Beetroot Refrigerator: A Step-by-Step Summer Soup Recipe.

Easy and refreshing step by step recipes for fresh and pickled beets.

Beetroot chiller is an easy-to-make cold summer soup that is great for enduring the heat. This dish comes from the culinary traditions of the Baltic peoples.

According to classic recipes, holodnik is prepared with the addition of sour cream, kefir or heavy cream. Finely chopped various greens are also introduced. It can be green onion feathers, cilantro or parsley, dill or even sorrel with mint. Here you can show your imagination and pick up a mixture of herbs to your own taste.

Beetroot soup is a very nutritious and healthy soup, since many products for its preparation (including greens rich in vitamins C and E) do not undergo heat treatment. Try to make a cold beetroot to fully appreciate all its taste and benefits!

Beetroot fridge (step by step recipe) - general cooking principles

Any beetroot is suitable for the refrigerator. But, it is better to take the young one. It will cook faster and turn out, in finished form, much softer. Readiness itself should be checked with a fork. If it enters gently, then the beets are ready. The main thing is that the fresh vegetable is not spoiled and not softened.

The refrigerator is mostly cooked without meat. But, if you decide to add it, then you need to add cooled meat without broth. Traditional soup is prepared only on beetroot broth, seasoned with salt, lemon juice and sometimes sugar.

Be sure to add boiled chicken eggs (hard boiled), fresh cucumber and greens to the soup. It is not necessary to season this soup. But, if you really want, then liquid sour cream, kefir, yogurt or milk are suitable for this.

Some step-by-step recipes also add boiled potatoes with carrots, radishes, sausages and fresh onions.

All the chopped ingredients in the pan must be mixed together with the dressing, then pour in the broth or water. Then you should add seasonings and salt, mix everything with a ladle and send for an hour in the refrigerator.

Beetroot Refrigerator: A Classic Step-by-Step Recipe

Ingredients:

200 g of beef or veal;

200 g of beets;

200 g of fresh cucumbers;

Four chicken eggs;

A bunch of green onion feathers;

Bank of sour cream;

Half a lemon;

Salt to taste;

Ground black pepper to taste.

Cooking method:

1. The very first step in preparing the refrigerator will be the preparation of beets. We rinse it in water from dirt and sand. We clean the housekeeper or a knife from the skin.

2. Immerse the peeled beets in a pot of water.

3. We put it to cook. Salt is not added yet.

4. When foam appears on the surface of the burgundy broth from beetroot juice, remove it.

5. Cook with the pot lid half closed.

6. It will take a long time to cook beets, for this process you can take a pressure cooker. So the readiness of the root crop will come a little faster.

7. Rinse the meat under running water.

8. Put a piece of meat in a separate pan.

9. Fill with cold water. To speed up the cooking process of meat, you can add a little lemon juice to the water.

10. We put on a strong fire of the stove.

11. We are waiting for the boil. Then foam will float up, which must be removed with a spoon or slotted spoon.

12. We take another small saucepan and put raw eggs into it.

13. Fill the eggs with water and set to cook for 10-13 minutes until the state is "hard boiled".

14. In the meantime, we are working on other products for the beetroot refrigerator. The step-by-step recipe continues with the processing of cucumbers. They need to be washed well in water. If the cucumbers are large, you need to peel off the thick skin. If young, use them whole, removing only the "ass".

15. So, cut the peeled cucumbers into thin strips.

16. We put the cucumbers in a clean saucepan with a volume of about 2.5-3 liters. In it we will collect a cold beetroot.

17. We sort out green onion feathers from unusable specimens.

18. Immerse the selected onion feathers in a bowl of cold water.

19. At the same time, turn on the cold water from the tap.

20. Take the onion from the bowl and wash it under running water.

21. Then lay on a clean towel to remove excess moisture.

22. Cut the processed onion into small rings.

23. We shift the onion to the cucumbers in the pan.

24. By this time, the eggs have already been cooked. We put them under a stream of cold water. This way they will cool down quickly.

