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 preparing 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.

Cooking 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.

Cooking 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.

Cooking 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.

Cooking 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.

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.

Cooking 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

7 unique ancient beetroot recipes

5 recipes for wonderful beetroot soup for every taste!

BEET BOOTH WITH BEET BROOCH.

BEET COOK ON WHITE RYE (or bread) KVASS.

BEET BOOK WITH BEET KVASS.

Beetroot soup with kefir (sour milk).

RECIPE FOR BEETSHOUSE BY (that is, software - a set of programs for computers and computing devices) RADETSKY 1852

BEET BETTER RECIPE Software (that is, software - a set of programs for computers and computing devices) SIMONENKO 1892

BEET COOKER HOT

After cooking, this beetroot soup can be cooled and it simply goes into the COLD category.

BEET COOKER ON BEET BROTH

Beets (young) - 500g (this is 3 - 4 pieces of young beets, separate the tops and set aside), carefully wash the root crop with a brush and boil until tender, adding wine or apple vinegar (6%) - 1 tbsp (or juice of ½ lemon), in saucepan with a volume of 2.5-3 liters.

Strain the broth, add salt (you can add a tablespoon of sugar, but usually the beet broth already has a certain sweetness and it is better to do without sugar), cool and place in the refrigerator for further cooling

Wash the tops with petioles, cut them crosswise and boil (simmer) in lightly (!!) salted water until soft, discard in a colander and let drain.

Fresh cucumbers – 400 -500g, peeled, cut into strips or circles.

Green onion – 150g, finely chopped.

Dill – 100g, finely chopped.

Eggs – 5-6 pcs, hard boil and chop.

Place the cooked cucumbers, eggs, onions, dill, tops in a saucepan and pour in cooled beet broth (there should be 2, or better yet 2.5 liters of beet broth), add salt if necessary.

Serve with sour cream.

For those who like it, you can serve finely chopped boiled beef or chicken separately. You can also serve separately, for those who like it, boiled potatoes in their jackets and diced.

The beet broth for this beetroot soup can be prepared a little differently and, according to the creators of the post, this option is much better:

To do this, you need to prepare a decoction of chopped beets (500g beets) with the addition of a spoon of lemon juice; do not use the beets that were boiled in the beetroot soup, but cook another beetroot (unpeeled) for the beetroot soup using the previously indicated method.

This will complicate things somewhat, but the broth will be richer.

In any case, beetroot broth can be prepared in advance (in the evening) - it will be easier.

BEET COOK WITH BEET KVASS

It is prepared similarly to the previous recipe for beetroot soup with snow-white kvass, but instead of rye snow-white kvass, beet kvass is used.

BEET COOKER ON KEFIR (from the book “Jewish Traditional Cuisine”)

A unique recipe from the book:

Beets 1-2pcs, potatoes 3-4pcs, eggs 2-3pcs, sour cream 2-3 tablespoons, drink ½ l, fresh cucumbers 1-2pcs, green onions -50g, dill, parsley, cilantro 1 bunch, beetroot brine or citric acid, sugar, salt.

Dip the peeled and washed beets completely, or cut in half, into boiling water, add a little salt and a few drops of vinegar or citric acid on the tip of a knife. Cook until soft. In a separate pan, boil the potatoes into small cubes in a small amount of salted water.

Remove the finished beets from boiling water, cool, and cut into strips. Place potatoes and beets in the water in which they were boiled.

Pour in the strained sour beet brine, bring to a boil, add salt and sugar to taste. Cool.

Dressing for beetroot.

Finely chop the green onions, parsley and cilantro and grind with a wood pestle, peel the cucumber and cut into small cubes.

Boil hard-boiled eggs, peel and chop, add sour cream and drink. Mix everything well.

Place 2 tablespoons of dressing into plates and top with cool beetroot soup.

You can serve boiled potatoes, peeled and cut into pieces herring or fried fish with beetroot soup.

BEET COOK ON WHITE KVASS (or RYE BREAD)

Beets – 400-500 g (3 medium-sized beets), boil until soft, peel and cut into strips.

Fresh cucumbers – 400-500 g (4 medium-sized cucumbers), peel and cut into strips.

Green onion – 100-150g, finely chopped (this is approximately 1 glass of 250 ml of chopped onion with a “slide”).

Dill greens – 100g, finely chopped (approximately 1 cup 250ml of chopped dill)

Boiled eggs - 5 pieces, cut into cubes or whatever you like (in this recipe, the picture shows quail eggs).

Place all of the listed ingredients in an enamel pan or in a clay soup pot, add salt and pour in kvass (snow-white is better, or bread kvass if you don’t have snow-white) - 2 - 3 liters, depending on the desired thickness. When serving, place 1-2 tablespoons of sour cream on each plate.

