Cold borscht with buttermilk and tomatoes


For: 2−3 portions

  • 5 raspberry tomatoes (skinned, peeled)
  • 1 red pepper
  • 3 cloves of garlic
  • 400 ml Mrągowska natural buttermilk
  • 2 tablespoons olive oil
  • 2 slices of white wheat roll
  • 50 g Łaciate extra butter
  • 2 teaspoons vanilla sugar
  • 1 bunch fresh parsley
  • Dried oregano, sea salt, ground hot paprika, coarsely ground black pepper
Description and Recipe

Cold Borscht:

Scald, peel off and quarter four tomatoes. Transfer them to a mixing bowl. Wash, deseed and cut the pepper into small pieces. Add half of the chopped pepper to the tomatoes two cloves of garlic (chopped). Season all the vegetables with oregano, salt, pepper and hot paprika. Pour in Mrągowska natural buttermilk and blend thoroughly.



Deseed and finely chop the tomato. Put a bigger part in a bowl and sprinkle with olive oil. Season to taste with black pepper.



Place two slices of wheat roll in a hot, dry pan and fry for a moment on both sides. Put the butter in a bowl and mash it with a fork until smooth. Press the garlic through a garlic press and add to the butter. Stir thoroughly and season with finely chopped parsley. Spread the warm toast with the garlic butter.

Scoop the cold borscht into plates. Enhance the soup with the remaining part of chopped pepper and tomato and decorate with a dash of parsley. Separately serve the garlic butter toast with the salsa sauce, e.g. on a small chopping board.