Cold beetroot soup with tops - a classic step-by-step recipe with a photo of cooking in Belarusian. Soup with beet tops

Calories: Not specified
Cooking time: Not indicated

Cold beetroot with tops is a summer dish, as tops mainly grow in spring and summer. Therefore, we seize the moment and buy young beets with tops and prepare cold soup from them. Or even there is another option if you have a cottage. We just grow beets in the garden and pick them along with the tops. The tops have a number of advantages: it is healthy and tasty. Beet tops are rich in vitamins, improve digestive processes, metabolism and, like any leafy product, are incredibly dietary. If you buy leaf lettuce in the market, you know what it tastes like. Beet tops also taste similar. Only tops are better to use young ones, as they are more tender and juicy. Old beet leaves can be bitter in taste. With young tops it will turn out very pleasant to the taste, I think you will like it. And my classic recipe will help you cook everything right. In addition to beets with tops, you will also need fresh cucumbers and eggs. Having prepared all the necessary products, we proceed to cooking.



Necessary products for 2.5 liters of water:

- 300 grams of young beets with tops,
- 200 grams of fresh cucumbers,
- 2-3 pcs. chicken eggs,
- 100 grams of sour cream,
- a medium bunch of dill,
- 2 pinches of citric acid.

Recipe with photo step by step:

We clean the beets and rinse them in cold water, take a grater and grind the beets into small chips.




Boil the beets in 2.5 liters of water, cook for about 40 minutes until soft.




We wash the tops and chop with thin chips.




Add the tops to the boiling beetroot and immediately turn off the fire. Thus, the tops will remain crispy, but at the same time they will undergo heat treatment.






We cut fresh cucumbers into cubes, they will give the beetroot a unique flavor.




Add cucumbers, but to the already cooled and well-chilled beetroot.




Grind hard-boiled chicken eggs into a medium cube.




Add the chopped eggs to the chilled beetroot. Eggs are a nutritious component that will make the dish more satisfying and tasty.






Salt the beetroot, add a little citric acid to give the desired taste and put it in the refrigerator again so that the dish is infused.




Pour the finished beetroot into plates, add half a boiled egg for decoration, and also add a spoonful of sour cream in portions for each. Cut fresh herbs and add to the finished one.




Cold beetroot with tops will not leave anyone indifferent on a hot day, and therefore a plate of cooling soup will help to cope with the summer heat. And what could be better than a cool dish when the scorching sun is shining. Bon Appetite!

NEW BEET KIT (MANY RECIPES)

Dancing from the stove to the computer! This is my fastest beetroot!

The heat continues. During this time, a myriad of all sorts of different cold soups were eaten. Today, this is the beetroot variant.

WILL NEED:
- 500 g young beets
- 1.5 liters of water
- 450 ml of kefir
- salt
- vinegar
- sugar
- mustard
- 3 eggs
- a bunch of radishes
- 2-3 cucumbers
- a small bunch of beet leaves
- a few sorrel leaves
- dill
-green onion
Pour beets with water, boil until tender, remove from the pan. Add kefir, cream, salt, vinegar, sugar, mustard to the chilled beetroot broth.
Cut beets, radishes and cucumbers into strips. Chop beet tops, sorrel, dill and green onions, and lower into the broth.
Put all the ingredients in slides on a plate, put half an egg on top, separately serve the cooked beetroot filling in a gravy boat so that the eaters themselves regulate the degree of density. If you don’t see some vegetables on the plate, then they are only in beetroot broth.

BEET PLANT ON BEET DEW. BEET ROCK ON WHITE RYE (or bread) Kvass. BEET KVASS ON BEET KVASS. BEET WITH KEFIR (SOUR MILK). THE RECIPE OF THE BEET GRINDER ACCORDING TO RADETSKY 1852 THE RECIPE OF THE BEET GRINDER BY SIMONENKO 1892

BEET GRINDER ON BEET broth (Fig. 2).

Beets (young) - 500g (this is 3-4 piecesyoung beets, separate and set aside the tops), wash the root crop thoroughly with a brush and boil until tender, adding wine or apple vinegar (6%) - 1 tbsp (or juice of ½ lemon), in a saucepan with a volume of 2.5-3 l. Broth percenteat, salt (you can add a tablespoon of sugar, but usually a decoction of beets already has a certain sweetness).dosti and it is better to do without sugar ..), cool and place in the refrigerator for further cooling. Wash the tops with petioles, cut across and boil (put) in a little (!!) salted water until soft, put in a colander and let the water drain. Cool down.

