Beetroot soup with meat. Nutritious salad with spicy chicken and grapes

Few people know that from the products available to everyone, you can cook a non-calorie and very healthy first course - beetroot. It can be served hot in the cold season, as well as cold in the hot. The most saturated dish, of course, will turn out in winter, and the ingredients will definitely be found on the shelves of any vegetable department of a store or supermarket.

Classic recipe

Hot soups are considered a necessary component in human nutrition. They restore the water balance in the body, are easily digested and bring a lot of useful substances.

Hot beet soup, or beetroot soup, is prepared quite simply, and also represents the same borscht, but without cabbage. To create the first, perfectly warming, hearty dish, you will need:

• 3 beets;
• 2 carrots
• 3 onions;
• 50 g of greens;
• 1 bay leaf;
• 3 liters of water;
• 15 ml of vinegar 9%;
• 4 garlic cloves;
• 10 g of sugar and salt;
• 30 ml vegetable oil.

It will take forty minutes to prepare a fragrant hot soup. Kilocalories in 100 g of hot beetroot without meat contains only 17 units.

Start cooking by peeling the beets. Then it is cut into thin sticks, poured into a saucepan, poured with water and sent to boil for twenty minutes.

At this time, the rest of the vegetables are also peeled, chopped at the discretion - carrots are coarsely grated, onions are cut into small cubes, and garlic is crushed under pressure. Oil is poured into the pan, which is heated. Carrots and onions fall asleep to it. Vegetables are brought to a ruddy state, salt, vinegar, garlic and sugar are added to them. Everything is mixed, roasting and bay leaf are added to the boiled beets. After 5 minutes, the beetroot is removed from the stove, infused for another 15 minutes.

Serve a hot dish with chopped herbs sprinkled on top, sour cream and a hard-boiled egg.

Hot beetroot with meat

The most fragrant, rich is beetroot with meat. It is customary to serve it hot, it is able to wonderfully warm and saturate the body. In this case, the meat product can be chosen at the discretion, and vegetables in the amount that the hostess prefers.

But to create a classic first course you will need:

• pork (pulp) - 0.5 kg;
• beets - 0.3 kg;
• onions, carrots - 100 g each;
• potatoes - 0.4 kg;
• vegetable oil - 30 ml;
• spices, salt - 10 g each;
• lemon juice - 20 ml;
• tomato paste - 100 g;
• water - 3 l.

Beetroot will be ready in an hour and a half, and the calorie content of such a delicious and beautiful soup is 45 kcal per 100 grams.

The meat is washed, cut into small cubes, sent to boiling water.

While it is cooking, the vegetables are peeled, cut into separate containers. Potatoes of the same size with meat, beets in thin bars.

Onions in half rings, medium-sized carrots.

After the meat has boiled for about forty minutes, beets and potatoes are poured into it. At this time, you need to prepare the roast. To do this, heat the oil and pass the carrots and onions until they acquire a beautiful ruddy.

Tomato paste is diluted in a glass of broth and poured into a pan with vegetables. Vegetables are stewed for twenty minutes, poured into a saucepan to the boiled beetroot. After that, you will need to salt the soup, add the selected spices, let the hot dish boil for another five minutes.

It is not necessary to insist beetroot for a long time so that it does not cool down, since it must be served hot, seasoned with sour cream and herbs.

Beetroot with chicken

The most tender and surprisingly tasty soup is obtained with chicken meat. Hot beetroot is no exception. The addition of chicken makes it lighter, more affordable in terms of price, because it is this poultry meat that is most popular. To prepare beetroot at home you will need:

• chicken (shank, breast, wings at the discretion) - 0.5 kg;
• potatoes - 0.4 kg;
• beets - 300 g;
• carrots, onions - 1 pc. (150-200 g);
• tomato paste - 30 g;
• green onions - 50 g;
• sunflower oil - 50 ml;
• salt, spices - 10 g each;
• water - 3 l.

A hot and hearty dish will be ready within an hour, and 100 g of it will contain 43 kcal.

The chicken is washed, cut into pieces as desired and put to boil in water. At this time, the beets are peeled and, after boiling the broth, it is sent to cook whole for thirty minutes to the meat.

Onion gets rid of the husk, crushed. The peel is scraped off the carrot with a knife, while it itself rubs coarsely on a grater. Vegetables are fried in hot oil in a frying pan and set aside. Boiled beets are removed from the broth, cut into cubes and fried separately with tomato paste. The potatoes are peeled, cut into cubes, poured into the broth.

After the beetroot boils for ten minutes, beetroot, carrot-onion roast, salt, spices are added to it. The soup is cooked for another ten minutes until the potatoes are fully cooked, and only then chopped green onions are poured into it.

Serve a delicious dish should be hot, with cream or sour cream, herbs and brown bread.

