Beetroot and kapustnichki - a sort of lightweight options borscht, designed for lovers of the vegetables. But seriously, these are extremely healthy soups. Beetroot is almost indispensable for the normalization of digestion. This is necessary because the kids eat both kindergarten and homemade dishes, and the kitchen in each family is different. In order for the kids not to be hurt by unusual food, vegetable soups and beetroot soup are among the most popular ones in the kindergarten diet.
Beetroot as in kindergarten - the general principles of cooking
• Kindergarten beetroot soup cooked in a classic, childhood memorable style - hot vegetable soup. It can be cooked using broth, on water or beet broth. If the soup is prepared for children, for broth it is advisable to take lean pieces of beef or chicken breast. Not bad it turns out the soup boiled in water or broth, if you fill it with small pieces or rings of boiled sausage.
• The main set of vegetables - beets, onions, potatoes and carrots. Beet in the soup of the same name is never used raw. It is pre-boiled in a significant amount of water or stewed. Carrots and onions must pass in butter or vegetable oil. As a rule, a tomato is added to such a roast. Potatoes are put into the soup, not subjected to preliminary heat treatment, but dipped only in boiling liquid.
• Often the beetroot soup is supplemented with boiled, chopped, eggs and greens. In crushed form, it is added a couple of minutes before the readiness or directly at the feed.
• The soup is hot, with sour cream. The classic recipe involves adding sour cream to the pan, at the end of cooking and briefly boiling thereafter.
Classic beetroot recipe as in kindergarten (with sour cream)
Ingredients:
• dark beets - one large;
• three potatoes;
• one and a half liters of water (any meat broth is possible);
• small onion;
• sunflower, highly refined oil;
• sour cream;
• carrot, medium large.
Cooking Method: 1. Thoroughly wash dirt from the beets. Without peeling, place the root vegetable in a saucepan and, boiling with plenty of water, boil until ready. Then cool, substituting a bowl under cold water, clean and cut into medium straws.
2. In a skillet over low heat, warm two tablespoons of oil, dip the half rings of onion and the carrots into thin strips. Fry vegetables until softened and form a golden shade on a large part of the onion.
3. Boil water or boiled meat broth ahead of time. Dip the potatoes and roasted vegetables in a boiling liquid, continue cooking at a moderate boil for 10 minutes.
4. Add the beets and continue cooking until the potatoes are soft enough. Five minutes before being ready, salt the soup, always taking a sample. At the end, add sour cream and well, but do not boil too long.
Beetroot as in kindergarten in chicken broth with tomato
Ingredients:
• cooled chicken breast (fillet) - 350 gr .;
• 400 gr. boiled beets;
• small onion head;
• potatoes - 450 gr .;
• 40 gr. sour cream, fat content up to 20%;
• spoonful of thick tomato;
• butter - one and a half teaspoons;
• litere of water;
• small carrot.
Cooking Method:
1. Cooked in advance and cleaned the cold beets, cut into small, short cubes. If you are cooking soup for children, you can squeeze out figures from the beets with the help of small cuttings for cookies.
2. Cook the broth. Wash the breast fillets under cold water. Put the chicken in a saucepan and, pour in water, put on an intense heat. Bring to a boil, remove all the foam from the broth, reduce the temperature to medium and cook for another half hour.
3. Add the cooked meat, and instead of it, lower the potatoes into thin broth.
4. While the potatoes are boiling, prepare the vegetable dressing. In butter melted in a pan, place the onion, chopped in quarters of the rings. Immediately place a carrot sliced into it into thin strips and, stirring well, fry until softened. Then add a tomato to the vegetables, add a little broth and then at a minimum before a quarter of an hour.
5. When the potatoes are half cooked, send the vegetable dressing to the pan, lower the parted fillet into pieces. Bring the beetroot soup to readiness under the lid on low heat. Potatoes should soften well. 6. Five minutes before readiness adjust the taste of the soup with salt, add sour cream.
Recipe for delicious beetroot as in kindergarten for the slow cooker
Ingredients:
• two liters of finished meat broth;
• boiled beets - 4 medium-sized roots;
• two bulbs;
• four potatoes;
• carrots large and sweet - 1;
• juice from half a large lemon;
• garlic;
• sugar - 1 tbsp. l .;
• three spoons of quality vegetable oil;
• boiled eggs;
• sour cream;
• finely chopped: dill, onion feather, parsley - a couple of spoons.
Cooking Method:
1. Cut off the peel from the beets with a thin layer. Grate the flesh with a large grater and, putting it in a bowl, set aside.
2. Turn on the multicooker in frying mode. Pour the butter into the bowl and fry the medium-sized onion until transparent. Add the carrots grated in large shavings and fry until it softens.
