Recipe for hot beetroot soup with meat: ingredients, cooking tips

Recipe with meat

The basis of beetroot soup can be either a chilled decoction of the red vegetable or meat broth. In addition to root vegetables, the recipe often contains potatoes, tomatoes, eggs, cabbage, and other products that increase the energy value of cold soup. Such changes can be traced in the table presented using examples of beetroot with different components.

Name of the dish	Calorie content, kcal per 100 g of product
With meat	139,5
With Chiken	81,9
With tops	173,1
Cold	55,11

Composition of ingredients

Ingredients for beetroot soup with meat:

sunflower oil - 100 ml;
veal - 400 g;
beets - 2 pcs.;
potatoes - 6 pcs.;
garlic - 4 cloves;
tomatoes - 400 g;
sweet pepper - 1 pc.;
egg;
bread - a round loaf for serving;
sour cream - 100 g;
carrots - 1 pc.;
green onions, cilantro, salt, Provençal herbs, pepper - to taste.

Step-by-step cooking process

Cooking method:

For this dish, it is advisable to use meat (fillet, brisket, back cut) from a 4-5 month old animal. This product has a juicy and delicate taste.
First, you need to fill a saucepan with 4 liters of drinking water, heat the liquid to a boil, then carefully lower the veal into the bubbling mixture. Then, after the start of a new boil, reduce the heat to minimum.
You need to cook the meat for 45 minutes. closed, then pour out the liquid, rinse the product, and return it to a clean container.
Refill the container with filtered water and continue cooking the meat for another 20–25 minutes. At the end of the process, you need to salt the composition according to your tastes.
After turning off the heat, leave the veal in the broth for 40 minutes so that the meat does not become dry.
Now you need to remove the piece from the pan, cool the product, separate the pulp from the bone, and cut the meat into small cubes.
Next you should prepare the dressing. To do this, you need to chop the tomatoes and coarsely grate the carrots. By the way, tomatoes and cucumbers are incompatible products. When they are combined, salts are formed. This is why green fruits are not included in the recipe list.
At this stage of preparation, you need to chop the seeded pepper and peeled garlic into cubes. Fry all the processed vegetables until golden brown, then add tomato pieces, season the mixture with salt and pepper, and continue to simmer the food for 5 minutes. in a closed state.
Now you need to prepare the beets. To do this, peel it and coarsely grate the root vegetable. At the same time, season the mixture with 2 tsp. salt, leave the vegetable in this form for 30 minutes, then drain the liquid.
Next, you need to add meat, beets, diced potatoes, and vegetable dressing for the soup into the broth. Continue cooking the ingredients until they are soft.
The next step is to make a “container” for the beetroot. To do this, you need to cut off the top of the bread, remove the pulp from the loaf, leaving a layer 1–2 cm thick near the walls.
Beetroot soup. Recipe for cooking in bread.
To keep the bread product intact, you need to grease the inside of the loaf with a raw egg. After this, you need to wrap the edge of the bread with foil, which will prevent the “container” from burning.
Now you should send the workpiece for 7 minutes. into an oven heated to 200 °C, then remove the dried bread from the oven, remove the paper, fill an improvised saucepan with cooled beetroot.

Rules for serving dishes, decoration

Serve this refreshing first course cold.

Classic beetroot without meat

Ingredients:

Beets – 250-350 gr.
Carrots – 150-200 gr.
Potatoes – 200 gr.
Tomatoes – 400 gr.
Onion – 70 gr.
Salt – 1.5 tbsp. spoons
Sugar – 1 teaspoon
Sour cream – 100-200 gr.
Greens – 0.5 bunch
Bay leaf – 2-3 leaves.

Cooking method:

1. Prepare the vegetables: after peeling and washing the beets and carrots, grate them on a coarse grater, wash the potatoes and cut them into slices, finely chop the onion.

2. Scald the tomatoes with boiling water, remove the skin and finely chop.

3. In a well-heated frying pan in vegetable oil, fry the onion until golden brown.

4. Then add carrots here, fry for another 2 - 3 minutes, add beets there and continue frying, then add tomatoes and simmer for 5-7 minutes.

5. Meanwhile, in a separate saucepan, bring the water to a boil, then add the diced potatoes and cook until tender.

6. Add sugar, pepper and salt to taste,

7. After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.

8. When serving, season with herbs and sour cream. Bon appetit.

Chicken recipe

Beetroot soup (a classic recipe can be found in Slavic and world cuisines) is a summer treat, which is most often prepared from seasonal vegetables and plants using beet broth, kvass and even mineral water.

Composition of ingredients

Set of components:

chicken fillet - 600 g;
sour cream - 150 g;
beets - 4 pcs.;
cucumbers - 2 pcs.;
lemon - ½ fruit;
potatoes - 6 pcs.;
eggs - 6 pcs.;
onion, dill - 2 bunches each;
salt - 1 tsp;
filtered water - 2 l.

