Ingredients

• Pork-350g. (Or beef).
• Potatoes-3-4pcs.
• Beetroot-2pcs. (medium-sized, boiled in the peel).
• Carrots-1pc.
• Bow-1pc.
• Vegetable oil-2 tbsp.

Besides:Vinegar 6% -2 tbsp Sugar-1 tsp. Salt. Tomato paste-2 tbsp. L. Bay leaf-1-2 pcs. Pepper peas - 2-3 peas. Freshly ground black pepper. Parsley and onions.

The amount of ingredients is based on a 2.5 liter saucepan.

STAGE 1

Wash the meat and dry it with a paper towel, then cut it into portions.
Pour cold water over the meat and cook.

STEP 2

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

STAGE 3

Peel the onions and beets. Dice the onion. Cut the beets into strips or grate them 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 tender. Then add the potatoes and cook for 15-20 minutes. until fully cooked.

STAGE 5

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

6 STAGE

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

7 STAGE

We add the finished dressing only when the potatoes are completely cooked. Then add bay leaves, peppercorns and chopped parsley. Season with salt and pepper to taste. Bring the 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. After that, remove the bay leaf.

STAGE 8

The beetroot is hot ready. Serve with sour cream and chopped onions and parsley.
BON APPETIT!

Beetroot peasants have known since time immemorial as soup - Cold. The Polish people call the soup Chłodnik, the Belarusians call it Haladnik. In fact, beetroot is an ordinary cold borscht. Chilled soups are included in many national dishes of Eastern European cultures. In Russian cuisine, beetroot takes not the last place and is prepared in a variety of ways. Only beets remain unchanged.

A reasonable question - how is the beetroot different from the usual okroshka? The answer is not as obvious as it seems. Of course, okroshka is cooked with kvass, and the beetroot soup is cooked with strained beet broth, but the difference does not end there. The main difference is that the chiller is a completely vegetarian dish and there are no meat products in it. However, modern housewives often neglect this rule.

The traditional basis of beetroot is beet and sorrel broth. The edible ingredients of the soup are: pickled or boiled beets, onions, chopped cucumbers, dill, and parsley. Nevertheless, there are unconventional beetroot formulas, in which case kefir sourdough is assigned as the base. One thing unites them - in any case, the soup is served cold.

In summer, beetroot is not inferior in popularity to okroshka, and surpasses such first courses as borscht. No matter how it may seem that there are a great many recipes for beetroot, in reality all the recipes are similar. The difference is so insignificant that even surprise it takes how you can compose more than 30 recipes found on the Internet.

The traditional beetroot is cold, and its recipe is classic - only the added ingredients slightly change the structure of the soup. We will try to cook cold beetroot without changing the classic recipe, but only slightly changing the proportions and composition of the products.

1. Classic cold beetroot

No one questions the benefits of consuming vegetables. The classic beetroot cold recipe includes all the main vegetables, making the dish extremely healthy. In addition, the proteins from chicken eggs make the soup nutritious, so that after a meal, for a long period of time, hunger is not felt at all.

For the classic version of beetroot, you should be patient and have a minimum of food:

• we take beets as a basis - 500 gr;
• lettuce, dill, parsley, basil - 100 gr;
• fresh testicles - 3 pieces;
• A pair - three cucumbers - 200 gr;
• onion shoots - 20-40 gr;
• a quarter of a lemon;
• a pinch of salt; granulated sugar - half a teaspoon;
• two-thirds of a glass of sour cream - 130 gr.

We start by preparing one and a half liters of beet broth. To get it, we thoroughly rinse the vegetable crop and remove the top layer from it - we do not need cleaning. Add a couple of teaspoons of lemon juice to a two-liter pot of water and boil. Then we reduce the power of our stove and continue to cook the beets for 40 minutes.

