The summer version of traditional borscht is associated with a hot summer and the taste of fresh seasonal vegetables picked in the garden or bought at the market.
Refreshing cold borscht successfully competes with the popular okroshka.
Skilled cooks went further and came up with a way to save time when preparing a summer dish.
If you're hungry for dinner, you can simply take the vegetable preparation out of the refrigerator and pour in some chilled broth.
Preparation for borscht: ingredients
The list of products consists of:
- 500 g onion;
- 500 g carrots;
- 500 g tomatoes;
- 1 kg beetroot;
- 500 g bell pepper;
- 2 tbsp. salt;
- 3 tbsp. sugar;
- 1 piece of garlic;
- 50 ml vinegar (9%).
Preparation of the workpiece
1. Cut the onion into cubes and fry in heated vegetable oil until transparent.
2. Grate the carrots and also place them in the frying pan.
3. While the onion and carrot are sautéing, chop the tomatoes. Do this with a blender or a meat grinder, but you can also do it with a knife. The resulting tomato puree is added to the onion and carrot.
4. Grate the beetroot and also mix it with the vegetables in the pan. Chop the pepper and after 5-7 minutes add it to the other ingredients.
5. Salt the vegetable mixture, add sugar and mix thoroughly. Press the garlic and combine with the other products.
6. Next, add vinegar and stew the vegetables for 20-25 minutes. Then place the mixture in jars.
"Quick" cold borscht
After cooling, the preparation is placed in the refrigerator. When the desire to taste cold borscht arises, open the jar, pour the contents with cooled boiled water or broth.
The dish is complemented with ham, sausages, and herbs.
