Beetroot cold classic recipe. Nutritious salad with spicy chicken and grapes

Beetroot is a soup that is usually served cold. It is cooked on a vegetable broth with the addition of brine, kvass and kefir. This dish is a great alternative to borscht. On a hot summer day, this soup will come in handy. Sometimes it is also consumed hot. This article will discuss how the recipe for the classic preparation of this dish is useful to every housewife.

Beetroot is cold. Ingredients

• chicken egg - 2 pieces;
• green onions - 1 bunch;
• potatoes - 2 pieces;
• fresh cucumbers - 2 pieces;
• table vinegar (9%) or lemon juice - to taste;
• beets - 3 pieces;
• granulated sugar, salt - to taste.

Beetroot is cold. Cooking method

It takes quite a bit of time to cook a delicious beetroot. A classic recipe with a photo will make the cooking process simple and understandable.

1. First of all, you need to take fresh young beets along with the tops. After that, it is necessary to cut off the leaves with petioles and cut off the peel.
2. Then, lemon juice (vinegar), sugar should be added to a saucepan with two liters of water and put the container on fire. In it, you need to cook beets until fully cooked. The resulting broth must be cooled and filtered.
3. Then the cooled beets should be grated. It can also be cut into strips. Next, the vegetable must be placed in a saucepan with broth so that it brews and acquires a rich wine color.
4. After that, it is necessary to grind it well. Then it should be poured over with boiling water.
5. Now you need to rinse and cut into strips fresh cucumbers.
6. Next, you need to take on the potatoes. It should be thoroughly washed and boiled together with the peel (in uniform). After that, the vegetable must be cooled, peeled and cut into neat cubes.
7. Then you need to chop and grind green onions with salt.
8. Then you need to boil hard-boiled eggs. Then they should be cooled in ice water, peeled and cut into four parts.
9. Now, in a separate pan, you need to put cucumbers, beet tops, green onions, potatoes and pour the cooled food. Mix all the ingredients well and, if necessary, salt.

So our beetroot is ready. The classic recipe suggests that this soup should be served cold, with sour cream and herbs.

Beetroot is hot. Ingredients

Consider another cooking option. Below will be described how to cook hot beetroot. The classic recipe allows for some deviation from the usual cooking method.

Ingredients:

• beets - 500 grams (1-2 pieces);
• onions - 1 piece;
• tomato paste - 1-2 tablespoons;
• garlic - 1 head;
• potatoes - 3-4 tubers;
• lemon juice - 1-2 tablespoons;
• dill, parsley - to taste;
• vegetable oil - to taste;
• bay leaf - to taste;
• sugar - 1 tablespoon;
• salt, pepper - to taste.

Cooking hot beetroot

1. First of all, you need to wash and peel the potatoes. After that, it must be cut into cubes.
2. Then you should wash, peel and chop the beets on a coarse grater. It can also be cut into small strips.
3. Then the onion needs to be peeled, rinsed and cut into medium-sized pieces.
4. Now you need to finely chop the greens. After that, peel, wash, chop the garlic.
5. Then you need to fry the beets in vegetable oil.
6. After that, sugar, lemon juice and tomato paste must be added to the pan with it. Products should be thoroughly mixed.
7. Then the beets should be completely filled with water and simmered over moderate heat for 25-30 minutes. If the vegetable is caught young, then it will take a little less time to cook.
8. Now you need to boil the potatoes until half cooked.
9. Then add the onion to it and All the ingredients must be salted and boiled for five to eight minutes.
10. At the very end of cooking, you need to add spices to the dish: pepper and bay leaf.

A delicious classic is ready). Hot soup has a very pleasant taste. It is usually served with greens and sour cream.

Beetroot with meat. Ingredients

With meat, the soup always turns out to be more rich and satisfying. With the addition of this ingredient, you can cook a wonderful beetroot. The classic recipe (with meat) involves the use of the following products:

• beets - 2-3 pieces;
• fresh cucumber - 2 pieces;
• meat (poultry or beef) - 300 grams;
• chicken egg - 2 pieces;
• green onion - 1 bunch;
• bread kvass - 2/3 liters;
• pepper, herbs, salt - to taste;
• sugar - 1 teaspoon;
• carrots - 2 pieces;
• citric acid - 1 teaspoon.

Delicious beetroot with meat: the cooking process

1. First you need to cook pre-washed and cut into large pieces of meat.
2. Then you need to thoroughly wash the beets and carrots. After that, the vegetables need to be boiled together with the peel.
3. Now the cucumbers should be cut into strips, after peeling them from the skin. Green onions must be finely chopped and rubbed together with salt.
4. After the meat is cooked, you need to pull it out of the broth, cool and cut into smaller pieces.
5. Then you need to peel the carrots and beets. They should be cut into small strips.
6. Next, you need to strain and thoroughly cool the vegetable broth.
7. After that, beets, cucumbers, carrots, meat and green onions should be put in a deep container, mix everything thoroughly and pour vegetable broth and bread kvass.

