The traditional version of the cooler is a cold soup cooked with beet broth with the addition of beets, boiled eggs, fresh cucumber and herbs. It's not difficult to cook it, but read how to do it in this article.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The refrigerator is very often mistakenly referred to as Russian cuisine. However, this is not at all true. In Russia, they have always cooked exclusively beetroot, and directly the cold beet comes from Belarus, Lithuania and Poland. If we compare it with okroshka, then the main difference will undoubtedly be the absence of beets in the recipe. Also, kvass is never used for a refrigerator, but only vegetable broths, fermented milk products or milk.
The main criteria for distinguishing a cold store are the absence of meat, poultry or fish; only vegetables should be present in its composition. However, today, to keep the dishes satiated, the hostesses put boiled sausage or smoked meat. It is filled with kefir, yogurt or sour cream and unsalted mineral water. For spiciness, table horseradish is added to the dish.
And some more interesting facts to note for housewives: Not everyone knows that when serving a dish, it is recommended to put several ice cubes in each portion. And the usual potatoes as a side dish are replaced with toasts, donuts with garlic or warm croutons.
- Caloric content per 100 g - 65 kcal.
- Servings - 10
- Cooking time - 20 minutes for cutting food, plus time for boiling beetroot broth, potatoes and eggs
Ingredients:
- Potatoes - 3 pcs.
- Cucumbers - 3 pcs.
- Beets - 1 pc.
- Eggs - 5 pcs.
- Milk sausage - 300 g
- Chicken meat - 1 thigh
- Sour cream - 500 ml
- Green onions - bunch
- Dill - bunch
- Salt - 2 tsp or to taste
- Lemon juice - 1 tablespoon
- Drinking boiled water - 3 l
Beet fridge preparation
1. First of all, boil the beetroot broth, as it still needs to cool well. To do this, peel the beets, cut them into small cubes, put them in a saucepan, fill them with drinking water, pour lemon juice and put them on the stove to cook for about 1.5 hours.
Lemon juice is necessary so that the beets do not turn white during cooking and retain their rich, bright burgundy color. So, never forget to pour it. Also, lemon juice is needed not purchased from bags, but squeezed out of fresh lemon. You can replace it with vinegar or citric acid.
2. Boil the potatoes in their uniforms, then cool, peel and cut into cubes.
3. Boil the eggs hard-boiled and immerse them in cold water to cool. Then peel and cut into cubes.
4. Cut the milk sausage to the same size as the previous ingredients.
5. Boil the chicken thigh in salted water. Then cool well and chop finely. Do not discard the broth that has remained, but use it to prepare a dish, for example, soup or stew.
6. Wash green onions, dry and chop finely.
7. Place all food in a large saucepan. Also, lower the diced cucumbers and finely chopped dill. In my case, these products were used frozen. If you have the same, then you can safely apply them.
8. Add sour cream to the saucepan.
9. Pour the products with beetroot broth, which should be at least 1–1, 5 liters.
10. Add boiled chilled water to the fridge and mix well. Adjust the taste of the soup with salt and serve it.
See also a video recipe on how to make a cold beetroot:
