Beetroot recipes. Nutritious salad with spicy chicken and grapes

Borscht is far from the only first course with beets. There is still no less delicious soup, which can be cold and hot.

Beetroot is a very interesting, bright and easy-to-cook dish. It will help diversify the diet without hitting the family wallet, as it consists of the simplest products. Here are the best step-by-step recipes for hot and cold beetroots.

Beetroot - general principles of cooking

Hot beetroots are cooked in water or broth, vegetable dressings are also made for them, like for borscht, but cabbage is not added. The soup turns out to be completely different in taste, but very bright and beautiful. There are two warrants for cold beetroots. You can cook a dish on beetroot broth or kefir. All cold beetroots are similar to okroshka and similar products are added to them.

What is put in a cold beetroot:

Lots of different greens;

Vinegar or lemon juice.

Radishes are often added, various spices are added to improve the taste. Beetroots are sold with sour cream if they are not cooked on kefir. Hot soups can be reheated and refrigerated for several days. In the old days in Russia, this dish was even frozen. Cold beetroots do not really like storage, as fresh cucumbers and herbs lose their taste, so it is undesirable to cook for future use.

Classic Hot Beetroot: A Step-by-Step Pork Recipe

In fact, in a step-by-step beetroot recipe, you can replace pork with beef, but the broth will cook a little longer. For a diet option, chicken or turkey will fit. For fasting, the soup is prepared simply on water or on mushroom broth, it also turns out delicious.

Ingredients

500 g pork on the bone;

300 g of raw beets;

20 g lemon juice;

30 ml vegetable oil;

400 g potatoes;

100 g of onion;

80-100 g carrots;

70 g of tomato paste;

Three liters of water for the broth;

Greens, spices.

Cooking

1. If pork pulp is used for beetroot, then it can be cut into several pieces. The bone is placed in its entirety. We pre-wash the meat, it is not necessary to dry it. Fill with water, put on the stove.

2. When boiling, you need to catch the foam with a slotted spoon. After boiling, reduce the heat and cook the broth for about an hour and a half. Let's focus on meat. It should become soft. Take it out into a bowl and let it cool down.

3. Cut the potatoes into cubes. We throw in the broth. At this stage, add 0.5 tablespoons of salt to the pan. Cook potatoes until almost done.

4. Peel raw beets, rub coarsely or cut into strips.

5. Pour half the oil into the pan, spread the beets, fry for a couple of minutes. Then add lemon juice. It will not allow to lose color, and pour in a little broth from the pan. Cover the pan, simmer the beets until soft, this will take about fifteen minutes, depending on the size of the pieces.

6. Pour the remaining oil into another pan. But you can take any fat that you like or butter, sautéing on it turns out to be even tastier. We put the pan on the fire.

7. Cut the onion into cubes, throw in the fry.

8. Peel the carrots, three and add to the onion. Cooking together the usual vegetable dressing.

9. Add tomato paste to the onion and carrot. If it is thick, then first dilute with water. Stir, fry for about five more minutes, so that the color is bright and saturated.

10. Put the beets in the pot with the potatoes first, let the beetroot boil, boil for two minutes.

11. Now add browned vegetables with tomato. Stir well, after boiling the soup in a saucepan, reduce the heat to a minimum.

12. We try beetroot, season with salt, pepper, if necessary, throw other spices. We simmer over low heat for about ten minutes so that the tastes of the products merge.

13. Cut the boiled meat, put it in a saucepan. But if desired, it can be added individually to each plate.

14. Cut greens, throw. Add bay leaf and soup is ready!

15. Hot beetroot served with sour cream, garlic, croutons.

Classic cold beetroot: a step by step recipe

A very bright, tasty and refreshing summer soup that can replace the usual okroshka. The step-by-step recipe for cold beetroot does not indicate the type of greens. Since you can put everything: dill, parsley, cilantro, green onions and even lettuce leaves.

Ingredients

0.45 kg of beets;

0.3 kg of cucumbers;

0.5 lemon;

Sugar, salt, pepper;

Two bunches of greens;

50 g sour cream;

Two liters of water;

Mustard optional.

Cooking

1. Contrary to all the rules, beets are cooked in a peeled form. Therefore, we thoroughly wash the root crop, remove the thin skin, put it in a saucepan. Fill with cold water. If there is not much time, then you can cut the beets into several parts.

