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, seasoned 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 trace elements 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, cook until cooked. The vegetables are cut into small cubes and the herbs are chopped. The 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: 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 and separate the tops from the vegetable.
2. Place the vegetable in a pot of cold water, add some 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, and 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 dishes 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, chopped.
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 of the dish: 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 - 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 of the dish: 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. It should not be boiled for a long time, but only simmered 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: 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. Beets, bell peppers, onions, cut into thin strips, onions - 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 lay 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.

With sorrel and famous Spanish. Today we will replenish the collection and recall the classic recipe for cold beetroot - a light soup with a bright color and invigorating taste. The main and main component of the dish is, of course, beets, in our example, baked. Additional ingredients include eggs, cucumbers, herbs, vinegar and sour cream dressing. Meat, as a rule, is not included in the classic beetroot, but if desired, for a more satisfying version, you can crumble boiled beef or other low-fat meat products into plates.

The beetroot does not have a strict list of ingredients verified to the gram. Usually such dishes are prepared "by eye", taking into account the general technology. The dosage presented in the recipe is not a dogma, but just an example. This is an excellent base, a base into which, if you wish, you can make adjustments - independently change the proportions and cook this dish in your own way.

Ingredients:

• beets - 500 g;
• fresh cucumbers - 300 g;
• eggs - 3 pcs.;
• greens (dill, green onions, etc.) - a bunch;
• wine vinegar - 2-4 tbsp. spoons;
• sugar - 1 tsp;
• salt, pepper - to taste.

For filing:

• sour cream - to taste;
• mustard - optional.

Classic cold beetroot - a step by step recipe with a photo

1. In advance (it is possible the night before) we bake the beets. We wash the roots, dry them or wipe them with napkins, wrap each instance tightly with foil. We put it in a heat-resistant dish and put in an oven heated to 180 degrees.
   
2. The baking time depends on the size and age of the beets - young small root vegetables can reach readiness in just 40 minutes, but large and "old" ones are baked much longer - 1.5 or even 2 hours. To check the readiness, we pierce the beets with a knife - if the middle is soft and the blade goes in very easily, we take it out of the oven. To prepare beetroot, you can boil beets in a saucepan, but when baked, it turns out to be less watery, much more aromatic and richer in taste.
   
3. We are waiting for the beets to cool completely. At the same time, we are preparing all the other products. Cook eggs for 9-10 minutes after boiling. We cool in cold water.
   
4. Having peeled off the shell, cut the boiled eggs into small cubes.
   
5. Chop fresh cucumbers in the same way. If necessary, we first cut off a thin layer of the skin (if it is too hard or bitter).
   
6. We wash the greens, shake off the drops of water. Grind the bunch with a knife. A variety of greens - for your taste, in our example we use a mix of green onions and dill. The dosage is arbitrary - from a few branches to a voluminous "bouquet".
   
7. We put the assorted chopped food in a saucepan. Remove the peel from the cooled baked beetroot, rub the pulp with coarse straws and add to the total mass. Sprinkle the mixture of ingredients with sugar, salt and pepper. For a refreshing wine "note" add vinegar. Since the degree of acidity is always a matter of individual preference, we recommend starting with 2 tablespoons, and then increasing the dosage if necessary.
   
8. Fill our beetroot salad with a liter of cold boiled water. The amount of liquid used depends on the desired thickness of the soup. In this example, the beetroot is moderately thick. If you want a thinner version, you can increase the amount of water. Stir the cold soup diligently so that the grains of salt and sugar are completely dissolved. Instead of water, the beetroot can be poured with kefir - this version is no less popular and quite acceptable.
   
9. We try the beetroot soup, adjust the portion of vinegar, sugar or salt if necessary. Before serving, let the beetroot cool completely and brew - for this we put it in the refrigerator for 2-3 hours. We fill with sour cream in portioned plates, and not in a common saucepan, so that our first course does not turn sour. Add mustard if desired - the taste can vary from delicate to vigorous, but in any case, stir the beetroot thoroughly to evenly distribute the hot seasoning.
   

The cold classic beetroot is ready! Enjoy your meal!

Borsch is not the only first dish with beets. There is still not less delicious soup, which can be cold and hot.

Beetroot is a very interesting, bright and easy to prepare 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 beetroot.

Beetroot - general cooking principles

Hot beetroot soup is cooked in water or broth; vegetable dressings are also made for them, as for borscht, but cabbage is not added. The soup tastes completely different, but very bright and beautiful. There are two warrants for cold beetroot. You can cook the dish with beet broth or kefir. All cold beetroots are like okroshka and similar products are added to them.