Fresh cucumbers - 400-500g, peeledand, cut into strips or circles.

Green onion - 150g, finely chopped

Eggs - 5-6pcs, hard boiled and chopped.

Place prepared cucumbers, eggs, onions,dill, tops in a saucepan and pour chilled beetroot broth (beetroot broth should be 2, and preferably 2.5 liters), salt if necessary.

Serve with sour cream. For lovers, finely chopped boiled beef or chicken can be served separately. You can also serve separately, for lovers, boiled in uniform and diced potatoes.

Beetroot broth for this beetroot can becook a little differently and, according to the authors of the post, this option is much better: for this you need to prepare a decoction of chopped beets (beets 500g) with the addition of a spoonful of vinegar (6%) or lemon juice, but do not use the beets that were boiled in the beetroot, but cook for the beetroot, one more beetroot (unpeeled) in the above way. This will complicate things somewhat, but the broth will be richer or something and better.it is in our opinion.

In any case, beetroot broth can be prepared in advance (in the evening) and it will be easier and better in the end.

Beetroot on white kvass(or on BREAD RYE) (Fig. 4).

Beets - 400-500 g (3 medium-sized beetsly), boil until soft, peel and cut into strips.

Fresh cucumbers - 400-500 g (4 medium sizea cucumber), peel and cut into strips.

Green onion - 100-150g, finely chopped (this is about 1 cup of 250 ml of chopped onion with a "slide").

Dill greens - 100g, finely chopped (about 1 cup of 250ml chopped dill).

Boiled eggs - 5 pcs, cut into cubes or as you like (in this recipe, the picture shows quail eggs).

Place all the listed ingredients in an enamel pot or in a ceramic soup bowl, salt and pour kvass (preferably white or bread if there is no white) - 2 - 3 liters, depending on the desired density. The authors of the post wrote about how to make white kvass earlier.

When serving, put 1-2 tablespoons of sour cream in each plate.

NOTES: before laying the chopped onion and dill, you should, in a bowl, with a pestle from a mortar or with a wooden spoon, crush the greens, just crush, and not rub fanatically.

BEET KVASS ON BEET Kvass (Fig. 3)

It is prepared similarly to the previous recipe for beetroot on white kvass, but instead of white rye kvass, beetroot kvass is used.

BEETROOT ON KEFIR (from the book "Ev

raiskaI am classic cuisine”).

Original recipe from the book:

Beets 1-2pcs, potatoes 3-4pcs, eggs 2-3pcs, cmetana 2-3 tablespoons, yogurt ½ l, fresh cucumbers 1-2 pieces, green onion -50g, dill, parsley, cilantro 1 bunch, brinebeet or citric acid, sugar, salt.

Immerse in boiling water purified and washedwhole beets, or cut in half, add a little salt and a few drops of vinegar or citric acid on the tip of a knife. Cook until soft. In a separate saucepan, boil the potatoes in a small amount of salted water, into small cubes. Remove the prepared beets from boiling water, cool, cut into strips. Potatoes, beets put in the water in which they were boiled. Pour in strained sour beetroot brine,bring to a boil, add salt and sugar to taste. Cool down.

Refueling for beetroot. Finely chop the green onion, parsley and cilantro and grind with a wooden pestle, peel the cucumber and cut into small cubes. Hard boil eggs, peel and chop, add sour cream and kefir. Mix everything well. Put 2 tablespoons of the dressing into bowls and top with cold beetroot.

Boiled potatoes, peeled and sliced ​​herring or fried fish can be served with beetroot.

Beetroot on kefir (our version of Fig. 5).

Boil washed, but unpeeled whole beets - 400g, peel, cut into strips or cubes.

Fresh cucumbers 400g - peeled, cut into strips.

Eggs 4-6pcs - boil hard boiled, chop.

Green onion - 100g, finely chopped.

Dill - 100g, finely chopped.

Parsley - 50g, chopped.

