Cold beetroot soup with tops - a classic step-by-step recipe with photos of preparation in Belarusian. Soup with beet tops

Beetroot with tops can be created in late spring or summer, when early beets with juicy, appetizing tops are already available. Such cold soup It will not only be refreshing, but also healthy, it can be created in literally half an hour, but it is advisable to cool the beetroot broth with lemon in the refrigerator or add ice to it.

Since it is not customary to add to beetroot soup meat products, then you can add satiety to the dish if you add several boiled chicken eggs to it. Beetroot soup is best served with sour cream in a sauceboat - everyone will add as much sour cream to the plate as they want, or they will eat the dish without adding it. Don’t forget about fresh herbs, which spring and summer are so rich in: fresh dill, parsley, green onions, etc.

So get ready necessary ingredients and let's start cooking! Boil potatoes in their skins (about 20-25 minutes) and chicken eggs (about 12-15 minutes) in advance, then sharply cool these products in ice water.

Peel the beets, rinse in water and cut into quarters - this will cook the vegetable faster and the broth will acquire a beautiful burgundy color. Boil the beets for about 20 minutes. You can add a little granulated sugar to the water.

Remove the beet pieces, but do not pour out the broth. Squeeze lemon juice into it lemon wedges, leaving a few of them for decoration. Stir the broth and place it in the cold.

Rinse the cut beet tops thoroughly, pour boiling water over them and leave for 10 minutes.

Then remove and cut, move the cut into a deep container: a bowl or pan.

Rinse fresh cucumbers, cut off the tails from them and grate them on a fine grater into a container. Wash the green onions and dill, chop and add the chopped pieces to a bowl.

Peel the potatoes and chicken eggs, rinse and grate together with the beet slices on a fine grater into a container.

Season with salt and pour in the cooled beetroot broth. Mix everything carefully and refrigerate for about 30 minutes.

Then pour the prepared cold beetroot soup with tops into deep plates or bowls, garnish with lemon slices. In hot weather, you can even add a couple of ice cubes to each plate.

Have a nice day!

Such summer soup good in hot weather, especially from young beets. The basis of the beetroot soup is cold beetroot filling with tops, the rest, i.e. filling or dressing may be different. We will assume that the dressing for beetroot soup is similar to that prepared for okroshka.

Beetroot soup can also be prepared from old beets in May-June, when the young beets have not yet grown, but without the tops.

• Type of dish: first course
• Calorie content:45 kcal

Cold beet soup

Ingredients:

for filling:

• beets with tops – 2 pcs. average

• water - 2 - 2.5 l.

• citric acid – ¼ tsp.

• salt – 1 tbsp.

• sugar – 2-3 tbsp.

To season beetroot soup, the same ingredients are used as for okroshka.

Preparation:

1.Put a pan of water on the fire, add salt, sugar and citric acid. In addition to its taste, citric acid preserves bright color beets during cooking.

2.While the water is heating up, clean the beets and three coarse grater. We wash and cut the tops.

3.B hot water add beets with tops. When the water starts to boil, taste the filling - you should like it. We adjust the taste by adding salt, sugar and lemon (be very careful with it, otherwise it can turn out very sour!). Often you have to add a little bit of everything to get a pleasant sour taste - sweetish taste, all this is very individual. The main criterion is whether you like beetroot filling or not.

Tip: initially put less salt, sugar and lemon into the water, and then gradually add them to the final taste.

4. As soon as the filling boils, cover the pan with a lid and turn off the heat, let it brew for 10-15 minutes, after which the filling can be cooled or wait until it cools down on its own.

To quickly cool a hot filling, place it in a bowl of cold water.

5. Place the cooled beet filling in the refrigerator.

6. Prepare the dressing for beetroot soup in the same way as for okroshka or in any other way that you like. In this version: boiled eggs, cucumbers, greens, meat, potatoes.

7.Place the dressing into a plate and pour in the cold beetroot filling with tops. Add sour cream if desired.

The result is a delicious, satisfying and refreshing cold summer soup - beetroot soup. It has a rich, bright beet color and is pleasing not only to the eye.

I rarely recommend cooking according to suggested recipes, but this is the case when I recommend preparing cold soup - beetroot soup with tops. Perhaps the beetroot sauce recipe will become a family one for you, like it once was for me. Such beet soup We have been cooking every summer for many years.