In parallel, we put a ladle and cook the eggs. Then we cool, clean and remove the yolks. They will not be useful to us. Finely chop the egg whites. Beetroot will turn out more pleasant if you are not too lazy and cut the cucumbers into small cubes. Cut the cooked greens with onions even smaller, and chop the lettuce leaves into ribbons.

By this time, our beets should reach a condition, we check the readiness with a thin knife. The finished vegetable will be soft to the touch and effortlessly pierce through without effort. If you did everything correctly, then your beets are ready, gently transfer them to a container filled with cold water. The remaining fat will serve as the basis for the future dish.

Pour it through a fine sieve into another vessel. The strained broth should be about 1.5 liters. It's okay if the volume is somewhat out of line with expectations. It is not difficult to bring to the required volume if you add a little boiled water. The final step is to send our broth to cool in a cold place.

We cut our root vegetable into small cubes and put the previously cut proteins, cucumbers and greens in the same place. Salt to taste and add granulated sugar. Fill all this with beetroot broth. Dividing into portions, season our soup with sour cream. The beetroot is ready.

The proposed recipe can be compared to the classic beetroot recipe from the popular video blogger:

2. Beetroot with sausage for true gourmets

Those wishing to have a denser meal can be offered a beetroot soup with sausages.

• beets - 2 pcs. (small);
• 5 medium potatoes;
• sausage (you can use boiled or sausages) - 250 g;
• eggs - 4 pcs.;
• cucumbers - 5 pcs.;
• apple cider vinegar - 1 tsp;
• salt.

You will need a larger grater. We wash and clean raw beets, finely chop or three on a grater and place them in a larger saucepan. Add at least 2 liters. water. Boil for 3-4 minutes, adding some salt and adding vinegar.

We leave the broth in a cool place or just on the stove until it cools down well. You do not need to filter, let it freeze as it is. All the ingredients that will go to our dish are best cut into small cubes. When the slicing is the same, the finished dish looks much nicer.

We carefully cut the eggs: they have an unpleasant property to crumble when cutting. We cut potatoes, cucumbers and meat products. We mix our base and season it with finely chopped herbs. We lay out the slices in portions and add the beets along with the broth. You can also add sour cream if desired.

Compare cold beetroot with cold borscht sausage:

3. Recipe for beetroot on kefir

Would you like an unusual and refreshing soup? Perhaps the kefir-based beetroot soup will be an original novelty for you.

You need to stock up:

• beets - 500 gr;
• kefir with high fat content - 3 glasses;
• a couple of cucumbers;
• a couple of eggs; greens;
• sour cream;
• food salt.

Washed and well-boiled beets are placed entirely in a saucepan with water, simmer on a low flame for about 50 m. The time required until the beets are fully cooked is determined by their size and degree of hardness. As soon as the beets are cooked, put them in cold water and leave to cool for 30 minutes. We clean the chilled beets, grind them on a grater with large slots or cut them into cubes, put them in a saucepan and add a little salt.

Fill the beets with kefir and pour in half a glass of water there. We mix the composition very well and once again add salt, this time to taste. In parallel, take a minute and set the eggs to boil until steep. Shred eggs into one bowl together with herbs and cucumbers. The resulting salad is stored separately and will serve as a dressing for the soup. Before the meal, fill the "salad" base with beet-kefir infusion and serve to hungry households.

4. Beetroot with baked beet broth

Not everyone likes raw beets. There are gourmets who prefer to see beetroot with baked beets. There is also an original recipe for them:

Putting together a set of products:

• beets - 4 pcs.;
• chicken broth - 0.5 l;
• onion - 1 pc.;
• a few garlic cloves; greens;
• some vegetable oil.

Baked beets will help us to realize this original recipe. We put the beets in water and let them get thoroughly wet, so the moisture-soaked dirt is easier to wash off. The secret is that the beets are baked in their skins and you need them clean. We dry the fruits, cut off the tops and roots from them and put them on a baking sheet, lightly greased with vegetable oil. Preheat the oven to 200 ° C and send vegetables inside for 40 minutes.

