Beetroot soup is hot; 6 traditional recipes

Roast beetroot soup - 6 traditional recipes

One of the varieties of soups is beetroot soup. This is a beetroot dish, a typical borscht. It is especially popular in winter.

It is believed that this dish has Ukrainian roots, also Lithuanian-Belarusian. Whoever invented this cool dish, he made a real gift for world cooking.

As a rule, there are quite a few options for making roast beetroot soup; any ingredient gives the dish a special taste and spectrum. Now we will share with you 6 traditional recipes for wonderful hot soup. I also suggest that you evaluate the recipes for the Combined Meat Solyanka.

Roast beetroot soup with meat

Ingredients:

Chilled beef – 500 g;
Tomato juice – 1 tbsp.;
Beets – 2 pcs. (huge);
Potatoes – 5 pcs.;
Carrots – 1 pc. (large);
Onion – 1 pc.;
Vegetable oil – 3 tbsp. l.;
Dill greens – 1 bunch;
Salt - to taste;
Black pepper - to taste.
Water - 3 liters.

Manufacturing method:

1. Prepare the broth, cut the meat into pieces, add them to the pan and fill them with cool water. pan with ingredients on fire. After a while, collect the scalded foam using a slotted spoon or spoon. Reduce heat and simmer broth for 1.5 hours.

2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.

3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a frying pan with vegetable oil until golden brown.

4. Peel, rinse the beets and grate. Fry it in a frying pan with vegetable oil with the lid closed until it becomes soft, about 10 minutes.

5. Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the dressing becomes thick.

6. When the potatoes are ready, add fried onions and carrots to the broth. And then beetroot dressing

7. Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.

8. Finely chop the greens and add them to the pan. Cook for another 2-3 minutes.

9. Then turn off the stove and leave to stand for about half an hour. Pour the hot dish into bowls. Serve with sour cream. Bon appetit.

Soup with step by step photos

Ingredients:

Meat broth – 2.5 liters;
Beets - 2 pcs.;
Carrots – 1 pc.;
Potatoes – 5 pcs.;
Onions – 1 pc.;
Sugar - to taste;
Parsley – 1 bunch;
Tomato paste – 2 tablespoons;
Bay leaf - to taste;
Ground dark pepper - to taste;
Salt - to taste.

Manufacturing method:

Peel the beets and carrots and grate them on a large grater.

Finely chop the onion.

We also peel the potatoes and cut them into medium-sized cubes.

In a frying pan in vegetable oil, first fry the onions until golden brown, and then add the carrots here, fry them for 2 - 3 minutes, then add the beets and continue to simmer. Season everything with tomato paste, mix thoroughly and leave on the fire for another minute. Add sugar, pepper and salt to taste.

In a separate saucepan, bring the meat broth to a boil, add the diced potatoes and cook until tender.

Add our roasted vegetables and bay leaves to the pan and cook for another 5 minutes.

When our food is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.

Recipe with tops

Ingredients:

Beetroot with tops – 350 g;
Onions – 80 g;
Green onion – 50 gr.;
Potatoes – 200 g;
Carrots – 80 g;
Meat broth – 2 l;
Salt, pepper and herbs - to taste.

Manufacturing method:

1. Make meat broth from cooked beef.

2. Peel and cut the beets and carrots into thin strips.

3. Chop the onion into small cubes.

4. We will also wash, peel and cut the potatoes.

5. Finely chop the green onions and beet tops.

6. Next, fry the onions in a hot frying pan with the addition of vegetable oil, then add carrots to it.

7. While the vegetables are frying, add the potatoes to the bubbling broth and cook.

8. 10 minutes before the potatoes are ready, add grated beets to the soup, followed by the tops after a while.

9. Cook for another 10 minutes and add the roast, herbs, bay leaf, pepper and salt.

10. After this, let the beetroot brew sit under the lid for some time.

11. To prepare this soup with tops, the traditional recipe will have to be changed slightly.

Roast beetroot soup with chicken

Ingredients:

Chicken – 500 gr.
Onions – 1 pc.
Carrots – 1 pc.
Beets – 1 pc.
Potatoes – 3 pcs.
Tomato paste – 1 tbsp. spoon
Salt and dark pepper - to taste
Bay leaf – 2 pcs
Sour cream.

Manufacturing method:

1. Cook the meat. Place the chicken in a pan and fill it with cool water, put it on the fire and wait for it to boil. As the broth boils, remove the foam, set the heat to low and add salt. Cook the chicken until done.

2. At this time, we prepare other components. Take the onion, peel it and wash it under running water. Next, chop finely. Peel the carrots and rinse well. Next, chop the carrots into narrow strips. Peel the beets, wash them and cut them into narrow strips.

3. Take a frying pan, add a little oil and heat it well. Place chopped onions and carrots in a heated frying pan. Now you need to add the vegetables and beets to the pan. After that, fry, stirring constantly.