In fact, this dish has no clear boundaries when cooking. So, if desired, you can replace potatoes with pre-boiled or canned beans, add fried mushrooms, herbs, aromatic spices and herbs. The only essential moment in the creation of the dish is to give a rich bright red color to the broth, which is achieved by boiling the beets at the beginning of cooking as a whole. But experienced chefs advise:

1. Choose the main vegetable of the red variety "Bordeaux", "Cylinder";
2. To preserve all the nutrients, vegetables should not be fried, but baked in the oven;
3. The addition of lemon juice will help keep the bright color of the dish;
4. If you refuse to use potatoes, carrots in the composition of hot soup, it will be necessary to double the amount of beets;
5. It is the addition of sour cream when serving the dish that makes beetroot so rich, tender, so you should not feel sorry for it.

Soup with sausage is one of the easiest and quickest first courses.

How to cook fragrant charlotte with bananas, read our article.

Recipe for minced chicken meatball soup - this dish goes well with the children's menu.

The most delicious dish becomes only on the second day, when all the vegetables are saturated with each other's juices. It is important to remember that when dressing with sour cream, classic beetroot will not be stored for a long time even in a cold place.

Hot dishes are a must for a full meal, and fragrant beetroot is perfect for this. Cooking it will not be difficult, the main thing is to have the necessary products. Interesting recipes for making hot beetroot are waiting for you below.

hot beetroot soup recipe

Wash the beets, peel, cut into pieces, pour enough water and cook until tender. Set the broth aside and take care of the vegetables. When the beetroot has cooled, rub it on a coarse grater. Cut the onion and carrot into cubes and sauté in oil. We rub the tomatoes on a fine grater, after removing the skin from them.

Add the tomato pulp to the onion with carrots and simmer for three minutes so that the mute mass thickens. Now we take a saucepan, pour beetroot broth and another 1.5 liters of water into it. There we add beets and vegetables from the pan. Add bay leaf, salt and herbs to taste. We turn on the stove and cook on low heat under a closed lid for about 25 minutes. The beetroot is ready, pour into plates and serve hot.

hot beetroot recipe

• meat - 350 g;
• potatoes - 3-4 pcs.;
• carrots - 1 pc.;
• beets - 2 pcs.;
• onions - 1 pc.;
• tomato paste - 2 tbsp. spoons;
• vinegar 6% - 2 tbsp. spoons;
• sugar - 1 teaspoon;
• salt;
• bay leaf -2 pcs.;
• freshly ground black pepper;
• sweet pea pepper - 2-3 pcs.;
• sunflower oil - 2 tbsp. spoons.

You can use different meat for cooking beetroot, pork, beef or chicken. We wash the meat well under water, dry it and cut into portions. Put the meat in a saucepan, fill with water and cook until tender. Remove the foam from the meat broth with a slotted spoon. And prepare the vegetables. We wash the beets under water and cook until tender in a separate saucepan. Peel potatoes, carrots, onions and cut into medium-sized cubes. Cut the finished beets into strips or grate on a coarse grater. When the meat is ready, add the potatoes to the pan and cook until fully cooked (about 20 minutes).

We are preparing a dressing for the beetroot. Fry the onion in a pan until golden brown, add carrots, mix and fry for 4-5 minutes, add tomato paste, if the dressing is thick, you can add 5 tablespoons of broth and simmer over medium heat for 4-5 minutes. Then add the beets, a little sugar, 1 teaspoon of salt and vinegar, mix and simmer for another 3 minutes.

When the meat and potatoes are fully cooked, add dressing, peppercorns, herbs and bay leaf to the pan. Then salt and pepper to taste. Bring the beetroot to a boil and cook for another 2-3 minutes. After that, cover the pan with a lid and let it brew for 10 minutes. Remove bay leaf. We serve beetroot to the table hot, seasoning it with herbs, sour cream or mayonnaise.

Recipe for hot beetroot in a slow cooker

• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• beets - 2 pcs.;
• tomato - 1 pc.;
• lemon juice - 1 teaspoon;
• water - 1 liter;
• meat - 250 g;
• salt, pepper, vegetable oil;
• greenery.

We boil the meat, it is better to drain the first broth so that the beetroot is not greasy. We rub the carrots on a fine grater, cut the onion into cubes. Pour a little oil into the bowl of the multicooker and fry the carrots and onions in it, finely chop the tomato and also add to the bowl. Cut the potatoes into cubes and also add to the vegetables in the slow cooker. We add meat and water there, the density of our beetroot will depend on the amount of water.

We clean the beetroot, cut it into small pieces and put it in a slow cooker. We stew everything in a slow cooker for an hour, after that we rub the beets on a grater, and cut the meat into pieces. After that, boil our beetroot for another 10 minutes, a few minutes before the end of cooking, add greens, lemon juice and grated beets.

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Beetroot Recipes

In each country, beetroot has its own characteristics and ingredients, but the basis of the dish is unchanged - it is a decoction of beets. In some cuisines, kvass, cucumber pickle or natural yogurt is added to it, it is made only from vegetables - like a light vegetarian borscht, or boiled over meat.

Sometimes they put seafood or eggs, sour cream or cream in it. But in any case, this is an amazingly tasty dish that, once you try it, you will want more and more.

Recipe for hot beetroot chicken and vegetables

Wash the chicken, cut into portions, pour cold water and put on fire. Peel the young beets and 1 onion and put them whole in the pan with the chicken (after it boils). Boil everything together until beets are tender. Meanwhile, peel and cut potatoes into cubes.

