Cold borscht with sausage. Borscht with sausage Calorie borscht with sausage

step by step recipe with photo

For cooking, you need to choose a lean sausage that does not contain inclusions of fat, without a pronounced garlic smell. Its smoked varieties will give your food a unique smoky flavor. A simple recipe, an abundance of fresh herbs and a small amount of ingredients make cold borscht a signature dish in any cuisine. It can be refueled with anything - it will not lose its originality and attractiveness for children and adults.

Deliberately large cutting of vegetables will not only shorten the cooking time, but also emphasize the traditional character of the original dish. Salted milk whey is suitable as a base.

Ingredients

• beets 1 pc.
• cucumbers 2 pcs.
• chicken eggs 2 pcs.
• boiled sausage 200 g
• parsley 0.5 bunch

For refueling and serving:

• 2 cups water
• lemon juice to taste
• salt to taste
• ground black pepper to taste
• sour cream

Preparation

1. Cut the cucumbers into small cubes.

2. Free the sausage from the shell and cut into the same small pieces.

3. Finely chop the greens.

4. Boil eggs hard boiled. Cool it down. Peel and cut into cubes. Half an egg can be left to decorate the finished dish.

5. You need to cook the beets in advance. It can be baked in the oven for about an hour, wrapped in foil. Or, boil in water until soft, also for an hour. Cool the beets, peel and chop on a large grater.

6. All ingredients for cold borscht are ready. Now add sausage, cucumbers, eggs, herbs, beets to a suitable container. Pour cold boiled water. Add salt, ground black pepper, lemon juice, mustard to taste. Stir. Refrigerate for a couple of hours.

7. Cold borsch with sausage is ready. Serve with sour cream or mayonnaise.

In the sultry summer, you really want to please yourself and your loved ones with something cold. When okroshka is already tired, we advise you to try to cook cold borsch with sausage.

The recipe is very simple and the result is satisfying and refreshing. This soup can be eaten even by those who are going to drive and cannot consume kvass. Cold borscht is an excellent vitamin dish based on beet broth.

But first things first.

Ingredients for cold borscht with sausage

Servings Per Container: 8-10.

The recipe for cold borscht with sausage

1. Raw beets must be thoroughly washed, peeled and grated on a coarse grater.
2. Fold it into a deep saucepan and add about 2 liters of water.
3. Bring to a boil and add salt (to taste) and vinegar. Cook until the beets are cooked.
4. Cool the resulting broth without removing the beets from it.
5. Boil eggs, peel and chop finely.
6. Boil the potatoes, cut into cubes and add to the eggs.
7. Then finely chopped cucumbers, sausage and herbs (you can use parsley, dill, green onions or any other if desired) are also combined with the bulk.
8. Mix everything thoroughly, but do not salt.
9. Put the resulting mixture in the refrigerator.
10. Put the "salad" on a plate from the refrigerator.
11. Pour it with broth with beets.

Cooking time: 20 minutes (However, together with boiling eggs and potatoes, it can take up to 50 minutes for the whole process).

Caloric content: 70 Kcal per 100 grams of product.

In order not to let down the consistency and taste of the dish, a number of recommendations should be followed.

• If there is little salt, then add it directly to the plate. The finished mixture cannot be salted before storing it in the refrigerator, as excess liquid will appear in it.
• If you don't want to add vinegar, then use lemon juice. Otherwise, you risk losing that exquisite burgundy color of the dish, which is so appreciated by borscht lovers.

Season the cold borsch with sausage with sour cream. You can add table horseradish to add sophistication and spice to the dish. Sometimes the same horseradish is served with cold borscht on toasted rye bread.

In hot weather, do not burden your body with heavy food. Try this recipe and you will realize that borscht may not always be hot. He is also able to refresh!

If you have sausage left at home, but there is no meat, then you can still cook delicious borscht. The first dish according to this recipe is traditionally prepared in lean broth, that is, in water. Such a light borschik can be served cold in the summer heat, and the broth in this case can be boiled, for example, with mushrooms.

Advice: look for interesting recipes with photos and videos of sour refreshing soups on kefir on our website.

Almost all meat products can be used for the base - boiled doctor's sausage, smoked salami and even sausages. Depends on your taste preference and the ingredients available. If you want the borscht to be more aromatic and juicy, the sausage can be pre-fried in oil until golden brown. This recipe is also suitable for multicooker. With delicacies, you can cook not only red, but also green borschik.

Ingredients

Servings: - + 15

• water 3 l
• sausage doctor 150 g
• potatoes 500 g
• cabbage 200 g
• bow 100 g
• carrot 100 g
• beet 200 g
• parsley 1 bundle
• dill 1 bundle
• sunflower oil 2 tbsp. l.
• bay leaf 3 pcs.
• sour cream 150 g
• peppercorns 5 pieces.
• salt 2 tbsp. l.

Per serving

Calories: 187 kcal

Proteins: 13.7 g

Fats: 11.2 g

Carbohydrates: 7.9 g

60 minutesVideo Recipe Print

Put the pot of water on fire and wait for it to boil. At this time, we are preparing vegetables.

Peel the potatoes, wash and chop them into cubes or straws. If you started to cut vegetables, then make them the same shape.

Cabbage needs to be finely chopped or grated on a coarse grater.