Now you know (classic recipe). Hot soup has a surprisingly delicate and original taste, cold soup can refresh you on the hottest afternoon. Choose the most suitable option for you and act. Bon appetit!

Ingredients

• Pork-350g (or beef).
• Potatoes-3-4pcs.
• Beets-2pcs. (medium size, boiled in peel).
• Carrot-1pc.
• Onion-1pc.
• Vegetable oil-2 tbsp.

Besides:Vinegar 6% -2 tbsp. Sugar-1 tsp. Salt. Tomato paste-2 tbsp. Bay leaf-1-2pcs. Peppercorns - 2-3 peas. Freshly ground black pepper. Green parsley and onion.

The amount of ingredients is calculated for a 2.5 liter pan.

STAGE 1

Wash the meat and dry it with a paper towel, then cut into portions.
Pour the meat with cold water and put to boil.

STAGE 2

While the meat is cooking, prepare the vegetables:
Peel potatoes and carrots and wash. Cut potatoes into cubes or strips.
Cut the carrots into cubes or grate on a medium grater.

STAGE 3

Clean the onions and beets. Onion cut into cubes. Cut the beets into strips or grate on a coarse grater.

STAGE 4

As it boils, use a slotted spoon to remove the resulting foam from the surface of the broth. Cook the meat until done. Then add potatoes and cook for 15-20 minutes. until fully cooked.

STAGE 5

Let's prepare the dressing for the beetroot:
Fry the onion in vegetable oil until soft. Then add carrots, mix and fry for 2-3 minutes.

STAGE 6

After that, add tomato paste. If the tomato paste is thick, then add 4-5 tablespoons of broth. Mix and simmer over medium heat for 2-3 minutes.
Now you can add beets, vinegar, sugar and 1 tsp. salt. Mix and simmer over medium heat for 2-3 minutes.

STAGE 7

We add the finished dressing only when the potatoes are completely cooked. Next, add bay leaf, peppercorns and chopped parsley. Salt and pepper to taste. Bring beetroot to a boil and cook for 1-2 minutes. Then close the pan with a lid and let the beetroot brew for 5-7 minutes. Then remove the bay leaf.

STAGE 8

Beetroot hot is ready. Serve with sour cream and chopped onion and parsley.
BON APPETIT!

Beetroot in popularity among liquid first courses can be compared with borscht. Almost all of his recipes are identical, the difference is only in the added products. Try making cold beetroot. The classic recipe is offered in its various variations.

Classic cold beetroot

A cold recipe for a classic beetroot is a very satisfying and healthy dish. After it, satiety is felt for a long time.

For cooking you will need the following ingredients:

• beets - 0.5 kg;
• greens, lettuce leaves - 100 g;
• chicken eggs - 3 pcs.;
• cucumber - 200 g;
• green onion - 30 g;
• lim. juice - 2 teaspoons;
• salt - ½ teaspoon;
• sugar - ½ teaspoon;
• sour cream - 120 g.

To begin with, beets are thoroughly washed, peeled and boiled over high heat with lemon juice and water. After the water begins to boil, the fire is reduced to medium and cooking continues for another 40 minutes.

Hard-boiled eggs are divided into yolks and whites. The latter are cut into small cubes. The same is done with cucumbers. Greens are finely cut, and lettuce is cut into small strips.

Check the readiness of the beets with a fork. If it is soft enough, then the vegetable is taken out of the pan and transferred to cold water. The broth is filtered through cheesecloth into a bowl prepared in advance. It should turn out at least one and a half liters. If the amount does not match, you can add water to the desired volume. Now the broth should cool down.

The beets are cut into cubes and placed in another pan along with eggs, cucumbers, herbs and sour cream. Salt and sugar are added. All this is poured with cooled broth. Cold beetroot is ready.

With added sausage

For those who like a heartier lunch, you can cook beetroot with sausage.

What you need:

• beets - 2 pcs.;
• potatoes - 5 pcs.;
• any boiled sausage - 250 g;
• chicken eggs - 4 pcs.;
• cucumber - 5 pcs.;
• apple cider vinegar - 1 teaspoon;
• salt.

The beets are washed, peeled and rubbed on a coarse grater, after which they are laid out in a large saucepan and poured with 1.5 - 2 liters of water. The mixture is brought to a boil, salt and vinegar are added.

Cool the broth in a saucepan. The beetroot does not come out. Hard-boiled eggs are cut into small cubes. Then potatoes are also cut and mixed with eggs. Later, chopped cucumbers, sausage, chopped greens are added to them. Everything is thoroughly and gently mixed and put in the refrigerator for a while. Before serving, the mixture is divided into portions and poured with beetroot broth.

Recipe for kefir

Love original and refreshing soups? Then beetroot on kefir is what you need!

What you need:

• beets - 0.5 kg;
• fatty kefir - 3 tbsp.;
• cucumber - 2 pcs.;
• chicken eggs - 2 pcs.;
• greenery;
• sour cream;
• salt.

