Cold beetroot soup classic

Thursday, June 16, 2016

What's summer without refreshing cool soups? In our family, during the hot season, it is customary to cook not only cold soup with sorrel and okroshka, but also beetroot soup. The recipe for this first dish is very simple, affordable products are always at hand, and the manufacturing process itself is not difficult.

This cool beetroot soup certainly contains beets - they taste best when they are young. By the way, if you wish, you can use ready-made pickled marinade (together with the marinade containing root vegetables) - then you don’t have to add sugar, salt and vinegar.

An indispensable addition to cool beetroot soup is sour cream, without which the taste of the finished dish will turn out bland and unfinished. And, of course, a lot of fresh herbs are not only tasty and fragrant, but also very healthy.

Ingredients:

Making a dish step by step:

The recipe for cool beetroot soup includes the following ingredients: cool boiled drinking water, beets, cucumbers, chicken eggs, green onions, dill, salt, sugar, wine vinegar, and also sour cream for dressing this first dish.

Before all this, you need to prepare the beets. Naturally, you can boil it, but believe me, baked is even tastier. It has the most intense taste and smell. In order to bake beets, carefully wash them, dry them and wrap any root vegetable in food foil. Bake in the oven at 180-200 degrees until soft - the time depends on the size and age of the beets. The young one (I used the young one specifically, which is why I indicate this time for preparing the entire dish) will be ready after about 40 minutes, but the old one may need even two hours. You can simply check the readiness of the beets - pierce them with a fork, knife or wooden skewer. If it is soft in the middle, it means it is ready. Let the beets cool completely.

In the meantime, set the chicken eggs to boil hard - 9-10 minutes after boiling. Next, take a huge saucepan and begin to put the crushed products into it. Wash the fresh cucumbers and cut them into small cubes. If the skin is hard, it must be removed.

Wash the onions with dill too and chop them finely with a knife. If you wish, you can add other fragrant herbs - for example, parsley.

Just when the chicken eggs have cooked, we place the saucepan with them under a stream of cool running water directly from the stove. This way they will quickly cool down and will be easier to clean. We remove the shells and chop the eggs into small cubes, transfer them to a pan with the future beetroot.

When the beets have cooled, remove the skins.

In this dish, I constantly chop the prepared beets on a large grater, rather than cutting them with a knife.

All that remains is to season the vegetables with eggs with sugar, salt and acidify with wine vinegar, the amount of which you should adjust based on your own preferences. You can take any other natural vinegar (for example, the same apple vinegar). I wouldn't recommend lemon juice.

Pour cool boiled water over everything, mix thoroughly so that the salt and sugar are completely dissolved. The amount of water you use depends on the thickness of the soup you prefer (mine is medium thick).

Taste and adjust salt-sugar-vinegar as necessary. It is best to let the beetroot stew sit in the refrigerator for several hours so that all the ingredients absorb the marinade.

After this, all that remains is to pour the beetroot soup into plates and season the soup with sour cream. We love it when there is a lot of sour cream. Do not season the entire soup at once, otherwise there is a high chance that it will turn sour faster.

I hope you liked the usual recipe for this cool soup and you will certainly prepare beetroot soup for your own family.

Cold beetroot soup classic

Classic cold beetroot soup is an irreplaceable recipe for a hot summer! It is light, tasty, cold, vitamin-rich and nutritious.

There are dozens of different methods for preparing beetroot soup. In traditional execution, beets, fresh cucumbers and herbs are used as the main products. For greater satiety, boiled potatoes and eggs are added. Beetroot broth gives the beetroot its corresponding color. To do this, the beets are cleaned and cooked in acidified water, which helps preserve their natural color. Cucumbers, finely chopped dill and green onions add freshness to the dish. The finishing touch is sour cream, which ties all the flavors together and gives the beetroot a pleasant sourness and creamy taste. Try it - you will definitely like it!

Ingredients

beets – 300 g
9% vinegar - 1.5 tbsp. l.
water – 2 l
potatoes – 3-4 pcs.
chicken eggs – 3 pcs.
fresh cucumbers – 2 pcs.
green onions - 1 bunch.
dill – 1 bunch.
sour cream and salt - to taste

Manufacturing

The dish is prepared quickly; the only thing that takes time is boiling the vegetables, especially the beets. Therefore, I recommend setting them to cook in advance, so that the next day the food will be properly cooled and you can start cutting. So, I peel the beets, cut them into 2-4 parts, add water, immediately add vinegar and boil until tender - about 1 hour, over high heat. Water must completely cover the beets; as it boils, you can add more. I boil jacket potatoes and hard-boiled eggs separately.

After the beets have cooled completely in the broth, I take them out and chop them on a large grater. I filter the broth into a separate container, add boiled cool water to the amount of 2 liters.

I peel the freshest cucumbers if they are bitter. I chop them on a large grater. If you wish, you can cut them into narrow strips or cubes, if you prefer. In grated form, cucumbers give off their own taste and smell more quickly, which means that beetroot requires less time to infuse.

Peel the potatoes and cut them into medium cubes. I put it in a bowl with other ingredients.

I finely chop a bunch of green onions and dill with a knife - the greens will give the soup the appropriate taste and smell, so add them in an indispensable order.

