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

Beetroot soup with meat

Traditional beetroot soup with meat

Beetroot soup with meat broth

Beetroot soup like in kindergarten

Cool beetroot soup with meat

Beetroot soup with chicken broth

Beetroot soup without meat

Beetroot soup with chicken

Cool borscht with sausage

Cool borscht with sausage is one of those dishes that never gets boring. This soup fits perfectly into hot summer weather; it will give the body lightness and immediate saturation. There are many methods for making this cool borscht; this recipe presents an option using sausage.

Roast beetroot soup with meat

We present to your attention a recipe for roast, rich in meat broth, fragrant and very tasty beetroot soup. This soup will warm you up in cool weather, satiate your body and give you a good mood! Hot beetroot soup with meat is a great dish for the whole family. There are a huge number of options for making this dish, here is one of them.

Beetroot soup with meat

Beetroot soup with meat is a hearty first course that the whole family will love. The main difference from traditional borscht is that beetroot soup does not require the use of cabbage. If you are looking for a recipe for a savory beet dish, then the recipe for a rich, fragrant and appetizing beetroot soup is perfect for you!

Kholodnik with sausage

Kholodnik is one of the most recognizable and favorite dishes of East Slavic cuisine. This soup is usually prepared in the summer, because it not only saturates perfectly, but also cools during the hot season. Kholodnik made with kefir and sausage is especially tasty.

Beetroot soup is cool

Cool soups are the best dish for the summer menu. And naturally, beetroot remains one of the most favorite among them. This is a very hearty and nutritious soup, but other than that it is incredibly cooling. It’s very easy to prepare, and virtually everyone loves it, even kids!

Roast beetroot soup with eggs

Savory and appetizing roasted beetroot soup is a good recipe for the winter menu. This is a very hearty and rich soup that the whole family will literally love!

Beetroot stew with stew

This is an unusual and even restaurant version of Russian soup. Its specialty is ice cream made from beetroot broth, which gives the dish chic and intrigue. All components of beetroot soup are boiled in advance. Adding stew makes the preparation faster and easier.

Cool summer beetroot

It is better to cook a cool summer first course in a large saucepan, because it constantly requires additives. Even a beginner in the culinary arts can prepare a light and tasty soup.

Refrigerator with meat

Kholodnik can be made much more satisfying if you add pieces of boiled meat to it. This can be beef or pork, depending on taste and availability of goods. It is important to boil the meat in advance until soft and let it cool completely. Then, by the time the kholodnik is ready, all that remains is to cut the meat into pieces and mix with the rest of the ingredients - this soup is prepared very quickly.

Roast beetroot soup with chicken

Beetroot is the main ingredient in beetroot soup. It is she who gives that well-known sweetish taste to beetroot. Other ingredients successfully complement the soup and make it satisfying. When serving, it is very important not to forget about the greens - this could be chopped dill or green onions. The fresh smell will create a mood, and the greens themselves will add vitamin benefits.

Beetroot soup with beef

A very hearty and nutritious soup, which does not have a lot of fat, but a lot of protein and fiber. All thanks to the composition: vegetables and beef. Beets will provide the appropriate sweetish taste, and meat will provide richness. It is better to boil beef in advance, because it takes a long time to cook. During cooking, we recommend maintaining a low simmer - in this case, the broth remains clear. Typically, beetroot soup is usually served with sour cream; it adds a delicate sourness and makes the soup even more nutritious.

Beetroot soup with pork

Beetroot soup cooked with pork comes out fatty and rich. It is suitable for those who do not like cool soups. Beetroot can be fed to both adults and children; it will have a beneficial effect on the digestive system.

Kholodnik with kvass

If you have never tried kholodnik with kvass in your life, you have almost lost everything. Thanks to its own base - kvass, this kholodnik will be the best way to quench your thirst in the summer heat. A huge advantage of this cool soup is its ease of production.

Beetroot without frying

This recipe is for those who love borscht, but want to make it the most dietary. This beetroot soup is prepared without frying or fat; you can cook it without meat broth or with dietary lean chicken or beef. Take this recipe for yourself and use it on occasion.

Beetroot with tops

You can vary your lunch menu with a tasty beetroot soup with tops. Young beets with small greenish sprouts are ideal. This first dish can be prepared with or without meat broth.

