Beetroot cold recipe with boiled. Features of cold soups

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 onion- 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. The vinegar will keep the bright color of the 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. So summery cold soup will please everyone. 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 egg into bowls vegetable mix and fill it with 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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Well, the long-awaited summer has come and it's time to blow the dust off our summer recipes. This time, let's find out how to cook delicious cold beetroot. Or as some people call it a cold one. This soup is special in that one ingredient is indispensable when preparing it - it is beetroot. It is the basis of the taste and color of the soup. Like , for example. But here it is important that the soup will be cold.

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

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

The simplest cold beetroot on kefir with boiled beets

As the name implies, this is the most elementary way prepare a simple cold beetroot. At the same time, we will prepare the beets in advance by boiling them in water. Great option for cooking at the cottage or at home. Ingredients minimal amount but the taste is excellent.

You will need:

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

Cooking:

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

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

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

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

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

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

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

4. Cut cucumbers into small quarters or grate.

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

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

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

Let the soup rest in the refrigerator. Serve chilled with boiled egg wedges and cucumber rings as a garnish. Tasty dinner ready for hot ya!

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

You will need:

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

Cooking:

1. Wash and de-skin raw beets. Cut it into thin strips.

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

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

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

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

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

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

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

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

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

You will need:

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

Cooking:

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

2. Fresh cucumbers cut into plates, and then into thin strips.

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

4. Cut the sausage into cubes or thin strips. boiled eggs- straw.

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

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

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

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

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

You will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

Beetroot can be cooked with a variety of different ingredients, but it will definitely come out as a delicious summer soup with a refreshing effect. Have a hot summer and delicious soups!

Beetroot takes second place after borscht in popularity among all the first courses, which are based on beets. The main difference between beetroot soup and borscht is the absence of cabbage in the first course. Beetroots are hot or cold, they also differ in the products included in the composition. The basic set of vegetables includes beets, fresh (can be replaced with pickles) cucumbers and all kinds of greens (lettuce, green onions, dill, parsley, etc.). Some beetroot recipes use potatoes, onion and carrots. A dish is prepared on beetroot broth, water, meat broth, kvass, kefir and even mineral water. Beetroot is served with sour cream, finely chopped herbs and boiled eggs. It is very tasty to add pieces of sausage, white chicken meat, beef or ham to beetroot.

Beetroot - preparing food and utensils

Beets for beetroot can be boiled whole or cut first, and then immediately put to boil. Potatoes are usually boiled in their skins, then cooled and cut into small cubes. Carrots are also peeled, boiled or sautéed with chopped onions. Fresh cucumbers can not be peeled if they have a thin skin. Cucumbers can be cut into cubes, strips or grated. Boil a few hard-boiled eggs ahead of time so that they have time to cool, and they could be added to portion plates. It is better to cut the washed greens very finely.

From the dishes you will need a large saucepan, a cutting board, a grater, a knife and a slotted spoon (for hot beetroot). Prepare also a clean gauze, if you have to strain the broth. Beetroot is served in small deep bowls or bowls.

Beetroot recipes:

Recipe 1: Cold Beetroot

Another name for this dish is holodnik, as such beetroot soup is served cold. The dish is ideal for hot summer weather, when you don’t want to spend a lot of time in a stuffy kitchen and cook hot first courses.

Required Ingredients:

• Beets - 440 g;
• Fresh cucumbers - 280 g;
• Lettuce leaves - 40-50 g;
• Dill and parsley greens - 45 g;
• Green onions - 45 g;
• Half a teaspoon of salt and sugar;
• Lemon juice - 10-15 ml;
• Eggs - 4 pcs.;
• Sour cream - 140 g.

Cooking method:

Wash the beets, clean them, fill them with water and set to boil over high heat. Add lemon juice to the saucepan. After boiling, the fire can be reduced and boiled for 40-45 minutes (until cooked). Hard boil the eggs, separate the whites from the yolks and cut the whites into small cubes. We clean the cucumbers and also cut into small cubes. Finely chop the onion, parsley and dill. Lettuce leaves cut into thin ribbons. We check the readiness of the beets with a knife and transfer the root crops to cold water. Strain the decoction through cheesecloth into a clean bowl. If the broth turned out to be less than 1.5 liters, add water to this mark. Let the broth cool down. We cut the beets into small cubes. IN large saucepan spread the beets, proteins, cucumbers and herbs, add salt, sugar, sour cream and mix everything thoroughly. Pour all the ingredients with a decoction, mix and serve. If necessary, more sour cream can be added to a plate with cold beetroot.