Other summer soup recipes:

Bon appetit and be healthy! Leave your comments - feedback is very important!

Sincerely,
P.S. If you have problems with overweight and you don't like sports, get a free book famous nutritionist G. Grossmann "Biolifting of the abdomen": the information in it will be not only interesting, but also surprising

For the first time soup with beet tops I tried it in the village with relatives, without even realizing that it contained beet tops. I really liked the soup for its taste and color. This soup is prepared very quickly and simply, but it always turns out very satisfying and healthy.

I was very surprised when I discovered on the Internet that beet tops are a storehouse of vitamins, and I realized that we are completely in vain throwing away the tops. What especially struck me was that there are so many interesting recipes with beet tops.

So let's make some delicious vegetable soup with beet tops. You can prepare this soup with both meat and vegetable broth. I prefer to prepare this soup without meat.

Let's prepare all the products according to the list and start cooking.

First of all, peel the potatoes, cut them into cubes, and fill them with water (1 liter). Salt the water, put the pan on the fire and let the potatoes cook. This will take 20 minutes.

In the meantime, let's cut raw beets, carrots and diced onions.

Pour into the frying pan vegetable oil, put the frying pan on the fire and heat the oil, add the chopped vegetables, squeeze a clove of garlic through a press and fry them for 10-12 minutes until they become soft.

Add to vegetables tomato paste and stir the contents of the pan well.

Transfer the fried vegetables to the cooked potatoes. Cook the soup for another 10 minutes until full readiness vegetables

Chop the beet tops finely and place them in the pan with the vegetables. Add salt and sugar to taste. Cook the soup for another 5 minutes, add lemon juice and remove the pan with soup from the heat.

Pour the soup into serving bowls. Add sour cream and dill.

Soup with beet tops is ready. This soup is very good served with rye bread. Bon appetit!

The traditional dish of Belarusian cuisine resembles borscht in taste and list of ingredients. But usually there is no cabbage in the composition, and it is served cold. IN winter time Hot beetroot becomes more relevant. The classic recipe for this soup and its variations are published below.

Classic hot beetroot soup

So that both color and taste ready-made dish turned out to be more saturated, once ready it should be left to brew. During this time, the beets will have time to release juice. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

1. Broth is cooked from meat in salted water.
2. Onions and carrots are fried on vegetable oil, after which they cook for a couple of minutes together with tomato pieces without skin.
3. The beets are grated on a fine grater and added to the fried vegetables.
4. Finally, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
5. After adding the bright dressing to the broth, the liquid should simmer for another 12-15 minutes.

Served with sour cream.

Recipe with tops

For cooking, you can use not only the beets themselves, but also the tops from them. Ingredients: 370 g vegetables with tops, yellow bell pepper, carrot, onion, 200 g zucchini, garlic to taste, 2 l meat broth, salt, dried dill.

1. Small young beets are cut into thin circles, the tops are chopped into strips. These ingredients are poured into meat broth.
2. When the mixture boils, you need to cook it for 12-14 minutes.
3. Onions and carrots are finely chopped and then sautéed in vegetable oil until soft.
4. Potatoes and zucchini are crumbled into cubes, and peppers are also cut.
5. All prepared vegetables are placed in the broth with the beets.
6. The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Beetroot soup is served with tops and chopped fresh garlic cloves.

Hot beetroot soup with meat

By classic recipe The main meat component in beetroot soup should be beef on the bone.

Ribs, which are calculated at 1 piece per serving, are good.

Ingredients: approximately 800 g beef ribs, a carrot and an onion, 2 medium beets, a large spoon of tomato paste without additives and the same amount table vinegar, a bunch of greens, 2 potatoes, salt.

1. From beef ribs The broth is boiling. The more of them are used, the richer the taste of the dish will be.
2. If you want to reduce the calorie content of a dish, then you do not need to fry it. All vegetables are used in fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first saute all the listed ingredients, except potatoes, in butter or ghee.
3. Fresh vegetables or the contents of the frying pan are sent into the frying pan. Potato wedges, vinegar and tomato paste are also added there.
4. The dish is salted and cooked until the potatoes are soft.

Beetroot soup is served in portions with finely chopped herbs.