Add chopped potatoes to boiling water and cook for 10 minutes. Remove the white foam with a slotted spoon.

Next, pour the cabbage and leave for another 20 minutes under a lid over medium heat.

Fry the chopped sausage in a frying pan until golden brown. It can also be cut into cubes or strips.

Gently transfer the sausage to a separate bowl.

Saute the onions in a frying pan until golden brown.

My beets, peel, cut into arbitrary small pieces and pour into the onion. Thoroughly mix the whole mass and simmer under the lid for another 10 minutes on minimum heat.

Cut the peeled and washed carrots into strips or three on a grater (possible for Korean carrots), add to the pan and simmer all the vegetables under the lid for another 10 minutes.

Put the sausage in the hot broth, cook for 5 minutes.

Then we send the frying to the borscht, mix thoroughly. Add the selected spices, pepper and lavrushka.

Cook for 10 minutes, then turn off the burner and let the borscht brew for half an hour.

Advice: to make the borsch more satisfying, it is recommended to add beans to it. It must first be left to lie in cold water overnight. Such a dish will become several times heavier, so if you plan to cook light borscht, it is better to do with the proposed list of ingredients.

It is recommended to serve it with sour cream and dill or parsley, and add garlic or onion arrows for pungency. Do not be lazy in the process of cooking borscht to make croutons with lard or butter for it. Then an ordinary dinner will turn into almost a festive one.

Borscht with smoked sausage

The broth is cooked not only on smoked ribs and meat, but also on sausage. Such borscht will have an exceptional aroma that cannot be obtained using regular meat. And if you still smoke delicacies yourself, it will be incredibly delicious! Sausage can be added both at the beginning of cooking, making a kind of broth, and at the very end. The rest of the recipe is standard.

Borscht with sausage turns out to be tasty, satisfying and very colorful, especially if you use non-feed, juicy varieties of beets to create it. By the way, sausage can be used both dairy and smoked, uncooked smoked - according to your taste. At the very end of cooking, I like to add a couple of compressed cloves of garlic, peeled and washed, to the borscht, but if the first is eaten by children, then it is best for adults to press the garlic separately into their plates, since children do not like such a spicy taste in a dish.

In the cold season, one just wants to warm up with hot aromatic borscht, but remember that the most delicious borscht is yesterday's borscht! If you wish, you can bake garlic donuts or garlic bread for him if you have free time.

So, let's prepare the necessary ingredients and start cooking!

Peel the potato tubers and rinse them in water. Cut into medium cubes and place in a saucepan, cauldron. Add bay leaves, cover with warm water and place the container on the stove. Boil the potato cubes for 10 minutes.

At this time, peel the onion, carrots and beets, rinse in water. Cut the onion into small cubes and saute it in a skillet in oil for about 3-5 minutes until golden brown.

Grate the carrots and beets on a coarse grater and add to the pan, stirring in with the fried onions. Simmer the frying for about 5-8 minutes, stirring occasionally, and turn off the heat.

Transfer the stewed fry to the saucepan. Cook for about 3-5 minutes.

Cut the cabbage into medium strips, put in a saucepan and immediately pour in 9% vinegar - it will help the dish retain its burgundy color. Add salt, sugar and stir. Boil for 2-3 minutes.

Cut the milk sausage into cubes and add to the container along with the chopped herbs. Boil for another 2-3 minutes and turn off the heat. Press the peeled garlic cloves into a saucepan, stir and cover. Let the borscht with sausage brew for about 5-10 minutes.

Pour the cooked dish into deep bowls, put sour cream or mayonnaise in them and serve.

Enjoy it!

Cold borscht is usually cooked in summer, the principle of its preparation is similar to okroshka - vegetables are finely chopped and mixed. Only in contrast to okroshka, chopped vegetables are filled with beet broth. Beets for decoction are rubbed on a coarse grater. Cold borscht can be prepared both as a vegetarian soup (without adding meat), and as meat soup (in this case, chopped boiled meat or sausage is added to it). Cold borscht is served with sour cream and table horseradish.

In the photo: cold borscht on beet broth with sausage.

Ingredients

for 8-10 servings of borscht:

1. large beets - 1 pc.
2. egg - 4-5 pcs.
3. medium potatoes - 4-6 pcs.
4. cucumbers - 4-5 pcs.
5. green onions, dill
6. boiled sausage - 300 g
7. apple cider vinegar - 1 teaspoon

Step by step photo recipe

		Peel raw beets, rub on a coarse grater and put in a saucepan.
		Pour three liters of water over the beets. When the water boils, add the apple cider vinegar and salt. Cook until the beets are cooked.
		Peel boiled eggs, chop finely and place in a deep container.
		Finely chop the cucumbers and add to the container.
		Finely chop the sausage and add to the container.
		Chop the greens and add to the container.
		Peel boiled potatoes, chop finely and add to the container.
		Mix everything thoroughly. Do not salt the resulting base for cold borscht, otherwise, juice from vegetables will flow. Cover the container with a lid and put in the refrigerator.
		Cool the beetroot broth at room temperature under a lid.
		When serving, pour a portion of the cold borscht base into a plate.
		Pour the borscht base with chilled beet broth.
		Salt, add sour cream and horseradish to the borscht to taste.
		Cold borsch with sausage is ready.