Peel the carrots and grate on a coarse grater. Peel and finely chop the second onion. Get the beets and onions ready, and pour the potatoes into the pan. Let it boil, add salt and cook for 10 minutes. Throw away the boiled onion, and grate the beets on a coarse grater.

In a frying pan in vegetable oil, sauté chopped onions with carrots for 3 minutes, then add grated beets, tomato paste, vinegar and simmer for 3 minutes. Add finely chopped garlic, stir and simmer for 1 more minute. Transfer dressing from skillet to saucepan.

Bring beetroot to a boil. Let it boil for 7 minutes, then pepper, put the bay leaf and chopped onion greens. Let simmer on low heat for 3 minutes. Turn off and let stand for another 15 minutes. Then pour into plates, adding a tablespoon of sour cream to each plate.

Recipe for cold beetroot with jamon

This cold beetroot is popular in the Mediterranean countries. It is prepared on natural yogurt and lightly carbonated table mineral water, and one of the ingredients is jamon. Instead of yogurt, you can use kefir, and instead of jamon, any dried meat or raw smoked sausage.

Cut the jamon into long thin strips. Mix everything in a saucepan and pour over yogurt. Put in the refrigerator and let it brew for 15 minutes. Then pour mineral water into it, salt and pepper to taste, cover with a lid and refrigerate again for 15 minutes.

Pour into bowls, if desired, sprinkle with chopped herbs. The next day, beetroot is just as tasty, but remember: it can be kept in the refrigerator for no more than 2 days.

Recipe for cold beetroot with white wine

This beetroot is often made during the hot season in Italy, Spain, Romania, Croatia, Slovakia and Slovenia. For it, baked beets, chicken and quail eggs, as well as a special sour cream sauce with horseradish are used.

Put half the beets in the broth and cook for 30 minutes over low heat. Next, remove the beets (it will no longer be needed), and pour the broth into another container and cool in the refrigerator. Hard-boil chicken eggs, remove the yolks (whites are not needed), grind them with salt and mix with finely chopped green onions. The obligatory components of any beetroot are greens, sour cream and eggs. Pour half a glass of beetroot broth into them, mix well and pour everything together into a container with broth. Add the second half of the baked beets, boiled potatoes, diced cucumbers to the container. Then pour in the wine, salt and pepper. Put in the refrigerator for 2 hours.

At this time, make sour cream sauce with horseradish. To do this, peel and grate the horseradish root (about 12 cm long). Mix with sour cream, salt to taste.

Boil quail eggs. Peel them from the shell and cut into 2 parts. After 2 hours, remove the beetroot from the refrigerator, pour into plates, adding 2-3 halves of quail eggs to each spoonful of sour cream sauce with horseradish.

Recipe for cold beetroot with smoked fish

Beetroot from the Baltic countries is prepared, of course, with fish. Any good hot-smoked fish is suitable for it - cod, catfish, pollack, blue whiting, haddock or pollock. He also needs apples and fresh dill.

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How to cook beetroot hot according to the classic recipe

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.

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. A 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 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.

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.

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.

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Beetroot hot with chicken

We offer a recipe for rich beetroot, which is served hot to the table. For cooking, it is best to take poultry, then the broth will be fragrant and home-style delicious.

Ingredients and their calories

Potato - 400 g (320 kcal)

Carrots - 80 g (26 kcal)

Onion, 2 pieces - 150 g (61 kcal)

Beets - 500 g (200 kcal)

Garlic - 10 g (14 kcal)

Tomato paste - 20 g (12 kcal)

Vegetable oil - 50 g (450 kcal)

Green onion - 20 g (4 kcal)

Bay leaf - 2 g (6 kcal)

Ground black pepper - 2 g (5 kcal)

What diets are suitable for

Cooking hot beetroot: step by step recipe

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The first recipe with a photo is a basic template. It turns out to be universally tasty, rich, but fresh and light. It is very beneficial to start acquaintance with a variety of cold summer soups with it.

For 4-5 servings we need:

• Raw beets - 4 pcs. small size
• Fresh cucumbers - 3 pcs. medium size (10-12 cm long)
• Dill - 1 bunch of medium size
• Green onions - to taste (if yes, then 1/3 less dill)
• Chicken eggs - 3-4 pcs.
• Drinking water - 1.5 l
• Sour cream - 150 g
• Mustard - 2 teaspoons (vigor to taste)
• Lemon juice - 1 tbsp. spoon

* This will make about ½ of a medium fruit

• Sugar - 1 tbsp. spoon
• Salt - to taste

How to cook.

We clean the beets and cut into thin strips. We are long-time fans of the Berner grater, whack-whack - and the ruby ​​​​slide is ready.

Bring water to a boil, add sugar and salt. Pour the chopped beets and add the lemon juice from 1 half of a medium lemon. We cover the base of the beetroot with a lid, bring to a boil and cook over low (!) Fire - 15-20 minutes.

After turning off the fire, let the broth cool completely. This will take 40-50 minutes.

My cucumbers, but do not peel and also chop into thin strips.

