Today, friends will cook the first dish on the dinner table - Beetroot soup recipe for home cooking. Preparing such a soup is very simple. With a minimum of ingredients and soy simplicity, even an inexperienced housewife can handle cooking. Soup to the table can be served both hot and cold, it all depends on your preferences and the time of year. Try to make sure to cook ...

INGREDIENTS

• Beets - 1 root vegetable;
• Potatoes - 2 root vegetables;
• Carrot - 1 root vegetable;
• Meat for broth - 300 gr. (You can with a bone);
• Vegetable oil - 2 large spoons;
• Salt - 1 small spoon (to taste);
• Black pepper - 1 pinch powder;
• Dill and parsley greens - 20 gr.;
• Bay leaf - 1 piece;
• Vinegar 9% - 1 small spoon (can be replaced with lemon juice);
• Water from under the filter - 2 liters.

PREPARATION

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

Enjoy your meal!

Watch the video below for another recipe for making beetroot.

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

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

As usual, there are a lot of variations in cooking hot beetroot, each ingredient gives the soup a special taste and flavor. But let's start with the traditional classic recipe. So, how to cook hot beetroot is a classic recipe with a photo.

The classic recipe for hot beetroot

First, you need to prepare the following ingredients:

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

Cooking process:

We prepare vegetables: peel and grate the beets and carrots, cut the onions into small cubes, peel the potatoes and cut them into medium-sized cubes.

We heat the frying pan well and fry the onions in vegetable oil first until they acquire a golden color.

After 3 minutes, fill everything with tomato paste, mix thoroughly and leave on fire for another minute.

Meanwhile, bring the broth to a boil in a separate saucepan. Then we release the diced potatoes there and cook until tender.

After that, we send our vegetable fry to the pan, add the lavrushka and cook for another 5 minutes.

When our hot beetroot is ready, pour it into portioned plates, sprinkle with parsley and season with sour cream.

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

You need to prepare:

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

1. Boil the cooked beef broth first.
2. Peel and cut into thin strips or coarsely grate beets and carrots.
3. Cut the onions into small cubes.
4. Peel and cut the potatoes as well.
5. Finely chop the green onions and beet greens.
6. Next, in a hot frying pan with the addition of vegetable oil, fry the onions until golden brown, then add carrots to it.
7. In the meantime, put the potatoes into the boiling broth and cook until almost cooked.
8. 10 minutes before the potatoes are ready, send grated beets to the soup, after a while, followed by the tops.
9. Boil for another 10 minutes and put the fry, green onions, bay leaf in the soup, pepper and salt. Let it sit for another 5 minutes.
10. After that, turn off the gas and let the beetroot brew under the lid for a while.
11. As you can see, to cook hot beetroot with tops, the classic recipe will not have to change much.

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

So, you will need:

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

The meat must be thoroughly rinsed, placed in a saucepan and covered with water. Put bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

We take out the meat, cool and cut into small pieces.

Put all vegetables, in addition to potatoes, in a pan, pour in a little sunflower oil and sauté over medium heat until soft.

Meanwhile, we send the potatoes to the broth to boil.

As soon as the vegetables become soft, pour vinegar into them, mix, then put everything in a saucepan with broth to the potatoes.

When the soup is cooked, put the meat in it, salt and pepper to taste, close the pan with a lid and let our dish brew for at least 15 minutes.

After that, the soup can be poured into plates and, if desired, seasoned with a spoonful of sour cream.

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

Little tricks

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

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

The most common question is how to boil beetroot so that it stays red. Indeed, very often during the cooking process this dish loses its rich color. To prevent this from happening, you must definitely use vinegar when cooking.

Also, to maintain a bright saturated color, many housewives add tomato paste to this dish. She also prevents our soup from losing its bright shade.

If you are a vegetarian, but want a more filling soup, then prepare it with the addition of red or white beans and champignons. These are natural sources of protein that can replace meat.

If for some reason you cannot eat fried, then such a soup can be prepared without frying, simply by placing the vegetables directly into the broth.

If you want to try something unusual, then you can add lean white fish to this dish, as the peoples of Asia like to do.