With added sausage

More economical option Beetroot soup is a soup with sausage. It's better to take smoked product. Ingredients: 320-250 g sausage, 3-4 potatoes, 2 small beets, a bunch of herbs, salt.

1. Peeled potatoes are cut into cubes, filled with salted water and boiled until tender.
2. The beets, grated on a grater with medium divisions, go into the pan.
3. When the potatoes have softened enough, you can add chopped herbs to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, placed on plates and poured with hot beetroot soup.

In a slow cooker

If there is a “smart pan” in the house, it can be used in preparing the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

1. Traditional soup dressing is prepared in the baking program. To do this, chopped onions and carrots are fried.
2. Laid out with vegetables large pieces tomatoes
3. The beets are cut into medium slices and sprinkled with lemon juice. This will allow the soup to ultimately retain its bright, appetizing color.
4. All vegetables are fried together for a couple of minutes, after which they are filled with water. About 2 liters will be enough. The future soup is salted and peppered.
5. All that remains is to add the potato wedges and cook the treat for 45 minutes in the “Soup” program.

You can eat beetroot not only hot, but also cold.

With chicken

It’s delicious to cook such a first course on chicken meat. It turns out no less satisfying than pork or beef. Ingredients: chicken breast, onion, 2 beets, 3 large spoons of tomato paste, 2 potato tubers, carrots, salt, aromatic herbs.

1. Broth is made from the fillet.
2. The beets are finely chopped, fried in oil along with chopped onions and carrots, then poured with a small amount of water and simmered until soft.
3. Vegetables are transferred to the broth. Potato wedges go there too.
4. Cooking classic beetroot soup with chicken until potatoes are soft.

Lastly, the dish is salted and sprinkled with aromatic herbs.

Beetroot soup, like in kindergarten

Children usually like beet soup very much, especially the one served in kindergarten. A similar dish can be prepared at home. Ingredients: 3 small beets, a couple of potatoes, an onion, a large spoon of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onions, carrots, sour cream to taste.

1. Boiled beets are cut into small cubes.
2. The strained broth is brought to a boil, after which potato cubes are added to it. If you throw a vegetable into cold water and gradually heat it up, it will lose vitamin C.
3. For dressing, the remaining vegetables are finely chopped and fried on butter. When they become soft, add tomato paste and a little broth to the frying pan and simmer the ingredients together for 7-8 minutes.
4. Onion-carrot dressing and beets are transferred to the broth. The soup is cooked until fully cooked.
5. About 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions are added.

BEET COOKING IN A NEW (MANY RECIPES)

Dancing from the stove to the computer! This is my fastest beetroot cooker!

The heat continues. During this time, a countless number of different cold soups were eaten. Today this is the version of beetroot soup.

YOU WILL NEED:
- 500 g young beets
- 1.5 liters of water
- 450 ml kefir
- salt
- vinegar
- sugar
- mustard
- 3 eggs
- a bunch of radishes
- 2-3 cucumbers
- small bunch beet leaves
- a few sorrel leaves
- dill
- green onions
Pour water over the beets, boil until tender, and remove from the pan. Add kefir, cream, salt, vinegar, sugar and mustard to the cooled beet broth.
Cut the beets, radishes and cucumbers into strips. Chop beet tops, sorrel, dill and green onions and add to the broth.
Place all the ingredients in heaps on a plate, put half an egg on top, and serve the prepared beetroot filling separately in a gravy boat so that eaters can regulate the degree of thickness themselves. If you don’t see some vegetables on the plate, then they are only available in beetroot broth.

BEET BOOTH WITH BEET BROOCH. BEET COOK ON WHITE RYE (or bread) KVASS. BEET BOOK WITH BEET KVASS. Beetroot soup with kefir (sour milk). RECIPE FOR BEET COOK ACCORDING TO RADETSKY 1852 RECIPE FOR BEET COOK ACCORDING TO SIMONENKO 1892

Beetroot (young) - 500g (this is 3-4 piecesyoung beets, separate the tops and set aside), thoroughly wash the root vegetable with a brush and boil until tender, adding wine or apple vinegar (6%) - 1 tbsp (or juice of ½ lemon), in a saucepan with a capacity of 2.5-3 liters. Decoction percenteat, add salt (you can add a tablespoon of sugar, but usually beet broth already has a certain sweetnessIt’s better to do without sugar..), cool and place in the refrigerator for further cooling. Wash the tops with petioles, cut them crosswise and boil (simmer) in slightly (!!) salted water until soft, drain in a colander and let the water drain. Cool.

