If you decide to go on a light diet, I recommend you a healthy recipe with which you can diet with pleasure.
So let’s get straight to cooking. You will need:
2 beets;
250 (grams) radishes with leaves;
250 (grams) fresh cabbage;
one large and hard onion head;
one cup of cream;
a little dill and other greens greens to your personal taste.
White cabbage, beets, onions and ham, cut radish into strips, pour a small amount of boiled hot water or milk and simmer for six to eight minutes, add salt and herbs, the remaining cool boiled water, cream or sour cream.
Serve sprinkled with chopped radish and parsley or dill leaves.
Recipe for cold borscht with radish
To prepare this dish you will need:
3 homemade beets;
one radish;
two hundred and fifty grams of fresh white cabbage;
one onion, one cup of cream;
two tablespoons of chopped dill and other herbs to your own taste.
Cut white cabbage, beetroot, onion meadow into strips, pour a small amount of hot water, you can use hot milk, and simmer for 4 — 6 minutes. Then cool it well, add the previously chopped radish, herbs and, of course, salt, the remaining cool boiled water, cream or sour cream.
Serve sprinkled with dill.
Cold beet soup
For cooking you will need:
Beetroot broth four glasses;
one — two beets;
one carrot;
one — two fresh homemade cucumbers;
seventy-five grams of young fresh onions;
two chicken eggs;
two cups of sour cream;
one tablespoon of sugar;
one tablespoon of 3% vinegar or citric acid;
greens and salt to your liking.
Clean the young beets, boil, drain the broth, cool. Cucumbers, boiled beets and carrots cut into even strips. Cook everything further in the same way as according to the previous cold borscht recipe . Then add vinegar and chilled beetroot broth to borscht.
Optionally, you can add half a boiled egg per serving (whole or chopped). Serve cold sprinkled with herbs.
Cold borscht with stewed beets
To prepare cold borscht according to this recipe, we need:
5 pieces of small beets;
young onions;
3 soft-boiled chicken eggs;
2 fresh homemade medium sized cucumbers
4 tablespoons of low-fat sour cream or kefir;
vinegar or citric acid, sugar, dill, herbs and salt to your liking.
Cut the beets into strips and stew in a not very large amount of water, acidified with vinegar or citric acid. Pour the right amount of boiled chilled water, add herbs and sugar. In the chilled soup, put cucumbers cut into small squares, coarsely chopped boiled eggs, salt to taste.
Stew young beets without citric acid, you can also use its stems and leaves in the recipe. Before serving, season the soup with vinegar and sugar so that it acquires a mild sour taste. Add cream and chopped herbs.