Finely chop the dill and onion. For our taste, you can always add parsley to dill, and reduce green onions to a minimum or replace with a very small cube of ordinary onion (1-2 tablespoons without a slide).

We fall asleep slices of cucumbers and greens in the cooled beetroot broth, mix and put in the refrigerator for 30-40 minutes. This is a classic cold beetroot technique that allows the soup to infuse. Light green participants in the dish have time to salt and give some of the fragrant notes to the filling.

During the time that the beetroot is infused, boil hard-boiled chicken eggs - 10-12 minutes after boiling water. We put a saucepan with eggs under running cold water, hold for about five minutes. After this simple procedure, they are very quickly cleaned. We cut boiled eggs into small or medium cubes.

Mix sour cream with mustard, adjusting the taste for yourself. There is a wide choice of mustard: light sweet, moderate or strong spicy in the Russian tradition “with vodka”.

We take out the beetroot base with cucumbers and herbs from the refrigerator. Pour into bowls, add chopped eggs and a tablespoon of mustard-sour cream mixture to each.

From now on, how to stir and eat is a personal matter for everyone. Someone will eat quickly and complain that it is not enough. And someone will stretch the cool pleasure.

By the way, you can even stir the sour cream when serving, and do not chop the eggs, but cut them in half or quarters. We put 1 egg in each plate or put it next to it on a saucer. At the same time, keep in mind that quarters are much more convenient to eat, especially for children.

For very hungry companions, you can serve beetroot, accompanied by boiled potatoes(cook in uniforms, cool and clean). An additional portion of sour cream with mustard will also come in handy to flavor your favorite root crop.

But we do not like adding potatoes to cold soup. The freshness and bright summer character of the recipe is lost.

TOP 6 useful ideas for beetroot classics

Personal tastes for chopping vegetables.

For cold soups in our family, everything is clear:

1. Straws - the most refined, beautiful and delicious cutting.
2. A small cube is also good, but can be harsh for older family members and young children.
3. On a coarse grater - everyday and as easy to prepare as possible, but not ideal in taste.

If you take into account the element of diversity, then you can change the cut every time. For a long hot summer - this is the best choice.

And again about the potatoes in the beetroot.

Of course, personal taste is everything! If you are devoted to potatoes, then it is best to boil it in the evening. It will cool and hold its shape well in any cut. Whether in small cubes or large pieces.

By the way, in the classic Belarusian cuisine, we have never met sliced ​​boiled potatoes in refrigerators during our trip to three cities, including Minsk. - on water and on kefir.

On the variety of cold fillings.

Organizing is very easy! Kvass, which we love so much in okroshka, will do. Then the water should be reduced by at least a third, preferably half. The beetroot broth will turn out to be very saturated, cool it and dilute it with cold kvass.

A few words about the main character - beets.

We love to cook beets and are pleased with the result in soups. And yet, in cold dishes, where it is the main component, baked root vegetables can be tastier.

How to bake beets? It is necessary to wrap the washed dry root crops in foil one at a time and bake in the oven, heated to 200 degrees Celsius. The vegetable is ready when it can be easily pierced with a toothpick.

Young beetroots will require 45-50 minutes of baking, mature ones - 1.5-2 hours.

For the beetroot base chop the baked vegetables, combine with water, salt, sugar, lemon juice and let it brew in the refrigerator - 1 hour.

Benefit from additional troubles - the most saturated taste of the soup and its main character.

One of the favorite additives in Ukraine is horseradish.

It can replace mustard and goes well with beets in any form. Try it! Literally 2-3 teaspoons for the listed ingredients. The principle is the same: combine with sour cream.

About the role of meat in a cold summer masterpiece.

You can add more, but not much is better. Boiled chicken, veal, boiled sausage. The recipe should refresh and saturate, and not feed to satiety. This is true not only subjectively: for many people, the appetite decreases in the summer heat. A healthy diet on hot days should provide an enhanced drinking regimen and increased vitaminization to mitigate oxidative stress from active solar radiation.

Cold beetroot with herbs and meat

For 4-5 servings we need:

• Boiled / baked beets - 500 g
• Boiled meat, for example, chicken fillet (or a combination of your favorite meat) - 200-250 g
• Fresh cucumbers - 350-400 g
• Garden salad - 550 g (+/- ½ bunch)
• Fresh greens (favorite set) - 1 bunch

*Dill, parsley, cilantro

• Green onions - if you like

Fill this cold beetroot with a classic mixture:

• Beetroot decoction + kefir (700 ml each)

Additional Dressings and Flavor Adjusters:

• Sour cream, lemon juice / apple cider vinegar.

In the photo below, see step by step how to cut the ingredients for a recipe. The most delicious option for a root crop and a cucumber is a thin straw. Meat - larger straws, cut a piece of boiled breast across the fibers. Lettuce leaves - not very thin stripes, greens - finely chop.

Filling can be changed - with kvass, with mineral water and sour cream, with whey, etc. Summer, easy, but satisfying recipe. It is usually loved by male meat-eaters who are not indifferent to green borscht.