Beetroot recipe like in kindergarten

This kind of beetroot soup is prepared for children in kindergarten. From time to time, instead of vinegar or citric acid, a little ascorbic acid is added, this preserves the color of the soup and enriches it with vitamin C.

Kholodnik of pickled beets

Kholodnik made from pickled beets is simply a godsend for a busy housewife. It is prepared very quickly due to the fact that the beets are already cooked and come out with an extraordinary rich taste and smell. Cool soup will perfectly relieve your hunger.

Cool borscht with beef

Cool borscht with beef is a good candidate for okroshka or kholodnik. This version of a cool summer soup is in no way inferior to its brothers. The cool dish comes out quite fragrant and perfectly satiates on a hot day. Cool borscht is easy to prepare and will give you a pleasant pleasure.

Cool borscht with meat

I recommend preparing delicious, cool borscht with meat. This dish is somewhat similar to beetroot soup or cold soup. It comes out fragrant and satisfying. Not a bad option for a summer lunch.

Cool borscht with fish

Borscht with fish is a hearty and unique lunch option. The dish is served cool, which is vital for warm weather. Amaze your loved ones with a special soup recipe.

Cool borscht with kvass

For a light and tasty lunch, cool borscht with kvass is ideal. The soup is prepared very quickly and simply. In addition, the dish is perfect for warm weather.

Cool beetroot soup with sausage

Cool beetroot soup is a satisfying, yet light dish for your lunch. It’s even easier to prepare this soup with boiled sausage. The product will be the real highlight of the recipe.

Kholodnik with sour cream

Summer is the time for cool soups. And none of them relieves thirst as well as a refreshing cold drink with sour cream. In addition, this fragrant and tasty dish is also very nutritious, so after tasting it, no one remains hungry. And to the satisfaction of the hostess, this soup is also easy and quick to make.

Beet soup with tongue

It’s impossible to even imagine a hot summer day without a plate of delicious and illuminating cold beetroot. It satisfies and relieves thirst unsurpassedly, which is why it is so popular especially in the summer. In addition, making it will not take the housewife much time, so this recipe can be safely adopted.

Beetroot soup with meatballs

If beetroot soup is your family’s favorite dish, but the usual preparation of this dish has become boring, try creating beetroot soup with meatballs. This soup will sparkle with new colors and taste for your household. Beetroot soup with meatballs is simple and quick to make and comes out rich, tasty and fragrant.

Beetroot soup with beans

Beetroot soup with beans is a good candidate for borscht. This soup is prepared simply and quickly from familiar and accessible ingredients, so it will not take much time and effort from the hostess. Beetroot soup with the addition of beans will satisfy and relieve the thirst of the whole family and amuse them with its own wonderful taste and smell.

Beetroot soup with chicken

This recipe invites you to prepare hot beetroot soup with chicken. To make the soup have a catchy, rich color, take good beets and add tomato paste to the soup. The dish is easy to prepare.

Cool borscht with ham

Cool borscht is a beautiful alternative to okroshka. This first course recipe is suitable for lunch in hot weather; it relieves hunger and refreshes. With all this, it’s quite quick and easy to prepare.

Traditional roast 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!

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Traditional roast 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.

Traditional beetroot soup with meat

How many first courses do you cook for your own family or yourself? If you think about it offhand, it seems that there are a lot of recipes in your head. But if you start classifying recipes, it turns out that there are not so many of them.

But don’t despair, now we will replenish your collection of recipes and tell you how to prepare a simple and tasty first course - hot beetroot soup with meat. We prepared cool beetroot soup earlier, it is more suitable for the hot season, and the hot one will be vital from October to April.

You will like this rich, satisfying and catchy soup not only for its ease of preparation, but also for its unnatural taste. The traditional beetroot recipe involves making it using pork or beef. To make the broth as rich as possible, use meat on the bone.

If you are a supporter of lean dishes, then the base for making beetroot soup should be cooked not with meat, but with finely chopped beet tops and other vegetables.

Traditional hot beetroot soup with meat

Hot soups with meat are something we are used to and highly respect, regardless of the season. In the summer, we also need strength and mood! Beetroot pancakes are also cooked cool, and this is also very tasty. But now let's prepare a traditional roast beetroot soup with meat. I definitely recommend using beef on the bone, this will make the beetroot soup especially rich.