4. Add tomato paste and hot broth to the pan. Cover the pan with a lid and let it simmer over low heat until the beets are cooked.

5. Peel the potatoes, rinse well and cut into cubes. Place the potatoes in the meat broth when the chicken is ready.

6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until cooked, and before removing from the stove, add herbs and bay leaves.

7. You need to let the dish brew for 1-1.5 hours, then it is ready to eat. It needs to be poured into plates and a little sour cream added.

Traditional beetroot soup 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.

Manufacturing method:

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

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

3. In a perfectly heated frying pan, fry the onion in vegetable oil 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.

Video on how to cook delicious beetroot soup with eggs

Hot beetroot

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The usual cool beetroot soup is very popular in the summer, and in the frosty season a hot version is prepared. This vibrant, nutritious soup is cooked in either meat or chicken broth or in a lean version. In any case, the taste comes out rich and balanced, and the broth is concentrated and fragrant.

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Our step-by-step recipe contains almost a borscht mixture, except for cabbage. The proportions are not strict - the dose can be changed if desired, but the main one, justifying the name, always remains beets. Traditional hot beetroot soup is perfect for the autumn-winter season - it will warm you up, fill you up, and invigorate you! A bowl of bright, mouth-watering soup always adds comfort to your home and lifts your spirits!

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Ingredients:

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beets - 500 g;
potatoes - 400 g;
carrots - 200 g;
onion - 200 g;
tomato paste - 2-3 tbsp. spoons;
lemon juice - 1 tbsp. spoon;
garlic - 4-6 cloves (or to taste);
vegetable oil (for frying) - 2-4 tbsp. spoons;
salt, pepper - to taste;
dill or other greens - a bunch;
water (or meat broth) - 4 liters.

Roast beetroot soup - traditional soup recipe step by step

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Boil 4 liters of water, or cook the meat broth in advance (as in the recipe for traditional borscht). Place peeled potatoes, cut into cubes with a side of 1.5-2 cm, into the seething liquid. Bring the water/broth to a boil again and, lowering the heat, cook for 15-20 minutes (until the potato pieces are soft).
Along with boiling water and boiling potatoes, we prepare vegetable frying. Place the peeled and chopped onion into small cubes in a frying pan heated with oil. Fry over moderate heat for about 3-5 minutes, stirring constantly. There is no need to bring the onion to a powerful darkening - just soak the pieces in oil and wait for a light golden color.
Cut a thin layer of skin from the carrots. Rub the orange root vegetable with large shavings and add to the onion. Oil together for another 3-5 minutes. Stir the vegetable mixture occasionally. If necessary, add additional oil.
We peel the beets, grate them on a large grater and add them to the carrot and onion frying. Sprinkle beetroot chips with lemon juice and add tomato paste.
Stir the contents of the pan, add approximately 3-5 ladles of water from a common pan. Cover the vegetable mixture with a lid and simmer over low heat for 15-20 minutes.
Transfer the softened beetroot dressing into a pan with boiled potatoes. Bring the broth, colored brightly, to a boil and keep on low heat for 5-7 minutes. We do not allow the soup to actively boil - beetroot soup, like borscht, should quietly “languish”, gurgling slightly noticeably and quietly.
Add the greens and garlic at the end. Finely chop the dill, pass the garlic cloves through a press, or chop with a knife. The portion of garlic is determined individually - you can diversify the taste from piquant to richly vigorous. We start with three or four teeth, try and increase the dose as necessary. Salt/pepper the beet soup.
Serve hot beetroot soup with fresh herbs. If desired, season our first dish with sour cream.

Beetroots

Beetroot soups are usually referred to as kholodniki, a type of cool soup. Because Spring is early today, so maybe we will need these soups soon. As the name suggests, the beetroot recipe certainly includes beets. The soup tastes better with young small beets, and last year’s good beetroot won’t spoil it. For beetroot, you take not only kvass, but also beet broth, yogurt, drink, yogurt or matsoni. Maybe this is a deviation from the traditional recipe, but that’s why the recipe is given, so that you can use it to prepare a dish that suits you specifically.

Beetroot soup with cheese

Beetroot pancakes are prepared in different ways. In this recipe, beets are baked with vegetables for the base of a cool soup, then diluted with water and pureed with an immersion blender. If you add a little ordinary mustard, then the beetroot will take on a completely different, more spicy taste.

Beetroot soup with kefir

Beetroot soup or kholodnik can be made from baked or boiled beets. The drink needs to be cooled in advance and only then pour it over the cooked vegetables and other ingredients of the cool soup. .

Beetroot drink (with beetroot drink)

This beetroot soup is prepared on the basis of a beetroot drink. To make it, juicy young beets are crushed, poured with cool boiled water, lemon juice is added and left in the refrigerator for a day. And then everything is the same as for an ordinary beetroot grower.