Fresh cucumbers - 400 -500g, peeledand, cut into strips or circles.

Green onion - 150g, finely chopped.

Eggs - 5-6 pcs, hard boil and chop.

Place prepared cucumbers, eggs, onions,dill, tops into a saucepan and pour chilled beet broth (beet broth should be 2, or better yet 2.5 liters), add salt if necessary.

Serve with sour cream. For those who like it, you can serve finely chopped boiled beef or chicken. You can also serve separately, for those who like it, boiled potatoes in their jackets and cut into cubes.

The beet broth for this beetroot soup can beprepare it a little differently and, according to the authors of the post, this option is much better: for this you need to prepare a decoction of chopped beets (500g beets) with the addition of a spoonful of vinegar (6%) or lemon juice, do not use the beets that have been boiled in the beetroot soup, but cook another beetroot (unpeeled) for the beetroot soup using the above method. This will complicate things somewhat, but the broth will be richer or betterin our opinion.

In any case, the beetroot broth can be prepared in advance (the evening before) and it will be easier and better in the long run.

BEET COOK ON WHITE KVASS(or on RYE BREAD) (Fig. 4).

Beetroot - 400-500 g (3 medium-sized beetsly), boil until soft, peel and cut into strips.

Fresh cucumbers - 400-500 g (4 medium sizea cucumber), peel and cut into strips.

Green onion - 100-150g, finely chopped (this is approximately 1 glass of 250 ml of chopped onion with a “slide”).

Dill greens - 100g, finely chopped (about 1 glass with a volume of 250 ml of chopped dill).

Boiled eggs - 5 pcs, cut into cubes or whatever you like (in this recipe The picture shows quail eggs).

Place all listed ingredients in enamel pan or into a ceramic tureen, add salt and pour kvass (white preferably or bread kvass if you don’t have white) - 2 - 3 liters, depending on the desired thickness. The authors of the post wrote earlier about how to make white kvass.

When serving, place 1-2 tablespoons of sour cream on each plate.

NOTES: before adding the chopped onion and dill, you should crush the greens in a bowl, using a mortar pestle or a wooden spoon, just crush them, and not grind them fanatically.

BEET COOKING WITH BEET KVASS (Fig. 3)

It is prepared similarly to the previous recipe for beetroot soup with white kvass, but instead of rye white kvass, beetroot kvass is used.

Beetroot soup on kefir (from the book “Ev

flightI classic kitchen») .

Original recipe from the book:

Beets 1-2pcs, potatoes 3-4pcs, eggs 2-3pcs, cmethana 2-3 tablespoons, kefir ½ l, fresh cucumbers 1-2 pcs, green onions -50g, dill, parsley, cilantro 1 bunch, brinebeetroot or citric acid, sugar, salt.

Place cleaned and rinsed water into boiling waterwhole beets or cut in half, add a little salt and a few drops of vinegar or citric acid on the tip of a knife. Cook until soft. In a separate pan, boil the potatoes into small cubes in a small amount of salted water. Remove the finished beets from boiling water, cool, and cut into strips. Place potatoes and beets in the water in which they were boiled. Pour in the strained sour beet brine,bring to a boil, add salt and sugar to taste. Cool.

Dressing for beetroot. Green onions, finely chop parsley and cilantro and grind with a wooden pestle, peel the cucumber and cut into small cubes. Hard boil the eggs, peel and chop, add sour cream and kefir. Mix everything well. Place 2 tablespoons of dressing into plates and top with cold beetroot soup.

You can serve boiled potatoes, peeled and sliced ​​herring or fried fish with beetroot soup.

Beetroot soup with kefir (our version, Fig. 5).

Boil washed but unpeeled beets whole - 400g, peel, cut into strips or cubes.

Fresh cucumbers 400g - peeled, cut into strips.

4-6 eggs - hard boil, chop.

Green onions - 100g, finely chopped.

Dill - 100g, finely chopped.

Parsley - 50g, chopped.

