Cook beetroot hot with beef. Step-by-step recipe for a classic hot beetroot with meat

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

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. Whoever invented this amazing dish did real gift for world cuisine.

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 checking out the recipes.

Ingredients:

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

Cooking method:

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

2. Peel the potatoes. Cut into strips or in small pieces. Add potatoes to broth. Simmer for 20 minutes until potatoes are soft.

3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a pan with vegetable oil before golden color

4. Peel, wash the beets and grate. Fry it in a pan with vegetable oil under a closed lid until it is 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. In the broth, when the potatoes are ready, add the fried onions and carrots. And then the beetroot dressing

7. Cook everything together for about 15 minutes. Add salt, pepper and Bay leaf.

8. Finely chop the greens and also 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. Divide hot food among plates. Serve with sour cream. Bon appetit.

Soup with step by step photos

Ingredients:

• Meat broth - 2.5 liters;
• Beets - 2 pcs.;
• Carrots - 1 pc.;
• Potato - 5 pcs.;
• Onion- 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:

We clean the beets with carrots and rub on a coarse grater.

Finely chop the onion.

We also peel the potatoes and cut them into medium-sized cubes.

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

IN separate saucepan bring the meat broth to a boil, let the diced potatoes go there and cook it until tender.

We put our vegetable roast, lavrushka into 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.

Tops Recipe

Ingredients:

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

Cooking method:

1. Let's cook meat broth from cooked beef.

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

3. Chop the onion into small cubes.

4. We will also wash, peel and cut the potatoes.

5. Finely chop green onion and beetroot.

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 some time, after it, the tops.

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

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

11. To make this soup with tops, classic recipe hardly need to be changed.

Hot beetroot with chicken

Ingredients:

• Chicken - 500 gr.
• Onion - 1 pc.
• Carrot - 1 pc.
• Beets - 1 pc.
• Potatoes - 3 pcs.
• Tomato paste - 1 tbsp. spoon
• Salt and black pepper - to taste
• Bay leaf - 2 pcs
• Sour cream.

Cooking method:

1. Prepare the meat. We 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 foam, set slow fire and salt. Cook the chicken until done.

2. At this time, we are preparing the rest of the ingredients. We take an onion, peel it from the husk and wash under running water. Next, finely chop. We clean the carrots from the peel, wash well. Next, chop the carrots into thin strips. We clean the beets, wash them and cut into thin strips.

3. We take a frying pan, pour a little oil and heat it well. Put chopped onions and carrots on a preheated pan. Now you need to add to the pan to the vegetables and beets. Then fry, stirring constantly.

4. Add tomato paste to the pan and hot broth. 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. We 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 tender, 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 for use. It needs to be poured into plates and add a little sour cream.

Classic beetroot without meat

Ingredients:

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

Cooking method:

1. We prepare vegetables: after cleaning and washing the beets and carrots, rub them on a coarse grater, cut the potatoes into slices as well, finely cut the onion.

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

3. In a well-heated 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 it until tender.

6. Add sugar, pepper and salt to taste,

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

8. When serving, season with herbs and sour cream. Bon appetit.

Video on how to cook delicious beetroot with eggs

Bon appetit!!!

If you do not like beets, then you have never tried beetroot.

Beetroot with meat - tasty dish that will quench, warm in winter frosts or refresh you in summer heat, depending on the selected recipe.

Beetroot with meat - general principles of cooking

Beetroot with meat can be prepared from any type of meat: beef, pork, chicken, turkey. From absolutely any parts: rich hot soup- we take meat with layers, ribs, meat on the bone; cold light soup - choose the brisket, lean tenderloin.

In any case, the first thing we do is boil the meat by putting the selected pieces in a saucepan with cold, slightly salted water. We take out the finished meat, cool, cut portioned pieces. We filter the broth itself: it will come in handy for a hot dish, but not for a cold one. You can leave the broth and then cook any other dish on it.

Next, let's take a look at the beets. Choose sugar bright burgundy varieties of vegetables. Fans can also use beet tops. Beets can be pre-boiled or baked whole, and then chopped, added to the soup, or shredded and sautéed in vegetable oil.

