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 classic 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, pour 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.

Classic beetroot 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

Classic beetroot soup - 2 delicious homemade recipes

Classic beetroot soup, a vibrant, rich, cool soup for hot summer days, which is not only easy to prepare, but also looks luxurious on the table. And you can prepare it according to recipes with a set of various products, to suit any taste. Read more...

1. Main
2. Best selections
3. Traditional food recipes
4. Traditional soups
5. Beetroot soup classic

• Soups first courses
• Traditional food recipes
• Dishes with kefir
• Dishes with beets
• Borsch
• Beetroot borscht
• Vegetable soup (vegetarian)
• Beetroot soup, cool borscht
• Classic borscht
• Soups are quick and tasty
• Egg soup
• Vegetarianism
• Soup without meat
• Testicles
• Soup without potatoes
• Cool soups
• Vegetarian soups
• Cucumbers with mustard
• Recipes without butter and margarine
• Meals in 30 minutes

How to cook classic beetroot soup in a very tasty way

The soup under the wonderful name beetroot soup has long been firmly established in Russian cuisine, where it came from Eastern European cuisines. There it is called differently: hlodnik (Poland), hladnik (Belarus), shaltibarschai (Lithuania). In its traditional form, this soup differs from the classic Russian okroshka by the absence of kvass, meat and meat products. In addition, the indispensable component of beets is absent in okroshka.

5 most frequently used ingredients in classic beetroot recipes:

What is a classic beetroot soup? Probably in various regions of Eastern Europe you will find recipes for beetroot soup, the composition of which will be very different from the “accepted” one. With all this, any region will claim that its particular version is the most classic. But still, among the goods for this cool soup there should be: beets and a drink. In a number of different cases (depending on the season), beets are replaced with sorrel, and the drink is replaced with milk.

All other vegetables and greens are not limited in choice. In other words, you can put: potatoes, carrots, cucumbers, radishes, onions and so on. In Russia, by the way, they love to cook hot beetroot soup, with the addition of meat and without kefir. In other words, in our country, recipes for traditional beetroot soup are not limited to only cool variations. Beetroot soup may differ from borscht (but not necessarily!) in the absence of cabbage. Their production design is monotonous: the meat and some vegetables are boiled, and onions, carrots, and beets are fried.

You can also add sour cream and half a boiled egg to the finished soup.

5 most low-calorie classic beetroot recipes:

The main distinctive highlight of this first dish is the catchy rich red color, which is achieved with the help of beets. By the way, you can pour a drink or any other watery milk product into the finished beetroot soup later, and first cook it in water or broth, vegetable or meat.

But classic beetroot soup is still a cool summer soup, as mentioned above.

Classic beetroot soup - 2 delicious homemade recipes

Classic beetroot soup, a vibrant, rich, cool soup for hot summer days, which is not only easy to prepare, but also looks luxurious on the table. And you can prepare it according to recipes with a set of various products, to suit any taste. Read more...

1. Main
2. Best selections
3. Traditional food recipes
4. Traditional soups
5. Beetroot soup classic

• Soups first courses
• Traditional food recipes
• Dishes with kefir
• Dishes with beets
• Borsch
• Beetroot borscht
• Vegetable soup (vegetarian)
• Beetroot soup, cool borscht
• Classic borscht
• Soups are quick and tasty
• Egg soup
• Vegetarianism
• Soup without meat
• Testicles
• Soup without potatoes
• Cool soups
• Vegetarian soups
• Cucumbers with mustard
• Recipes without butter and margarine
• Meals in 30 minutes

How to cook classic beetroot soup in a very tasty way

The soup under the wonderful name beetroot soup has long been firmly established in Russian cuisine, where it came from Eastern European cuisines. There it is called differently: hlodnik (Poland), hladnik (Belarus), shaltibarschai (Lithuania). In its traditional form, this soup differs from the classic Russian okroshka by the absence of kvass, meat and meat products. In addition, the indispensable component of beets is absent in okroshka.

5 most frequently used ingredients in classic beetroot recipes:

What is a classic beetroot soup? Probably in various regions of Eastern Europe you will find recipes for beetroot soup, the composition of which will be very different from the “accepted” one. With all this, any region will claim that its particular version is the most classic. But still, among the goods for this cool soup there should be: beets and a drink. In a number of different cases (depending on the season), beets are replaced with sorrel, and the drink is replaced with milk.

All other vegetables and greens are not limited in choice. In other words, you can put: potatoes, carrots, cucumbers, radishes, onions and so on. In Russia, by the way, they love to cook hot beetroot soup, with the addition of meat and without kefir. In other words, in our country, recipes for traditional beetroot soup are not limited to only cool variations. Beetroot soup may differ from borscht (but not necessarily!) in the absence of cabbage. Their production design is monotonous: the meat and some vegetables are boiled, and onions, carrots, and beets are fried.