Recipe 2: Cold beetroot with potatoes

Another option for cold beetroot. Potatoes make the dish more satisfying and appetizing. Unlike the previous recipe, the whole eggs are used here.

Required Ingredients:

• Half a kilo of beets;
• 300 g fresh cucumbers;
• 300 g potatoes;
• Eggs - 4 pcs.;
• Dill and onion - 40 g each;
• Salt - one and a half teaspoons;
• Vinegar - 40 g;
• Sour cream - 180-200 g.

Cooking method:

Separately from each other, cook potatoes in their skins and peeled beets, previously cut into small cubes. Beets need to be filled with water so that it slightly covers the vegetables. Add vinegar or lemon juice to the pan. Drain the broth from the boiled beets and add water to one and a half liters. Hard boil the eggs, cool and chop finely. cucumbers and boiled potatoes cut into small cubes. add potatoes, beets, cucumbers and eggs to the chilled broth. Chop the dill very finely and rub with salt. We cut the onion into small rings. Add onions and herbs to beetroot. Serve the finished dish with sour cream.

Recipe 3: Cold beetroot with radish

Try to cook a popular first course with radishes. The taste of this vegetable changes dramatically, and the food itself becomes even healthier and more satisfying.

Required Ingredients:

• Half a kilo of beets;
• Potatoes - 3 pcs.;
• 2 cucumbers;
• Radishes - 5-6 pcs.;
• 3 eggs;
• Green onion - 50 g;
• Horseradish - 50 g;
• Salt and sugar - to taste;
• Vinegar - 5 ml;
• Sour cream - to taste.

Cooking method:

We wash the beetroot, clean it and cut it into 2-3 parts so that it cooks faster. Fill with water, add vinegar and set to boil. After the beets are cooked, drain and filter the broth and leave to cool. Cool the beets and cut into small cubes or grate. Boil the potatoes in their skins, cool, peel and cut into small cubes. Wash radishes and cucumbers running water and cut into thin semicircles or cubes. Any greens to taste, wash and chop. Finely chop the onion. Hard boil the eggs, cool and cut into quarters. Put the potatoes, beets, radishes, cucumbers, onions and herbs into the cooled broth. Also add horseradish, salt and sugar. You can add some black ground pepper. We fill the beetroot with sour cream and mix all the ingredients thoroughly. Serve a dish with finely chopped greens and eggs.

Recipe 4: Hot beetroot

Very tasty, hearty and appetizing first course. Hot beetroot is prepared from standard set vegetables with the addition of tomato paste, spices and bay leaf.

Required Ingredients:

• 2.5 liters of water;
• 2 medium beets;
• 1 carrot and onion;
• 5 potatoes;
• fresh parsley- taste;
• Vegetable oil - 30 ml;
• Salt and pepper - to taste;
• Bay leaf;
• 2 teaspoons of sugar and vinegar;
• Tomato paste - 2 tbsp. l.

Cooking method:

Peeled carrots and beets rub on a coarse grater. Grind the cook, peel the potatoes and cut into small cubes. Finely chop the greens. Fry on vegetable oil onions, then add carrots to it. Fry vegetables for 3-4 minutes. We spread the beets to the onions with carrots and add the diluted in not in large numbers water with sugar tomato paste. Add vinegar and pepper, mix everything and simmer for 3-4 minutes. Pour water into a saucepan and bring to a boil. After boiling, lay out the potatoes and cook until they are soft. Then add roast and Bay leaf. Cook beetroot for another 10-15 minutes. Serve with sour cream and finely chopped herbs.

Recipe 5: Hot beetroot with meat

Complete your collection delicious first these dishes wonderful recipe. In fact, hot beetroot with meat - nothing more than ordinary borscht.

Required Ingredients:

• 350 g pork or beef on the bone;
• 3-4 potatoes;
• 2 beets;
• 1 carrot and onion;
• Vegetable oil - 30 ml;
• Greens (onion and parsley);
• Bay leaf - 2-3 pieces;
• Ground black pepper;
• Salt;
• Pea pepper - -4 pcs.;
• Vinegar (6%) - 30 ml;
• Tomato paste - 30 ml;
• 1 tsp Sahara.

