Beet soup - a bright first course with a rich taste! Proven traditional and author's recipes for hot and cold beetroot

Beet soup - a bright first course with a rich taste! Proven traditional and author's recipes for hot and cold beetroot

Soups from beets (beetroots) - delights even those who do not like beets. The thing is that this vegetable goes well with almost all products.

And beetroot broth gets spicy taste. By the way, soups are also prepared from beet tops.

The main advantage of beet soups is that they are cooked both hot and cold. In the summer you can make a refreshing soup, and in the winter you will have a dish that will warm you up.

Beet Soup - Basic Cooking Principles

For hot soups, the first step is to prepare a rich broth. While the meat is boiled, the beets and the rest of the roots are peeled, cut into oblong cubes. Spread them in a frying pan or saucepan, add a little broth, which is diluted with tomato, and boil over low heat for about half an hour. Onions are fried in butter and sprinkled with flour. Potatoes and other ingredients are put in a saucepan with the broth, boiled until cooked, and fried onions and beetroot are added.

Cold soups are cooked on kefir or other dairy products. The composition of such soups, usually including fresh cucumbers, eggs and a lot of greens. Beets for such soups are pre-boiled or stewed. Cold beet soups can be cooked with meat or fish.

Recipe 1. Beetroot soup with kefir


two beets;


sugar and sea salt;

75 ml sour cream;

3 eggs;

4 potato tubers;

parsley and dill;

two fresh cucumbers;

50 g green onions.

Method of preparation

1. Peel the beets and boil them, lightly salt them, until ready. Let it cool and cut into long strips. Do not drain broth!

2. Peel the potatoes, cut into cubes and boil until soft.

3. Put beetroot and potatoes in beetroot. Bring to a boil and pour a small amount of kvass. Boil again, salt and add sugar. Cool the broth with vegetables.

4. Rinse the greens and chop finely. Boil eggs and clean the shell. Cut them into small pieces. Cucumbers grind the same. 5. Put greens, eggs and cucumbers in a deep plate. Add to them sour cream and kefir, salt and mix.

6. Beetroot spill over the plates. In each we put two articles. spoon refueling. Sprinkle with herbs and serve.

Recipe 2. “Mary” beetroot soup


cilantro bunch;

one beet;


three tomatoes;

three art. spoons of ground walnuts;


clove of garlic;

two handfuls of pasta;

25 g butter;

two bouillon cubes.

Method of preparation

1. Peel and cut into small cubes beets. Put it in a pot of boiling water. Add here the bouillon cubes and stir until they are completely dissolved.

2. Clean the onion, finely chop it and we will sauté it in butter until transparent. Then add the slices of tomatoes and stew another quarter of an hour. Put everything in a blender container and grind everything to a homogeneous mass.

3. Pasta add to the broth. Mix and pour onion and tomato puree here. Salt and cook for 15 minutes. Put the finely chopped cilantro and garlic, crushed through a press. Shuffle and turn off the heat. Insist the soup under the lid a quarter of an hour. Serve, sprinkled with crushed nuts.

Recipe 3. Beetroot soup with meatballs


two beets;

Half a kilo of ground beef;

jar of canned tomatoes;

sea ​​salt and pepper;

one sweet pepper;

a piece of butter;


60 ml of olive oil;

garlic clove;

50 g sour cream;

two liters of chicken broth.

Method of preparation

1. Place the saucepan on the stove, heat the mixture of butter and olive oil in it. Put onion finely chopped and fry.

2. Wash the sweet peppers, cut the stem and scrub the seeds. Crush it in small cubes.

3. Put the pepper to the onion and keep frying all together for another seven minutes.

4. Peel and dice beets. Put it in a pan with vegetables and fry. Add crushed canned tomatoes in ten minutes.

5. Add the spices to the mince and knead it with your hands. Form small meatballs. 6. Vegetables in a saucepan, cover with hot broth and mix. Add the meatballs to the soup and cook for another 15 minutes. Serve the soup by adding herbs and sour cream to the plate.

Recipe 4. Beet soup with pearl barley


three cloves of garlic;

half chicken breast;

spring onions;

smoked chicken;

10 g of tomato paste;

100 g of pearl barley;

half bell pepper;

half a kilo of beets;


half a lemon;


150 grams of mushrooms.

Method of preparation

1. Peel the beets, chop them into chips and put them in a deep frying pan. Sprinkle it with juice squeezed from half a lemon, and add a little water. Simmer for about an hour under a lid.

2. Boil chicken breast broth by adding smoked meat. Pour the washed pearl barley into the boiling broth and continue cooking until soft.

3. Clean the mushrooms. For soup, it is better to take small champignons so that they remain whole. Put them on a dry frying pan and fry over medium heat until juice is released. Then twist the fire and continue to fry until done.

4. Fry chopped onion and carrot chips separately. After a few minutes, add the chopped sweet pepper and tomato paste. Simmer for another five minutes.

5. Remove the chicken from the broth, separate the meat from the bones and transfer it back to the pan. Put fried soup, mushrooms, beets, chopped green onions and garlic into the soup. Tomit the soup for another ten minutes over low heat.

Recipe 5. Beetroot soup with sausages


one and a half liters of broth;

fresh greens;

700 g of beets;


200 g sausages;

sour cream;


5 g sugar;


20 ml of vinegar;

parsley root;

6 g flour;

50 g of butter;

50 g tomato paste.