In order for us to get a tasty and interesting broth, it needs to be seasoned. To give a zest, pour vegetable oil into the bottom of the pan and fry the onion and garlic in it. Simultaneously boil chicken broth separately.

We clean the baked beets, chop them into 7-8 pieces and put them in a saucepan with our garlic oil. Fill with broth and boil. We reduce the heat: in order for the beets to absorb the fragrant broth, they need to sweat for 15-20 minutes. Before removing from the stove, season the broth with herbs.

Remove the beetroot from heat and use a blender to blend until smooth. Move it to a cool place so that the beetroot cools down well. Your soup can be served for dinner!

5. Cold beetroot with beef

A very satisfying recipe for those who cannot do without meat.

The composition includes:

• beets - 3 pcs.;
• beef - 200 g;
• chicken eggs - 3 pcs.;
• cucumber - 1 pc.;
• potatoes - 2 pcs.;
• half a lemon;
• greens, sour cream, salt.

Boil the meat, cool it and cut it in portions. Cook potatoes and beets in their skins. Do not forget to place them under cold water; this will make it easier for the skin to come off. We clean the prepared vegetables.

Beetroot is cut into small pieces or rubbed on a grater, put in a pot of water and boiled. Squeeze half a lemon there. The resulting broth will serve as a broth.

Cut boiled eggs, potatoes and cucumber into cubes. Cut the greens even finer. Thus, the soup consists of three components: chopped vegetables with an egg, chopped beef and broth. We combine them before a meal and enjoy a hearty lunch. Sour cream will help to enhance the taste sensation.

Beetroot with beef: the perfect cold soup for summer with step-by-step instructions:

6. Beetroot on kvass

A very interesting recipe for beetroot with kvass. He diversifies your menu, and will delight your home with an original taste. The composition also includes meat, so the dish is quite satisfying.

Products:

• beets - 4 pcs. (medium-sized);
• kvass - 0.5 l;
• 2 small potatoes;
• eggs - 2 pcs.;
• meat (lean) - 200 g;
• sour cream, herbs;
• cucumber (2 medium ones are also suitable)
• salt; half a lemon; spices.

Cook the meat, let it cool, cut it in portions.

We clean the beets. Three raw medium-sized beets on a grater and mix with kvass. Leave the batch to infuse for a couple of hours. Cook the other two in boiling water, waiting until they become soft. We remove the beets from the pan, and squeeze the lemon juice into the broth. When the red boiling water has cooled, you can add salt to it if you wish.

Boiled beets are cut like McDonald's potatoes or thinner. Cucumbers, large corotofelines and meat are chopped into small cubes. Mix boiled yolks with sour cream, gradually seasoning with black pepper. Cut the remaining proteins into smaller pieces, salt and serve in a separate cup.

Strain the mixture of kvass with beets by passing it through a gauze cloth. Before serving, the salad base is poured with broth and decorated with herbs. The dish goes very well with sour cream.

Video instruction for beetroot on kvass:

7. Country beetroot

This is a popular soup for those who live in the summer cottage or have their own vegetable garden. Traditional cabbage soup and borscht can be left for the autumn-winter period, and the beetroot diversifies the menu well in summer.

Boil seven hundred grams of beef or veal for an hour. While cooking, add a few black peppercorns and two or three bay leaves to the broth. Salt a little during cooking, be sure to remove the foam. While the broth is preparing, you can do the herbs.

Wash two or three bundles of beet tops and chop finely. Cut two thin carrots into rings. If the carrots are large, then one piece, grated, is enough. Cut a large onion into small cubes. Peel five to six medium potatoes, cut into cubes. Cool the boiled meat and cut into cubes.

Can be cut into fibers if desired. Put all the vegetables in the broth and cook until the potatoes are cooked. After that, lay the meat and boil. Before the end of cooking add salt and add finely chopped greens. The amount and type of greenery is determined by the hostess herself. A very good combination - parsley + dill + green onions. Let the dish cool well. Beetroot with sour cream is served.