Step-by-step cooking process

Step-by-step preparation:

At the beginning of the process, you need to rinse the chicken meat under running water, then put the fillet in a pan, pour drinking water into it, and add a little salt to the mixture.
Place the container on the stove and cook the product for 30 minutes. from the start of boiling.
When the meat is ready, remove it from the broth, cool the fillet, and cut the piece into small cubes.
Next, you should boil the potatoes in their jackets, then remove the vegetables from boiling water, cool the food, peel the tubers, and cut them into cubes.
At the same time, you need to boil the eggs hard. If the product used belongs to the highest category, it needs to be cooked for up to 15 minutes. from the start of boiling.
Now you should remove the eggs from the boiling water, cool them in cold water, peel the product from the shell, and cut into the same shape as potatoes.
At the next stage, you need to rinse the beets, put them in a saucepan, and pour hot drinking water over the root vegetables. Vegetables should be cooked until soft, after which you need to remove the root vegetables from the pan. To easily peel the beets, they should be immediately placed in cold water. After cooling, you need to peel the product, then cut the vegetables into cubes.
At the same time, you need to wash the cucumbers, divide them lengthwise into strips, and then chop the vegetables crosswise into thin pieces.
Next, you need to pour 2 liters of filtered water into the beet slices, immediately add salt to the liquid mixture, heat it to a boil, then turn off the heat. Leave the contents of the pan to cool completely, then squeeze the lemon juice into the liquid.
Now you need to wash the dill and onion, shake off excess moisture from them, cut the green feather into small rings, and finely chop the plant branches.
At the final stage, you should put all the prepared components of the soup into the beetroot mixture, season it with sour cream, and mix the mass. If necessary, salt the food.

What can I add?

You can complement the cold dish with sour cream sauce. To do this, you need to mix 100 g of fermented milk product with 1 mashed yolk.

Rules for serving dishes, decoration

Pour the beetroot soup into plates, put 1 tbsp in each. l. sour cream or sauce made from it.

Classic cold beetroot soup

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

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

We take beets as a basis - 500 g;
lettuce leaves, dill, parsley, basil – 100 g;
fresh eggs – 3 pieces;
A pair or three of cucumbers – 200 g;
onion shoots – 20-40 g;
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 beet broth. To get it, we thoroughly wash the vegetable crop and remove the top layer from it - we won’t need any cleaning. Add a couple of teaspoons of lemon juice to a two-liter saucepan 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 a ladle and cook the eggs. Then cool, peel and remove the yolks. We won't need them. Finely chop the egg whites. The beetroot soup will be more enjoyable if you don’t be lazy and cut the cucumbers into small cubes. Chop the cooked greens with onions even smaller, and shred the lettuce leaves into ribbons.

By this point, the beets should have reached the required condition; we check their readiness with a thin knife. The finished vegetable will be soft to the touch and can be easily pierced through without effort. If you did everything correctly, 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. The strained broth should yield about 1.5 liters. It's okay if the volume does not meet expectations somewhat. It’s not difficult to bring it to the required volume if you add a little boiled water. The final step is to send our broth to a cold place to cool.

We cut our root vegetable into small cubes and put in the previously chopped whites, cucumbers and herbs. Salt to taste and add granulated sugar. Fill it all with beetroot broth. Dividing into portions, season our soup with sour cream. The beetroot soup is ready.

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

Beetroot soup with sausage for true gourmets

For those who want a heartier dish, you can offer beetroot soup 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 healthy apples – 1 teaspoon;
salt.

Delicious recipe! Side dish for pork entrecote

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

Leave the broth in a cool place or just on the stove until it cools down thoroughly. There is no need to strain, let it cool as is. It is better to cut all the ingredients that will go into our dish into small cubes. When the cuts are the same, the finished dish looks much prettier.

Carefully cut the eggs: they have the unpleasant property of crumbling when cut. We cut potatoes, cucumbers, and meat products. Mix our base and season it with finely chopped herbs. Divide the slices into portions and add the beets along with the broth. If desired, you can also add sour cream.

Compare cold beet soup with sausage with cold borscht:

Beetroot recipe with kefir

Would you like an unusual and refreshing soup? Perhaps beetroot soup made with kefir will become an original novelty for you.

beets – 500 gr;
high fat kefir – 3 cups;
a couple of cucumbers;
a pair of eggs; greenery;
sour cream;
table salt.

The washed and well-boiled beets are placed entirely in a pan of water and simmered on low flame for approximately 50 m. The required time until the beets are fully prepared is determined by their size and degree of hardness. As soon as the beets are cooked, transfer them to cold water and leave to cool for 30 minutes. We peel the cooled beets, grate them on a grater with large slits or cut them into cubes, put them in a saucepan and add just a little salt.

Fill the beets with kefir and add half a glass of water. Mix the mixture very well and add salt again, this time to taste. At the same time, take a minute and boil the eggs until hard. Chop the eggs into one bowl along with the herbs and cucumbers. The resulting salad is stored separately and will serve as a dressing for the soup. Before the meal, fill the “salad” base with beetroot-kefir infusion and serve to hungry household members.

Beetroot soup with roasted beet broth

Not everyone likes raw beets. There are gourmets who prefer to have beetroot soup 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.;
several garlic cloves; greens;
a little vegetable oil.

Baked beets will help us implement this original recipe. Place the beets in water and let them get thoroughly wet, this way the dirt saturated with moisture can be washed off more easily. The secret is that the beets are baked in their skins, and they need to be clean. Dry the fruits, cut off the tops and roots and place them on a baking sheet lightly greased with vegetable oil. Preheat the oven to 200 C° and place the vegetables inside for 40 minutes.

In order for us to get a tasty and interesting broth, we need to flavor it. To add some zest, pour vegetable oil into the bottom of the pan and fry the onion and garlic in it. At the same time, boil the chicken broth separately.

