Cold borscht "Hello from summer"

[Grind a couple of yolks from boiled eggs with a fork with a spoonful of mustard. Taste.]

Cold borscht "Hello from summer"

Category: First meal

Ingredients
boiled beets	160 g
radish	40gr
green onion + red onion	50gr
fresh cucumbers	100gr
boiled eggs	2 pcs
sugar	10gr
vinegar 3%	16 g
drinking water	800gr
sour cream	100
mustard ready	5gr
salt	half as much sugar

Cooking method

• I realized that the summer is about to come, and we have not yet eaten the primordial spring borscht!
• There are always boiled beets in the fridge. It keeps well in the freshness zone. Conveniently, I cooked once a week a lot at once, all week it is at hand. Just don't clean beforehand.
• The green onion was not enough. not scary. Red onions will do too. I never put carrots (this is provided for by the recipe). Replace with radishes. The husband loves with the doctor's sausage. I neglect. He chops himself into a plate. Dill, cucumbers. Boiled eggs.
• It is indispensable.
• 
• Take water. Simple drinking. Faith allows me to take what is passed through the filter. Not boiled.
• Now let's prepare spices, salt, sugar, vinegar (plain table transparent) and hot mustard. Not stale, no nasty sour smells. I brewed it myself the day before.
• 
• It is better to recalculate vinegar at once by 9% or 6%. So as not to get confused. I do it by eye. Taste.
• Grind a couple of yolks from boiled eggs with a fork with a spoonful of mustard. Taste.
• 
• I grind all vegetables in a food processor using a medium or special (straw) nozzle. My hands don't stain from beets. All vegetables are exactly the same chopped-beauty!
• 
• Now pour the water into a large pot. Less than half. I have 2.5 liters of water. Add salt, sugar and vinegar and mustard and egg dressing.
• We send next all our chopped vegetables. Stir. Let's try. We wait.
• We will do about three approaches to the pan. After all, vegetables behave differently, you can't predict. Most likely, the taste will have to be adjusted. Add spices by spoon. This borsch does not like spices. Only fresh dill is very suitable.
• Stir thoroughly each time until the crystals of salt and sugar are completely dissolved. And try it. Always try before adding spices again.
• Let it infuse, all tastes will combine. This is a weekend dish. Unhurried.
• In the table is an example for 1 liter of borscht. Double, triple, quadruple all ingredients. The larger the pan, the tastier the borscht !!! Stored in the refrigerator for three days quietly. I cook in a five liter saucepan. These are 5 measures from the table.
• This borscht should not be sour, sweet or salty! Trying it many times, remember this taste. It should be harmonious, suitable for all eaters. No one will add spices to their plate. This is your best reward.
• And such a serving, put an egg, cut in half, a spoonful of sour cream on a serving. Meat and sausage on request.
• It is better to serve white bread.
• The bookmark is taken from the beloved Collection of recipes from 1982. Gross vegetables.

The dish is designed for

for 1 liter - two portions

Time for preparing:

half an hour

Cooking program:

from raw and pre-cooked vegetables

Note

The bookmark is taken from the beloved Collection of recipes from 1982. Gross vegetables.

ABOUT! It's summer already in St. Petersburg! So, we have the day after tomorrow ... a wind rose like that)))

Yes, we celebrate City Day.
Hurry up, suddenly the summer will end quickly before it can begin.

Galya, thanks for the recipe. I will definitely try! I woke up interest in cooking the first and second according to the exact recipe, and not as usual, by eye))

Yes, in the beginning it is better and more correct to follow the recipe. Here is a proven one. You won't miss. Just follow carefully ...




Do not be surprised, with a simple calculation of all products, the amount will be greater than 1000. That's right, after all, vegetables need to be peeled and cooked. The net of the finished products is not indicated in the recipe, except for unchanged ones: salt, sugar, water ...

For fermented milk lovers.
Try low-fat kefir (1.5-2.5%) instead of water. The result is a "Central Asian" version. Only vinegar should be reduced to taste.
You can mix kefir with water. An interesting taste is provided by the addition of mineral water with gas. We don't make kvass. Therefore, all types of okroshka come with kefir / ayran / tan / sour cream + water.
And also, so that there is no vinegar aftertaste and smell (well, I don't like them), I add lemon juice or diluted citric acid.
And it is more convenient to add salt in the form of a concentrated solution.

By the way, mustard is an excellent preservative and disinfectant. In Soviet times, it was used to wash dishes in kindergartens for the prevention of dysentery, etc. Okroshka on kefir with mustard can stand in the refrigerator for a week.

In St. Petersburg, summer has come today. We urgently need to make borscht, otherwise they promise that it will end by the weekend)))

Galya, I'm with a report. I did everything according to the recipe, except for radishes. She did not put it down. But I put a lot of sour cream))) And my borscht became white)))
Ooooo delicious !!! Thank you !!!

[anuta-k2002]

anuta-k2002, Well done. I like sour cream - eat it, don't be shy! She comes in very handy in this dish. Did you make the mustard-yolk dressing?
By the way, it is also better to grind the onion with the onion beforehand. In a mortar.
Only summer is over again ...