Cooking method:

Washed meat immediately cut into portioned pieces and put to boil in 2 liters of water. We clean carrots, beets and potatoes. We cut the potatoes into cubes, three carrots and beets on a grater. finely chop the onion. Do not forget to remove the foam from the broth. When the meat is cooked, throw in the potatoes. Fry onions with carrots in vegetable oil. Then add tomato paste, salt, beets and vinegar diluted in water with sugar to the vegetables. Simmer everything together for about 8-9 minutes. Once the potatoes are cooked, add the dressing. After frying, add bay leaf, peas and herbs. Salt and pepper the beetroot to taste. After boiling, cook for another 10 minutes and turn off the heat. The dish should be infused for 10-15 minutes, after which it can be served with sour cream, green onion and any other greens.

Recipe 6: Classic Beetroot

Classic recipe popular cold dish involves the use of bread kvass, beetroot broth and vegetables.

Required Ingredients:

• Bread kvass - 650 ml;
• Beetroot decoction - 650 ml;
• 2-3 small beets;
• A bunch of green onions;
• 2 fresh cucumbers;
• 2 carrots;
• 2 chicken eggs;
• Half a glass of sour cream;
• 1 tsp Sahara;
• Lemon juice - to taste;
• 15 ml wine vinegar;
• Salt to taste;
• Dill and parsley.

Cooking method:

All vegetables are thoroughly washed and cleaned. Boil beets and carrots until tender, cool and cut into thin strips. Cucumbers are also cut into strips. Finely chop the onion and grind with salt. We put all the products in a saucepan, pour beetroot broth and kvass. Add salt, sugar, lemon juice and chopped dill and parsley to taste. Serve with sour cream and half a hard-boiled egg.

Recipe 7: Beetroot on kefir

Try to cook beetroot on kefir and treat your family and friends to this wonderful cold soup. The composition of the dish also includes cucumbers, herbs and spices.

Required Ingredients:

• Half a kilo of beets;
• Fresh cucumbers - 4 pcs.;
• 4 chicken eggs;
• One and a half liters of kefir;
• Sour cream - 250 g;
• Dill;
• Salt;
• Green onion.

Cooking method:

Boil the beets until cooked, peel and rub on a coarse grater. My cucumbers and cut into strips (or also rub on a grater). Mix sour cream with kefir and add grated vegetables. Salt the beetroot and add a little vinegar. Serve with chopped green onions, dill and hard-boiled egg halves.

- To make the beetroot a rich burgundy color, add a little lemon juice or vinegar to the pan in which the beets are cooked;

- in the boiling broth, first put the potatoes, then the beets and roast (for hot beetroots);

- table beets will not give a beautiful bright color, it is better to use root varieties such as "Bordeaux";

- for beetroot recipes on kvass, it is better to take a slightly sour okroshny or bread kvass;

- most delicious beetroot obtained from young beets, but if there is none, last year's will do. You can also use canned or pickled beets;

- do not spare sour cream for the dish - it makes the taste rich and tender;

- store the seasoned beetroot for no more than 1 day, then it will become sour and viscous. However, an unseasoned dish tastes best on the second day. Immediately after cooking, it is better to insist beetroot for 1-2 hours in the refrigerator.

Beetroot soup is another cold summer soup, in addition to okroshka, which saves us from summer heat. Although they cook it not only in summer, but also in winter. And of course winter soup It turns out rich and very appetizing, and is served hot.

There are probably as many options and methods for preparing this dish as there are hostesses preparing it. But you can still highlight the basic rules by which it is prepared.

The basis of the soup is beets, and depending on the recipe, other components are also included, most often it is cucumber, potatoes, herbs, less often radishes. In hot versions, it is also onions with carrots, which are pre-sautéed.

Often the decoction is seasoned with vinegar or lemon juice, and there are options for cold cooking, where as liquid base kefir is used.

Mainly lean soup, although there are recipes where meat, poultry and sausages are used both in hot and cold versions.

Today I tried to collect in one article different ways making a popular soup. Having got acquainted with them, and having understood the basics, you can easily cook not only any of them, but also make your own recipe.

This recipe calls for acidified beetroot broth as the liquid base. This is how this cold soup was prepared in the old days, and it is cooked now.

The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly upon serving.