Beets washed and boiled in advance are completely poured in a saucepan with water, boiled over low heat for about an hour. Boiling time varies depending on the size of the beetroot and its variety. After that, it is cooled for half an hour in cold water, cleaned, cut or rubbed on a coarse grater, put in a saucepan and salted.

Kefir and water are added to beets. The mixture is well mixed and salt is put again. At the same time, you need to put hard-boiled eggs, cut them together with cucumbers and herbs. The “salad” base is folded separately and mixed together with beet-kefir broth before serving.

With baked beets

Cold beetroot with the addition of baked beetroot is perfect for those who do not eat it raw.

What you need:

• beets - 4 pcs.;
• chicken broth - 0.5 l;
• onion - 1 pc.;
• garlic;
• greenery;
• rast. oil - 1 teaspoon.

Beets are thoroughly washed, but not peeled. Her tail and top are cut off, after which the vegetable is baked in an oven for 40 minutes at a temperature of 200 degrees. In a saucepan, several chopped garlic cloves and onions are fried in vegetable oil. At the same time, you need to start heating the chicken broth. He must boil.

Baked beets are peeled and cut into 7-8 parts and transferred to a pan where onions and garlic were fried. Boiling broth is poured there. The future beetroot is brought to a boil again, after which a small fire is turned on for 15-20 minutes. Add greens to soup.

After this time, the beetroot is removed from the stove and ground with an immersion blender to a puree state. Cool it to the right temperature, and after that the soup is ready to serve.

Cold beetroot with beef

Do you like good and satisfying food? Then try the cold beetroot recipe with beef.

What you need:

• beets - 3 pcs.;
• beef - 200 g;
• chicken eggs - 3 pcs.;
• cucumber - 1 pc.;
• potatoes - 2 pcs.;
• lemon juice - 2 teaspoons;
• greenery;
• sour cream;
• salt.

Boiled beef is cut into several small pieces. Potatoes and beets are boiled with their skins on, after which they must be allowed to cool and peeled.

Beets are cut into small pieces or rubbed on a coarse grater, poured into a saucepan with cold water and brought to a boil. Then lemon juice is added there. Boiled eggs, potatoes and cucumber are cut into small cubes. The onion is also chopped and mixed with salt. Chopped vegetables and eggs are poured into the soup. From above it is finely sprinkled with herbs. When serving, you can add sour cream.

salt;

lemon juice - 2 teaspoons;

spices.

A couple of beets are rubbed on a coarse grater and poured with kvass for an hour and a half. The rest is peeled and boiled in cold water until softened. After that, the beets are taken out of the pan, and lemon juice is added to the broth. When the liquid has cooled, it needs to be salted.

Boiled beets are cut into cubes or strips. Potatoes, meat, cucumber are cut into small cubes. The eggs are boiled, the yolks are separated from the whites and rubbed together with sour cream, a small amount of black pepper and salt.

Kvass, in which the beets were located, is filtered through cheesecloth. Before serving, two parts of the beetroot are combined and sprinkled with herbs on top. Additionally, you can add sour cream.

Beetroot soup is another cold summer soup besides okroshka that saves us from the summer heat. Although they cook it not only in summer, but also in winter. And of course, the winter soup turns out to be rich and very appetizing, and is served hot.

There are probably as many options and methods for preparing this dish as there are hostesses preparing it. But you can still highlight the basic rules by which it is prepared.

The basis of the soup is beets, and depending on the recipe, other components are also included, most often it is cucumber, potatoes, herbs, less often radishes. In hot versions, it is also onions with carrots, which are pre-sautéed.

Often the decoction is seasoned with vinegar or lemon juice, and there are cold cooking options where kefir is used as a liquid base.

This is mainly a lean soup, although there are recipes where meat, poultry and sausages are used both hot and cold.

Today I tried to collect in one article different ways of cooking a soup loved by many. Having got acquainted with them, and having understood the basics, you can easily cook not only any of them, but also make your own recipe.

This recipe calls for acidified beetroot broth as the liquid base. This is how this cold soup was prepared in the old days, and it is cooked now.

The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly upon serving.

The calculation of products is given for two liters of water.

We will need:

• beets - 3 pcs (medium size)
• cucumber - 4 pcs
• boiled potatoes - 4 - 5 pieces
• soft-boiled egg - 4 pcs
• green onion - 70 gr
• radish - 60 gr
• dill - 40 gr
• sugar - 0.5 tbsp. spoons
• salt - 0.5 tbsp or to taste
• vinegar 9% - 2 - 3 tbsp. spoons (or to taste)
• sour cream for serving
• boiled egg for serving

If you like spicy dishes, then also cook 2 - 3 cloves of garlic and a little mustard.

Cooking:

To begin with, we will prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for our cold soup.

1. Pour 2 liters of water into a saucepan and bring it to a boil. Pour in salt and sugar. When removed from heat, pour in the vinegar. All these components should be added to taste. I wrote how much I add based on a given amount of water, but everyone's taste is different, so be guided by it more.

