How to cook beetroot cold. Classic cold beetroot - step by step recipe with photo

Borscht is far from the only first course with beets. There is still not me tasty soup which is cold and hot.

Beetroot is a very interesting, bright and easy-to-cook dish. It will help diversify the diet without hitting the family wallet, as it consists of the most simple products. Here are the best step-by-step recipes for hot and cold beetroots.

Beetroot - general principles of cooking

Hot beetroots are cooked in water or broth, they are also made for vegetable dressings, as for borscht, but do not add cabbage. The soup turns out to be completely different in taste, but very bright and beautiful. There are two warrants for cold beetroots. You can cook a dish on beetroot broth or kefir. All cold beetroots are similar to okroshka and similar products are added to them.

What is put in cold beetroot:

Lots of different greens;

Vinegar or lemon juice.

Radishes are often added, various spices are added to improve the taste. Beetroots are sold with sour cream if they are not cooked on kefir. Hot soups can be reheated and refrigerated for several days. In the old days in Rus', this dish was even frozen. Cold beetroots do not really like storage, as fresh cucumbers and herbs lose their taste, so it is undesirable to cook for future use.

Classic Hot Beetroot: A Step-by-Step Pork Recipe

In fact, in a step-by-step beetroot recipe, you can replace pork with beef, but the broth will cook a little longer. For a diet option, chicken or turkey will do. For fasting, soup is prepared simply on water or on mushroom broth also turns out delicious.

Ingredients

500 g pork on the bone;

300 g of raw beets;

20 g lemon juice;

30 ml vegetable oil;

400 g potatoes;

100 g of onion;

80-100 g carrots;

70 g of tomato paste;

Three liters of water for the broth;

Greens, spices.

Cooking

1. If pork pulp is used for beetroot, then it can be cut into several pieces. The bone is placed in its entirety. We pre-wash the meat, it is not necessary to dry it. Fill with water, put on the stove.

2. When boiling, you need to catch the foam with a slotted spoon. After boiling, reduce the heat and cook the broth for about an hour and a half. Let's focus on meat. It should become soft. Take it out into a bowl and let it cool down.

3. Cut the potatoes into cubes. We throw in the broth. At this stage, add 0.5 tablespoons of salt to the pan. Cook potatoes until almost done.

4. Clean up raw beets, rub coarsely or cut into strips.

5. Pour half the oil into the pan, spread the beets, fry for a couple of minutes. Then add lemon juice. It will not allow to lose color, and pour in a little broth from the pan. Cover the pan, simmer the beets until soft, this will take about fifteen minutes, depending on the size of the pieces.

6. Pour the remaining oil into another pan. But you can take any fat that you like or butter, sautéing on it turns out to be even tastier. We put the pan on the fire.

7. Cut the onion into cubes, throw in the fry.

8. Peel the carrots, three and add to the onions. Cooking together the usual vegetable dressing.

9. Add tomato paste to the onion and carrot. If it is thick, then first dilute with water. Stir, fry for about five more minutes, so that the color is bright and saturated.

10. Put the beets in the pot with the potatoes first, let the beetroot boil, boil for two minutes.

11. Now add browned vegetables with tomato. Stir well, after boiling the soup in a saucepan, reduce the heat to a minimum.

12. We try beetroot, season with salt, pepper, if necessary, throw other spices. We simmer over low heat for about ten minutes so that the tastes of the products merge.

13. Cut the boiled meat, put it in a saucepan. But if desired, it can be added individually to each plate.

14. Cut greens, throw. Adding Bay leaf glasses and soup is ready!

15. Hot beetroot served with sour cream, garlic, croutons.

Classic cold beetroot: a step by step recipe

Very bright, tasty and refreshing summer soup, which can replace the usual okroshka. The step-by-step recipe for cold beetroot does not indicate the type of greens. Since you can put everything: dill, parsley, cilantro, green onion and even lettuce leaves.

Ingredients

0.45 kg of beets;

0.3 kg of cucumbers;

0.5 lemon;

Sugar, salt, pepper;

Two bunches of greens;

50 g sour cream;

Two liters of water;

Mustard optional.

Cooking

1. Contrary to all the rules, beets are cooked in a peeled form. Therefore, we thoroughly wash the root crop, remove the thin skin, put it in a saucepan. We fill cold water. If there is not much time, then you can cut the beets into several parts.

