The end of cooking beetroot with meat. Beetroot soup with meat: delicious both in the heat and in the cold! The best recipes for hot and cold beetroot with meat

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

Meat for broth	500 g
Beet (medium head)	1 PC.
Onion	1 PC.
Potato	4-5 pcs.
Bay leaf	1 PC.
Carrot (small)	1 PC.
Salo salty	20-30 g
Sweet pepper	1 PC.
Parsley and dill	1 bunch
Sunflower oil	4-5 art. l.
Citric acid or vinegar	1 st. l.
tomato paste	2-3 tbsp. l.
Ground black pepper	1 pinch
Garlic	2 cloves
Salt	1-2 tsp
Water	3 l

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

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.

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

Ingredients

medium potato	3-4 pcs.
Beets (small head)	1 PC.
Carrot (medium)	1 PC.
Vegetable oil	2-3 tbsp. l.
Water	2 l
Bay leaf	1 PC.
Celery	1 pinch
Garlic	1-2 cloves
fresh parsley	0.5 beam
Bulb	1 PC.
Meat for broth	300 g
Ground black pepper	1 pinch
Dill	0.5 beam

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!

When the heat is unbearable outside, many people prefer the classic beetroot with meat, the recipe of which includes ingredients that make it possible to make a cold soup. For the winter season, a hot version of the dish is suitable, and unlike borscht, this dish is less high-calorie, its main part is broth.

There are two ways to make a delicious beetroot soup with meat: as a hot or cold dish. The rules for their preparation are as follows:

If a hot version of the dish is used, vegetables must be added to it after it boils; for a cold dish, the broth must be cooled.
For a hot meal, you need to throw potatoes in the process of cooking the broth, for a cold dish, you need to boil the potatoes separately.
If a classic beetroot with meat is being prepared, the recipe of which includes cabbage, it must also be boiled by throwing it into the broth.

How to cook beetroot with meat without cabbage?

For those who do not like cabbage in the first course, soup is intended without this ingredient. The main components are beets, carrots and onions, for satiety it is worth adding potatoes and meat of different types. Classic beetroot with meat, the traditional recipe of which is made on the basis of meat broth, served hot.

Ingredients:

beets - 400 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 300 g;
beef - 300 g;
vinegar - 40 ml;
water - 2.5 liters.

Cooking

Prepare meat, pour water. Cook for about 1.5 hours, periodically removing foam from the surface.
Clean and chop all vegetables.
Cook them over low heat in a skillet until half cooked. Sprinkle them with vinegar and add to the broth.
Cook beetroot with meat until the vegetables are completely softened.

Recipe for cold beetroot with meat

Housewives who decide to make cold beetroot with meat can process vegetables in two ways. They can be stewed in a pan until half cooked or boiled separately in a saucepan, and then peeled and chopped. At the same time, the soup does not lose its unsurpassed taste and remains the same low-calorie. Beetroot must be completely cool before use.

Ingredients:

beef - 300 g;
beets - 1 pc.;
carrots - 1 pc.;
potatoes - 5 pcs.;
onion - 1 pc.;
water - 1.5 l;
garlic - 2 cloves.

Cooking

Cut the beef, pour water over it and throw in a medium onion.
Boil the broth for 1.5 hours.
When the meat is cooked, remove the onion and add spices, garlic and salt to taste. Cook for 5 more minutes.
Boil carrots, beets and potatoes, grate, put in broth.

Recipe for hot beetroot with meat and egg

For the winter season, the classic hot beetroot with meat, the recipe of which includes boiled eggs, is ideal. It is prepared not only on the basis of broth, you can also take kvass or fermented milk liquid products. For a spectacular serving, it is customary to lay half an egg on top of a plate with beetroot soup, which can be supplemented with a spoonful of sour cream.

Ingredients:

meat - 400 g;
onion - 1 pc.;
potatoes - 5 pcs.;
beets - 2 pcs.;
carrots - 1 pc.;
vinegar - 1 tbsp. l.;
greens - 1 bunch;
garlic - 3 cloves;
eggs - 2 pcs.;
sour cream - for serving.

Cooking

Cook meat in water for about 1.5 hours.
Grind the potatoes, add it to the broth, cook for 15 minutes.
Stew chopped vegetables in a pan for 15 minutes. Hard boil eggs.
Pour the contents of the skillet into a saucepan. Boil hot beetroot with meat until boiling, it should brew for about 10 minutes.
Pour the soup, put half an egg on top and season with garlic and herbs.

Classic hot beetroot soup with chicken - recipe

If you want to make a diet dish, you can use the recipe for hot beetroot with chicken. The soup will turn out extremely light and tender, it is perfect for the summer season, especially if young vegetables are added to it. A cold variation of the dish will be a great alternative to the usual okroshka.

