Cold borsch with squid

Category: First meal
Cold borsch with squid

Ingredients

Beet 1-2 pcs.
Carrot 1 PC. small
Fresh cucumber 1 PC.
Boiled egg 1 PC.
Green onions, parsley, dill 3 st. l
Salt, sugar, pepper taste
Squid 200 g
Mineral water / water

Cooking method

  • Chop the beets and carrots into thin strips. Simmer the carrots in a little water until soft. Pour 1/4 cup of water into another bowl of beets, add sugar and a few drops of vinegar, simmer over low heat until soft. Cool both.
  • Boil the squid, cool, cut into thin rings.
  • Finely chop the greens, cut the cucumber into small cubes or grate on a coarse grater, chop the egg.
  • Mix everything, dilute with mineral water or water, salt and pepper to taste. Serve with sour cream.

Note

The recipe from the site First Second. ru, thank you very much!

I know and use in the summer about three dozen recipes for different cold soups; this one for me is new and very interesting! Because, in general, I love squid in any form.

Delicious! Especially on the second day, when it was infused in the refrigerator.

SinichkaV
I was looking for a recipe in time - my husband on a business trip tasted cold borscht. There is a question - what if, when stewing beets, add more water and then make from this amount without adding plain water? Will it work? Somehow it bothers me to dilute with water then ...
TATbRHA
SinichkaV, You are absolutely right, you can use more of the water in which vegetables were stewed and cooked. In fact, I always dilute with carbonated mineral water or whey.

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