After mixing, try, and if something is missing in your opinion, you can add. The taste of water should be moderately sour, salty and sweet at the same time. The finished dish will acquire almost the same taste.

2. While the water is boiling, peel and cut all the beets into small cubes.

When the water was removed from the fire and the vinegar was poured in, it's time to send it to the pan.

3. Put the pot back on the fire and bring the water to a boil. Cook over low heat for one to two minutes, no more.

4. Drain part of the hot broth into a separate bowl, but do not pour it out, we will still need it. Vegetable cubes should remain covered by about 1 cm of water.

Put the saucepan with the contents back on the fire and cook over low heat until tender. Choose this state yourself, someone likes soft vegetables more in a dish, someone, on the contrary, likes them a little crispy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Allow mixture to cool, then refrigerate. The base should be cold.

6. While the base is cooling, cut cucumbers, eggs and potatoes into cubes or strips, chop green onions and dill. If you want to use other greens instead of dill, then this will also be appropriate. Parsley, basil and even cilantro are also suitable (who doesn't mind its smell).

You can add some minced garlic if you like. I add 2 cloves, but it will be almost imperceptible, it will give only a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.

Also put the mixture in the refrigerator.

7. When the broth and mixture have cooled, you can form a dish. Pour the cold base into a plate, then put the chopped mixture of vegetables, herbs and eggs. Add half a boiled egg and season well with sour cream.

If desired, you can also add a little mustard to each bowl. Try it, many people love it!

Serve at the table and eat with pleasure.

You can store all the components in the refrigerator, as needed, they can be combined in the right proportions. Very comfortably!

At the same time, neither potatoes, nor eggs, nor cucumbers turn red, and the dish looks the same on the second day as on the first. In addition, all the components here do not exchange tastes in advance, and each of them plays its own role in the overall ensemble. All of them can be felt.

And the appearance captivates, everything is fresh and neat.

Refrigerator with boiled beets and radishes

I love adding radishes. She gives her a light pleasant bitterness. We will also prepare the proposed recipe for the refrigerator with her.

This recipe, although not significantly, is still different from the first. And the taste of the finished dish is completely different.

We will need:

• boiled beets - 150 gr
• cucumbers - 150 gr
• radish - 100 gr
• boiled potatoes - 150 gr
• boiled egg - 3 pcs
• green onions - 3 feathers
• dill, parsley - 3 branches each
• lemon juice - 1.5 tbsp. spoons
• salt - 0.5 - 1 teaspoon
• sugar - 0.5 tsp
• boiled water - 500 ml

Cooking:

1. Pour water into a suitable bowl. It should be boiled and cooled at room temperature. Pour salt, sugar and lemon juice into it. Stir all the ingredients until they are dissolved and be sure to try.

The water should turn out slightly sour, moderately salty and quite a bit sweet. In any case, you should like the taste.

If you want to add something that you think is missing, then you can do it.

2. Grate pre-boiled, chilled and peeled beets on a medium grater. Put it in prepared water. While we cut all the other ingredients, it will slightly marinate.

3. Cut potatoes into cubes, then cucumber. Try the skin of the cucumber, if it is thick and rough, then it is better to peel it before cutting.

It is better to take young potatoes, it gives a special delicate taste to the finished dish.

4. Cut the radishes and eggs into the same cubes. If there is an egg cutter, then you can grind the latter in it - it will turn out more accurately.

In general, try to make all the cuts even, the same pieces. The finished dish will look more dignified. As a method of grinding, you can also choose to cut into strips.

5. Greens also cut not very large.

6. Then mix all the ingredients into one common mixture.

7. Put the liquid "ruby" base and vegetable mixture in the refrigerator until they are completely cool. When serving, put the right amount of one on a plate and pour the liquid component.

Be sure to serve with sour cream. And now it has become popular to serve such a dish with yogurt, it is less high-calorie than fat sour cream. And by the way, the cold is no less tasty.

And my husband likes to eat such a dish with the addition of boiled meat, or sausage. So if there is a desire, then meat components can also be introduced in this case.

Cold beetroot with garlic on kefir

Incredibly fresh and tasty is such a summer soup prepared using kefir. When it's hot outside, this dish will be a real salvation.

And you can cook it, both in advance and in haste. In the second case, you only need to have the main component already boiled and boiled water cooled in the refrigerator.

We will need:

• beets - 2 pcs (350 gr)
• cucumbers - 3 pcs (350 gr)
• green onions - 40 - 50 gr
• dill, parsley - 30 - 40 gr
• garlic - 2 cloves
• kefir - 1 liter
• boiled water - 250 ml
• salt, ground black pepper to taste
• boiled egg for serving (half per serving)
• sour cream for serving

Cooking:

1. Boil the beets until tender. In order not to cook it for too long, you can use this method. Cook for 35-40 minutes, then drain hot water and pour cold water over. Leave for a while, then drain the water again, and peel the vegetables.

So you can cook medium-sized specimens, I think that they weigh about 150 grams.