8. Beetroot with ginger

Ginger beetroot will definitely surprise you with its colors of taste. Fresh ginger is cooked with beets and potatoes for a nutritious soup. The combination of ginger beetroot with yoghurt creates a complete dish.

• 2 tablespoons extra virgin olive oil, plus some more for serving
• Extra Virgin Olive Oil;
• 1/2 yellow onion, finely chopped;
• 2 tablespoons minced peeled ginger, plus 1/4 teaspoon grated ginger
• 3 cloves of garlic, peeled and crushed;
• Kosher salt and freshly ground pepper;
• 3 cups shredded peeled beets (2 or more medium)
• 1 cup finely chopped golden potatoes (1 or more large)
• 1/2 cup Dannon Plain Yogurt Low Fat.

To grate the ginger, we suggest using a ceramic grater for the most accurate results and the least annoying hairy parts. This recipe is delicious! Ginger and garlic count well together, and the subtle beetroot flavor makes the soup unusually fresh. It's very easy to do. You will definitely want to do it again.

9. Beetroot with boiled egg

The secret of beetroot is in the addition of de Provence herbs and fresh ground black pepper. In the process of culinary work, add a few peas of aromatic pepper and fill the boiling water with bay leaves. When serving, we complete the beetroot with fresh herbs, half a hard-boiled egg and sour cream dressing. Simple tips on how to cook beetroot with egg.

We need:

• Chicken breast - 1 pc.;
• Beets - 1 pc.;
• Potatoes - 3 tubers.;
• Medium carrot - 1 pc .;
• Onion - 1 pc.;
• Bulgarian pepper - 100 gr. (1 PC);
• Butter - 30 gr.

Salt to taste, rich black pepper to taste, Provence herbs to taste, herbs to taste, sour cream to taste. Boiled eggs - half per serving.

Prescription instructions. Collect ingredients. In addition to these, we need to purchase food foil. Let's start! We wrap each peeled beet in food foil, not sparing the shiny material. We bake the balls in the oven for about an hour at a temperature of 175 degrees. Once the product is ready, remove the foil and cool the baked beets.

Cut the chicken breast into small pieces, put in boiling water for 10 minutes. We prepare potatoes as for frying, according to the size type in McDonald's. Put the potatoes in the chicken pot and boil for another 15 minutes. We fall asleep peas of aromatic pepper.

We clean the onion and rinse the carrots. Grind them coarser without using too much force, since they still need to be mixed together in a blender. We send the resulting vegetable puree to the chicken broth, fill with butter.

We continue to cook the beetroot, and check when the potatoes become soft. We do not waste time and cook hard-boiled eggs, let them wait for us cool in the sink. We need baked beets grated in large fractions.

At the final stage, we put the grated beet mass into the broth, wait for everything to boil and remove it from the stove. The beetroot is ready. Pour into plates, decorate with half an egg, a spoonful of sour cream, and abundantly cover with herbs.

Today we will cook beetroot soup, which is of two types: hot and cold. I will introduce you to the recipe for hot beetroot, which turns out like in kindergarten. By the way, I tried to cook it at home just for the sake of the children, because they became huge lovers of such a dish. To be honest, I have not learned this recipe for its preparation so long ago and, having tried it, I understood why my children are crazy about it. Now with them I am happy to eat kindergarten beetroot.

Hot beetroot

Kitchen utensils and appliances: cooking stove, saucepan of at least 3 liters.

Ingredients

Choosing products

For broth you can choose the meat of your choice, you can make a broth from vegetables or just take water. If you decide to cook a soup with meat broth, take a pound of beef on the bone, which will make it rich and healthy. It is better to take fresh meat, because frozen meat no longer has such an aroma and taste.

Also for the dish choose beets of sweet varieties, because it is this vegetable that gives the main taste to the treat. Ideal beets are oval-shaped and have dark red skins, did you know? Beetroot can be prepared from pickled beets, which will become its "highlight". You can marinate it at home one day before making the soup.