Also with others that are part of the beetroot with meat, vegetables: potatoes, carrots and others: they can be boiled in advance and put in already ready-made or stew in cooked broth.

The composition of hot beetroot, in addition to meat and the beet itself, may include potatoes, onions, carrots, tomatoes, sweet peppers, herbs and other ingredients. Cucumbers, hard-boiled eggs, garlic, a lot of greens are additionally placed in a cold beetroot with meat.

There are really a lot of variations in cooking, we have chosen the best of them, you just have to evaluate.

1. Hot beetroot with meat and vegetables

1-1.5 liters of meat or chicken broth;

boiled meat;

Bulgarian pepper of large sizes;

Ground black pepper;

Fresh greens;

1. Cook meat broth from any piece of meat you like until cooked. Finely chopped bell pepper is added to give taste and aroma.

2. Small beets, carrots are rubbed on a grater.

3. ripe tomato doused boiled water. The skin is removed from it, crushed into cubes.

4. Add to boiled meat large potatoes, diced.

5. In a pan with vegetable oil, spread grated carrots, beets, finely chopped onions and tomatoes. Simmer for five to seven minutes.

6. Finely chop the garlic. Add it to the ingredients in the pan, mix.

7. After a few minutes, take out the meat. Vegetables are added to the broth. Salt.

8. The meat is cut and added back to the pan for about 5 minutes. Beetroot is ready. The dish is served with fresh herbs and sour cream.

2. Cold beetroot with meat

500 grams of meat;

6 potatoes;

500 milliliters of kefir;

green onions;

A teaspoon of vinegar;

Lemon acid.

1. The meat is washed, poured with water, salted, peppered and boiled. Ready meat is taken out, crushed.

2. Peel the beets, cut into small sizes. Place in a pot with water. Salt. Vinegar or lemon juice is poured in (the main task is to preserve bright color). Prepare beetroot broth.

3. Potatoes are washed, boiled in uniform.

4. Hard-boiled eggs.

5. All prepared ingredients are cooled, cleaned, cut into small cubes.

6. Cucumbers, green onions, dill are washed under running water. The greens are chopped, the cucumbers are cut into small cubes.

7. Prepared products are folded into large saucepan. To them are added boiled beets with ready broth.

9. Pour beetroot with kefir. The dish is cooled in the refrigerator for about half an hour.

3. Beetroot with meat from tops and beef

2 liters of water;

400 grams of beet tops;

4 potatoes;

Vegetable oil;

A bunch of greens.

1. The meat is washed, boiled until soft. Salt is added during cooking.

2. Onions, carrots are peeled, chopped in a blender.

3. Pour into the multicooker bowl sunflower oil. Throw in chopped vegetables. Fry them for ten minutes in the "Baking" mode.

4. The tomato is washed, cut and added to the vegetables.

5. Potatoes are washed, peeled, cut. Lay out in a bowl.

6. Boiled meat is cut, fried.

7. Pour all browned ingredients with meat broth.

8. Beets are washed, peeled, cut into 4 pieces. Add to vegetables, meat.

9. All extinguish for one hour in the appropriate mode.

10. After the allotted time, the beets are pulled out, rubbed and added to the soup.

11. Before cooking, add greens, lemon juice.

12. Beetroot is served with sour cream and fresh bread.

Boil the beets in a purified form, do not forget to add a little lemon juice or ordinary vinegar, then the vegetable will not lose its bright color.

All ingredients can be chopped in a way that suits your taste: cubes, bars, straws, using a grater. The main thing is that all products are of the same form.

Vegetables for beetroot can be boiled in three ways: boil in water in a saucepan on the stove, wrap in foil in the oven, put in a bag in the microwave.

If you cook beetroot with meat from beet tops, do not forget to cut off the tough core of the tops, using only soft leaves for cooking.

The most delicious beetroot with meat is obtained from young beets. You can also cook from an old fruit, but then better vegetable bake before adding to soup. Some cook beetroot from a pickled and frozen vegetable.

