Beetroot cold recipe with boiled. Chilled summer soup with beets and boiled veal

On a hot summer day, any of us will be happy to taste such a dish as cold borscht. Beetroot - that's what experienced housewives call it.

No doubt, the merits of this soup have long been appreciated by many. The main thing is to know how to cook cold beetroot. And if done right, your household will demand supplements again and again.

Beetroot: what is it and what is it eaten with?

It is believed that this dish came to us from Belarus. There it is called "holodnik", which directly indicates the method of preparation. Beetroot is simple soup. Many experienced chefs they often joke that it is with him that one should begin acquaintance with the culinary art. Why? Yes, because cold beetroot (its classic version) is very easy to prepare and almost impossible to spoil. In addition, it is very similar in taste to borscht. The difference between them is that cabbage is not added to beetroot. And one more nuance: it is served to the table most often cold. However, if you prefer a hot dish, then this option also takes place.

Reasons for popular love for beetroot

Have you ever wondered why so many of us are eager to learn how to boil cold beetroot? The thing is that this soup is very popular. What is the secret of his attractiveness among housewives?

The casket opens easily. This soup is amazing.

• Beetroot cold (classic) perfectly refreshes and gives cheerfulness in the heat. It is valued for its ability to lower body temperature.
• The dish can easily be called dietary. And this is one of the good reasons to try this dish even for those young ladies who are always concerned about their weight. On average, one bowl of this soup contains about 50 kilocalories.
• Beetroot contains great amount vitamins. Among them are such necessary for our health as A and C. In addition, it is famous for its reserves folic acid. To save everything useful elements, you need to know how to cook cold beetroot. After all, this dish should be subjected to a minimum heat treatment. Properly prepared soup will help to cope with vitamin deficiency and even a cold.
• This delicacy will never get boring. After all, you can easily experiment with the ingredients, replace them depending on your preferences or the contents of the refrigerator. So, the taste will always be new.
• This is one of the most budget options soup. The products are always available and won't break your budget.
• The most elementary dish for which you will spend a minimum of time. In the summer, this is especially valuable. Who wants to conjure at the stove in the heat?!
• This soup will be an ideal option in the diet for those who observe Christian traditions. In a post, it’s better than a beetroot and you can’t think of anything.
• And this dish has an amazing feature: on the second day it only becomes tastier, it is infused like good wine. Try it and see for yourself the truth of these words.

Features of cold soups

Dishes that fall into this category have a lot in common.

Like all cold soups, beetroot soup consists of the following components.

1. Refueling. She happens different types: meat or vegetable, and sometimes mixed.
2. liquid base. Here is a huge scope for your fantasies. What just do not use the hostess as her! You can make soup with water or broth. At the same time, do not forget that the base should have a sour taste, so lemon juice or concentrated citric acid, vinegar are usually added. Classic beetroot did on bread kvass. You can use the brine left over sauerkraut. And many people prefer to cook beetroot on kefir. The main thing that milk product was lean and free of additives.
3. Any cold soup contains herbs and greens. Here, too, you can conjure with various ingredients. Sorrel, parsley, green onion, basil - the pantry of nature at your service.

Features of cooking cold soups

Eat general rules, which cannot be neglected. cook tasty dish without observing the laws of cooking is impossible.

• Anything that can be eaten raw cold soup it is put in this form, without being subjected to heat treatment.
• Root vegetables are usually boiled, as well as meat if you plan to add it to the dish.
• Don't grind the ingredients too much. Otherwise, your soup will turn into porridge.
• Such refreshing summer soups should be served cold, that is, their temperature should not exceed 10-12 degrees.
• All components are usually seasoned right before serving.

Secrets of experienced housewives

It also happens that even a dish prepared according to the same recipe differs both in taste and in appearance. It's all about the nuances culinary arts. How to cook cold beetroot so that it turns out tasty and satisfying, and also has a pretty look?

Hear what experienced chefs have to say. For soup you need to take juicy vegetables. In no case should they be kept sliced ​​in the refrigerator for more than 2 days. They lose not only taste, but also nutrients. But beetroot is valued precisely for its saturation with vitamins.