3. Cut the potatoes into cubes or cubes, transfer them to the bowl with the roasted vegetables, and pour over the slightly cooked meat after boiling.
4. When the potatoes are almost ready, about twenty minutes later, add salt, add sugar, pour in lemon juice. Add beets and continue cooking, without changing the mode, until cooked.
5. At the end, push three cloves of garlic into the soup through the press, add fresh herbs, and let the beetroot brew for ten minutes.
6. When serving for each serving, put half a boiled egg, season with sour cream.
Meat beetroot as in kindergarten with eggs
Ingredients:
• beef pulp - 300 gr .;
• 250 gr. beets;
• half bulb onions;
• small carrot;
• two spoons of non-aromatic oil;
• fresh dill - a few twigs;
• two hard-boiled eggs.
Cooking Method:
1. Cut the beef washed with water and cut it into small pieces and boil it in two liters of water. After boiling, boil meat for ten minutes, then drain the broth. In a saucepan with beef, pour clean water and boil the meat for 40 minutes from boiling.
2. Cut the carrot and beetroot into thin sticks of approximately the same size, the potatoes - into cubes, and the onion in small pieces.
3. While broth is being prepared, in vegetable oil, fry the beetroot for 2 minutes, cover and simmer for 20 minutes. Be sure to mix it regularly. Ideally, beetroot should languish exclusively in its own juice, but if it is not enough, add a little broth. 4. After that, lay onions with carrots and fry at high temperature for about two minutes. Again, cover the pan with a lid, continue to warm up at a minimum, for about ten minutes.
5. Put potatoes in boiling broth, and, after 20 minutes, add stewed vegetables. Salt the soup, add the finely chopped eggs, boil the potatoes until soft, and remove from the heat.
6. Serve beetroot meat with fresh herbs, seasoned with sour cream.
Recipe for lean beetroot soup as in kindergarten (with vinegar)
Ingredients:
• five medium sized beets;
• potatoes - two small tubers;
• two teaspoons of vinegar;
• small carrot;
• onion half heads;
• refined oil - 2 tbsp. l .;
• rafinated sugar;
• sprigs of young green dill or parsley;
• one boiled egg.
Cooking Method:
1. Boil the cleaned beets until ready in two liters of good filtered water. Cool the roots, not getting out of the broth. It is best to do this in the evening, then the decoction will become a brighter color.
2. Chop the cooled beets on a large grater, sprinkle with vinegar, mix and temporarily set aside.
3. Bring the beetroot to the boil and place the diced potato in it.
4. Fry onion slices in vegetable oil until smooth golden brown. Add carrots to the frying pan and warm until it is soft enough and the onions are browned. Put the roast in the pan
5. When the potatoes are noticeably soft, add the beets. Do not lay the beets before the potatoes are cooked. Under the influence of vinegar, it can become more rude and not boiled soft.
6. Bring the beetroot soup to a boil. Adjust the taste of the soup with salt and sugar, cover and remove from the stove.
7. Serve after a quarter of an hour, adding crushed egg, greens and sour cream.
Beetroot as in kindergarten with sausage
Ingredients:
• 200 gr. boiled sausage without bacon and bacon;
• kilogram of sweet beets;
• liter of water or beef broth;
• one carrot;
• small onion;
• 20 gr. homemade butter;
• sugar;
• table, 9% vinegar - an incomplete spoon;
• flour;
• two tablespoons thick tomato paste.
Cooking Method: 1. Boil the beet washed from the dirt in a sufficient volume of water, cool. Then peel and cut into thin strips that look like homemade noodles.
2. Fry the chopped carrots together with the onion half rings until softened in butter. Add the tomato, stir well, heat the mass for about a minute and set aside from the stove.
3. On an intense fire, bring the broth, pre-cooked in the underwire, to a boil. Dip in it the vegetables fried with tomato, add the sausage, cut into strips or cubes.
4. In a dry frying pan to cream shades, heat the flour. Dilute it with hot broth and pour into the saucepan.
5. Add vinegar, lightly salt the soup and, removing the sample, sweeten the soup. After boiling, on a minimum fire, then sweat the beetroot for 10-12 minutes, remove from the stove and let stand for a while.
Beetroot as in kindergarten - cooking tricks and useful tips
• Try to get Bordeaux beetroot, it has a darker color and a pleasant sweetish taste.
• If you do not need beet broth for cooking the soup, bake the root vegetable, tightly wrapped in foil, in the oven or place, packed in a bag, in a microwave oven for a quarter of an hour. This will not only shorten the time, but also allow you to save a little more microelements.
• Instead of vinegar, you can use freshly squeezed lemon juice. Its acid has the same properties.
• There are recipes and transparent beetroots. They choose light beetroot for them, and boil it together with meat, from the very beginning of cooking the broth.