You can also add sour cream and half a boiled egg to the finished soup.

5 most low-calorie classic beetroot recipes:

The main distinctive highlight of this first dish is the catchy rich red color, which is achieved with the help of beets. By the way, you can pour a drink or any other watery milk product into the finished beetroot soup later, and first cook it in water or broth, vegetable or meat.

But classic beetroot soup is still a cool summer soup, as mentioned above.

Beetroot soup: a step-by-step recipe for the most catchy soup. Cooking traditional cool and hot beetroot pancakes (step-by-step recipes)

Borscht is far from the only dish with beets. There is also an equally tasty soup, which can be cool or hot.

Beetroot soup is a very fascinating, colorful and easy-to-make dish. It will help you vary your diet without putting a dent in your family’s wallet, because it consists of the most common goods. Here are the best step-by-step recipes for roast and cool beetroot soup.

Beetroot soup - general manufacturing principles

Roast beetroot soup is cooked in water or broth; vegetable dressings are also made for them, like for borscht, but cabbage is not added. The soup tastes completely different, but very catchy and wonderful. There are two warrants for cool beetroots. You can cook the dish with beet broth or kefir. All cool beetroot soups are similar to okroshka and similar products are added to them.

What to put in cool beetroot soup:

• a lot of different greens;

• vinegar or lemon juice.

Radishes are often added, and various spices are added to improve the taste. Beetroot pancakes are sold with sour cream if they are not prepared with kefir. Hot soups can be reheated and kept in the refrigerator for a number of days. In the old days in Rus' this dish was even frozen. Cold beetroots do not really like storage, because the freshest cucumbers and herbs lose their taste, so there is no need to cook for future use.

Classic roast beetroot soup: step-by-step recipe with pork

In fact, in the step-by-step recipe for beetroot soup, you can replace pork with beef, but the broth will not take much longer to cook. For a dietary option, chicken or turkey will do. For fasting, the soup is prepared simply with water or mushroom broth, and it also turns out delicious.

Ingredients

• 500 g pork on the bone;

• 300 g of raw beets;

• 20 g lemon juice;

• 30 ml vegetable oil;

• 400 g potatoes;

• 80-100 g carrots;

• 70 g tomato paste;

• three liters of water for broth;

Manufacturing

1. If you use pork pulp for beetroot soup, you can cut it into several pieces. We lay the bone completely. We wash the meat in advance; there is no need to dry it. Fill with water and place on the stove.

2. When boiling, you need to catch the foam with a slotted spoon. After boiling, reduce the heat and cook the broth for about an hour and a half. Let's focus on meat. It should become soft. Take it out into a bowl and let it cool.

3. Cut the potatoes into cubes. Throw into the broth. At this step, add 0.5 tablespoons of salt to the pan. Cook the potatoes until almost done.

4. Peel the raw beets, grate them coarsely or cut them into strips.

5. Pour half the oil into a frying pan, add the beets, fry for a few minutes. Then add lemon juice. It will not allow it to lose color, and we pour in a little broth from the pan. Cover the frying pan and simmer the beets until soft, this will take about fifteen minutes, depending on the size of the pieces.

6. Pour the remaining oil into another frying pan. But you can take any fat you like or butter, sautéing with it turns out even tastier. Put the frying pan on the fire.

7. Cut the onion into cubes and add to fry.

8. Peel the carrots, three and add to the onions. We prepare ordinary vegetable dressing together.

9. Add tomato paste to the onions and carrots. If it is thick, then first dilute it with water. Stir and fry for about 5 minutes until the color is bright and rich.

10. First put the beets in the pan with the potatoes, let the beetroot boil, boil for two minutes.

11. Now add the sauteed vegetables with tomatoes. Stir well, after the soup boils in the pan, reduce the heat to low.

12. Try the beetroot soup, season with salt and pepper, and add other spices as needed. Simmer over low heat for about 10 minutes so that the flavors of the goods combine.

13. Chop the boiled meat and put it in a pan. But if you wish, you can add it personally to each plate.

14. Cut the greens and toss them in. Add a bay leaf and the soup is ready!

15. Roast beetroot soup served with sour cream, garlic, and croutons.

Classic cool beetroot soup: step-by-step recipe

A very catchy, tasty and refreshing summer soup that can replace the usual okroshka. The step-by-step recipe for cool beetroot soup does not specify the type of greens. Because you can put everything: dill, parsley, cilantro, green onions and even lettuce leaves.