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

Delicious hot and cold beetroot soup

This article is about the famous "relative" of borscht - beetroot. Many housewives do not know the differences between these two dishes, although in fact they are similar only in color. The red color comes from the addition of beets. Different types of soups are prepared depending on the season. In the summer, many will like the cold beetroot, and in the winter it will help to keep warm - hot.

Using various ingredients, you can get at least a dietary meal, at least more high-calorie.

How to cook beetroot? Below are some recipes and tips for making this delicious and truly satisfying dish.

The history and useful properties of beetroot

The very first beetroot food was tasted by the Assyrians, even 2 thousand years before our era. Green tops were used to prepare the dishes; it was also used as a medicine.

Beetroots began to be used for food after 150 centuries. In Russia, beets appeared only in the 9-10th century and became quite popular. The peasants sowed it in entire fields and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot, which was cooked with beets, has become a favorite dish in Ukraine, Belarus, Poland and other Slavic peoples. Due to its composition, such a dish is recommended for people who are overweight, due to its low calorie content and the ability to improve bowel function.

Who and when cooked the beetroot for the first time, historians do not know. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Fermented milk products were also used for its preparation.

The most delicious beetroot recipes

The common people call the beetroot a cold beetroot. It is prepared with beet broth or carrot-beet broth. Also, many housewives like to add kvass, lightly salted cucumbers or any dairy products to such a dish. From vegetables, radishes, cucumbers, green onions are added to beet soup.

Cooking beetroot soup has many different ways. It can also be prepared on the basis of meat and even fish products. Basically, such dishes are common in the Caucasus and Asia. There are even variants of such a dish with crayfish. Below are the main recipes for beetroot soup: cold, hot, with pickled beets.

Most often, cold beetroot is prepared in Russia, however, hot beetroot with meat is no less tasty. This version of beet soup is more high-calorie and nutritious. The recipe for the dish is a bit similar to ordinary borscht, however, cabbage and tomatoes are not used in its preparation. The serving of the dish is also different. Classic borscht is served with donuts, and an egg is added to the beet soup.

The classic hot beetroot recipe is made with the following ingredients:

• young beets with green tops 2 pcs .;
• beef meat 500 gr.
• carrot;
• cucumbers 2 pcs.;
• one onion;
• tomato juice;
• vinegar, sugar, salt;
• greens and sour cream to taste.

How to cook:

Cooking beetroot with meat will not be difficult. For broth, the beef is cut into small pieces and placed in a saucepan. You can cook the meat in one piece, and only then later divide it into portions. The pan is placed on high heat, the foam formed during boiling is removed with a slotted spoon or a special spoon. Boil the broth for about 1.5 hours. If young meat is used for cooking, the cooking time can be reduced.

Peel potatoes, cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, grind the carrots on the largest grater, chop the onion. Vegetables are lightly fried until light, golden brown. Beets are also rubbed, added to the pan and simmered under a closed lid for about 10 minutes until they are soft. You can add a few drops of vinegar to the pan to help the beets retain their beautiful color.

The stewed vegetables are added to the broth when the potatoes are boiled. All together they boil for about fifteen minutes. The dish is salted, pepper, and a laurel leaf is added. Two minutes before the end, chopped greens are poured into the pan. After that, the gas is turned off and the soup is allowed to brew for about half an hour. Hot food is poured into plates and served with sour cream.

Helpful advice! You can store beetroot in the refrigerator for no more than a day. After the specified time, the food becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and the broth separately, and mix it on the plate.

Cooking beetroot is not at all difficult. Prepared beets are cleaned, finely chopped or chopped with a grater. Young beets can be cooked along with the tops. Pour the chopped vegetable with water, add a little vinegar to preserve the bright color of the future soup. The product is boiled for about half an hour. The beet broth is cooled, the beets are pounded and the pot is placed in the refrigerator. A couple of hours before serving the dish on the table, they take it out and add the necessary ingredients.

While the broth cools down, prepare a vegetable dressing. To do this, finely chop green onions, dill, add salt and pepper. Radishes, as well as cucumbers, are cut into strips or cubes. All prepared vegetables are mixed, the minced garlic is added. The broth and any fermented milk product are mixed right before serving. Even regular kefir will do. The proportions of the liquid parts are adjusted to taste.