The real soup is much tastier, but if you managed to fill it with sour cream, keep in mind that the seasoned product is stored for no more than 12 hours. Therefore, when preparing for the future, add sour cream only to the plates, and not to the pan.

Fresh greens and sour cream make the taste of beetroot with meat more tender and rich.

Today we will cook friends the first dish on dinner table- Beetroot soup recipe for cooking at home. Preparing this soup is very simple. With a minimum of ingredients and soy simplicity, even an inexperienced hostess will cope with cooking. Soup to the table can be served both hot and cold, it all depends on your preferences and on the time of year. Try to prepare…

INGREDIENTS

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

COOKING

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 being prepared, in the meantime we clean the onion, beets and carrots.
3. Then we skip the carrots in 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 carrot, fry until soft)
4. Next, we skip the beets into a grater and put them in a pan with onions and carrots. In order for the beets to retain their color, pour them with vinegar, simmer until cooked, closing the lid (stir).
5. And now my, peel the potatoes and cut them into cubes or strips, in general, at your discretion.
6. And so, the meat broth we cooked. We take out the meat, cut it into pieces, send it back to the saucepan.
7. Next, put potatoes in a saucepan with meat and salt.
8. When the potatoes are almost ready, add to it vegetable stew from a frying pan. Check soup for salt and pepper. Throw the bay leaf into the pan, bring to a boil and remove the heat.
9. In general, this is all, the beetroot soup is ready, before serving, decorate with herbs and add sour cream.

Bon appetit!

Watch the video below for another beetroot recipe.

Hot beetroot - a classic recipe for Russian cuisine, very tasty first a dish that at first glance is very similar to borscht. The dishes differ in that beetroot is cooked without cabbage, and sometimes even without potatoes.

Cooking hot beetroot is not at all difficult; even a novice cook can handle the recipe. The recommendations below will allow you to quickly and easily cope with the task and prepare not only an appetizing, but also a bright beautiful delicacy.

1. Pre-cooked and chopped or stewed beets are added to the beetroot.
2. To make the first dish a bright burgundy color, add a little vinegar or lemon juice to the beets.
3. You can serve beetroot with sour cream, herbs and boiled eggs.

Hot beetroot with meat - a classic recipe

The recipe for hot beetroot with meat will help you prepare an incredibly appetizing first course. IN this case pork is used, but you can take any other meat, only the cooking time in each case will be different. If good is not at hand tomato juice, it can be replaced with tomato paste diluted in water.

Ingredients:

• water - 3 liters;
• tomato juice - 1 glass;
• pork - 300 g;
• beets - 400 g;
• carrots, onions - 1 pc.;
• potatoes - 5 pcs.;
• parsley - 1 bunch;
• bite 6% - 1 tbsp. spoon.

Cooking

1. The meat is boiled.
2. Passer chopped onion, add grated carrots, beets, bring to its softness and pour in the tomato.
3. Potatoes are cut into cubes and sent to the broth.
4. After 15 minutes spread the browned vegetables, boil for 5-7 minutes, add greens and after boiling hot beetroot with meat off.

Hot beetroot with chicken - a classic recipe

The recipe for hot beetroot with chicken is simple and affordable for everyone. It is better to use homemade chicken, the broth with it will be much tastier, but if you want it to be not too fatty, it is better to cook beetroot in the second broth. The finished meat is removed, separated from the bones and added when serving.

Ingredients:

• chicken - 1.5 kg;
• potatoes - 400 g;
• carrots, onions - 100 g each;
• beets - 500 g;
• tomato paste- 50 g;
• garlic cloves - 2 pcs.;
• green onions - 1 bunch;
• water - 2.5 liters.

Cooking

1. The chicken is divided into parts, poured with water and boiled.
2. Add potatoes.
3. Chopped onions and carrots are sautéed.
4. Boiled beets are grated and fried with tomato.
5. Onion frying and beets are laid out in the broth, garlic, spices and herbs are added.

