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. By the way, the dish is very easy to prepare.


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  1. Cut the meat (sausage), eggs, radishes, cucumbers, onion leeks, parsley, and dill.
  2. Sour cream, salt, and black pepper dissolve in dairy whey or kvass.
  3. Dish brings to the table chilled.

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.
Cold borsch makes an elegant starter to a formal meal, while to us, Christmas wouldn’t be Christmas without a dish of clear borsch.

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 cold borsch:



Video by CookingShooking

About Cold Borscht Okroshka

  • Cold borscht (sometimes referred to as “cold beetroot soup”) is a traditional Eastern European soup typically composed of broth, vegetable and/or meat, beetroots, and various flavorings such as parsley, garlic, and dill. The history of cold borscht dates back to Slavic times, with traces of similar dishes being found in medieval Russian, Ukrainian, and Polish cuisine. As the region spread, so did the recipe, with variations being found in present-day Belarusian, Lithuanian, and Romanian cooking.
  • One of the most popular recipes for cold borscht is called Okroshka, which is a chilled vegetable soup served with a sour cream and kvass (a traditional fermented rye drink). In Russia, “green” and “white” borschts (made with milk or yogurt instead of broth) are also popular variations. Regardless of the recipe, cold borscht is generally served chilled or at room temperature, and can be an incredibly refreshing and nourishing dish.