Beetroot

Beets are cheap, useful, retain most of their valuable properties even after heat treatment. The first dishes from it are popular in different countries of the world. In Slavic cuisines, beetroot is made from it - hot or cold soup on the water, beet broth, broth, kvass or kefir. Unlike no less famous borscht, cabbage is not part of the beetroot, but there is always room for vegetables such as potatoes, carrots, and onions. This beet soup is pleasant to eat at any time of the year; even an inexperienced cook is able to cook it.

Cooking Features

Given the large area of distribution of beetroot, recipes for its preparation, there is a huge amount. Each mistress brings in something of their own. There is no single technology for making this soup, but there are a few general points that you should learn about before cooking.

In recipes, it is often necessary to use not raw, but already cooked beets. For the beetroot soup, you can not only boil it, but bake it. Baking will save more useful properties of the vegetable, its bright color.
To keep the beets from turning pale, a little vinegar or lemon juice is added to the soup. It also has a positive effect on the taste of the finished dish.
Cold beetroot soup is most often served with boiled eggs. Boil them should be in advance, so that at the time of serving dishes to the table they have time to cool.
A cold beetroot soup will be tastier and more satisfying if you add sausage, sliced meat, chicken breast into it.
When choosing a lean version of a dish, it will not be superfluous to introduce beans in it, this will make the soup more thick, tasty, and help fill the body's needs for protein foods.
Regardless of whether you serve hot or cold beetroot soup, sour cream will decorate it and make it tastier.

Gourmets say that a beetroot soup that has insisted for several hours is tastier than a freshly prepared one. However, seasoned soup quickly becomes viscous and tasteless, you can store it in this form for no more than a day. Beetroot should be refilled immediately before serving.

Beetroot on kvass (refrigerator)

Composition:

bread kvass - 0.6 l;
beet broth - 0, 6 l;
beets - 0, 3 kg;
fresh cucumbers - 0, 3 kg;
carrots - 0, 3 kg;
chicken egg - 2 pcs .;
green onions - 100 g;
fresh dill - 50 g;
fresh parsley - 50 g;
apple cider vinegar (6%) - 10-20 ml;
salt, sugar, sour cream - to taste.

Method of preparation:

Prepare beet broth. To do this, you can take one beet (in addition to the amount specified in the recipe), peel it, cut it into pieces, add water, put on fire. Boil need not long: when the decoction will get the desired shade, strain it and cool.
Boil or bake beets and carrots. Cool, clean. Cut into thin slices.
Mix the broth with kvass. Acidify it with vinegar if necessary. To taste, add salt and sugar. Salt is not necessary because salt will be used in the preparation of vegetable soup basis.
Boil and cool boiled eggs.
Finely chop the greens and green onions. Add salt. Spread it.
Wash the cucumbers, cut off the tips. Grind on a coarse grater or cut into small strips.
Fold the vegetables and greens into a saucepan, cover with a mixture of kvass and beetroot. Put in the fridge for a while.

After the beetroot is poured over deep plates, place half of an egg in each spoonful of sour cream.

This recipe for cold beetroot many consider classic. Claim to this “title” can and other recipes beet soup.

Cold beetroot on kefir

Composition:

beets - 0, 5 kg;
fresh cucumbers - 0, 5 kg;
kefir - 1, 5 l;
chicken egg - 4 pcs .;
sour cream - 0, 25 l;
fresh dill - 50 g;
green onions - 50 g;
salt - to taste.

Method of preparation:

Boil the beets. When it cools, peel and grate.
Wash, dry cucumbers with a napkin. Grind them grated with large holes.
Dilute sour cream with kefir. Beat with a mixer or a whisk to get a uniform composition.
Put vegetables in kefir, stir. Salt to taste and refrigerate for a couple of hours.
Boil eggs, cool, peel, cut in half. Finely chop the onion and dill.
Spread the soup in plates, add to each egg, sprinkle with herbs.

For the preparation of beetroot soup according to this recipe, you can use not only boiled, but also pickled beets, then it will have a more piquant taste. This is one of the easiest options for making cold beet soup.

