Latvian cold borsch

Category: First meal
Kitchen: Latvian
Latvian cold borsch

Ingredients

Kvass 1 l
Mayonnaise 50 g
Sour cream 150 g
Sausage / meat ready 150 g
Boiled potatoes 2 pcs. small
Bulb onions 1 PC.
Boiled eggs 2 pcs.
Fresh cucumbers 1-2 pcs.
Boiled / baked beets 1 PC. small
Lemon juice 1 tbsp. l
Salt pepper taste
Dill, parsley, etc. taste

Cooking method

  • Cut sausage, cucumber, potatoes into strips. Grind the egg and herbs. Cut the onions into half rings as thin as possible. Grate the beets on a coarse grater. In 100 ml of kvass, stir mayonnaise and sour cream, add lemon juice, beets, mix. Add the rest of the products. Add salt, pepper, cool.

The dish is designed for

2 l

Time for preparing:

20 minutes

Note

The recipe from the site "Salo is power!", Thanks to lard ...

Borscht for lovers of "heavy" cold soups; I like "light" more ...
Taste ... what can I say about the taste. Good. Can it be just okroshka tasteless, but with onions instead of green ones, and also (unexpectedly) with beets? Good taste!

I only doubted that this cold borscht was Latvian. It is unlikely that Latvians add mayonnaise, lemon juice, or even kvass to their traditional national borscht: The Baltic states, of course, are primarily dairy products: kefir, yogurt, cream, sour milk ... But I decided to try it !! Kvass and mayonnaise gave a nice touch, acidified lemon juice, so it turned out delicious.

Well, since it is stated on the author's website that the borscht is Latvian, then I will believe it and I will cook such borscht.

Duffy
Actually, beet soup (after all, borscht is wrong, in the original biešu zupa or aukstā zupa is a cold soup) has a lot of options - with beef, with sour cream, but mostly on kefir, the main thing is beets, boiled or ready-made - pickled. But probably such a recipe has a right to exist, but personally I have not eaten such a soup.
Angella
Well, it's mixed here in the recipe for everything! It's anything but Latvian cold soup, forgive me! Kvass, mayonnaise, potatoes, lemon juice, onions, peppers - that's all by! This is what the "classic" consists of: fresh cucumber, radish, green onions, dill (there should be a lot of greens), necessarily - pickled beets, kefir, boiled eggs, salt. You can add horseradish for spice. Many people add cooked sausage like "doctor's". And that's it! Only in this composition will you get a real Latvian cold soup. On the infrequent hot days of the Latvian summer, you can eat them every day until you get bored. It saves the body from heat very well. Try this recipe and you will not regret a second!
Tatjanaja
Angella, Duffy, and, often, a couple of hot potatoes sprinkled with dill on a plate nearby.
TATbRHA
Dear Angela, You have not discovered America: and on this site you will rummage - you will find recipes for the "correct" cold soup - Lithuanian, Belarusian, for example. I think everyone knows the correct recipe, well, absolutely everyone knows. And if you reread this my last year's post, you will understand that I did not come up with this recipe myself, so there is no point in teaching me the "correct" soup (Lithuanian ...). I have not only tried the cold soup described by you, but I have been preparing it for several decades.
But what I found on another site, no one knows. The author called his dish that way - well, his right. I believe that such a recipe has a right to exist, especially since the borscht turns out to be quite tasty. If you are a strict adherent of traditions, and that no experiments !!, God forbid !!!, then, of course, do not cook or taste such borscht. I also expressed my doubts, but I cooked it and did not regret a second.
P.S.The adjective "Latvian" means "related to statehood, country": the Latvian anthem, the Latvian border, the Latvian people. About cold soup we must say "Latvian": it has to do with Latvians, not the state ... Just remember.
kavmins
Of course, it's not the name that matters, but such a dish could be safely called just a beetroot)))), so that there are no disputes about the name, the idea of ​​kvass and sour cream is good in itself, but mayonnaise, nevertheless, in my opinion, is somewhat extra .... the composition of the rest of the products is delicious, I will definitely make this option, thanks! I love beetroot
TATbRHA
Agree, kavmins, it's not the name that matters; And here's what is surprising: on the site "Fat is power!" It is so accepted there, or something ... But in our country no one even tried it, they immediately condemned it because of "wrong". But believe me, it's delicious!
Angella
TATbRHA, sorry if my post somehow hurt your feelings. I in no way wanted to offend you and was not going to condemn the recipe. Out of absolutely good intentions, I wrote that this soup cannot be called "Latvian" cold soup, since no one here cooks it like that. And by the way, not absolutely everyone knows the correct recipe for this soup. We are often visited by guests from Russia and Ukraine. So they had never seen such a soup even in their eyes and had no idea that, I quote: "Pouring a vegetable salad with kefir is delicious!" Here is for those who have never heard of cold kefir soup with pickled beets, and my comment was written.
Now about the word "borsch". Any soup containing beets has the right to be called this word. Because the word "borsch" comes from the Old Russian "brsh" (beet). Accordingly, if there are no beets in the soup, this is not borscht. Have a nice day and with the great Victory Day!
TATbRHA
No, Angella, there is nothing, nothing offensive in your words! Nothing, nothing has touched, do not worry. I am only saying that the author had the right to name his creation whatever he wants.
Quote: Angella
Now about the word "borsch". Any soup containing beets has the right to be called this word. Because the word "borsch" comes from the Old Russian "brsh" (beet). Accordingly, if there are no beets in the soup, this is not borscht.
Well, that's what he called borscht ... because there are beets in it, yes. And in Latvia, I see, it's the other way around:
Quote: Duffy
still borscht is wrong, in the original biešu zupa or aukstā zupa - cold soup
And in Lithuania - still šaltibarščiai.
Yes, guests who come to the Baltic States sometimes do not know and have not even heard of cold borscht; but not regulars on culinary sites, are they?
And I also say that the point is not in the name at all, but in the taste of the dish he invented. Angella, we are in this paboutaren’t we discussing classic Latvian cold borscht? ..
I also congratulate you on the great Victory Day! I have both grandfathers ...

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