How to cook hot beetroot soup. Beetroot soup recipe at home

Very delicious soup, which is prepared in two versions: cold and hot. Cold is good in the summer because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend preparing hot beetroot soup - you will find the classic recipe below.

It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. But whoever was the inventor of this amazing dish, he forever gave the world culinary world a real masterpiece.

As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the soup special taste and color. But we will start with the traditional classic recipe. So, how to cook hot beetroot soup - a classic recipe with photos.

Classic recipe for hot beetroot soup

First you need to prepare the following ingredients:

Meat broth – 2.5 liters;
Beets - 2 pieces;
Carrots – 1 piece;
Potatoes – 5 pieces;
Onions – 1 piece;
Vegetable oil – 2 tablespoons;
Vinegar 6% - 2 teaspoons;
Granulated sugar – 2 teaspoons;
Parsley – 1 bunch;
Tomato paste – 2 tablespoons;
Bay leaf, ground black pepper, salt.

Cooking process:

We prepare the vegetables: we clean the beets and carrots and grate them on a coarse grater, onions cut small cubes, We also peel the potatoes and cut them into medium-sized cubes.

Heat the frying pan well and first fry the onions in vegetable oil until they acquire a golden color.

After 3 minutes, season everything with tomato paste, mix thoroughly and leave on the fire for another minute.

Meanwhile, bring the meat broth to a boil in a separate saucepan. Then add the diced potatoes and cook until tender.

After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.

When our hot beetroot soup is ready, pour it into portioned plates, sprinkle with parsley and season with sour cream.

You can slightly diversify the recipe described above without changing it radically. For example, cook beetroot soup hot recipe classic, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich in nutrients and vitamins.

You need to prepare:

Beef for broth (or ready-made broth);
Beetroots (roots and tops);
Potato;
carrot;
Onions;
Green onions;
Vegetable oil;
Ground black pepper, salt, bay leaf;
Sour cream.

First, cook the meat broth from the cooked beef.
Peel and cut into thin strips or grate into coarse grater beets and carrots.
Cut the onion into small cubes.
Also peel and cut the potatoes.
Chop finely green onions and beet tops.
Next in a hot frying pan with the addition vegetable oil Fry the onion until golden brown, then add carrots to it.
Meanwhile, add the potatoes to the boiling broth and cook until they are almost done.
10 minutes before the potatoes are ready, add the grated beets to the soup, followed by the tops after some time.
Boil for another 10 minutes and add roasted vegetables, green onions, bay leaves, pepper and salt to the soup. Leave to simmer for another 5 minutes.
After this, turn off the gas and let the beetroot brew sit under the lid for a while.
As you can see, in order to prepare hot beetroot soup with tops, you don’t have to change the classic recipe much.

We would also like to present you here with a recipe for hot beetroot soup with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be nourishing and high in calories.

So, you will need:

Beef on the bone;
Beets – 2 pieces;
Carrots – 1 piece;
Onion – 1 piece;
Potatoes – 4 pieces;
Vinegar – 15 ml;
Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and covered with water. Place bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

Remove the meat, cool and chop in small pieces.

Place all the vegetables, except potatoes, in a frying pan, pour a little sunflower oil and sauté over medium heat until soft.

Meanwhile, place the potatoes in the broth to cook.

As soon as the vegetables become soft, pour vinegar into them, mix, then transfer everything into a saucepan with broth for the potatoes.

When the soup is ready, add the meat, salt and pepper to taste, close the pan with a lid and let our dish brew for at least 15 minutes.

After this, the soup can be poured into bowls and, if desired, topped with a spoonful of sour cream.

Thus, you can prepare beetroot soup - a classic recipe with meat.

Little tricks

All of the recipes listed are incredibly delicious. As you can see, preparing beet soup, especially with meat, is practically no different from preparing borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is: how to cook beetroot so that it remains red. Indeed, very often during the cooking process this dish loses its rich color. To prevent this from happening, be sure to use vinegar when cooking.

Also to maintain bright rich color many housewives add to this dish tomato paste. It also prevents our soup from losing its bright hue.

If you are a vegetarian, but want the soup to be more filling, then prepare it with the addition of red or white beans and mushrooms. These are natural sources of protein that can easily replace meat.

If for some reason you cannot eat fried foods, then this soup can be prepared without frying, simply placing the vegetables directly into the broth.

If you want to try something unusual, then this dish you can enter low-fat white fish, as the peoples of Asia like to do.

We told you how to prepare hot beetroot soup. The step-by-step recipe shown above will definitely help you do everything right.

