Beetroot cold without potatoes. Cold soup - beetroot

Today we will prepare beetroot soup, which can be of two types: hot and cold. I will introduce you to the recipe for hot beetroot, which is obtained as in kindergarten. By the way, I tried to cook it at home just for the sake of the children, because they have become huge fans of this dish. To be honest, not so long ago I learned this particular recipe for its preparation and, having tried it, I understood why my children are crazy about it. Now, together with them, I eat kindergarten beetroot with pleasure.

Hot beetroot

Kitchen utensils and appliances: hob, saucepan at least 3 liters.

Ingredients

Choosing products

For the broth you can choose meat according to your taste, you can make a broth from vegetables or just take water. If you decide to cook soup with meat broth, take half a kilo of beef on the bone, which will make it rich and healthy. It is better to take the meat fresh, because the frozen one no longer has such an aroma and taste.

Also for the dish choose sweet varieties of beets, because it is this vegetable that gives the main taste to the treat. Beetroot is ideal, which has an oval-spherical shape and dark red skin. Did you know? Beetroot can be made from pickled beets, which will become its "highlight". You can marinate it at home a day before making soup.

You can also make soup with fresh roasted beets. So the vegetable will give all its taste, color and aroma to the dish, which will make it even more rich and tasty.

Step by step recipe

1. Pour 500 g of meat into 3 liters of water and send to boil. You can choose the meat you prefer. The main thing is that it contains bones, which make the broth more rich. Boil the broth for an hour and a half, then separate the meat from the bone and cut into small pieces.
2. Cut into cubes 4-5 pcs. potatoes, send it to the broth along with 1 bay leaf. Simmer over low heat until tender, about 13-15 minutes.
   
   
3. Boil one beetroot first. I do this in a slow cooker or microwave. It takes only 30 minutes to fully cook beets in this way.
4. On a coarse grater, grate one carrot and boiled beets. We chop one onion into small cubes, divide one small bell pepper into 4 parts and cut into strips. Grind two cloves of garlic and herbs. We can take a small bunch of parsley with dill, or just parsley or dill.
   
   
5. Let's prepare the fry. A small piece of lard, about 30 g, cut into cubes and fry in a pan until the lard is melted and turns golden. Instead of fat, we can use lard or butter.
   
   
6. Add the onion to the pan, fry for 2-3 minutes and add the carrots.
   
   
7. Add two tablespoons of tomato paste, fry and put the grated beets. Here we pour 100-150 g of broth, 1 tbsp. l. table vinegar and cook for 3-5 minutes.
   
   
8. From the finished broth with potatoes, remove the bay leaf, add meat, bell pepper, frying and let it boil.
   
   
9. Add salt to taste, a pinch of pepper, garlic and chopped herbs to the boiling beetroot. If possible, let the soup brew for 15 minutes.
   
   

video recipe

In this short video, you can see in detail the step-by-step preparation of beetroot. You will find out to what extent it is worth frying lard and what you get as a result of cooking.

Feed options

• You can serve beetroot with sour cream or mayonnaise.
• You can offer lard and garlic to it. So that the garlic is not too spicy, remove the core from it.
• Liver pies, meat or potatoes will be an excellent addition to the soup.
• Black bread goes perfectly with soup.
• It does not require special decoration., because due to its composition it has a rich color and appetizing appearance.

How to cook faster

To make cooking faster, prepare some ingredients ahead of time. For example, broth and beetroot can be boiled earlier and stored in the refrigerator.

Sometimes housewives prepare first courses on bouillon cubes. If you also decide to do this, remember that only fresh meat broth has a unique taste and all useful properties.

Beetroot in a multicooker

If possible, cook beetroot in a slow cooker. First of all, this way of cooking is very convenient. We all know that food cooked in a slow cooker does not lose useful properties and it becomes not only tasty, but also useful. A nice bonus of the multicooker is the “Heating” function. So you can cook dinner in the morning, and it will be hot by the time you need it. I share with you the recipe for cooking beetroot.

Time for preparing: 70 minutes.
Servings: for 6 people.
Calories: 127 kcal per 100 g of product.
Kitchen appliances: multicooker.

Ingredients

Choosing the ingredients

You can take the meat for the soup at your discretion. In some cases, you can prepare the broth ahead of time and just use it. A very tasty and healthy broth is obtained from beef on the bone, it will be rich and healthy. Pork and beef broth boiled together will be wonderful.

If you want to get dietary beetroot, you can cook it in chicken or vegetable broth. In this case, the vegetables should not be fried. You can use fresh or canned tomatoes instead of tomatoes.

