Cold Borscht with Sausage
Bright, colorful, hearty, and made from simple ingredients! Cold Borscht with Sausage is the perfect soup for a hot summer day. It’s a cross between classic cold beet soup, offering a refreshing and filling experience. Add this delicious soup to your summer menu for variety and flavor!
Updated : 06 August, 2025
Easy
About 30 min.
Ingredients
Base
5
Potato
4
Eggs
300 grams
Boiled sausage
2
Cucumber
50 grams
Green onion
50 grams
Dill
to taste
Salt
Beetroot
2
Beetroot
2 liter
Water
1 tablespoon
Vinegar 5%
Serving
50 grams
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Boil the potatoes and eggs in advance and let them cool. You’ll need raw beetroot. Choose high-quality sausage if possible.
Step 2
Wash and peel the beetroot. Grate it on a coarse grater.
Step 3
Pour cold, clean water over the beetroot and place on low heat. Once it starts boiling, add vinegar - this helps retain its vibrant color. Reduce the heat to minimum and simmer for about 15 minutes. Turn off the heat and let the beet broth cool. Taste it - adjust with more vinegar or sugar as needed. It should taste pleasant.
Step 4
Boil the potatoes in their skins. To do this, wash the potatoes well, place in a pot with cold water, and cook on low heat. After boiling starts, cook for 20-25 minutes (depending on size and type). Check readiness with a sharp knife - it should pierce easily. Cool completely, peel, and dice into small cubes.
Step 5
For hard-boiled eggs: Place the eggs in cold water, then bring to a boil over low heat. Once boiling, cook for 9 minutes. Drain hot water and cool in cold water - the sudden change in temperature makes peeling easier. Dice the peeled eggs like the potatoes.
Step 6
Remove the casing from the sausage and cut it into cubes. Uniform pieces look more aesthetic.
Step 7
Wash the cucumbers, cut off the ends, and dice them. Alternatively, you can grate them coarsely. Be sure to taste - if bitter, don’t use them.
Step 8
Wash and dry the dill. Remove thick stems and finely chop the greens.
Step 9
Wash and dry the green onions. Chop finely.
Step 10
Combine all ingredients in a large bowl.
Step 11
Add salt and mix to create the soup base.
Step 12
Before serving, place some of the base into a bowl and pour in the chilled beet broth (with the beetroot). Add sour cream to taste.
Step 13
Serve the cold borscht. Enjoy!