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.

Hot 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

Traditional hot beetroot soup with meat

The most delicious traditional beetroot soup will give you strength and energy! It so happens that I am not allowed cabbage. And for more than one year now I have been cooking borscht for my family and beetroot soup for myself. When I cooked it for the first time, I thought it would be a little empty, but it turned out that beetroot soup is in no way inferior in taste to borscht. I recommend trying it!

Main
Recipe groups
Traditional hot beetroot soup with meat

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	123 kcal
Belkov:	5 g
Zhirov:	7 g
Carbohydrates:	10 g
Used:	23 / 32 / 45
H 70 / C 0 / B 30

Production time: 1 hour

Step-by-step production

Step 1:

Prepare the products you need from the list. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator. The neck part of pork, sliced, is suitable, but it is better to take the meat on the bone, then the taste of the soup will be the most intense. In this case, boil it as a whole piece. When the pork is tender, remove it from the pan with a slotted spoon, chop it, remove the bone, and return it to the broth.

Step 2:

Pour 2 liters of filtered water into the pan. Do not use tap water because it will adversely affect the taste of the dish. Wash the pork flesh, dry it, cut off excess fat and films. Cut into small pieces. Transfer to a saucepan. Add ground dry roots (celery root, parsley). Add some salt. When it boils, reduce the heat to low and simmer for about 40-60 minutes until the pork is cooked through. Don’t forget to remove any foam that forms.

Step 3:

Wash the peeled onion and knife with cool water, so the onion juice will not irritate the mucous membranes of the eyes. Cut into small cubes. Thoroughly wash the carrots to remove any dirt using a brush. Peel off the skin with a knife or vegetable peeler. Also finely cut into cubes. Pour vegetable oil with the highest smoke point into the pan. Reheat. First fry the onion until golden, then add the carrots and sauté until soft (about 2-3 minutes).

Step 4:

Wash and peel the beets. Cut it into thin slices. Send to vegetable frying. Stir-fry for about 5 minutes more until softened. To speed up the process, you can use ready-made boiled beets in vacuum packaging. You don’t have to stew it, but simply cut it and add it to the soup 5-7 minutes before the end of cooking.

Step 5:

Also rinse the bell peppers and dry them with cardboard towels. Cut in half, remove the middle with seeds. Cut into strips and place in a frying pan. Add bay leaf, citric acid (at the tip of a teaspoon), tomato sauce, aromatic peppercorns. Fry the vegetables over low heat for about 3 minutes, stirring.

Step 6:

Pour a glass of boiled water into the pan. Cover with a lid and simmer over low heat for about 10 minutes after boiling.

Step 7:

When the vegetables have steamed and become soft, place them in a saucepan with meat broth.

Step 8:

Wash and peel the potatoes. Cut into small cubes. Add to soup. Cook it over medium heat until it is ready (it should simply break when pressed with a spoon).

Step 9:

Peel the garlic. Pass it through a garlic press and add to the soup. Cook for another 3 minutes.

Step 10:

Wash, dry the freshest greens, chop with a knife. Place in a saucepan. Or add dry dill. Stir. Beetroot soup can be left to steep for 15 minutes, covered.

Step 11:

Now pour into plates, sprinkle with chopped fresh herbs (dill, parsley, green onions), add a spoonful of sour cream (any fat content) and serve. Bon appetit!

Broth for beetroot soup can be cooked not only with pork, but also with beef and chicken fillet. Please note that cooking times will vary. For example, beef will take longer to cook than pork, and chicken less.

Tomato paste can be replaced with tomato juice, sauce, or grated or minced fresh tomatoes.

Just before serving, you can put a quarter of a hard-boiled egg on each plate with beetroot soup.

Hot beetroot soup with meat broth according to a traditional recipe - step-by-step production with photos

07/26/2018 Lena Cooking recipes 2 comments

Hello dear readers! If you love first courses, then the traditional hot (rather than cool) beetroot soup, which is usually more popular in winter, will appeal to you and your loved ones. Prepare my recipe at home, it is quite simple to prepare.

Traditional roast beetroot soup in meat broth: step-by-step recipe at home

Beetroot soup can be served as a cool dish, cooked with kvass or kefir, or served hot if it is cooked in meat broth. Now we are preparing a traditional hot beetroot soup with beef. The recipe is identical to making regular borscht, the only difference is the absence of white cabbage. Without this ingredient, beetroot soup has a completely different taste.

Roast beetroot soup: a traditional recipe at home

The beets can be boiled in advance, but the proposed recipe does not suggest this. To make the beetroot color bright and rich, vinegar or lemon juice is added to the vegetable sauté.