What is put in a cold beetroot:

Many different greens;

Vinegar or lemon juice.

Radish is very often added, different spices are added to improve the taste. Beetroot pots are sold with sour cream if they are not cooked with kefir. Hot soups can be reheated and refrigerated for several days. In the old days in Russia, this dish was even frozen. Cold beetroot growers do not like storage very much, since fresh cucumbers and herbs lose their taste, so it is undesirable to cook for future use.

Classic Hot Beetroot: Step-by-Step Pork Recipe

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

Ingredients

500 g of pork on the bone;

300 g raw beets;

20 g lemon juice;

30 ml of vegetable oil;

400 g potatoes;

100 g onions;

80-100 g of carrots;

70 g tomato paste;

Three liters of water for broth;

Greens, spices.

Preparation

1. If pork pulp is used for beetroot, then you can cut it into several pieces. We lay the whole bone. We wash the meat beforehand, 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. We focus on meat. It should become soft. We take it out into a bowl, let it cool.

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

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

5. Pour half of the oil into a frying pan, spread the beets, fry for a couple of minutes. Then add lemon juice. It will not allow it to fade, and pour in a little broth from the pan. Cover the frying pan and 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 skillet. But you can take any fat you like or butter, the sautéing on it turns out to be even tastier. We put the pan on fire.

7. Cut the onion into cubes, add to fry.

8. Peel three carrots and add to the onion. Cooking a regular vegetable dressing together.

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 a saucepan for the potatoes first, let the beetroot boil, boil for two minutes.

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

12. Taste the beetroot, season with salt, pepper, if necessary, throw in other spices. Simmer over low heat for about ten minutes, so that the flavors of the food merge.

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

14. Cut the greens, throw them in. Add the bay leaf and the 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 specify 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.

Preparation

1. Contrary to all the rules, beets are cooked peeled. Therefore, we thoroughly rinse 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 out the juice of half or at least a quarter of a lemon. Cook until the beets are soft.

3. Take the vegetable out of 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 put it in the refrigerator. It is more convenient to cook beets and the base for the soup in the evening, so as not to wait.

5. Pour eggs with cold water, boil after boiling for eight minutes, cool, peel. You can chop them up 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 are.

8. Rub the cooled beets or cut them 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. You can add a little mustard for spice.

11. Let's taste it. Beetroot is best when sour. Add more lemon juice or apple cider vinegar if necessary. 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 sit.

13. Pour on 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. With 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 deliciously with yogurt. In general, any fermented milk drink will do. We also use any greens, even sorrel will do.

Ingredients

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, the beetroot will need 0.5 liters of water. You can take mineral water with gas or regular drinking water. Some housewives prefer to cook in airan, then nothing needs to be added, we just use half a liter more.

Preparation

1. Wash the beets with a brush, put in a saucepan, add water, set to cook. You do not need to remove the peel, it will preserve the brightness of the root crop.

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

3. Eggs, too, boil hard-boiled until tender and fill with cold water, they should cool completely.

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

5. Optionally add some radish to the beetroot. Rinse, cut into thin slices, cutting off the ends and tails. Pour the vegetable into the rest of the ingredients.

6. We clean the boiled beets. We cut in the same way as cucumbers or rub coarsely into strips. 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 the total mass. Stir the foods together.

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

9. Mix dry ingredients together.

10. Pour the 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 knead from the long stirring.

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

12. Add plain or mineral water. Stir.

13. Season the beetroot to taste with lemon juice or vinegar. If kefir is sour, then this is not necessary.

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

Beetroot - Useful Tips and Tricks

If green onions are added to the cold beetroot, then it is better to chop it, pour it into a separate bowl, add salt and mash it with your hands. The product will release juices and 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 stand perfectly in the refrigerator for two days. If necessary, you will only need to dilute the soup.

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

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

Don't want to boil beets? You can use fresh root vegetables for cold soups, but you need to grate it finely or chop it with a blender. Such a dish will be even more useful.

Beetroot is a cold soup with beets and herbs as a staple. There are many options for the preparation of a fridge, as it is also called, with various additives: sausage, meat, eggs, fresh or pickled cucumbers. Today we have a cold beetroot, a classic recipe with a photo in different versions, choose to your taste, cook, feed deliciously to the household.

