;
  • Green onions – 30 g.

How to cook cold borscht with mashed potatoes and potatoes:

  1. Pour two tablespoons of vegetable oil into a thick saucepan and sauté the finely chopped onion over medium heat.
  2. Cut carrots into thin slices, add to onion and sauté for another five minutes.
  3. Wash the young potatoes thoroughly and cut them into cubes, then add in the roasted vegetables. Pour in the soup or water and bring to a boil.
  4. For soup, only fresh herbs are needed. Soak them in cold water for 20 minutes before cooking. The net should then be compressed and cut into narrow pieces.
  5. When the potatoes are cooked, add the chopped garlic. Bring the soup back to a boil and cook for another five minutes.
  6. Put the boiled beets in a dry saucepan and add to the soup.
  7. Pour apple cider vinegar into the soup. Salt and pepper to taste and add sugar. Mix the brush well, turn up the heat and remove from the oven. The soup should be put inside and cooled. It can also be stored in the refrigerator.
  8. Before serving, pour in the broth, sprinkle with spices and garnish with boiled egg halves and chopped green onions.

Profile As previously written, classic borscht is made with pork or beef with vegetables and a packet of tomatoes. It is not very difficult to prepare such a soup, it takes about two hours: you need to boil the meat in advance to get a rich fat broth.

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