The calculation of products is given for two liters of water.

We will need:

• beets - 3 pcs (medium size)
• cucumber - 4 pcs
• boiled potatoes - 4 - 5 pieces
• soft-boiled egg - 4 pcs
• green onion - 70 gr
• radish - 60 gr
• dill - 40 gr
• sugar - 0.5 tbsp. spoons
• salt - 0.5 tbsp or to taste
• vinegar 9% - 2 - 3 tbsp. spoons (or to taste)
• sour cream for serving
• boiled egg for serving

If you love more spicy dishes, then also prepare 2 - 3 cloves of garlic and a little mustard.

Cooking:

To begin with, we will prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for our cold soup.

1. Pour 2 liters of water into a saucepan and bring it to a boil. Pour in salt and sugar. When removed from heat, pour in the vinegar. All these components should be added to taste. I wrote how much I add based on a given amount of water, but everyone's taste is different, so be guided by it more.

After mixing, try, and if something is missing in your opinion, you can add. The taste of water should be moderately sour, salty and sweet at the same time. Almost the same taste will get and ready meal.

2. While the water is boiling, peel and cut all the beets into small cubes.

When the water was removed from the fire and the vinegar was poured in, it's time to send it to the pan.

3. Put the pot back on the fire and bring the water to a boil. Cook over low heat for one to two minutes, no more.

4. Drain part of the hot broth into a separate bowl, but do not pour it out, we will still need it. Vegetable cubes should remain covered by about 1 cm of water.

Put the saucepan with the contents back on the fire and cook over low heat until tender. Choose this state yourself, someone loves more in a dish soft vegetables, someone on the contrary likes them a little crispy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Allow mixture to cool, then refrigerate. The base should be cold.

6. While the base is cooling, cut cucumbers, eggs and potatoes into cubes or strips, chop green onions and dill. If you want to use other greens instead of dill, then this will also be appropriate. Parsley, basil and even cilantro are also suitable (who doesn't mind its smell).

You can add some minced garlic if you like. I add 2 cloves, but it will be almost imperceptible, it will give only a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.

Also put the mixture in the refrigerator.

7. When the broth and mixture have cooled, you can form a dish. Pour into a bowl cold base, then lay out the chopped mixture of vegetables, herbs and eggs. Add half boiled egg and top with sour cream.

If desired, you can also add a little mustard to each bowl. Try it, many people love it!

Serve at the table and eat with pleasure.

You can store all components in the refrigerator, as needed, they can be combined in the right proportions. Very comfortably!

At the same time, neither potatoes, nor eggs, nor cucumbers turn red, and the dish looks the same on the second day as on the first. In addition, all the components here do not exchange tastes in advance, and each of them plays its own role in the overall ensemble. All of them can be felt.

AND appearance captivates, everything is fresh and neat.

Refrigerator with boiled beets and radishes

I love adding radishes. She gives her a light pleasant bitterness. We will also prepare the proposed recipe for the refrigerator with her.

This recipe, although not significantly, is still different from the first. And the taste of the finished dish is completely different.

We will need:

• boiled beets - 150 gr
• cucumbers - 150 gr
• radish - 100 gr
• boiled potatoes - 150 gr
• boiled egg - 3 pcs
• green onions - 3 feathers
• dill, parsley - 3 branches each
• lemon juice - 1.5 tbsp. spoons
• salt - 0.5 - 1 teaspoon
• sugar - 0.5 tsp
• boiled water - 500 ml

Cooking:

1. Pour water into a suitable bowl. It must be boiled and chilled room temperature. Pour salt, sugar and lemon juice into it. Stir all the ingredients until they are dissolved and be sure to try.

The water should turn out slightly sour, moderately salty and quite a bit sweet. In any case, you should like the taste.

If you want to add something that you think is missing, then you can do it.

2. Grate pre-boiled, chilled and peeled beets on a medium grater. Put it in prepared water. While we cut all the other ingredients, it will slightly marinate.

3. Cut potatoes into cubes, then cucumber. At the cucumber, try the skin, if it is thick and rough, then it is better to peel it before cutting.

It is better to take a young potato, it gives a special delicate taste the finished dish.

4. Cut the radishes and eggs into the same cubes. If there is an egg cutter, then you can grind the latter in it - it will turn out more accurately.

