Cold beetroot soup with sausage

Refreshing beetroot can be cooked in a vegetarian version or with meat or sausage. The recipe of the classical beetroot we already had to consider earlier, now we will pay attention to beetroot and sausage.

Recipe for cold beetroot soup with sausage

Beetroot soup with pickled beets acquires a slightly more piquant, slightly sour taste.

Ingredients:

• sausage - 400 g;
• beets marinated - 400 g;
• eggs - 4 pieces;
• fresh cucumber - 2 pcs .;
• lemon - 1 piece;
• potatoes - 2 pieces;
• greens - to taste;
• beet broth - 2 l;
• sour cream;
• salt, pepper - to taste.

Preparation

Fresh cucumber is peeled and cut into cubes. Similarly cut sausage. Eggs boil hard and randomly grind. Potatoes are boiled in uniforms, we cool, clean and cut in half or on quarters. Finely chop the greens. On a large grater we rub marinated beets.

Mix all the prepared ingredients (except potatoes) together and pour the beet broth. In the beet broth, you can immediately add sour cream, first diluting it in small portions, and you can serve it separately during serving. It only remains to add beetroot soup with sausage lemon juice, add salt with pepper to taste and you can serve the dish to the table, separately garnishing with boiled potatoes. Note that the beetroot should be served only after having been thoroughly chilled, or by adding ice cubes to the dish.

Recipe for cold borsch (beetroot) with sausage

Ingredients:

• young beet - 3-4 pieces;
• potatoes - 3-4 pieces;
• fresh cucumber - 2 pcs .;
• eggs - 3 pieces;
• sausage - 200 g;
• kefir - 1/2 st .;
• sour cream - 2 tbsp. spoons;
• greens - to taste;
• salt, pepper - to taste.

Preparation

We clean beets, my, cut into cubes and put in a pan with cold water. As soon as the water boils - generously salted her and continue to cook the beet until soft. Separately boil potatoes in uniforms, cool it and cut into cubes. Cook hard-boiled eggs and also chop them finely. Cut the sausage cubes.

The ready beet broth should be cooled and supplemented with prepared ingredients, sour cream and kefir, first select a part of the beet broth, mix it with the sour milk ingredients, and then pour into a common pan, otherwise sour cream will be taken up by lumps. Season beetroot salt and pepper, if required, and serve it to the table, before cooling it well and sprinkling with greens.