Delicious beetroot soup according to cold and hot recipes

This article is about the famous “relative” of borscht – beetroot soup. Many housewives do not know the differences between these two dishes, although in fact they are similar only in color. The red color comes from the addition of beets. Prepared depending on the time of year different types soups In the summer, many will enjoy cold beetroot soup, and in winter, a hot one will help keep them warm.

Using various ingredients, you can get at least dietary dish, at least more caloric.

How to cook beetroot soup? Below are some recipes and tips for preparing this delicious and truly filling dish.

History and beneficial properties beetroot

The Assyrians were the first to try beetroot dishes, 2 thousand years BC. Used for cooking green tops, it was also used as a medicine.

Beet root crops began to be used as food after 150 centuries. In Rus', beets appeared only in the 9-10th century and gained quite a lot of popularity. Peasants sowed entire fields with it and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot soup, which was prepared with beets, became a favorite dish in Ukraine, Belarus, Poland and others. Slavic peoples. Due to its composition, this dish is recommended for people suffering from overweight, due to its low calorie content and the ability to improve bowel function.

Historians do not know who and when prepared beetroot soup for the first time. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Fermented milk products were also used for its preparation.

The most delicious beetroot recipes

Beetroot soup is popularly called kholodnik. It is prepared using beet broth or carrot-beet broth. Also, many housewives like to add kvass to such a dish, lightly salted cucumbers or any fermented milk products. Among vegetables, radishes, cucumbers, and green onions are added to beet soup.

Cooking beetroot soup has many in various ways. It can also be prepared on the basis of meat and even fish products. Basically, similar dishes are common in the Caucasus and Asia. There are even variants of this dish with crayfish. Below are the basic recipes for beet soup: cold, hot, with pickled beets.

Most often in Russia, cold beetroot soup is prepared, however, hot beetroot soup with meat is no less tasty. This version of beet soup is more calorie and nutritious. The recipe for the dish is a little similar to regular borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the dish on the table is also different. Classic borscht served with pampushki, and in beet soup add an egg.

The classic recipe for hot beetroot soup is prepared from the following products:

young beets along with green tops 2 pcs.;
beef meat 500 gr.
carrot;
cucumbers 2 pcs.;
one onion;
tomato juice;
vinegar, sugar, salt;
greens and sour cream to taste.

How to cook:

Cooking beetroot soup with meat is not difficult. For the broth, beef meat is cut into small pieces and placed in a pan. You can cook the meat as a whole piece, and then later divide it into portions. The pan is placed on high heat, the foam that forms during boiling is removed with a slotted spoon or a special spoon. Boil the broth for about 1.5 hours. If young meat is used for cooking, the cooking time can be reduced.

The potatoes are peeled and cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, chop the carrots on the coarsest grater and chop the onion. Vegetables are lightly fried until light golden brown. The beets are also grated, added to the frying pan and simmered under closed lid about 10 minutes until soft. You can add a few drops of vinegar to the pan to help the beets retain their beautiful color.

Stewed vegetables are added to the broth when the potatoes are cooked. Cook everything together for about fifteen more minutes. The dish is salted, peppered, and a laurel leaf is added. Two minutes before the end, add chopped herbs into the pan. After this, turn off the gas and let the soup brew for about half an hour. The hot food is poured into plates and served with sour cream.

Useful advice! You can store beetroot soup in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore it is recommended vegetable mixture and store the broth separately, and mix it in a plate.

Preparing beetroot soup is not at all difficult. The prepared beets are peeled, finely chopped or crushed using a grater. Young beets can be cooked along with the tops. The chopped vegetable is poured with water, a little vinegar is added to preserve bright color future soup. Cook the product for about half an hour. The beet broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before serving the dish, take it out and add the necessary ingredients.

While the broth is cooling, prepare vegetable dressing. To do this, finely chop green onions and dill, add salt and pepper. Radishes and cucumbers are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Just before serving, mix the broth and any sour dairy product. Even regular kefir will do. Proportions liquid parts selected according to taste.

In the beetroot soup recipe, pickled beets are used in the soup for greater acidity and brightness of taste. Marinate it in advance. To do this, pour water over whole beets, add a large spoonful of sugar, then cook for 1 hour. Next, the broth is drained, the beets are cooled, poured cold water. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1:3, and more sugar is added. All this is left for about a day at room temperature.

Serve beetroot soup this way. Place vegetable dressing on a plate, pour cold broth mixed with fermented milk product, add a hard-boiled egg cut in half. Place a spoonful of sour cream next to the egg. Beetroot soup is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beetroot broth is mixed with regular kefir or other fermented milk product in an approximate ratio of 1:2.