2. We put to cook on the stove. Squeeze the juice of half or at least a quarter of a lemon. Cook beets until soft.

3. We take out the vegetable from the pan, send it to cool.

4. Strain the broth through a strainer or folded gauze. We measure out one and a half liters and also leave it to cool completely. Then we put it in the refrigerator. It is more convenient to cook beets and soup base in the evening, so as not to wait.

5. Pour eggs with cold water, boil for eight minutes after boiling, cool, peel. You can chop them and add them to the total mass, but it is better to use them when serving, that is, add them to each plate.

6. Rinse the cucumbers, cut off the ends and chop into strips.

7. Chop all the greens that you have.

8. Rub the cooled beets or cut into strips.

9. Mix cucumbers and herbs, add prepared beets.

10. Pour vegetables with broth from the refrigerator, add salt, pepper, stir the beetroot until dissolved. For spiciness, you can add a little mustard.

11. Taste it. Beetroot is best when sour. Add more lemon juice or if needed. Apple vinegar. The perfect addition there will be sorrel leaves, which also give acid.

12. Last time stir, put in the refrigerator for half an hour. Let the soup infuse.

13. Pour into plates, add eggs cut into halves or quarters, season with sour cream.

Delicious cold beetroot: a step-by-step recipe for kefir

Another classic step by step recipe beetroot. On kefir, the soup turns out to be incredibly tasty, pleasant, somewhat reminiscent of okroshka. For cooking, you can also use fermented baked milk, it turns out delicious with yogurt. In general, any fermented milk drink will do. We also use any greens, even sorrel will do.

Ingredients

A liter of kefir;

Two beets;

Two bunches of greens;

two cucumbers;

Three eggs;

10 radishes (optional)

Lemon juice or vinegar to taste

Salt pepper.

Additionally, for beetroot you will need 0.5 liters of water. You can take mineral water with gas or regular drinking water. Some housewives prefer to cook on ayran, then you don’t need to add anything, just use half a liter more.

Cooking

1. We wash the beets with a brush, put them in a saucepan, add water, set to boil. The skin does not need to be removed, it will retain the brightness of the root crop.

2. Pour boiled beets with cold water, let it cool. In general, you can boil the root crop for 30-40 minutes, then put it under a stream of cold water, and it will reach fully prepared.

3. We also boil the eggs until cooked hard-boiled and pour cold water over them, they must cool completely.

4. We wash the cucumbers, cut them into small strips or thin slices, throw them into a saucepan.

5. Optionally, you can add a little radish to the beetroot. We wash, cut into thin slices, cutting off the tips and tails. Pour the vegetable to the rest of the ingredients.

6. We clean the boiled beets. We cut in the same way as cucumbers or rub coarsely with straws. You can use a curly grater, the soup will turn out even more beautiful.

7. Sort the greens, rinse, chop with a knife. Add to total weight. Stir the products together.

8. Peel eggs. In this recipe, it is better to add them immediately to the total mass, as in okroshka. Therefore, we cut small cubes, we oversleep.

9. Mix the dry ingredients together.

10. Pour kefir from the pack into a convenient dish, add salt, pepper, stir well. If you add everything at once to a saucepan with dry ingredients, then the eggs will warm up from long stirring.

11. Pour kefir with spices to the rest of the ingredients.

12. Add regular or mineral water. Stir.

13. To taste, season the beetroot with lemon juice or vinegar. If kefir is acidic, then this is not necessary.

14. Pour the soup into bowls, serve the beetroot immediately or leave for an hour in the refrigerator.

If green onions are added to the cold beetroot, then it is better to cut it, pour it into a separate bowl, salt it and mash it with your hands. The product will release juices, give the dish a very pleasant aroma.

Cold beetroot does not have to be bred all at once. It is wiser to store food without liquid, they will perfectly stand in the refrigerator for two days. If necessary, you will only need to dilute the soup.

No lemon juice? When boiling beets or stewing, you can add any vinegar or grains of dry citric acid. They will also help preserve the color of the root crop.

You can add potatoes, sausage or other meat products to cold beetroot for satiety. For example, it turns out delicious with boiled chicken.

No desire to boil beets? You can use a fresh root vegetable for cold soups, but you need to rub it finely or grind it with a blender. Such a dish will be even more useful.