2. We put to cook on the stove. Squeeze the juice of half or at least a quarter of a lemon. Cook beets until soft.

3. We take out the vegetable from the pan, send it to cool.

4. Strain the broth through a strainer or folded gauze. We measure out one and a half liters and also leave it to cool completely. Then we put it in the refrigerator. It is more convenient to cook beets and soup base in the evening, so as not to wait.

5. Pour eggs with cold water, boil for eight minutes after boiling, cool, peel. You can chop them and add them to the total mass, but it is better to use them when serving, that is, add them to each plate.

6. Rinse the cucumbers, cut off the ends and chop into strips.

7. Chop all the greens that you have.

8. Rub the cooled beets or cut into strips.

9. Mix cucumbers and herbs, add prepared beets.

10. Pour vegetables with broth from the refrigerator, add salt, pepper, stir the beetroot until dissolved. For spiciness, you can add a little mustard.

11. Taste it. Beetroot is best when sour. Add more lemon juice or apple cider vinegar if needed. Sorrel leaves, which also give acid, will be a great addition.

12. Stir for the last time, put in the refrigerator for half an hour. Let the soup infuse.

13. Pour into plates, add eggs cut into halves or quarters, season with sour cream.

Delicious cold beetroot: a step-by-step recipe for kefir

Another classic step by step beetroot recipe. On kefir, the soup turns out to be incredibly tasty, pleasant, somewhat reminiscent of okroshka. For cooking, you can also use fermented baked milk, it turns out delicious with yogurt. In general, any fermented milk drink will do. We also use any greens, even sorrel will do.

Ingredients

A liter of kefir;

Two beets;

Two bunches of greens;

two cucumbers;

Three eggs;

10 radishes (optional)

Lemon juice or vinegar to taste

Salt pepper.

Additionally, for beetroot you will need 0.5 liters of water. You can take mineral water with gas or ordinary drinking water. Some housewives prefer to cook on ayran, then you don’t need to add anything, just use half a liter more.

Cooking

1. We wash the beets with a brush, put them in a saucepan, add water, set to boil. The skin does not need to be removed, it will retain the brightness of the root crop.

2. Pour boiled beets with cold water, let it cool. In general, you can boil the root crop for 30-40 minutes, then put it under a stream of cold water, and it will reach full readiness.

3. We also boil the eggs until cooked hard-boiled and pour cold water over them, they must cool completely.

4. We wash the cucumbers, cut them into small strips or thin slices, throw them into a saucepan.

5. Optionally, you can add a little radish to the beetroot. We wash, cut into thin slices, cutting off the tips and tails. Pour the vegetable to the rest of the ingredients.

6. We clean the boiled beets. We cut in the same way as cucumbers or rub coarsely with straws. You can use a curly grater, the soup will turn out even more beautiful.

7. Sort the greens, rinse, chop with a knife. Add to total weight. Stir the products together.

8. Peel eggs. In this recipe, it is better to add them immediately to the total mass, as in okroshka. Therefore, cut into small cubes, sprinkle.

9. Mix the dry ingredients together.

10. Pour kefir from the pack into a convenient dish, add salt, pepper, stir well. If you add everything at once to a saucepan with dry ingredients, then the eggs will warm up from long stirring.

11. Pour kefir with spices to the rest of the ingredients.

12. Add plain or mineral water. Stir.

13. To taste, season the beetroot with lemon juice or vinegar. If kefir is acidic, then this is not necessary.

14. Pour the soup into bowls, serve the beetroot immediately or leave for an hour in the refrigerator.

If green onions are added to the cold beetroot, then it is better to cut it, pour it into a separate bowl, salt it and mash it with your hands. The product will release juices, give the dish a very pleasant aroma.

Cold beetroot does not have to be bred all at once. It is wiser to store food without liquid, they will perfectly stand in the refrigerator for two days. If necessary, you will only need to dilute the soup.

No lemon juice? When boiling beets or stewing, you can add any vinegar or grains of dry citric acid. They will also help preserve the color of the root crop.

You can add potatoes, sausage or other meat products to cold beetroot for satiety. For example, it turns out delicious with boiled chicken.