Step by step recipe

video recipe

For a complete understanding of the step-by-step steps for making soup, watch this short video. Here we cook in the Redmond multicooker. You can use this recipe for other machines as long as the times shown are correct.

Feed options

• Since we added greens to the soup during the cooking process, you can serve sour cream or mayonnaise.
• A universal addition to beetroot is lard, onion or garlic.
• Any savory pies compatible with beetroot.
• A great addition would be croutons with garlic sauce.

cooking options

• I also suggest you try to cook. It will be an ideal and healthy lunch in the summer, when you don’t feel like eating hot dishes at all.
• Very interesting, simple, and most importantly delicious. It will also easily diversify your menu and delight your loved ones.
• When you want something light and healthy, cook it, which will become the main dish during fasting or dieting.
• Pretty easy and useful is . This dish is universal, because I have not yet met people who could refuse it.

• Dear readers, try my creation option, which is also known as green borscht. it can be eaten hot and cold. This dish is often prepared in the summer, when sorrel is in season, but if you freeze or preserve it, you can enjoy the summer freshness in the cold seasons.
• It turns out very unusual. This dish is served in restaurants around the world. Its recipe is very simple and you can easily use it at home.
• Cook at home. It is prepared easily, simply and quickly. In our family, children are his devoted fans. Every weekend for lunch, I serve them this hot first course. Try it too.
• If you want your loved ones to eat dinner to the end and ask for more, cook according to this recipe. At first glance, an ordinary dish can be very tasty and desirable in every family.

Dear friends, you probably have your own delicious, author's recipes for gourmet dishes. Share them with me in the comments. If you have already tried to cook soup according to my recipe, write if you liked it. If you have additions or wishes to recipes, write, I will definitely take into account your recommendations. I wish you success in cooking and 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, hot beetroot becomes more relevant. The classic recipe for this soup and its variations are published below.

In order for both the color and the taste of the finished dish to turn out to be more saturated, it must be left to brew already ready. The beets will have time to let the juice out during this time. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, spices, 360 g pork pulp, 2 onions, medium tomato.

1. Broth is boiled from meat in salt water.
2. Onions and carrots are fried in vegetable oil, after which they cook for a couple of minutes together with tomato slices without skins.
3. The beets are rubbed on a fine grater and sent to the fried vegetables.
4. At the end, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
5. After laying out a bright dressing in the broth, the liquid should boil for another 12-15 minutes.

Served with sour cream.

Recipe for cooking with tops

For cooking, you can use not only the beets themselves, but also the tops from it. Ingredients: 370 g vegetables with tops, Bulgarian yellow pepper, carrot, onion, 200 g zucchini, garlic to taste, 2 liters of 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 mass boils, you need to cook it for 12-14 minutes.
3. Onions and carrots are finely chopped, after which they are sautéed in vegetable oil until soft.
4. Potatoes and zucchini crumble into cubes, and pepper is also cut.
5. All prepared vegetables are laid out in the broth for beets.
6. The soup is salted, sprinkled with dill and boiled for about 15 minutes.

Served beetroot tops with chopped fresh garlic cloves.

Hot beetroot with meat

According to the classic recipe, the main meat component in beetroot should be beef on the bone.

Ribs, which are calculated on 1 piece per serving, are well suited.

Ingredients: approximately 800 g of beef ribs, carrots and onions each, 2 medium beets, a large spoonful of tomato paste without additives and the same amount of table vinegar, a bunch of greens, 2 potatoes, salt.

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

Beetroot is served in portions with finely chopped greens.

With added sausage

A more economical option for beetroot soup is sausage soup. It is better to take a smoked product. Ingredients: 320-250 g of sausage, 3-4 potatoes, 2 small beets, a bunch of greens, salt.

1. Peeled potatoes are cut into cubes, poured with salt water and boiled until tender.
2. Beets grated with medium divisions are sent to the pan.
3. When the potatoes are already softened enough, you can add chopped greens to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, laid out on plates and poured with hot beetroot.

In a slow cooker

If the house has a “smart pan”, it is quite possible to use it in the preparation of the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

1. The traditional soup dressing is prepared in the baking programme. For this, chopped onions and carrots are fried.
2. Large pieces of tomato are laid out with vegetables.
3. Beets are cut into medium slices and poured with lemon juice. This will allow the soup to eventually retain a bright appetizing color.
4. All vegetables are fried together for a couple of minutes, after which they are poured with water. About 2 liters will be enough. The future soup is salted and peppered.
5. It remains to add potato cubes, and cook a treat for 45 minutes in the "Soup" program.