We clean the baked beets, chop them into 7-8 parts and put them in a pan with our garlic oil. Pour in broth and boil. Reduce the heat: for the beets to absorb the aromatic broth, they need to simmer 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 blend until smooth. Place it in a cool place so that the beetroot can cool thoroughly. Your soup can be served for lunch!

Cold beetroot soup with beef

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

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 it into portions. Boil potatoes and beets in their skins. Don't forget to place them under cold water: this will make the skin come off easier. We clean the prepared vegetables.

The beets are cut into small pieces or grated, placed in a pan of water and boiled. Squeeze half a lemon in there. The resulting broth will serve as broth.

Cut the boiled eggs, potatoes and cucumber into cubes. Chop the greens even finer. Thus, the soup consists of three components: chopped vegetables with egg, chopped beef and broth. We combine them before the meal and enjoy a hearty lunch. Sour cream will help enhance the taste sensation.

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

Beetroot soup with kvass

A very interesting recipe for beetroot soup with kvass. It will diversify your menu and delight your family with its original taste. The composition also includes meat, so the dish is quite filling.

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

Cook the meat, let it cool, cut into portions.

We clean the beets. Grate two raw medium-sized beets and mix with kvass. Let the mixture sit for a couple of hours. We cook the other two in boiling water, waiting until they become soft. Remove the beets from the pan and squeeze lemon juice into the broth. Once the red boiling water has cooled, you can add salt to it if you wish.

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

Strain the mixture of kvass and 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 instructions for beetroot making with kvass:

Country beetroot grower

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 and winter, and beetroot soup diversifies the menu well in the 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, add a little salt, be sure to skim off the foam. While the broth is preparing, 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 grated carrot is enough. Cut a large onion into small cubes. Peel five to six medium potatoes and cut into cubes. Cool the cooked meat and cut into cubes.

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

Beetroot soup with ginger

Ginger beetroot will definitely surprise you with its colorful taste. Fresh ginger is simmered with beets and potatoes to create a nutritious soup. The combination of ginger beetroot with yogurt allows you to get a complete dish.

Ginger beetroot

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 cloves garlic, 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 Low Fat Plain Yogurt.

To grate ginger, we suggest using a ceramic grater for the most precise results and the least amount of annoying hair. This recipe is amazing! Ginger and garlic work well together, and the subtle beetroot flavor makes the soup unusually fresh. Very easy to do. You'll definitely want to do this again.

Recipe with tops

According to nutritionists, beet leaves contain much less sugar than the root vegetables themselves, so hot soup with tops is recommended for consumption by people suffering from diabetes. This dish is suitable for anyone losing weight.

Composition of ingredients

List of ingredients:

butter - 50 g;
beef/pork on the bone - 700 g;
corn starch - 20 g;
dill seeds - 1 tbsp. l.;
onion - 100 g;
beets with tops - 1 pc.;
laurel leaf;
apple cider vinegar - 60 ml;
salt, pepper - according to preference;
clove of garlic;
sour cream - 100 g;
pepper, salt - ½ tsp each;
dill - ½ bunch.

Step-by-step cooking process

Step-by-step preparation:

It is better to start creating soup by processing vegetables. To do this, you need to separate the tops from the beets, wash the leaves well, shake off excess liquid from them, and cut the plates into pieces up to 2.5 cm long.
Now you should put clean beets in a saucepan, fill it with drinking water, and boil the product until soft.
When the root vegetable is ready, you need to remove it from the pan, cool the vegetable, peel it, and coarsely grate the product.
Next you need to start processing the meat. To do this, rinse the pork/beef thoroughly, blot the product with napkins, then pepper and salt the meat.
Now you should place a whole piece of meat in a duckling or cauldron and fry in oil until brown.
At the next stage, you need to pour 1.6 liters of filtered water into a container with beef and heat the mixture to a boil. You need to simmer the meat over low heat until cooked, then remove it from the pan. Wait until the beef has cooled, after which you need to separate the flesh from the bones, cut into portions, and return the resulting pieces to the strained broth. Add boiling water to it to bring the composition to its original volume.
Now you need to place chopped garlic, finely chopped onion, bay leaf, chopped tops, and dill seeds into the broth.
Next, season the mixture with pepper and salt, and cook the food for 20–30 minutes. over low heat. If the beets are not quite sweet, you can add a pinch of sugar. This component acts as a natural flavor enhancer.
To create a thicker consistency of the soup, you need to pour the starch into a saucepan and fill the product with cold water. Heat the mixture to a boil, slowly introduce it into the beetroot container, constantly stirring the mass with a spoon.
Remove food from heat, season with chopped dill.

Rules for serving dishes, decoration

Serve beetroot soup with tops hot, warm or chilled along with freshly baked homemade bread. Season each serving with a spoonful of sour cream.

Beetroot recipe - 5 classic soup preparations

1. Hot beetroot recipe without meat
2. Beetroot recipe classic with meat, hot with boiled beets
3. Beetroot soup with chicken recipe hot
4.Beetroot soup in a slow cooker Redmond recipes
5.Classic cold beetroot recipe

Hot beetroot recipe without meat

We love watching various culinary programs, we recently watched a broadcast where they prepared beetroot soup with vodka, this was probably a reference to Russian dishes, but we have never added vodka to beetroot soup, but, nevertheless, we wanted to share the recipe for beetroot soup.