There are many different methods to create beetroot with a catchy color, but I use one that has been tested many times, without frying or vinegar)) I’m sharing it with you, try it!

Ingredients:

Beef on the bone - 300-400 g
Beetroot – 300 g
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 250 g
Tomato - 1 pc.
Bell pepper - 1/2 pcs.
Salt, spices, herbs - to taste
Garlic - optional
Sour cream - for serving

Manufacturing:

Here are the products we need for beetroot.
First, wash the meat and set the broth to cook for the beetroot soup. Peel the beets, cut them into small pieces, and put them in water along with the meat. If you haven’t prepared it this way, look at the results and your doubts will disappear)).
After boiling, remove the foam and add finely chopped onions and carrots to the meat.
Cook the broth over medium heat for 40-60 minutes until the meat is soft. After the designated time, remove the beet pieces from the broth.
While the broth is cooking, peel and cut the potatoes into medium cubes.
Place the potatoes into the pan. Remove the meat, cut it off the bone and cut it into pieces. Place the meat back into the pan.
While the potatoes are cooking (about 15 minutes over medium heat), grate the beets on a large grater. You can also cut it into cubes.
Add grated beets to the pan. Do you see how nice the color of the soup is even without beets? Add salt to taste.
While the beetroot soup is boiling, cut the bell pepper into small cubes and grate the tomato. At this step you can add 1-2 chopped garlic cloves.
Place the pepper and tomato in the pan and turn off the heat after a minute. Add a bay leaf and let the beetroot steep for 5-10 minutes.
So our traditional hot beetroot soup with meat is ready! Serve beetroot soup with herbs and sour cream. Fiery, tasty and satisfying beetroot soup is sure to please you and your family!
A wonderful catchy beetroot soup will whet your appetite and lift your spirits! And note, a wonderful color without any vinegar))) Cook for your health!

Roast beet soup with meat

Hearty, fragrant, rich beetroot soup, a dish from Belarusian cuisine. The title itself - beetroot soup - already says that we will make soup from beets. From the outside, beetroot soup is very similar to borscht, the only difference is that beetroot soup does not contain cabbage. This is probably the only difference between borscht and hot beetroot soup. It was not for nothing that I wrote “hot”; in Belarusian cuisine there is also a recipe for making cool beetroot soup, but this is a completely different recipe.

Ingredients:

400 gr. - pork pulp
2-3 - medium beets
1 - onion
1 - carrots
2 - tomatoes
2 - cloves of garlic
3 - medium potatoes
2 - tsp 9% vinegar
2 - tsp sugar
1/2 - tsp pepper
bunch of greenery
salt to taste
2-3 — laurel leaves

Manufacturing process:

Let's prepare the necessary ingredients for making roast beetroot soup. Wash the meat, cut into medium-sized cubes, peel the potatoes, cut into cubes. Finely chop the onion, grate the carrots on a large grater, blanch the tomatoes in boiling water, remove the skin, cut into small cubes (you can grate on a large grater), grate the beets on a large grater.
Fill a pan with water and put it on gas, put the meat in a heated frying pan and fry lightly, add a small amount of onions and carrots from the full amount and continue to fry until the onions become transparent.
Next, place the meat in boiling water and cook for 15-20 minutes.
Place potatoes in the broth and set the gas to medium.
Meanwhile, while the potatoes and meat are cooking, prepare the beetroot dressing. To do this, pour a little vegetable oil into a heated frying pan and first fry the onion, when the onion becomes transparent, add the carrots.
Then add chopped tomatoes to the onion fry and let simmer for 5 minutes.
Next, add grated beets, finely chopped garlic, lightly add salt and pepper, add vinegar, sugar and mix well. Add a couple of ladles of broth from the full amount and simmer the mixture for 20 minutes over medium heat.
Transfer the roasted beets into a saucepan, add bay leaf, salt to taste and let simmer for 10 minutes, turn off the gas, add finely chopped herbs and let the beetroot steep for 10 - 15 minutes.
Our fragrant, rich and very tasty hot beetroot soup is ready, pour it into plates, add sour cream or mayonnaise, you can put half a boiled egg in each plate and call to the table. Bon appetit!

Chef with higher education and 5 years of practice in Europe, including in French restaurants. Sous is a chef in one of the capital's establishments, a specialist on the recipestogo website. ru. Passion - confectionery. My dream is to graduate from Le Cordon Bleu.