Ingredients:

chicken - 300 g;
beets - 1 pc.;
onions - 2 pcs.;
potatoes - 5 pcs.;
carrots - 1 pc.;
tomato paste - 3 tbsp. l.;
vinegar - 1 tbsp. l.;
garlic - 2 cloves;
sour cream - for serving.

Cooking

Cut the chicken, add water and put on fire.
Put the beets and onions in a saucepan after boiling. Cook the broth until the beets are ready.
Remove the beets and onions from the broth. Add potatoes and boil for 10 minutes.
Fry the onions and carrots for about 3 minutes, add the beets, pasta, garlic and vinegar, simmer for 3 minutes.
The recipe for hot beetroot with meat ends with boiling it for 7 minutes.

Beetroot with beef - recipe

Beetroot with beef is extremely tasty and rich. It is preferable to use the pulp or any non-fat parts, soft young veal will give an unsurpassed tender taste. This type of meat is amazingly combined with tomatoes, so it is recommended to use tomato juice as one of the additional components.

Ingredients:

beef - 500 g;
potatoes - 7 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
beets - 2 pcs.;
tomato juice - 250 ml;
water - 3 l;
salt.

Cooking

Boil the meat broth for about 40 minutes.
Add potatoes and simmer broth for another 20 minutes.
Cut the rest of the vegetables and fry them in a pan, add the juice.
Pour the mass into the broth and cook for another 15 minutes.

Beetroot with pork - recipe

If you want to get a nutritious soup, you can cook beetroot with pork. In this case, it is preferable to choose soft meat, on which there will be a minimum of fat. Such a first course, cooked hot, will be a great alternative to borscht and will help diversify the daily menu.

Ingredients:

beets - 400 g;
carrots - 1 pc.;
onion - 1 pc.;
potatoes - 300 g;
beef - 300 g;
vinegar - 40 ml;
water - 2.5 liters.

Cooking

Boil meat for 1.5 hours.
Stew the vegetables in a pan until half cooked and add to the broth.
Boil the soup until the vegetables are completely softened.

Beetroot with chicken in a slow cooker

To make beetroot with meat in a slow cooker, you should follow a slightly different cooking sequence, since only one container will be available. In this case, you need to set certain modes for cooking different components. Such a soup will turn out no less fragrant than in a saucepan.

Ingredients:

beets - 1 pc.;
potatoes - 500 g;
chicken breast - 300 g;
egg - 5 pcs.;
cucumbers - 200 g;
green onion - 1 bunch;
sugar - 3 tbsp. l.;
water - 3 l.

Cooking

Boil potatoes and eggs in the "Cooking" mode, then cut.
Grate the beetroot, put it into the device and fill it with water, turn on the “Extinguishing” mode.
Grind cucumbers and herbs.
Fry the breast in a bowl.
Place eggs, potatoes, breast, cucumbers and spices into the water after boiling the beets. Soup insist half an hour.

Hot beetroot is a classic Russian cuisine recipe, a very tasty first course, which at first glance is very reminiscent of borscht. The dishes differ in that beetroot is cooked without cabbage, and sometimes even without potatoes.

Cooking hot beetroot is not at all difficult; even a novice cook can handle the recipe. The recommendations below will allow you to quickly and easily cope with the task and prepare not only an appetizing, but also a bright beautiful delicacy.

Pre-cooked and chopped or stewed beets are added to the beetroot.
To make the first dish a bright burgundy color, add a little vinegar or lemon juice to the beets.
You can serve beetroot with sour cream, herbs and boiled eggs.

Hot beetroot with meat - a classic recipe

The recipe for hot beetroot with meat will help you prepare an incredibly appetizing first course. In this case, pork is used, but you can take any other meat, only the cooking time in each case will be different. If good tomato juice is not at hand, it can be replaced with tomato paste diluted in water.

Ingredients:

water - 3 liters;
tomato juice - 1 glass;
pork - 300 g;
beets - 400 g;
carrots, onions - 1 pc.;
potatoes - 5 pcs.;
parsley - 1 bunch;
bite 6% - 1 tbsp. a spoon.

Cooking

The meat is boiled.
Passer chopped onion, add grated carrots, beets, bring to its softness and pour in the tomato.
Potatoes are cut into cubes and sent to the broth.
After 15 minutes, spread the sautéed vegetables, boil for 5-7 minutes, add greens and, after boiling, turn off the hot beetroot with meat.