Place prepared beets, cucumbers, eggs, onions, dill and parsley in a saucepan (preferably ceramic or enameled), salt and pour sour milk or kefir. (Kefir and sour milk can be diluted with boiled and cooled water, but more often the authors of the post make either kefir or sour milk).

Separately, you can serve boiled in a "uniform", ochshredded and diced potatoes.

BEET HOT. After cooking, this beetroot can be cooled and it easily goes into the category of COLD. This beetroot is outrageously simple and can be eaten cold after it has cooled. Beloved by the authors of the post). Universal. (fig.1)

Beets - 1-2pcs (400 g approximately), peeled and cut into strips.

Carrots (young preferably) - 2 pieces (about 200g), cut into strips.

Pickled or lightly salted cucumbers - 3-5 pieces - peel, remove the core if the seeds are large and cut into strips.

Potatoes - 2 pieces, cut into strips. Potatoes are put in a beetroot in the event that someone really doesn’t have enough potatoes - there are such people)) .

Young onions with petioles (small onions) (Fig. 7) - 5-7 pcs, cut into rings.

Dill - 50g, finely chopped.

Beet tops with petioles (or chard leaves with hstalks) or only petioles - 100-150g, cut.

In a saucepan with a volume of 2.5-3 liters, put the beets prepared as above, add a little cucumber brine (about ½ - 2/3 cup), let it boil, put the carrots and let it boil for 5-10 minutes at an average boiling intensity, put pickles and potatoes, salt to taste and boil. You can add ground black pepper to taste.

After 10 minutes, place in a saucepan with boiling beetroot, beet tops (chard) with petioles and onions. Cook for another 15 minutes (until the potatoes are cooked). Then add dill.

When serving, add hard-boiled and chopped eggs to each plate at the rate of 1 egg per plate and 1-2 tablespoons of sour cream.

The authors prefer to make this beetroot without the green part of the tops, but only with beetroot or chard (chard) stalks. The chard was tested by the authors in the beetroot plant recently and, according to the authors, it is very good in the beetroot plant, especially its petioles).

COLD BEET, WITH STurgeon balyk. I.M RADETSKII "Almanac of Gastronomers" 1852

Separate greens from young beets, wash and dip in salted boiling water, cook until tender; then piss on a colander, ppour with cold water, and let the water drain completely, wipe through a sieve: boil the beet roots in water until soft, peel and put in a pot and leave with boiling water in a cold place until another day. ½ hour before the holiday, put the beetroot in a soup bowl, add finely chopped fresh or pickled cucumbers and beets, dilute with good kvass with beetroot water, put a spoonful of sour cream, salt and pepper to taste, stir with a part of chopped greens, i.e. dill, chervil and parsley, and dip a piece of ice. - Balyk, cut into thin slices, is served on a special plate.

Beetroot P.F. SIMONENKO "Exemplary cuisine" 1892

Give out: ¼ pound of dried mushrooms, 1 pound of beets, ¼ pound of potatoes, 5 pickles, ½ cup of green onions, ½ cup of dill greens, 2 bottles of kvass, horseradish, salt, pepper and sugar to taste.

½ dry mushrooms are boiled, if possible, in a small amount of water, in a closed vessel, over low heat. When the mushrooms are soft enough, they are finely chopped and, together with the broth, are placed in a bowl, where they add 1 pound of chopped and boiled beets, ¼ pound of boiled and chopped potatoes, 5 chopped pickles, 1 handful of chopped green onions and the same amount of dill, season taste with salt, pepper, horseradish, sugar and pour 2 b kvass. Put on ice when serving.

- for any kind of beetroot (with the possible exception of beetroot on kefir or sour milk), sour cream is simply required;

- boiled potatoes for potato lovers are best served separately. To do this, cook it in a "uniform", cut into cubes and serve (under the nose of some));

- it is good to serve boiled fish under beetroots;

- mushroom broth and mushrooms, which are indicated in the recipe of the beetroot maker P.F. Simonenko "Exemplary cuisine" of 1892, according to the subjective opinion of the authors, are unnecessary (the recipe was tested).

- ice for beetroot, mentioned in the recipe of I.M. Radetsky "Almanac of Gastronomers" 1852, according to the authors, is very appropriate in beetroots;
- when replacing chicken eggs with quail eggs, instead of 1 chicken egg, 3-4 quail eggs should be taken.