And also vegetables can be baked in the oven, or microwave. If at the same time wrap them in foil, then they will not lose juice. In time, the baking process can take approximately 50 - 60 minutes.

2. Grate vegetables on a medium or fine grater, or you can cut them into small cubes. The grinding method does not play a special role and does not affect the taste.

3. Put everything that you have prepared in a saucepan, where we will “collect” our soup. Pour a glass of cold water into it until it is enough. And also pour in all the kefir.

Its fat content can be whatever you want. It is clear that the fatter it is, the more high-calorie the finished dish will be. I like it fatter, and therefore I will also fill it with sour cream.

But you can take a completely low-fat dairy product. This is especially useful for those who are on a diet.

4. Add salt and pepper to taste. Pour a little at first, and at the end of cooking, after tasting the finished dish, you can always add these components.

And also add crushed garlic through a press. It can also be cut into small pieces.

5. Take a little different greens and chop them smaller. Pour into bowl with other ingredients.

6. Cucumber cut into cubes or small strips and send there. Now it remains only to mix the mass and try whether they put enough salt and pepper.

If all is well, then send the pan to the refrigerator to cool. After 3 hours, the soup will cool and become incredibly tasty. You can serve it just like that, or boil hard-boiled eggs in advance, cut them into two halves and put them on a plate.

I like to add a little sour cream to all this splendor. Well, it doesn’t matter what kefir is there ..., sour cream, even for, even for today’s our soup, is never superfluous.

And if you noticed in this recipe, we did not add any vinegar or lemon juice. Therefore, you can simply cut the lemon into circles, or halves, and lay them out when serving, either on a saucer or directly in a bowl of cold soup.

In this case, the egg can no longer be added. The soup is already beautiful and looks 100%.

Chilled summer soup with beets and boiled veal

I want to offer you this recipe for one serving. And the composition of the ingredients will be given also for this amount. This is done for convenience.

A feature of this cooking method is that we will not mix anything. All components are laid out separately and they are poured with a decoction directly upon serving.

We will need:

• boiled beets - 40 gr
• beetroot broth - 1 cup
• boiled veal - 30 gr
• fresh cucumber - 30 gr
• radish - 20 gr
• boiled egg - 1 pc.
• dill - 1 sprig
• green onion - 1 feather
• salt, pepper to taste
• sour cream - 1 teaspoon
• mustard - 0.5 tsp

Cooking:

1. First, we need to boil the red vegetable until tender and make a decoction from it. To do this, it is necessary to clean the fresh product, cut it into cubes or thin strips and boil with the addition of salt and herbs until tender. And also add salt, sugar and vinegar to taste.

Strain the broth through cheesecloth, and put to cool, first at room temperature, then in the refrigerator.

Cool the beetroot itself in the refrigerator as well.

2. We also need to boil any meat in advance. When finished, it should be soft enough so that the fibers easily separate from each other. It is desirable that the meat was like a stew.

So that it is not dry, give it the opportunity to lie down in the finished broth and cool completely there. Better yet, if it lies there all night.

Cut the meat into thin strips.

3. Also cut the cucumber and radish into very small strips. An alternative to the latter can be a daikon. We put each ingredient in a plate in which we will serve the soup separately, without mixing anything.

4. Prepare the dressing for the soup. To do this, crush the boiled yolk in a bowl, add sour cream and mustard to it and grind everything until smooth.

Place the dressing in the center of the plate, halfway between all the other ingredients.

Cut the protein into thin strips and put on a plate with the rest of the components.

And add some finely chopped beets.

5. And of course we still have greens. Finely chop the onion and dill and add them to the dish.

6. Just before serving, pour all the components with the prepared raspberry-colored broth and sprinkle with spices. You can use a pinch of ground paprika for this.

On a hot summer day, this dish can be supplemented with ice cubes. It will be not only tasty, but also effective.

Hot classic beetroot like in kindergarten

The recipe for this recipe is quite simple. In this way, this delicious soup is prepared in kindergarten.

We will need:

• meat or vegetable broth - 1.5 - 2 liters
• beets - 150 gr (1 pc)
• onion - 1 pc.
• carrots - 100 gr (1 pc)
• potatoes - 2 - 3 pcs
• salt, sugar to taste
• vegetable oil - 3 tbsp. spoons
• fresh herbs - 40 gr
• sour cream - 3 tbsp. spoons (optional)

Cooking:

1. Wash the beets and boil them in place with the skin in a sufficiently large amount of water. It should cook for about one hour. The vegetable will be ready by this time and when pierced with a knife, it should be soft enough.

2. Put it out of the water and let it cool completely, then cut into medium-sized strips.

3. Peel and cut the onion into small cubes. Peel the carrots and cut into medium-sized strips, or you can grate it on a coarse grater.

4. Heat the oil in a frying pan and sauté the onion until transparent. Add carrots, and along with it pour in a little broth, simmer over low heat until the carrots become limp. Add half a teaspoon of sugar.

