Cold Borscht
10 servings
20 minutes
Cold borscht is a refreshing version of a traditional Russian dish, perfect for hot days. Its bright ruby color and rich flavor make it not only beautiful but also nutritious. The recipe is based on beets, which give a sweet-earthy note, while the citrus notes of orange and apple cider vinegar add a light tanginess. Walnuts provide texture and richness, while ginger and garlic add spiciness and warmth. Carrots, cabbage, and parsley complete the composition with freshness and crunchiness. Cold borscht requires no cooking, and its preparation is a process that preserves maximum nutrients. It can be served as a light summer lunch or refreshing dinner, complemented with rye bread or sour cream for flavor balance.
1
Chop the beetroot, ginger, garlic, and bay leaves in a blender with 400 milliliters of water. Transfer the mixture to a bowl.
- Beetroot: 3 pieces
- Ginger root: 1 piece
- Garlic: 4 cloves
- Bay leaf: 7 pieces
2
In a blender, mix 2 carrots, celery, vinegar, peeled oranges, honey, olive oil, sea salt with 400 milliliters of water for 30 seconds.
- Carrot: 4 pieces
- Celery stalk: 2 pieces
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Olive oil: 200 ml
- Oranges: 4 pieces
- Sea salt: to taste
3
Stop the blender and add the nuts. Blend on low speed so the nuts become small but do not turn into a uniform mass. Transfer to a bowl.
- Walnuts: 65 g
4
Add grated carrots, cabbage, and parsley and serve.
- Carrot: 4 pieces
- Parsley: 1 bunch
- White cabbage: 0.3 piece