Instead of a salad or in half with it, you can take tops from young beets. It is especially tasty to add finely chopped garlic and boiled beans to such a beetroot. You don't have to cook yourself. You can take canned, washing it in running water. For the given amount of ingredients, 5-6 tbsp is enough. spoons of beans and 3-4 medium cloves of garlic.

A few ideas for lean options

In the summer, Orthodox people observe the Assumption fast. Lenten holodnik can also be made tasty and boring. For example, expand the vegetable composition and remove the eggs.

• Options: carrots - thin straws or coarsely grated, 3-4 tbsp. tablespoons corn kernels and / or canned beans.
• You can fill it only with beetroot broth, to which we add piquancy to taste with salt and lemon juice.
• Another interesting solution is salted tomato juice, especially for its fans.

P.S. Raw beetroot for the curious

For 3-4 servings.

Instead of water, a mixture of 3 freshly squeezed juices:

• From celery stalks - 500 ml
• Lemon - 100 ml
• From beets - 100 ml

Sliced ​​raw vegetables to taste:

• Zucchini and cucumbers (small cube)
• Beets (it is better to grate coarsely)
• Green onions and any other favorite

Together sour cream:

• Raw nuts (preferably cashews soaked overnight) in a blender, adding water to the consistency of sour cream

Sounds exotic, right? And you cook: it turns out quite well! Light, fresh and mega-healthy for digestion and energy support on hot days. This is a great recipe for a vegetable fasting day for weight loss. Few calories and many benefits.

We have made raw beetroot more than once, including simplifying it, deviating from the strict canons of a raw food diet. For example, they replaced celery juice with mineral water, kvass, whey or kefir and added a little salt.

We will be glad if the cold beetroot interested you in the classic recipe. We tried to make the recipe with a photo step by step not leave you with any questions. If something seems unclear, ask in the comments. We always respond to readers.

Bon appetit and be happy in any weather!

Few people know that from the products available to everyone, you can cook a non-calorie and very healthy first course - beetroot. It can be served hot in the cold season, as well as cold in the hot. The most saturated dish, of course, will turn out in winter, and the ingredients will definitely be found on the shelves of any vegetable department of a store or supermarket.

Classic recipe

Hot soups are considered a necessary component in human nutrition. They restore the water balance in the body, are easily digested and bring a lot of useful substances.

Hot beet soup, or beetroot soup, is prepared quite simply, and also represents the same borscht, but without cabbage.

Start cooking by peeling the beets. Then it is cut into thin sticks, poured into a saucepan, poured with water and sent to boil for twenty minutes.

At this time, the rest of the vegetables are also peeled, chopped at the discretion - carrots are coarsely grated, onions are cut into small cubes, and garlic is crushed under pressure. Oil is poured into the pan, which is heated. Carrots and onions fall asleep to it. Vegetables are brought to a ruddy state, salt, vinegar, garlic and sugar are added to them. Everything is mixed, roasting and bay leaf are added to the boiled beets. After 5 minutes, the beetroot is removed from the stove, infused for another 15 minutes.

Serve a hot dish with chopped herbs sprinkled on top, sour cream and a hard-boiled egg.

Hot beetroot with meat

The most fragrant, rich is beetroot with meat. It is customary to serve it hot, it is able to wonderfully warm and saturate the body. In this case, the meat product can be chosen at the discretion, and vegetables in the amount that the hostess prefers.

But to create a classic first course you will need:

• pork (pulp) - 0.5 kg;
• beets - 0.3 kg;
• onions, carrots - 100 g each;
• potatoes - 0.4 kg;
• vegetable oil - 30 ml;
• spices, salt - 10 g each;
• lemon juice - 20 ml;
• tomato paste - 100 g;
• water - 3 l.

Beetroot will be ready in an hour and a half, and the calorie content of such a delicious and beautiful soup is 45 kcal per 100 grams.

The meat is washed, cut into small cubes, sent to boiling water.

While it is cooking, the vegetables are peeled, cut into separate containers. Potatoes of the same size with meat, beets in thin bars.

Onions in half rings, medium-sized carrots.

After the meat has boiled for about forty minutes, beets and potatoes are poured into it. At this time, you need to prepare the roast. To do this, heat the oil and pass the carrots and onions until they acquire a beautiful ruddy.

Tomato paste is diluted in a glass of broth and poured into a pan with vegetables. Vegetables are stewed for twenty minutes, poured into a saucepan to the boiled beetroot. After that, you will need to salt the soup, add the selected spices, let the hot dish boil for another five minutes.

It is not necessary to insist beetroot for a long time so that it does not cool down, since it must be served hot, seasoned with sour cream and herbs.

Beetroot with chicken

The most tender and surprisingly tasty soup is obtained with chicken meat. Hot beetroot is no exception. The addition of chicken makes it lighter, more affordable in terms of price, because it is this poultry meat that is most popular. To prepare beetroot at home you will need:

• chicken (shank, breast, wings at the discretion) - 0.5 kg;
• potatoes - 0.4 kg;
• beets - 300 g;
• carrots, onions - 1 pc. (150-200 g);
• tomato paste - 30 g;
• green onions - 50 g;
• sunflower oil - 50 ml;
• salt, spices - 10 g each;
• water - 3 l.