Beetroot soup with the addition of kefir is a Lithuanian traditional cuisine. This dish is a great relief in the summer heat and is a source of vitamins and essential microelements.

Preparing cold beetroot soup correctly

Making beetroot soup means treating yourself to something delicious on a hot summer day. vegetable dish. This popular cold dish is quite simple to prepare.

To do this you will need the following products:

potato;
carrot;
parsley and celery roots;
leek;
beet;
lemon;
cucumber;
green.

How to cook:

Cooking beetroot soup according to all the rules is not at all difficult. Pour water into a saucepan, place peeled potatoes and whole carrots in it, add celery and parsley, as well as chopped leeks. Cook over low heat - candle for about 20 minutes. Salt and pepper. When the potatoes are completely ready, knead them thoroughly and remove the roots.

While the soup is cooking, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are chopped on the largest half of a grater and added to the soup. Next, squeeze the juice out of the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bunches, placed in a pan and covered with a lid. Once the soup boils, you can remove it from the heat.

Cool the finished beetroot soup, throw out the greens and put the whole pan in the cold. Before serving on a plate, cut into small pieces fresh cucumber and fill it with beetroot. Then sprinkle the soup with dill and add a large spoonful of sour cream. Garlic crackers made from black or grain bread are served separately.

Useful advice! Instead of lemon juice for acid you can add cucumber pickle or liquid from sauerkraut.

You can choose almost any meat for beetroot soup. This recipe uses chicken breast. Prepare beet soup with chicken meat quite simple.

In addition to chicken, you need to prepare the following products:

potato;
carrot;
beet;
tomato juice;
salt, garlic, pepper;
green;
vegetable oil.

Step-by-step cooking process:

The prepared beets are cut into strips, the onions are chopped quite finely, and the carrots are grated on the coarse side.
Pour 2 tablespoons of vegetable oil into the multicooker bowl and pour in the prepared vegetables. Select a program for frying vegetables. If there is no standard “frying” program, you can use the baking mode. The timer is set for 30 minutes.
15 minutes before the end of this program, pour a glass into the thicket tomato juice and simmer until the end signal.
During this time, you need to peel and cut the potatoes. Potatoes and meat are placed in a bowl and poured required quantity water. Typically about 2.5 liters are required.
This recipe uses hot water because the cooking mode will be "stew". In fact, the soup will not boil with this program, but will only simmer. This method will also help reduce cooking time.
The dish needs to simmer for about 1.5 hours.
Beetroot soup is served with sour cream, chopped garlic and herbs.

Like vegetable soup can be given to children. It is not recommended to cook beets for children under 8 months, but from one year onwards this dish is quite suitable for babies.

Children of kindergarten age often tell their mothers that kindergarten They cook better than at home. Let's try to prepare beetroot soup in the same way as children's cooks prepare it.

Potatoes and beets are washed under the tap and boiled in their “uniforms”. To do this, first place beets in a saucepan, boil for 1 hour, then add potatoes and cook for 40 minutes. Prepared vegetables are chopped, beets are grated, potatoes are chopped into small pieces or cubes. Boil two eggs in a separate container.

Pour water into a small saucepan, boil, lightly salt. Beets are first placed in boiling water, after boiling potatoes are placed, as well as a small bay leaf. After boiling, add chopped eggs and finely chopped herbs. Children can cut out figures from boiled beets and carrots.

Cooking beetroot soup, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot soup, you need to use some tips. Since beets are considered the main ingredient, it is important to know the intricacies of their preparation.

instead of vinegar, you can add lemon juice to beetroot soup to preserve its bright and beautiful red color;
regular table beets should be replaced with the Bordeaux variety, it is more tasty and gives a bright, beautiful color;
to preserve all the vitamins in beets, you can first bake them in the oven, instead of boiling them in their “jacket”;
if there are no fresh beets, you can use canned or pickled beets;
When preparing a hot version of beet soup, first place the potatoes in the pan, and after cooking, add the remaining vegetables and beets.

Beetroot for the winter in jars

Preparing beetroot dressing for the winter is absolutely not difficult. With its help, you can quickly cook a tasty and satisfying soup when you come home from work in the cold winter.

This refill allows housewives to save quite a lot of time.

To prepare it you will need tomatoes, beets, carrots, and onions. The tomatoes are passed through a meat grinder, the carrots and beets are grated, the onions are chopped, and bell pepper. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, and left until the juice comes out. After about an hour and a half, the vegetable mixture along with the juice is placed in jars, which are placed in a large container. You need to pour enough water so that the jars are covered to the neck.