25. We clean the eggs from the shell.

26. Cut them into strips. One egg, if desired, can be left for decoration.

27. Add to onions and cucumbers.

28. We spread the cooked beets from the broth.

29. Leave the broth to cool.

30. When the beets cool down a bit, cut them into thin slices, and then into strips.

31. We take out the meat from the broth (it should be soft, brought to full culinary readiness). This will take at least an hour and a half.

32. Cut the boiled meat into strips.

33. Mix meat, beets and transfer to the rest of the products in a saucepan.

34. Pour sour cream there (should be about 200-250 ml).

36. Squeeze the juice from half a lemon, making sure that the grains do not get caught. You should get about 40-45 ml. You can use juice with pulp.

37. Pour the lemon juice into the refrigerator.

38. We mix everything.

39. We take a pan with cooled beetroot broth.

40. Through a sieve, pour the broth into a pan with food almost to its full volume. Now you can vary the density of the finished refrigerator.

41. Then we mix everything.

42. We send the soup to the refrigerator to cool.

43. Literally after 15 minutes, the cold beetroot can be served at the table.

44. Pour the soup into bowls and decorate with the halves of the remaining egg and green feathers.

Pickled Beetroot Refrigerator with Sausage: A Step-by-Step Recipe

Ingredients:

200 g of pickled beets;

150 g potatoes;

100 g red radish;

100 g of fresh cucumbers;

Two chicken eggs;

200 g boiled sausage;

A mixture of fresh herbs and herbs;

Half a lemon;

500 ml of kefir without additives (you can use biokefir);

Salt to taste;

Ground pepper to taste.

Cooking method:

1. From the very beginning, let's boil water in a kettle.

2. When it boils, remove the kettle from the stove and leave the water to cool. You will need it at the end of the step-by-step preparation of the beetroot refrigerator.

3. Rinse the potatoes with clean water.

4. Put it in a saucepan.

5. We also place raw chicken eggs there.

6. Fill with water and set to boil. We will then clean these products, so we don’t have to worry about the appearance of foam.

7. Take pickled beets. We release it from the marinade, it is not required in the recipe.

8. Cut the beets into small cubes.

9. We shift into a pan for the refrigerator.

10. Rinse and, if necessary, clean the radishes.

11. We also cut it into small cubes.

12. We wash fresh cucumbers.

13. We cut off their "ass" and clean off the thick skin. Cucumbers with delicate thin skin are left unpeeled.

14. Cut the cucumbers on a cutting board, first into thin slices along, then into long sticks. Then cut crosswise into cubes.

15. We cut boiled sausage (you can take a doctor's or even boiled sausages) like cucumbers. We get a hill of small sausage cubes.

16. In a saucepan with beets, we shift the chopped cucumbers, radishes and sausage.

17. We return to the pot with potatoes. Put it on a plate to cool naturally. You can’t put potatoes under cold water, otherwise it will be hard, as if it hadn’t been boiled.

18. And put the eggs under running cold water for a few minutes.

19. Then wipe the eggs with a clean cloth from the water.

20. We clean them from the shell.

21. Cut into small cubes on a cutting board. You can simply chop them into crumbs with a table knife.

22. We clean slightly cooled potato tubers from thin skins.

23. Cut the potatoes as well as other products into small cubes. Slicing of all products in one dish should be uniform.

24. We take the greens chosen for the recipe and sort it out manually.

25. Then immerse in a bowl of cold water and mix with your hands.

26. We take out the greens from the water.

27. Transfer to a clean, dry (you can paper) kitchen towel. This is how we get rid of excess liquid.

29. Put the potatoes and eggs into a saucepan with beets, where there are already beets, cucumbers, radishes and sausages.

30. Pour kefir there and spread the chopped greens.

32. Squeeze juice from half a lemon.

33. We filter the juice through a sieve and pour it into the refrigerator.

34. Mix everything thoroughly with a ladle.

35. Now add boiled cold water from the kettle to the full volume of the pot. She boiled at the very beginning of step-by-step cooking.

36. Close the pan with a lid.

37. Put in the refrigerator for cooling and infusion.

38. Serve, garnished with the remaining herbs and sour cream.

Beetroot Refrigerator (Step by Step Recipe) - Tricks and Useful Tips

You can make your own pickled beets. To do this, clean it, cut into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.