Hot beetroot in meat broth

Composition:

beef or pork - 0, 35 kg;
potatoes - 0.5 kg;
beets - 0, 25 kg;
onions - 100 g;
carrots - 100 g;
water - 1, 5-2 l;
apple cider vinegar (6%) - 40 ml;
tomato paste - 40 ml;
vegetable oil - 40 ml;
sugar - 5 g;
salt - to taste;
bay leaf - 2 pcs .;
allspice - 4-5 pcs .;
sour cream, fresh herbs - to taste.

Method of preparation:

Wash the meat, cut it into portions, cover it with cold water, put it on the stove. After boiling, remove the foam, reduce the heat. Cook the meat under the lid until almost ready.
Wash the beets, boil them until ready in a separate saucepan, cool and peel. Cut into strips.
Free onion from the husk, cut into small cubes.
Carrots scrape, wash, rub coarsely.
Heat oil in a pan, put carrots and onions in it. Fry them until soft.
Add tomato paste, salt, sugar, vinegar. Extinguish 3-4 minutes, remove from heat.
Peel the potatoes. Cut it into small pieces.
When the meat is almost ready, put the potatoes in the pan, cook for 15 minutes.
Add beetroot and vegetable roast to pan. Put the spices. Continue cooking for another 10 minutes.

Before pouring the soup into plates, let it stand. Serve with sour cream, sprinkle with finely chopped greens.

Beetroot soup in chicken broth in a slow cooker

Composition:

chicken meat - 0, 5 kg;
beets - 0, 25 kg;
carrots - 100 g;
potatoes - 0.5 kg;
onions - 100 g;
tomato paste - 20 ml;
chicken egg - 2 pcs .;
vegetable oil - 60 ml;
apple cider vinegar (6%) - 20 ml;
water - 1, 5 l;
salt, fresh greens - to taste.

Method of preparation:

Wash vegetables, peel.
Chop carrots and beets on a coarse grater. Finely chop the onion.
Pour oil into the multicooker bowl, put prepared vegetables into it. Turn on the unit by selecting the “Frying” program. In the absence of such a function, you can fry in baking mode.
Fry the ingredients for 10 minutes. Add tomato paste and vinegar, stew 5 minutes without changing the cooking mode.
Temporarily turn off the multicooker. Put the contents in a bowl.
Wash the chicken, cut into portions.
Wash and peel the potatoes, cut into small cubes.
Wash and wipe the bowl of the multicooker with a towel. Put the chicken in it, cover it with water. Turn on the device for 1 hour by selecting the “Soup” program.
Take out the meat, strain the broth, put it back. Cool the meat, separate from the bones, cut into small pieces.
Put the potatoes, meat and fried vegetables. Start the unit for 25 minutes in extinguishing mode.
Pour in finely chopped greens, leave for 15 minutes in heating mode.

Serve cooked beetroot in this recipe can be hot or cold. In any case, sour cream and hard-boiled, peeled and cut into large slices of eggs are added to it.

Dietary beetroot

Composition:

beets - 150 g;
carrots - 100 g;
onions - 100 g;
garlic - 2 cloves;
fresh greens - 100 g;
whey or water - 1 l;
tomato paste - 20 ml;
lemon juice - 20 ml;
salt - to taste.

Method of preparation:

Grind beetroot and carrot on a grater, cut the onion into small pieces.
Put the chopped vegetables in a frying pan, add lemon juice, tomato paste, a little water and salt to them, stew until soft.
Finely chop the garlic.
Chop greens with a knife.
Bring the whey to a boil, put the stewed vegetables in it. Boil 10 minutes.
Enter the garlic and greens, if necessary, add salt. Cook for another 5 minutes.

Beetroot cooked according to this recipe will be tasty both hot and cold. Serve it better with low-fat sour cream.

Beetroot soup is a versatile soup that can be hot or cold depending on the recipe you choose. Cold beetroot soup, also called holodnik, is usually made on kvass or kefir, hot beet soup is cooked on water or broth. It is useful, has a low energy value. Preparing is not too fast, but easy.

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