Place a large container on the stove, bring everything to a boil and leave on a candle - low heat for 20-30 minutes. Roll up the jars as usual and let them cool, turning them over onto the lid. Ready dressing stored in a pantry or cellar.

A great way to please your family is to cook a rich hot beetroot soup (step by step recipe) we will offer further), which can be served not only cold, but also hot.

This dish will delight you on cold winter or autumn evenings, will help you warm up and feel all the warmth of the hearth.

Below are some examples of how you can prepare hot beetroot soup.

Classic recipe

Classic beetroot soup hot

Classic variation Beetroot soup is somewhat reminiscent of borscht, but is a complete vegetable dish and is cooked without adding meat. Beetroot soup is quite easy to prepare, and the hot version of this dish is just as tasty as the cold one.

To prepare hot beetroot soup (step by step recipe below), you will need:

2-3 pieces of beets
1 onion
1 medium carrot
2 tomatoes (can be replaced with tomato paste)
green onions, salt and spices to taste

Cooking process:

Boil beets- place the peeled and coarsely chopped root vegetable in a saucepan with water (you can put the whole beets without cutting them).
While the beets are cooking, finely chop the onion, grate the carrots, mix and sauté in vegetable oil.
Remove the skins from the tomatoes and grate them. If you use tomato paste, just add it to the vegetables. It's time to remove the beets from the soup and grate them.
Resulting in the first step beet broth must be diluted with water- add about a liter. The resulting vegetable broth add onions, carrots and beets.
The soup is left to simmer about twenty minutes, after which it needs to be poured into plates. If desired, garnish each serving with finely chopped herbs.

Beetroot soup with added meat

Hot beetroot soup with pork (it can be replaced sausages)

If you want to have beetroot soup for dinner, but vegetable option is too light for you, and you won’t be able to get enough satiety, we suggest you try cooking hot beetroot soup with pork, you will find a step-by-step recipe below.

To quickly prepare a delicious soup, you need the following ingredients:

300-400 grams of pork on the bone
2-3 beets
1 carrot and 1 onion
3-4 small potatoes
salt, pepper, bay leaf to taste

Cooking process:

First step - preparing meat broth. Pour the meat with 2-3 liters of water, add salt and cook on the fire.
While the pork is cooking, boil beets, cut potatoes, fry finely chopped onions and carrots in oil.
Grate the boiled beets. Add potatoes to the soup when the meat is cooked.
As soon as the potatoes are cooked, you need to add beets and other vegetables to the pan.
Let the soup simmer for 5-10 minutes and brew a little, then decorate with spices or green onions as desired and pour into portions.

If you don’t have time to bother with meat, but want to eat rich and high-calorie soup, then You can replace pork with any sausages . Cut the sausage, carbonade or frankfurters and add to the soup towards the end of cooking. Can be used as boiled sausage, and smoked products.

Hot beetroot soup with chicken (step-by-step recipe)

Hot beetroot soup with chicken

This soup can be cooked not only vegetarian or with meat, but also with poultry. Most suitable in in this case chicken, since it does not cook for long, but The soup will be tender and light . Below we will tell you how to cook hot beetroot soup with chicken (step-by-step recipe), which is enough for a family dinner for several people.

To prepare you will need:

Chicken - 0.5 kg
Beetroot - 0.5 kg
Several potatoes
Onions and green onions, carrots to taste
Tomato paste - 20 g

Cooking process:

The chicken needs to be boiled, pre-cut into pieces for convenience in about 2-2.5 liters of water.
When the chicken is cooked, add peeled beets to the broth entirely. At the same time, fry the onion and carrots in a frying pan.
When the beets are cooked, add peeled and shredded potatoes to the soup.
Remove the finished beets from the broth, chop or grate and fry with tomato paste. Add to soup, mixing with carrots and onions.
Let the soup simmer literally another ten minutes and remove the pan from the heat. Add chopped green onions to the prepared beetroot soup.

Hot beetroot soup can be varied with mushrooms

All the above step by step recipes hot beet soup, of course, are not strict and it is quite possible to move away from specified ingredients and add something of your own .

Quite often beetroot make it without potatoes , but add hard boiled eggs .

A great way to add a little variety to the soup is to add sautéed champignons or other mushrooms.

To make the soup even tastier and richer, add spices – black pepper, coriander, cumin work well.

Boiled eggs are often added to hot beetroot soup.

Beetroot recipes

Do you want to feed your family tasty and healthy food? Prepare hot beetroot soup, a step-by-step classic recipe, without any difficulties or “abstruse” ingredients.

1 h 10 min

230 kcal

5/5 (3)

Everyone loves cold beetroot pancakes - they are perfect for lunch in the summer heat, and also low in calories and are very beneficial for the body of both adults and children.