5. While the vegetables are languishing, peel and cut the potatoes into small cubes.

6. Put the steamed vegetables and potatoes into the remaining broth, cook everything over low heat until the potatoes are ready. This will take approximately 10 - 15 minutes of time.

As indicated in the recipe, you can cook with vegetable or meat broth. But sometimes this dish is prepared just on the water.

7. Put chopped beets and chopped greens into the broth. And also, if you decide to add sour cream, then her. For children's institutions, it is desirable that all ingredients undergo heat treatment.

Then salt the broth to taste. Cook then at a low boil for 5 minutes. Then turn off the heat, cover the pan with a lid and let it brew for another 10 minutes.

Then you can pour the hot soup into bowls and serve.

Here is such an easy way to cook delicious soup the way it is prepared in the simplest way in kindergartens.

Hot beetroot soup with meat (step by step recipe)

According to a similar recipe, hot classic beetroot with meat is also prepared. However, the composition of the ingredients here will be somewhat different, in general, as well as the process itself.

Hot soup is delicious. Having prepared it at least once, you will certainly soon want to repeat the result you like.

The process is not fast, I will tell you right away. But he's worth it.

We will need:

• turkey meat, or any other - 500 gr
• beets - 500 gr
• potatoes - 350 gr
• carrots - 250 gr
• onion - 2 pcs
• tomato paste - 2 tbsp. spoons
• celery root - 25 gr
• parsley root - 0.5 pcs (you can parsnip root)
• boiled eggs - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• fresh herbs - 40 gr
• bay leaf - 2 - 3 pcs
• peppercorns - 7 pcs
• allspice - 3 - 4 peas

Roots give any soup an amazing taste. If they are in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Cooking:

1. Immediately put the meat on the boil. This is the longest process, which is why it occupies the first position with us. We will use turkey meat, but in principle, absolutely any meat can be used. It is desirable that it be with a bone, for fat.

Wash the meat, pour it with cold water and bring to a boil. Skim off foam while it forms.

2. Add two peeled whole onions, a whole celery root, without chopping, and a parsley or parsnip root to the broth. And maybe a little of both.

Pour in the peppercorns and leave to cook until fully cooked. Turkey will cook for approximately 1.5 hours, and other meats depending on its variety. We need it to be cooked until the flesh comes off the bone.

3. In parallel with this, put the eggs to boil. We're going to need them all over the place.

4. In the meantime, also chop the onion into small cubes. Three carrots and beets on a grater.

5. Heat the frying pan well and pour the oil into it. Add onion, sauté over medium heat until translucent.

Then add the beets and then simmer for 10-12 minutes.

Add carrots and simmer all together for another 10-12 minutes.

6. Then add sugar and tomato paste. By the way, it can also be replaced with fresh tomatoes mashed through a sieve, or homemade tomato puree. Tomatoes can be taken 3 - 4 pieces, depending on their size, and mashed potatoes - 6 spoons.

7. Pour in a glass of broth, by this time the meat should already be ready. Stir, cover the pan with a lid and simmer everything together for 5-7 minutes.

8. Remove the meat from the broth. Also remove the onion and root vegetables, and strain the broth through cheesecloth. Then send it back to the pan. There also send the meat, cleaned of bones and cut into pieces.

Cut the root vegetables into thin strips and also put back into the pan.

Fold the potatoes there, cut into medium-sized sticks. Now we do not close the pan with a lid, we cook in the open state.

9. After the potatoes have been cooked for 10-15 minutes, put the roast in the pan.

Bring to a boil and cook for 3 minutes, then add diced eggs.

10. Cut the greens and after boiling the eggs for 2 - 3 minutes, put it and the bay leaf. Cook everything together for 5 minutes, then pull out all the leaves. Turn off the fire and cover the pot with a lid.

Let the soup brew and rest for 10 minutes, then pour into bowls and eat with pleasure.

Serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table, it is very good with beetroot.

The recipe for beetroot according to Dukan

The Pierre Dukan diet is one of the most popular in recent times. It differs from others in that it limits the intake of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person who is on a diet.

In addition to the most developed diet methodology, he also published several books with recipes for various dishes. I myself have not seen these books, but there are a lot of them on the Internet and in various women's magazines. And there is also a recipe for our today's topic. I propose to cook a summer cold dish on it.

We will need:

• chicken fillet - 1 pc.
• beets - 1 pc.
• cucumber - 1 pc.
• egg - 3 pcs
• garlic - 1 clove
• dill - 20 gr
• kefir - 500 ml
• lemon juice - 1 teaspoon
• salt, ground black pepper to taste

Cooking:

1. For this recipe, we will bake the main red vegetable. And to keep all the juice inside, we will do it in foil in the oven. The temperature for baking we need 200 degrees, and the time needed for this will be 30 - 40 minutes.

2. Pour the chicken fillet with cold water, bring to a boil and cook until tender, removing the foam.

3. Hard boil the eggs, cook them for 8 minutes.

3. Grate the finished beets. Grate the eggs and cucumber as well, or you can chop them into very small strips.

4. Cut the fillet into small cubes, or disassemble into fibers. Pass the garlic through a press, and chop the dill.

5. Transfer the properly prepared ingredients into one pan, pour them with kefir, add salt and pepper to taste, as well as lemon juice. Mix everything. Sprinkle with chopped dill.