We searched and found easy and simple recipes for this spring or summer soup. We think this soup will be very tasty, so one option is “Polish borscht”

delicious salads here

Ingredients

Pre-baked beets 6 pcs Potatoes 2 pcs Small onions 3 pcs Greens 2 eggs Salt Grape vinegar 2 tsp Vegetable oil for frying

You can take smaller beets, pre-baked.
Cut 2 potatoes in half and put them in boiling water, we need to boil them until tender.
While the potatoes are cooking, cut the onion into fine cubes and fry it until golden brown. When ready, remove the onion to the side.
Mash the boiled potatoes thoroughly and send them back to the broth.
Grate the beets on a coarse grater and add 2 tablespoons of grape vinegar and mix thoroughly, we do this so that the beets retain their beautiful color.
Next, salt our broth with potatoes, add fried onions and our beautiful beets, bring everything to a boil, but do not boil, cover with a lid and let it brew for 10 - 15 minutes.
We get a beautiful and flavorful soup.
Add greens and one egg, a spoonful of sour cream.
We have no doubt that it is very tasty! It's somewhat similar to vegetarian vegetable soup, if you remove the egg.
Baked beets add their unusual aroma and sweetness, so we recommend it! It turns out very light, especially suitable for those who are on a diet!

Beetroot recipe classic with meat, hot with boiled beets

For lunch we will prepare a recipe for beetroot soup with beef; if you like rich soup, we recommend this method. This option will require you to spend some time while the meat is cooked. It is advisable to make it with boneless pulp.

Beetroot soup in a slow cooker Redmond recipes

Many people prefer the classic recipe for making beetroot soup on the stove, but today we will look at an option like cooking beetroot soup in a slow cooker. The steps are very simple, even a beginner can handle it. The main thing for you in the kitchen is to have a multicooker. We will need a standard classic beetroot set.

Method for preparing beet soup in a slow cooker:

In our case, we will use a multicooker - “Redmond”.

Turn on the frying function.
Prepare grated carrots and finely chopped onion
First, heat the oil and wait a couple of minutes to add the onions and carrots. Fry for 5-6 minutes, set for about 11 minutes, after 4 minutes have passed,
add boiled and grated beets and mix with a spoon, fry for about 4 minutes.
We add the rest of the ingredients, first the diced potatoes, throw in the raw beef in cubes and add salt to taste and season, add herbs and peppercorns.
Pour in 2 liters of water and stir. Set the soup mode to 55 minutes. You can leave it in warm mode for another 20 minutes.

Classic cold beetroot recipe

This version of cold beetroot soup is ideal for the summer; many people call this soup “holodnik”. This soup is known in many countries, especially in the CIS. Let's see what is the secret of the popularity of cold borscht.

Ingredients:

Beetroot 4 pcs medium Potatoes Cucumbers 2-3 pcs Fresh greens

We peel the raw beets and throw them into boiling water for half an hour and add a teaspoon of sugar, salt, a teaspoon of vinegar to preserve the color, after it is ready, you need to cool and strain, this is the basis of beetroot soup or cold borscht, the rest is according to the classic recipe, cook not difficult.
Makes about 2 liters of beet broth and a plate of beets
All that's left is to chop the ingredients
Boiled potatoes, fresh cucumber, greens, onion
Vegetables for soup are usually cut into lengthwise strips.
Cut the potatoes the same way
Now it’s the turn of fresh herbs, chop a mixture of parsley and dill
All greens collected in a bowl. There is only one ingredient left in the soup - boiled beets. Then fill with broth. It turns out to be the perfect cold brewer

Source: https://receptyvkusnye.ru/supy/svekolnik.html

Kholodnik

Beetroot soup (a classic recipe involves preparing both hot and cold soup) in its traditional version is present in Polish (Chiodnik), Belarusian (Haladnik), Russian (Holodnik) cuisines under similar names.

True, the content of food and the preparation of dishes can have different variations.

Composition of ingredients

List of components:

sour cream - 100 g;
green salad - 20 g;
cucumbers - 150 g;
beets - 300 g;
green onion - 30 g;
regular sugar - a pinch;
hard-boiled egg - 1 pc.;
citric acid - to taste;
parsley - 10 g
mustard - 1 tsp.

Step-by-step cooking process

Cooking method:

At the initial stage, you need to place thoroughly washed beets in a saucepan and add 2 liters of purified water. In order for the vegetable to retain its bright color, you should add a little citric acid to the liquid.
Boil the root vegetables until soft, then remove the beets from the container, peel them, and finely chop the product.
Next, strain the beet broth through a sieve. Place chopped egg white, chopped lettuce, sliced onion, and diced fresh cucumbers into the resulting liquid soup base.
In Rus', such cold soup was not usually seasoned. However, for those who want to enjoy the special taste and attractive color of the dish, you need to combine sour cream, mustard and sugar in a bowl. Mix the mixture well, place it in a saucepan with the future food, add chopped dill.
Place the prepared beetroot soup in the refrigerator for 2-3 hours so that all the aromas of the enclosed products combine into one flavor bouquet.

Rules for serving dishes, decoration

There are 2 ways to serve a dish to the table. In the first case, you need to pour the prepared food into plates, supplement the food with bread and boiled potatoes. Alternatively, place a decoction with coarsely grated beets in a separate bowl.

