The set of ingredients is similar to the hot beetroot recipe.

1. Fry onions, carrots, boiled meat in a multicooker bowl. To do this, you need to put the multicooker in the "Baking" mode. Add tomato paste.
2. Pour in broth, add potatoes. Grate the beets and add to the multicooker bowl.
3. Activate the "Extinguishing" mode for an hour.
4. When the soup is cooked, add greens and sour cream.

There are many recipes for making beetroot. This dish is quite popular among the Slavs. This dish has been eaten since the 19th century and has been improved over the years. To diversify the menu, at least in the hot summer, you can cook cold beetroot according to the classic recipe. A plate of cold borscht in the summer heat will cool the body and please the stomach.

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Beetroot hot classic recipe

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

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. But whoever was the inventor of this amazing dish, he 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:

1. 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.
2. We warm the pan well and fry the onions in vegetable oil first until they acquire a golden color.
3. Next, we send the carrot to the onion, fry for another 2 - 3 minutes, then add the beets there and continue to fry.
4. After 3 minutes, we season everything with tomato paste, mix thoroughly and leave on fire for another minute.
5. Next, pour in the vinegar, add sugar, pepper and salt to taste, pour in 250 ml of broth and simmer over low heat for several minutes.
6. Meanwhile, bring the beef broth to a boil in a separate saucepan. Then we release the diced potatoes there and cook it until tender.
7. After that, we send our vegetable frying to the pan, add lavrushka and cook for another 5 minutes.
8. When our hot beetroot is ready, then pour it into portioned plates, sprinkle with parsley and season with sour cream.

Now you know how to cook beetroot hot. The recipe with a photo will help those who are trying to cook this dish for the first time in their lives.

How to cook hot beetroot with tops

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 into 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.

As you can see, in order to cook hot beetroot with tops, the classic recipe will have to be slightly changed.

Beetroot hot with meat

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.

1. 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.
2. Remove meat, cool and cut into small pieces.
3. Next, we prepare the vegetables: cut the onion into thin half rings, peel and grate the carrots and beets, and cut the peeled potatoes not very large.
4. Put all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.
5. In the meantime, send the potatoes to the broth to cook.
6. 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.
7. 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.
8. 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. The acid contained in it prevents the soup from losing its bright color. If you are embarrassed that the soup will sour at the same time, add a tablespoon of granulated sugar.
• 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.

Beetroot Recipes

Do you want tasty and healthy food for your family? Cook beetroot hot, a classic step-by-step recipe, without any difficulties and "abstruse" ingredients.

1 h 10 min

230 kcal

5/5 (3)

Everyone loves cold beetroots - they are great for lunch in the summer heat, as well as low-calorie and are very useful for the body of both adults and children.

However, there is another delicious variety of this delicious soup - hot beetroot soup, which is often confused with Ukrainian borscht, although there are more than enough differences between them. Beetroot is less rich, made from lean meat and does not contain cabbage, as well as some other ingredients that are essential for borscht, which makes it the lightest and most delicate dish.

Today I'm going to introduce you to Grandma's classic hot beetroot recipe that has been making my family happy for decades. So let's get started.

Kitchen tools

The utensils, appliances and tools that you will need in the process of preparing beetroot, you need to prepare the sooner the better:

• a stewpan or pan with a non-stick coating and a thick bottom with a volume of 4 liters or more;
• several deep bowls with a capacity of 200 to 950 ml;
• tablespoons;
• measuring utensils or kitchen scales;
• a wide frying pan with a diameter of 24 cm;
• skimmer;

• teaspoons;
• cotton and linen towels;
• fine and medium grater;
• cutting board;
• wooden spatula;
• sharp knife;
• kitchen potholders.

Also, keep your blender or food processor ready so you can get some of the ingredients ready to add to the soup faster.

Ingredients

The basis

This hot beetroot recipe involves the use of classic ingredients to make the dish "Like Kindergarten". However, some changes in the list of vegetable ingredients are also allowed - along with carrots, onions and beets, sweet bell pepper, parsley and celery root, as well as fresh tomatoes, capsicum red pepper or Jerusalem artichoke will look great in meat broth. All these components should be added only if you are sure that they suit you.

Additionally

• 1 bunch of dill;
• 2 - 3 cloves of garlic;
• 20 ml sunflower oil;
• 3 - 4 bay leaves;

• 6 g black ground pepper;
• 7 g of table salt;
• 6 g red ground pepper.

If you don't like spicy red peppers, replace it with paprika or even turmeric - you don't have to make soup like everyone else's. In addition, ground black pepper is easily replaced with peppercorns, and garlic - with a dried mixture of herbs for meat.

Cooking sequence

Preparation

Recently, I've been preparing garlic and herbs for soups together by chopping them in a food processor, and sometimes adding tomato sauce or pasta to them if the addition of these ingredients is called for in the recipe. It turns out an excellent dressing for absolutely any soup or borscht - so fragrant that even haters of garlic run to the table.

First stage

Frying is the basis of any hot soup, and its preparation should be treated as responsibly as possible, preferably without being distracted by extraneous matters in the process. Be sure to make sure that the frying ingredients do not stick to the pan, otherwise they may burn, and blackened fragments of onions and carrots will float in your beetroot.