In general, try to make all the cuts even, the same pieces. The finished dish will look more dignified. As a method of grinding, you can also choose to cut into strips.

5. Greens also cut not very large.

6. Then mix all the ingredients into one common mixture.

7. Put the liquid "ruby" base and vegetable mixture in the refrigerator until they are completely cool. When serving, place on a plate. right amount one and pour the liquid component.

Be sure to serve with sour cream. And now it has become popular to serve such a dish with yogurt, it is less high-calorie than fat sour cream. And by the way, the cold is no less tasty.

And my husband loves to eat such a dish with the addition of boiled meat, or sausages. So if there is a desire, then meat components can also be introduced into this case.

Cold beetroot with garlic on kefir

Incredibly fresh and tasty is such a summer soup prepared using kefir. When it's hot outside, this dish will be a real salvation.

And you can cook it, both in advance and on hastily. In the second case, you only need to have the main component already boiled and boiled water cooled in the refrigerator.

We will need:

• beets - 2 pcs (350 gr)
• cucumbers - 3 pcs (350 gr)
• green onions - 40 - 50 gr
• dill, parsley - 30 - 40 gr
• garlic - 2 cloves
• kefir - 1 liter
• boiled water - 250 ml
• salt, ground black pepper to taste
• boiled egg for serving (half per serving)
• sour cream for serving

Cooking:

1. Boil the beets until tender. In order not to cook it for too long, you can use this method. Cook for 35-40 minutes, then drain hot water and pour cold water over. Leave for a while, then drain the water again, and peel the vegetables.

So you can cook medium-sized specimens, I think that they weigh about 150 grams.

And also vegetables can be baked in the oven, or microwave. If at the same time wrap them in foil, then they will not lose juice. In time, the baking process can take approximately 50 - 60 minutes.

2. Grate vegetables on medium, or fine grater, or you can cut them into small cubes. The method of grinding does not play a special role in palatability is not reflected.

3. Put everything that you have prepared in a saucepan, where we will “collect” our soup. Pour a glass of cold water into it until it is enough. And also pour in all the kefir.

Its fat content can be whatever you want. It is clear that the fatter it is, the more high-calorie the finished dish will be. I like it fatter, and therefore I will also fill it with sour cream.

But you can take completely fat-free milk product. This is especially useful for those who are on a diet.

4. Add salt and pepper to taste. Pour a little at first, and at the end of cooking, after tasting the finished dish, you can always add these components.

And also add crushed garlic through a press. It can also be cut into small pieces.

5. Take a little different greens and grind it down. Pour into bowl with other ingredients.

6. Cucumber cut into cubes or small strips and send there. Now it remains only to mix the mass and try whether they put enough salt and pepper.

If all is well, then send the pan to the refrigerator to cool. After 3 hours, the soup will cool and become incredibly tasty. You can serve it just like that, or boil hard-boiled eggs in advance, cut them into two halves and put them on a plate.

I like to add a little sour cream to all this splendor. Well, it doesn’t matter what kefir is there ..., sour cream, even for, even for today’s our soup, is never superfluous.

And if you noticed in this recipe, we did not add any vinegar or lemon juice. Therefore, you can simply cut the lemon into circles, or halves, and lay them out when serving, either on a saucer or directly in a bowl of cold soup.

In this case, the egg can no longer be added. The soup is already beautiful and looks 100%.

Chilled summer soup with beets and boiled veal

I want to offer you this recipe for one serving. And the composition of the ingredients will be given also for this quantity. This is done for convenience.

A feature of this cooking method is that we will not mix anything. All components are laid out separately and they are poured with a decoction directly upon serving.

We will need:

• boiled beets - 40 gr
• beetroot broth - 1 cup
• boiled veal - 30 gr
• fresh cucumber - 30 gr
• radish - 20 gr
• boiled egg - 1 pc.
• dill - 1 sprig
• green onion - 1 feather
• salt, pepper to taste
• sour cream - 1 teaspoon
• mustard - 0.5 tsp

Cooking:

1. First, we need to boil the red vegetable until tender and make a decoction from it. To do this, you need to clear fresh product, cut it into cubes, or thin strips and boil with salt and herbs until tender. And also add salt, sugar and vinegar to taste.

Strain the broth through cheesecloth, and put to cool, first at room temperature, then in the refrigerator.

Cool the beetroot itself in the refrigerator as well.