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

With chicken

It is delicious to cook such a first dish 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. The broth is cooked from the fillet.
2. The beets are finely chopped, fried in oil along with chopped onions and carrots, after which they are poured with a small amount of water and stewed until soft.
3. Vegetables are transferred to the broth. That's where the potato wedges go.
4. The classic beetroot soup with chicken meat is cooked until the potatoes are soft.

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

Beetroot, like in kindergarten

Beetroot soup is usually very popular with kids, 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 spoonful of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onion feathers, 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 sent into it. If you drop a vegetable into cold water and heat it up gradually, it will lose vitamin C.
3. For dressing, the remaining vegetables are finely chopped and fried in butter. When they become soft, tomato paste is added to the pan, a little broth is added and the components are simmered together for 7-8 minutes.
4. Onion-carrot dressing and beets are transferred to the broth. The soup is cooked until fully cooked.
5. Approximately 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions are added.

Served with white or black crackers.

Peasants have known beetroot soup since time immemorial as soup - Kholodnik. The Polish population calls the soup Chłodnik, the Belarusians - Haladnik. In fact, beetroot is an ordinary cold borscht. Chilled soups are included in many national dishes of Eastern European cultures. In Russian cuisine, beetroot occupies an important place and is prepared in a variety of ways. Only beetroot remains the same ingredient.

A reasonable question is how beetroot differs from ordinary okroshka? The answer is not as obvious as it seems. Of course, okroshka is cooked on kvass, and beetroot on strained beet broth, but the differences do not end there. The main difference is that the holodnik is a completely vegetarian dish and there are no meat products in it. However, modern housewives often neglect this rule.

The traditional basis of beetroot is beetroot and sorrel broth. Edible components of the soup are: pickled or boiled beets, onions, chopped dill cucumbers and parsley. However, there are non-traditional beetroot formulas, in which case kefir sourdough is assigned as the base. One thing unites them - in any case, the soup is served cold at the table.

In the summer, beetroot is not inferior in popularity to okroshka, and surpasses such first courses as borscht. No matter how it seems that there are a lot of beetroot recipes, in reality all the recipes are similar. The difference is so insignificant that even surprise takes how you can compose more than 30 recipes found on the Internet.

The traditional beetroot is cold, and its recipe is classic - only the added ingredients slightly change the structure of the soup. We will try to cook cold beetroot without changing the classic recipe, but only slightly changing the proportions and composition of the products.

1. Classic cold beetroot

No one questions the benefits of consuming vegetables. The cold recipe of the classic beetroot includes all the main vegetable crops, resulting in an extremely healthy dish. In addition, the proteins from chicken eggs make the soup nutritious, so after a meal, for a long period of time, hunger is not felt at all.

For the classic version of beetroot, you should be patient and have a minimum of food supplies:

• we take beets as a basis - 500 gr;
• lettuce leaves, dill, parsley, basil - 100 gr;
• fresh eggs - 3 pieces;
• A couple - a triple of cucumbers - 200 gr;
• onion shoots - 20-40 gr;
• a quarter of a lemon;
• a pinch of salt; granulated sugar - half a teaspoon;
• two thirds of a glass of sour cream - 130 gr.

We start by preparing one and a half liters of beetroot broth. To get it, we thoroughly wash the vegetable crop and remove the top layer from it - we do not need cleaning. Add a couple of teaspoons of lemon juice to a two-liter pot of water and boil. Then we reduce the power of our stove and continue to cook the beets for 40 minutes.

At the same time, put the ladle and boil the eggs. Then we cool, clean and remove the yolks. They will not be useful to us Finely chop the egg whites. Beetroot will turn out nicer if you are not too lazy and cut the cucumbers into small cubes. We cut the cooked greens with onions even finer, and chop the lettuce leaves into ribbons.

By this time, our beets should reach the condition, we check the readiness with a thin knife. The finished vegetable will feel soft to the touch and effortlessly pierce through freely. If you did everything right, then your beets are ready, gently transfer them to a container filled with cold water. The remaining fat will serve as the basis for the future dish.

Pour it through a fine sieve into another vessel. Strained broth should be about 1.5 liters. It's okay if the volume is somewhat less than expected. Bringing to the required volume is not difficult at all, if you add a little boiled water. The final step is to send our broth to cool in a cold place.

We cut our root crop into a small cube and put the previously chopped squirrels, cucumbers and greens there. Salt to taste and add sugar. We fill it all with beetroot broth. Dividing into portions, season our soup with sour cream. Beetroot is ready.