Now you need to brew the soup and cool. This will take 2-3 hours, no less. Place it in the refrigerator for this. The soup will be infused, the cucumbers will be saturated with a slight “sourness” from lemon juice and kefir, all the ingredients will become as a whole.

Eating such a cold diet soup is a pleasure. It is both light and delicious at the same time. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borsch on kefir

In this recipe, despite its similarity of preparation with other today's options, there is one sharp difference, which in fact is its hallmark.

And this feature is this - the borscht itself must be chilled in the refrigerator, but the potatoes must be served hot. And when you eat one thing mixed with another, you get unspeakable pleasure.

It is in this form and in this combination that you can eat this delicious dish in any cafe and restaurant in Lithuania, and this is how local housewives cook it. Well, having learned from them, we are happy to cook as well.

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook from them today, I would be confused. They're all pretty damn good. And although all soups differ in taste, one thing unites them - all are so tasty that it is impossible to eat them, they do not bother and are always desirable.

So feel free to choose any recipe. Fortunately, they are for both hot and cold weather. Therefore, we will not be left without our favorite dish.

Cook and eat healthy! And bon appetit!

Step-by-step recipes for cold beetroot: classic, quick, with sausage, radishes and tomatoes, with pickled beets, with beet tops

2018-06-14 Irina Naumova

Grade
prescription

5502

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

1 gr.

carbohydrates

7 gr.

40 kcal.

Option 1: Cold beetroot - a classic recipe

Cold beetroot is ideal in the hot season, cools, saturates with vitamins - this soup is very healthy. It is necessarily cooked with beets, sometimes even with beet tops. Some housewives introduce sausage, potatoes, mustard, beets, vinegar and other ingredients into the soup. Beetroot cold classic is not at all difficult to prepare, even an inexperienced hostess can handle it.

Ingredients:

• three hundred grams of beets;
• one and a half tablespoons of vinegar 9%;
• two liters of water;
• 400 gr potatoes;
• three chicken eggs;
• two fresh cucumbers;
• a bunch of green onions and dill;
• salt to taste;
• sour cream for serving.

Step-by-step recipe for cold beetroot classic

Since we cook cold beetroot, all ingredients must be cold during cutting.

It is better to boil vegetables in advance, let them cool. For example, you can boil everything the night before, and cook the beetroot itself in the morning.

Wash the beets, place in a saucepan and cover with water. After it boils, turn down the heat and simmer on low heat.

Note: To reduce the cooking time, you can do the following. We clean the beets, cut into two or four parts. Fill with water, immediately introduce vinegar and cook until tender for about an hour. We cool directly in the broth.

We do not peel the potatoes, wash them thoroughly and boil them “in their uniforms”. Then completely drain the hot water, cool the potatoes.

Eggs are also boiled separately. First, carefully wash the shell from the remnants of droppings and feathers. Pour in water, add a little salt and cook hard-boiled for about fifteen to twenty minutes.

Then drain the boiling water, fill with cold water and cool completely.

We rub the boiled cold beets on a grater with large holes. We do not pour out the broth, we filter it and add two liters of cold boiled water.

We take fresh cucumbers, wash them and remove the peel. Cut off the bitter ass and grate on a coarse grater. You can also cut cucumbers into thin strips or cubes.

Note: Grated cucumbers give a better taste to cold beetroot, so the soup itself is less infused.

Remove the skin from boiled potatoes, cut the root crop into small cubes.

Rinse green onions, cut into small rings. If you love dill, it will complement beetroot well. Wash it and chop finely with a knife.

Place all prepared ingredients in a bowl. Fill with a decoction diluted with cold water. Salt to taste and stir.

Beetroot cold classic should be infused for about forty minutes. To serve, eggs can be chopped finely with a knife, or cut into halves or quarters.

Put sour cream on the table and treat your family to a delicious dinner.

Option 2: A quick recipe for cold beetroot classic

Beetroot takes a long time to cook. We will reduce the time of preparation of ingredients due to ready-made boiled beets. It is sold in almost all stores in vacuum packaging. We will only have to boil the eggs, and this will take no more than twenty minutes.

Ingredients:

• 4 boiled beets;
• three medium fresh cucumbers;
• medium bunch of dill;
• half a bunch of green onions;
• four chicken eggs;
• 1.5 liters of boiled cold water;
• 150 gr sour cream;
• 2 tea spoons of mustard;
• 1 table spoon of lemon juice;
• 1 table of spoons of granulated sugar;
• salt to taste.

How to quickly cook beetroot cold classic

Boiled beets cut into thin strips. Add lemon juice to it to keep the color bright and saturated.

Wash fresh cucumbers, we will not remove the peel. Cut off the bitter base and cut into the same thin strips.

Dill and green onions are washed, dried and finely chopped.