No desire to boil beets? You can use a fresh root vegetable for cold soups, but you need to rub it finely or grind it with a blender. Such a dish will be even more useful.

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Today we will cook friends the first dish on the dinner table - Beetroot soup recipe for cooking at home. Preparing this soup is very simple. With a minimum of ingredients and soy simplicity, even an inexperienced hostess will cope with cooking. Soup to the table can be served both hot and cold, it all depends on your preferences and on the time of year. Try to prepare…

INGREDIENTS

Beets - 1 root crop;
Potato - 2 root crops;
Carrot - 1 root crop;
Meat for broth - 300 gr. (It is possible with a bone);
Vegetable oil - 2 large spoons;
Salt - 1 small spoon (to taste);
Black pepper - 1 pinch powder;
Dill, parsley - 20 gr.;
Bay leaf - 1 piece;
Vinegar 9% - 1 small spoon (can be replaced with lemon juice);
Water from under the filter - 2 liters.

COOKING

And so, let's get started! First of all, we take the meat, wash it and cook until tender.
While our broth is being prepared, in the meantime we clean the onion, beets and carrots.
Then we skip the carrots into a large grater, finely chop the onion and fry it all over low heat in a pan in vegetable oil for 5-10 minutes (first, fry the onion for 2-3 minutes until golden, then add the carrot, fry until soft)
Next, we skip the beets into a grater and put them in a pan with onions and carrots. In order for the beets to retain their color, pour them with vinegar, simmer until cooked, closing the lid (stir).
And now my, peel the potatoes and cut them into cubes or strips, in general, at your discretion.
And so, the meat broth we cooked. We take out the meat, cut it into pieces, send it back to the saucepan.
Next, put potatoes in a saucepan with meat and salt.
When the potatoes are almost ready, add the stewed vegetables from the pan to it. Check soup for salt and pepper. Throw the bay leaf into the pan, bring to a boil and remove the heat.
In general, this is all, the beetroot soup is ready, before serving, decorate with herbs and add sour cream.

Bon appetit!

Watch the video below for another beetroot recipe.

Beetroot hot classic recipe

Beetroot is a very tasty soup, which is prepared in two versions: cold and hot. Cold is good in summer, because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend cooking hot beetroot - you will find the classic recipe below.

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. But whoever was the inventor of this amazing dish, he forever gave the world culinary a real masterpiece.

As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot - a classic recipe with a photo.

Classic hot beetroot recipe

First you need to prepare the following ingredients:

Meat broth - 2.5 liters;
Beets - 2 pieces;
Carrots - 1 piece;
Potatoes - 5 pieces;
Onions - 1 piece;
Vegetable oil - 2 tablespoons;
Vinegar 6% - 2 teaspoons;
Sugar - 2 teaspoons;
Parsley - 1 bunch;
Tomato paste - 2 tablespoons;
Bay leaf, ground black pepper, salt.

Cooking process:

We prepare vegetables: we clean the beets and carrots and grate them on a coarse grater, cut the onion into small cubes, we also clean the potatoes and cut them into medium-sized cubes.
We warm the pan well and fry the onions in vegetable oil first until they acquire a golden color.
Next, we send the carrot to the onion, fry for another 2 - 3 minutes, then add the beets there and continue to fry.
After 3 minutes, we season everything with tomato paste, mix thoroughly and leave on fire for another minute.
Next, pour in the vinegar, add sugar, pepper and salt to taste, pour in 250 ml of broth and simmer over low heat for several minutes.
Meanwhile, bring the beef broth to a boil in a separate saucepan. Then we release the diced potatoes there and cook it until tender.
After that, we send our vegetable frying to the pan, add lavrushka and cook for another 5 minutes.
When our hot beetroot is ready, then pour it into portioned plates, sprinkle with parsley and season with sour cream.

Now you know how to cook beetroot hot. The recipe with a photo will help those who are trying to cook this dish for the first time in their lives.

How to cook hot beetroot with tops

You can slightly diversify the above described recipe, while not changing it dramatically. For example, cook beetroot hot classic recipe, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich in nutrients and vitamins.

You need to prepare:

Beef for broth (or ready-made broth);
Beets (root crops and tops);
Potato;
Carrot;
Onion;
green onions;
Vegetable oil;
Ground black pepper, salt, bay leaf;
Sour cream.