The proposed recipe can be compared with the classic beetroot recipe from a popular video blogger:

2. Beetroot with sausage for true gourmets

For those who want a denser dish, you can offer beetroot with sausages.

• beets - 2 pcs. (small);
• 5 medium potatoes;
• sausage (you can use boiled or sausages) - 250 g;
• eggs - 4 pcs.;
• cucumbers - 5 pcs.;
• apple cider vinegar from - 1 teaspoon;
• salt.

You will need a bigger grater. We wash and clean the raw beets, finely chop or grate them and place them in a larger saucepan. Add at least 2 liters. water. Boil for 3-4 minutes, adding salt and adding vinegar.

We leave the fat in a cool place or just on the stove until it cools down well. No need to strain, let it cool as is. All the ingredients that will go into our dish, it is better to cut into small cubes. When the cut is the same, the finished dish looks much prettier.

Carefully cut the eggs: they have an unpleasant property to crumble when cut. We cut potatoes, cucumbers, as well as meat products. We mix our base and season it with finely chopped herbs. We lay out the cut in portions and add the beets along with the broth. You can also add sour cream if you like.

Compare cold beetroot with sausage with cold borscht:

3. Recipe for beetroot on kefir

Would you like an unusual and refreshing soup? Perhaps kefir-based beetroot will be an original novelty for you.

Need to stock up:

• beets - 500 gr;
• kefir with high fat content - 3 cups;
• a couple of cucumbers;
• a couple of eggs; greenery;
• sour cream;
• edible salt.

Washed and well-boiled beets are placed whole in a pot of water, languishing on a small flame of about 50 m. The time required until the beets are fully cooked is determined by their size and degree of hardness. Once the beets are cooked, transfer them to cold water and leave to cool for 30 minutes. We clean the chilled beets, grind them on a grater with large slots or cut them into cubes, put them in a saucepan and add quite a bit of salt.

Pour the beets with kefir and pour in the same half a glass of water. We mix the composition very well and again report the salt, this time to taste. In parallel, take a minute and set the eggs to boil until cool. Shred eggs in one bowl together with greens and cucumbers. The resulting salad is stored separately, and will serve as a dressing for the soup. Before the meal, pour the “salad” base with beet-kefir infusion and serve it to hungry household members.

4. Beetroot soup with baked beetroot broth

Not everyone likes raw beets. There are gourmets who prefer to see beetroot with baked beets. There is also an original recipe for them:

We collect a set of products:

• beets - 4 pcs.;
• chicken broth - 0.5 l;
• onion - 1 pc.;
• a few garlic cloves; greens;
• some vegetable oil.

Baked beets will help us to implement this original recipe. Let's put the beets in water and let them get wet, so that the dirt soaked with moisture is easier to wash off. The secret is that the beets are baked in their skins, and they need to be clean. We dry the fruits, cut off the tops and roots from them and put them on a baking sheet, lightly greased with vegetable oil. Preheat the oven to 200 C ° and send the vegetables inside for 40 minutes.

To make a tasty and interesting broth, we need to flavor it. To add zest, pour vegetable oil to the bottom of the pan and fry the onion and garlic in it. Boil chicken broth separately at the same time.

We clean the baked beets, chop them into 7-8 parts and put them in a pan with our garlic oil. Pour in the broth and boil. We reduce the fire: in order for the beets to absorb the fragrant broth, it needs to sweat for 15-20 minutes. Before removing from the stove, season the broth with herbs.

Remove the beetroot from the heat and use a blender to bring to a homogeneous mass. Put it in a cool place so that the beetroot is thoroughly cooled. Your soup can be served for dinner!

5. Cold beetroot with beef

A very satisfying recipe for those who cannot do without meat.

The composition includes:

• beets - 3 pcs.;
• beef - 200 g;
• chicken eggs - 3 pcs.;
• cucumber - 1 pc.;
• potatoes - 2 pcs.;
• half a lemon;
• greens, sour cream, salt.

Boil the meat, cool it and cut into portions. Boil potatoes and beets in their skins. Don't forget to put them under cold water to make the skin come off easier. We clean the prepared vegetables.

The beetroot is cut into small pieces or rubbed on a grater, placed in a pot of water and boiled. Squeeze in half a lemon. The resulting broth will serve as a broth.

Boiled eggs, potatoes and cucumber cut into cubes. Chop the greens even smaller. Thus, the soup consists of three components: chopped vegetables with an egg, chopped beef and broth. We combine them before a meal and enjoy a hearty lunch. To enhance the taste sensations, sour cream will help.