If desired, cottage cheese can be added to the refrigerator, which will decorate the taste of the dish.

To make the dishes rich in color, you can add a little vinegar to the beetroot broth.

Ingredients can be cut not only into cubes, but also into strips.

For a sour taste of the refrigerator, you can add brine or lemon juice to it.

For a more interesting taste, the refrigerator can be filled with mineral water or kvass.

You can serve the refrigerator both in seasoned and mixed form, and all components separately.

The finished refrigerator should be stored in the refrigerator for no more than a day.

The abundance of cold beets with beets

Beet cold is a traditional dish of the national cuisine of Poland, Belarus and the Baltic states. Prepared on the basis of beetroot broth. Boiling time for beets is 30 to 60 minutes. Instead of a decoction, many people prefer to cook with kefir and homemade kvass. You can also cook not with boiled beets, but with pickled ones.
The refrigerator is filled with chopped fresh herbs, boiled eggs and other ingredients, depending on the recipes, of which there are a great many. It is served directly from the refrigerator, sometimes with sour cream or boiled potatoes.
Despite the low calorie content of the refrigerator, it remarkably quenches thirst and hunger, therefore it is especially in demand in summer. Here are some of the most popular recipes.

Light ice cream with boiled eggs

This refrigerator is easy to make. For eight servings you will need:

Medium-sized beets - 2 pieces;

A bunch of green onions;

Small fresh cucumbers - 4 pieces;

A bunch of dill;

Four hard-boiled eggs;

Sour cream - 8 tablespoons;

Lemon or a third of a teaspoon of citric acid;

Salt is added to taste.

The sequence of our actions is as follows:

1. Cook the beets until fully cooked. After it cools down, rub it on a grater.
2. We cut the cucumbers into thin circles, from which we then cut into thin strips. Grind onion and dill, mix with cucumbers and set aside on a separate dish.
3. Grated beets are placed in a decoction. Add the juice of squeezed lemon to the broth to taste and put the beetroot in the refrigerator.
4. Before serving, put chopped greens in each plate. After that, fill it with a decoction, which by that time acquires a rich bright color, and add a tablespoon of sour cream and half a boiled egg.

Beetroot will saturate better if you flavor it with pieces of brisket and boiled potatoes, cut into cubes.

Refrigerator on beef broth with tomatoes

This is a classic Belarusian cold drink recipe. Belarusian cold beet is considered the most high-calorie. To prepare it, we need:

• Lean boneless beef - 300 g;
• Water - 3 liters;

Medium-sized tomatoes - 2 pieces;

Red bell pepper - 1 piece;

Large potatoes - 2 pieces;

Greenery;

Medium-sized beets - 2 pieces;

Bulb of medium size - 1 piece;

Salt - a tablespoon;

Sugar - a tablespoon;

Vinegar - a tablespoon;

Black pepper very finely ground - ½ teaspoon.

Let's write down the points that we have to do:

1. We lower the beef into cold water and put it on the fire. Cook it in boiling water for an hour, constantly removing fat.
2. Boil potatoes and beets separately. We clean the beets, cut into strips or rub it on a grater.
3. Dip tomatoes in boiling water and peel. Then you need to crumble them together with onions and place in a boiling broth. We also put red pepper cut into rings, cubes of potatoes and beets. Then boil the broth for another 20 minutes.
4. Cool the broth, remove the meat from the pan and cut it into small cubes. After the beetroot has infused, it is served on the table.

Instead of beef, you can use 100-150 g of mushrooms.

Refrigerator with half-smoked sausage and cucumbers

This simple recipe allows you to prepare a cold beetroot soup, which is especially pleasant and healthy to eat in the summer heat. It doesn't take long to cook the soup. For this you will need:

• Large beets - 2 pieces;

Low-fat sausage - 300 g;

A bunch of green onions;

A bunch of dill;

Medium cucumbers - 4 pieces;

Sugar - a tablespoon;

Salt, ground pepper, vinegar or lemon juice - ½ teaspoon.