Hot beetroot without meat - a classic recipe

Lean hot beetroot, the classic recipe of which is presented below, although it is prepared without adding meat, it turns out to be very appetizing. It is very convenient that one dish is required for cooking beetroot, vegetables are first stewed in it, and then water is poured into it. A cauldron is best suited for these purposes.

Ingredients:

• onions - 2 heads;
• large carrots - 1 pc.;
• beets -1 pc.;
• large tomato - 1 pc.;
• potatoes - 5 pcs.;
• water - 2 liters.

Cooking

1. Fry chopped onions, carrots, beets, diced tomatoes until half cooked and stew for about 15 minutes.
2. Add potatoes and pour in water, bringing the beetroot to the desired density.
3. When the potatoes are cooked, the beetroot will be ready.

Hot beetroot, like in kindergarten - recipe

Hot beetroot, as in kindergarten, the classic recipe of which is presented below, will allow you to cook this fragrant and mouth-watering dish at home, which many have loved since childhood. This first course can be cooked in water or broth. A feature of the garden beetroot is that sour cream is added to it at the end of cooking, and then brought to a boil.

Ingredients:

• large beets - 1 pc.;
• potatoes - 3 pcs.;
• water - 1.5 liters;
• onion, carrot - 1 pc.;
• sour cream.

Cooking

1. Boiled beets are cut into strips.
2. Saute onions and carrots in oil.
3. Potatoes, vegetables are lowered into boiling water or broth and boiled for 10 minutes.
4. Beets are added, salted and cooked until the potatoes are soft.
5. At the end, sour cream is added, hot beetroot for children is brought to a boil and turned off.

Hot beetroot with beans - recipe

Hot beetroot with beans and pork ribs- hearty and tasty first course. To make the beans cook faster, it is better to pour them with cold water for at least a couple of hours, and then boil them. It is preferable to use homemade tomato, but if it is not available, you can also take store-bought tomato juice.

Ingredients:

• pork ribs - 500 g;
• potatoes - 5 pcs.;
• beans - 100 g;
• beets - 2 pcs.;
• pepper, onion - 1 pc.;
• tomato - 500 ml;
• lard - 1 tbsp. spoon;
• greenery.

Cooking

1. Pork ribs are boiled.
2. Potatoes are cut into pieces and thrown into the broth.
3. Heat lard in a frying pan, add pepper, onion, garlic and simmer for 10 minutes.
4. Add grated beets, tomato and stew until soft beets.
5. When the potatoes are cooked, add the frying, boiled beans, spices, salt and boil for 5 minutes.

Hot beetroot with egg - a classic recipe

Hot beetroot with egg is not only very tasty and nutritious, but also very aesthetically pleasing. boiled egg perfectly complements the taste of beetroot with beef. Together with green onion you can add any other chopped greens that homemade people love to hot food, the food will be tastier from this.

Ingredients:

• beef - 700 g;
• beets - 300 g;
• potatoes - 3 pcs.;
• boiled eggs - 2 pcs.;
• green onions -1 bunch;
• salt, herbs, sour cream.

Cooking

1. Beef is cut into pieces, poured with 3 liters of water and boiled until tender.
2. Add potato wedges.
3. The beets are rubbed on a grater, fried and sent to the broth.
4. Salt, add chopped onion and let it brew for 15 minutes.
5. When serving, put sour cream and a piece of boiled egg on the plates.

Hot beetroot with cabbage - a classic recipe

Hot beetroot, the recipe of which is presented below, is prepared without potatoes, but with cabbage. The dish is similar to borscht, but prepared with some special features. To understand what beetroot is, you need to try it yourself at least once. By adding a large number beets, the dish acquires saturated color and sweet taste.

Ingredients:

• cabbage - 300 g;
• beets - 400 g;
• carrots, onions - 1 pc.;
• garlic - 2 cloves;
• oil, salt, herbs.

Cooking

1. Fry chopped onion.
2. Carrots and beets are chopped into strips, also fried, poured in 20-30 ml of water and stewed for 20 minutes.
3. Cabbage is chopped, mashed and sent to the rest of the vegetables.
4. Boil water in a saucepan, spread vegetables, boil for 15 minutes and add greens.