Cool beet soup

With the advent of warmer weather, cool beetroot soup appears in our diet. We even serve this kind of soup in cafes, but at home it’s easy to prepare and comes out all the time. Almost everyone prepares it with doctor’s sausage (even in cafes), I made it with boiled beef.

Beetroot soup with apple broth

beets (boiled), cucumber, potatoes (boiled), eggs, greens, sour cream, broth (from apples), salt

Cool beetroot soup with fish

fish, beets, carrots, vinegar (3%), kvass, green onions (finely chopped), cucumber, eggs (boiled), sugar, sour cream, herbs

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Beetroot - more than 30 recipes!

Tuesday, July 21, 2020 19:40 + to quote book

In the summer, a good beetroot soup is an excellent choice for a first course for lunch. You don’t really want to eat hot soups on a hot day, but a cold light soup not only relieves hunger, but is also incredibly refreshing. Here is the usual recipe for making cool beetroot soup (summer).

Roast beetroot soup is a healthy, tasty and fragrant first course.

Lenten beetroot soup is very easy to prepare.

The recipe for cool beet soup, or cold beet soup, will allow you not to spend a lot of time at the stove in the summer and at the same time not deprive yourself of a real lunch. And most importantly, in the summer heat, beetroot is cool. Chill!

My daughter asked me to cook her beet soup, which she liked so much in kindergarten. We cooked together, everything was very simple and quite fast. It turned out tastier than in the garden))) And most importantly, all the ingredients are completely natural.

The recipe for cool beetroot soup will especially help you out in hot weather, when you don’t want to stand at the stove for a long time and don’t really want to eat something hot.

We always make this kind of beetroot soup with chicken broth in the summer.

In the hot summer, beetroot soup is a great substitute for classic okroshka and will refresh you in the heat. We offer a recipe for an unusual beetroot soup with beet tops and roasted turkey.

Lithuanian cool borscht (beetroot soup or kholodnik) is an indispensable dish for hot days.

Beetroot soup is a good cool summer soup made from boiled vegetables, eggs, with fresh cucumbers, sour cream and herbs.

On a hot day it's nice to eat a bowl of cool soup. Beetroot soup is one of the most popular and common cold soups. Beetroot soup is a very necessary, tasty and wonderful soup.

Summer soup. A beautiful candidate for okroshka.

Soup with beets, sweet peppers and chicken fillet will add pleasant abundance to your menu. Due to the fact that the beets are baked, the soup acquires a rich taste and smell.

In the traditional beetroot recipe, the dish is seasoned with beet broth with the addition of kvass, kefir or sour cream. I am now sharing with you a recipe for cool beetroot soup, which I prepared not only with beet broth, but also with meat broth, and seasoned with kefir.

A refreshing beetroot soup in the summer heat will be like a no-brainer. This light, tasty, cool soup with beets and cucumbers belongs to Lithuanian cuisine, where it is called by the fascinating name Šaltibarščai. Beetroot soup is prepared with kefir, ice cubes are added and served immediately cool, garnished with a boiled egg. Hot baked potatoes are served separately. For example, I like this cool soup more than okroshka.

Beetroot soup is a colorful and healthy first course for lunch, which is sure to appeal not only to adults, but also to children. The soup according to this recipe turns out to be very satisfying, thanks to the meat and beans. At the same time, it is low-calorie - it does not contain the usual vegetable frying.

Soup with beets and pickles is an original, wonderful and very appetizing first course. Pickled cucumbers and cucumber brine add a fascinating flavor and natural sourness to beet soup. Beets and pickles mix well together. Meat broth from pork ribs makes the soup even tastier and more satisfying.

On hot summer days, cool kefir soup is just what you need!

On a hot summer day, this cold dish with seafood, which tastes very good, will be very appropriate.

Previously, for me, the first beetroot dish could only be borscht. Latvian beetroot soup with meatballs is my discovery, which the whole family enjoyed.

Beetroot soup with meatballs is a nutritious, rich and very tasty first course that will certainly warm and satiate you. Besides everything else, this beetroot recipe will amuse you with its simplicity and speed of preparation.

Cool beetroot soup according to this recipe is prepared without the addition of meat products, but canned beans give it a satisfying and captivating taste. This cooler is a good option for hot weather.

Kholodnik-puree of beets and kefir with the addition of pieces of new cucumbers and finely chopped greens is a very tasty soup that will give you a lot of bright taste sensations on a hot hot day. In my opinion, this is a very successful cool soup to contrast with a summer lunch menu. The addition of horseradish makes the dish special, vinegar helps preserve the vibrant color of the beets, and the freshest herbs and cucumbers perfectly complement the dish.

Delicious puree soup made from young beets, potatoes and carrots.