Let's analyze the sequence of actions in steps:

1. We clean the washed beets from the peel and put them in cold water. Cook in a closed saucepan over low heat for 45-50 minutes. Now, having cooled the broth, you should remove the beets from it and strain.
2. Grate the beetroot and place it back in the pot. Then salt the resulting soup and add sugar, vinegar or, instead of vinegar, lemon juice to taste.
3. We remove the tips from the washed cucumbers and cut them into small straws. My green onions and dill, then chop them. Cut the sausage into thin slices.
4. In a separate bowl, mix greens with cucumbers, sausage slices, pepper and salt.

On the table, cold beetroot soup and assorted greens are served in different bowls. Those sitting at the table add a vegetable mixture to taste.
There is a Belarusian custom, according to which boiled young potatoes are served instead of bread with a holodnik.

Refrigerator with sausage and pickled beets

With a close look at any cold drink recipe, it becomes clear that boiled beets can be replaced with pickled ones without compromising quality. Beetroot from pickled beets is no less tasty. But sometimes the use of pickled beets is specifically specified. Let's take a recipe. To prepare it you will need:

• A can of pickled beets with a volume of 700 g;

medium sized cucumber;

large potato;

Two chicken eggs;

Raw smoked sausage - 100 g;

Water - 1 l;

Green onions - 150 g;

Dill - 100 g;

Salt - to taste.

This dish is prepared as follows:

1. We drain the brine from the jar of pickled beets, so that no more than half a glass remains in the jar. We cut, if required, beets, as well as chop sausage and greens.
2. We put all this in a saucepan, add a liter of cold, boiled water. Add salt to your taste and refrigerate. The soup is ready.

Refrigerator with beets on kefir, with cucumbers and herbs

• Large, red beets - 3 pieces;
• Large bunch of onions - 2 pieces;
• Dill - 150 g;
• Fresh cucumber - 2 pieces;
• A liter of fat-free kefir;
• A liter of carbonated mineral water;
• Salt - a teaspoon.

Let's write the recipe in stages:

1. Boil the beetroot and finely chop it.
2. Grind chopped onions with dill with salt and mix them with cucumbers, cut into small strips.
3. We put beets and a mixture of greens in a saucepan, pour mineral water and kefir. It will foam a little, don't worry.
4. We put the pan in the refrigerator for two hours.

Refrigerator for children with doctor's sausage

This recipe will be very useful for parents, as children are reluctant to eat hot dishes in the summer. Cold beetroot can serve as a good substitute. In addition, its preparation is not particularly difficult. You need to have the following products:

• Doctor's sausage - 300 g;

Two chicken eggs;

Two liters of boiled water;

Sour cream with low fat content - 150 g;

Two not too big beets;

a tablespoon of lemon juice;

two cucumbers;

Salt - ½ teaspoon.

When preparing, we observe the following sequence of actions:

1. We cut the sausage into small cubes.
2. Hard boil the eggs and chop them as small as possible.
3. Shredded cucumbers.
4. We chop the onion.
5. Grate pre-cooked and peeled beets on a grater.
6. All this is placed in a metal bowl and poured with boiled, cold water.
7. After adding salt and lemon juice to taste, leave to cool in the refrigerator.

Serve with sour cream, placing a tablespoon on a plate.

Kholodnik is a traditional dish of the Slavs, the recipes of which are common in the kitchen of many housewives. They like to cook it in the summer, when you can’t physically resist the stove, and you don’t even want to think about hot, rich borscht. The editors have selected a variety of cold recipes, which can be safely called the main competitor of okroshka.

What is the benefit of a refrigerator?

Refrigerator recipes, according to experienced chefs, are the basics with which you should start your acquaintance with cooking. This conclusion is based on the features and methods of cooking everyone's favorite summer soup, which cannot be spoiled.

The secrets of attractiveness and features of the preparation of the refrigerator are as follows:

• Its preparation takes no more than 25-30 minutes.
• The dish perfectly refreshes in the summer heat and saturates the body with important vitamins and microelements “from the garden”.
• Kholodnik is prepared without meat and belongs to the category of dietary soups.
• This soup cannot get bored and pall - many variations of its recipes will allow you to cook a traditional dish every day in a new way.
• The refrigerator is perfectly stored and every day it only becomes tastier, like real wine.

