Cold Sweet Borsch is a traditional summer dish. Light, refreshing and rich in vitamins, it will diversify your summer table.

Useful than soup?
Firstly, it is a perfectly balanced dish. Proteins, carbohydrates and fats, vitamins, minerals, enzymes are in it in an optimal ratio. Of course, if you eat in the system of a separate food, this dish you would hardly suit. However, for the rest of soup, especially real Ukrainian borscht – a sample of all the necessary harmony in the same plate. Why is this important? Because, for example, that when there is a balance of fats (animal or vegetable) provide a mild choleretic effect, which is positive for the liver. And the whole digestive system works like clockwork.

Vegetables and spices gives borsch a lot of vitamins and minerals – vitamins, vitamins C, K, organic acids, folic, pantothenic acid, amino acids, carotenoids, minerals.

Second, the usefulness of borscht, primarily yushki (broth, bouillon), that she would say Chinese centenarians, activates the digestive fire and controls the viscosity of the blood, diluting it (which is important for the heart and blood vessels).

Third, its meat soup useful proteins. This is a striking force of energy to ensure high availability. It nourishes, sates for a long period of time and provides an efficient metabolism.

Fourth, the soup – excellent detoksikator, cleanses the body of toxins.

Fiber – The Magnificent Seven vegetables (beets, cabbage, potatoes, carrots, onions, roots, tomatoes and anything else optional, beans, for example) – in boiled and fry the form acts as an excellent sorbent, gently removes from the body hazards (toxins radionuclides, nitrates, and so on. p.) and saves utility (vitamins, trace elements). With regard to nitrate – they look above.

Ingredients for preparation Cold Sweet Borsch:

  • 400 g beet.
  • 400 g potatoes.
  • 4 tb dried fruits.
  • 3 tb vinegar.
  • 2 ts salt.
  • 3 1/2 ts sugar.
  • Pepper.
  • Sour cream.
  • Hard-boiled eggs.
  • Spring onion.


  • Wash dried fruits carefully, pour over cold water, add sugar and cook on medium heat.
  • Cut beet into strips, pour over hot water, add vinegar and salt and cook until beet is soft.
  • Add cooked fruits with water and cubed potatoes to beet, boil for 20 minutes.
  • Cool down.
  • Serve in deep plates with chopped eggs, green and sour cream.