Beetroot with beef: the perfect cold soup for the summer with step-by-step instructions:

6. Beetroot on kvass

The recipe for beetroot with kvass is very interesting. It will diversify your menu and delight your home with an original taste. The composition also includes meat, so the dish is quite satisfying.

Products:

• beets - 4 pcs. (medium-sized);
• kvass - 0.5 l;
• 2 small potatoes;
• eggs - 2 pcs.;
• meat (lean) - 200 g;
• sour cream, greens;
• cucumber (2 medium ones will do)
• salt; half a lemon; spices.

Cook the meat, let cool, cut into portions.

We clean the beets. Three raw medium-sized beets on a grater and mix with kvass. We leave the batch to infuse for a couple of hours. We cook the other two in boiling water, waiting until they become soft. We remove the beets from the pan, and squeeze the lemon juice into the fat. When the red boiling water has cooled, you can salt it if you wish.

Boiled beets are cut like potatoes in McDonald's or even thinner. Cucumbers, large cortofelin and meat are chopped into small cubes. Mix boiled yolks with sour cream, gradually seasoning with black pepper. Cut the remaining proteins into smaller pieces, salt and serve to the table in a separate cup.

Strain the mixture of kvass with beets, passing through gauze. Before serving, the salad base is poured with broth and decorated with herbs. The dish goes very well with sour cream.

Video instruction beetroot on kvass:

7. Country beetroot

This is a popular soup for those who live in the country in the summer or have their own garden. Traditional cabbage soup and borscht can be left for the autumn-winter period, and beetroot diversifies the menu well in summer.

Boil seven hundred grams of beef or veal for an hour. During cooking, add a few black peppercorns and two or three bay leaves to the broth. During cooking, salt a little, be sure to remove the foam. While the broth is being prepared, you can do the greens.

Wash and finely chop two or three bunches of beet tops. Cut two thin carrots into rings. If the carrots are large, then one piece, grated, is enough. Chop a large onion into small cubes. Peel five to six medium potatoes, cut into cubes. Cool the cooked meat and cut into cubes.

If desired, you can cut into fibers. Add all the vegetables to the broth and cook until the potatoes are ready. After that, lay the meat and boil. Before the end of cooking, add salt and add finely chopped greens. The amount and type of greenery is determined by the hostess herself. A very good combination is parsley + dill + green onions. Let the dish cool down well. Served beetroot with sour cream.

8. Beetroot with ginger

Ginger beetroot will definitely surprise you with the colors of taste. Fresh ginger is boiled with beets and potatoes, resulting in a nutritious soup. The combination of ginger beetroot with yogurt allows you to get a complete dish.

• 2 tablespoons extra virgin olive oil, plus more for serving
• Extra virgin olive oil;
• 1/2 yellow onion, finely chopped;
• 2 tablespoons minced peeled ginger, plus 1/4 teaspoon grated ginger
• 3 garlic cloves, peeled and crushed;
• Kosher salt and freshly ground pepper;
• 3 cups chopped peeled beets (from 2 medium);
• 1 cup finely chopped golden potatoes (from 1 large)
• 1/2 cup Dannon plain yogurt Low fat.

To grate ginger, we suggest using a ceramic grater for the most accurate results and the least annoying hairy parts. This recipe is amazing! Ginger and garlic go well together, and the subtle beetroot flavor makes the soup extraordinarily fresh. Very easy to do. You will definitely want to do it again.

9. Beetroot with boiled egg

The secret of beetroot is in the addition of herbs de Provence, and freshly ground black pepper. In the process of culinary work, add a few peas of fragrant pepper and fill the boiling water with bay leaf. When serving, we complete the beetroot with fresh herbs, half a hard-boiled egg and sour cream dressing. Simple tips on how to cook beetroot with an egg.

We will need:

• Chicken breast - 1 pc.;
• Beets - 1 pc.;
• Potatoes - 3 tubers .;
• Medium carrot - 1 pc.;
• Bulb - 1 pc.;
• Bulgarian pepper - 100 gr. (1 PC);
• Butter - 30 gr.

Salt to taste, rich black pepper to taste, herbs of Provence to taste, herbs to taste, sour cream to taste. Boiled eggs - half per serving.

Recipe instructions. Gather the ingredients. In addition to them, we need to purchase food foil. Let's start! We wrap each peeled beet in food foil, not sparing the shiny material. We bake the balls in the oven for about an hour at a temperature of 175 degrees. Once the product is ready, remove the foil and cool the baked beets.