Method of preparation

1. Boil the beets in the peel. Peel and grind it into large chips.

2. We clean the parsley root, carrot and onion, rinse and cut everything into a short straw. In the pot we put melted butter and fry all these vegetables in it. After a couple of minutes, add the tomato paste.

3. Clean and slice the sausages. Put them in a colander and pour with boiling water. 4. Fry the flour in a dry frying pan and dilute it with a small amount of beef broth.

5. Put all prepared ingredients in a saucepan, pour boiling broth and cook for another eight minutes. Then add sugar, table salt and vinegar to beetroot soup.

Recipe 6. Cold beetroot



h. spoon beets;

four potato tubers;

citric acid;

five eggs;

sea ​​salt;

300 g boiled sausage;

400 g sour cream;

4 fresh cucumbers;

dill and green onions - on a bunch.

Method of preparation

1. Peel and chop the beets in small pieces. Put it in a saucepan and cover with water. Add vinegar and cook until tender.

2. Boil the diced potatoes separately. Put it in the pan, in which you will cook beetroot.

3. Boil the eggs, peel them from the shell and chop finely. Put them in a saucepan with potatoes.

4. Grind in the same way boiled sausage. Wash the dill and chop with a knife. Wash the cucumbers and finely crumble. Do the same with green onions. Put everything in a saucepan, add boiled beets.

5. Pour all the beet broth, season with salt, citric acid and add sour cream. Mix everything well and refrigerate. Serve chilled.

Recipe 7. Beetroot Soup “Delight”


liter of milk;

sea ​​salt and pepper;

120 g low-fat cottage cheese;

two boiled beets;

clove of garlic;



Method of preparation

1. Boil beets until tender. Peel and cut into large pieces. Grind beetroot, peeled onion and pickled cucumber in a meat grinder.

2. Add the cottage cheese to the mixture, pre-grind it through a sieve, and mix.

3. In the boiling milk, enter beet curd puree, without ceasing to stir. Add chopped garlic. Salt, season with pepper and cook for 20 minutes. Serve the soup, putting greens and sour cream in the bowl.

Recipe 8. Beetroot soup with fish


onion head;

salt, sugar and black pepper;

carrot; 20 ml of lemon juice;

120 g salmon;

five bay leaves;

120 g pike perch;

32 g of mustard and horseradish;

170 g of beets;

240 ml of bread kvass;

220 g beet tops;

2 stems of tarragon and thyme;

80 g cucumbers;

17 g of dill;

60 g of sorrel;

30 g green onions.

Method of preparation

1. Pour water into a saucepan, put the peeled carrots, a little dill, bay leaves, tarragon, peppercorns and thyme. Put it on the stove and bring the broth to a boil. Now lay out the pieces of fish fillets. We continue to cook for another seven minutes. Take out the fish and filter the broth.

2. Rinse the beet tops, set aside four leaves for decoration, and cut the rest of the greens into strips. Blanching leaves and stalks separately. For leaves, just minutes, and for stems - a couple of minutes. At the same time, we lightly salt the water in which we will blanch so that the greens retain their color.

3. Finely crumbled washed, and slightly dried sorrel, scallions and dill.

4. Pre-peeled and boiled beets and fresh cucumbers with a shred of small cubes.

5. Put the mustard, chopped green sorrel, green onion and dill, horseradish, pieces of beetroot and cucumbers into the dishes in which you will cook the soup. Salt, season with sugar and pour beetroot broth mixed with lemon juice.

6. Base the beetroot soup with fish broth and kvass. Put the fish on beet tops and serve separately.

Recipe 9. Beet soup with quail eggs and radish


half a kilo of beets;

80 g beet tops;

20 g horseradish;

jar of sour cream;

one and a half liters of mineral water;

yes a bunch of dill;

sea ​​salt and freshly ground pepper;

8 quail eggs;

olive oil;

two bunches of green onions;

40 g sugar;

three radishes;

50 ml of white wine vinegar;

400 g potatoes;

300 g cucumbers.

Method of preparation

1. Wash the beets and potatoes. Pepper and grease with olive oil. Wrap the vegetables separately in foil and send in the oven, preheated to 180C. Bake the potatoes for about forty minutes, and beets for about two hours. Take out the vegetables and cool. 2. Peel the beets and grind to large chips. We shift it in a deep dish and fill it with mineral water. Leave for 20 minutes.

3. Cucumbers, radishes and peeled potatoes are cut into equal strips. Dill and green onions rinsed, obsushivaem and finely minced.

4. At sheets of beet tops cut out the core and diced straw.

5. Boil quail eggs. We clean the shell and cut it in half.

6. Pour the beet infusion through a sieve into a hotel dish. Add horseradish to it, salt, season with freshly ground pepper and salt, pour in vinegar.

7. Put greens with vegetables in plates and pour over beetroot infusion. Put half a quail egg and a spoonful of sour cream.

Beet Soup - secrets and tricks from experienced chefs

  • If you boil the beet peeled, be sure to add a little vinegar or lemon juice. Thus, the broth and beets will not lose their color.
  • Ingredients for beetroot can not only be cut into cubes, but also grind with a grater.
  • Beetroot for soup must be stewed over very low heat, filling with a small amount of broth or water.
  • Boil beets in uniforms only in fresh water, without adding salt. Then drain the boiling water, and fill the vegetable with cold water.
  • If you want to add acids to the soup, you can use marinades for this.
  • Be sure to remove the hard core from the leaves.
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