With sorrel and the famous Spanish. Today we will replenish the collection and recall the classic recipe for cold beetroot - light soup With bright color and invigorating taste. The main and main component of the dish is, of course, beets, baked in our example. Of the additional components - eggs, cucumbers, greens, vinegar and sour cream dressing. Meat is usually classic beetroot not included, but can be crumbled into bowls for a heartier version boiled beef or other lean meats.

Beetroot does not have a strict and verified list of ingredients up to a gram. Usually such dishes are prepared “by eye”, taking into account common technology. The dosage presented in the recipe is not a dogma, but just an example. This is an excellent base, a basis into which, if desired, you can make adjustments - change the proportions yourself and cook this dish in your own way.

Ingredients:

• beets - 500 g;
• fresh cucumbers - 300 g;
• eggs - 3 pcs.;
• greens (dill, green onions, etc.) - a bunch;
• wine vinegar - 2-4 tbsp. spoons;
• sugar - 1 teaspoon;
• salt, pepper - to taste.

For submission:

• sour cream - to taste;
• mustard - optional.

Classic cold beetroot - step by step recipe with photo

1. In advance (you can the night before) bake the beets. We wash the root crops, dry them or wipe them with napkins, wrap each copy tightly with foil. We put it in a heat-resistant dish and put it in an oven heated to 180 degrees.
   
2. The baking time depends on the size and age of the beets - young small root crops can reach readiness in just 40 minutes, but large and “old” ones are baked much longer - 1.5 or even 2 hours. To check readiness, we pierce the beets with a knife - if the middle is soft and the blade enters very easily, we take it out of the oven. To prepare beetroot, you can boil beets in a saucepan, but when baked, it turns out to be less watery, much more aromatic and richer in taste.
   
3. We are waiting for the beets to cool completely. In parallel, we are preparing all other products. Boil the eggs for 9-10 minutes after boiling. Cool in cold water.
   
4. Peel off the shell, cut boiled eggs small cube.
   
5. Fresh cucumbers cut similarly. If necessary, first cut off a thin layer of the skin (if it is too hard or bitter).
   
6. We wash the greens, shake off drops of water. Grind the bunch with a knife. A variety of greens - to your taste, in our example, a mix of green onions and dill is used. The dosage is arbitrary - from a few branches to a voluminous "bouquet".
   
7. We put assorted chopped products in a saucepan. Remove the peel from the cooled baked beets, rub the pulp with large straws and add to the total mass. Sprinkle the mixture of ingredients with sugar, salt and pepper. For a refreshing wine note, add vinegar. Since the degree of acidity is always a matter of individual preference, we recommend starting with 2 tablespoons, and then increase the dosage if necessary.
   
8. Pour our beetroot "salad" with a liter of cold boiled water. The amount of liquid used depends on the desired thickness of the soup. In this example, the beetroot is moderately thick. If you want a more liquid version, you can increase the amount of water. Mix thoroughly cold soup so that the grains of salt and sugar are completely dissolved. Instead of water, beetroot can be poured with kefir - this version is no less popular and quite acceptable.
   
9. Trying beet soup, if necessary, adjust the portion of vinegar, sugar or salt. Before serving, let the beetroot completely cool and infuse - for this we put it in the refrigerator for 2-3 hours. We fill with sour cream in portioned plates, and not in common pan so that our first dish does not turn sour. If desired, add mustard - the taste can vary from delicate to vigorous, but in any case, carefully stir the beetroot to evenly distribute the spicy seasoning.
   

Cold classic beetroot is ready! Bon appetit!

Beetroot is good both cold and hot. Cold beetroot is prepared quickly, and it does not require special expenses - all the products for its preparation can be easily found in the store.
This soup is also called cold borscht. But there is still a difference from borscht - cabbage, sorrel or nettle are not put in beetroot.
Many call it "holodnik" or "red okroshka".
But this is not at all the soup that I used to call "beetroot" - my beetroot is hot!

And here is the preparation cold beetroot- this is one of the lifesaver in the hot season. And although most of us do not associate summer soups with anything other than okroshka, I can assure you that there are no less delicious cold dishes in our kitchen. For example, the same radish soup.