Cut the chicken breast into small pieces, throw in boiling water for 10 minutes. We do the preparation of potatoes as for frying, according to the type of size in McDonald's. Pour the potatoes into the pot with the chicken and boil for another 15 minutes. We fall asleep peas of fragrant pepper.

We clean the onion and wash the carrots. Grind them coarser without applying much force, as they still need to be mixed in a blender together. The resulting vegetable puree is sent to chicken broth, seasoned with butter.

We continue to cook beetroot, and check when the potatoes become soft. We do not waste time and cook hard-boiled eggs, let them wait for us cool in the sink. We need baked beets grated in large fractions.

At the final stage, we put the mashed beetroot mass into the broth, wait for everything to boil and remove from the stove. Beetroot is ready. Pour into plates, decorate with half an egg, a spoonful of sour cream, sprinkle with plenty of herbs.

A healthy, tasty dish - cold beetroot - is undeservedly forgotten by housewives, but you can cook it from a minimum of ingredients and feed the whole family! The main component of the treat is beets, but you can add meat, fish pieces, season with many spices and aromatic herbs. Try to cook a summer, light soup with the help of step-by-step recipes with photos, please your loved ones!

What is beetroot

This kind of first is often confused with borscht. Cold beetroot soup is of Belarusian origin, where it has long been prepared from beets and beet tops, seasoned with sour cream or chopped eggs and served chilled in the hot summer season. This healthy treat perfectly quenches thirst, appetite, saturates the body with microelements and vitamins. In addition, the preparation of this dish is available to anyone, even a novice hostess.

How to cook beetroot

Before you cook beetroot, you should take care of buying high-quality, juicy beets with a rich color and taste - only such a product can give the soup a beautiful color and unique taste. As a rule, this vegetable is boiled whole or cut into cubes, and then boiled. Potatoes, eggs are also boiled until cooked, cut into cubes, and then pour all the ingredients with broth or beet kvass. In the finished dish, some housewives add vinegar or season with sour cream.

cold beetroot recipe

The main difference between this soup and cold borscht is the absence of white cabbage. The basic set of vegetables includes: beets, fresh or pickled cucumbers, beet tops, dill, parsley. Beets are boiled in water, to which lemon juice is added, cooked until fully cooked. Vegetables are cut into small cubes, and greens are chopped. Boiled beets are cut into cubes, and the broth is filtered through gauze into a container where all the ingredients will be mixed. Chopped vegetables are put in the soup, supplemented with boiled potatoes, seasoned with salt, spices, cooled and served.

Classical

• Time: 80 minutes
• Servings: 5 persons.
• Calorie content of the dish: 36 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

When preparing this soup according to the classic recipe, young beets are used, the tops of which will also be used. It is important to remember that in order to preserve the unique, rich color, you need to add acid to the boiling vegetable broth: lemon juice, vinegar or a little citric acid. To make the dish even more spectacular when served, put a little sour cream, a pinch of herbs and a neatly chopped egg.

Ingredients:

• cucumbers - 2 pcs.;
• beets - 1-2 pcs.;
• green onion - 50 g;
• potatoes - 3 pcs.;
• eggs - 2 pcs.;
• lemon - 1 pc.;
• salt, sugar - to taste.

Cooking method:

1. Peel the beets from the peel, separate the tops from the vegetable.
2. Place the vegetable in a pot of cold water, add some acid, sugar.
3. Cook until tender (40-45 minutes). Remove from heat, cool, strain the broth through cheesecloth.
4. Cut the tops into strips and pour over with boiling water.
5. Cut cucumbers into strips.
6. Boil potatoes until tender in their skins. Clean, cut into cubes.
7. Chop green onions, salt, rub in a mortar.
8. Boil an egg hard-boiled, free from the shell, chop.
9. Place all the ingredients with a deep container, pour the broth, season with dressing and salt. Cool down.

Without potatoes

• Time: 120 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 38 kcal / 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

The peculiarity of this simple step-by-step recipe is that it does not use potatoes - it successfully replaces radishes. Before cooking cold beetroot, prepare fresh vegetables: cucumbers, radishes, green onions, parsley. Beet tops should not be thrown away - it will also come in handy in the process. Let this tasty, healthy dish add to your collection of summer soups forever.

Ingredients:

• green onions, dill - 50 g;
• eggs - 4 pcs.;
• cucumbers - 400 g;
• beets - 1000 g;
• radish - 400 g;
• sour cream - 5 tbsp. l.;
• lemon juice, st. oil - 2 tablespoons;
• salt, spices.