2. We also need to boil any meat in advance. IN ready-made it should be soft enough so that the fibers are easily separated from each other. It is desirable that the meat was like a stew.

So that it is not dry, let it lie down in ready-made broth and cool down completely. Better yet, if it lies there all night.

Cut the meat into thin strips.

3. Also cut the cucumber and radish into very small strips. An alternative to the latter can be a daikon. We put each ingredient in a plate in which we will serve the soup separately, without mixing anything.

4. Prepare the dressing for the soup. To do this, crush the boiled yolk in a bowl, add sour cream and mustard to it and grind everything until smooth.

Place the dressing in the center of the plate, halfway between all the other ingredients.

Cut the protein into thin strips and put on a plate with the rest of the components.

And add some finely chopped beets.

5. And of course we still have greens. Finely chop the onion and dill and add them to the dish.

6. Just before serving, pour all the components with the prepared raspberry-colored broth and sprinkle with spices. You can use a pinch of ground paprika for this.

On a hot summer day, this dish can be supplemented with ice cubes. It will be not only tasty, but also effective.

Hot classic beetroot like in kindergarten

Recipe for cooking this recipe pretty simple. In this way prepare this tasty soup in kindergarten.

We will need:

• meat or vegetable broth - 1.5 - 2 liters
• beets - 150 gr (1 pc)
• onion - 1 pc.
• carrots - 100 gr (1 pc)
• potatoes - 2 - 3 pcs
• salt, sugar to taste
• vegetable oil - 3 tbsp. spoons
• fresh herbs - 40 gr
• sour cream - 3 tbsp. spoons (optional)

Cooking:

1. Wash the beets and boil them in place with the skin in a sufficiently large amount of water. It should cook for about one hour. The vegetable will be ready by this time and when pierced with a knife, it should be soft enough.

2. Put it out of the water and let it cool completely, then cut into medium-sized strips.

3. Peel and cut the onion into small cubes. Peel the carrots and cut into medium-sized strips, or you can grate it on a coarse grater.

4. Heat the oil in a frying pan and sauté the onion until transparent. Add carrots, and along with it pour in a little broth, simmer over low heat until the carrots become limp. Add half a teaspoon of sugar.

5. While the vegetables are languishing, peel and cut the potatoes into small cubes.

6. Put the steamed vegetables and potatoes into the remaining broth, cook everything over low heat until the potatoes are ready. This will take approximately 10 - 15 minutes of time.

As indicated in the recipe, you can cook with vegetable or meat broth. But sometimes this dish is prepared just on the water.

7. Put chopped beets and chopped greens into the broth. And also, if you decide to add sour cream, then her. For children's institutions, it is desirable that all ingredients undergo heat treatment.

Then salt the broth to taste. Cook then at a low boil for 5 minutes. Then turn off the heat, cover the pan with a lid and let it brew for another 10 minutes.

Then you can pour hot soup on plates and serve.

Here's an easy way to make delicious soup the way you cook it yourself. in a simple way in kindergartens.

Hot beetroot soup with meat (step by step recipe)

By similar recipe getting ready and hot classic beetroot with meat. However, the composition of the ingredients here will be somewhat different, in general, as well as the process itself.

Hot soup is delicious. Having prepared it at least once, you will certainly soon want to repeat the result you like.

The process is not fast, I will tell you right away. But he's worth it.

We will need:

• turkey meat, or any other - 500 gr
• beets - 500 gr
• potatoes - 350 gr
• carrots - 250 gr
• onion - 2 pcs
• tomato paste - 2 tbsp. spoons
• celery root - 25 gr
• parsley root - 0.5 pcs (you can parsnip root)
• boiled eggs - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• fresh herbs - 40 gr
• bay leaf - 2 - 3 pcs
• peppercorns - 7 pcs
• allspice - 3 - 4 peas

Roots give any soup amazing taste. If they are in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Cooking:

1. Immediately put the meat on the boil. This is the longest process, which is why it occupies the first position with us. We will use turkey meat, but in principle, absolutely any meat can be used. It is desirable that it be with a bone, for fat.

Wash the meat, pour it with cold water and bring to a boil. Skim off foam while it forms.

2. Add two peeled whole onions, a whole celery root, without chopping, and a parsley or parsnip root to the broth. And maybe a little of both.