A hot and hearty dish will be ready within an hour, and 100 g of it will contain 43 kcal.

The chicken is washed, cut into pieces as desired and put to boil in water. At this time, the beets are peeled and, after boiling the broth, it is sent to cook whole for thirty minutes to the meat.

Onion gets rid of the husk, crushed. The peel is scraped off the carrot with a knife, while it itself rubs coarsely on a grater. Vegetables are fried in hot oil in a frying pan and set aside. Boiled beets are removed from the broth, cut into cubes and fried separately with tomato paste. The potatoes are peeled, cut into cubes, poured into the broth.

After the beetroot boils for ten minutes, beetroot, carrot-onion roast, salt, spices are added to it. The soup is cooked for another ten minutes until the potatoes are fully cooked, and only then chopped green onions are poured into it.

Serve a delicious dish should be hot, with cream or sour cream, herbs and brown bread.

In fact, this dish has no clear boundaries when cooking. So, if desired, you can replace potatoes with pre-boiled or canned beans, add fried mushrooms, herbs, aromatic spices and herbs. The only essential moment in the creation of the dish is to give a rich bright red color to the broth, which is achieved by boiling the beets at the beginning of cooking as a whole. But experienced chefs advise:

1. Choose the main vegetable of the red variety "Bordeaux", "Cylinder";
2. To preserve all the nutrients, vegetables should not be fried, but baked in the oven;
3. The addition of lemon juice will help keep the bright color of the dish;
4. If you refuse to use potatoes, carrots in the composition of hot soup, it will be necessary to double the amount of beets;
5. It is the addition of sour cream when serving the dish that makes beetroot so rich, tender, so you should not feel sorry for it.

The most delicious dish becomes only on the second day, when all the vegetables are saturated with each other's juices. It is important to remember that when dressing with sour cream, classic beetroot will not be stored for a long time even in a cold place.

Hearty lunch - hot or cold beetroot cooked with meat! Choose the best recipe in our selection: with pork, beef, meat on ribs.

• 1-2 small beets
• one beef or pork rib per serving
• 1 bulb
• 1 carrot
• 2 potatoes
• 2 tablespoons vegetable oil
• 1 tablespoon tomato paste
• or 2 tablespoons tomato puree
• 1 tablespoon 9% vinegar
• 1 teaspoon sugar
• salt, ground black pepper, bay leaf to taste
• parsley and dill
• green onion
• sour cream for serving
• 800 ml stock

We cook beef ribs broth. We wash the ribs, pour cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs, it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. We clean the carrots and beets and rub them on a grater. Peel the potatoes, wash and cut into cubes. My greens and green onions and finely chop.

As soon as the meat is cooked, put the chopped potatoes into the broth and cook until cooked - minutes 15-20.

While the potatoes are boiling, sauté the rest of the vegetables. Heat the vegetable oil in a frying pan and fry the onion until translucent, literally 1 minute, then add carrots and sauté more a few minutes.

Add tomato paste or tomato puree, mix and sauté more two minutes.

Pour a little hot broth into the pan, put the beets, add sugar and vinegar, mix and simmer under the lid minutes 5-7.

As soon as the potatoes are boiled soft, add the contents of the pan to the soup, taste the beetroot, add salt, sugar and vinegar if necessary, put pepper, bay leaf and half the greens, cook everything together 5-10 minutes. Ready!

Before serving, let the beetroot brew for 10-15 minutes. Serve, as stated, hot, spreading on plates over soft beef ribs. If the ribs are large, then it is more correct to remove the bones, and cut the meat into pieces. If desired, you can also put sour cream and sprinkle the beetroot with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot with meat

• meat - 500-600 grams;
• pork fat - 100-150 grams;
• potatoes - 4 pcs. (medium size);
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 1 head;
• beets (vinaigrette) - 2 pcs.;
• tomato juice (or juice) - 200 ml;
• dill (I have ice cream) - 2 - 3 table. lies.

To cook this delicious beetroot soup with meat, I usually use pieces from the neck and a thin rib part of the carcass. It is these parts that give the broth richness and delicate meat taste. And so, we need to put the meat washed under running water in a saucepan, pour it with cold water and put it on the stove for cooking. To get a clean and beautiful meat broth, the main thing is not to miss the moment of its boiling and immediately remove the foam that has appeared with a slotted spoon. After boiling, the meat should be boiled over low heat (under the lid), for about forty minutes. During this time, we will have time to prepare the rest of the components of the dish.

First, we need to cut slightly frozen lard into small pieces.

Then, peel the carrots, onions, beets and garlic.

Onions and garlic should be chopped into small cubes, and carrots and beets should be grated on a medium grater.

In a large frying pan, first place the pork bacon and fry it until golden brown. Next, spread the carrots, garlic, onions and lightly fry the vegetables.

The very last thing we put grated beets in a pan and pour it with a small amount of hot meat broth (or just boiling water).

Simmer the vegetables all together over low heat until the beets are cooked (15-20 minutes).

When the meat on the bones is cooked, it must be removed from the broth, separated from the bones and cut into small pieces (as in my photo). We return the chopped meat to the pan with the broth.

