Cold beetroot from fresh beets. How to cook beetroot cold tasty

Well, the long-awaited summer has come and it's time to blow the dust off our summer recipes. This time, let's find out how to cook delicious cold beetroot. Or as some people call it a cold one. This soup is special in that one ingredient is indispensable when preparing it - it is beetroot. It is the basis of the taste and color of the soup. Like , for example. But here it is important that the soup will be cold.

There are many options for cooking beetroot, it is just as interesting and varied as it is. In the same way, fresh vegetables, a lot of greens, boiled eggs, and even meat products or sausage are added to the beetroot. All for an amateur. Each family can have their own beetroot recipe. Someone cooks it on kefir, someone on beetroot broth or mineral water. The content is also extremely varied.

I love this soup the most because of the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and an egg. If desired, I add a little boiled meat or sausage. I am for variety.

The simplest cold beetroot on kefir with boiled beets

As the name implies, this is the most elementary way to cook a simple cold beetroot. At the same time, we will prepare the beets in advance by boiling them in water. A great option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

• beets - 2 pcs;
• fresh medium-sized cucumbers - 2 pcs;
• kefir - 1 liter;
• greens (dill, parsley, green onions) - 2-3 sprigs of each;
• garlic - 2-3 cloves (optional);
• boiled egg - 1-2 pcs;
• salt and pepper to taste.

Cooking:

1. Take two medium-sized beets. Wash them well and cook them in uniform.

2. Cool the beets and peel. Grate the beets on a coarse grater, then put in an enamel saucepan.

3. Fill the beets with a liter of kefir and add 1 glass of drinking cold water. You can boil water, or you can use a filter, as you prefer. Kefir take the fat content that you like. It will be delicious either way.

4. Try cucumbers, if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.

5. Take your favorite herbs and chop them finely. You can take one kind, but it tastes best when a little bit of everything is added in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze out the garlic. Stir and refrigerate to set and cool. The soup will be ready not earlier than in half an hour.

Before serving delicious cold beetroot on the table, boil the testicles hard boiled. Cut open each egg and place one half on a plate. It will be very beautiful and just as delicious. Bon appetit!

4. Cut cucumbers into small quarters or grate.

5. Chop the egg into cubes, about the size of a potato.

6. Chop the greens smaller. You can use one type of greens, for example, green onions, which go very well with potatoes, or you can take a mixture of different types of greens.

7. In a saucepan, mix all the chopped vegetables and the egg. Then pour kefir, put sour cream and dilute to the desired consistency with mineral water. Use water for beetroot without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup rest in the refrigerator. Serve chilled with boiled egg wedges and cucumber rings as a garnish. Delicious lunch for roast dia is ready!

But this version of the soup will help us cook beetroot without the use of kefir, but on a delicious beetroot broth. The taste is very different because the beets are first boiled and the resulting broth is fully used in the soup. Sour cream and mustard will be added for taste and as desired. By itself, such a cold beetroot is very dietary and low in calories, it is suitable for those who follow a strict diet or fast. And if you do not put eggs and sour cream, then vegetarians will like the soup.

You will need:

• small beets - 3-4 pieces;
• medium cucumbers - 3 pieces;
• eggs - 3 pieces;
• lemon juice - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• sour cream - 150 grams;
• mustard - 2 teaspoons;
• green onions and dill - in a small bunch;
• salt and pepper to taste.

Cooking:

1. Wash and peel raw beets. Cut it into thin strips.

2. Boil water in a saucepan and put the beets there. Squeeze out the juice of half a lemon, about a tablespoon. Put in a spoonful of sugar. The lemon and sugar balance the sweet and sour taste and bring out the beet flavor.

3. As soon as the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are done.

4. Let the cooked beets cool to room temperature, this may take about an hour.

5. Cut the cucumber into very thin strips. And chop the greens smaller.

6. Put cucumbers and herbs in a saucepan with beets in a decoction. Stir and salt to taste. Add pepper as desired. Place in the refrigerator to cool.

7. Peel hard-boiled eggs and cut into cubes or halves.

8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot.

Pour the finished cold beetroot into plates, put some boiled eggs and a spoonful of sour cream sauce. Serve on the table and invite everyone to dinner!