In the recipe for beetroot soup, pickled beets are used for more acidity and brightness of taste in the soup. Marinate her in advance. To do this, pour the whole beets with water, add a large spoonful of sugar, then cook for 1 hour. Then the broth is drained, the beets are cooled by pouring cold water over it. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1: 3, and more sugar is also added. All this is left for about a day at room temperature.

Beet soup is served this way. Put a vegetable dressing in a plate, pour it with cold broth mixed with a fermented milk product, add a hard-boiled egg cut in half. A spoonful of sour cream is placed next to the egg. Beetroot is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beet broth is mixed with regular kefir or other fermented milk product in an approximate ratio of 1: 2.

Beetroot soup with kefir is a traditional Lithuanian cuisine. Such a dish perfectly saves in the summer heat, is a source of vitamins, as well as essential trace elements.

Cooking the right cold beetroot

To cook beetroot soup means to please yourself on a hot summer day with a delicious vegetable dish. This popular cold dish is easy to prepare.

This will require the following products:

• potatoes;
• carrot;
• parsley and celery roots;
• leek;
• beet;
• lemon;
• cucumber;
• greens.

How to cook:

Cook beetroot according to all the rules is not difficult at all. Pour water into a saucepan, put peeled potatoes and whole carrots in it, add celery and parsley, as well as chopped leeks. Cook over low heat - a candle for about 20 minutes. Salt, pepper. When the potatoes are fully cooked, knead them thoroughly, and remove the roots.

While the soup is boiling, you need to boil three medium-sized beets and carrots "in uniforms" in another pan. They are crushed on the largest half of the grater and added to the soup. Next, juice is squeezed out of the lemon, poured into a saucepan, then a little sugar is added there. Prepared, well-washed greens are tied in bunches, dipped in a saucepan and covered with a lid. As the soup boils, you can remove it from the heat.

The finished beetroot is cooled, the herbs are thrown away and the entire pan is placed in the cold. Before serving, cut a fresh cucumber into a small plate and fill it with beetroot. Then sprinkle the soup with dill and add a large spoonful of sour cream. Garlic rusks made from black or grain bread are served separately.

Helpful advice! Instead of lemon juice for acid, you can add cucumber pickle or sauerkraut liquid.

For beetroot, you can choose almost any meat. This recipe uses chicken breast. Making beetroot soup with chicken is pretty simple.

In addition to chicken, you need to prepare the following foods:

• potatoes;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• greens;
• vegetable oil.

Step by step cooking process:

1. The prepared beets are cut into strips, the onions are chopped quite finely, the carrots are chopped on a grater on the large side.
2. 2 tablespoons of vegetable oil are poured into the multicooker bowl, prepared vegetables are poured. Select a program for roasting vegetables. If there is no standard “roast” program, the baking mode can be used. The timer is set for 30 minutes.
3. 15 minutes before the end of this program, a glass of tomato juice is poured into the thicket and stewed until the end signal.
4. During this time, you need to peel and cut the potatoes. Potatoes and meat are dipped into a bowl, poured with the required amount of water. Usually about 2.5 liters are required.
5. Hot water is used in this recipe because the cooking mode will be set to “stew”. In fact, the soup will not boil with such a program, but will only languish. Also, this method will help to shorten the cooking time.
6. It takes about 1.5 hours to stew the dish.
7. Beetroot soup with sour cream, chopped garlic and herbs is served.

A similar vegetable soup can be given to children. It is not recommended to cook beets for babies under 8 months old, but from a year on, such a dish is quite suitable for babies.

Often kindergarten children tell their mothers that they cook better in kindergarten than at home. Let's try to cook beet soup in the same way as children's chefs prepare it.

Potatoes, beets are washed under the tap and boiled in "uniforms". To do this, first put beets in a saucepan, boil for 1 hour, then add potatoes, boil for 40 minutes. Prepared vegetables are chopped, beets - on a grater, potatoes - in small pieces or cubes. Boil two eggs in a separate container.