Hot beetroot with chicken - a classic recipe

The recipe for hot beetroot with chicken is simple and affordable for everyone. It is better to use homemade chicken, the broth with it will be much tastier, but if you want it to be not too fatty, it is better to cook beetroot in the second broth. The finished meat is removed, separated from the bones and added when serving.

Ingredients:

chicken - 1.5 kg;
potatoes - 400 g;
carrots, onions - 100 g each;
beets - 500 g;
tomato paste - 50 g;
garlic cloves - 2 pcs.;
green onions - 1 bunch;
water - 2.5 liters.

Cooking

The chicken is divided into parts, poured with water and boiled.
Add potatoes.
Chopped onions and carrots are sautéed.
Boiled beets are grated and fried with tomato.
Onion frying and beets are laid out in the broth, garlic, spices and herbs are added.

Hot beetroot without meat - a classic recipe

Lean hot beetroot, the classic recipe of which is presented below, although it is prepared without adding meat, it turns out to be very appetizing. It is very convenient that one dish is required for cooking beetroot, vegetables are first stewed in it, and then water is poured into it. A cauldron is best suited for these purposes.

Ingredients:

onions - 2 heads;
large carrots - 1 pc.;
beets -1 pc.;
large tomato - 1 pc.;
potatoes - 5 pcs.;
water - 2 liters.

Cooking

Fry chopped onions, carrots, beets, diced tomatoes until half cooked and stew for about 15 minutes.
Add potatoes and pour in water, bringing the beetroot to the desired density.
When the potatoes are cooked, the beetroot will be ready.

Hot beetroot, like in kindergarten - recipe

Hot beetroot, like in kindergarten, the classic recipe of which is presented below, will allow you to cook this fragrant and mouth-watering dish at home, which many have loved since childhood. This first course can be cooked in water or broth. A feature of the garden beetroot is that sour cream is added to it at the end of cooking, and then brought to a boil.

Ingredients:

large beets - 1 pc.;
potatoes - 3 pcs.;
water - 1.5 liters;
onion, carrot - 1 pc.;
sour cream.

Cooking

Boiled beets are cut into strips.
Saute onions and carrots in oil.
Potatoes, vegetables are lowered into boiling water or broth and boiled for 10 minutes.
Beets are added, salted and cooked until the potatoes are soft.
At the end, sour cream is added, hot beetroot for children is brought to a boil and turned off.

Hot beetroot with beans - recipe

Hot beetroot with beans and pork ribs is a hearty and tasty first course. To make the beans cook faster, it is better to pour them with cold water for at least a couple of hours, and then boil them. It is preferable to use homemade tomato, but if it is not available, you can also take store-bought tomato juice.

Ingredients:

pork ribs - 500 g;
potatoes - 5 pcs.;
beans - 100 g;
beets - 2 pcs.;
pepper, onion - 1 pc.;
tomato - 500 ml;
lard - 1 tbsp. a spoon;
greenery.

Cooking

Pork ribs are boiled.
Potatoes are cut into pieces and thrown into the broth.
Heat lard in a frying pan, add pepper, onion, garlic and simmer for 10 minutes.
Add grated beets, tomato and stew until soft beets.
When the potatoes are cooked, add the frying, boiled beans, spices, salt and boil for 5 minutes.

Hot beetroot with egg - a classic recipe

Hot beetroot with egg is not only very tasty and nutritious, but also very aesthetically pleasing. A boiled egg perfectly complements the taste of beetroot with beef. Together with green onions, you can add any other chopped greens that homemade people love to hot food, the food will be tastier from this.

Ingredients:

beef - 700 g;
beets - 300 g;
potatoes - 3 pcs.;
boiled eggs - 2 pcs.;
green onions -1 bunch;
salt, herbs, sour cream.

Cooking

Beef is cut into pieces, poured with 3 liters of water and boiled until tender.
Add potato wedges.
The beets are rubbed on a grater, fried and sent to the broth.
Salt, add chopped onion and let it brew for 15 minutes.
When serving, put sour cream and a piece of boiled egg on the plates.

Hot beetroot with cabbage - a classic recipe

Hot beetroot, the recipe of which is presented below, is prepared without potatoes, but with cabbage. The dish is similar to borscht, but prepared with some special features. To understand what beetroot is, you need to try it yourself at least once. By adding a large amount of beets, the dish acquires a rich color and a sweetish taste.

Ingredients:

cabbage - 300 g;
beets - 400 g;
carrots, onions - 1 pc.;
garlic - 2 cloves;
oil, salt, herbs.

Cooking

Fry chopped onion.
Carrots and beets are chopped into strips, also fried, poured in 20-30 ml of water and stewed for 20 minutes.
Cabbage is chopped, mashed and sent to the rest of the vegetables.
Boil water in a saucepan, spread vegetables, boil for 15 minutes and add greens.

