Beetroot lean recipe. Lean hot beetroot

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And now I'll tell you how I used this tops.

Beet,
- potato,
- cauliflower,
- onion,
- carrot,
- frozen beet tops,
- frozen sweet peppers,
- chopped tomatoes or tomato paste,
- sunflower oil for frying,
- a clove of garlic
- spices for borscht,
- sugar,
- vinegar,
- peppercorns,
- Bay leaf,
- salt.

Beetroot can be cooked in a slow cooker, or in a saucepan. I cooked the frying in a pan, and everything else, for speed and convenience, in a slow cooker.
I cut a potato and a little cauliflower, poured it with water, added salt, peppercorns, bay leaf.

I cooked the soup with the tops already with the lid open for just a couple of minutes. At this time I adjusted the amount of salt, sugar and vinegar. Added spices for borscht and chopped garlic clove.
I turned it off, closed the lid, let it stand for about five minutes so that the tastes got married.

All. beetroot is ready and you can eat. Bon appetit!

Beetroot is one of the varieties of the well-known borscht, from which it differs only in ease of preparation.

Beetroot soup can be cooked as a puree soup, or with finely chopped vegetables. During fasting, it can be cooked without meat. For cooking, you can use not only fresh, but also pickled beets, vary the set of vegetables.

Lean beetroot can be not only hot, but also cold, especially if it is cooked in the hot season. Unlike the cold version, kefir or other fermented milk products are not added to the hot one during cooking. As a basis, sourdough or beetroot decoction is used. The most delicious is beetroot with young beets. Lean beetroot, the recipe of which is offered on the site, is a delicious low-calorie dish.

homemade beetroot recipe

Ingredients:

• Potatoes - 2 pcs.;
• Lemon - 0.5 pcs.;
• Bow - 1 pc.;
• Vegetable oil;
• Carrot - 1 pc.;
• Beets - 300 g;
• Salt;
• Bay leaf;
• Garlic - 2 cloves.

Cooking method homemade beetroot:

Peel the beet roots, pour cold water in a saucepan and put to boil. Cool the prepared beets, do not pour the broth. Add potatoes to the remaining liquid from the beets, after cutting it into pieces.

While the potatoes are cooking, fry the minced garlic and onion in a pan. Cut the carrots into strips, also transfer to the pan. Fry vegetables for 3 minutes, not forgetting to stir, then transfer to a saucepan with broth and potatoes.

Cut the cooled beets into strips, also transfer to a saucepan. Leave the beetroot for 5-10 minutes on low heat. Add lemon juice, salt and bay leaf when the soup is almost done. Cover the pot with a lid and leave to stand for a while.

Beetroot with apples

Ingredients:

• Any greenery.
• Potatoes - 3 pcs. (average);
• Carrot - 1 pc. (medium);
• Premium flour - 1 tbsp. spoon;
• Onion - 1 pc. (medium);
• Sugar and salt to taste;
• Beets - 1 pc. (medium);
• Caraway;
• tomato paste;
• Apple - 1 pc.

Cooking method beetroot with apples:

Salt boiling water in a saucepan (1.5 liters), add cumin, potatoes cut into pieces. In the process of cooking potatoes, gradually add grated carrots, pre-fried onions, tomato paste and flour to it.

When the potatoes are cooked, boiled beets, cut into thin strips, as well as a fresh apple, which is pre-rubbed on a grater, can be added to the soup. Cook until vegetables are fully cooked. Sprinkle the finished soup with chopped herbs.

The best chef Andrey Makhov - the best recipes

Hello dear readers of Good Vegetarian Recipes!
Today I want to show you a video recipe of my favorite summer cold soup. This is a beetroot, he is also a cold beetroot. Beetroot is very light, and at the same time perfectly saturates and refreshes in the summer heat.
I will cook a lean (vegan) version of beetroot. If you eat dairy products, you can
use Adyghe cheese in this recipe.

Ingredients:

• Beets - 450 g.
• Water - 2 liters.
• Hard tofu - 250 g. Or Adyghe cheese. By the way, I advise you to try.
• Potatoes - 3-5 tubers.
• Cucumbers - 500 g.
• Radish - 200 g.
• Green onions, dill, parsley - in a small bunch.
• Salt.

How to cook lean cold beetroot

In a saucepan, heat water to a boil and lower the washed potatoes into it. Potatoes don't need to be peeled! Boil potatoes in their skins until tender. Boiling time depends on the size of the tubers. Small potatoes cook faster, larger ones take longer.
Readiness is checked with a fork. If the potatoes pierce easily with a fork, they are ready.