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Late spring and early summer are the season for young vegetables. The counters at this time are full of rich colors, among which it is difficult not to notice young beets, especially if they are sold along with juicy tops. Unfortunately, many housewives immediately cut and throw away the leaves, not at all understanding how useful they are and how many delicious dishes you can cook from them.

Beneficial features

The first question that housewives often ask is: "Why cook from beet tops at all?" Scientists gave the answer to this question a long time ago, proving that the leaves of this plant contain no less useful substances than the roots. Beet tops are rich in ascorbic and folic acids, vitamins of groups B and P, such trace elements as calcium, magnesium, Vitamin C in the leaves is many times more than in the root crop.

Dishes from this vegetable are useful for people with heart and thyroid problems, patients with diabetes and anemia. Scientists have noted a huge content of substances that inhibit the growth of cancer cells, so oncologists recommend to patients that beet tops be included in their diet. What to cook from this vegetable depends on the culinary preferences of the person. But the abundance of recipes allows absolutely everyone to find something to their liking.

Role in world culinary

In many countries of the world, dishes are prepared from juicy beet leaves. In Russia, they cook borsch from it, in America they cook stew, Georgians love pkhali, and Armenians wrap meat and cereals in beet leaves, like in cabbage rolls. Beet tops, recipes for which have been passed down from generation to generation, are famous in almost all parts of the world. Do you want to try cooking a national Russian dish or an overseas delicacy in your own kitchen? Dare! A few simple recipes will help with this.

Borsch

Let's start with borscht. To prepare it, you will need a pound of young beets along with leaves, 4 potatoes, 2 small young zucchini, 3 ripe tomatoes, carrots and onions. In addition, we will prepare the oil for frying the frying and a little vinegar. And to add flavor to the dish, we use seasonings. What - you decide. Any favorite spice will do. Well, you can’t do without sour cream, it is used when serving.

This dish is lean, it is suitable for vegetarians and those who are on a diet. But it is quite acceptable to cook it with meat, and add chopped lard to the frying.

Let's start cooking by grinding the ingredients. The first to go to our future borscht is beets, cut into small slices. It is followed by cubes of potatoes. While the vegetables, carrots, tomatoes and zucchini are fried in oil, add a little vinegar and simmer. As soon as the vegetables become soft, we overload the frying into the pan and send the tops cut into strips there. Cook for another 15 minutes, add spices and salt. And when the borscht is cooked, it needs to brew - for this it is best to wrap the pan with a towel and leave it on the switched off stove for at least 30 minutes.

Love sharper? Feel free to add pepper and crushed garlic to the borscht!

tops

The birthplace of this recipe is Karachay-Cherkessia. To make a pie, we need the following products:

• flour - 200 g;
• homemade soft cheese (brynza, suluguni) - 170 g;
• onion feathers;
• beet tops - a bunch;
• salt.

Wash the raw leaves and cut into smaller pieces, add cheese and onions to them, mix thoroughly. Knead a soft dough from flour, salt and water. Roll out several circles, according to the size of the pan. Now we form pies: put a layer of dough on a greased pan, distribute the filling on top. We will bake in the oven. tops are served to the table, cut into pieces.

Stew

A very popular product for cooking vegetable stew is beet tops. The recipes for this dish are complemented by ingredients such as: potatoes, peppers, legumes, spinach, carrots, cauliflower and more. Let's try to cook stew in one of the most common ways. To do this, take a large bunch of tops, an onion, a few ripe bell peppers (preferably multi-colored), oil, herbs and seasonings. Now fry the chopped vegetables separately, transfer to a saucepan and simmer for about 20 minutes.

Before serving, season with garlic and seasonings.

Vegetarian cutlets

Such a dish can please not only those who observe a strict fast or do not eat meat for some reason. Beetroot cutlets can be a wonderful side dish! They go well with smoked bacon and bacon, fried sausages, salted lard, ham. You can also serve them as an independent dish, for example, with sauce or adjika. This dish turns out to be very juicy and fragrant, you can’t immediately say that it is based on beet tops. What to cook for cutlets and how to serve them is up to you. So let's get started.