Unlike foreign gazpachos and many other cold soups, the ingredients for this beetroot are readily available. all year round and are more familiar to us in taste.
Again, this soup can be made in a dietary version or in a more satisfying one - in meat broth.

***

For a cold beetroot we need:

Ingredients for making our soup.

Pairs well with beetroot lemon. According to the season and the availability of vegetables, you can add radishes and lettuce leaves. Mustard, horseradish or soy sauce are also suitable for dressing.

Bon appetit!

Ready beetroot broth must be filtered through a fine sieve or gauze;

A teaspoon of sugar will not hurt, but will add a sweet taste to the beetroot;

In beetroot besides traditional potato And fresh cucumbers you can add pickled cucumbers, eggs, bell pepper, onion, garlic, radish, green pea, pieces of any meat or boiled sausage;

Beetroot is usually served in deep plates in small portions with a spoon. thick sour cream and a sprig of dill or other finely chopped herbs.

with cold beetroot, the following recipes are also often looked at:

Beetroot borscht, beetroot soup, holodnik - all these are the names of the same first course. Arguing about which cuisine it belongs to is useless. Several will have to fight for the championship at once national cuisines peace.

Why is beetroot soup so good? Basically, it attracts with its versatility and variety of variations. In winter, for example, you can cook hot beetroot on rich broth from meat or bones. In the heat, when you don’t feel like eating at all, a cold beetroot soup like okroshka, seasoned with sour cream and ice kvass or beetroot broth, will go for a sweet soul.

Classic beetroot recipe with video

Classic beetroot - very useful and delicious soup. And it is served both hot and cold. It all depends on the time of year when you decide to cook it.

• 3 medium beets;
• 3 large potatoes;
• 2 medium carrots;
• 1 head of onion;
• 1 leek (white part)
• By small piece parsley root and celery;
• 2 tbsp salt;
• 3 tbsp Sahara;
• 3 tbsp lemon juice;
• 1 large cucumber;
• fresh greens;
• sour cream.

Cooking:

1. Boil beets and carrots in advance until fully cooked.
2. Peel potatoes, parsley and celery roots. Cut the potatoes into large slices, the rest of the vegetables into 2-3 parts.
3. Pour 4 liters of strictly cold water into a suitable saucepan and immediately load the prepared ingredients, followed by finely chopped onion and leek.
4. Cover, bring to a boil and simmer on low heat for about 20 minutes.
5. brush boiled beets and carrots, grate the vegetables on a coarse grater.
6. Once the potatoes are fully cooked, remove the roots from the soup. Instead, lay the grated beets and carrots.
7. Immediately add salt, sugar and lemon juice. After the beetroot boils again, turn off the heat.
8. Cool down ready soup before room temperature and place in the refrigerator to cool further.
9. Before serving, put a portion of chopped fresh (or salted) cucumber into strips, a spoonful of sour cream and pour cold beetroot into each plate. Sprinkle chopped herbs on top.

Cold beetroot - step by step recipe

The next cold beetroot is prepared like okroshka. For pouring, the recipe suggests using a cold beet broth.

• 3 young beets with leaves;
• 2-3 large eggs;
• 2 medium cucumbers;
• 2-3 medium potatoes;
• green onions;
• to taste sugar, vinegar (lemon juice), salt.

Cooking:

1. First of all, start preparing beetroot broth. Cut the leaves with stems, peel the roots.
2. Boil about 2 liters of water, add some sugar and vinegar (lemon juice). Dip the peeled beets whole and cook until fully cooked.
3. As soon as the beets are easily pierced with a knife or fork, take them out, cool a little so as not to burn yourself and cut into strips. Return to the pot and cool down gradually. naturally. During this time, it will completely absorb the color and taste of the beets.
4. Put the potatoes and eggs to boil in a separate bowl and proceed to processing beet leaves. Remove ugly and spoiled parts, wash the leaves with stems well, pour over with boiling water, dry and cut into small pieces.
5. Boiled potatoes, after it has cooled, cut into small cubes, fresh cucumbers - into strips, eggs - into large slices.
6. Finely chop green onions or any other greens, sprinkle coarse salt and loosen up a bit.
7. Put the prepared ingredients in a saucepan and pour the beetroot broth along with the beets. Salt to taste, add a little lemon juice and sugar if desired. Stir gently and refrigerate for half an hour.