Hot beetroot without potatoes - recipe

Hot beetroot, the classic recipe of which is presented below, is prepared without the addition of potatoes and other vegetables that are used to being seen in first courses. Only beets and puree made from tomatoes are used here. You can cook this soup in meat, chicken or vegetable broth.

Ingredients:

beets - 5 pcs.;
broth - 2 liters;
tomato puree - 3 tbsp. spoons;
vinegar 6% - 1 tbsp. a spoon.

Cooking

Beets are grated and stewed with oil and vinegar.
They send the contents of the pan to a saucepan with broth, put spices, tomato, salt.
Boil for 15 minutes.
When serving hot beetroot soup, you can add sour cream and herbs.

Hot beetroot with tops - a classic recipe

Hot beetroot with tops, the recipe of which is presented below, turns out to be very healthy and tasty. Root vegetables are widely used in cooking, and the tops are often thrown away, and in vain, because they contain a lot of vitamins. Beetroot with tops is good to cook in the spring, when the greens are juicy.

Ingredients:

broth - 2 liters;
beets with tops, potatoes - 3 pcs.;
carrots, onions - 2 pcs.

Cooking

Beets and carrots are chopped into strips or grated, onions are finely chopped, and potatoes are cut into cubes.
Beet tops and green onions are finely chopped.
Fry onions until golden brown, add carrots and beets.
Potatoes are dipped into the broth and simmered until soft.
Add the contents of the pan, and after 5 minutes put the tops, herbs, spices, salt.
Beetroot is served with sour cream.

Hot beetroot in a slow cooker - a classic recipe

Hot beetroot in a slow cooker is even easier to cook than on the stove. First, meat is fried on a suitable program, then vegetables are added, water is poured in and the dish is brought to readiness. In the summer, it is better to use seasonal vegetables, and in winter, tomato paste or homemade tomato, if available, is quite suitable.

Ingredients:

meat - 500 g;
potatoes, tomatoes - 4 pcs.;
beets - 3 pcs.;
onions, carrots, peppers - 1 pc.

Cooking

The preparation of hot beetroot begins with the fact that oil is poured into the bowl, meat, onions are put in and they cook for 30 minutes on Baking.
Beets and carrots are rubbed on a grater, and the pepper is finely chopped.
They send vegetables to the slow cooker, put potatoes and tomatoes there.
Add salt, spices, pour in water and cook for 2 hours in the "Extinguishing" mode.

Beetroot - general principles of cooking

Beetroot takes second place after borscht in popularity among all the first courses, which are based on beets. The main difference between beetroot and borscht is the absence of cabbage in the first dish. Beetroots are hot or cold, they also differ in the products included in the composition. The basic set of vegetables includes beets, fresh (can be replaced with pickles) cucumbers and all kinds of greens (lettuce, green onions, dill, parsley, etc.). Some beetroot recipes use potatoes, onions, and carrots. The dish is prepared on beetroot broth, water, meat broth, kvass, kefir and even on mineral water. Beetroot is served with sour cream, finely chopped herbs and boiled eggs. It is very tasty to add pieces of sausage, white chicken meat, beef or ham to beetroot.

Beetroot - preparing food and utensils

Beets for beetroot can be boiled whole or cut first, and then immediately put to boil. Potatoes are usually boiled in their skins, then cooled and cut into small cubes. Carrots are also peeled, boiled or sautéed with chopped onions. Fresh cucumbers can not be peeled if they have a thin skin. Cucumbers can be cut into cubes, strips or grated. Boil a few hard-boiled eggs ahead of time so that they have time to cool, and they can be added to serving plates. It is better to cut the washed greens very finely.

From the dishes you will need a large saucepan, a cutting board, a grater, a knife and a slotted spoon (for hot beetroot). Prepare also a clean gauze, if you have to strain the broth. Beetroot is served in small deep bowls or bowls.

Beetroot recipes:

Recipe 1: Cold Beetroot

Another name for this dish is holodnik, as such beetroot soup is served cold. The dish is ideal for hot summer weather, when you don’t want to spend a lot of time in a stuffy kitchen and cook hot first courses.

Required Ingredients:

Beets - 440 g;
Fresh cucumbers - 280 g;
Lettuce leaves - 40-50 g;
Dill and parsley greens - 45 g;
Green onions - 45 g;
Half a teaspoon of salt and sugar;
Lemon juice - 10-15 ml;
Eggs - 4 pcs.;
Sour cream - 140 g.