Wash beet leaves (big bunch) and cut into smaller pieces. We drive in a raw egg, sprinkle with flour. The amount of flour and eggs depends on the juiciness of the greens, and on its quantity. The result should be a dense mass that allows you to form cutlets. They need to be fried in hot oil.

Soup

This vegetable is often used for cooking first courses. Let's try, for example, to cook soup with beet tops. To do this, cook a light chicken broth, add finely chopped potatoes, grated carrots and onions fried in oil. When the vegetables are cooked, put the tops cut into thin long strips into the broth. Boiled eggs are also very suitable for this recipe, quail eggs look especially impressive in plates. This soup can be served with croutons or crackers.

vitamin salad

Recipes with beet tops do not always involve heat treatment. Salads made from fresh leaves, which store a maximum of vitamins and useful microelements, are also very popular. The only effect of high temperature is a second immersion in boiling water, which is necessary for the tops to become soft. Beetroot leaves in salads go well with cucumbers, radishes and radishes, cabbage, watercress, spinach, lettuce, herbs. You can add boiled eggs, roasted nuts, olives, flaxseed or sesame seeds. Scalded raisins give a completely unusual taste to such salads.

For dressing, vegetable oil is often used, seasoned with fruit vinegar, lemon or pomegranate juice. Sour cream or mayonnaise is also great.

Dolma

In the East, the word "dolma" refers to any dish consisting of a vegetable base stuffed with a mixture of rice and meat. And the usual Bulgarian pepper with minced meat, and cabbage rolls in grape leaves, and even considered options. Of course, among all the variety there was a place for the option with beet tops.

For the preparation of phali, young beet leaves with cut legs are used. There is no strict recipe for the preparation of the filling (as, indeed, for the dish as a whole). In order to make minced meat, beef, lamb, pork or poultry meat is used, as well as their mixture. Be sure to add finely chopped or grated onions. In the East, it is customary to put quite a bit of rice in the filling, no more than a quarter in volume.

Dolma wrapped in leaves is pre-fried in a frying pan, baked in the oven until half cooked or immediately placed in a large cauldron. To prepare the gravy, a mixture of fried vegetables (carrots, onions, garlic) seasoned with tomato can be used.

Dolma is served on a large platter, along with gravy.

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 forever gave the world culinary a real masterpiece.

As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot - a classic recipe with a photo.

Classic hot beetroot recipe

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;
• Sugar - 2 teaspoons;
• Parsley - 1 bunch;
• Tomato paste - 2 tablespoons;
• Bay leaf, ground black pepper, salt.

Cooking process:

We prepare vegetables: we clean the beets and carrots and grate them on a coarse grater, cut the onion into small cubes, we also clean the potatoes and cut them into medium-sized cubes.

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

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

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

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

When our hot beetroot is ready, then 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 dramatically. 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);
• Potato;
• Carrot;
• Onion;
• green onions;
• Vegetable oil;
• Ground black pepper, salt, bay leaf;
• Sour cream.

1. First, boil the meat broth from the cooked beef.
2. Peel and cut into thin strips or grate beets and carrots on a coarse grater.
3. Onion cut into small cubes.
4. Peel and cut potatoes too.
5. Finely chop the green onion and beetroot.
6. Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
7. In the meantime, release the potatoes into the boiling broth and cook until they are almost ready.
8. 10 minutes before the potatoes are ready, send the grated beets to the soup, after a while, the tops follow it.
9. Boil for another 10 minutes and put the roast, green onion, bay leaf into the soup, pepper and salt. Leave to sweat 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, in order to cook hot beetroot with tops, the classic recipe will have to be slightly changed.

We also want to present you here 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-calorie.

So, you will need:

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

The meat must be thoroughly washed, placed in a saucepan and poured 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.

Remove meat, cool and cut into small pieces.

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

In the meantime, send the potatoes to the broth to boil.

As soon as the vegetables become soft, pour the vinegar into them, mix, then transfer everything to the pot with the broth to the potatoes.

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

After that, the soup can be poured into bowls and, if desired, season 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 soup, 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 cook 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 use vinegar when cooking.

Also, to maintain a bright saturated color, many housewives add tomato paste to this dish. She also does not allow our soup to lose its bright shade.

If you are a vegetarian, but want the soup to be more satisfying, then cook it with the addition of red or white beans and mushrooms. These are natural sources of protein that may well 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 beetroot soup. The step-by-step recipe shown above is sure to help you get it right.