Pour in the peppercorns and leave to cook until fully cooked. Turkey will cook for approximately 1.5 hours, and other meats depending on its variety. We need it to be cooked until the flesh comes off the bone.

3. In parallel with this, put the eggs to boil. We're going to need them all over the place.

4. In the meantime, also chop the onion into small cubes. Three carrots and beets on a grater.

5. Heat the frying pan well and pour the oil into it. Add onion, sauté over medium heat until translucent.

Then add the beets and then simmer for 10-12 minutes.

Add carrots and simmer all together for another 10-12 minutes.

6. Then add sugar and tomato paste. By the way, it can be replaced with rubbed through a sieve fresh tomatoes, or home tomato puree. Tomatoes can be taken 3 - 4 pieces, depending on their size, and mashed potatoes - 6 spoons.

7. Pour in a glass of broth, by this time the meat should already be ready. Stir, cover the pan with a lid and simmer everything together for 5-7 minutes.

8. Remove the meat from the broth. Also remove the onion and root vegetables, and strain the broth through cheesecloth. Then send it back to the pan. There also send the meat, cleaned of bones and cut into pieces.

Cut the root vegetables into thin strips and also put back into the pan.

Fold the potatoes there, cut into medium-sized sticks. Now we do not close the pan with a lid, we cook in the open state.

9. After the potatoes have been cooked for 10-15 minutes, put the roast in the pan.

Bring to a boil and cook for 3 minutes, then add diced eggs.

10. Cut the greens and after boiling the eggs for 2 - 3 minutes, put it and the bay leaf. Cook everything together for 5 minutes, then pull out all the leaves. Turn off the fire and cover the pot with a lid.

Let the soup brew and rest for 10 minutes, then pour into bowls and eat with pleasure.

Serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table, it is very good with beetroot.

The recipe for beetroot according to Dukan

The Pierre Dukan diet is one of the most popular Lately. It differs from others in that it limits the intake of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person who is on a diet.

In addition to the most developed diet methodology, he also published several recipe books. various dishes. I myself have not seen these books, but here on the Internet and in various women's magazines there are a lot of them walking around. And there is also a recipe for our today's topic. I propose to cook a summer cold dish on it.

We will need:

• chicken fillet - 1 pc.
• beets - 1 pc.
• cucumber - 1 pc.
• egg - 3 pcs
• garlic - 1 clove
• dill - 20 gr
• kefir - 500 ml
• lemon juice - 1 teaspoon
• salt, ground black pepper to taste

Cooking:

1. For this recipe, we will bake the main red vegetable. And to keep all the juice inside, we will do it in foil in the oven. The temperature for baking we need 200 degrees, and the time needed for this will be 30 - 40 minutes.

2. Chicken fillet pour cold water, bring to a boil and cook until tender, removing the foam.

3. Hard boil the eggs, cook them for 8 minutes.

3. Grate the finished beets. Grate the eggs and cucumber as well, or you can chop them into very small strips.

4. Cut the fillet into small cubes, or disassemble into fibers. Pass the garlic through a press, and chop the dill.

5. Transfer the properly prepared ingredients into one pan, pour them with kefir, add salt and pepper to taste, as well as lemon juice. Mix everything. Sprinkle with chopped dill.

Now you need to brew the soup and cool. This will take 2-3 hours, no less. Place it in the refrigerator for this. The soup will be infused, the cucumbers will be saturated with a slight “sourness” from lemon juice and kefir, all the ingredients will become as a whole.

Eating so cold diet soup pure pleasure. It is both light and delicious at the same time. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borsch on kefir

In this recipe, despite its similarity of preparation with other today's options, there is one sharp difference, which in fact is its hallmark.

And this feature is this - the borscht itself must be chilled in the refrigerator, but the potatoes must be served hot. And when you eat one thing mixed with another, you get untold pleasure.

It is in this form, and in this combination, that you can eat it. tasty dish in any cafe and restaurant in Lithuania, and this is how local housewives cook it. Well, having learned from them, we are happy to cook as well.

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook from them today, I would be confused. They're all pretty damn good. And although all soups differ in taste, one thing unites them - all are so tasty that it is impossible to eat them, they do not bother and are always desirable.

So feel free to choose any recipe. Fortunately, they are for both hot and cold weather. Therefore, we will not be left without our favorite dish.

Cook and eat healthy! And bon appetit!