I season it with beetroot broth. Add salt to taste. If there is little acid, you can add freshly squeezed lemon juice. I stir and let it brew for at least 30-40 minutes. Beetroot soup can be topped with sour cream immediately or just before serving, it’s a matter of taste. Boiled eggs are most often also added directly to plates, but if desired, they can be chopped into cubes and added to the soup along with other products.

The cold classic beetroot soup remains to be poured into plates and can be served. Each serving includes a spoonful of sour cream and half an egg. Bon appetit!

Cold beetroot soup

Preparation for cool beetroot soup

I think there are many who like to taste cold, sour beetroot soup in the hot weather. For me personally, the problem begins with the words “boil the beets,” since everyone knows how long it takes. And later you still need to cool it all down. As a result, you go to the store and buy canned beets at a cost that is 10 times higher than their raw cost. That’s why I’ve been canning beets myself for a long time, using my own technology, and when I want to quickly prepare beetroot soup, all I have to do is open the jar. The yield of the finished product is 3000 ml.

Cold beetroot soup with yogurt

Having looked through almost all the recipes, I couldn’t find one like mine, so I decided to introduce you to our beloved Cool Beetroot with Yogurt. Well, if I missed it, I apologize, although there are never too many cool beetroot soups, and the proportions are very good. If you are curious, come and visit, I will be very glad!

Cold beetroot

The second most popular beetroot soup after borscht in the cuisine of the Slavic peoples is beetroot soup. This is a cool summer stew made from boiled reddish beets with the freshest seasonal vegetables, herbs, sour cream and ice, which is great to throw straight into the plate. Beet broth, beet kvass, and even mineral water can act as broth here.

Cold beetroot soup

Candidate for okroshka. Nourishing, tasty, fast.

Cold beetroot

Cold, refreshing, light and at the same time satisfying, nutritious and tasty - this is exactly the kind of lunch you want to have on your own table on a hot summer day. And cold beetroot satisfies all these requirements. There are many types of beetroot soup (khaladnikov) in Belarusian cuisine. I suggest one of them. It is prepared with fermented milk products, kefir, yogurt, and fermented baked milk. And potatoes are not added to the general mix of vegetables, but served hot with cool soup. And this is a very tasty combination. Especially with baby potatoes.

Cold beetroot soup

This dish is very sizzlingly hot in the summer, when the heat makes you especially reluctant to eat. When you are already tired of okroshka, and hot soup is not a thrill, I suggest creating this cold beetroot soup.

Cold beetroot soup

Beetroot is a storehouse of vitamins, appetizing, necessary, with such a rich color and corresponding vegetable taste. Very tasty cold soup. Just in time for summer.

Beetroot soup is cold . Cold beetroot soup is a chilled summer vitamin soup. It is prepared in different ways. It is better for beetroot soup to be prepared from early beets. In this case, its color and taste will be especially colorful and summery.

The stages of making cool beetroot boil down to boiling the beets, and adding the tops of the plant to the water (if available). Boil the beets until tender and leave in the solution while the remaining ingredients are prepared.

Separately chop fresh cucumbers, green onions, parsley or dill using a convenient method (usually into strips or cubes), add finely chopped hard-boiled eggs.
The beets are cut, peeled, and added to the soup. Beetroot dressing usually consists (if the culinary recipe does not provide another option) from strained beet juice, in which the beets were cooked, seasoned with white table wine vinegar or white dry wine (can be replaced with lemon juice), salt, and sour cream.

Frisky master class: preparing cold beetroot soup

In the summer, cool soups will help you refresh and fill up. And if you are bored with the popular okroshka, serve the little-forgotten, but no less tasty, beetroot soup. It is prepared using beet broth with the addition of new vegetables, herbs, dairy products and eggs. With all this, it is difficult to say which of the recipes is traditional and where the birthplace of this dish is. After all, you can find a lot of options for beetroot. So, for production they use kvass, beet broth, yogurt, drink, matsoni or mineral water. There are recipes for a roast dish with boiled meat or crayfish. We would like to suggest preparing a cold version of beetroot soup according to the usual proven recipe. Join us!

Ingredients: beets - 3 pcs., fresh cucumbers - 2 pcs., green onions - 3 stems, parsley - 3 sprigs, wine vinegar - 1 tbsp. l., salt - to taste, sour cream - to taste, chicken eggs - 2 pcs.

Manufacturing method:

1. Wash and peel the beets thoroughly. Boil until tender in salted water.

2. Remove the pan from the heat, remove the beets, do not drain the broth, set aside. Grate the beets on a large grater or cut into narrow strips and return to the broth. Leave to cool.

3. When the broth has cooled, add wine vinegar to it for sourness. Adjust the quantity to your own taste.

4. Boil the eggs hard-boiled. Cut into small cubes. Chop the parsley, chop the green onions and cucumbers.

5. In a separate deep container, mix all the crushed ingredients and add salt.

6. When everything is ready, place 2-3 tbsp on each plate. l. consistency with cucumbers, eggs and herbs. Pour in the beetroot broth. You can serve sour cream separately; it will harmoniously complement the taste of the dish. Bon appetit!

On a note

To create the most sour beetroot soup, add pickle brine, vinegar or lemon juice to the broth.
You can also add potatoes, carrots, and radishes from vegetables. Options may vary.
Dill or cilantro are also suitable greens. They will make the taste of the dish even more fresh and catchy.
The beet broth must be infused in the refrigerator for 1–2 hours.