How to keep the color of beets?

So that the soup is not ashamed to serve, it must have an attractive appearance. Do you know what cold beetroot looks like? The photo will show you this dish in all its glory. Juicy burgundy color already from afar causes appetite. But not everyone can boast of such a colorful shade. Many of us justify ourselves by saying that the main thing is taste, and not appearance. But you must admit, a beautifully served dish will look more advantageous on your table.

How to achieve this? All the trick is here proper preparation beets. We all know that when cooked, this vegetable loses its color. To prevent this from happening, you need to add a little citric acid or vinegar. Then the beets will retain their colors, and the soup will not turn pale. And that's exactly what we were after, right?

Classic cold beetroot: recipe

If you decide to please your family with such a refreshing soup, then stock up on the necessary products.

For liquid base required:

• Kvass (preferably bread). You need about 2/3 liters.
• Beetroot decoction. It must be taken in equal proportions with kvass.

From vegetables you will need:

• 2-3 beetroots.
• 2 medium carrots
• 2 fresh cucumbers.

For refueling:

• 2 boiled eggs.
• Half a cup of sour cream. Many housewives replace it with mayonnaise. But in the classic recipe, it is sour cream that is used.

Don't Forget the Greens:

• Standard bunch of green onions.
• One tablespoon of dill and parsley.

Basic seasonings and spices:

As you can see, we will not need any overseas and scarce ingredients. Therefore, such a soup can appear on your table quite often.

How to cook cold beetroot?

This question probably worries many novice housewives. There is nothing difficult in the cooking process.

• First you need to boil the root vegetables. It is not necessary to cut off the skin first. It has already been removed boiled vegetables, which are then cut into strips.
• While the root vegetables are cooking, you can do other components. Cucumbers are also cut into strips. And it is better to chop the onion and stir with salt.
• Pour the prepared vegetables with kvass mixed with beetroot broth.
• Add seasonings to taste: parsley, dill, sugar, salt and citric acid with vinegar.
• Before serving the dish, do not forget to add the egg pieces and season ready meal sour cream.

Variations on the Beetroot Theme

This traditional recipe, one might say, a culinary classic. But different nations prepare it in your own way. Yes, and in Russia there are a lot of recipes for this dish. You can add a variety of components to it.

Now you know how to cook cold beetroot. So, it's time to try this delicious soup, which was prepared in antiquity and which has not lost its popularity so far.

Calories: Not specified
Cooking time: Not indicated

Well, my dear hostesses, the hottest time of the year has come. The sun is hot, the thermometer in the shade shows 38 degrees and it seems that it is impossible to withstand it, but we quickly get used to everything and to such conditions too. You just need to understand how to behave correctly, what to wear, how to eat at this time. Of course, the most the best option- to go far from home for thousands of kilometers and bask on the hot sand of your favorite sea or ocean somewhere on the islands. But, unfortunately, our desires do not always coincide with our capabilities, so we often have to adapt to what we have.
In this case, when you are forced to sit out hot days in urban conditions, then take care of water regime and about nutrition. Try to cook lighter meals these days so as not to overload an already tired body. According to me, the most the best soup V summer heat- This is a cold beetroot without meat, the classic recipe for which I want to offer you. Well, judge for yourself - light, vegetable and very tasty, and most importantly served chilled, this is just what you need on a summer day.
I love this recipe because complex processes there are none, and the dish turns out pretty quickly and, most importantly, delicious. To prepare it, I take boiled beets and potatoes, as well as boiled eggs and fresh cucumbers with herbs. If you really want to, then I can add a meat ingredient - sausage or boiled chicken or cook. So that the soup has a pleasant sourness, I add to it table vinegar or lemon juice.