Cooking method:

Wash the beets, clean them, fill them with water and set to boil over high heat. Add lemon juice to the saucepan. After boiling, the fire can be reduced and boiled for 40-45 minutes (until cooked). Hard boil the eggs, separate the whites from the yolks and cut the whites into small cubes. We clean the cucumbers and also cut into small cubes. Finely chop onion, parsley and dill. Lettuce leaves cut into thin ribbons. We check the readiness of the beets with a knife and transfer the root crops to cold water. Strain the decoction through cheesecloth into a clean bowl. If the broth turned out to be less than 1.5 liters, add water to this mark. Let the broth cool down. We cut the beets into small cubes. Put the beets, proteins, cucumbers and greens in a large saucepan, add salt, sugar, sour cream and mix everything thoroughly. Pour all the ingredients with a decoction, mix and serve. If necessary, more sour cream can be added to a plate with cold beetroot.

Recipe 2: Cold beetroot with potatoes

Another option for cold beetroot. Potatoes make the dish more satisfying and appetizing. Unlike the previous recipe, the whole eggs are used here.

Required Ingredients:

Half a kilo of beets;
300 g of fresh cucumbers;
300 g potatoes;
Eggs - 4 pcs.;
Dill and onion - 40 g each;
Salt - one and a half teaspoons;
Vinegar - 40 g;
Sour cream - 180-200 g.

Cooking method:

Separately from each other, cook potatoes in their skins and peeled beets, previously cut into small cubes. Beets need to be filled with water so that it slightly covers the vegetables. Add vinegar or lemon juice to the pan. Drain the broth from the boiled beets and add water to one and a half liters. Hard boil the eggs, cool and chop finely. Cucumbers and boiled potatoes cut into small cubes. add potatoes, beets, cucumbers and eggs to the chilled broth. Chop the dill very finely and rub with salt. We cut the onion into small rings. Add onions and herbs to beetroot. Serve the finished dish with sour cream.

Recipe 3: Cold beetroot with radish

Try to cook a popular first course with radishes. The taste of this vegetable changes dramatically, and the food itself becomes even healthier and more satisfying.

Required Ingredients:

Half a kilo of beets;
Potatoes - 3 pcs.;
2 cucumbers;
Radishes - 5-6 pcs.;
3 eggs;
Green onion - 50 g;
Horseradish - 50 g;
Salt and sugar - to taste;
Vinegar - 5 ml;
Sour cream - to taste.

Cooking method:

We wash the beetroot, clean it and cut it into 2-3 parts so that it cooks faster. Fill with water, add vinegar and set to boil. After the beets are cooked, drain and filter the broth and leave to cool. Cool the beets and cut into small cubes or grate. Boil the potatoes in their skins, cool, peel and cut into small cubes. Wash radishes and cucumbers in running water and cut into thin semicircles or cubes. Any greens to taste, wash and chop. Finely chop the onion. Hard boil the eggs, cool and cut into quarters. Put the potatoes, beets, radishes, cucumbers, onions and herbs into the cooled broth. Also add horseradish, salt and sugar. You can add some black ground pepper. We fill the beetroot with sour cream and mix all the ingredients thoroughly. Serve a dish with finely chopped greens and eggs.

Recipe 4: Hot beetroot

Very tasty, hearty and appetizing first course. Hot beetroot is prepared from a standard set of vegetables with the addition of tomato paste, spices and bay leaf.

Required Ingredients:

2.5 liters of water;
2 medium beets;
1 carrot and onion;
5 potatoes;
Fresh parsley - to taste;
Vegetable oil - 30 ml;
Salt and pepper - to taste;
Bay leaf;
2 teaspoons of sugar and vinegar;
Tomato paste - 2 tbsp. l.

Cooking method:

Peeled carrots and beets rub on a coarse grater. Grind the cook, peel the potatoes and cut into small cubes. Finely chop the greens. Fry onions in vegetable oil, then add carrots to it. Fry vegetables for 3-4 minutes. We spread the beets to the onions with carrots and add the tomato paste diluted in a small amount of water with sugar. Add vinegar and pepper, mix everything and simmer for 3-4 minutes. Pour water into a saucepan and bring to a boil. After boiling, lay out the potatoes and cook until they are soft. Then add roast and bay leaf. Cook beetroot for another 10-15 minutes. Serve with sour cream and finely chopped herbs.

Recipe 5: Hot beetroot with meat

Expand your collection of delicious first courses with this wonderful recipe. In fact, hot beetroot with meat is nothing more than ordinary borscht.

