Prepare cold beetroot soup. Video on how to cook Lithuanian cold borscht with kefir

IN hot weather I prefer to make refreshing cold soups. In addition to okroshka and gazpacho, a frequent guest on our table is classic cold beetroot. Earlier I told you how to cook, and today I’ll show you how to cook beetroot soup cold. This one is low calorie vitamin soup It is prepared according to the principle of okroshka, the vegetables are boiled and chopped before serving.

Traditionally, the soup is topped with cold beetroot broth or bread kvass. You can also prepare cold beetroot soup with kefir, whey or mineral water. Today I will tell you how to cook cold beetroot soup simply and very tasty. The amount of ingredients can be adjusted to your taste.

Ingredients:

  • 3 pcs. beets
  • 3-4 potatoes
  • 2-3 cucumbers
  • 3 eggs
  • 0.5 lemon
  • a bunch of herbs (dill, parsley, green onions)
  • salt, black ground pepper taste

How to prepare cold beetroot soup:

Wash the young beets and peel them. Place the vegetables in a deep bowl and pour in two liters cold water and put it on fire.

We will cook the beets until tender. Young vegetables require less cooking time; in 30-40 minutes the beets will be ready. Let's cool it down boiled beets before room temperature.

Meanwhile, prepare the remaining ingredients. Wash the potatoes, peel them and cook until tender.

Salt with vegetables hot water, cool the tubers to room temperature and cut into cubes.

U fresh cucumbers cut the tails, cut the vegetables into cubes. If the peel of the cucumbers is rough, then it is better to peel it first.

Boil chicken eggs hard. Let's cool the ingredients, peel them and cut them into cubes, like all the previous ingredients for beetroot soup.

So that preparing cold beetroot soup does not take much time, the vegetables can be cooked in advance and stored in the refrigerator.

In a deep bowl, combine chopped potatoes, cucumbers and boiled eggs. Grind the cooled beets into coarse grater and add to the rest of the products.

Finely chop the parsley and dill along with the green onions and add to cold soup beetroot soup and mix all ingredients thoroughly.

Divide the finished mixture into serving bowls. Pour chilled beetroot broth over them. Add salt, ground black pepper and lemon juice. We will serve beetroot soup cold recipe classic with photo chilled, adding a spoonful of sour cream to the soup.

There are dozens different ways how to cook beetroot soup. In the classic version, beets, fresh cucumbers and herbs are used as the main products. For added satiety, add boiled potatoes and eggs. Beetroot broth gives beetroot its characteristic color. To do this, beets are cleaned and cooked in acidified water, which helps preserve their natural color. Cucumbers, finely chopped dill and green onions add freshness to the dish. The finishing touch is sour cream, which ties all the flavors together, gives the beetroot a pleasant sourness and creamy taste. Try it - you will definitely like it!

Cooking time: 10 minutes + 1 hour for boiling vegetables / Yield: 3 l

Ingredients

  • beets - 300 g
  • 9% vinegar - 1.5 tbsp. l.
  • water - 2 l
  • potatoes - 3-4 pcs.
  • chicken eggs - 3 pcs.
  • fresh cucumbers - 2 pcs.
  • green onions - 1 bunch.
  • dill - 1 bunch.
  • sour cream and salt - to taste

How to cook classic beetroot soup

The dish is prepared quickly; the only thing that takes time is boiling the vegetables, especially the beets. Therefore, I recommend setting them to cook in advance, so that the next day the food will be properly cooled and you can start slicing. So, I peel the beets, cut them into 2-4 parts, fill them with water, immediately add vinegar and boil until tender - about 1 hour, for high fire. The water should completely cover the beets; you can add more water as it boils. Separately, I boil jacket potatoes and hard-boiled eggs.

After the beets have cooled completely in the broth, I take them out and chop them on a coarse grater. I filter the broth into a separate container, add boiled cold water up to a quantity of 2 liters.

Fresh cucumbers I remove the skin if it is bitter. I chop them on a coarse grater. If you wish, you can cut them into thin strips or cubes if you prefer. When grated, cucumbers release their flavor and aroma faster, which means that beetroot soup needs less time to infuse.

Peel the potatoes and cut them into medium cubes. I put it in a bowl with the other ingredients.