Ingredients

• sugar, salt, pepper;

• two bunches of greenery;

• mustard optional.

Manufacturing

1. Contrary to all the rules, beets are prepared in peeled form. Therefore, we carefully wash the root vegetable, remove the narrow skin, and put it in a saucepan. Fill with cool water. If you don’t have a lot of time, you can cut the beets into several parts.

2. Put it on the stove to cook. Squeeze the juice of half or at least a quarter of a lemon. Cook until the beets are soft.

3. Remove the vegetable from the pan and let it cool.

4. The broth must be strained through a strainer or folded gauze. We measure out one and a half liters and also leave until it cools completely. Then we put it in the refrigerator. It’s more convenient to prepare the beets and soup base the night before, so as not to wait.

5. Pour cool water over the eggs, boil after boiling for eight minutes, cool, and peel. You can chop them and add them to the total mass, but it is better to use them when serving, in other words, add them to anyone’s plate.

6. Wash the cucumbers, cut off the ends and chop into strips.

7. Chop all the greens you have.

8. Grate the cooled beets or cut them into strips.

9. Mix cucumbers and herbs, add cooked beets.

10. Pour broth from the refrigerator over the vegetables, add salt and pepper, stir the beetroot until dissolved. For spiciness, you can add a little mustard.

11. Taste it. Beetroot soup is better when sour. Add more lemon juice or apple cider vinegar as needed. A beautiful addition would be sorrel leaves, which also produce acid.

12. Stir once and put in the refrigerator for half an hour. Let the soup sit.

13. Pour into plates, add eggs cut into halves or quarters, season with sour cream.

Delicious cool beetroot soup: step-by-step recipe with kefir

Another classic step-by-step recipe for beetroot soup. The soup made with kefir is incredibly tasty, pleasant, and somewhat reminiscent of okroshka. You can also use fermented baked milk to make it; it tastes delicious with yogurt. In general, any fermented milk drink will do. We also use all kinds of greens, even sorrel will do.

Ingredients

• two bunches of greenery;

• 10 radishes (optional);

• lemon juice or vinegar to taste;

In addition, 0.5 liters of water will be useful for beetroot. You can take mineral water with gas or ordinary drinking water. Some housewives prefer to cook with ayran, then you don’t need to add anything, we just use half a liter more.

Manufacturing

1. Wash the beets with a brush, put them in a saucepan, add water, and let them cook. There is no need to remove the skin; it will preserve the brightness of the root vegetable.

2. Pour cool water over the boiled beets and let them cool. Perfectly, you can boil the root vegetable for 30-40 minutes, then put it under a stream of cool water, and it will come to full readiness.

3. We also boil the eggs until hard-boiled and fill them with cool water, they should cool one hundred percent.

4. Wash the cucumbers, cut them into small strips or thin slices, and place them in a saucepan.

5. If desired, you can add a little radish to the beetroot soup. Wash, cut into thin slices, cutting off the ends and tails. Add the vegetable to the rest of the ingredients.

6. Peel the boiled beets. We cut it literally the same way as cucumbers or grate it into large strips. You can use a curly grater, the soup will turn out even more attractive.

7. Sort the greens, wash them, chop them with a knife. Add to the total mass. Mix the products together.

8. Peel the eggs. In this recipe, it is better to add them immediately to the total mass, as in okroshka. Therefore, we cut them into small cubes and pour them over.

9. Mix the dry ingredients together.

10. Pour the drink from the pack into a comfortable container, add salt, pepper, and stir well. If you immediately add everything to the pan with dry ingredients, the eggs will soften from long stirring.

11. Pour the spiced drink into the rest of the ingredients.

12. Add ordinary or mineral water. Stir.

13. Season the beetroot soup with lemon juice or vinegar to taste. If the drink is sour, then this is not necessary.

14. Pour the soup into plates, serve the beetroot soup immediately or let it sit in the refrigerator for an hour.

Beetroot soup - useful tips and tricks

• If green onions are added to cool beetroot soup, it is better to chop them, pour them into a separate bowl, add salt and mash them with your hands. The product will release juices and give the dish a very pleasant smell.

• Cool beetroot does not have to be planted all at once. It is wiser to store food without water; it will last well in the refrigerator for two days. You will only need to dilute the soup as needed.

• No lemon juice? When cooking or stewing beets, you can add any vinegar or grains of dry citric acid. They will also help preserve the color of the root crop.

• You can add potatoes, sausage or other meat products to a cool beetroot soup for satiety. For example, it tastes delicious with boiled chicken.

• Don't want to boil beets? You can use the freshest root vegetable for cool soups, but you need to grate it finely or grind it in a blender. This dish will be even healthier.