Required Ingredients:

350 g pork or beef on the bone;
3-4 potatoes;
2 beets;
1 carrot and onion;
Vegetable oil - 30 ml;
Greens (onion and parsley);
Bay leaf - 2-3 pieces;
Ground black pepper;
Salt;
Pea pepper - -4 pcs.;
Vinegar (6%) - 30 ml;
Tomato paste - 30 ml;
1 tsp Sahara.

Cooking method:

We immediately cut the washed meat into portioned pieces and set to boil in 2 liters of water. We clean carrots, beets and potatoes. We cut the potatoes into cubes, three carrots and beets on a grater. finely chop the onion. Do not forget to remove the foam from the broth. When the meat is cooked, throw in the potatoes. Fry onions with carrots in vegetable oil. Then add tomato paste, salt, beets and vinegar diluted in water with sugar to the vegetables. Simmer everything together for about 8-9 minutes. Once the potatoes are cooked, add the dressing. After frying, add bay leaf, peas and herbs. Salt and pepper the beetroot to taste. After boiling, cook for another 10 minutes and turn off the heat. The dish should be infused for 10-15 minutes, after which it can be served with sour cream, green onions and any other herbs.

Recipe 6: Classic Beetroot

The classic recipe for a popular cold dish involves the use of bread kvass, beetroot broth and vegetables.

Required Ingredients:

Bread kvass - 650 ml;
Beetroot decoction - 650 ml;
2-3 small beets;
A bunch of green onions;
2 fresh cucumbers;
2 carrots;
2 chicken eggs;
Half a glass of sour cream;
1 tsp Sahara;
Lemon juice - to taste;
15 ml of wine vinegar;
Salt to taste;
Dill and parsley.

Cooking method:

All vegetables are thoroughly washed and cleaned. Boil beets and carrots until tender, cool and cut into thin strips. Cucumbers are also cut into strips. Finely chop the onion and grind with salt. We put all the products in a saucepan, pour beetroot broth and kvass. Add salt, sugar, lemon juice and chopped dill and parsley to taste. Serve with sour cream and half a hard-boiled egg.

Recipe 7: Beetroot on kefir

Try to cook beetroot on kefir and treat your family and friends to this wonderful cold soup. The composition of the dish also includes cucumbers, herbs and spices.

Required Ingredients:

Half a kilo of beets;
Fresh cucumbers - 4 pcs.;
4 chicken eggs;
One and a half liters of kefir;
Sour cream - 250 g;
Dill;
Salt;
Green onion.

Cooking method:

Boil the beets until cooked, peel and rub on a coarse grater. My cucumbers and cut into strips (or also rub on a grater). Mix sour cream with kefir and add grated vegetables. Salt the beetroot and add a little vinegar. Serve with chopped green onions, dill and hard-boiled egg halves.

- To make the beetroot a rich burgundy color, add a little lemon juice or vinegar to the pan in which the beets are cooked;

- in the boiling broth, first put the potatoes, then the beets and roast (for hot beetroots);

- table beets will not give a beautiful bright color, it is better to use root varieties such as "Bordeaux";

- for recipes for beetroot on kvass, it is better to take slightly sour okroshka or bread kvass;

- the most delicious beetroot is obtained from young beets, but if there is none, last year's will do. You can also use canned or pickled beets;

- do not spare sour cream for the dish - it makes the taste rich and tender;

- store the seasoned beetroot for no more than 1 day, then it will become sour and viscous. However, an unseasoned dish tastes best on the second day. Immediately after cooking, it is better to insist beetroot for 1-2 hours in the refrigerator.

Beetroot soup is another cold summer soup besides okroshka that saves us from the summer heat. Although they cook it not only in summer, but also in winter. And of course, the winter soup turns out to be rich and very appetizing, and is served hot.

There are probably as many options and methods for preparing this dish as there are hostesses preparing it. But you 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 it is cucumber, potatoes, herbs, less often radishes. In hot versions, it is also onions with carrots, which are pre-sautéed.

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

This is mainly a lean soup, although there are recipes where meat, poultry and sausages are used both hot and cold.

Today I tried to collect in one article different ways of cooking a soup loved by many. Having got acquainted with them, and having understood the basics, you can easily cook not only any of them, but also make your own recipe.

This recipe calls for acidified beetroot broth as the liquid base. This is how this cold soup was prepared in the old days, and it is cooked now.

The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly upon 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 pieces
soft-boiled egg - 4 pcs
green onion - 70 gr
radish - 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 like spicy dishes, then also cook 2 - 3 cloves of garlic and a little mustard.

Cooking:

To begin with, we will prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for our cold soup.

1. Pour 2 liters of water into a saucepan and bring it to a boil. Pour in salt and sugar. When removed from heat, pour in the 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 by it more.