We have already put boiled beets in the beetroot and this is most likely the option that almost everyone has tried. But not everyone has tried this cold summer pickled beetroot soup. This delicious preparation for the winter is perfect for the summer. Due to the fact that the marinade is already acidic due to the use of vinegar, it is not necessary to add lemon juice or kefir to the soup. Only sour cream when serving.

You will need:

• pickled beets - 1 half liter jar;
• fresh cucumbers - 4-5 pieces;
• radish - 200 grams;
• boiled eggs - 3-4 pieces;
• boiled sausage - 250 grams;
• green onions, dill, parsley - a bunch;
• sugar - a tablespoon;
• salt and pepper to taste;
• vinegar if desired.

Cooking:

1. Boil the potatoes in their skins, then cool them to make the peel easier to peel. Cut the peeled potatoes into small cubes.

2. Cut fresh cucumbers into plates, and then into thin strips.

3. For radishes, cut off the tails and cuttings, cut into slices, and then into thin strips, like cucumbers.

4. Cut the sausage into cubes or thin strips. Boiled eggs - straws.

5. Chop greens. You can take a little more green onions than other types. But everything is up to you.

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After that, open a jar of pickled beets and pour all the contents into the future cold beetroot. The brine will be needed in full.

7. Add cold water to desired soup consistency. Add sugar, salt and pepper. Mix until smooth and let it brew in the refrigerator for 2-3 hours.

After that, a delicious cold pickled beetroot soup is ready. When serving, do not forget about sour cream.

This beetroot will turn out to be more spicy and spicy, we will add ayran to it instead of kefir, which will play on the taste, and we will also put green olives and chili peppers. A hearty component of beetroot will be potatoes and boiled beef. Overeating!

You will need:

• boiled or baked beets - 2 pieces;
• jacket potatoes - 2 pieces;
• fresh cucumbers - 3-4 pieces;
• boiled eggs - 4 pieces;
• boiled beef - 300 grams;
• green onions and dill - a bunch;
• ayran - 1 liter;
• sour cream - 250 grams;
• pitted green olives - 150 grams;
• salt and pepper to taste.

Cooking:

1. Boil the potatoes in their skins in advance. Boil beets also in uniform or in a double boiler. If desired, beets can be baked in the oven, wrapped in foil. Hard boil the eggs. The rest of the ingredients are used fresh.

2. In a suitable saucepan, cut the potatoes and eggs into cubes. Cucumbers, without peeling, cut into quarters, and then into thin slices.

3. Drain the olives from the brine and cut into half rings. If you have them with bones, do not forget to take them out.

4. Cut a piece of beef into thin plates across the fiber. Next, cut it into small cubes. Add to the rest of the ingredients in the pot.

5. Peel the chili pepper from the seeds and chop very finely. Enough and halves of a small pod.

6. Chop the onion and dill very finely. Add to saucepan.

7. Peel the beets and cut into small cubes. You can grate the beetroot, then it will give more juice and the beetroot will be more red.

8. Add the beets to the pan, pour all the products with ayran. mix and add sour cream. Salt to taste and do not forget to add pepper, ground in a mill or in a mortar.

Let the soup rest in the refrigerator for 2-3 hours. It will acquire a wonderful taste and color. Serve cold beetroot with herbs and bread. Bon appetit!

Original beetroot with turkey, vegetables, peas and beet tops - video recipe

In order to finally make sure that beetroot is an amazing summer soup, watch this video. Here, a real chef shows how to cook a very tasty, but unusual and unusual soup the way it is served in restaurants. It will not be any more difficult to prepare such a soup at home, and you will definitely like the result.

Beetroot can be made with many different ingredients, but is sure to make a delicious, refreshing summer soup. Have a hot summer and delicious soups!

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

Beetroot does not have a strict and verified list of ingredients up to a gram. Typically, such dishes are prepared "by eye", adopting a common technology. The dosage presented in the recipe is not a dogma, but just an example. This is an excellent base, a basis into which, if desired, you can make adjustments - change the proportions yourself and cook this dish in your own way.

Ingredients:

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

For submission:

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

Classic cold beetroot - step by step recipe with photo

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

Cold classic beetroot is ready! Bon appetit!

Beetroot in popularity among liquid first courses can be compared with borscht. Almost all of his recipes are identical, the difference is only in the added products. Try making cold beetroot. The classic recipe is offered in its various variations.

Classic cold beetroot

A cold recipe for a classic beetroot is a very satisfying and healthy dish. After it, satiety is felt for a long time.