I finely chop a bunch of green onions and dill with a knife - the greens will give the soup a characteristic taste and aroma, so add it without fail.

I season it with beetroot broth. Add salt to taste. If there is not enough acid, you can add freshly squeezed lemon juice. I stir and let it brew for at least 30-40 minutes. Beetroot soup can be topped with sour cream immediately or just before serving, it’s a matter of taste. Boiled eggs most often they are also added directly to plates, but if desired, they can be chopped into cubes and added to the soup along with other products.

Cold classic beetroot soup All that remains is to pour into plates and you can serve. Each serving includes a spoonful of sour cream and half an egg. Bon appetit!

Most likely everyone knows how to cook beetroot soup classic recipe. There is nothing complicated about it. Vegetables are boiled separately from each other. The ingredients are used as for. Everything is crumbled into beetroot broth and then served cold.

This summer is very hot, and we often prepared various cold soups. But somehow everything became boring, and I decided to dream up a little. I decided to cook familiar dish, but not as always. And well, one might say, it turned out pretty well.

I used not only beets, but also the tops from them. I ground one of the parts of the soup being prepared in a mixer, the second part remained simply chopped. And it turned out like this interesting soup based on puree broth.

I suggest you try making this cold soup using this recipe and evaluate it. I'm very interested in your opinion.

Cold beetroot soup according to the original recipe

We will need:

  • beets with tops - 2 pcs
  • potatoes - 2 pcs
  • onion - 1 pc.
  • tomatoes - 5 pcs (plum-shaped, small)
  • fresh cucumber - 1 pc.
  • radishes - 100 gr
  • bell pepper - 1 piece
  • boiled eggs - 2 pcs
  • vegetable oil - 4 tbsp. spoons
  • salt, black pepper - to taste
  • sour cream - for serving
  • greens - for sprinkling
  • lemon - for serving (optional)

It is advisable that all vegetables be freshly harvested, young and not very large in size.

Preparation:

1. Peel the beets and boil them whole in water. It is better to use it young. And after the water boils, it will be enough to cook it for 20-30 minutes. After taking it out, the volume of water should be approximately 1.8 liters.

2. Boil and cool the eggs in advance.

3. Cut the onion into very thin half rings. Or you can cut it into small cubes, which in principle does not matter, the onion will subsequently be pureed along with other ingredients.


4. Divide the tops into two parts, one part is the stems, and the other is the leaves.

5. Cut the stems into 1 cm thick cubes. Set aside the leaves for now.


6. Cut the potatoes into cubes.


7. Pour boiling water over the tomatoes, peel and cut. I made this the day before for winter and I have some left over so I use them.



8. Fry the onion for vegetable oil until slightly golden.


9. Add tomatoes, fry until pureed.


10. Remove the beets from the pan, and place potatoes, fried tomatoes and onions into the same broth. Cook for 15 minutes. Add salt and pepper to taste. We will not add spices so as not to interrupt natural taste vegetables


11. Add the chopped stems from the tops and cook for another 5 minutes. We do not overcook it to preserve the vitamins.


12. Then turn off the gas and let our base cool.

13. While it cools, cut the cucumbers. You can cut it however you want. My salad cucumbers are not thick, they have practically no seeds, and I cut them into slices. But if desired, you can cut it into cubes and cubes.

14. Cut the radish into slices.

15. bell pepper cut into strips. It could have been boiled along with the potatoes, but I decided to add it fresh.

16. Cut the boiled beets into small thin cubes.


17. Cut the leaves from the tops into strips 0.5 cm thick.

18. Meanwhile, our base has cooled down. We transfer it into a blender bowl and puree it in small portions. The puree is not very thick, even more liquid. But that's what we need. We still have a lot of ingredients that we need to add to the cooled base.


19. Now add everything that we cut. Stir and let sit in the refrigerator for 2-3 hours.



20. Then we take it out and pour it into plates. Top with chopped egg. To make it beautiful and combined with coarsely chopped radishes and cucumbers, I also cut the eggs coarsely!

21. Add greens, sour cream and lemon to the beetroot soup if desired. To make the broth sour, we added quite a lot of tomatoes. Sour cream will also give a sour note of taste. But if you like it sour, then lemon will not be amiss.


I don’t add lemon to plates, but I cut it and put it on the table. Anyone who wants can put a piece or two on their plate.