You can also make soup with freshly roasted beets... So the vegetable will give all its taste, color and aroma to the dish, which will make it even more intense and tasty.

Step by step recipe

Video recipe

In this short video, you can see the step-by-step cooking of beetroot in detail. You will learn to what extent it is worth frying lard and what you get as a result of cooking.

Feeding options

• You can serve beetroot with sour cream or mayonnaise.
• To it you can offer lard and garlic. To prevent the garlic from being too hot, remove the core from it.
• Liver patties, meat or potatoes are a great addition to soup.
• Black bread goes well with soup.
• It does not require special decoration, because, due to its composition, it has a rich color and appetizing appearance.

How to cook faster

In order to cope with the preparation of the dish faster, prepare some ingredients in advance... For example, broth and beets can be boiled earlier and stored in the refrigerator.

Sometimes housewives prepare first courses on bouillon cubes. If you also decide to do this, remember that only fresh meat broth has a unique taste and all the useful properties.

Beetroot in a slow cooker

If possible, cook the beetroot in a slow cooker. This cooking method is, first of all, very convenient. We all know that food cooked in a multicooker does not lose useful properties and it becomes not only tasty, but also healthy. A pleasant bonus of the multicooker is the "Heating" function. So you can cook lunch in the morning, and it will be hot by the time you need. I am sharing with you a recipe for cooking beetroot.

Cooking time: 70 minutes.
Servings: for 6 people.
Calorie content: 127 kcal per 100 g of product.
Kitchen appliances: multicooker.

Ingredients

Choosing the ingredients

You can take the meat for the soup at your discretion. In some cases, you can prepare broth in advance and just use it. A very tasty and healthy broth is obtained from beef on the bone, it will be rich and healthy. Pork and beef broth cooked together will be wonderful.

If you want a dietary beetroot, you can cook it in chicken or vegetable broth. In this case, vegetables should not be fried. Fresh or canned tomatoes can be used instead of tomato.

Step by step recipe

Video recipe

For a complete understanding of the step-by-step steps of making a soup, watch this short video. Here we cook in the Redmond multicooker. You can use this recipe for cooking in other machines, adhering to the specified times.

Feeding options

• Since we added greens to the soup during the cooking process, you can serve sour cream or mayonnaise.
• A versatile addition to beetroot is lard, onion or garlic.
• Any savory pies compatible with beetroot.
• Garlic croutons are a great addition.

Cooking options

• I also suggest you try cooking. It will be an ideal and healthy lunch in the summer, when you don't feel like eating hot dishes at all.
• Very interesting, simple, and most importantly delicious. He, too, can easily diversify your menu and delight your family.
• Whenever you want something light and healthy, cook it as the main dish during fasting or dieting.
• It is quite lightweight and useful. This dish is universal, because I have not yet met people who could refuse it.

• Dear readers, try my version of creation, which is also known as green borscht. it can be eaten hot and cold. This dish is often prepared in summer, when sorrel is in season, but if frozen or preserved, you can enjoy summer freshness during the colder seasons.
• It turns out very unusual. This dish is served in restaurants around the world. Its recipe is very simple and you can easily use it at home.
• Cook at home. It is prepared easily, simply and quickly. In our family, children are his devoted fans. Every weekend for lunch, I serve them this hot first course. Try it yourself.
• If you want your loved ones to eat their lunch to the end and ask for more, cook according to this recipe. At first glance, an ordinary dish can be very tasty and desirable in every family.

Dear friends, you probably have your own delicious, original recipes for delicious dishes. Share them with me in the comments. If you have already tried making soup according to my recipe, write if you liked it. If you have any additions or wishes for recipes, write, I will definitely take into account your recommendations. I wish you success in your cooking and bon appetit!