After mixing, try, and if something is missing in your opinion, you can add. The taste of water should be moderately sour, salty and sweet at the same time. The finished dish will acquire almost the same taste.

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

When the water was removed from the fire and the vinegar was poured in, it's time to send it to the pan.

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

4. Drain part of the hot broth into a separate bowl, but do not pour it out, we will still need it. Vegetable cubes should remain covered by about 1 cm of water.

Put the saucepan with the contents back on the fire and cook over low heat until tender. Choose this state yourself, someone likes soft vegetables more in a dish, someone, on the contrary, likes them a little crispy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Allow mixture to cool, then refrigerate. The base should be 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 greens instead of dill, then this will also be appropriate. Parsley, basil and even cilantro are also suitable (who doesn't mind its smell).

You can add some minced garlic if you like. I add 2 cloves, but it will be almost imperceptible, it will give only a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.

Also put the mixture in the refrigerator.

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

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

Serve at the table and eat with pleasure.

You can store all the components in the refrigerator, as needed, they can be combined in the right proportions. Very comfortably!

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 the appearance captivates, everything is fresh and neat.

Refrigerator with boiled beets and radishes

I love adding radishes. She gives her a light pleasant bitterness. We will also prepare the proposed recipe for the refrigerator 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 gr
cucumbers - 150 gr
radish - 100 gr
boiled potatoes - 150 gr
boiled egg - 3 pcs
green onions - 3 feathers
dill, parsley - 3 branches each
lemon juice - 1.5 tbsp. spoons
salt - 0.5 - 1 teaspoon
sugar - 0.5 tsp
boiled water - 500 ml

Cooking:

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

The water should turn out slightly sour, moderately salty and quite a bit sweet. In any case, you should like the taste.

If you want to add something that you think is missing, then you can do it.

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

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

It is better to take young potatoes, it gives a special delicate taste to the finished dish.

4. Cut the radishes and eggs into the same cubes. If there is an egg cutter, then you can grind the latter in it - it will turn out more accurately.

In general, try to make all the cuts even, the same pieces. The finished dish will look more dignified. As a method of grinding, you can also choose to cut into strips.

5. Greens also cut not very large.

6. Then mix all the ingredients into one common mixture.

7. Put the liquid "ruby" base and vegetable mixture in the refrigerator until they are completely cool. When serving, put the right amount of one on a plate and pour 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 high-calorie than fat sour cream. And by the way, the cold is no less tasty.

And my husband likes to eat such a dish with the addition of boiled meat, or sausage. So if there is a desire, then meat components can also be introduced in this case.

Cold beetroot with garlic on kefir

Incredibly fresh and tasty is such a summer soup prepared using kefir. When it's hot outside, this dish will be a real salvation.

And you can cook it, both in advance and in haste. In the second case, you only need to have the main component already boiled and boiled water cooled in the refrigerator.

We will need:

beets - 2 pcs (350 gr)
cucumbers - 3 pcs (350 gr)
green onions - 40 - 50 gr
dill, parsley - 30 - 40 gr
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

Cooking:

1. Boil the beets until tender. In order not to cook it for too long, you can use this method. Cook for 35-40 minutes, then drain hot water and pour cold water over. Leave for a while, then drain the water again, and peel the vegetables.

So you can cook medium-sized specimens, I think that they weigh about 150 grams.

And also vegetables can be baked in the oven, or microwave. If at the same time wrap them in foil, then they will not lose juice. In time, the baking process can take approximately 50 - 60 minutes.

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

3. Put everything that you have prepared in a saucepan, where we will “collect” our soup. Pour a glass of cold water into it until it is 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 more high-calorie the finished dish will be. I like it fatter, and therefore I will also fill it with sour cream.

But you can 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. Pour a little at first, and at the end of cooking, after tasting the finished dish, you can always add these components.

And also add crushed garlic through a press. It can also be cut into small pieces.

5. Take a little different greens and chop them smaller. Pour into bowl with other ingredients.

6. Cucumber cut into cubes or small strips and send there. Now it remains only to mix the mass and try whether they put enough salt and pepper.

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

I like to add a little sour cream to all this splendor. Well, it doesn’t matter what kefir is there ..., sour cream, even for, even for today’s our soup, is never superfluous.

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

In this case, the egg can no longer be added. The soup is already beautiful and looks 100%.

Chilled summer soup with beets and boiled veal

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

A feature of this cooking method is that we will not mix anything. All components are laid out separately and they are poured with a decoction directly upon serving.

