How to cook beetroot soup

Soups in the kitchen of the Slavic peoples occupy a central position. If you count all their varieties, you get 15-20 basic options with 100 or more modifications. Some of them have become quite independent, such as, for example, beetroot soup, born from a more familiar borscht.

How to cook beetroot hot: recipe for lenten dishes

Beetroot hot to his progenitor - borsch- is the closest. And even he has 9-10 modifications, differing from each other slightly (in the form of chopped ingredients) and globally (in the base on which it is boiled). Unlike the cold beetroot, hot is used at any time of the year and has, perhaps, the least contraindication. After all, cold soups are often prohibited in diseases of the gastrointestinal tract because of the temperature of the dish. His hot version can be a good substitute for his beloved soup.

A lean recipe is the best choice for digestive disorders or during recovery from a serious illness, including surgery. In such a beetroot soup only vegetables will be present, in the absence of contraindications a chicken egg, greens, and garlic are added. Addition to it usually becomes low-fat sour cream, and beetroot is pre-baked to make it more tender.

Composition:

1. Beets - 3 pcs.
2. Carrots - 1 pc.
3. Onion - 1 pc.
4. Bulgarian pepper - 1 pc.
5. Celery and Parsley Roots
6. Black Pepper Peas
7. Bay leaf
8. Salt, sugar - to taste
9. Lemon juice
10. Dill
11. Garlic - 2 cloves
12. Chicken egg - 1 pc.

Cooking:

• Vegetables are washed, laid out on a baking sheet and slightly wiped with a napkin soaked in a drop of olive oil. The temperature of the oven is 100-120 degrees, otherwise the vegetables will simply dry out and burn. In this case, the pepper is removed from there at the very beginning, as soon as it has lain 10-15 minutes.
• Then carrots and onions are harvested (10 minutes after the pepper) and beets after another 10 minutes. Each of the vegetables will need to be cleaned, pulp through a grater, or whipped in a deep bowl with a blender.
• Water is poured into the pan, the vegetable puree is poured, and finely chopped dill, black pepper and bay leaf are poured. You can pour 1 tbsp there. lemon juice. And be sure to put on 1 tsp. sugar and salt.
• On a high power of fire, bring the beetroot soup to a boil, hold for a little - 3-4 minutes. Before serving, it is added to the table with a minced clove of garlic, a spoon of sour cream, complemented with half a boiled egg. You can cook pampushkas for the dish and thicken it at the last minute of cooking with the beaten yolk of the egg.

Delicious beetroot soup in meat broth

Composition:

1. Beets - 3 pcs.
2. Carrots - 1 pc.
3. White cabbage - 0.5 pcs.
4. Meat on the bone - 1 kg
5. Onion - 1 pc.
6. Spices - to taste
7. Salt, sugar - to taste
8. Dill
9. Garlic - 2 cloves
10. Chicken egg - 1 pc.

Cooking:

• 1st stage - cooking broth. For it is required to pick up an impressive piece of meat on the bone to get a rich base for the beetroot. It is poured cold (this is important!) With water, brought to a boil and boiled for 1.5-2 hours, after having reduced the power of the burner. Behind the broth will have to follow, constantly removing the foam gathering on the surface: folding protein.
• After 30-40 minutes put chopped cabbage, beets and carrots into the pan. And after 1 h, chopped onions will join them. All spices and herbs should be introduced just before serving, when the fire is turned off under the pan, and the dish for the last 3-5 minutes will reach the residual heat.
• At this moment, garlic is poured, torn finely dill, favorite seasonings. For example, coriander and dill 0.25 tsp, and to them 1 tsp. Sahara. Or cumin seeds - they are perfectly combined with boiled beets.
• Be sure to spice up the dish with an egg and sour cream cut in half.

Cold beetroot soup: recipes with photos

Cold beetroot soup, of course, gains its popularity in the summer, sharing the top line in the menu with okroshka. Beetroot can be taken both pickled and fresh, and the broth can be based on meat or vegetables, or be replaced by kefir, kvass and even cucumber pickle. Sometimes ferment and pickle from cabbage are used. Therefore, there is no single recipe for a cold beetroot, and it’s worth getting acquainted with several at once, in order to determine for yourself and your loved ones afterwards.

On kvass

Composition:

1. Meat - 0.3 kg
2. Carrots - 2 pcs.
3. Beets - 3 pcs.
4. Cucumbers - 2 pcs.
5. Onion feather, dill, parsley
6. Salt, sugar - to taste
7. Kvass - 1l
8. Lemon juice
9. Pepper - 1 pinch

Cooking:

• Meat for broth should be filled with water and put on fire. While it is boiling, peel and cut carrots and beets. All cooked for 1 hour. This is the longest part.
• At the same time, the remaining products are prepared: cucumbers are cleaned, cut into an arbitrary shape, but must be thin. A bunch of onion feathers, dill and parsley are torn and mixed by grinding with salt. These 2 components are filled with kvass (1 l) and temporarily set aside.
• Cooked meat is divided into pieces, vegetables undergo the same procedure. The water that remained after the vegetables is passed through a fine sieve and removed in the cold. She still needed.
• Meat with vegetables are placed on cucumbers and greens in kvass, and chilled vegetable broth is also poured there. The final accent is the addition of sugar and salt, as well as lemon juice and a pinch of pepper.
• Before serving, beetroot soup must be held in the fridge. And it is complemented in the same way as hot, with egg and sour cream. You can decorate the dish with finely torn parsley.

On kefir

Cold beetroot on kefir is ideal for people who do not like kvass. His taste is softer.

Composition:

1. Kefir - 1 L
2. Mineral water (birch sap) - 1 l
3. Meat - 0.3 kg
4. Eggs - 3 pcs.
5. Cucumbers - 2 pcs.
6. Carrots - 2 pcs.
7. Beets - 3 pcs.
8. Herbs, Garlic, Citric Acid
9. Salt - to taste

Cooking:

• Meat is pre-cooked. By the time it takes 1-1.2 hours. After that, it is disassembled into fibers or cut into small-sized cubes.
• Simultaneously with this, beets are being cooked in an unpurified form. Separately, you need to boil the carrot, but depriving it of the skins and tops.
• While vegetables are being prepared, green onions, salt and dill are laid in kefir. Vegetables coming to readiness will be chopped into thin straws and sent there too.
• Last put the meat. Almost ready beetroot needs to be diluted with either birch sap, or mineral water, or the remaining meat broth.
• Before you put the dish in the fridge, citric acid and sugar are added to it. Cool at least 1.5 hours.

For cooking beetroot there are no specific rules. You can vary the ingredients and their consistency on their own. Cook cold and hot dishes. Just remember that this soup is distinguished from borscht by the absence of starchy components - potatoes, turnips, beans, etc.