Beetroot, beet borscht or cold beetroot is perhaps the most popular first course in Europe. When hot, it perfectly warms and saturates in the winter season, and in summer it cools and quenches thirst for a long time.

In each country, the beetroot grower has its own characteristics and ingredients, but the basis of the dish is unchanged - it is a decoction of beets. In some kitchens, kvass, cucumber pickle or natural yogurt are added to it, they are made only from vegetables - like a vegetarian light borscht, or they are cooked on meat.

Sometimes they put seafood or eggs, sour cream or cream in it. But in any case, this is an amazingly tasty dish, which, once tasted, you will want more and more.

Hot Chicken and Vegetable Beetroot Recipe

Wash the chicken, cut into portions, add cold water and put on fire. Peel the young beets and 1 onion and put the whole in a saucepan with the chicken (after it boils). Cook everything together until the beets are cooked. Meanwhile, peel and dice the potatoes.

Peel and grate the carrots. Peel the second onion and chop finely. Take out the finished beets and onions, and pour the potatoes into the pan. Let it boil, season with salt and cook for 10 minutes. Throw away the boiled onions, and grate the beets on a coarse grater.

Delight the whole family with fresh fragrant beetroot! In a skillet in vegetable oil, sauté chopped onions and carrots for 3 minutes, then add grated beets, tomato paste, vinegar and simmer for 3 minutes. Add finely chopped garlic, stir and simmer for another 1 minute. Transfer the dressing from the pan to the pan.

Bring the beetroot to a boil. Let it boil for 7 minutes, then pepper, add bay leaves and chopped onions. Let it simmer over low heat for 3 minutes. Turn off and let it brew for another 15 minutes. Then pour into plates, adding a tablespoon of sour cream to each plate.

Cold Beetroot with Jamon Recipe

This cold beetroot is popular in the Mediterranean countries. It is prepared on natural yogurt and lightly carbonated table mineral water, and one of the ingredients is jamon. Instead of yogurt, you can use kefir, and instead of ham - any jerky or raw smoked sausage.

Cold beetroot recipe with white wine

This beetroot is often made during the hot season in Italy, Spain, Romania, Croatia, Slovakia and Slovenia. It uses baked beets, chicken and quail eggs, as well as a special sour cream sauce with horseradish.

A healthy, tasty dish - cold beetroot - was undeservedly forgotten by the hostesses, but you can cook it from a minimum of ingredients and feed the whole family! The main component of the treat is beets, but you can add meat, fish pieces, season with many spices and aromatic herbs. Try making a summer, light soup using step-by-step photo recipes, delight your loved ones!

What is beetroot

This type of first is often confused with borscht. Cold soup beetroot is of Belarusian origin, where it has long been prepared from beets and beet tops, filled with sour cream or chopped eggs and served cold in the hot summer season. This healthy treat perfectly quenches thirst, appetite, saturates the body with microelements and vitamins. In addition, the preparation of this dish is available to anyone, even a novice housewife.

How to cook beetroot

Before cooking beetroot, you should take care of buying high-quality, juicy beets with rich color and taste - only such a product can give the soup a beautiful color and unique taste. Typically, this vegetable is boiled whole or cut into cubes and then boiled. Potatoes, eggs are also boiled until tender, cut into cubes, and then pour all the ingredients with broth or beet kvass. Some housewives add vinegar or sour cream to the finished dish.

Cold beetroot recipe

The main difference between this soup and cold borscht is the absence of white cabbage. The basic set of vegetables includes: beets, fresh or pickled cucumbers, beet tops, dill, parsley. Beets are boiled in water, to which lemon juice is added, and cooked until fully cooked. The vegetables are cut into small cubes and the herbs are chopped. Boiled beets are cut into cubes, and the broth is filtered through cheesecloth into a container where all the ingredients will be mixed. Chopped vegetables are added to the soup, supplemented with boiled potatoes, seasoned with salt, spices, cooled and served.