Cooking method:

1. Peel the main vegetable, grate it with large cells. Cut the beetroot finely.
2. Place these ingredients in a saucepan, drizzle with oil and simmer over low heat until soft.
3. Sprinkle a little lemon juice, add water to the required volume.
4. Boiled eggs, cucumbers and radishes need to be cut into smaller pieces, finely chopped onion greens.
5. Mix everything with beetroot broth, season.

With meat

• Time: 90 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 69 kcal / 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

Cold beetroot soup can be prepared with any type of meat, but it is most delicious and rich with beef. Adherents of dietary dishes can successfully replace it with chicken white meat or eliminate it altogether. Start cooking by preparing all the ingredients: boil the beef pulp, eggs and beets in a separate container. Don't forget to stock up on dill and parsley.

Ingredients:

• beets - 700 g;
• green onions, parsley - 65 g;
• boiled eggs - 4 pcs.;
• cucumbers - 2-3 pcs.;
• beef - 300 g;
• sour cream - 100 ml;
• citric acid - 0.25 tsp;
• salt, sugar - to taste.

Cooking method:

1. Boil meat, beets in separate containers (add citric acid to the water with the vegetable). Eggs need to be boiled.
2. Carefully remove the skin from fresh cucumbers, cut into cubes.
3. Cool the meat, beets, drain and strain the broth.
4. Combine all the ingredients, salt, add a little sugar. Serve the dish sprinkled with dill.

Sausage

• Time: 60 minutes
• Servings: 5 persons.
• Calorie content of the dish: 74 kcal / 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: medium.

It is right to make a nutritious, tasty beetroot under the power of any housewife, even when there is no meat at hand. Replace it with a proven variety of boiled sausage. Boiled potatoes will also be included in the list of components to give the dish a density and rich taste. All ingredients are cut into strips, mixed, poured with beetroot broth. Serve to the table, putting a spoonful of sour cream on the center of the plate.

Ingredients:

• beets - 500 g;
• beet tops - to taste;
• boiled sausage - 200 g;
• potatoes - 2 pcs.;
• vinegar - 1 tbsp;
• onion - 1 pc.
• eggs - 2 pcs.
• cucumbers - 3 pcs.

Cooking method:

1. Hard boiled eggs for 7-10 minutes, cool, chop.
2. Pour beets and onions with boiling water, add vinegar, a little sugar, salt. Boil until done. Cool, chop, drain the broth into a separate container.
3. Sausage, cucumbers cut into strips.
4. Boil potatoes in their skins. Clean, chop into strips.
5. Mix all the ingredients, pour the broth, season.

On kefir

• Time: 60 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 48 kcal / 100 g.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

The peculiarity of this recipe is that the basis of the soup is not beetroot broth, but kefir. The dish is prepared relatively quickly using a minimum of ingredients. The calorie content of the treat can be adjusted by adding low-fat kefir or, conversely, 2.5-3.2% fat. Be sure to cool the soup before serving and garnish with parsley or dill.

Ingredients:

• cucumbers - 4 pcs.;
• kefir - 2 l;
• carbonated water - 3 l;
• eggs - 3 pcs.;
• beets - 3 pcs.;
• sour cream, dill, salt - to taste.

Cooking method:

1. Boil the beets in lightly salted, acidified water. Cool down.
2. Boil eggs, peel, chop.
3. Grate boiled beets or cut into small strips. Chop the cucumbers.
4. Place these ingredients in a saucepan, fill with kefir and mineral water.
5. Mix, salt.

With tops

• Time: 180 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 56 kcal / 100 g.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Try to cook a delicious beetroot according to this recipe. Its peculiarity lies in the fact that not only the root crop is used, but also the tops, which contain many vitamins and minerals. It should not be cooked for a long time, but only simmered for 5 minutes. Season the soup with beetroot broth or cold kefir, kvass - whatever you like more.

Ingredients:

• beets with tops - 4 pcs.;
• lemon - 1 pc.;
• cucumbers - 2 pcs.;
• eggs - 4 pcs.;
• greens, salt - to taste.

Cooking method:

1. Boil the beets until tender for 40-50 minutes.
2. Peel it from the peel, grate it. Return the mass to the pan, add the required amount of water.
3. Add chopped tops, cook for 5 minutes, turn off the heat.
4. Cut eggs and cucumbers into strips.
5. Place all the ingredients in the soup, sprinkle with lemon juice, season with salt and herbs.