Place the prepared beets, cucumbers, eggs, onions, dill and parsley in a saucepan (preferably ceramic or enamel), add salt and pour in sour milk or kefir. (Kefir and sour milk can be diluted with boiled and cooled water, but more often the authors of the post make either kefir or sour milk) .

Separately, you can serve boiled in its “uniform”, verychopped and diced potatoes.

BEET COOKER IS HOT. After cooking, this beetroot soup can be cooled and it easily becomes COLD. This beetroot soup is ridiculously simple and can be eaten cold after it has cooled. Favorite by the authors of the post). Universal. (Fig.1)

Beets - 1-2 pieces (400 g approximately), peeled and cut into strips.

Carrots (preferably young) - 2 pieces (about 200g), cut into strips.

Salted or lightly salted cucumbers - 3-5 pcs - peel, remove the core if the seeds are large and cut into strips.

Potatoes - 2 pieces, cut into strips. Potatoes are put in beetroot soup if someone really needs potatoes - there are such people)).

Young onions with petioles (small-sized onions) (Fig. 7) - 5-7 pcs., cut into rings.

Dill - 50g, finely chopped.

Beet tops with petioles (or chard leaves with hpetioles) or just petioles - 100-150g, chopped.

In a 2.5-3 liter saucepan, put the beets prepared as indicated above, add a little cucumber pickle(about ½ - 2/3 cup), let it boil, add carrots and let it simmer for 5-10 minutes at medium boiling intensity, add pickles and potatoes, add salt to taste and cook. You can add ground black pepper to taste.

After 10 minutes, place in a saucepan with boiling beetroot, beet tops (chard) with petioles and onions. Cook for another 15 minutes (until the potatoes are done). Then add dill.

When serving, add hard-boiled and chopped eggs to each plate at the rate of 1 egg per plate and 1-2 tablespoons of sour cream.

The authors prefer to make this beetroot without the green part of the tops, but only with the petioles of beets or chard (leaf). The authors recently tested chard in beetroot and, according to the authors, it is very good in beetroot, especially its petioles).

COLD BEET COOK WITH STURGEON BALYK. I.M RADETSKY “Gastronomic Almanac” 1852

Separate the greens from the young beets, wash them and put them in salted boiling water, cook until tender; then pour it into a colander, pshake cold water, and allowing the water to drain completely, rub through a sieve: boil the beet roots in water until soft, peel and transfer to a pot and pour boiling water and leave in a cold place until another day. ½ hour before the holiday, put the beetroot in a soup cup, add finely chopped fresh or pickled cucumbers and beets, dilute good kvass with beet water, add a spoonful of sour cream, salt and pepper to taste, stir with some chopped herbs, i.e. dill, chervil and parsley, and put a piece of ice. - Balyk cut into thin slices is served on a special plate.

BEETOLNIK P.F. SIMONENKO “Exemplary kitchen” 1892

Give out: ¼ pound of dried mushrooms, 1 pound of beets, ¼ pound of potatoes, 5 pickled cucumbers, ½ cup of green onions, ½ cup of dill, 2 bottles of kvass, horseradish, salt, pepper and sugar to taste.

Boil ½ dry mushrooms in a small amount of water, if possible, in a closed container over low heat. When the mushrooms are soft enough, they are finely chopped and, together with the broth, placed in a bowl, where add 1 pound of chopped and boiled beets, ¼ pound of boiled and chopped potatoes, 5 chopped pickled cucumbers, 1 handful of chopped green onions and the same amount of dill, season according taste with salt, pepper, horseradish, sugar and pour 2 cups of kvass. When serving, add ice.

- any type of beetroot soup (with the possible exception of beetroot soup made with kefir or sour milk) simply requires sour cream;

- boiled potatoes for potato fillers, it is better to serve separately. To do this, you should boil it in its “uniform”, cut it into cubes and serve (under the nose of some));

- good served with beetroot pancakes boiled fish;

- mushroom broth and mushrooms, which are indicated in the recipe for beetroot soup by P.F. Simonenko “Exemplary Kitchen” of 1892, in the subjective opinion of the authors, are unnecessary (the recipe was tested).

- ice for beetroot soup, mentioned in I.M. Radetsky’s recipe “Almanac of Gastronomers” of 1852, according to the authors, is very appropriate in beetroot soup;
- when replacing chicken eggs with quail eggs, instead of 1 chicken egg you should take 3-4 quail.

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