Classical

• Time: 80 minutes
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 36 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

When preparing this soup according to the classic recipe, young beets are used, the tops of which will also be used. It is important to remember that in order to preserve a unique, saturated color, you need to add acid to the boiling vegetable broth: lemon juice, vinegar or a little citric acid. To make the dish look even more spectacular when serving, add a little sour cream, a pinch of herbs and a neatly chopped egg.

Ingredients:

• cucumbers - 2 pcs.;
• beets - 1-2 pcs.;
• green onions - 50 g;
• potatoes - 3 pcs.;
• eggs - 2 pcs.;
• lemon - 1 pc.;
• salt, sugar - to taste.

Cooking method:

1. Peel the beets, separate the tops from the vegetable.
2. Place the vegetable in a pot of cold water, add a little acid, sugar.
3. Cook until tender (40-45 minutes). Remove from heat, cool, strain the broth through cheesecloth.
4. Cut the tops into strips and pour over with boiling water.
5. Cut the cucumbers into strips.
6. Boil the potatoes in their skins until tender. Peel, cut into cubes.
7. Chop green onions, salt, grind in a mortar.
8. Boil a hard-boiled egg, free from the shell, chop.
9. Place all the ingredients in a deep container, pour over the broth, season with dressing and salt. Refrigerate.

No potatoes

• Time: 120 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 38 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

This simple step-by-step recipe is special in that it does not use potatoes - it is successfully replaced by radishes. Before you cook cold beetroot, prepare fresh vegetables: cucumbers, radishes, green onions, parsley. Beet tops should not be thrown away - they will also come in handy in the process. Let this tasty, healthy dish add up to your summer soups collection forever.

Ingredients:

• green onions, dill - 50 g;
• eggs - 4 pcs.;
• cucumbers - 400 g;
• beets - 1000 g;
• radish - 400 g;
• sour cream - 5 tbsp. l .;
• lemon juice, rast. oil - 2 tablespoons;
• salt, spices.

Cooking method:

1. Peel the main vegetable, grate it on a coarse grater. Finely chop the tops.
2. Place these ingredients in a saucepan, drizzle with oil and simmer over low heat until soft.
3. Sprinkle a little lemon juice, add water to the required volume.
4. Boiled eggs, cucumbers and radishes should be chopped smaller, finely chopped onion greens.
5. Mix everything with beetroot broth, season.

With meat

• Time: 90 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 69 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Cold beet soup can be prepared with the addition of any type of meat, but it is the tastiest and richest with beef. Adherents of dietary meals can successfully replace it with white chicken meat or eliminate it altogether. Start cooking by preparing all the ingredients: boil the beef pulp, eggs and beets in a separate container. Don't forget to stock up on dill and parsley.

Ingredients:

• beets - 700 g;
• green onions, parsley - 65 g;
• boiled eggs - 4 pcs.;
• cucumbers - 2-3 pcs.;
• beef - 300 g;
• sour cream - 100 ml;
• citric acid - 0.25 tsp;
• salt, sugar - to taste.

Cooking method:

1. Boil meat, beets in separate containers (add citric acid to water with vegetables). Eggs need to be boiled hard.
2. Carefully remove the skin from fresh cucumbers, cut into cubes.
3. Cool the meat, beets, drain and strain the broth.
4. Combine all the ingredients, salt, add a little sugar. Serve the dish sprinkled with dill.

Sausage

• Time: 60 minutes
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 74 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: medium.

Any housewife can make a nutritious, tasty beetroot correctly, even when there is no meat at hand. Replace it with a proven sausage variety. The list of ingredients will also include boiled potatoes to add thickness and rich taste to the dish. All ingredients are cut into strips, mixed, poured with beet broth. Serve with a spoonful of sour cream on the center of the plate.

Ingredients:

• beets - 500 g;
• beet tops - to taste;
• boiled sausage - 200 g;
• potatoes - 2 pcs.;
• vinegar - 1 tablespoon;
• onion - 1 pc.
• eggs - 2 pcs.
• cucumbers - 3 pcs.