That's all, cold beetroot ready. Due to the puree base, it turned out to be viscous and thick. As they say, the spoon is worth it. It contains different tastes, freshness - from the cucumber, tartness - from radishes and peppers, sweetness - from young beets. Because of the abundance different vegetables it turned out to be quite filling.

We liked that the leaves from the tops were not cooked. We have preserved all the available vitamins in them. We didn’t throw away the somewhat rough stems, but put them to use, lightly boiling them.

What’s interesting is that, just like okroshka, the taste becomes more pronounced on the second day. The cold soup infused and gained strength, all the ingredients filled and complemented each other.

Bon appetit!

How to cook cold beetroot soup - 5 delicious recipes!

In the summer, in addition to okroshka, you can serve the slightly forgotten, but also very tasty beetroot soup.

Beetroot soup is traditionally prepared with beet broth, kvass, kefir and even mineral water. Beetroot soup, or holodnik, is an excellent alternative to cold borscht and okroshka. Poland, Lithuania and Belarus are considered the birthplace of beetroot.

If the taste of beetroot needs to be made more sour, add brine, lemon juice or table vinegar. Beetroot soup finished form must be left in the refrigerator for 1-2 hours.

A classic beetroot soup consists of:

Beetroot broth and kvass: The decoction is obtained by boiling beets in water, and take sour okroshka or bread kvass; specially prepared beet kvass is also suitable. Beetroot soup can be prepared without kvass by increasing the amount of beet broth;

Beetroot. Tastier soup It works with young small beets, but last year’s good beetroot won’t spoil it, and canned and baked beets also work well. It is grated or finely chopped;

Cucumber. Fresh cucumber gives this cold soup a special summer flavor;

Boiled egg. Hard-boiled eggs can be grated or finely chopped. Be sure to leave a few cut in half for decoration;

Greenery: green onions, dill, parsley, cilantro, etc. Greens add freshness to the soup, and beetroot soup is unthinkable without it;

Sour cream. Sour cream is used in beetroot soup as a dressing.

Sometimes the following is also added to the beetroot soup (holodnik):

Other vegetables. It is customary to add the same vegetables to beetroot soup as in traditional borscht: potatoes, carrots, sometimes cabbage and tomatoes (or tomato);

Dairy products. They serve as a filling for beetroot and are very popular: matsoni, kefir, yogurt, ayran and tan, buttermilk, whey;

Mineral water. Mineral water quite often replaces beet broth and kvass in beetroot. It makes the soup lighter. The only thing that needs to be taken into account if water is used as the basis for beet soup or cold soup is that you need to put 2 times more sour cream in such a soup;

Boiled meat(optional element). Boiled meat makes beetroot soup similar to okroshka, which many gourmets consider blasphemous. However, the meat will not spoil the taste of the soup itself. In addition to meat, you can put poultry or ham in the beetroot container;

Boiled seafood and fish(optional element). Traditionally, boiled crayfish went into beetroot soup. But you can try making this soup with boiled fish or even canned, boiled crayfish can be replaced with shrimp or squid.

1. Beetroot soup with kefir

Ingredients:

Cucumbers-350 g
kefir-1 l
green onion-30 g
beets-350 g
dill-30 g
garlic-2 cloves
salt to taste

This dietary cold soup is based on raw beets. The soup is very healthy and easy to prepare. Grate the cucumber on a coarse grater. If the skin is bitter, remove it first. Peel raw young beets and grate them on a fine grater.

Place the cucumbers and beets in a large bowl or pan, add kefir and finely chopped herbs. Add salt and very finely chopped garlic. Mix well, add a little cold water, check for salt and serve, sprinkled with herbs.

2. Beetroot soup with kvass

Ingredients:

Young beets with tops - 400 grams
carrots -100 grams
bread kvass -1.3 l
vinegar 3% - two tablespoons
green onion -100 grams
cucumber -250 grams
sour cream -200 grams
sugar - one teaspoon
chopped dill greens -80 grams
boiled egg - 4 pcs.
salt to taste

Separate the beets from the tops, peel them and cut into strips. Cut off the stalks from the tops and cut them into pieces. Pour in the chopped beets together hot water, add vinegar and simmer under the lid until cooked. At the end of cooking, add the green part of the tops, cut into strips, and bring to a boil. Let's cool.