However, there is another tasty variety of this delicious soup is hot beetroot, which is often confused with Ukrainian borscht, although there are more than enough differences between them. Beetroot soup is less rich, is made from lean meat and does not contain cabbage, as well as some other ingredients required for borscht, which makes it the lightest and most delicate dish possible.

Today I will present to you my grandmother’s classic recipe for hot beetroot soup, which has been delighting my family for several decades. So let's get started.

Kitchen utensils

The dishes, utensils and tools that you will need in the process of preparing beetroot soup must be prepared the sooner the better:

a saucepan or pan with a non-stick coating and a thick bottom with a volume of 4 liters or more;
several deep bowls with a capacity of 200 to 950 ml;
tablespoons;
measuring utensils or kitchen scales;
wide frying pan with a diameter of 24 cm;
skimmer;

teaspoons;
cotton and linen towels;
fine and medium grater;
cutting board;
wooden spatula;
sharp knife;
kitchen oven mitts.

In addition, keep your blender or food processor with a chopper ready to be able to quickly prepare some ingredients for adding to the soup.

Ingredients

Warp

This recipe for hot beetroot soup involves the use of classic ingredients to make the dish “like in kindergarten”. However, some changes to the list are allowed. vegetable ingredients- along with carrots, onions and beets, in meat broth Sweet bell peppers, parsley and celery root, as well as fresh tomatoes, red peppers or Jerusalem artichokes will look great. All these components should be added only if you are absolutely sure that they suit you.

Additionally

1 bunch of dill;
2 – 3 cloves of garlic;
20 ml sunflower oil;
3 – 4 bay leaves;

6 g ground black pepper;
7 g table salt;
6 g ground red pepper.

If you don’t like hot red pepper, replace it with paprika or even turmeric - you don’t have to make the soup “like everyone else.” In addition, black ground pepper easily replaced with peppercorns, and garlic with a dried mixture of herbs for meat.

Cooking sequence

Preparation

Lately, I've been preparing garlic and herbs for soups together, chopping them in a food processor, and sometimes pouring them into them. tomato sauce or paste, if the addition of these ingredients is specified in the recipe. It makes an excellent dressing for absolutely any soup or borscht - so aromatic that even garlic haters come running to the table.

First stage

Frying is the basis of any hot soup, and its preparation should be treated as responsibly as possible, preferably without being distracted by extraneous matters in the process. Be sure to make sure that the frying components do not stick to the pan, otherwise they may burn, and blackened fragments of onions and carrots will float in your beetroot.

Second stage

Beetroot is surprisingly tender and aromatic in a slow cooker! To prepare it correctly, prepare the frying using the “Stewing” or “Baking” program, and then fill the mixture with purified water. As soon as the liquid boils, add the prepared pork and cook the beetroot soup for about half an hour in the “Soup” or “Baking” mode. After the time has passed, add the remaining ingredients, salt and pepper your dish and let it cook a little more in the same program - no more than ten to fifteen minutes.

Ready! An excellent hot beetroot soup will be your gift to suffering family members.

To serve, pour it into serving bowls. making sure that each contains several pieces of meat, and then sprinkle with fresh onion, parsley or dill. Don't forget to also offer your family sour cream or mayonnaise as an additional seasoning - for example, my husband cannot imagine beetroot without a tablespoon of rich sour cream.

In addition, hot beetroot can be strained and poured into a jug to get a wonderful vegetable compote- This unusual solution, but already gaining popularity in our latitudes. The soup should be stored in the refrigerator. closer to the wall, where a more or less stable temperature is always maintained.

Hot beetroot soup with meat video recipe

If you still have questions about preparing hot beetroot soup, be sure to watch the video, which tells you how to properly prepare the ingredients and cook the perfect dish.

Few people know that from products available to everyone you can prepare low-calorie and very useful first dish - beetroot soup. It can be served hot during the cold season, as well as cold during the hot season. The dish will, of course, be the richest in winter, and the ingredients will definitely be found on the shelves of any vegetable department of a store or supermarket.

Classic recipe

Hot soups are considered a necessary component in human nutrition. They are the ones who restore water balance in the body, are easily digested and bring mass useful substances.

Hot beet soup, or beet soup, is quite simple to prepare, and is also the same borscht, but without cabbage. To create the first, perfectly warming, satisfying dish you will need:

3 beets;
2 carrots
3 onions;
50 g of greens;
1 bay leaf;
3 liters of water;
15 ml vinegar 9%;
4 cloves of garlic;
10 g each of sugar and salt;
30 ml vegetable oil.