NOTE: before adding the chopped onion and dill, you should crush the greens in a bowl using a mortar pestle or a wooden spoon, specifically crush them, and not grind them fanatically.

Beetroot soup with kefir (our version)

Boil washed, unpeeled beets completely - 400g, peel, cut into strips or cubes.

Fresh cucumbers 400g – peeled, cut into strips.

4-6 eggs - hard boiled, chopped.

Green onions – 100g, finely chopped.

Dill – 100g, finely chopped.

Parsley – 50g, chopped.

Place the cooked beets, cucumbers, eggs, onions, dill and parsley in a saucepan (preferably clay or enamel), add salt and pour sour milk or kefir. (The drink and sour milk can be diluted with boiled and cooled water, but more often the creators of the fast do it with either kefir or sour milk).

Separately, you can serve boiled jacket potatoes, peeled and diced.

COLD BEET COOK WITH STURGEON BALYK.

I.M RADETSKY “Gastronomic Almanac” 1852

Separate the greens from the young beets, wash and put in salted boiling water, cook until tender; later pour into a colander, pour in cold water, and let the water drain, rub through a sieve: boil the beetroots in water until soft, peel and transfer to a pot and throw in boiling water in a cool place until the next day.

½ hour before the holiday, put the beetroot in a soup cup, add finely chopped fresh or pickled cucumbers and beets, dilute with good kvass and beet water, add a spoonful of sour cream, salt and pepper to taste, mix with some chopped herbs, i.e. dill, chervil and parsley, and put a piece of ice. – Balyk cut into thin slices is served on a special plate.

BEET KOLNIK P.F. SIMONENKO “Exemplary kitchen” 1892.

Give out: ¼ pound dried mushrooms, 1 pound beets, ¼ pound potatoes, 5 pickles,

½ glass of green onions, ½ glass of dill, 2 bottles of kvass, horseradish, salt, pepper and sugar to taste.

Boil ½ of the dried mushrooms in a small amount of water, in a closed container, over low heat.

When the mushrooms become quite soft, they are finely chopped and, together with the broth, placed in a bowl, where add 1 pound of chopped and boiled beets, ¼ pound of boiled and chopped potatoes, 5 chopped pickled cucumbers, 1 handful of chopped green onions and the same amount of dill, season according taste with salt, pepper, horseradish, sugar and pour 2 cups of kvass.

When serving, add ice.

AUTHORS' NOTES:

any type of beetroot soup (except, of course, beetroot soup with kefir or sour milk) simply requires sour cream;
Boiled potatoes for potato lovers are best served separately. To do this, boil it in its “uniform”, cut into cubes and serve
It’s great to serve boiled fish with beetroot pancakes;
mushroom broth and mushrooms, which are indicated in the recipe for beetroot soup by P.F. Simonenko “Exemplary Kitchen” of 1892, according to the personal opinion of the creators, are unnecessary (the recipe was tested).
ice for beetroot soup, mentioned in the recipe by I.M. Radetsky “Almanac of Gastronomers” of 1852, according to the creators, is very appropriate in beetroot soup;
When replacing chicken eggs with quail eggs, instead of 1 chicken egg you should take 3-4 quail eggs. posted by econet.ru

7 unique ancient beetroot recipes

5 recipes for wonderful beetroot soup for every taste!

BEET BOOTH WITH BEET BROOCH.

BEET COOK ON WHITE RYE (or bread) KVASS.

BEET BOOK WITH BEET KVASS.

Beetroot soup with kefir (sour milk).

RECIPE FOR BEETSHOUSE BY (that is, software - a set of programs for computers and computing devices) RADETSKY 1852

BEET BETTER RECIPE Software (that is, software - a set of programs for computers and computing devices) SIMONENKO 1892

BEET COOKER HOT

After cooking, this beetroot soup can be cooled and it simply goes into the COLD category.

This beetroot soup is incredibly simple and can be eaten cool after it has cooled.

Beets – 1-2 pieces (400 g approximately), peeled and cut into strips.

Carrots (young ones are better) – 2 pieces (about 200g), cut into strips.

Salted or lightly salted cucumbers - 3-5 pcs - peel, remove the core if the seeds are large and cut into strips.

Potatoes – 2 pieces, cut into strips. Potatoes are put in beetroot soup in this case, if someone really doesn’t have enough potatoes - there are such people)).

Young onions with petioles (small onions) (Fig. 7) – 5-7 pieces, cut into rings.

Dill – 50g, finely chopped.

Beet tops with petioles (or chard leaves with petioles) or only petioles – 100-150g, cut

After 10 minutes, place in a saucepan with bubbling beetroot, beet tops (chard) with petioles and onions. Cook for another 15 minutes (until the potatoes are ready). After that add dill.