Cut the cucumbers into strips. Finely chop the onion. Cut the carrots into strips, simmer and cool. Lightly mix carrots, beets with broth and tops, cucumbers and onions with some sour cream, salt and sugar. Pour in the strained kvass and mix.

When serving, pour the beetroot soup into plates, add half a boiled egg, the remaining sour cream and dill.

3. Beetroot soup with quail eggs

Ingredients:

Small beets - 3-4 pcs.
small carrots - 3-4 pcs.
small potatoes - 3-4 pcs.
quail eggs - 3-4 pcs.
cucumber-1 pc.
beet tops - to taste
green onions - to taste
dill to taste
sugar-1 tsp
salt to taste
sour cream-1-2 tbsp.
For vinegar:
red vinegar-1-2 tbsp.
handful of raspberries

First, we suggest making raspberry vinegar. Just add some raspberries to red wine vinegar and let it brew. Boil the beets with vinegar or lemon juice to preserve bright color. Cool the water in which the beets are cooked; it will become the basis of the beetroot soup.

Separately boil potatoes, carrots and eggs. Cut all vegetables and eggs in half. Let cool completely. Thinly slice or grate the cucumber. Mix green onions with salt. Add all ingredients to the cooled beetroot soup. Add more salt and a little vinegar to taste. Serve beetroot soup with sour cream.

You can add a little more mustard, especially tasty with mustard beans.

4. Beetroot soup on kefir with green onions

Ingredients:

Beetroot-2 pcs.
cucumbers-2 pcs.
eggs-4 pcs.
green onions - 3-4 stalks
dill-3 tbsp.
kefir-700 ml
salt, pepper to taste

Wash the vegetables. Bake beets in foil at 180 degrees for about 30 minutes. If desired, peel the cucumbers and cut into small cubes. Chop green onions and dill.

Boil the eggs, cool and chop finely. Combine all ingredients, pour kefir and mix. Salt and pepper. The refrigerator is ready!

5. Beetroot okroshka

Ingredients:

Eggs-3-4 pcs.
radish - 1 bunch
green onions - to taste
dill to taste
cucumbers-300 g
beets - 1 pc.
tomatoes-200 g
potatoes - 1-2 pcs.
sausage-150 g
vinegar to taste
salt to taste
sour cream to taste
sugar to taste

Peel the beets, cut into slices and add water, cook until tender. Add vinegar to the prepared broth and cool. Boil eggs for 8 minutes, cool in cold water. Peel the potatoes and boil until tender, let cool.

Finely chop the green onions and dill, add diced cucumbers, eggs, sausage, potatoes, radishes, and diced tomatoes. Add salt to taste. Add a little sugar to the beet broth. Place the finished okroshka on plates and pour in the beetroot broth, add sour cream and serve.

Small tips

So that the decoction has more saturated color, you can add a few drops of vinegar, lemon juice or citric acid. For beetroot soup, all ingredients can not only be cut into cubes or strips, but also grated. When preparing this soup, you should not skimp on sour cream. It enriches the taste.

If the taste of beetroot needs to be made more sour, pickle brine, lemon juice or vinegar are added to it. You can experiment with the taste of beetroot by combining fresh ingredients with salted or pickled ones. The finished beetroot soup must be left in the refrigerator for 1-2 hours.

Beetroot soup, like okroshka, is served in different ways: mixed and seasoned, or all the ingredients separately.
Seasoned beetroot soup can be stored in the refrigerator for 1 day, otherwise it may become very viscous and sour in taste. But the most delicious is fresh infused beetroot or holodnik.

Well, the long-awaited summer has come and it’s time to blow off the dust from our summer recipes. This time, let's find out how to cook delicious cold beetroot soup. Or, as some people call it, the cold one. This soup is special in that when preparing it, one ingredient is required - beets. It is the basis for the taste and color of the soup. Like , for example. But it is important here that the soup will be cold.

There are many options for preparing beetroot soup; it is as interesting and varied as. In the same way, they add to beetroot fresh vegetables, a lot of greens, boiled eggs, you can even meat products or sausage. Everything is for everyone. Every family can have own recipe Beetroot Some people prepare it with kefir, others with beetroot broth or mineral water. The content is also extremely varied.