It takes forty minutes to prepare aromatic hot soup. 100 g of hot beetroot without meat contains only 17 kilocalories.

You should start cooking by cleaning the beets. Then it is cut into thin bars, poured into a pan, filled with water and sent to cook for twenty minutes.

At this time, the remaining vegetables are also peeled and chopped to your liking - the carrots are coarsely grated, the onions are cut into small cubes, and the garlic is crushed under a press. Oil is poured into the frying pan and heated. Carrots and onions are added to it. Vegetables are brought to a golden brown state, salt, vinegar, garlic and sugar are added to them. Everything is mixed, frying and bay leaves are added to the boiling beets. After 5 minutes, the beetroot soup is removed from the stove and left for another 15 minutes.

Serve the hot dish with chopped herbs, sour cream and a hard-boiled egg sprinkled on top.

Hot beetroot soup with meat

The most aromatic and rich is beetroot soup with meat. It is usually served hot; it can wonderfully warm and saturate the body. At the same time meat product can be chosen at your discretion, and vegetables in the quantity that the hostess prefers.

But to create classic first dishes you will need:

pork (pulp) – 0.5 kg;
beets – 0.3 kg;
onions, carrots – 100 g each;
potatoes – 0.4 kg;
vegetable oil – 30 ml;
spices, salt – 10 g each;
lemon juice – 20 ml;
tomato paste – 100 g;
water – 3 l.

Beetroot soup will be ready in an hour and a half, and the calorie content of such a tasty and beautiful soup is 45 kcal per 100 grams.

The meat is washed, cut into small cubes, and placed in boiling water.

While it is boiling, the vegetables are peeled and cut into separate containers. Potatoes of the same size with meat, beets in thin bars.

Onion in half rings, carrots in small strips.

After the meat has been boiled for about forty minutes, beets and potatoes are added to it. At this time you need to prepare the frying. To do this, heat the oil and sauté the carrots and onions until they acquire a beautiful golden brown color.

Tomato paste is diluted in a glass of broth and poured into the pan with the vegetables. The vegetables are stewed for twenty minutes, poured into the pan with the boiling beetroot. After this, you will need to salt the soup, add the selected spices, and let the hot dish simmer for another five minutes.

There is no need to let the beetroot soup steep for a long time so that it does not cool down, since it must be served hot, seasoned with sour cream and herbs.

Beetroot soup with chicken

The most tender and surprisingly tasty soup is made with chicken. Hot beetroot soup is no exception. Adding chicken makes it lighter, more affordable price category, because this poultry meat is the most popular. To prepare beetroot soup at home you will need:

chicken (drumstick, breast, wings at your discretion) – 0.5 kg;
potatoes – 0.4 kg;
beets – 300 g;
carrots, onions - 1 pc. (150-200 g);
tomato paste – 30 g;
green onions – 50 g;
sunflower oil – 50 ml;
salt, spices - 10 g each;
water – 3 l.

Hot and hearty dish will be ready within an hour, and 100 g will contain 43 kcal.

The chicken is washed, cut into pieces as desired and boiled in water. At this time, the beets are peeled and after the broth boils, they are sent to cook whole for thirty minutes with the meat.

The onion is peeled and chopped. The skin of the carrot is scraped off with a knife, and the skin itself is rubbed coarsely on a grater. Vegetables are fried in heated oil in a frying pan and set aside. Boiled beets are removed from the broth, cut into cubes and fried separately with tomato paste. The potatoes are peeled, cut into cubes, and added to the broth.

After the beetroot has boiled for ten minutes, fry the beets, carrots and onions, salt and spices. The soup is cooked for another ten minutes until full readiness potatoes and only then add chopped green onions.

Submit delicious dish should be hot, with cream or sour cream, herbs and black bread.

In fact, this dish has no clear boundaries when preparing. So, if desired, you can replace the potatoes with pre-boiled or canned beans, add fried mushrooms, herbs, aromatic spices and greens. The only significant point in creating the dish is giving a rich, bright red color to the broth, which is achieved by boiling the beets first when cooking as a whole. But experienced chefs advise:

Choose main vegetable red dishes “Bordeaux”, “Cylinder”;
To preserve all the beneficial substances, do not fry the vegetables, but bake them in the oven;
Adding lemon juice will help preserve the bright color of the dish;
If you refuse to use potatoes and carrots in hot soup, it will be necessary to double the amount of beets;
It is the addition of sour cream when serving the dish that makes the beetroot soup so rich and tender, so you shouldn’t feel sorry for it.

Sausage soup is one of the simplest and fast first dishes.

Read our article on how to prepare aromatic charlotte with bananas.