Delicious beetroot soup according to cold and hot recipes

This article is about the well-known "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 the beets. Depending on the season, different types of soups are prepared. In summer, many people will like cold beetroot, and in winter it will help to warm up - hot.

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

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

History and useful properties of beetroot

The Assyrians were the first to try beetroot, as far back as 2,000 years BC. For cooking, green tops were used, it was also used as a medicine.

Beet roots began to be used for food after 150 centuries. In Rus', beets appeared only in the 9th-10th century and gained quite a lot of popularity. The peasants sowed whole fields with it 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 overweight people, due to its low calorie content and ability to improve bowel function.

Who and when cooked 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. Dairy products were also used for its preparation.

The most delicious beetroot recipes

Beetroot in the common people is called a holodnik. It is cooked on beetroot broth or carrot-beetroot broth. Also, many housewives like to add kvass, lightly salted cucumbers or any fermented milk products to such a dish. From vegetables, radishes, cucumbers, green onions are added to beetroot soup.

There are many different ways to prepare beetroot soup. It can also be prepared on the basis of meat and even fish products. Basically, these 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 in Russia they cook cold beetroot, however, hot beetroot with meat is no less tasty. This version of beetroot soup is more high-calorie and nutritious. The recipe of the dish is a bit similar to the usual borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the food on the table is also different. Classic borscht is served with donuts, and an egg is added to the beetroot soup.

The classic hot beetroot recipe is prepared from the following products:

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

How to cook:

Cooking beetroot with meat is not difficult. For the broth, beef meat is cut into small pieces, they are placed in a saucepan. You can boil the meat in a whole piece, and only then subsequently divide it into portions. The pan is put on a large fire, the foam formed during boiling is removed with a slotted spoon or a special spoon. The broth is boiled for about 1.5 hours. If young meat is used for cooking, then the cooking time can be reduced.

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

Stewed vegetables are added to the broth when the potatoes are cooked. All together cook for about fifteen minutes. The dish is salted, peppered, 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. Pour hot food on plates, and serve with sour cream.

Helpful advice! You can store beetroot in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and the broth separately, and mix already in a 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. The chopped vegetable is poured with water, a little vinegar is added to keep the bright color of the future soup. Cook the product for about half an hour. The beetroot broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before the dish is served on the table, it is taken out and the necessary ingredients are added.

While the broth is cooling, prepare the vegetable dressing. To do this, finely cut green onions, dill, add salt, pepper. Radishes, as well as cucumbers, are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Right before serving, mix the broth and any fermented milk product. Even ordinary kefir will do. The proportions of the liquid parts are selected to taste.

In the beetroot soup recipe, pickled beets are used in the soup for more acidity and brightness of taste. Marinate it ahead of time. To do this, pour a whole beetroot with water, add a large spoonful of sugar, then boil for 1 hour. Next, the broth is drained, the beets are cooled, filling it with cold water. 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.

Beetroot soup is served in this way. Vegetable dressing is placed in a plate, poured with cold broth mixed with a fermented milk product, a hard-boiled egg cut in half is added. Next to the egg put a spoonful of sour cream. Beetroot is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

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

Beetroot soup with the addition of kefir belongs to the 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 quite easy to prepare.

This will require the following products:

• potato;
• carrot;
• parsley and celery roots;
• leek;
• beet;
• lemon;
• cucumber;
• greenery.

How to cook:

Cooking beetroot according to all the rules is not difficult at all. Water is poured into the pan, peeled potatoes and whole carrots are placed in it, celery and parsley are added, as well as chopped leek. Boil over low heat - a candle for about 20 minutes. Salt, pepper. When the potatoes are completely ready, they are thoroughly kneaded, and the roots are taken out.

While the soup is being cooked, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are crushed on the largest half of the grater, added to the soup. Next, squeeze the juice from the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bundles, lowered into a saucepan and covered with a lid. As soon as the soup boils, you can remove it from the heat.

The finished beetroot is cooled, the greens are thrown out and the whole pan is put in the cold. Before serving, medium-sized fresh cucumber is cut into a plate and poured with beetroot. Then sprinkle the soup with dill and put a large spoonful of sour cream. Garlic crackers 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. Cooking beetroot soup with chicken meat is quite simple.