Water is poured into a small saucepan, boiled, slightly salted. First beets are placed in boiling water, after boiling, potatoes are placed, also a small bay leaf. After boiling, the chopped eggs and finely chopped greens are lowered. For children, figures can be cut out of boiled beets and carrots.

Cooking beetroot, as you can see, is pretty easy. But to prepare a truly delicious and satisfying beetroot, you need to follow some tips. Since beets are considered the main ingredient, it is important to know the intricacies of their preparation.

• instead of vinegar, lemon juice can be added to the beetroot to maintain a bright and beautiful red color;
• ordinary table beets should be replaced with "Bordeaux", they are more tasty and give a bright, beautiful color;
• in order to preserve all the vitamins in beets, it can be pre-baked in the oven, instead of being boiled in a "uniform";
• if there are no fresh beets, canned or pickled beets can be used for the beetroot;
• when preparing a hot version of beet soup, first put the potatoes in the pan, and after cooking the rest of the vegetables with the beets.

Beetroot for the winter in banks

Preparing a dressing for beetroot for the winter is absolutely not difficult. With its help, you can quickly cook in the cold winter time, coming home from work, to cook a delicious and hearty soup.

Such a dressing allows housewives to save a lot of time.

To prepare it, you will need tomatoes, beets, carrots, and onions. Tomatoes are passed through a meat grinder, carrots and beets are chopped on a grater, onions and bell peppers are chopped. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, and left until the juice is released. After about an hour and a half, the vegetable mixture, along with the juice, is laid out in jars, which are placed in a large container. Water must be poured so that the cans are covered up to the neck.

A large container is placed on a stove, everything is brought to a boil and left on a candle - low heat for 20-30 minutes. The cans are rolled up, as usual, and allowed to cool by turning over onto the lid. The finished dressing is stored in the pantry or in the cellar.

Beetroot borscht, beetroot soup, cold beetroot - all these are the names of the same first course. It is useless to argue about which cuisine it belongs to. Several national cuisines of the world will have to fight for the championship at once.

Why is beet soup so good? Basically, it attracts with its versatility and variety of variations. In winter, for example, you can cook hot beetroot in a rich broth made from meat or bones. In the heat, when you don't feel like eating at all, a cold beet soup like okroshka seasoned with sour cream and ice kvass or beet broth will go for a sweet soul.

Classic beetroot recipe with video

Classic beetroot soup is a very healthy and tasty soup. Moreover, it is served both hot and cold. It all depends on the time of year when you decide to cook it.

• 3 medium beets;
• 3 large potatoes;
• 2 medium carrots;
• 1 head of onion;
• 1 leek (white part);
• a small piece of parsley and celery root;
• 2 tbsp salt;
• 3 tbsp Sahara;
• 3 tbsp lemon juice;
• 1 large cucumber;
• fresh herbs;
• sour cream.

Preparation:

1. Boil beets and carrots in advance until cooked.
2. Peel potatoes, parsley and celery roots. Cut the potatoes into large slices, the rest of the vegetables into 2-3 parts.
3. Pour 4 liters of strictly cold water into a suitable saucepan and immediately load the prepared ingredients, followed by finely chopped onions and leeks.
4. Cover, bring to a boil and simmer on low simmer for about 20 minutes.
5. Peel boiled beets and carrots, grate vegetables on a coarse grater.
6. Once the potatoes are completely cooked, remove the roots from the soup. Use grated beets and carrots instead.
7. Add salt, sugar and lemon juice immediately. After the beetroot boils again, turn off the heat.
8. Cool the prepared soup to room temperature and refrigerate for further cooling.
9. Before serving, place a serving of fresh (or pickled) cucumber cut into strips, a spoonful of sour cream into each plate and cover with cold beetroot. Sprinkle with chopped herbs on top.

Cold beetroot - step by step recipe

The next cold beetroot is cooked like okroshka. For pouring, the recipe suggests using a cold beet broth.

• 3 young beets with leaves;
• 2-3 large eggs;
• 2 medium cucumbers;
• 2-3 medium potatoes;
• green onions;
• sugar, vinegar (lemon juice), salt to taste.