When serving, add hard-boiled and chopped eggs to each plate at the rate of 1 egg per plate and 1-2 tablespoons of sour cream.

BEET COOKER ON BEET BROTH

Wash the tops with petioles, cut them crosswise and boil (simmer) in lightly (!!) salted water until soft, discard in a colander and let drain.

Fresh cucumbers – 400 -500g, peeled, cut into strips or circles.

Green onion – 150g, finely chopped.

Dill – 100g, finely chopped.

Eggs – 5-6 pcs, hard boil and chop.

Place the cooked cucumbers, eggs, onions, dill, tops in a saucepan and pour in cooled beet broth (there should be 2, or better yet 2.5 liters of beet broth), add salt if necessary.

Serve with sour cream.

For those who like it, you can serve finely chopped boiled beef or chicken separately. You can also serve separately, for those who like it, boiled potatoes in their jackets and diced.

The beet broth for this beetroot soup can be prepared a little differently and, according to the creators of the post, this option is much better:

This will complicate things somewhat, but the broth will be richer.

In any case, beetroot broth can be prepared in advance (in the evening) - it will be easier.

BEET COOK WITH BEET KVASS

It is prepared similarly to the previous recipe for beetroot soup with snow-white kvass, but instead of rye snow-white kvass, beet kvass is used.

BEET COOKER ON KEFIR (from the book “Jewish Traditional Cuisine”)

A unique recipe from the book:

Remove the finished beets from boiling water, cool, and cut into strips. Place potatoes and beets in the water in which they were boiled.

Pour in the strained sour beet brine, bring to a boil, add salt and sugar to taste. Cool.

Dressing for beetroot.

Finely chop the green onions, parsley and cilantro and grind with a wood pestle, peel the cucumber and cut into small cubes.

Boil hard-boiled eggs, peel and chop, add sour cream and drink. Mix everything well.

Place 2 tablespoons of dressing into plates and top with cool beetroot soup.

You can serve boiled potatoes, peeled and cut into pieces herring or fried fish with beetroot soup.

BEET COOK ON WHITE KVASS (or RYE BREAD)

Beets – 400-500 g (3 medium-sized beets), boil until soft, peel and cut into strips.

Fresh cucumbers – 400-500 g (4 medium-sized cucumbers), peel and cut into strips.

Green onion – 100-150g, finely chopped (this is approximately 1 glass of 250 ml of chopped onion with a “slide”).

Dill greens – 100g, finely chopped (approximately 1 cup 250ml of chopped dill)

Boiled eggs - 5 pieces, cut into cubes or whatever you like (in this recipe, the picture shows quail eggs).

NOTE: before adding the chopped onion and dill, you should crush the greens in a bowl using a mortar pestle or a wooden spoon, specifically crush them, and not grind them fanatically.

Beetroot soup with kefir (our version)

Boil washed, unpeeled beets completely - 400g, peel, cut into strips or cubes.

Fresh cucumbers 400g – peeled, cut into strips.

4-6 eggs - hard boiled, chopped.

Green onions – 100g, finely chopped.

Dill – 100g, finely chopped.

Parsley – 50g, chopped.

Separately, you can serve boiled jacket potatoes, peeled and diced.

COLD BEET COOK WITH STURGEON BALYK.

I.M RADETSKY “Gastronomic Almanac” 1852

BEET KOLNIK P.F. SIMONENKO “Exemplary kitchen” 1892.

Give out: ¼ pound dried mushrooms, 1 pound beets, ¼ pound potatoes, 5 pickles,

½ glass of green onions, ½ glass of dill, 2 bottles of kvass, horseradish, salt, pepper and sugar to taste.

Boil ½ of the dried mushrooms in a small amount of water, in a closed container, over low heat.

When serving, add ice.

AUTHORS' NOTES:

any type of beetroot soup (except, of course, beetroot soup with kefir or sour milk) simply requires sour cream;
Boiled potatoes for potato lovers are best served separately. To do this, boil it in its “uniform”, cut into cubes and serve
It’s great to serve boiled fish with beetroot pancakes;
mushroom broth and mushrooms, which are indicated in the recipe for beetroot soup by P.F. Simonenko “Exemplary Kitchen” of 1892, according to the personal opinion of the creators, are unnecessary (the recipe was tested).
ice for beetroot soup, mentioned in the recipe by I.M. Radetsky “Almanac of Gastronomers” of 1852, according to the creators, is very appropriate in beetroot soup;
When replacing chicken eggs with quail eggs, instead of 1 chicken egg you should take 3-4 quail eggs. posted by econet.ru

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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.