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

• potato;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• greenery;
• vegetable oil.

Step by step cooking process:

1. The prepared beets are cut into strips, the onion is chopped rather finely, the carrots are chopped on a grater from the large side.
2. Pour 2 tablespoons of vegetable oil into the multicooker bowl, pour the prepared vegetables. Select a program for roasting vegetables. If there is no standard "frying" program, you can use the baking mode. The timer is set to 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. This recipe uses hot water because the cooking mode will be set to simmer. In fact, the soup will not boil with such a program, but will only languish. Also, this method will help reduce cooking time.
6. It takes about 1.5 hours to simmer the dish.
7. Beetroot is served with sour cream, chopped garlic and herbs.

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

Often, children of kindergarten age tell their mothers that they cook better in kindergarten than at home. Let's try to cook beetroot soup in the same way as children cook 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. Ready 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, lightly salted. First, beets are placed in boiling water, after boiling, potatoes are placed, as well as a small bay leaf. After boiling, chopped eggs and finely chopped greens are lowered. Children can cut out figures from boiled beets and carrots.

Cooking beetroot, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot, you need to use some tips. Since beetroot is considered the main ingredient, it is important to know the intricacies of its preparation.

• instead of vinegar, lemon juice can be added to beetroot to maintain a bright and beautiful red color;
• ordinary table beet should be replaced with the Bordeaux variety, it is more tasty and gives a bright beautiful color;
• in order to preserve all the vitamins in the beets, it can first be baked in the oven, instead of being boiled in a “uniform”;
• if there is no fresh beetroot, you can use canned or pickled beetroot for beetroot;
• when preparing a hot version of beetroot soup, potatoes are first placed in a saucepan, and after cooking, the rest of the vegetables with beets.

Beetroot for the winter in jars

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

This filling allows housewives to save quite a lot of time.

For its preparation, you will need tomatoes, beets, carrots, and onions. Tomatoes are passed through a meat grinder, carrots and beets are chopped on a grater, onions are chopped, as well as bell peppers. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, 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. Pour enough water so that the jars are covered to the neck.

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

Calories: Not specified
Cooking time: Not indicated

The classic hot beetroot with tops is a tasty and thick first course that our great-grandmothers cooked for dinner. According to the recipe, in this soup, as in borscht, you can add any vegetables that are in stock - white or Chinese cabbage, celery, parsnips, tomatoes. Vegetable assortment depends on the region in which you live. It is important to properly prepare the beetroot base, and the rest will follow!
This dish is cooked on meat broth - beef, chicken. For a lean or vegetarian menu, use regular filtered or spring water.
It will take 50 minutes to prepare. The ingredients in the recipe make 6 servings. Do not confuse this dish with.

Ingredients:

- beets with tops - 350 g;
- onion - 80 g;
- potatoes - 200 g;
- carrots - 80 g;
- Bulgarian pepper - 200 g;
- zucchini - 200 g;
- garlic - 4 teeth;
- fatty salted brisket - 50 g;
- meat broth - 2 l;
- salt, pepper, dill, sour cream, vegetable oil.

Recipe with photo step by step:

For cooking, we take young beets up to 3 centimeters in size. We cut the vegetables into thin slices, chop the tops with stems into strips. Pour the meat broth into the pan, throw the beets with the tops.
Bring to a boil, cook over moderate heat for 15 minutes.




Chop the onion finely. Grate the carrots on a coarse grater. In a frying pan, heat a tablespoon of refined vegetable oil for frying, sauté the vegetables for 7 minutes until soft.




We cut the potatoes into large pieces, the zucchini into small cubes. Throw the vegetables into the pot of simmering soup.




Then add the browned vegetables.






We clean the sweet bell pepper from seeds, cut into cubes. We choose fragrant, fleshy peppers so that it enriches the dish with taste and aroma.




Salt to taste, cook for about 15 minutes over low heat until the potatoes are ready.




We clean the garlic cloves from the husk. Cut the salted brisket without skin into small cubes. Grind garlic with lard and black pepper in a mortar.




Add the mashed lard with garlic to the pan, mix, leave to infuse for 20 minutes.






Before serving, season the soup with sour cream and fresh dill.




Bon appetit!
Still very tasty