Hot beetroot - recipe

In winter, our body especially often needs hot first courses. At the same time, beetroot saturates the body with vital energy and vitamins.

For 3 liters of water:

• 500 g chicken;
• 2-3 medium beets;
• 4-5 pieces of potatoes;
• 1 medium carrot;
• 2 small onions;
• 2 garlic cloves;
• 2 tbsp tomato paste;
• salt, ground black pepper, bay leaf;
• frying oil.

Cooking:

1. Cut the chicken into portioned pieces and plunge into cold water. Boil for about 30-40 minutes.
2. Clean all vegetables. Cut the potatoes into cubes, quarter the onions into rings. Beets and carrots in thin strips (if lazy, just rub coarsely).
3. Remove the boiled chicken and separate the meat from the bones. Throw the potatoes and half of the chopped beets into the boiling broth.
4. Heat the oils in a frying pan, fry the onion until translucent and add the remaining beets and carrots. Roast for about 10 minutes until the vegetables are soft.
5. Add tomato, lavrushka to the fry and add a little water to make a thin sauce. Simmer under the lid on low gas for about 10-15 minutes.
6. well stewed tomato dressing transfer to boiling soup. Add salt and ground pepper to taste.
7. Boil for another 5-7 minutes, season with chopped garlic, dry herbs and turn off.
8. Let steep for at least 15 minutes before serving and serve with sour cream.

Beetroot in a slow cooker - step by step photo recipe

Cold beetroot soup or simply beetroot is best done on beetroot broth. A multicooker is ideal for this task. A ready meal add to habit summer menu a bit of variety.

• 4 small beets;
• 4 medium potatoes;
• 300 g of ham or boiled chicken meat;
• 4 eggs;
• 3-4 medium cucumbers;
• half a lemon;
• fresh herbs and green onions;
• salt, sugar to taste.

Cooking:

1. Peel the beetroot, cut it into strips or rub it on a grater.

2. Load into the slow cooker and immediately pour 3 liters of cold water.

3. Select the "soup" mode in the technique menu and set the program for 30 minutes. After the process is completed, cool the broth directly in the bowl. Don't forget to add lemon juice, salt and sugar to taste.

4. While the broth is cooling, boil potatoes and carrots. Cool, peel and cut as desired.

5. Wash cucumbers and greens thoroughly, dry and cut as you like.

6. Ham or chicken cut into small cubes. For a completely lean soup, omit this step.

7. Mix all prepared ingredients.

8. Before serving, put sour cream and the desired portion of the base on a plate. Pour the cooled broth along with the beets. Garnish with half an egg and sour cream.

How to cook beetroot on kefir

There is not much cold summer soups. Among them, the most popular is the usual okroshka. But the original beetroot on kefir can become an alternative to it.

• 2-3 medium beets;
• 4–5 eggs;
• 3-4 cucumbers;
• 250 g sausage, boiled meat;
• 2 l of kefir;
• 250 g sour cream;
• greenery;
• salt to taste.

Cooking:

1. Boil beets and eggs until fully cooked in different saucepans. Cool and clean. Chop the eggs arbitrarily, beets - coarsely grate.
2. Cut sausage or meat into cubes, cucumbers into thin strips. Finely chop the existing greens.
3. Mix all prepared foods together, add salt and sour cream. Fill with kefir.
4. Stir, if it turned out thick, dilute with mineral or purified water.

Beetroot with meat - a delicious recipe

Beetroot is often confused with borscht. These two hot dishes are really similar. The only difference between beetroot is that it is not customary to add cabbage to it.

• 500 g of beef;
• 3-4 potatoes;
• 2 medium beets;
• one large carrot and onion;
• 2–3 tbsp tomato;
• vinegar or lemon juice (acid);
• vegetable oil for frying;
• salt, bay leaf, ground pepper;
• sour cream for serving.

Cooking:

1. Cut the beef pulp into large cubes and dip into boiling water. Cook over low heat after boiling for about 30-40 minutes, remembering to remove the foam.
2. Cut the peeled beets into strips, potatoes into ordinary slices. Add to the pot and cook for 20-25 minutes.
3. At the same time, chop the onion and carrot, fry until golden. vegetable oil. Add tomato and some broth. Steam on low gas under the lid for about 10-15 minutes.
4. Transfer the roast to the beetroot, salt and season to taste. After another five minutes, turn off the heat and let the soup stand for about 15-20 minutes.