Beetroot soup turns out rich, satisfying and catchy, but its color may vary, depending on the type of root vegetable.

Ingredients for making

1 bunch of beets;
250 g beef;
1 carrot;
1 onion;
3-4 potato tubers;
2.5 liters of water;
2 tablespoons vegetable oil;
1.5 dessert spoons of apple cider vinegar;
1 bay leaf;
pepper (peas and ground);
1 teaspoon sugar;
a bunch of at least some greenery;
2 teaspoons salt.

How to cook beetroot soup with meat broth

Step-by-step beetroot recipe:

Rinse the meat, place it in a suitable size pan, fill it with water, and place it on the stove. After boiling, drain the first broth, pour fresh water over the meat again, and cook until tender over low heat for about 30 minutes after boiling. Be sure to remove any scale from the surface of the broth, then season the liquid with salt and throw in a bay leaf.

Remove the potato tubers from their crusts, wash them, cut them into small cubes, and throw them into the pan when the meat is almost ready.

Rinse the remaining root vegetables as well. Remove the top layer from the carrots and onions, chop the carrots into strips using a grater, and cut the onions into cubes.

Grind the beets in the same way as carrots.

Heat a frying pan on the stove, pour in the required amount of oil, first place the onion pieces, after frying for a minute, add shavings of carrots and beets.

Beetroot soup with meat

Beetroot

One of the most beloved soups in our house. A very tasty soup.

Cool 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!

Beetroot

Beetroot is often considered a cool option. I most often make it roast at home. It's fast, simple, and most importantly - delicious!

Beetroot soup is cool

Candidate for okroshka. Nourishing, tasty, fast.

Beetroot soup “Colors of Summer”

Beetroot soup with balyk, chicken breast and quail eggs. Naturally, there are many recipes for beetroot soup on the website, but I dare to offer my own version. Its advantage is that such beetroot soup can be prepared outdoors with “smoke.” There are different options for making beetroot filling, but I like the “cool” version the most. This beetroot soup can be prepared both at home and outdoors. There are several options for a picnic: as a snack before the main barbecue, or as a cool morning soup after evening libations, moderate and not so much. Anyway, come in!

Beetroot

I would like to share with the cooks the recipe for beetroot soup, which our family loves so much.

Beetroot

Every person in life has a moment like this: you were about to do something (lose weight, quit smoking, start running, get rich), but no - something will get in the way. (guests with a cake, a friend with a bottle, sneakers with holes, etc……) That’s kind of what I have now…. I was getting ready to cook borscht, I opened the refrigerator, and he told me sarcastically: “But there’s no cabbage,” and before I had time to open my mouth, he finishes off: “Tomatoes and bell peppers too...”. After all, here... radishes. But I chose it myself, took it myself, loaded it with food myself. Well, okay, the broth is already boiling. We'll cook from what he didn't have time to eat.

Beetroot soup in a slow cooker

Delicious and successful soup.

Beetroot soup with chicken broth

In our family, beetroot soup is a favorite soup. Even my daughter, who is not very fond of first courses, eats it with pleasure.

Beetroot soup with meatballs

Almost everyone confuses beetroot soup and borscht. We assure you, this is not the same thing! The development of making these dishes is completely different.

Beetroot soup with meat . Beetroot soup with meat is a vitamin-rich vegetable fragrant hot dish with a distinctive beetroot taste. It is very reminiscent of reddish Russian borscht, only they prepare beetroot soup without cabbage.

The essence of making beetroot soup comes down to boiling the meat in the first step. You can prepare meat beet soup with pork, beef, and chicken. If you decide to cook it with pork, the meat should be washed, cut into large pieces, put in a pan, add water and cook until almost done. During cooking, you can add fragrant roots and spices.

When the meat is almost ready, remove the roots from the broth and remove them. And add finely chopped potatoes to the broth. Then continue cooking the meat and potatoes over low heat.

Vegetables are separately sautéed in vegetable oil over low heat - beets grated on a large grater or chopped using the other method (for 3-4 liters of soup - two small beets), onions, tomatoes or tomato paste and carrots. You can add other vegetables if desired, for example, sweet bell pepper. 5 minutes before the end of sautéing the vegetables, add finely chopped garlic.

Now is the time to transfer the vegetables to the meat and potatoes. The dish, while it is slowly bubbling, is seasoned with spices suitable for borscht or pickle. They taste it. If the soup tastes very sweet (due to the huge amount of beets), you can add more salt and lemon juice to the beetroot soup.

Beetroot soup is served hot. You can serve it with sour cream for dressing, chopped fresh herbs.