Preparation:

1. First of all, start preparing the beetroot broth. Cut the leaves with stems, peel the root crops.
2. Boil about 2 liters of water, add a little sugar and vinegar (lemon juice). Dip the whole peeled beets and cook until cooked through.
3. As soon as the beets are easy to pierce with a knife or fork, remove them, cool slightly so as not to burn themselves, and cut into strips. Return it back to the pot and gradually cool the broth naturally. During this time, it will completely absorb the color and taste of beets.
4. Put the potatoes and eggs to boil in a separate bowl and start processing the beet leaves. Remove the ugly and spoiled parts, wash the leaves with stems well, pour boiling water over, dry and cut into small pieces.
5. Boiled potatoes, after they cool down, cut into small cubes, fresh cucumbers - into strips, eggs - into large slices.
6. Finely chop green onions or any other greens, sprinkle with coarse salt and rub a little.
7. Put the prepared ingredients in a saucepan and pour the beetroot broth along with the beets. Season with salt, add a little lemon juice and sugar if desired. Stir gently and refrigerate for half an hour.

Hot beetroot recipe

In winter, our body especially often needs hot first courses. At the same time, the beetroot saturates the body with vital energy and vitamins.

For 3 liters of water:

• 500 g of chicken;
• 2-3 medium beets;
• 4-5 pieces of potatoes;
• 1 medium carrot;
• 2 small onions;
• 2 garlic cloves;
• 2 tbsp tomato paste;
• salt, ground black pepper, bay leaf;
• frying oil.

Preparation:

1. Cut the chicken into portions and dip in cold water. Cook for about 30-40 minutes.
2. Peel all vegetables. Cut the potatoes into cubes, quarter onions into rings. Beets and carrots in thin strips (if you are lazy, just rub coarsely).
3. Remove the boiled chicken and separate the meat from the bones. In the boiling broth, toss the potatoes and half the chopped beets.
4. Heat the oils in a skillet, sauté the onions until transparent, and add the remaining beets and carrots. Cook for about 10 minutes until vegetables are tender.
5. Add tomato, lavrushka to the fry and add a little water to make a thin sauce. Simmer covered on low gas for about 10-15 minutes.
6. Transfer well-stewed tomato dressing to boiling soup. Add salt and ground pepper to taste.
7. Boil for another 5-7 minutes, season with chopped garlic, dry herbs and turn off.
8. Let it brew for at least 15 minutes before serving and serve with sour cream.

Beetroot in a slow cooker - a step by step photo recipe

Cold beet borscht or simply beetroot soup is best done on beet broth. A multicooker will perfectly cope with this task. And the ready-made dish will add a little variety to the usual summer menu.

• 4 small beets;
• 4 medium potatoes;
• 300 g ham or boiled chicken meat;
• 4 eggs;
• 3-4 medium cucumbers;
• half a lemon;
• fresh herbs and green onions;
• salt, sugar to taste.

Preparation:

1. Peel the beets, cut them into strips or grate them.

2. Load into a multicooker and immediately pour 3 liters of cold water.

3. Select the "soup" mode in the technique menu and set the program for 30 minutes. After completing the process, cool the broth directly in the bowl. Don't forget to add lemon juice, salt and sugar to taste.

4. While the broth is cooling, cook the potatoes and carrots. Refrigerate, peel and chop randomly.

5. Wash cucumbers and herbs thoroughly, dry and cut as you like.

6. Cut the ham or chicken into small cubes. For a completely lean soup, omit this step.

7. Mix all prepared ingredients.

8. Place the sour cream and the required portion of the base before serving. Pour the cooled broth along with the beets. Garnish with half an egg and sour cream.

How to cook beetroot on kefir

There aren't many cold summer soups out there. Among them, the most popular is the familiar okroshka. But an alternative to it can be the original beetroot on kefir.

• 2-3 medium beets;
• 4-5 eggs;
• 3-4 cucumbers;
• 250 g of sausage, boiled meat;
• 2 liters of kefir;
• 250 g sour cream;
• greens;
• salt to taste.

Preparation:

1. Boil the beets and eggs until cooked in different saucepans. Cool and clean. Chop eggs at random, beets - coarsely grate.
2. Cut sausage or meat into cubes, cucumbers into thin strips. Finely chop the available greens.
3. Mix all prepared foods together, add salt and sour cream. Fill with kefir.
4. Stir, if it turns out to be thick, dilute with mineral or purified water.