Drain the water from the potatoes and let them cool to room temperature. Then put the potatoes in the refrigerator for a couple of hours.

We peel the beetroot and rub it on a coarse grater.

We spread the grated beets in a saucepan and fill it with cold water. Cold - so that the beets give the maximum of the substances contained in it into the water.

We put the pan with beets on the fire, close the lid and bring to a boil. Once the water boils, remove the lid and turn off the heat. Let the beetroot broth cool down. To make it cool faster, you can throw a few ice cubes into it.

While the broth is still hot, you can salt it a little to your taste. Then put the cooled broth in the refrigerator for a couple of hours.

Peel the chilled potatoes and cut into small cubes.

Mash the tofu with a fork. If you use Adyghe cheese, then it can be cut into small cubes, or mashed in the same way as tofu.

Cut the radish into thin slices.

Cucumbers cut into small cubes. Cucumbers can be peeled if desired.

Also finely chop the dill, parsley and onion.

Mix tofu, potatoes, cucumbers, radishes and herbs. It turns out a kind of salad. In principle, you can eat it just like that, but we will have beetroot.

We lay out this salad in portioned dishes, lightly add salt with fine salt.

Pour cold beet broth along with grated beets.

We mix the lean beetroot and serve it cold to the table. Enjoy your meal!

ATTENTION! Beetroot broth and salad filling for beetroot should be stored in the refrigerator separately from each other. The filling is poured with broth right in the plate immediately before use. The filling is salted only in portioned dishes before use! For storage, the filling cannot be salted, otherwise it will release the juice and deteriorate.

Peel onions, carrots, potatoes, beets and garlic. Pour 2.5 liters of water into a saucepan, bring it to a boil, add salt to taste and diced potatoes. Boil potatoes for 25 minutes over low heat.

Onion, diced, and carrots, grated on a coarse grater, place in a pan with vegetable oil.

Fry the onions and carrots until soft (3-4 minutes), stirring occasionally, then add the beets grated on a coarse grater to them. Salt it on top, sprinkle with sugar and sprinkle with vinegar.

Mix the vegetables in a pan, fry them for 5 minutes, stirring occasionally, then pour 100-150 ml of water from the pan and simmer the vegetables over low heat for 5-7 minutes.

Stir the contents of the pan, simmer vegetables for 4-5 minutes, then add chopped garlic, stir and turn off the gas. Tomato-beet dressing for lean beetroot is ready.

When the potatoes are ready, put the tomato-beetroot dressing in the pan, add spices. Stir the beetroot, let it boil for about 7-10 minutes over low heat.

Ready, very tasty, rich lean beetroot leaves under a closed lid for 15 minutes, and then pour into plates and serve with greens.

Bon appetit!

Lean soups are prepared with water or vegetable broths. Many people combine cooking vegetable broth with cooking the soup itself. This is right. Beetroot soups have a glorious history. They were used by the ancient Slavs. Now this light and healthy diet dish is most often consumed cold. For those who are allowed to eat chicken eggs, such beetroot can be made a little more satisfying. One rug of hard-boiled egg will decorate this dish. First you need to prepare all the vegetables. Wash and clean potatoes, carrots, onions and beets. Black Eye beans are a product of the 21st century: in addition to excellent taste and health benefits, these beans do not require soaking. Pour 1.5 liters of water into the pan, add a little salt and all the beans. Let's cook it on low heat. At the same time, prepare other vegetables.

Peeled beets should be cut into small cubes with a side of about 1 cm. Add vegetable oil, a quarter cup of water to the pan and begin to simmer the beets over low heat, covering the pan with a lid.



Carrots must be cut into strips or grated, cut the onion into half rings. Add the second half of the vegetable oil to another pan and begin to fry the carrots and onions over medium heat. It is necessary to constantly mix the dressing.



Cut the peeled potatoes into cubes and add them to the pot with the bean broth.



By this time, our dressing was already fried quite well. Remove it from the heat and add it to the pot, where the potatoes and beans are slowly cooked.



Operations follow one after another with a short break of 2-3 minutes. The pieces of beetroot were wonderfully stewed and became soft. Remove from heat and add to beetroot. It's practically ready.



Cook all the beetroot components for 5 minutes, add 1 tablespoon of soy sauce and salt to taste. Add dried herbs and bay leaf to the soup, let it boil for another 2 minutes and pour the chopped garlic. Cover the pot with a lid and remove from heat. Beetroot soup is ready.



Serve this soup hot or cold. It is especially good in the heat and fully replaces okroshka with kvass. A tablespoon of low-fat sour cream will decorate the dish. If desired, you can add half a hard-boiled egg. This is a classic serving of any beetroots and beetroot soups.