Beetroot on kvass

Cold beetroot soup on kvass has an invigorating slightly spicy aftertaste. Ideally, it should be cooked on beetroot kvass, but ordinary bread kvass will do.

• 2 medium beets;
• 5 potatoes;
• 5 medium fresh cucumbers;
• 5 eggs;
• 1.5 l kvass;
• 1–2 tbsp store-bought horseradish with beets;
• salt pepper;
• sour cream or mayonnaise for dressing.

Cooking:

1. Boil beets, potatoes and eggs in different utensils until fully prepared. Cool as it should and chop as if it were okroshka, you can grate the beets.
2. Cut cleanly washed cucumbers into strips, chop the greens and grind with a handful of salt.
3. Put the prepared ingredients in one large saucepan, add horseradish, sour cream, salt and pepper to taste. Pour in kvass, mix.

Unlike many complex dishes beetroot can be called the most low-cost. You can cook it even without meat, it turns out no less satisfying and tasty. The main condition is to have high-quality and sweet beets bright burgundy color. Cylindrical and round Bordeaux varieties are ideal for these purposes.

To keep the perfect color of the root crops and all useful material, beets are best not boiled, but baked in the oven. This is especially true if the recipe does not involve the use of beetroot broth, and valuable product you just have to pour it out.

It has been empirically proven by many housewives that the original color of beets helps to maintain an acidic environment. To do this, just add a little vinegar (regular or apple) or lemon juice (acid) to the pan where the root crop is cooked.

By the way, if you don't have fresh vegetables, then pickled beets are suitable for cooking beetroot. In this case, the dish will turn out even spicier and tastier.

As for cold soup, there are countless variations in its preparation. For pouring, for example, you can use it like beetroot or any other vegetable broth, and kvass (bread or beet), as well as chilled meat or fish broth, kefir, mineral water, natural yogurt, cucumber pickle etc.

The main ingredients of cold beetroot are the beets themselves and eggs. Then you can add whatever comes to mind and is at hand. Fresh cucumbers, radishes, any kind meat products(including sausage) boiled mushrooms and even smoked fish with other seafood.

The only condition: in order for the beetroot to be tasty and healthy, it should be cooked literally at one time. As it is, due to the addition of acid, without much damage to the quality, the dish can be stored for no more than a day, and even then strictly in the refrigerator.

Greetings to all!

How May holidays passed? I'm sure there were many field trips. They cooked there cheerful company. It was so with us) We rested, as they say, from the heart. The weather is very good on these days.

Yes ... The closer to summer, the warmer it is outside the window. Close to and summer heat and spirits. That last one is the only thing that I don't like in the summer. As a family, we save ourselves at home with air conditioning and cold soups. I cook delicious or on. And how are you? Share your tips and I will take them into account with pleasure.

But not only okroshka is the leader on our dastarkhan. We also love the refreshing beetroot. Red stew is a frequent guest in the refrigerator. Well different options She has a lot of preparations: on kefir, with meat, lean or with pickled beetroot.

Preparing soup is super easy. It takes a maximum of half an hour if all products are prepared in advance. Yes, and everyone copes, even novice hostesses. Therefore, I wish you success and let's go create deliciousness in the kitchen!

The classic recipe for cold kefir soup

One of the most popular options for cooking a refrigerator is on kefir. Basic set products and you will have an unleavened lunch or light dinner. After all, in the summer you don’t want to eat to satiety.

Buryak or beetroot - this is the name of the red beet you will meet in the south of Russia, in Poland, Ukraine and Belarus.

The fermented milk product can be chosen both fatter and 1% option. Those who watch a good figure pay attention to this. And chicken eggs can be replaced with quail. They are more useful and they contain more macro and microelements that the human body needs.

We need:

• Beets - 3 medium pieces;
• Fresh cucumbers - 3-4 pieces;
• Chicken egg - 3-4 things;
• Kefir - 1.5 liters;
• A bunch of dill;
• bunch of green onions
• Salt and pepper - to taste.

Cooking:

1. Boil beetroot in advance in uniform. We cool it well. We do the same manipulations with eggs.

Refrigerate food well! Hot ingredients can later ferment the dish.