Beetroot with meat - a very tasty recipe

Beetroot is often confused with borscht. These two hot dishes are really similar. The only difference between beetroot is that it is not customary to add cabbage to it.

• 500 g of beef;
• 3-4 potatoes;
• 2 medium beets;
• one large carrot and one onion;
• 2-3 tbsp. tomato;
• vinegar or lemon juice (acid);
• vegetable oil for frying;
• salt, bay leaf, ground pepper;
• sour cream for serving.

Preparation:

1. Cut the beef pulp into large pieces and dip in boiling water. Boil over low heat after boiling for about 30-40 minutes, not forgetting to remove the foam.
2. Cut the peeled beets into strips, potatoes into regular slices. Add to a saucepan and cook for 20-25 minutes.
3. At the same time, chop the onion and carrot, fry until golden brown in vegetable oil. Add tomato and some stock. Simmer on low gas, covered, for about 10-15 minutes.
4. Transfer the stir-fry to the beetroot, salt and season to taste. After another five minutes, turn off the heat and let the soup stand for about 15-20 minutes.

Beetroot on kvass

Cold beetroot soup with kvass has an invigorating, slightly spicy flavor. Ideally, it should be cooked with beetroot kvass, but ordinary bread is also suitable.

• 2 medium beets;
• 5 potatoes;
• 5 medium fresh cucumbers;
• 5 eggs;
• 1.5 l of kvass;
• 1-2 tbsp. shop horseradish with beets;
• salt pepper;
• sour cream or mayonnaise for dressing.

Preparation:

1. Boil beets, potatoes and eggs in different dishes until cooked. Cool well and chop like okroshka, you can grate the beets.
2. Cut the cleanly washed cucumbers into strips, chop the herbs and grind with a handful of salt.
3. Put the prepared ingredients in one large saucepan, add horseradish, sour cream, salt and pepper to taste. Pour in kvass, mix.

Unlike many complex dishes, beetroot can be called the most inexpensive. You can cook it even without meat, it turns out to be no less satisfying and tasty. The main condition is to have high-quality and sweet beets of a bright burgundy color. Cylindrical and round grades of the "Bordeaux" type are ideal for these purposes.

To preserve the ideal color of root vegetables and all the nutrients, it is best not to boil the beets, but to bake them in the oven. This is especially true if the recipe does not involve the use of beet broth, and the valuable product has to be simply poured out.

It has been experimentally proven by many housewives that the original color of beets helps to maintain an acidic environment. To do this, just add a little vinegar (regular or apple cider) or lemon juice (acid) to the pot where the root vegetable is boiled.

By the way, if there are no fresh vegetables at hand, then pickled beets are suitable for cooking beetroot. In this case, the dish will turn out to be even more piquant and tasty.

As for cold soup, there are countless variations of its preparation. For pouring, for example, you can use both beet or any other vegetable broth, and kvass (bread or beetroot), as well as chilled meat or fish broth, kefir, mineral water, natural yogurt, cucumber pickle, etc.

The main ingredients of cold beetroot are beets and eggs. Then you can add whatever comes to mind and is at hand. Fresh cucumbers, radishes, any kind of meat products (including sausage), boiled mushrooms and even smoked fish with other seafood.

The only condition: for the beetroot to be tasty and healthy, it should be cooked literally at one time. How so, due to the addition of acid, without much damage to the quality, the dish can be stored for no more than a day, and even then strictly in the refrigerator.

One of the varieties of soups is beetroot soup. This is a beetroot dish, peculiar. It is especially popular in winter.

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. Whoever has invented this amazing food has made a real gift for the world's culinary arts.

As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the dish a special taste and flavor. Today we will share with you 6 classic recipes for a wonderful hot soup. I also suggest evaluating the recipes.

Ingredients:

• Chilled beef - 500 g;
• Tomato juice - 1 tbsp.;
• Beets - 2 pcs. (large);
• Potatoes - 5 pcs.;
• Carrots - 1 pc. (large);
• Onions - 1 pc.;
• Vegetable oil - 3 tbsp. l .;
• Dill greens - 1 bunch;
• Salt to taste;
• Black pepper to taste.
• Water - 3 liters.

