One of the cold dishes that perfectly refresh and nourish in the summer heat is okroshka — quick cold borsch. This summer borsch is able to perfectly satisfy hunger and at the same time tone up in hot weather.
The presence of plant ingredients ensures the intake of vitamins, microelements, and carbohydrates into the body, and animal protein for meat products and eggs, which makes the composition of the dish balanced.
This dish not only quenches your thirst but also fills you up, offering a satisfying and wholesome option for lunch or dinner.
Directions
0/0 steps made- Cut the meat (sausage), eggs, radishes, cucumbers, onion leeks, parsley, and dill.
- Sour cream, salt, and black pepper dissolve in dairy whey or kvass.
- Dish brings to the table chilled.
Why Cold Borsch is a Lighter and Refreshing Option for Your Meal
Cold Borsch is a little lighter and can be a better choice than traditional meat-based borscht when it’s being served as part of a multicourse meal.
In recent times, cold borschts have been served in a variety of ways, including as an appetizer or a side dish.
Variations of the classic recipe often include ingredients such as potatoes, hard-boiled eggs, vegetables, and cured meats.
While fresh ingredients are generally preferred to canned, many cooks opt for the latter due to its convenience and cost-effectiveness.
How to Cut Vegetables for Okroshka
To prepare vegetables for cold borsch, it’s important to cut them into bite-sized pieces to ensure a balanced texture. Start by peeling and grating or julienning the beets for a uniform texture, or chop them into small cubes if preferred.
Wash and peel cucumbers as needed, then slice them thinly or chop them into small cubes to add a refreshing crunch.
For the potatoes, boil them until tender, peel, and dice them into small cubes for added heartiness in the soup. Hard boil the eggs, peel them, and chop them into small pieces to contribute protein and texture.
Fresh herbs such as dill, parsley, or green onions should be finely chopped to add a burst of flavor, and garlic should be minced to infuse the soup with its aromatic taste.
Once all the vegetables are prepared, mix them with the cooled broth to create a refreshing, light cold borsch, perfect for summer meals.
Video by CookingShooking
Refreshing Borsch: A Traditional Eastern European Dish
Cold borscht, also known as cold beetroot soup, is a traditional Eastern European dish made from broth, vegetables, and beets, seasoned with flavors like parsley, garlic, and dill.
The origins of cold borscht can be traced back to Slavic cuisine, with historical variations found in Ukrainian, and Polish cooking. As the dish spread across Eastern Europe, it evolved, and today variations can be found in Lithuanian, and Romanian kitchens.
One of the most popular versions of cold borscht is Okroshka, a chilled vegetable soup traditionally served with sour cream and kvass, a fermented rye drink. Other variations include “green” and “white” borschts, where milk or yogurt replaces the typical broth, offering a milder, creamier texture.
Cold borscht, regardless of the version, is typically served chilled or at room temperature, making it a refreshing and nourishing dish, especially during warmer months.
This versatile soup can be customized with a variety of vegetables, meats, or herbs, offering flexibility to suit different tastes and dietary preferences. Cold borscht is not only delicious but also packed with nutrients, making it a healthy option for those seeking a light yet satisfying meal.
Recent comments