Cooking method:

1. Eggs are boiled hard boiled for 7-10 minutes, cooled, crushed.
2. Pour boiling water over beets and onions, add vinegar, a little sugar, salt. Boil until tender. Cool, chop, drain the broth into a separate container.
3. Cut the sausage, cucumbers into strips.
4. Cook the potatoes in their skins. Peel, chop into strips.
5. Mix all the ingredients, fill with broth, season.

On kefir

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 48 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

The peculiarity of this recipe is that the basis of the soup is not beet broth, but kefir. The dish is prepared relatively quickly using a minimum of components. The calorie content of the treat can be adjusted by adding low-fat kefir or, conversely, 2.5-3.2% fat. Be sure to cool the soup before serving and garnish with parsley or dill.

Ingredients:

• cucumbers - 4 pcs.;
• kefir - 2 l;
• sparkling water - 3 liters;
• eggs - 3 pcs.;
• beets - 3 pcs.;
• sour cream, dill, salt - the taste.

Cooking method:

1. Boil the beets in slightly salted, acidified water. Cool it down.
2. Boil eggs, peel, chop.
3. Grate boiled beets or cut into small strips. Chop the cucumbers.
4. Place these ingredients in a saucepan, fill with kefir and mineral water.
5. Stir, salt.

With tops

• Time: 180 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 56 kcal / 100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Try this delicious beetroot recipe. Its peculiarity lies in the fact that not only root crops are used, but also tops, which contain many vitamins and minerals. You should not cook it for a long time, but only simmer it for 5 minutes. Season the soup with beet broth or cold kefir, kvass - whatever you like more.

Ingredients:

• beets with tops - 4 pcs.;
• lemon - 1 pc.;
• cucumbers - 2 pcs.;
• eggs - 4 pcs.;
• greens, salt - to taste.

Cooking method:

1. Boil the beets until tender for 40-50 minutes.
2. Peel it, grate it. Return the mass to the pan, add the required amount of water.
3. Add chopped tops, cook for 5 minutes, turn off heat.
4. Cut the eggs and cucumbers into strips.
5. Add all the ingredients to the soup, drizzle with lemon juice, season with salt and herbs.

Beetroot for the winter in banks

• Time: 120 minutes
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 94 kcal / 100 g.
• Purpose: preparation for the winter.
• Cuisine: Russian.
• Difficulty: medium.

Try this home preservation option for the winter. A jar of such a semi-finished product will allow you to enjoy the summer taste of beetroot or borscht on cold winter evenings. You just need to add it to boiled vegetables, add spices, salt - and the aromatic treat is ready to be served. Take care of cleanliness and sterilization of glass containers before cooking.

Ingredients:

• beets - 1.5 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 1 kg;
• onions - 5 pcs.;
• granulated sugar - 70 g;
• vegetable oil - 500 ml;
• greens - 100 g;
• vinegar - 130 ml;
• salt - 130 grams;
• 2 pods of hot pepper.

Cooking method:

1. Peel and wash all vegetables. Beetroot, bell pepper, onion cut into thin strips, onion - into cubes.
2. Pass the tomatoes through a meat grinder.
3. Pour oil into a deep container, heat it, fry the onion, then add the rest of the vegetables in turn (2 types of peppers, tomatoes, beets).
4. Season with salt, add sugar and simmer for another 50 minutes.
5. At the end of cooking, add vinegar and herbs. Divide the hot mixture into clean jars.

Cold beetroot in a slow cooker

• Time: 70 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 56 kcal.
• Purpose: for lunch.
• Cuisine: European.
• Difficulty: easy.

What could be easier than cooking delicious, healthy beetroot soup in a slow cooker? To do this, you just need to put all the necessary components in a certain sequence in the bowl, set a timer and go about your business. At the end of cooking, salt the beetroot, season with spices and salt, serve with a spoonful of sour cream or an egg.