Arrange greens, eggs and cucumbers in serving vases or rosettes. Serve the dressing in a gravy boat. Each guest can choose the components of sour cream according to their tastes.

Classic recipe

Classic hot beetroot soup
The classic variation of beetroot soup is somewhat reminiscent of borscht, but is a complete vegetable dish and is cooked without adding meat.

Beetroot soup is quite easy to prepare, and the hot version of this dish is just as tasty as the cold one.

To prepare hot beetroot soup (step by step recipe below), you will need:

2-3 pieces of beets
1 onion
1 medium carrot
2 tomatoes (can be replaced with tomato paste)
green onions, salt and spices to taste

Cooking process:

Boil the beets
- place the peeled and coarsely chopped root vegetable in a saucepan with water (you can put the whole beets without cutting them).
While the beets are cooking, finely chop the onion, grate the carrots
, mix and sauté in vegetable oil.
Remove the skin from the tomatoes and grate them.
If you use tomato paste, just add it to the vegetables. It's time to remove the beets from the soup and grate them.
The beet broth
obtained in the first step - add about a liter. Add onions, carrots and beets to the resulting vegetable broth.
The soup has about twenty minutes left to simmer
, after which it needs to be poured into plates. If desired, garnish each serving with finely chopped herbs.

On kefir

The taste and nutritional value of this dish lies in the harmonious combination of beets and fermented milk product.

In the summer heat, such a soup will not only refresh you, but also fill your body with useful substances.

Composition of ingredients

Product set:

cucumbers - 700 g;
garlic - 4 cloves;
beets - 700 g;
kefir - 2 l;
onion feather - 60 g;
dill - 60 g;
salt - 1 tsp.

Step-by-step cooking process

Cooking process:

In this version of creating summer soup, you will need a sweet young root vegetable. The beets must be washed well, peeled, finely grated, and put the resulting mass into a bowl.
The cucumbers used should not be bitter. Otherwise, you need to cut off the peel from fresh vegetables, coarsely grate the fruits, and add the resulting mass to the beets.
Next, pour the collected products with kefir, sprinkle the composition with chopped garlic and chopped dill. Add salt to the resulting mass and mix everything carefully.
Leave the cooked food for 30–40 minutes. in the refrigerator, after which the food should be served.

What can I add?

It is recommended to complement this dish with boiled potatoes and juicy radishes. The added ingredients will make the food more satisfying and attractive.

Rules for serving dishes, decoration

Serve the dish chilled with fresh bread.

With fish

Beetroot soup will become especially satisfying and nutritious if the recipe, including its classic version, includes underwater inhabitants of the seas and oceans. The resulting dish is dietary and has satisfying and nutritious properties.

Composition of ingredients

Required ingredients:

onions and carrots - 1 pc.;
cancerous cervixes - up to 10 pcs.;
beets and tops - 150 and 200 g, respectively;
salmon - 130 g;
tarragon and thyme - 2 stalks each;
sorrel - 50 g;
pike perch - 130 g;
cucumbers - 100 g;
mustard - 30 g;
lemon juice - 20 ml;
horseradish - 30 g;
laurel leaf;
dill - 20 g;
salt, granulated sugar, peppercorns - to taste;
bread kvass - 250 ml.

Step-by-step cooking process

Creating a dish:

It's best to start the process by cooking seafood. To do this, pour 250 ml of slightly salted drinking water into the pan. Dip thyme, carrots, peeled onions, bay leaves, tarragon, and dill into the liquid.
Next, you need to put well-washed crayfish necks and cleaned fish into the aromatic composition, then heat the mass to a boil. Cook the necks for no more than 5–7 minutes to prevent them from becoming rubbery.
When the necks are ready, you need to remove them from the broth and place them on a plate.
Continue cooking the pike perch for another 15 minutes, then remove the product from the container. The fish must be cooled, after which it is necessary to separate the meat from the bones. It is recommended to strain the broth.
Now you need to process the tops. To do this, you need to set aside 4 beet leaves. The rest of the plant, including the stems, should be filled with a small amount (about 150 ml) of hot and slightly salted filtered water.
Keep the processed greens in the liquid for 1–2 minutes, then remove the tops, cool, cut the plates and stems into small pieces.
Next, you need to rinse the sorrel, onion and dill under running water, shake off excess moisture from the branches, and finely chop the plants.
At the next stage of preparation, you need to boil well-washed beets until soft, then place the root vegetables in 150 ml of drinking water.
When the vegetables are ready, you need to remove them from the liquid, cool, peel, and cut the beets into small cubes. Cucumbers should be decorated in the same way.
Strain the beet broth and leave it like this until completely cooled.

Rules for serving dishes, decoration

The decoration of this dish is a special ritual. To do this, place grated horseradish, processed herbs, mustard, cucumbers and beets into serving plates. Next, you need to add a pinch of salt and sugar to the resulting mixture. Now you should pour the thick mass with cooled beet broth, squeeze a few drops of lemon juice into it, add fish broth and kvass.

The ratio of the liquid composition can be adjusted to suit your tastes. Finally, you need to mix the food ingredients well and add an ice cube to each serving. Next to the plates, place a beet leaf, on which place pieces of fish and crayfish necks.