2. We peel off the skin from the beets and rub it on a coarse grater immediately into a capacious pan. It is better to take a container of 3 liters.

3. Dill and green onions are rinsed in a bowl of water. Shake and finely chop on the board. We send to the grated beetroot.

4. My cucumbers and chop into thin straws. You can remove the skin if you wish. So the soup will turn out even more tender.

5. Salt and pepper the whole thing. Shake the yogurt and pour over the top. Mix well with a ladle.

6. If fermented milk product too thick, it can be diluted with water or soda. Usually I take 1 liter of fatty kefir and 0.5 liters of mineral water.

7. Put the food in the refrigerator for an hour. Before serving, peel the shell from the eggs. We cut them into pieces.

Place a few slices on each plate and serve.

Bon appetit!

Diet option without potatoes and meat

Here is my favorite recipe when I arrange myself fasting days. I don’t even put potatoes, because this is a carbohydrate and it is deposited on barrels. But despite low calorie ingredients, it is quite possible to satisfy hunger with this dish.

We need:

• Beets - 500 grams;
• Fresh cucumbers - 300 grams;
• Chicken egg - 4 things;
• A bunch of dill and parsley;
• Juice of 1 lemon;
• Sugar - 0.5 tsp;
• Salt - 0.5 tsp;
• Sour cream.

Cooking:

1. Boil hard-boiled chicken eggs.

2. We clean the beet roots from the skin and wash them. We rub it, dear, on a coarse grater.

3. Place the grated beetroot in a 2.5-3 liter saucepan. Boil over low heat until cooked for 40-45 minutes. Then we cool the broth well. During cooking, do not forget to salt and add sugar.

4. Rinse the greens with running water. We recline in a colander to glass excess water. Finely chop the dill and parsley leaves.

Sticks from weed, by the way, it is better not to use. They are tough and bite hard. They can also be chopped and frozen for other delicious dishes.

5. fresh cucumbers mine. Cut them into small cubes.

6. Throw all the chopped greens and cucumber cubes into the beetroot broth. Squeeze all the juice from one lemon and strain it through a strainer into a saucepan.

7. Remove the shell from the eggs. We cut them into 4 parts.

8. Before serving beetroot, decorate it with an egg and put a tablespoon of sour cream. And here I advise you not to stir. Everyone is in charge of his own bowl)).

Turned out pretty, right? And let's cook the national dish at the next stage.

Lithuanian summer chiller

It is also called cold borscht. The dish turns out incredibly tasty due to baked beets in foil. I suggest watching the recipe and its sequence in a short video. And the presenter not only cooks yummy, but also shares her memories of her childhood in Lithuania. Which is also very interesting to hear.

Delicious beetroot with boiled sausage

With sausage, the cold is more satisfying. By the way, the sausage can be successfully replaced with sausages or sausages. And this recipe is notable for the fact that you can store it for up to five days in the refrigerator. And all because the dressing is prepared separately and the salad itself is made separately. And just before dinner, mix all the ingredients.

We need:

• Beets - 2 medium pieces;
• Fresh cucumbers - 2 pieces;
• Boiled sausage - 300 grams;
• Chicken egg - 3-4 things;
• Boiled potatoes - 5-6 pieces;
• A bunch of fresh herbs;
• Table vinegar 9% - 1 teaspoon;
• Sour cream
• Salt and pepper - to taste.

Cooking:

1. Separately, boil chicken eggs and potatoes in their skins. Let them cool down.

2. Remove the peel from the beetroot and grate it. Pour the grated mixture into a 2-3-liter pan. Fill with water and set to boil. When it boils, add vinegar and salt. Cook until the beets are ready. It takes 40-50 minutes.

3. Remove the finished broth from the heat and put in cool place cool down. Then you can even put it in the refrigerator to make it ice cold.

Chop all the ingredients in one size - into small cubes. So the soup will only win and will look not only appetizing, but also beautiful.

4. Remove the skin from the potato and cut it into small cubes. We put it in a separate pan or bowl.

5. We do the same with cucumbers.

6. Peel the eggs, finely chop them on the board. Together with cucumbers we send to potatoes.

7. Remove the film from the sausage. We cut it into slices, then into strips and cut into cubes.

8. We also chop the greens on the board finely. We cut the sticks from leafy vegetables separately. It is better to use them when cooking, as they are tough.

