How to cook cold soup with marinated beets

A good host always in stock a lot of pieces – from frozen vegetable mixes, soups, mushrooms to pickles. They will not be difficult to prepare, for example, is a spicy dish of Russian cuisine like borsch of pickled beetroot.

Cold borscht can be cooked in one of these basics, like dairy products like kefir or yogurt, beet broth or juice, kvass, sourdough, water or broth. This soup Slavs called beetroot or kholodnik.

To prepare the soup of pickled beetroot, it is necessary to prepare in advance. If the reserve was not such a blank, it can be done the day before cooking. Makes a wonderful cold soup with spicy taste.

How to cook pickled beets

Root vegetables must be washed, problanshirovat in the boiling water for 20-40 minutes, or just bake in the oven. Rinse the beets with cold water, remove the skin.

Cut the root into slices or pieces. Put all in Bank or banks, it is desirable to sterilize, even if the workpiece is not planned to keep for a long time. Lay the beets, sprinkling Apple slices or chopped horseradish.

Pour all the hot marinade. For its preparation mix 30 grams of salt, 100 grams of sugar, 1 liter of water, 1 gram of vinegar, cinnamon, allspice, cloves.

Cover with parchment filled jars with marinated beets. Tie well and let stand in a cool place for about a day.

You can prepare the pickled beets and the other options. Beet wash, boil and peel. Cut into slices, beets laid out on the banks, it should pour grated horseradish. All together, fill the cold marinade, which is prepared from water, half a Cup of six percent vinegar, salt, Bay leaf, cloves and peppercorns – 1 kg beets.

As of pickled beetroot to cook soup

The ingredients for the soup: 500 g pickled beetroot, 5 boiled eggs, 2 fresh cucumber, 1,5 l of kefir, salt, dill, green onions.

Pickled beets should be rubbed on a coarse grater or chop with a knife. Also on the grater to grate the cucumbers. All add to the pot.

Greens wash and dry. It should also chop and add to the pot. There also pour the yogurt, mix everything. Add the chopped eggs and season with salt. Again stir everything for half an hour to put in the refrigerator so that all ingredients are properly soaked.

Feeding soup to the table, you can fill it with sour cream. If you don't really want to waste time on preparation of the beet, you can buy it in the store, but homemade will be much tastier. Soup from pickled beetroot is cooked much faster than normal and taste it is excellent.