With quail eggs

The presented dish is distinguished by its original appearance and beneficial properties.

Quail eggs have much less cholesterol than chicken eggs, more valuable substances for the body, and never contain salmonella.

Composition of ingredients

Components used:

olive oil - to taste;
beets - 1 kg;
potatoes - 800 g;
cane sugar - 3 tbsp. l.;
horseradish - 2 tbsp. l.;
quail eggs - 15–16 pcs.;
radishes - 6 pcs.;
wine vinegar (preferably white) - 4 tbsp. l.;
beet tops - 150 g;
sea salt, pepper - according to preference;
cucumbers - 600 g;
onion feather - 4 bunches;
sour cream (fat content 10%) - 200 g.

Step-by-step cooking process

Cooking technique:

At the beginning of the technological process, potatoes and beets should be washed and dried well.
Now you need to pepper the products, wrap the vegetables separately in foil, and place them on a baking sheet.
Send completed blanks for 40 minutes. (time depends on the size of the fruit) into an oven heated to 180 °C. It must be borne in mind that beets prepared by boiling lose a lot of juice, while when baked, the root vegetable turns out tastier and healthier.
When the vegetables are ready, they need to be removed from the oven, cooled and peeled, then coarsely grated or cut into strips.
Now you need to pour the resulting mass with mineral water for 1 hour.
At the next stage of preparation, cucumbers, potatoes and radishes should be coarsely grated, dill and green onions should be chopped into a separate container.
To process the tops, you need to remove the hard core from the leaves and cut the plates into thin strips.
Next you need to boil the eggs. To do this, place the product in a saucepan and fill it with slightly salted water. Eggs should be cooked for 20 minutes, after which they need to be cooled in cold liquid, shelled, and each egg divided into halves.
Now you need to strain the beet broth through a sieve, leaving the thick part of the mass on the mesh. Add sea salt, horseradish, sugar, pepper and vinegar to the liquid mixture.
To finalize the dish, you need to put all the herbs and vegetables on plates and pour the beetroot broth over the mixture. It is best to decorate food with halves of quail eggs; it is advisable to place 1 tbsp in each serving. l. sour cream.

What can I add?

Beetroot soup (a classic recipe is often supplemented with various protein products) with the addition of eggs will be both a refreshing and very healthy dish.

Rules for serving dishes, decoration

Before serving, the food must be steeped and then poured into portioned plates.

Beetroot soup with tops and beef

2 liters of water;

400 grams of beet tops;

4 potatoes;

Vegetable oil;

A bunch of greenery.

1. Wash the meat and cook until soft. Salt is added during cooking.

2. Peel onions and carrots and grind them in a blender.

3. Pour sunflower oil into the multicooker bowl. Throw in chopped vegetables. Fry them for ten minutes in the “Baking” mode.

4. The tomato is washed, cut and added to vegetables.

5. Potatoes are washed, peeled and cut. Place in a bowl.

6. The boiled meat is cut and fried.

7. Pour meat broth over all sautéed ingredients.

8. Beets are washed, peeled, cut into 4 pieces. Add to vegetables and meat.

9. Simmer everything for one hour in the appropriate mode.

10. After the allotted time, the beets are pulled out, grated and added to the soup.

11. Before cooking, add herbs and lemon juice.

12. Beetroot soup is served with sour cream and fresh bread.

Boil the beets in their peeled form, do not forget to add a little lemon juice or ordinary vinegar to the water, then the vegetable will not lose its bright color.

All ingredients can be chopped in a way that suits your taste: cubes, bars, straws, using a grater. The main thing is that all products are of the same shape.

Vegetables for beetroot soup can be boiled in three ways: boil in water in a saucepan on the stove, wrapped in foil in the oven, or put in a bag in the microwave.

If you are preparing beet soup with meat from beet tops, do not forget to cut off the hard core from the tops, using only soft leaves for cooking.

The tastiest beet soup with meat comes from young beets. You can also cook from an old fruit, but then it is better to bake the vegetable before adding it to the soup. Some people prepare beetroot soup from pickled and frozen vegetables.

The infused soup is much tastier, but if you managed to season it with sour cream, keep in mind that the seasoned product can be stored for no more than 12 hours. Therefore, when cooking in advance, add sour cream only to plates, and not to the pan.

Fresh herbs and sour cream make the taste of beetroot and meat more tender and rich.

Today we will prepare beetroot soup, which comes in two types: hot and cold. I will introduce you to a recipe for hot beetroot soup, which turns out just like in kindergarten. By the way, I tried to cook it at home just for the sake of the children, because they became huge fans of this dish. To be honest, it wasn’t that long ago that I learned this particular recipe for preparing it and, having tried it, I understood why my children are crazy about it. Now I happily eat kindergarten beetroot soup with them.

With feta

Oddly enough, but previously the underground part of plants was not used in nutrition. Perhaps for this reason, beetroot soup as a culinary dish only appeared in the 17th century, gradually being replenished with various tasty products. For example, aromatic feta cheese.

Composition of ingredients

Product composition:

olive oil - 50 ml;
a bunch of celery greens;
vegetable broth - 500 ml;
regular sugar - 40 g;
beets - 6 pcs.;
feta cheese - 200 g;
wine vinegar - 2 tbsp. l.;
cucumbers - 3 pcs.;
sour cream - 100 g;
celery stalk - 10 g;
salt, pepper - optional.