We put the peeled and diced potatoes in a saucepan with broth and cook for 10-15 minutes. Now, it's time to salt the broth to taste.

After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is desirable that the beetroot brew for an hour or two in a saucepan with a covered lid.

Recipe 3: how to cook beetroot with meat

• beef pulp - 500 gr.;
• potatoes - 7 pcs.;
• carrots - 2 pcs.;
• onion - 1 pc.;
• beets - 2 pcs.;
• tomato juice - 1 glass;
• salt, ground black pepper - to taste;
• water - 3 liters;
• vegetable oil;
• dill greens - a bunch.

To prepare the broth, cut the meat into portions, put them in a saucepan and cover with cold water. The meat can also be put in a whole piece, and before serving, cut it into small pieces. Put the pot with the ingredients on the fire. When foam starts to form on the surface, skim it off with a slotted spoon. Reduce the heat and simmer the broth for 1.5 hours. If the meat is young, the cooking time can be shortened.

Peel potatoes for hot beetroot.

Cut it into strips or small pieces.

Add potatoes to broth. Simmer for 20 minutes until potatoes are soft.

While the potatoes are cooking, peel and grate the carrots.

Also chop the onion.

Fry them together in a pan with vegetable oil until golden brown.

Peel the beets and grate.

Put it in a pan with vegetable oil and fry over low heat under a closed lid for about 10 minutes. The beets should become soft.

Then pour the tomato juice into the pan. Simmer everything together for another 10 minutes, until excess liquid has evaporated and the dressing becomes thick.

In the broth, to the finished potatoes, add the fried onions and carrots.

And then the beetroot dressing.

Boil everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.

Finely chop the greens and also add to the pan. Cook for 2-3 more minutes.

Then turn off the stove and leave to stand for about half an hour. Divide the hot beetroot among the plates. Serve with sour cream. Bon appetit!

Recipe 4, step by step: how to cook beetroot meat

• Meat (beef, turkey) 500 g
• All recipes with "Meat (beef, turkey)"
• Salt 1 tbsp
• Water 2 l
• Tomato paste 2 tbsp
• Potatoes 4 pcs.
• Pepper (peas) 6
• White cabbage 100 g
• Bay leaf 4 pcs.
• Beetroot 1 pc.
• Black pepper (ground)
• Carrot 1 pc.
• Parsley, dill 3 tbsp
• Onion 1 pc.
• Vegetable oil 3 tbsp

Rinse the meat thoroughly, add water and put to boil. When the broth boils, take out the meat, strain the broth, then put the meat again, salt, cover and cook until the meat is ready (beef - 2 ... 2.5 hours, turkey - 1 hour).

When the meat is cooked, take it out, separate it from the bones, cut it.

Peel potatoes, carrots, cut into cubes. Put the potatoes and meat in the soup, add peppercorns and bay leaf.
Cut the cabbage into strips and add to the soup.

Peel the beets, grate on a coarse grater. Pour vegetable oil into a heated pan and put the beets. Fry, stirring, for 5 minutes, then pour in half a glass of broth and simmer for 15 minutes. Do not cover with a lid!

Fry chopped onions and carrots in a pan until golden brown.

Add tomato paste to the beets and simmer for another 5 minutes. Check the readiness of the vegetables in the soup (potatoes), if almost ready, then put the beets and fried onions. Let it boil for another 10 minutes. In no case cover with a lid.

When serving, garnish with chopped parsley and dill, add sour cream and a couple of olives if desired.

Bon appetit!

Recipe 5: hearty Ukrainian beetroot meat

• 400 gr pork or beef on the bone
• 3-4 potatoes
• 1 large or 2 small beets
• 1 bulb
• 1 carrot
• 2 tbsp tomato paste
• 1 tbsp vinegar 9%
• 1 tsp Sahara
• a few sprigs of fresh herbs
• 2-3 black peppercorns
• 1-2 bay leaves Salt to taste

Rinse the meat on the bone and put in a saucepan, pour 2 liters of cold water. Put the pot on the fire and bring the water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Boil the broth for beetroot for about 2.5 hours at a low boil. By then, peel and cut the potatoes into small cubes.

Peel and grate the carrots on a coarse grater. Peel the onion and cut into small pieces. At the same time cook the beets. To do this, boil water in a separate pan and put the beets there. Cook it for about 45-50 minutes until tender with a slight boil. Then drain the water and cool the beets. Peel it from the peel and grate on a coarse grater.

When the broth is ready, remove the bones with meat from it and leave to cool. Salt the boiling broth a little and lower the potatoes there. Boil potatoes for about 15-20 minutes over low heat.

At this time, prepare dressing for beetroot. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Put the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add carrots, mix and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan, tomato paste to the pan and mix thoroughly. Simmer vegetables over moderate heat for a couple more minutes.

Pour grated beets into the pan with vegetables and mix. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook beetroot dressing for soup for another 2-3 minutes over medium heat, stirring occasionally. Separate the meat from the bones and cut into small pieces.

Add beetroot dressing, meat, peppercorns, bay leaves to the soup and stir. Cook hot beetroot for another 2-3 minutes at a low boil. Rinse greens, dry and chop.