Mix beets, cucumbers and herbs. Fill with water, mix and leave in the refrigerator for forty minutes to infuse.

Note: If desired, you can add the specified amount of granulated sugar.

While the cold classic beetroot, cooked in haste, comes, boil hard-boiled eggs.

After they cool, cut into cubes.

Mix sour cream and mustard in a bowl.

We take out a saucepan with beetroot, pour it into plates. In each serving, put a tablespoon of sour cream mustard dressing and a few chopped eggs.

Note: Eggs can be cut into quarters or halves, put on plates in this form. So each portion will look more interesting.

Option 3: Cold beetroot with sausage, radishes and tomatoes

To make a light refreshing soup more satisfying, add some boiled sausage. The radish will make the beetroot spicier and the tomatoes juicier.

Ingredients:

• three hundred grams of boiled sausage;
• 3 beets;
• three large potato tubers;
• 3 eggs;
• two cucumbers;
• two hundred grams of radish;
• two hundred grams of tomatoes;
• 1 bunch of dill;
• 1/2 bunch of green onions;
• salt to taste;
• 1 teaspoon lemon juice;
• 1 tbsp sugar;
• sour cream.

Step by step recipe

First of all, you need to boil beets, potatoes and eggs separately from each other. Then everything is completely cooled to room temperature.

Peel potatoes, cut into cubes. We do the same with eggs. We take any boiled sausage, cut it in the same way as everything else.

Wash cucumbers and tomatoes. We cut off the buttocks from the cucumbers, cut out the base of the stalk from the tomatoes. Cut into cubes and add to the rest of the ingredients.

Wash the radishes, cut off the tails and chop into thin halves of the plates. We ship there.

In boiled cold water, dissolve sugar and lemon juice. Boiled, chopped beets are added to the resulting solution and add salt to taste. We have prepared the liquid component.

First, we lay out the mixed vegetables on the plates, pour the liquid dressing with beets. Sprinkle chopped greens, put a spoonful of sour cream.

Eggs are either chopped finely to vegetables, or cut in halves and put in each plate.

Option 4: Cold beetroot with pickled beets

An interesting version of beetroot with pickled beets. This recipe does not contain sausage, radish, potatoes and other additional ingredients. The minimum set of products, prepared quickly and easily.

Ingredients:

• 2 liters of cold boiled water;
• two hundred grams of cucumbers;
• 1/2 teaspoon salt;
• 2 chicken eggs;
• 2 bunches of green onions;
• 800 gr of pickled beets;
• 2 bunches of dill;
• 200 gr sour cream.

How to cook

Take the pickled beets along with the marinade - the beetroot will only taste better.

Be sure to boil the water for the soup and cool completely.

Wash the shell and boil the eggs. Add a little salt to the water, make the fire medium.

We rub the pickled beets on a grater with large holes.

Rinse the cucumbers, cut them into small cubes.

Completely cut the boiled eggs, also chop into cubes of the same size as the cucumber.

We wash the greens, finely chop with a knife. Most importantly, do not use dill roots - they are tough and will not work in such a soup. Just cut them and dry them, they will come in handy in the preparation of other dishes.

Put pickled beets, eggs, cucumbers and greenfinch in a saucepan. Pour the beet marinade and boiled cold water.

Mix and taste. Salt a little, add a little sugar to balance the taste.

Serve with sour cream.

Option 5: Cold beetroot with beet tops

Some housewives classify this recipe as a classic, many cook beetroot along with tops.

Ingredients:

• 2 beets with tops;
• 200 gr potatoes;
• 1 carrot;
• 1 cucumber;
• 6 radishes;
• 100 gr boiled sausage;
• 4 eggs;
• 1/2 lemon;
• spices to taste;
• sour cream for serving.

Step by step recipe

We take the beets and thoroughly wash them together with the tops. Then the tops are cut off, the stems and leaves are separated from each other with a knife.

Leaves of tops are folded into a bag and put in the refrigerator.

Cut the stalks into strips. In the future, all vegetables will be cut in the same way.

Peel the potatoes, immediately cut into strips. Put in a saucepan and pour two liters of water. Waiting for it to boil.

When the water begins to boil, put the chopped stalks of the tops.

We clean the carrots from the top layer, cut into strips like stalks. Lightly fry it in a little oil.

We cut the beets into thin strips and fry a little separately from the carrots with a little oil. Bring to softness and pour in the juice of half a lemon.

We put the fried beets and carrots in a saucepan with broth. Cook everything together for another five minutes and turn off the heat. Cool down completely.

Wash fresh cucumber, cut into thin strips.

Rinse the radish, chop into thin slices.

Cut boiled sausage into strips.

When the contents of the pan have cooled completely, add the rest of the ingredients and mix. Let stand for two to three hours, so that everything is well infused.

Before serving, boil hard-boiled eggs, cool them completely. We take out the tops from the refrigerator and chop them finely.

Pour the cold beetroot into bowls. We pour a little tops, put half an egg in each, put a spoonful of sour cream.