For cooking you will need the following ingredients:

• beets - 0.5 kg;
• greens, lettuce leaves - 100 g;
• chicken eggs - 3 pcs.;
• cucumber - 200 g;
• green onion - 30 g;
• lim. juice - 2 teaspoons;
• salt - ½ teaspoon;
• sugar - ½ teaspoon;
• sour cream - 120 g.

To begin with, beets are thoroughly washed, peeled and boiled over high heat with lemon juice and water. After the water begins to boil, the fire is reduced to medium and cooking continues for another 40 minutes.

Hard-boiled eggs are divided into yolks and whites. The latter are cut into small cubes. The same is done with cucumbers. Greens are finely cut, and lettuce is cut into small strips.

Check the readiness of the beets with a fork. If it is soft enough, then the vegetable is taken out of the pan and transferred to cold water. The broth is filtered through cheesecloth into a bowl prepared in advance. It should turn out at least one and a half liters. If the amount does not match, you can add water to the desired volume. Now the broth should cool down.

The beets are cut into cubes and placed in another pan along with eggs, cucumbers, herbs and sour cream. Salt and sugar are added. All this is poured with cooled broth. Cold beetroot is ready.

With added sausage

For those who like a heartier lunch, you can cook beetroot with sausage.

What you need:

• beets - 2 pcs.;
• potatoes - 5 pcs.;
• any boiled sausage - 250 g;
• chicken eggs - 4 pcs.;
• cucumber - 5 pcs.;
• apple cider vinegar - 1 teaspoon;
• salt.

The beets are washed, peeled and rubbed on a coarse grater, after which they are laid out in a large saucepan and poured with 1.5 - 2 liters of water. The mixture is brought to a boil, salt and vinegar are added.

Cool the broth in a saucepan. The beetroot does not come out. Hard-boiled eggs are cut into small cubes. Then potatoes are also cut and mixed with eggs. Later, chopped cucumbers, sausage, chopped greens are added to them. Everything is thoroughly and gently mixed and put in the refrigerator for a while. Before serving, the mixture is divided into portions and poured with beetroot broth.

Recipe for kefir

Love original and refreshing soups? Then beetroot on kefir is what you need!

What you need:

• beets - 0.5 kg;
• fatty kefir - 3 tbsp.;
• cucumber - 2 pcs.;
• chicken eggs - 2 pcs.;
• greenery;
• sour cream;
• salt.

Beets washed and boiled in advance are completely poured in a saucepan with water, boiled over low heat for about an hour. Boiling time varies depending on the size of the beetroot and its variety. After that, it is cooled for half an hour in cold water, cleaned, cut or rubbed on a coarse grater, put in a saucepan and salted.

Kefir and water are added to beets. The mixture is well mixed and salt is put again. At the same time, you need to put hard-boiled eggs, cut them together with cucumbers and herbs. The “salad” base is folded separately and mixed together with beet-kefir broth before serving.

With baked beets

Cold beetroot with the addition of baked beetroot is perfect for those who do not eat it raw.

What you need:

• beets - 4 pcs.;
• chicken broth - 0.5 l;
• onion - 1 pc.;
• garlic;
• greenery;
• rast. oil - 1 teaspoon.

Beets are thoroughly washed, but not peeled. Her tail and top are cut off, after which the vegetable is baked in an oven for 40 minutes at a temperature of 200 degrees. In a saucepan, several chopped garlic cloves and onions are fried in vegetable oil. At the same time, you need to start heating the chicken broth. He must boil.

Baked beets are peeled and cut into 7-8 parts and transferred to a pan where onions and garlic were fried. Boiling broth is poured there. The future beetroot is brought to a boil again, after which a small fire is turned on for 15-20 minutes. Add greens to soup.

After this time, the beetroot is removed from the stove and ground with an immersion blender to a puree state. Cool it to the right temperature, and after that the soup is ready to serve.

Cold beetroot with beef

Do you like good and satisfying food? Then try the cold beetroot recipe with beef.

What you need:

• beets - 3 pcs.;
• beef - 200 g;
• chicken eggs - 3 pcs.;
• cucumber - 1 pc.;
• potatoes - 2 pcs.;
• lemon juice - 2 teaspoons;
• greenery;
• sour cream;
• salt.

Boiled beef is cut into several small pieces. Potatoes and beets are boiled with their skins on, after which they need to be allowed to cool and peeled.