Cooking method:

1. Prepare the broth, cut the meat into pieces, put them in a saucepan and fill them with cold water. saucepan with ingredients on fire. After a while, collect the scalded foam with a slotted spoon or spoon. Reduce heat and simmer broth for 1.5 hours.

2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Cook for 20 minutes until the potatoes are tender.

3. While the potatoes are boiling, peel and grate the carrots. Also chop the onion. Fry them together in a skillet with vegetable oil until golden brown

4. Peel, wash the beets and grate. Fry it in a skillet with vegetable oil under a closed lid until it becomes soft, about 10 minutes

5. Then pour the tomato juice into the pan. Simmer everything together for another 10 minutes, until the dressing is thick.

6. When the potatoes are ready, add the fried onions and carrots to the broth. And then beetroot dressing

7. Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.

8. Finely chop the greens and add to the pan. Cook for another 2-3 minutes.

9. Then turn off the stove and leave to stand for about half an hour. Pour the hot dish into bowls. Serve with sour cream. Enjoy your meal.

Soup with step by step photos

Ingredients:

• Meat broth - 2.5 liters;
• Beets - 2 pcs.;
• Carrots - 1 pc.;
• Potatoes - 5 pcs.;
• Onions - 1 pc.;
• Sugar to taste;
• Parsley - 1 bunch;
• Tomato paste - 2 tablespoons;
• Bay leaf - to taste;
• Ground black pepper - to taste;
• Salt to taste.

Cooking method:

Peel and rub the beets with carrots on a coarse grater.

Finely chop the onions.

Peel and cut the potatoes into medium-sized cubes.

In a frying pan in vegetable oil, first of all, fry the onions until golden brown, and then put the carrots here, fry them for 2 - 3 minutes, then add the beets there and continue to simmer. We fill everything with tomato paste, mix thoroughly and leave on fire for another minute. Add sugar, pepper and salt to taste.

In a separate saucepan, bring the meat broth to a boil, release the diced potatoes there and cook until tender.

We add our vegetable fry, lavrushka to the pan and cook for another 5 minutes.

When our food is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.

Recipe with tops

Ingredients:

• Beets with tops - 350 g;
• Onions - 80 g;
• Green onions - 50 gr.;
• Potatoes - 200 g;
• Carrots - 80 g;
• Meat broth - 2 l;
• Salt, pepper and herbs to taste.

Cooking method:

1. Boil meat broth from cooked beef.

2. Peel and cut beets and carrots into thin strips.

3. Chop the onion into small cubes.

4. Wash, peel and cut the potatoes as well.

5. Finely chop green onions and beet tops.

7. While the vegetables are fried, let the potatoes go into the boiling broth and cook.

8. 10 minutes before the potatoes are ready, we send the grated beets to the soup, after a while after them - the tops.

9. Cook for another 10 minutes and put the roast, herbs, bay leaf in it, pepper and salt.

10. After that, let the beetroot steep under the lid for a while.

11. To make this soup with tops, the classic recipe will have to be slightly changed.

Hot beetroot with chicken

Ingredients:

• Chicken - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Beets - 1 pc.
• Potatoes - 3 pcs.
• Tomato paste - 1 tbsp. the spoon
• Black salt and pepper - to taste
• Bay leaf - 2 pcs
• Sour cream.

Cooking method:

1. Prepare the meat. Put the chicken in a saucepan and fill it with cold water, put it on the fire and wait for it to boil. As soon as the broth boils, remove the froth, set it to a slow fire and salt. Cook the chicken until tender.

2. At this time, we prepare the rest of the components. We take the onion, peel it and wash it under running water. Then chop finely. We peel the carrots, rinse well. Next, chop the carrots into thin strips. Peel the beets, wash and cut into thin strips.

3. Take a frying pan, pour in some oil and heat well. Put the chopped onions and carrots in a preheated pan. Now you need to add beets and vegetables to the pan. Then we fry, stirring constantly.

4. Add tomato paste and hot broth to the pan. Cover the pan with a lid and leave to simmer over low heat until the beets are cooked.