Step-by-step cooking process

Cooking order:

Initially, you need to wash and peel the beets and finely grate the root vegetables. Place the remaining pulp in cheesecloth, squeeze the juice out of the mass, add it to the beet broth.
Next, you need to grate the celery root, squeeze the juice out of the resulting pulp, and pour the mixture into the beet mixture. Add pepper, salt, olive oil, vinegar, regular sugar or powder.
At the next stage of preparing the dish, you should cut the cucumbers into cubes, chop a stalk of celery, and crumble the cheese into small cubes.
Now you need to place all the prepared components of the dish in a soup bowl, fill the dish with beetroot filling. Mix the resulting mass well and season it with fresh sour cream.

Rules for serving dishes, decoration

Serve the soup in the refrigerator to the table, sprinkle the food with chopped dill or other favorite herbs.

Recipe 4: Hot beetroot soup

A very tasty, filling and appetizing first course. Hot beetroot soup is prepared from a standard set of vegetables with the addition of tomato paste, spices and bay leaves.

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 each of sugar and vinegar;
Tomato paste – 2 tbsp. l.

Cooking method:

Grate the peeled carrots and beets on a coarse grater. Chop the cook, peel the potatoes and cut them into small cubes. Finely chop the greens. Fry the onion in vegetable oil, then add carrots to it. Fry the vegetables for 3-4 minutes. Add beets to the onions and carrots and add tomato paste diluted in a small amount of water and 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, add the potatoes and cook until soft. Then add the roast and bay leaf. Cook the beetroot soup for another 10-15 minutes. Serve the dish with sour cream and finely chopped herbs.

Beetroot cream with yogurt

Natural fermented milk product contains microorganisms that help normalize intestinal microflora. The lifespan of these components is very short - no more than a month, so it is better to use homemade yogurt.

Composition of ingredients

Set of ingredients:

cucumbers - 2 pcs.;
eggs - 2 pcs.;
young beets - 2 pcs.;
onion feather - bunch;
boiled eggs - 2 pcs.;
potatoes - 2 pcs.;
yogurt - 1 l;
salt, green onions - to taste.

Step-by-step cooking process

Cooking process:

To start creating the dish, you need to boil the beets, eggs and potatoes.
When the products are ready, they should be removed from the liquid and cooled. Vegetables must be peeled and eggs must be removed from their shells.
Now you need to place the processed components of the future dish in a blender bowl, grind the products to a puree consistency. If desired, tubers, eggs and root vegetables can be passed through a sieve.
Next, you should put the resulting mass into plates, then pour the composition with natural yogurt.

Rules for serving dishes, decoration

When serving, use a sliced egg along with chopped onions and chopped herbs as a decoration.

Classic cold beetroot soup

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

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

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

Beetroot soup with sausage for true gourmets

For those who want a heartier dish, you can offer beetroot soup 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 healthy apples – 1 teaspoon;
salt.

Compare cold beet soup with sausage with cold borscht:

Beetroot recipe with kefir

Would you like an unusual and refreshing soup? Perhaps beetroot soup made with kefir will become an original novelty for you.

beets – 500 gr;
high fat kefir – 3 cups;
a couple of cucumbers;
a pair of eggs; greenery;
sour cream;
table salt.

Beetroot soup with roasted beet broth

Not everyone likes raw beets. There are gourmets who prefer to have beetroot soup 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.;
several garlic cloves; greens;
a little vegetable oil.

Remove the beetroot from the heat and use a blender to blend until smooth. Place it in a cool place so that the beetroot can cool thoroughly. Your soup can be served for lunch!

Cold beetroot soup with beef

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

Includes:

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

Delicious recipe! Tartlets with champignons recipes with photos

The beets are cut into small pieces or grated, placed in a pan of water and boiled. Squeeze half a lemon in there. The resulting broth will serve as broth.

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

Beetroot soup with kvass

A very interesting recipe for beetroot soup with kvass. It will diversify your menu and delight your family with its original taste. The composition also includes meat, so the dish is quite filling.

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

Cook the meat, let it cool, cut into portions.

Strain the mixture of kvass and 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 instructions for beetroot making with kvass:

Peasants have known beetroot soup since time immemorial as Kholodnik soup. The Polish population calls the soup Chłodnik, Belarusians – Khaladnik. In essence, beetroot soup is ordinary cold borscht. Chilled soups are included in many national dishes of Eastern European cultures. Beetroot soup occupies an important place in Russian cuisine and is prepared in a variety of ways. The only constant ingredient is beets.

A reasonable question: how is beetroot soup different from regular okroshka? The answer is not as obvious as it seems. Of course, okroshka is prepared with kvass, and beetroot soup with strained beet broth, but the differences don’t end there. The main difference is that kholodnik is a completely vegetarian dish and does not contain meat products. However, modern housewives often neglect this rule.

The traditional basis of beetroot soup is beetroot and sorrel broth. The edible ingredients of the soup are: pickled or boiled beets, onions, chopped cucumbers, dill and parsley. However, there are unconventional formulas for beetroot, in which case kefir starter is used as the base. They have one thing in common - in any case, the soup is served cold.

In the summer, beetroot soup is not inferior in popularity to okroshka, and surpasses such first courses as borscht. No matter how it may seem that there are a great many recipes for beetroot, in reality all the recipes are similar. The difference is so insignificant that it’s even surprising how you can create more than 30 recipes found on the Internet.