Second phase

Surprisingly tender and fragrant beetroot turns out in a slow cooker! To cook it correctly, prepare the roast using the "Stew" or "Baking" program, and then pour the mass with purified water. As soon as the liquid boils, add the prepared pork and cook the beetroot for about half an hour in the "Soup" or "Baking" mode. After the time has elapsed, add the remaining ingredients, salt and pepper your dish and let it boil a little more in the same program - no more than ten to fifteen minutes.

Ready! An excellent hot beetroot will be your gift to suffering family members.

To serve, pour into serving bowls. making sure that each has a few pieces of meat, and then sprinkle with fresh herbs of onions, parsley or dill. Be sure to also offer your homemade sour cream or mayonnaise as an additional condiment - for example, my husband cannot imagine beetroot without a tablespoon of heavy sour cream.

In addition, hot beetroot can be strained and poured into a jug to get a wonderful vegetable compote- this is an unusual solution, but already gaining popularity in our latitudes. Soup should be stored in the refrigerator closer to the wall where a more or less stable temperature is always maintained.

Hot beetroot with meat video recipe

If you still have questions about making hot beetroot, be sure to watch the video, which shows you how to properly prepare the ingredients and cook the perfect dish.

A great way to please your family is to cook rich beetroot soup hot (recipe step by step we will offer further), which can be served not only cold, but also hot.

Such a dish will delight you on cold winter or autumn evenings, help you warm up and feel all the warmth of the hearth.

Below are a few examples of how you can cook hot beetroot.

Classic recipe

The classic variation of beetroot is somewhat reminiscent of borscht, but is a full-fledged vegetable dish and is cooked without adding meat. Beetroot is quite easy to make, and the hot version of this dish is just as delicious as the cold one.

To make hot beetroot soup (step by step recipe below), you will need:

• 2-3 pieces of beets
• 1 head of onion
• 1 medium carrot
• 2 tomatoes (can be replaced with tomato paste)
• green onions, salt and spices to taste

Cooking process:

1. Boil the beets- place the peeled and coarsely chopped root crop in a pot of water (you can put the whole beetroot without cutting it).
2. While the beets are cooking finely chop the onion, grate the carrot, mix and sauté in vegetable oil.
3. Remove the skin from the tomatoes and grate them. If using tomato paste, just add it to the vegetables. It's time to take the beetroot out of the soup and grate it.
4. Received in the first step beetroot broth must be diluted with water- add about a liter. In the resulting vegetable broth, add onions, carrots and beets.
5. Soup left to sweat about twenty minutes, after which it must be poured into plates. Garnish each serving with finely chopped parsley, if desired.

Beetroot with meat

If you want to have beetroot soup for dinner, but the vegetable option is too light for you, and you can’t get enough, then we suggest trying to cook hot beetroot soup with pork, you will find a step-by-step recipe below.

To quickly prepare a delicious soup, you need the following products:

• 300-400 grams of pork on the bone
• 2-3 beets
• 1 carrot and 1 onion
• 3-4 small potatoes
• salt, pepper, bay leaf to taste

Cooking process:

1. First step - cooking meat broth. Pour the meat with 2-3 liters of water, salt and put to boil on the fire.
2. While the pork is cooking boil beets, cut potatoes, fry finely chopped onions and carrots in oil.
3. We rub the boiled beets on a grater. Add potatoes to the soup when the meat is cooked.
4. Once the potatoes are cooked, Pour beets and other vegetables into the pan.
5. Let the soup boil for 5-10 minutes and brew a little, then garnish with spices or green onions as desired and pour into portions.

If you have no time to mess with meat, but you want to eat rich and high-calorie soup, then you can replace pork with any sausages . Cut sausage, carbonade or sausages and add to soup towards the end of cooking. You can use both boiled sausage and smoked products.

Beetroot soup hot with chicken (step by step recipe)

This soup can be cooked not only vegetarian or with meat, but also with poultry. Chicken is the most suitable in this case, since it does not cook for long, and the soup will be tender and light . Below we will tell you how to cook hot beetroot soup with chicken (step by step recipe), which is enough for a family dinner for several people.

For cooking you will need:

• Chicken - 0.5 kg
• Beets - 0.5 kg
• Several potatoes
• Bulb and green onions, carrots to taste
• Tomato paste - 20 g

Cooking process:

1. Chicken needs to be boiled, previously cut into pieces for convenience in about 2-2.5 liters of water.
2. When the chicken is cooked add peeled beets to the broth entirely. At the same time, fry the onion and carrots in a pan.
3. When the beets are cooked add peeled and chopped potatoes to the soup.
4. Remove the finished beets from the broth, chop or grate and fry with tomato paste. Add to soup by mixing with carrots and onions.
5. Let the soup cool down literally another ten minutes and remove the pan from the heat. Add chopped green onions to the finished beetroot.

All the above step-by-step recipes for hot beetroot soup, of course, are not strict and it is quite possible to move away from the indicated ingredients and add something of your own .

Quite often beetroot made without potatoes , but add hard boiled eggs .

A great way to diversify the soup a little is to add fried mushrooms or other mushrooms.

In order to make the soup even tastier and richer, add spices - black pepper, coriander, cumin are well suited.