Hot beetroot without potatoes - recipe

Hot beetroot, the classic recipe of which is presented below, is prepared without the addition of potatoes and other vegetables that are used to being seen in first courses. Only beets and puree made from tomatoes are used here. You can cook this soup in meat, chicken or vegetable broth.

Ingredients:

• beets - 5 pcs.;
• broth - 2 liters;
• tomato puree - 3 tbsp. spoons;
• vinegar 6% - 1 tbsp. spoon.

Cooking

1. Beets are grated and stewed with oil and vinegar.
2. They send the contents of the pan to a saucepan with broth, put spices, tomato, salt.
3. Boil for 15 minutes.
4. When serving hot beetroot soup, you can add sour cream and herbs.

Hot beetroot with tops - a classic recipe

Hot beetroot with tops, the recipe of which is presented below, turns out to be very healthy and tasty. Root vegetables are widely used in cooking, and the tops are often thrown away, and in vain, because they contain a lot of vitamins. Beetroot with tops is good to cook in the spring, when the greens are juicy.

Ingredients:

• broth - 2 liters;
• beets with tops, potatoes - 3 pcs.;
• carrots, onions - 2 pcs.

Cooking

1. Beets and carrots are chopped into strips or grated, onions are finely chopped, and potatoes are cut into cubes.
2. Beet tops and green onions are finely chopped.
3. Fry onions until golden brown, add carrots and beets.
4. Potatoes are dipped into the broth and simmered until soft.
5. Add the contents of the pan, and after 5 minutes put the tops, herbs, spices, salt.
6. Beetroot is served with sour cream.

Hot beetroot in a slow cooker - a classic recipe

Hot beetroot in a slow cooker is even easier to cook than on the stove. First, meat is fried on a suitable program, then vegetables are added, water is poured in and the dish is brought to readiness. IN summer time better use seasonal vegetables, and in winter, tomato paste or homemade tomato, if any.

Ingredients:

• meat - 500 g;
• potatoes, tomatoes - 4 pcs.;
• beets - 3 pcs.;
• onions, carrots, peppers - 1 pc.

Cooking

1. The preparation of hot beetroot begins with the fact that oil is poured into the bowl, meat, onions are put in and they cook for 30 minutes on Baking.
2. Beets and carrots are rubbed on a grater, and the pepper is finely chopped.
3. They send vegetables to the slow cooker, put potatoes and tomatoes there.
4. Add salt, spices, pour in water and cook for 2 hours in the "Extinguishing" mode.

Hot beetroot is the perfect first course for traditional lunch. Soup nourishes and, at the same time, does not leave a feeling of heaviness in the body. After all, its main composition is exclusively vegetables. Beetroot recipes are varied. This one is one of the simplest. I prepare it for chicken broth. You can make it both lean and meat broth. Beetroot turns out to be especially saturated if you let it brew for several hours so that the taste of vegetables is fully revealed. So, how to cook beetroot, you will learn from this photo recipe.

Recipe Information

Cuisine: Russian.

Total cooking time: 40 min.

Ingredients:

• chicken broth - 3 l
• boiled beets - 3 pcs.
• potatoes - 4-5 pcs.
• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 60 g
• garlic - 2 teeth
• vegetable oil
• salt pepper
• Bay leaf.

Cooking method

On a note:

• This recipe for beetroot can be slightly modified by stewing raw grated beets, as is usually done for making borscht.
• There is another option for cooking beetroot. Boil peeled whole beets in water. After that, leave the broth for the beetroot, and grate the root crop and return to the pan.
• A microwave will help you cook beets quickly. Put the root vegetables in a bag without tying. Set the mode to " fresh vegetables and the weight of the vegetable. Click Start. If there is no such mode, just turn on the microwave for 3-5 minutes.
• Also, beets can be quickly steamed in a slow cooker. Cut root vegetables in half. Place them cut side up in the steamer basket. Pour water into the multicooker bowl up to the first mark. Set up a shopping cart. Turn on the "Steam" mode for 40 minutes.
• Sometimes finely chopped young beetroot is also added to the beetroot.