Ingredients:
- beets - 1-2 pcs.,
- potato tubers - 4-5 pcs.,
- chicken table egg - 2-4 pcs.,
- young fresh cucumber - 2-3 pcs.,
- turnip onion - ½ pc.,
- garlic (optional) - 2 cloves,
- table vinegar (9%) - 2 tablespoons,
- salt - to taste,
- sour cream - optional
- greenery,
- sugar (optional)

Recipe with photo step by step:

First, we wash the young beet roots from sand and dirt. Then we clean them and cut them in half (so they boil much faster). Pour vinegar into the water in which we will cook the beets. Boil the root vegetables until they are soft, and then cool. Do not pour out the water in which the beets were boiled!
Next, we wash the potato tubers and cook them right in their uniforms. When the potatoes are soft, drain the water, and cool the tubers and peel them.
Cook hard-boiled eggs for about 7-8 minutes from the moment the water boils. Next, as usual, cool them and clean them from the shell.
We clean the onion from the husk, and then finely chop.
We wash the greens (parsley, dill, basil) and also finely chop.
We cut into beautiful cubes from fresh cucumbers.




Cut the beets into neat cubes.




If you want to add spice, then peel and chop the garlic.
Cut potatoes into cubes.




Eggs are also crushed in the same way.






Mix the chopped ingredients.




After pour in the beetroot broth.
Add salt and spices to taste, and then put the beetroot in cool place for him to persist. Cold beetroot without meat can be cooked not only in summer, it is great option first course for any menu.




Before serving, put sour cream and greens on a plate. Well, if you still want to make a dense hot soup, then I advise you to pay attention to the recipe

Finally, we waited for the heat. And with it, it's time to cook cold soups: okroshka, beetroot. In this article I will write three recipes for making a very beautiful cold soup - beetroot soup. It can be made on sour cream, on kefir, on vegetable broth. Any meat you want is added to the soup. They also put sausage without lard. And you can do without meat ingredient, some vegetables and eggs.

Choose a recipe according to your preferences and chill with pleasure.

• beets - 4 pcs. medium
• potatoes - 200 gr.
• salmon - 200 gr.
• eggs - 4 pcs.
• fresh cucumbers - 3 pcs.
• parsley and dill - 10 branches each
• green onions - 10 feathers
• sour cream - 400 ml
• vinegar - 2 tbsp.
• mustard - 20 ml
• sugar - 1 tsp
• salt - 1 tsp
• black ground pepper- 0.5 tsp
• parsnip root (can be replaced with celery root) - 100 gr.
• water - 1.5 l

Cooking method:

1. If you want to keep your hands clean, wear gloves. Peel the beets and cut them into strips, 5 mm thick. Potatoes and parsnip root also need to be peeled and cut into strips. The cutting of all ingredients for one dish should be the same.

2. Put the chopped beets in a separate bowl, pour one tablespoon of vinegar into it and mix. Vinegar will save bright color beets.

3. Take two pots for cooking vegetables. Boil potatoes and beets separately to preserve color and flavor. Place potatoes and parsnips in one saucepan and cover with 3 cups of water (750 ml). In another pan, put the beets and also pour 3 tbsp. water.

4. Cover the pots with a lid and cook for 20 minutes, until fully prepared vegetables.

5. When the vegetables are ready, put them in one deep bowl or pan along with the decoctions. That is, in one bowl, combine beets and potatoes with their decoctions. For beetroot, the broth must be cooled. To speed up this process, make an ice bath: put a hot dish in another bowl with cold water with ice.

6. Hard boil the eggs. To do this, cover them with water, bring to a boil and cook for 10 minutes. Then drain hot water and fill them with cold water.

7. Peel the cucumbers (if it is hard or bitter) and cut into strips of 5 mm. Balik is cut in the same way. Chop greens (onions, parsley, dill).

8. In the cooled broth with boiled vegetables, add chopped cucumbers, salmon and herbs.

9. Put salt, sugar and black pepper in the beetroot.

10. Peel the cooled eggs, cut lengthwise. Separate the yolks and put them in a bowl. Squirrels cut into strips and put in a beetroot.