Classic beetroot

Products:

• 3 each: young beets, eggs and fresh cucumber
• Small green beam
• Freshly squeezed lemon juice
• Sugar spoon
• The same amount of sour cream

This cold soup is quick and easy to prepare, only beets take a long time. It should be washed, filled with plenty of water and cooked until cooked. Young beets will take 40-50 minutes, older ones 1 hour or a little more.

The beets are boiled, pour cold water over them to speed up cooking, remove the skins from them and grate them. Boil eggs in a small container.
Pour cold water into a saucepan in which our cold soup will be, put grated beetroot. As soon as it boils, add the juice from the half of the fruit, sugar and salt to taste. Remove from the stove, for quick cooling, lower it into a large container with ice water.

Chop the cucumbers with a grater, you can leave the skin on, whoever likes - cut into strips, chop the greens with a large sharp knife, eggs - into small cubes. Send the greens to the already cold soup.
When everyone has already sat down at the table, pour on plates, pour in a little eggs and add sour cream if desired.

Beetroot with sausage

In the summer, I often cook cold soups, especially beetroot soup, but at the request of my husband I began to add sausage, well, a huge man is not eating enough, what can you do? And it really turns out very satisfying.

Products:

• 300 g sausages
• 4-5 young beets
• 1 bunch of dill
• 5 potatoes
• 5-6 radishes
• 3 eggs
• A little juice from lemon

In addition to adding sausage to the recipe, I don't boil the beets, they are young, all the vitamins are in a plate.

I choose red beetroot, saturated so that the soup is beautiful, wash it, grind it on a coarse grater, if you have time, you can cut it into thin strips. And I also add tops, but this is not for everybody.

Put the beets in a large saucepan, pour hot water and cook, well, at least half an hour. Then squeeze the lemon juice, half is enough. The base of the soup is ready, put it to cool.

Potatoes (in their uniforms), eggs (steep) - boil, chilled into cubes and chop cucumbers, radishes, sausages and green onion feathers in the same way. We will put everything together, but we will not send it to the soup. Pour yushka into plates and add slicing.

Simple beetroot

Products:

• 3 beets
• 3 potatoes
• 2 cucumbers
• A little parsley, dill
• 3 feathers of green onion
• 2-3 lettuce leaves
• 3 cloves of garlic
• 2 tablespoons fruit vinegar
• 2 eggs
• 1 tsp horseradish
• 0.5 teaspoon of mustard not spicy
• 1 not full spoonful of sugar
• Salt pepper
• Sour cream

Wash the beets thoroughly, chop into small cubes, cook. Chopped beets in this way will cook for about half an hour, add vinegar to the water, the beets will retain their rich color.

While it is boiling, put the potatoes in their skins to boil, and boil the eggs hard. Cool down, peel and chop finely, if you want, you can also coarsely, some housewives cut the eggs only in two, there are no special strict rules - it's all a matter of taste. In the same way, we grind all the remaining products and send them to the finished beets, which have already cooled down. Mix crushed garlic with mustard and horseradish, season the soup. You can sit down at the table.

If the beetroot is not cold enough, and everyone is already looking at you with hungry eyes, put a couple of ice cubes, a couple of tablespoons of cold sour cream in the plates.

Beetroot on kefir

Products:

• 1.5 liters of kefir
• 2 medium beets
• 3 potatoes and the same amount of cucumbers
• 2-3 fresh eggs
• 200 g balyk
• One and a half liter bottle of mineral water

Keep mineral water and kefir in the refrigerator so that they are cold.
Bring the potatoes, beets with eggs to readiness and chop finely, grated cucumbers or by hand - in thin strips, balyk - like small thin noodles.

Pour cold kefir and mineral water into a saucepan or other container, add all the chopped foods, mix and let it brew.
Mineral water can be replaced with boiled cold water.

Beetroot - video recipe

Beetroot with baked beetroot

Products:

• 700 g beets
• one times less fresh cucumbers
• 4 eggs
• A little dill and green onion
• 1 spoon of sugar
• A little sour cream
• 5 tablespoons of wine vinegar
• Foil

In this recipe, bake beets. Before we wash it, wipe it with a towel and wrap it in foil, bake for about an hour, if young, for the old one it will take another half hour, the temperature should be 200 grams. While she is baking, let's take care of other products. Cook hard-boiled eggs, chop the cooled ones into cubes, chop the cucumbers and chop all the greens. Put in a saucepan, salt with sugar, vinegar. The beets are baked, cooled down, peel and rub on a coarse grater, can be cut into strips, put to the rest of the products. Pour cold boiled water, stir it, and be sure to taste it, maybe add salt, maybe sugar, you can make it thicker or thinner. Everyone to the table!