Meatball soup recipe minced chicken- this dish goes well with the children's menu.

The dish becomes most delicious only on the second day, when all the vegetables are saturated with each other’s juices. It is important to remember that when filling with sour cream classic beetroot soup It will not be stored for a long time even in a cold place.

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

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

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

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

Basically it's lean soup, although there are recipes that use meat, poultry and sausages in both hot and cold versions.

Today I tried to collect in one article different ways preparing a soup beloved by many. Once you get to know them and understand the basics, you can easily cook not only any of them, but also create your own recipe.

This recipe calls for using acidified beetroot broth as a liquid base. This is how we prepared this cold soup in the old days, they still prepare it now.

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

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

We will need:

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

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

Preparation:

First, let's prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for cold soup.

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

After mixing, taste, and if you think something is missing, you can add. The taste of water should be moderately sour, salty and sweet at the same time. Almost the same taste will be acquired by ready dish.

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

When you take the water off the heat and add the vinegar, it’s time to put it in the pan.

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

4. Pour some of the hot broth into a separate bowl, but do not pour it out, we will still need it. The vegetable cubes should remain covered with about 1 cm of water.

Place the pan with the contents back on the fire and cook over low heat until tender. Choose this state yourself, some people prefer soft vegetables in their dish, others, on the contrary, like them a little crunchy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Let the mixture cool, then put it in the refrigerator. The base should become cold.

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

If you want, you can add some minced garlic. I add 2 cloves, but it will be almost imperceptible, it will only give light smell. Therefore, in this matter, decide for yourself whether to add it or not.

Place the mixture in the refrigerator as well.

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

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

Serve and eat with pleasure.

All components can be stored in the refrigerator; they can be combined as needed. the right proportions. Very convenient!

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

AND appearance captivating, everything is fresh and neat.

Kholodnik with boiled beets and radishes

I really love adding radishes. It gives it a slight pleasant bitterness. We will also prepare the proposed cold soup recipe with her.

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

We will need:

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

Preparation:

1. Pour water into a suitable bowl. It should be boiled and cooled at room temperature. Pour salt, sugar and lemon juice into it. Mix all the ingredients until they dissolve and be sure to try.

The water should be slightly sour, moderately salty and just a little sweet. In any case, you should like the taste.

If you want to add something that your eyes are missing, then you can do it.

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

3. Cut the potatoes into cubes, then the cucumber. Try the skin of the cucumber; if it is thick and rough, it is better to peel it before slicing.

It is better to take potatoes young, they give a special delicate taste ready dish.

4. Cut the radishes and eggs into the same cubes. If you have an egg slicer, you can chop the eggs in it - it will turn out more accurately.

In general, try to make all cuts into even, identical pieces. The finished dish will look more dignified. You can also choose cutting into strips as a grinding method.

5. Also cut the greens not very large.

6. Then mix all the components into one general mixture.

7. Place the liquid ruby base and vegetable mixture in the refrigerator until completely cooled. When serving, place on a plate required quantity one and fill with the liquid component.

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

And my husband loves to eat this dish with the addition boiled meat, or sausages. So, if desired, meat components can also be introduced in this case.

Cold beetroot soup with garlic and kefir

This summer soup made with kefir is incredibly fresh and tasty. When it’s hot outside, this dish will be a real salvation.

And you can prepare it both in advance and at a quick fix. In the second case, you just need to have the main component already boiled and boiled water, cooled in the refrigerator.

We will need:

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

Preparation:

1. Boil the beets until tender. To avoid cooking it for too long, you can use this method. Cook for 35-40 minutes, then drain hot water and fill with cold water. Leave for a while, then drain the water again and peel the vegetables.

This way you can cook medium-sized specimens, I think weighing about 150 grams.

You can also bake vegetables in the oven or microwave. If you wrap them in foil, they will not lose any juice. The baking process can take approximately 50 - 60 minutes.

2. Grate the vegetables on a medium or fine grater, or you can cut them into small cubes. The grinding method does not play a special role on taste qualities not reflected.

3. Place everything you have prepared in a saucepan, where we will “collect” our soup. Pour a glass into it cold water, for now this will be enough. And also pour in all the kefir.

Its fat content can be whatever you want. It is clear that the fatter it is, the higher the calorie content of the finished dish. I like it thicker, and therefore I will also season it with sour cream.

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

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

And also add garlic crushed through a press. It can also be finely chopped.

5. Take a little of different greens and chop them smaller. Pour into the pan with the rest of the ingredients.

6. Cut the cucumber into cubes or small strips and send it there. Now all that’s left to do is stir the mixture and try to see if you’ve added enough salt and pepper.