First, boil the meat broth from the cooked beef.
Peel and cut into thin strips or grate beets and carrots on a coarse grater.
Onion cut into small cubes.
Peel and cut potatoes too.
Finely chop the green onion and beetroot.
Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
In the meantime, release the potatoes into the boiling broth and cook until they are almost ready.
10 minutes before the potatoes are ready, send the grated beets into the soup, after a while, the tops follow it.
Boil for another 10 minutes and put the roast, green onion, bay leaf into the soup, pepper and salt. Leave to sweat for another 5 minutes.
After that, turn off the gas and let the beetroot brew under the lid for a while.

As you can see, in order to cook hot beetroot with tops, the classic recipe will have to be slightly changed.

Beetroot hot with meat

We also want to present you here a recipe for hot beetroot with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be hearty and high-calorie.

So, you will need:

Beef on the bone;
Beets - 2 pieces;
Carrots - 1 piece;
Onion - 1 piece;
Potatoes - 4 pieces;
Vinegar - 15 ml;
Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and poured with water. Put bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.
Remove meat, cool and cut into small pieces.
Next, prepare the vegetables: cut the onion into thin half rings, peel and grate the carrots and beets, and cut the peeled potatoes not very large.
Put all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.
In the meantime, send the potatoes to the broth to boil.
As soon as the vegetables become soft, pour the vinegar into them, mix, then transfer everything to the pot with the broth to the potatoes.
When the soup is ready, put the meat in it, salt and pepper to taste, cover the pan with a lid and let our dish brew for at least 15 minutes.
After that, the soup can be poured into bowls and, if desired, season with a spoonful of sour cream.

Thus, you can cook beetroot - a classic recipe with meat.

Little tricks

All of these recipes are incredibly delicious. As you can see, cooking beetroot soup, especially with meat, is practically no different from cooking borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is how to cook beetroot so that it stays red. Indeed, very often during the cooking process, this dish loses its rich color. To prevent this from happening, you must use vinegar when cooking. The acid contained in it prevents the soup from losing its bright color. If you are embarrassed that the soup will sour at the same time, add a tablespoon of granulated sugar.
Also, to maintain a bright saturated color, many housewives add tomato paste to this dish. She also does not allow our soup to lose its bright shade.
If you are a vegetarian, but want the soup to be more satisfying, then cook it with the addition of red or white beans and mushrooms. These are natural sources of protein that may well replace meat.
If for some reason you cannot eat fried, then such a soup can be prepared without frying, simply by placing the vegetables directly into the broth.
If you want to try something unusual, then you can introduce low-fat white fish into this dish, as the peoples of Asia like to do.

We told how you can cook hot beetroot soup. The step-by-step recipe shown above is sure to help you get it right.

Finally, we waited for the heat. And with it, it's time to cook cold soups: okroshka, beetroot. In this article I will write three recipes for making a very beautiful cold soup - beetroot soup. It can be made on sour cream, on kefir, on vegetable broth. Any meat you want is added to the soup. They also put sausage without lard. And you can do without the meat ingredient, some vegetables and eggs.

Choose a recipe according to your preferences and chill with pleasure.

beets - 4 pcs. medium
potatoes - 200 gr.
salmon - 200 gr.
eggs - 4 pcs.
fresh cucumbers - 3 pcs.
parsley and dill - 10 branches each
green onions - 10 feathers
sour cream - 400 ml
vinegar - 2 tbsp.
mustard - 20 ml
sugar - 1 tsp
salt - 1 tsp
ground black pepper - 0.5 tsp
parsnip root (can be replaced with celery root) - 100 gr.
water - 1.5 l

Cooking method:

1. If you want to keep your hands clean, wear gloves. Peel the beets and cut them into strips, 5 mm thick. Potatoes and parsnip root also need to be peeled and cut into strips. The cutting of all ingredients for one dish should be the same.

2. Put the chopped beets in a separate bowl, pour one tablespoon of vinegar into it and mix. The vinegar will keep the bright color of the beets.

3. Take two pots for cooking vegetables. Boil potatoes and beets separately to preserve color and flavor. Place potatoes and parsnips in one saucepan and cover with 3 cups of water (750 ml). In another pan, put the beets and also pour 3 tbsp. water.