5. Peel the potatoes, rinse well and cut into cubes. Put the potatoes in the meat broth when the chicken is ready.

6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until cooked, and before removing from the stove, you need to add greens and bay leaves to it.

7. It is necessary to let the dish brew for 1-1.5 hours, and then it is ready to eat. Pour it into plates and add a little sour cream.

Classic beetroot meat-free

Ingredients:

• Beets - 250-350 gr.
• Carrots - 150-200 gr.
• Potatoes - 200 gr.
• Tomatoes - 400 gr.
• Onions - 70 gr.
• Salt - 1.5 tbsp spoons
• Sugar - 1 tsp
• Sour cream - 100-200 gr.
• Greens - 0.5 bunch
• Lavrushka - 2-3 leaves.

Cooking method:

1. Prepare vegetables: after peeling and washing the beets and carrots, rub them on a coarse grater, rinse the potatoes into slices, cut the onion finely.

2. Scald the tomatoes with boiling water and remove the skin, finely chop.

3. In a well-heated frying pan in vegetable oil, fry the onion until golden brown.

4. Then add the carrots here, fry for another 2 - 3 minutes, send the beets there and continue to fry, then add the tomatoes and simmer for 5-7 minutes.

5. Meanwhile, in a separate saucepan, bring the water to a boil, then release the diced potatoes there and cook until tender.

6. Add sugar, pepper and salt to taste,

7. After that, we send our vegetable fry to the pan, add the lavrushka and cook for another 5 minutes.

8. When serving, season with herbs and sour cream. Enjoy your meal.

Video on how to cook a delicious beetroot with eggs

Enjoy your meal!!!

There are dozens of different ways to cook beetroot. In the classic version, beets, fresh cucumbers and herbs are used as the main products. Boiled potatoes and eggs are added for greater satiety. Beet broth gives the beetroot a characteristic color. To do this, beets are cleaned and cooked in acidified water, which helps to preserve their natural color. Cucumbers, finely chopped dill and green onions add freshness to the dish. The finishing touch is sour cream, which binds all the flavors together, gives the beetroot a pleasant sourness and creamy taste. Try it - you will definitely like it!

Cooking time: 10 minutes + 1 hour for boiling vegetables / Yield: 3 l

Ingredients

• beets - 300 g
• 9% vinegar - 1.5 tbsp. l.
• water - 2 l
• potatoes - 3-4 pcs.
• chicken eggs - 3 pcs.
• fresh cucumbers - 2 pcs.
• green onions - 1 bunch.
• dill - 1 bunch.
• sour cream and salt to taste

How to make a classic beetroot

The dish is prepared quickly, the only thing that takes time is boiling vegetables, especially beets. Therefore, I recommend putting them to cook in advance so that the next day the food is properly cooled and you can start cutting. So, I peel the beets, cut them into 2-4 parts, fill them with water, immediately add vinegar and boil until tender - about 1 hour, over high heat. The water should completely cover the beets, as it boils down, you can add it. Separately boil potatoes "in their uniforms" and hard-boiled eggs.

After the beets have completely cooled in the broth, take them out and grind them on a coarse grater. I filter the broth into a separate container, add boiled cold water to the amount of 2 liters.

I peel fresh cucumbers if they are bitter. I grind them on a coarse grater. If you wish, you can cut them into thin strips or cubes if you prefer. In grated form, cucumbers give off their taste and aroma faster, which means that the beetroot needs less time to infuse.

Peel the potatoes and cut them into medium cubes. I send it to the bowl with the other ingredients.

Finely chop a bunch of green onions and dill with a knife - the herbs will give the soup a characteristic taste and aroma, so add it without fail.

I fill with beet broth. I add salt to taste. If there is not enough acid, then you can add freshly squeezed lemon juice. Stir and let it brew for at least 30-40 minutes. Beetroot can be seasoned with sour cream immediately or just before serving, this is a matter of taste. Boiled eggs are most often also added directly to plates, but if desired, they can be chopped into cubes and added to the soup along with other foods.

Cold classic beetroot is left to pour into plates and can be served. For each serving, there is a spoonful of sour cream and half an egg. Enjoy your meal!