Beets are cut into small pieces or rubbed on a coarse grater, poured into a saucepan with cold water and brought to a boil. Then lemon juice is added there. Boiled eggs, potatoes and cucumber are cut into small cubes. The onion is also chopped and mixed with salt. Chopped vegetables and eggs are poured into the soup. From above it is finely sprinkled with herbs. When serving, you can add sour cream.

A couple of beets are rubbed on a coarse grater and poured with kvass for an hour and a half. The rest is peeled and boiled in cold water until softened. After that, the beets are taken out of the pan, and lemon juice is added to the broth. When the liquid has cooled, it needs to be salted.

Boiled beets are cut into cubes or strips. Potatoes, meat, cucumber are cut into small cubes. The eggs are boiled, the yolks are separated from the whites and rubbed together with sour cream, a small amount of black pepper and salt.

Kvass, in which the beets were located, is filtered through cheesecloth. Before serving, two parts of the beetroot are combined and sprinkled with herbs on top. Additionally, you can add sour cream.

2017-06-01

Hello my dear readers! How are you? We have unbearable heat in Transcarpathia. I have already done more than once, but now it's the turn of another favorite summer soup. Do you love refreshing ice beetroot? Then I give you my favorite classic cold beetroot recipe.

Cold beetroot is prepared in different ways. The following composition of products in the recipe is considered classic: boiled (baked, stewed) beets, fresh cucumbers, hard-boiled eggs, green onions, dill, beetroot broth, beetroot or white okroshka kvass, sour cream (for dressing finished beetroot).

In modern recipes, the liquid is most often water with table vinegar - I don’t really like this option, but it’s acceptable. Only vinegar must be of high quality.

Sometimes kefir is introduced into the composition of cold beetroot. This is typical for Belarusian and Lithuanian recipes. is a classic dish in Belarus and Lithuania. It is not forbidden to use the tops of young beets - there are a lot of "usefulness" in it. Provided that the beets were grown in your backyard or in the country. But, it's time to start cooking - I spoke to you, my dear readers.

Cold beetroot - a classic recipe with a photo

Ingredients

• 3-4 young medium-sized beets.
• 5-6 hard boiled eggs.
• 0.4-0.5 kg of fresh strong pimply cucumbers.
• 0.2 kg of green onions (a decent bunch).
• Young sprigs of dill in any quantity.
• One and a half to two liters of white or beet kvass (beetroot broth or water with wine vinegar).
• One and a half to two tablespoons of sugar.
• Salt.

How to cook

My remarks

• Boiled hot potatoes are sometimes served separately as a side dish - it's really delicious. But I do not recommend introducing potatoes directly into the beetroot plant - the taste becomes less expressive.
• It is not forbidden to put boiled meat (beef, chicken, lean pork) and even boiled sausage into cold soup. The meat supplement should be small in volume. Its task is to make beetroot more satisfying without losing its refreshing taste.
• Not a classic, but tasty addition - a little grated horseradish. Beets and horseradish are very friendly - why not try to combine them here?

How to cook a cold classic beetroot, we have taken it apart step by step. I would be glad if you like this summer light soup.

There are dozens of different ways to cook beetroot. In the classic version, beets, fresh cucumbers and greens are used as the main products. For greater satiety, boiled potatoes and eggs are added. Beetroot decoction gives a characteristic color to beetroot. To do this, the 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 cook classic beetroot

The dish is prepared quickly, the only thing that takes time is boiling vegetables, especially beets. Therefore, I recommend putting them on the boil in advance so that the next day the products are properly cooled and you can start slicing. So, I clean the beets, cut them into 2-4 parts, pour them with water, immediately add vinegar and boil until tender - about 1 hour, over high heat. Water should completely cover the beets, as it boils, it can be added. Separately, I boil potatoes "in uniform" and hard-boiled eggs.

After the beets have completely cooled in the broth, I take it out and grind it 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 it is bitter. I grind them on a coarse grater. If desired, you can cut them into thin strips or cubes if you prefer. When grated, cucumbers give off their taste and aroma faster, which means that beetroot needs less time to infuse.

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

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

I fill it with beetroot 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 already a matter of taste. Boiled eggs are most often also added directly to the plates, but if desired, they can be chopped into a cube and added to the soup along with other products.

Cold classic beetroot is left to be poured into plates and can be served at the table. For each serving there is a spoonful of sour cream and half an egg. Bon appetit!