4. Cover the pots with a lid and cook for 20 minutes, until the vegetables are fully cooked.

5. When the vegetables are ready, put them in one deep bowl or pan along with the decoctions. That is, in one bowl, combine beets and potatoes with their decoctions. For beetroot, the broth must be cooled. To speed up this process, make an ice bath: put a bowl of hot water in another bowl of cold water with ice.

6. Hard boil the eggs. To do this, cover them with water, bring to a boil and cook for 10 minutes. Then drain the hot water and fill them with cold water.

7. Peel the cucumbers (if it is hard or bitter) and cut into strips of 5 mm. Balik is cut in the same way. Chop greens (onions, parsley, dill).

8. In the cooled broth with boiled vegetables, add chopped cucumbers, salmon and herbs.

9. Put salt, sugar and black pepper in the beetroot.

10. Peel the cooled eggs, cut lengthwise. Separate the yolks and put them in a bowl. Squirrels cut into strips and put in a beetroot.

11. Add one tablespoon of vinegar, a spoonful of mustard to the yolks and mash until smooth. Put all the sour cream into this mixture and stir. The taste of beetroot will depend on this dressing, and it will be very tasty. Fill the beetroot with sour cream, mix well. Try soup with salt. If there is enough, cover and refrigerate this first course for 1-2 hours.

12. When the beetroot has cooled down, it can be served. Everyone will love this cold summer soup. This is a very good alternative.

Vegetable beetroot on a decoction.

The easiest option is to make beetroot on beetroot broth. This will be a very light soup (in terms of calories). But he will not give long satiety. But they can refresh themselves as much as you want - you won’t get better.

Ingredients:

beets - 2 pcs.
eggs - 4 pcs.
fresh cucumbers - 3-4 pcs.
radish - 3 pcs.
green onions, dill - 1 bunch each
salt, sugar, lemon juice or acid

Cooking:

1. Peel the beets, wash them, add water and cook until tender (until soft).

2. Hard boil the eggs, cool and cut into cubes. Cucumbers and radishes also cut into cubes. Finely chop the greens. Mix these products in one bowl and refrigerate.

3. When the beets are cooked, grate them on a coarse grater. Add 1 tbsp to beetroot broth. lemon juice or 1 tsp. citric acid, 1 tsp salt, 1 tsp Sahara. Stir until dissolved. Taste and balance acidity and sweetness as needed.

4. Put the grated beets into the broth and cool with an ice bath. Then refrigerate.

5.Before serving, remove the beet broth with beets and a thick base from the refrigerator. Divide the vegetable-egg mixture between bowls and pour over the broth. Serve with sour cream.

Beetroot on kefir with meat.

I offer another option for cooking beetroot. Instead of sour cream, it is dressed with kefir. Ham is used as a meat component, but you can replace it with boiled chicken or beef if you wish. And you can do without meat at all, if you want.

Ingredients:

boiled beets - 500 gr.
kefir - 870 gr.
water - 1 l
eggs - 4 pcs.
fresh cucumbers - 3 pcs.
ham - 300 gr.
greens (dill) - 1 bunch
salt - to taste

How to cook beetroot on kefir:

1. Boil water and cool. Boil the beetroot until tender in the skin. If you want a more intense taste of beetroot, bake it in the oven in foil for 2 hours. Roasted beets will be firmer and more flavorful than boiled ones. Hard boil the eggs.

2. Peel the finished beets and grate on a coarse grater into the pan in which you will make this summer soup.

3.Salt the beets and pour kefir, stir. Kefir will become a beautiful pink color.

4.Pour water into the pan and stir. Taste for salt, adjust if necessary. Place the soup in the refrigerator while you work on the rest of the ingredients.

5. Cut eggs, cucumbers, ham into cubes. Finely chop the greens.

6. Add the chopped ingredients to the beetroot, mix. Now you can serve it to the table. It turns out a pleasant color, refreshes in the heat and even saturates, thanks to kefir and meat.

Cook on hot days a wonderful summer soup - beetroot soup. And it will also help to freshen up - it's very tasty. Share this article with your friends on social networks and read other delicious recipes on

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