Kholodnik: beetroot recipes and more

Beetroot soup is prepared differently in each country. In Latvia, it is based on pickled beets, in Belarus they are cooked on beetroot broth and kefir, and in Russia - on water or kvass with the addition of sour cream. But the main "highlight" of this dish is its juicy and bright color, which not many can achieve.

The secret here lies in the cooking of beets. So that the main ingredient of the refrigerator does not darken and does not become a “dirty” color, it is recommended to add a pinch of citric acid or a spoonful of table vinegar to the water, then the beets will retain their colors and the soup will turn out to be colorful.

Cold beetroot - a classic "in Belarusian"

Ingredients: beet broth and kefir (in a ratio of 1: 1), boiled beets, cucumber, fresh herbs, boiled egg, salt and sugar (to taste).

Cooking: cut all the vegetables into thin strips and pour the liquid base. Season to taste and garnish with finely chopped herbs. For a piquant taste, gourmets can add a little mustard and lemon juice to the soup.

Refrigerator on kefir - a competitor of okroshka

The beetroot refrigerator on kefir differs in composition only with a liquid base. For her, instead of beetroot broth, kefir is combined with sparkling water for a sharp taste or with kvass, which will add sourness to the dish. Traditional Ingredients(boiled beets, cucumber and boiled egg) are cut into strips, after which they are poured with chilled liquid and infused for several hours (the longer the better).

Russian housewives add boiled potatoes and meat to this soup, which makes it a full-fledged first course, especially for men.

Fridge with pickled beetroot - Lithuanian version

Lithuanian holodnik has a special taste of traditional summer soup. His step-by-step recipe practically does not differ from the classic one, but has some subtleties.

The main distinguishing ingredient of the “Lithuanian-style” refrigerator is pickled beets, which are prepared in advance before pouring the soup. To marinate beets for the refrigerator, you will need to cut the boiled root vegetables into strips or grate on a coarse grater, season with vinegar, sugar and salt, then leave for 30 minutes.

For a liquid base in this soup, kefir is mainly taken or a cold water is prepared. The technology for preparing such a dish is similar to the classic recipe. Grated horseradish can be added only as seasonings with salt.

Also, a summer refrigerator, the photo of which causes appetite even in the summer heat, can be reproduced in a very boring version. Experienced housewives add garden and wild berries, fish or seafood to the soup, and instead of kefir, they take yogurt or sour milk for the base. The cooler recipe also allows you to roam in terms of seasonings - cloves and cardamom, saffron and ginger, cinnamon and curry go well with it.

A simple recipe for a latvian pickled beetroot refrigerator step by step with a photo. Easy to cook at home in 10 minutes. Contains only 223 kilocalories.

• Preparation time: 17 minutes
• Cooking time: 10 minutes
• Amount of calories: 223 kilocalories
• Servings: 6 servings

• Complexity: simple recipe
• National cuisine: Latvian cuisine
• Dish type: First meal

Ingredients for six servings

• marinated beetroot 0.5 liter jar
• kefir 1 l
• fresh cucumber 1 pc.
• boiled eggs 6 pcs.
• mashed horseradish 1 tsp or more
• dill or other herbs - to taste
• salt - to taste

Step by step cooking

1. Marinate the beets overnight in diluted vinegar with sugar and salt. In Latvia, every store sells ready-made soup, as people love this national soup and manufacturers meet halfway and offer a ready-made version!
2. Boil eggs, cool.
3. Cucumber, if desired, peel, grate coarsely.
4. Combine vegetables with kefir, salt.
5. Add beet marinade too!
6. Add horseradish to taste.
7. Chop the dill, pour into the soup.
8. Place in refrigerator for 15 minutes or more.
9. You can cook in the evening, which I always do!
10. When serving, crumble the egg into a bowl and pour over the soup.

As an option, you can replace the cucumber with a radish or add both))) It is especially tasty when it stays in the refrigerator ... We make it every other day in the heat, and we buy pickled beets for the summer immediately in a large package))) If the family is large and immediately if he eats a ready-made refrigerator, then the eggs can be mixed with the total mass, but we prefer like this, chop the egg into each serving))) Mix the greens in the pan too, but my boys ask without greens!