9. Knead vegetables and sausage with a spatula in homogeneous mass. Here you can again salt and pepper at your discretion. I personally like to add seasoning with a mixture of five peppers. Very tasty and spicy!

10. For dinner, we lay out the salad in portions in deep bowls and fill it with a ladle of beetroot broth. Add a tablespoon of fat sour cream and serve.

We eat with pleasure!

How to cook a refreshing soup with tops?

Here I give a completely vegetarian version of the cold liquid dish. But if you wish, you can add boiled meat or sausage.

Even for the recipe, it is better to buy beets with fresh, good tops. This can be found either in the market or in your garden. What would be great!

But in general, the food turns out to be mega useful and the body is well cleansed. After all, the tops and greens are powerful antioxidants.

We need:

• Young beets with tops - 4-5 medium fruits;
• Fresh cucumbers - 3-4 pieces;
• Chicken egg - 5-6 pieces;
• Bow-feather - 1 bunch;
• Dill - 1 bunch;
• Lemon juice - 3-4 tbsp. spoons;
• Salt and pepper - to taste.

Cooking:

1. We wash beetroot with tops well in water. It happens that there are a lot of clods of dirt on a vegetable and here we use a brush.

2. Cut off the tops, and rub the beets on a coarse grater. Throw it in a saucepan and pour drinking water. By the way, regulate the water yourself. If you want thicker, then pour less. Or vice versa thinner, then add more water here.

3. Put the pan on the fire. When the broth boils, pour in the lemon juice and cook over a slow fire until softened. I already pointed out that it takes 40 minutes somewhere.

Simultaneously with the beets, boil the eggs until they are cool.

4. Finely chop the tops on a kitchen board.

5. Remove the burgundy broth from the heat and let it cool slightly. It has become hot and you can add chopped tops. We do this and stir. So our greens will soften and will not be rough. It turns out that we let it go a little.

6. Let this whole thing cool down.

7. Cut the washed cucumbers, onions and dill finely. Separately, coarsely chop the boiled eggs.

8. In a completely cooled broth of beetroot and beets, we throw off the shredded vegetables. Stir with a ladle; salt and pepper to your taste.

Let the dish cool in the refrigerator for 2 hours. Then you can pour into deep bowls and serve with ice cubes.

Cold pickled beetroot

Slightly sour, with the taste of a pickled vegetable, this appetizing dish. But I found a recipe with a ready-made purchased beetroot from the store. If you want everything, everything of your own, then I recommend this video for viewing. Uncle tells in detail how to pickle a red root crop.

Now let's take a step-by-step look at a delicious recipe. I found it with sausage, but you can add boiled beef, veal or even chicken instead.

We need:

• Pickled beets - 3-4 pieces;
• Water - 3 liters;
• Fresh cucumbers - 3-4 pieces;
• Boiled chicken egg - 3 pieces;
• Sour cream - 200 grams;
• boiled sausage - 300 grams;
• Bow-feather - 1 bunch;
• Dill - 1 bunch;
• Vinegar 6% - 3 tbsp. spoons;
• Salt and pepper - to taste.

Cooking:

1. Pickled root vegetables are sometimes sold grated, which makes it easier to cook the dish. And sometimes with such plates as in the photo below. It is better to cut them into small strips.

2. Pour water into a saucepan and bring to a boil. We throw off the chopped beetroot there and cook for about 2-3 minutes.

You don't need to cook any longer. Since the vegetable has already been cooked or baked before canning.

3. Even when cooking, you can add vinegar and a few tablespoons of marinade from a jar. The beetroot will retain its beautiful burgundy color.

4. We cool the finished broth well and transfer it to the refrigerator so that it becomes ice.

5. Chop the rest of the ingredients into small, neat cubes.

6. Mix them in a separate bowl. Got a salad. We also store this beetroot in two containers: salad and dressing. We will mix them before use.

7. Pour the cold liquid into plates. We dissolve in them a tablespoon of sour cream. You can salt and pepper as desired.

8. Put the salad in small portions into the dressing and stir. Serve with fresh white bread.

Let's eat with pleasure!

That's all I have for today! Delicious and refreshing ice cream to your table and a hot summer!