11. Add one tablespoon of vinegar, a spoonful of mustard to the yolks and mash until smooth. Put all the sour cream into this mixture and stir. The taste of beetroot will depend on this dressing, and it will be very tasty. Fill the beetroot sour cream filling, stir well. Try soup with salt. If there is enough, cover and refrigerate this first course for 1-2 hours.

12. When the beetroot has cooled down, it can be served. Everyone will love this cold summer soup. This is very good alternative.

Vegetable beetroot on a decoction.

The easiest option is to make beetroot on beetroot broth. It will be very light soup(in terms of calories). But he will not give long satiety. But they can refresh themselves as much as you want - you won’t get better.

Ingredients:

• beets - 2 pcs.
• eggs - 4 pcs.
• fresh cucumbers - 3-4 pcs.
• radish - 3 pcs.
• green onions, dill - 1 bunch each
• salt, sugar, lemon juice or acid

Cooking:

1. Peel the beets, wash them, add water and cook until tender (until soft).

2. Hard boil the eggs, cool and cut into cubes. Cucumbers and radishes also cut into cubes. Finely chop the greens. Mix these products in one bowl and refrigerate.

3. When the beets are cooked, grate them on coarse grater. Add 1 tbsp to beetroot broth. lemon juice or 1 tsp citric acid, 1 tsp salt, 1 tsp Sahara. Stir until dissolved. Taste and balance acidity and sweetness if necessary.

4. Put the grated beets into the broth and cool with an ice bath. Then refrigerate.

5.Before serving, remove the beet broth with beets and a thick base from the refrigerator. Divide the vegetable-egg mixture between bowls and pour over the broth. Serve with sour cream.

Beetroot on kefir with meat.

I offer another option for cooking beetroot. Instead of sour cream, it is dressed with kefir. Ham is used as a meat component, but you can replace it with boiled chicken or beef. And you can do without meat at all, if you want.

Ingredients:

• boiled beets - 500 gr.
• kefir - 870 gr.
• water - 1 l
• eggs - 4 pcs.
• fresh cucumbers - 3 pcs.
• ham - 300 gr.
• greens (dill) - 1 bunch
• salt - to taste

How to cook beetroot on kefir:

1. Boil water and cool. Boil the beetroot until tender in the skin. If you want more rich taste beets, bake it in the oven in foil for 2 hours. Roasted beets will be firmer and more flavorful than boiled ones. Hard boil the eggs.

2. Peel the finished beets and grate on a coarse grater into the pan in which you will do this summer soup.

3.Salt the beets and pour kefir, stir. Kefir will become a beautiful pink color.

4.Pour water into the pan and stir. Taste for salt, adjust if necessary. Place the soup in the refrigerator while you work on the rest of the ingredients.

5. Cut eggs, cucumbers, ham into cubes. Finely chop the greens.

6. Add the chopped ingredients to the beetroot, mix. Now you can serve it to the table. It turns out a pleasant color, refreshes in the heat and even saturates, thanks to kefir and meat.

Cook on hot days a wonderful summer soup - beetroot soup. And it will also help to freshen up - it's very tasty. Share this article with your friends on in social networks and read others delicious recipes on

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In the hot season, usually does not pull on hot food. I want to cool the body heated by the sun with something tasty and cold. If the famous okroshka replaces hot soup, then instead of borscht, you should try to cook beetroot, the classic cold recipe is presented below.

Initially, it was a soup for servants, it consisted of boiled beets, kvass and cucumbers. Sometimes turnips and bread were also added to it. Now this is the famous cold beet dish, which many housewives delight their family with.

Classic cold beetroot

To prepare a cold soup, we need:

• 700-800 grams of beets;
• 1.5 liters of cold boiled water;
• 4 chicken eggs;
• 500 grams of cucumber;
• 50 grams of green onion;
• fresh bunch of dill;
• 5 tablespoons of wine vinegar;
• dining room, without a slide, a spoonful of sugar;
• 2 teaspoons of table salt;
• 400 grams of sour cream.

Rinse beets well and wrap each in foil. Bake in the oven at 180 degrees until it becomes soft. All this will take approximately forty minutes. Remove the beets from the oven, let cool.