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

I love adding a little sour cream to all this splendor. Well, it doesn’t matter that there is kefir..., sour cream, even for today’s soup, is never too much.

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

In this case, you no longer need to add the egg. The soup is already beautiful and looks 100%.

Summer chilled soup with beets and boiled veal

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

The peculiarity of this cooking method is that we will not mix anything. All components are laid out separately and the broth is poured directly upon serving.

We will need:

boiled beets – 40 g
beet broth – 1 cup
boiled veal – 30 g
fresh cucumber – 30 g
radishes – 20 g
boiled egg – 1 pc.
dill – 1 sprig
green onion – 1 feather
salt, pepper to taste
sour cream – 1 teaspoon
mustard – 0.5 teaspoon

Preparation:

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

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

Also cool the beets themselves in the refrigerator.

2. We will also need to boil any meat in advance. IN finished form it should be soft enough so that the fibers can be easily separated from each other. It is desirable that the meat be like stew.

To prevent it from becoming dry, give it the opportunity to lie in the prepared broth and cool completely there. And it’s even better if it lies there all night.

Cut the meat into thin strips.

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

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

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

Cut the white into thin strips and place on a plate with the rest of the ingredients.

And add some finely chopped beets.

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

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

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

Hot classic beetroot soup like in kindergarten

Recipe for this recipe pretty simple. This delicious soup is prepared this way in kindergarten.

We will need:

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

Preparation:

1. Wash the beets and boil them with the skins on until enough large quantities water. Cook for approximately one hour. The vegetable will be ready by this time and when pierced with a knife, it should be quite soft.

2. Remove it from the water and let it cool completely, then cut into small strips.

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

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

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

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

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

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

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

Then you can pour the hot soup into bowls and serve.

Here is such a simple way to prepare delicious soup the way it is prepared in the most in a simple way in kindergartens.

Hot beetroot soup with meat (step-by-step recipe)

By similar recipe Hot classic beetroot soup with meat is also prepared. However, the composition of the ingredients here will be slightly different, as well as the process itself.

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

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

We will need:

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

Roots add to any soup amazing taste. If you find them in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Preparation:

1. Immediately let the meat cook. This is the longest process, which is why it ranks first among us. We will use turkey meat, but in principle, you can use absolutely any meat. It is advisable that it has a bone, for fat.

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

2. Add two peeled whole onions and a whole celery root to the broth, without chopping the parsley or parsnip root. Or you can have a little of both.

Add peppercorns and leave to cook until fully cooked. The turkey will cook for about 1.5 hours, and other meat depending on its type. We need it to be cooked until the flesh comes away from the bone.

3. At the same time, let the eggs boil. We will need them soft-boiled.

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

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

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

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

6. Then add sugar and tomato paste. By the way, it can be replaced by rubbing it through a sieve. fresh tomatoes, or home tomato puree. You can take 3 - 4 tomatoes, depending on their size, and 6 spoons of puree.

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

8. Remove the meat from the broth. Also remove the onions and root vegetables, and strain the broth through cheesecloth. Then put it back into the pan. Send the meat cleaned from bones and cut into pieces there.

Cut the root vegetables into thin strips and place them back into the pan.

Place potatoes there, cut into small pieces. Now we no longer close the pan with a lid; we cook it open.

9. After the potatoes have been boiling for 10 - 15 minutes, put the frying into the pan.

Let it boil and cook for 3 minutes, then add the diced eggs.

10. Chop the greens and after boiling the eggs for 2 - 3 minutes, add them and a bay leaf. Cook everything together for 5 minutes, then remove all the leaves. Turn off the heat and cover the pan with a lid.

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

You can serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table; it goes very well with beetroot.

Recipe for beetroot soup according to Dukan

The Pierre Dukan diet is one of the most popular in recent times. It differs from others in that it limits the consumption of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person following the diet.

In addition to the most developed diet method, he also published several books with recipes. various dishes. I haven’t seen these books myself, but on the Internet and in various women's magazines there are a lot of them walking around. And there is also a recipe for our topic today. I suggest preparing a cold summer dish using it.

We will need:

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

Preparation:

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

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

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

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

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

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

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

Eat so cold diet soup a pleasure. It is both light and very tasty. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borscht with kefir

In this recipe, despite its similarity in preparation with other options today, there is one sharp difference, which is actually its calling card.

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

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

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook with them today, I would be confused. They are all too good. And although all soups differ in taste, they have one thing in common - they are all so tasty that it is impossible to get enough of them, they do not get boring and are always welcome.

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

Cook and eat for your health! And bon appetit!