Beetroot for the winter in jars

• Time: 120 minutes
• Servings: 10 persons.
• Calorie content of the dish: 94 kcal / 100 g.
• Purpose: preparation for the winter.
• Cuisine: Russian.
• Difficulty: medium.

Try this homemade canning recipe for the winter. A jar of such a semi-finished product will allow you to enjoy the summer taste of beetroot or borscht on cold winter evenings. It will only be necessary to add it to boiled vegetables, add spices, salt - and the fragrant treat is ready to serve. Before cooking, take care of the cleanliness and sterilization of glass containers.

Ingredients:

• beets - 1.5 kg;
• tomatoes - 1.5 kg;
• bell pepper - 1 kg;
• onions - 5 pcs.;
• granulated sugar - 70 g;
• vegetable oil - 500 ml;
• greens - 100 g;
• vinegar - 130 ml;
• salt - 130 grams;
• 2 pods of hot pepper.

Cooking method:

1. Peel and wash all vegetables. Cut the beets, bell peppers, onions into thin strips, onions into cubes.
2. Pass the tomatoes through a meat grinder.
3. Pour oil into a deep container, heat it, fry the onion, then add the rest of the vegetables in turn (2 types of peppers, tomatoes, beets).
4. Salt, add sugar and simmer for another 50 minutes.
5. At the end of cooking, add vinegar, put greens. Pour the hot mixture into clean jars.

Cold beetroot in a slow cooker

• Time: 70 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 56 kcal.
• Destination: for lunch.
• Cuisine: European.
• Difficulty: easy.

What could be easier than cooking delicious, healthy beetroot in a slow cooker? To do this, you only need to lay all the necessary components in a certain sequence in a bowl, set a timer and go about your business. At the end of cooking, salt the beetroot, season with spices and salt, serve with a spoonful of sour cream or an egg.

Ingredients:

• onion turnip - 1 pc.;
• tomatoes - 2 pcs.;
• beets - 3 pcs.;
• potatoes - 3 pcs.;
• lemon juice - 1 tbsp. l.;
• vegetable oil - 3 tablespoons;
• spices, salt - to taste.

Cooking method:

1. Place finely chopped onion in a bowl with hot oil, fry it until soft.
2. Peel and chop vegetables: beets, potatoes, tomatoes.
3. Add tomatoes, potatoes to the bowl, cook on the “Stew” mode for 10 minutes.
4. Put the beets in the bowl, add 2 liters of water, turn on the "Soup" mode. Cook another 45 minutes.

Video

2017-06-01

Hello my dear readers! How are you? We have unbearable heat in Transcarpathia. I have already done more than once, but now it's the turn of another favorite summer soup. Do you love refreshing ice beetroot? Then I give you my favorite classic cold beetroot recipe.

Cold beetroot is prepared in different ways. The following composition of products in the recipe is considered classic: boiled (baked, stewed) beets, fresh cucumbers, hard-boiled eggs, green onions, dill, beetroot broth, beetroot or white okroshka kvass, sour cream (for dressing finished beetroot).

In modern recipes, the liquid is most often water with table vinegar - I don’t really like this option, but it’s acceptable. Only vinegar must be of high quality.

Sometimes kefir is introduced into the composition of cold beetroot. This is typical for Belarusian and Lithuanian recipes. is a classic dish in Belarus and Lithuania. It is not forbidden to use the tops of young beets - there are a lot of "usefulness" in it. Provided that the beets were grown in your backyard or in the country. But, it's time to start cooking - I spoke to you, my dear readers.

Cold beetroot - a classic recipe with a photo

Ingredients

• 3-4 young medium-sized beets.
• 5-6 hard boiled eggs.
• 0.4-0.5 kg of fresh strong pimply cucumbers.
• 0.2 kg of green onions (a decent bunch).
• Young sprigs of dill in any quantity.
• One and a half to two liters of white or beet kvass (beetroot broth or water with wine vinegar).
• One and a half to two tablespoons of sugar.
• Salt.

How to cook

My remarks

• Boiled hot potatoes are sometimes served separately as a side dish - it's really delicious. But I do not recommend introducing potatoes directly into the beetroot plant - the taste becomes less expressive.
• It is not forbidden to put boiled meat (beef, chicken, lean pork) and even boiled sausage into cold soup. The meat supplement should be small in volume. Its task is to make beetroot more satisfying without losing its refreshing taste.
• Not a classic, but tasty addition - a little grated horseradish. Beets and horseradish are very friendly - why not try to combine them here?

How to cook a cold classic beetroot, we have taken it apart step by step. I would be glad if you like this summer light soup.