Add greens to the finished beetroot, stir and remove the pan from the heat. Cover the pot with a lid and let it sit for 15 minutes. Serve hot pickle to the table, if desired, you can add sour cream to each serving. Bon appetit!

Recipe 6: cold beetroot with meat (with photo)

• Lean pork 300 g
• Potatoes 2 pcs.
• Beets 2 pcs.
• Cucumber 4 pcs.
• Pickled cucumber 1 pc.
• Chicken egg 3 pcs.
• Salt to taste
• Sugar 1 tbsp. lies.
• Lemon juice 2 tbsp. lies.

We cook beets. Used only 2, the rest went to another dish.

We have a piece of lean pork that we boil and chill. With napkins, remove fat from the broth that has appeared on the surface of the broth. We have a piece of meat and a completely lean broth that we cool.

We rub the potatoes on a grater with large holes.

We rub the lightly salted cucumber on a grater with large holes.

Homemade cucumbers, sweet. We rub them.

Meat cut into cubes.

We send meat, fresh cucumber to the broth. Add the rest of the products beets, potatoes, lightly salted cucumber. We season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but this is not so tasty. Add sour cream, stir.

This is how cold beetroot in broth is obtained.

Recipe 7: Beetroot Meat Soup (with photo step by step)

In general, beetroot in Russian cuisine is a cold beetroot soup, let's say a kind of cold borscht. And it is popular in the hot summer. But in the cold winter, in order to add vitamins for your body, it is better to cook hot beetroot - very appetizing, tasty, and most importantly - healthy!

• Boiled beef - 300 g
• Potatoes - 4 pcs
• Carrot - 1 pc.
• Onion - 2 pcs
• Beets - 4 small pieces
• garlic - 2 cloves
• Egg - 4 pcs
• Vegetable oil - for frying
• Apple cider vinegar - 2 tbsp. l
• Bay leaf
• Salt, pepper, spices, dill and parsley - to taste

We wash the meat, fill it with water and set to boil.

Pour the eggs with cold water and also put on fire. After boiling, cook for 7 minutes so that the eggs are hard boiled.

Vegetables (potatoes, onions, carrots, beets and garlic) are washed and peeled.

Three beets on a coarse grater and pour over with vinegar.

Onion and finely cut, fry in vegetable oil until golden brown. Mince the garlic and add to the onion.

Three carrots on a coarse grater and also add to the onion.

After 3 minutes, add beets and fry for 5 minutes.

Pour boiled eggs with cold water and cool.

We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.

We cut the potatoes into cubes and lower them into a boiling broth with meat. If you decide to cook a dietary beetroot, i.e. without meat broth, then the potatoes are simply dipped in salted water. Boil potatoes until tender.

Then we add our frying, bay leaf, and spices as desired to the pan (I added spices for borscht).

Greens finely cut.

Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.

Put the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle greens on top.

Serve such a beetroot hot, adding sour cream and garnishing with a wedge of an egg. Bon appetit!

Recipe 8: Delicious Beetroot with Meat on the Bone

• beef on the bone - 700-800 g;
• cabbage - 300-400 g;
• beets - 300 g (1 large or 2 small);
• potatoes - 2-3 pieces;
• onion - 200 g (1 large);
• carrots - 200 g (1 large);
• tomato paste - 3 tbsp. spoons;
• vegetable oil (for frying) - about 4-5 tbsp. spoons;
• greens - a small bunch;
• garlic - 2-4 teeth (or to taste);
• salt - to taste.

The washed meat is placed in a five-liter pan. Fill to the top with cold water, boil. We remove the foam, cook the meat for about 1.5 hours at a low boil (until the beef is fully cooked). Salt is not added yet. Remove the boiled meat from the pan, if desired, filter the broth through gauze or a fine sieve (to get rid of "garbage" - bone fragments and small lumps). We put finely chopped cabbage into the already prepared broth (if a young head of cabbage with thin leaves is used, cabbage can be added towards the end of cooking).

Next, load the potatoes, peeled and cut into small cubes. We bring the broth to a boil again and continue cooking at a slow boil for about 20 minutes (until the vegetables are soft).

At the same time, we are engaged in frying, which is obligatory for classic borscht. To do this, fry the finely chopped onion in vegetable oil for 3-5 minutes.

To the softened onion, lay the carrots, peeled and grated with large straws. Stirring, we pass the vegetable "mix" for 3-5 minutes.

Add coarsely grated beets, tomato paste and a couple of ladles of meat broth from the pan.

Stir and simmer the vegetable dressing over low heat under the lid for 15-20 minutes. Thanks to preliminary stewing with tomato paste, the beets will retain their color, and the borscht will turn out bright red. We shift the prepared passerovka into the broth with already soft vegetables.

We separate the cooled meat from the bone, cut it into small portions and lower it into a saucepan with the stained broth. Bring to a boil, but do not allow active seething! Borscht should languish over low heat, only gurgling "lazy".

The soup can be considered almost ready, but in order to make the taste more saturated, it is advisable to still darken the first dish at the lowest heat under the lid for about 30 minutes. At the end, salt, add chopped greens and very finely chopped garlic (amount to taste).