Beetroot on kvass

Products:

• Bread kvass 1.3 l
• Young beets 400 g
• Carrots 100 g
• Dill greens half a bunch
• Vinegar 3% 2 tablespoons
• Fresh cucumber 200 g
• Green onion 100 g
• Sour cream
• Sugar 1 teaspoon

The heat is 35 degrees outside, I don't want to eat anything, but the cold soup will go just right, let's start.

My beets are young, along with the tops, which I will cut off from above, and will also go to the beetroot. Having thoroughly washed it under running water, so that all the earth is gone, I will finely chop the tops, and after removing the skin from the beetroot, I will cut it into strips, as my mother cut into borscht. Pour the beets in a large amount of water and let them boil until softened, the tops later, 10 minutes will be enough for it.

A grater will help to cut cucumbers and carrots, finely chop the onion and greens, peel the boiled eggs and cut them into halves. I will mix all the products with the beetroot soup, add sour cream, 3 spoons, and all the products listed above. Kvass needs to be filtered, I will do this with gauze, pour the beetroot into the base, mix and be sure to taste it, maybe you need to add something.

All that remains is to pour into plates, put half an egg for each, and sprinkle with dill if anyone wants.

Cold beef soup

Products:

• 200 g of beef
• 2 medium beets
• 3 potatoes
• One fresh cucumber
• 2 testicles
• Lemon juice
• A little parsley, dill and green onion
• Pinch of sugar
• Sour cream or mayonnaise

Let's cook the meat, you can do it in the evening, cut it into strips. Boil the beets and potato tubers, peel them, cut them into cubes, put the potatoes aside, and fill the beets with water and literally just bring them to a boil. Let's leave to cool, you can speed up this process like this - pour ice water into a container, more than a saucepan, and lower the beet soup there.
Chop the cucumber and eggs, as you like, the taste will not change at all. Finely chop the greens.

When it cools down, add sugar and freshly squeezed juice, salt, taste, add all other products, mix and try again. If it's too thick, add cold, but always boiled water.

We told you how to cook a refreshing cold beetroot in the heat, choose any recipe, please your household!

In hot weather, I like to make refreshing cold soups. Besides okroshka and gazpacho, classic cold beetroot is a frequent guest on our table. Earlier I told you how to cook, and today I will show you how to cook cold beetroot. This low-calorie vitamin soup is prepared according to the okroshka principle; vegetables are boiled and cut before serving.

Traditionally, the soup is poured with cold beet broth or bread kvass. You can also cook cold beetroot in kefir, whey or mineral water. Today I will tell you how to cook cold beetroot is simple and very tasty. The amount of ingredients can be adjusted to your liking.

Ingredients:

• 3 pcs. beets
• 3-4 potatoes
• 2-3 cucumbers
• 3 eggs
• 0.5 lemon
• a bunch of greens (dill, parsley, green onions)
• salt, black pepper to taste

How to cook cold beetroot:

Wash the young beets, peel them. Put the vegetables in a deep bowl, add two liters of cold water and put on fire.

We will cook the beets until tender. Young vegetables take less time to cook, in 30-40 minutes the beets will be ready. Let the boiled beets cool down to room temperature.

In the meantime, let's prepare the rest of the ingredients. Wash the potatoes, peel and cook until tender.

Salt hot water from vegetables, cool tubers to room temperature and cut into cubes.

Cut the tails of fresh cucumbers, cut the vegetables into cubes. If the peel of the cucumbers is rough, then it is better to peel it first.

Hard-boiled chicken eggs. Let cool the ingredients, peel and cut into cubes, like all the previous ingredients for the beetroot.

So that the preparation of cold beetroot does not take much time, vegetables can be cooked in advance and stored in the refrigerator.

Combine chopped potatoes, cucumbers and boiled eggs in a deep bowl. Grind the cooled beets on a coarse grater and add to the rest of the products.

Finely chop the parsley and dill along with the green onion feathers, add the beetroot to the cold soup and mix all the ingredients thoroughly.

Divide the finished mixture into portioned plates. Fill them with chilled beet broth. Add salt, black pepper and lemon juice to taste. We will serve the beetroot cold classic recipe with a chilled photo, adding a spoonful of sour cream to the soup.