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

The simplest cold beetroot soup on kefir with boiled beets

As the name suggests, this is the most elementary way prepare a simple cold beetroot soup. In this case, we will prepare the beets in advance by boiling them in water. Great option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

  • beets - 2 pcs;
  • medium-sized fresh 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.

Preparation:

1. Take two medium-sized beets. Wash them thoroughly and cook them in their uniforms.

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

3. Pour a liter of kefir over the beets and add 1 glass of cold drinking water. You can use boiled water, or you can use filtered water, whichever is more convenient for you. Take kefir of the fat content you like. It will be delicious in any case.

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 greens and chop them finely. You can take just one type, but it tastes best when you add a little of everything in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze the garlic. Stir and place in the refrigerator to steep and cool. The soup will be ready no sooner than in half an hour.

Before serving delicious cold beetroot soup, hard-boil the eggs. Cut each egg and place half on a plate. It will be very beautiful and just as tasty. Bon appetit!

4. Cut the cucumbers into small quarters or grate them.

5. Chop the egg into cubes, about the size of potatoes.

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

7. Mix all the chopped vegetables and egg in a saucepan. Then pour kefir, add sour cream and dilute until desired consistency mineral water. Use beetroot water without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup brew in the refrigerator. Serve it chilled with slices of boiled egg and cucumber rings as garnish. Tasty dinner ready for the roast!

But this version of the soup will help us prepare beetroot soup without using kefir, but with delicious beetroot broth. The taste is very different because the beets are boiled first and the resulting broth is completely used in the soup. Sour cream and mustard will be added for taste and if desired. This cold beetroot soup itself is very dietary and low-calorie; it is suitable for those who are on a strict diet or fasting. And if you don’t add eggs and sour cream, then vegetarians will like the soup too.

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 - a small bunch each;
  • salt and pepper to taste.

Preparation:

1. Wash and peel raw beets. Cut it into thin strips.

2. Boil water in a saucepan and put the beets in it. Squeeze the juice of half a lemon, about a tablespoon. Add a spoonful of sugar. Lemon and sugar balance the sweet and sour taste and highlight the taste of beets.

3. Once the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are ready.

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. Place cucumbers and herbs in a saucepan with beets in the broth. Stir and add salt to taste. Add pepper if 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 soup.

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

We have already put boiled beets in the beetroot container and this is most likely the option that almost everyone has tried. But not everyone has tried to cook this cold summer soup from pickled beets. This delicious preparation Perfect for winter and summer. Due to the fact that the marinade is already sour due to the use of vinegar, there is no need 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;
  • radishes - 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.

Preparation:

1. Boil the potatoes in their jackets, then cool them so that the skins are easier to peel off. Cut the peeled potatoes into small cubes.

2. Cut fresh cucumbers into slices and then into thin strips.

3. Cut off the tails and stalks of the radishes, cut into plates and then into thin strips, approximately like cucumbers.

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

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

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After this, open the jar of pickled beets and pour the entire contents into the future cold beetroot container. You will need the brine in full.

7. Add cold water until the soup reaches the desired consistency. Add sugar, salt and pepper. Stir until smooth and let sit in the refrigerator for 2-3 hours.

After this, a delicious cold beet soup made from pickled beets is ready. When serving, don't forget about sour cream.

This beetroot soup will turn out to be more spicy and pungent; we will add ayran to it instead of kefir, which will improve the taste, and we will also add green olives and chili peppers. The hearty component of beetroot soup will be potatoes and boiled beef. Consolidation!

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.

Preparation:

1. Boil the potatoes in their skins in advance. Also cook the beets in their skins or in a double boiler. If desired, the beets can be baked in the oven, wrapped in foil. Boil the eggs hard. The remaining ingredients are used fresh.

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

3. Drain the olives from the brine and cut into half rings. If you have them with seeds, don't forget to take them out.

4. Cut a piece of beef into thin slices across the grain. Next, cut it into small cubes. Add to the rest of the ingredients in the pan.

5. Remove seeds from the chili pepper and chop it very finely. Half a small pod is enough.

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

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

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

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

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

To be completely convinced that beetroot soup is an amazing summer soup, watch this video. Here a real chef shows how to prepare a very tasty, but unusual and unusual soup the way it is served in restaurants. Preparing this soup at home will not be any more difficult, and you will definitely like the result.

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

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