We will need:

boiled beets - 40 gr
beetroot broth - 1 cup
boiled veal - 30 gr
fresh cucumber - 30 gr
radish - 20 gr
boiled egg - 1 pc.
dill - 1 sprig
green onion - 1 feather
salt, pepper to taste
sour cream - 1 teaspoon
mustard - 0.5 tsp

Cooking:

1. First, we need to boil the red vegetable until tender and make a decoction from it. To do this, it is necessary to clean the 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 put to cool, first at room temperature, then in the refrigerator.

Cool the beetroot itself in the refrigerator as well.

2. We also need to boil any meat in advance. When finished, it should be soft enough so that the fibers easily separate from each other. It is desirable that the meat was like a stew.

So that it is not dry, give it the opportunity to lie down in the finished broth and cool completely there. Better yet, 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 a daikon. We put each ingredient in a plate in which we will serve the soup separately, without mixing anything.

4. Prepare the dressing for the soup. 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 protein into thin strips and put on a plate with the rest of the components.

And add some finely chopped beets.

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

6. Just before serving, pour all the components 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 be not only tasty, but also effective.

Hot classic beetroot like in kindergarten

The recipe for this recipe is quite simple. In this way, this delicious soup is prepared in kindergarten.

We will need:

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

Cooking:

1. Wash the beets and boil them in place with the skin in a sufficiently large amount of water. It should cook for about one hour. The vegetable will be ready by this time and when pierced with a knife, it should be soft enough.

2. Put it out of the water and let it cool completely, then cut into medium-sized strips.

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

4. Heat the oil in a frying pan and sauté the onion until transparent. Add 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 languishing, peel and cut the potatoes into small cubes.

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

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

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

Then salt the broth to taste. Cook then at a 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 an easy way to cook delicious soup the way it is prepared in the simplest way in kindergartens.

Hot beetroot soup with meat (step by step recipe)

According to a similar recipe, hot classic beetroot with meat is also prepared. However, the composition of the ingredients here will be somewhat different, in general, as well as the process itself.

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

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

We will need:

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

Roots give any soup an amazing taste. If they are in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Cooking:

1. Immediately put the meat on the boil. This is the longest process, which is why it occupies the first position with us. We will use turkey meat, but in principle, absolutely any meat can be used. It is desirable that it be with a bone, for fat.

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

2. Add to the broth two peeled whole onions, a whole celery root, without chopping, and a parsley or parsnip root. And maybe a little of both.

Pour in the peppercorns and leave to cook until fully cooked. Turkey will cook for approximately 1.5 hours, and other meats depending on its variety. We need it to be cooked until the flesh comes off the bone.

3. In parallel with this, put the eggs to boil. We're going to need them all over the place.

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

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

Then add the beets and then 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 also be replaced with fresh tomatoes mashed through a sieve, or homemade tomato puree. Tomatoes can be taken 3 - 4 pieces, depending on their size, and mashed potatoes - 6 spoons.

7. Pour in a glass of broth, by this time the meat should already 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 onion and root vegetables, and strain the broth through cheesecloth. Then send it back to the pan. There also send the meat, cleaned of bones and cut into pieces.

Cut the root vegetables into thin strips and also put back into the pan.

Fold the potatoes there, cut into medium-sized sticks. Now we do not close the pan with a lid, we cook in the open state.

9. After the potatoes have been cooked for 10-15 minutes, put the roast in the pan.

Bring to a boil and cook for 3 minutes, then add diced eggs.

10. Cut the greens and after boiling the eggs for 2 - 3 minutes, put it and the bay leaf. Cook everything together for 5 minutes, then pull out all the leaves. Turn off the fire and cover the pot with a lid.

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

Serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table, it is very good with beetroot.

The recipe for beetroot 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 intake of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person who is on a diet.

In addition to the most developed diet methodology, he also published several books with recipes for various dishes. I myself have not seen these books, but there are a lot of them on the Internet and in various women's magazines. And there is also a recipe for our today's topic. I propose to cook a summer cold dish on it.

We will need:

chicken fillet - 1 pc.
beets - 1 pc.
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

Cooking:

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

2. Pour the chicken fillet with cold water, bring to a boil and cook until tender, removing 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 small strips.

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

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

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

Eating such a cold diet soup is a pleasure. It is both light and delicious at the same time. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borsch on kefir

In this recipe, despite its similarity of preparation with other today's options, there is one sharp difference, which in fact is its hallmark.

And this feature is this - the borscht itself must be chilled 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 cook it. Well, having learned from them, we are happy to cook as well.

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook from them today, I would be confused. They're all pretty damn good. And although all soups differ in taste, one thing unites them - all are so tasty that it is impossible to eat them, they do not bother and are always desirable.

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

Cook and eat healthy! And bon appetit!

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