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

With zucchini

Beetroot soup (a classic cold soup recipe in a modern version can be supplemented with nuts) with macadamia is a very interesting dish option. The Australian exotic fruit can be replaced with walnuts or hazelnuts.

Composition of ingredients

List of ingredients:

pea sprouts - 30 g;
potatoes - 3 pcs.;
zucchini - 6 pcs.;
goat cheese (preferably soft) - 300 g;
beets - 2 pcs.;
macadamia nuts - 300 g;
salt, pepper - to taste.

Step-by-step cooking process

Recipe description:

At the initial stage of creating a dish, you need to thoroughly wash the beets, then peel the root vegetables. Using a juicer, extract juice from vegetables.
Now you should peel the potatoes and zucchini and cut the products into large pieces.
Fill the pan with drinking water, heat it to a boil, then put the pieces of vegetables into the hot mixture, boil the food until soft.
When the products are ready, they need to be removed from the container and cooled completely.
Next, place the cooled ingredients in a blender glass and grind the vegetables to a puree consistency.
Place the resulting mass from the bowl of the appliance into a saucepan, add beetroot juice to the container. Mix the mixture well and heat it to a boil. Now you can add salt and pepper to the soup and leave it like that to cool.
At the final stage, chop the nuts with a knife and fry the kernels in a frying pan until golden brown. Crumble the cheese with your hands.

Rules for serving dishes, decoration

To decorate the dish, you need to pour the cooled soup into plates, then put portions of cheese and nuts in them, you can decorate the food with sprigs of sprouted peas. Such an appetizing dish should definitely be served with slices of bread with a crispy crust.

The history of cold soup has such a long culinary path that a simple dish has acquired its secrets and gastronomic secrets:

The main component of beetroot is the root vegetable of the same name, so special attention should be paid to its selection. To obtain tasty food, only a table type of oval-spherical vegetable with sweet, dense and juicy pulp of light burgundy color without ringing is suitable.
The second most important will be beet broth. The richer it is, the tastier the dish will be.
1 tbsp will help preserve the bright color of the fill. l. vinegar or 2 tbsp. l. lemon juice, which should be added when cooking root vegetables.
To obtain a thick soup, beets only need to be grated, but not cut.
It is better to bake root vegetables and potato tubers to preserve more valuable elements in them.
Beets can be used in a pickled state, which will not only speed up the cooking process, but also add unique flavor notes to the dish.
Beetroot soup is a cold liquid food, but the recommended temperature at the time of serving food is +10... +14 °C. The tongue and teeth should not experience discomfort while eating.
If broth is used for beetroot soup, it is advisable to prepare it from fresh meat on the bone, which will provide the dish with beneficial properties and rich taste.
Old Russian holodnik recipes call for adding a small amount of wine to the food, which will give the food piquant notes and a subtle aroma.
If the soup is prepared without kvass, you need to increase the amount of beet broth.
A summer dish must certainly include fresh herbs, without which the food will lose its gastronomic flavor.
You can use yogurt, ayran, matsoni, buttermilk, kefir, yogurt, tan or whey as a filling.
To create a more sour taste, you can add vinegar, homemade cucumber pickle brine, or lemon juice to the soup.
Seasoned beetroot will not lose its nutritional properties within 1 day of being in the refrigerator. In the future, the food will become sour and unpleasantly sticky.
The best beetroot soup is a fresh and well-infused summer dish. To prepare delicious food, you can use any recipe you like or take the classic version as a basis and supplement it with the desired ingredients according to your own preferences.

Hot beetroot

Kitchen utensils and appliances:

hob, saucepan of at least 3 liters.

Ingredients

Meat for broth	500 g
Beetroot (medium head)	1 PC.
Onion	1 PC.
Potato	4-5 pcs.
Bay leaf	1 PC.
Carrots (small)	1 PC.
Salted lard	20-30 g
Bulgarian pepper	1 PC.
Parsley and dill	1 bunch
Sunflower oil	4-5 tbsp. l.
Citric acid or vinegar	1 tbsp. 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 the meat of your choice

, you can make broth from vegetables or just take water. If you decide to make soup with meat broth, take half a kilogram of beef on the bone, which will make it rich and healthy. It is better to take fresh meat, because frozen meat no longer has the same aroma and taste.

Also for the dish , choose sweet beets

, because it is this vegetable that gives the main taste to the treat. The ideal beetroot is that it has an oval-spherical shape and dark red skin. Did you know? Beetroot soup can be prepared from pickled beets, which will become its “highlight”. You can marinate it at home a day before preparing the soup.

You can also make the soup with fresh roasted beets.

. This way the vegetable will give all its taste, color and aroma to the dish, making 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 soup. You will learn to what degree you should fry lard and what you will get as a result of cooking.

Serving options

You can serve beetroot soup with sour cream
or mayonnaise.
You can add lard and garlic to it. To prevent the garlic from being too spicy, remove the core from it.
Pies with liver
, meat or potatoes will be an excellent addition to the soup.
Brown bread goes perfectly with soup.
It does not require special decoration
, because thanks to its composition it has a rich color and appetizing appearance.

How to cook faster

To make cooking faster, prepare some ingredients in advance.

. For example, broth and beets can be boiled earlier and stored in the refrigerator.

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