Beetroot soup like in kindergarten (traditional recipe)

Ingredients

Potatoes – 16 g

Onions – 5.3 g

Butter or vegetable oil – 3 g

Tomato paste – 0.5 g

Water or meat broth – 80 ml

Bay leaf - to taste

Dill greens - to taste

41 kcal
30 min.
30 min.
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I offer a traditional beetroot recipe like in kindergarten. I examined several technological maps for this dish - it turns out that in different kindergartens they differ slightly, but are generally similar.

The main thing you need to know to make beetroot soup like in kindergarten: the beets are completely boiled in their skins beforehand. Later it is cooled, peeled and cut into strips, and added to the soup at the very end of cooking. Onions and carrots are sauteed in oil with the addition of broth or water. In this case, the oil can be either butter or vegetable, both options are acceptable. Tomato paste is also sauteed, but from time to time separately from vegetables. Potatoes, cut into cubes, are boiled in broth or water, sautéed vegetables and tomato paste are added. When the vegetables are ready, add the beets. In kindergarten, sour cream is added to the finished soup, which is later brought to a boil. Bay leaves and dill are not in the recipe, but they are in the manufacturing description.

Take the products from the list.

Cut the potatoes into cubes and cover with water, cook until half cooked.

For the vegetable dressing, cut the carrots into strips and the onion into half rings.

Fry the vegetables in butter and then simmer with the addition of broth.

Add tomato paste, broth and simmer a little more. Tomato paste can be simmered separately.

Peel the boiled beets and cut into narrow strips.

Add vegetable dressing to the beetroot soup.

Add beets, cook for 10 minutes. 5 minutes before readiness, add salt, sugar and bay leaf. Season the finished beetroot soup with dill and sour cream and bring to a boil.

The traditional beetroot soup, just like in kindergarten, is ready. Serve hot.

I also added sour cream to the plates, it turned out very tasty. Try it - you won't regret it! Children in the garden are fed not so badly, the main thing is useful.

Beetroot soup like in kindergarten

Beetroot soup with meat broth

Beetroot soup with chicken broth

Cool beetroot soup with sausage

Beetroot soup with beans

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!

Traditional roast beetroot recipe

Beetroot soup is the most popular and indescribably delicious dish of East Slavic cuisine. It is usually served cool, but it is very tasty when served hot. This soup will be a good, hearty lunch for the whole family.

Beetroot soup without cabbage

Beetroot soup is one of the most popular soups in East Slavic cuisine. Now almost every housewife has her own favorite recipe for making it. This way you can cook it without adding cabbage. Replacing it with beets and delicious tomato dressing. Good dish for

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 contain much 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, as 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.

Beetroot soup with chicken broth

To make this beetroot soup, you need to use chicken meat specifically, then the soup will not be so greasy. The chicken can be removed from the bone and added to the soup in chunks. Also used in beetroot soup are beets, potatoes, cabbage and carrots with onions.

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.

Beetroot soup in a slow cooker

Just by the name you can understand that the main ingredient of this dish is beets. In the traditional version, it is prepared and served chilled, but nowadays you can find many different recipes for this soup. Otherwise, this is a colorful, rich and healthy first course.

Lenten beetroot soup

Almost everyone does not observe Lent. In our family, we try to limit ourselves in the consumption of meat and dairy products during Lent. Lenten dishes turn out no worse than ordinary ones. I recommend preparing a delicious Lenten beetroot soup for you.

Beetroot soup with cabbage

You can find different options for making catchy and fragrant beetroot. I would like to offer a not completely ordinary recipe for beetroot soup with sauerkraut. It will give the beetroot an unforgettable, fascinating taste and special smell.

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 without meat

Adherents of a healthy and dietary diet will certainly enjoy the meat-free beetroot soup. The soup according to this recipe is low in calories and at the same time nutritious and filling. Apart from everything else, such a soup will save the housewife’s time and energy, because preparing it is simple and quick.

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 meat broth

A good beetroot soup can be prepared roasted and in meat broth. For meat, it is better to take lean beef. It must be cooked in advance for one and a half hours. Beetroot soup can be supplemented with sour cream and boiled eggs.

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.

Vegetarian beetroot soup

Vegetarian beetroot soup will appeal to its taste not only to vegetarians, but also to people who observe fasts and those who adhere to PP. It is suggested that you take two pans to make it: one for frying, and the second for broth from potatoes, green beans, peppers and other vegetables. You can choose vegetables for beetroot, except beets, according to your own taste.

Recipe for roast beetroot soup like in kindergarten

Beetroot soup, just like in kindergarten, is a traditional recipe for a roast first course in meat or chicken broth. Usually this particular soup is served in preschool institutions. It is very nutritious, tasty and necessary, and is equally liked by both children and adults.

You can prepare the same beetroot soup as in kindergarten using simple ingredients, so based on money considerations it will not cost much. The calorie content of the soup is low, and you can eat it even on a diet without worrying about your figure.

Beetroot cooker, like in a kindergarten for children, has a normally equilibrium composition of ingredients

Beetroot soup, just like in kindergarten, can be prepared with any broth - chicken and turkey, beef and pork.

meat bul 2.5 l.
beets 3 pcs
carrots 1 piece
onion 1 piece
potatoes 3 pcs
tomato paste 1 tbsp. l.
bay leaf 3 pcs
lemon juice to taste
olive oil 1 tbsp. l.
table salt to taste

Calories: 124 kcal

To prepare beetroot soup like in kindergarten, pour the broth base prepared in advance into the pan. Cut the onion into small cubes, heat the frying pan, grease it with vegetable oil and send the vegetable for sautéing.

The washed and peeled carrots are grated on a medium grater and added to the onions. The heat under the frying pan must be reduced to low; the vegetables should be perfectly fried, but not burnt.

The broth base is put on fire and a bay leaf is added to it. Pre-peeled beets are grated on a large grater and dumped into a frying pan with carrots and onions. By this time they should be fried until golden brown. At first glance it may seem that there is a lot of reddish root vegetables. But in fact, this is exactly how much of it is required according to the recipe with a photo of beetroot as in a kindergarten; it is the main ingredient of the soup.

Mix the roasted beets thoroughly. At this step, it is important to observe one aspect - pour the freshest juice from a small lemon wedge over the vegetables in the frying pan. Natural acid allows you to cook beetroot as in the garden, preserving its beautiful bright burgundy color. Without adding lemon juice, the soup may change color and become faded or even orange. The frying is stirred again for better distribution of acid and left on medium heat for another 2-3 minutes.

The potatoes are cut into medium-sized cubes and sent into the meat broth, by which time it should just boil. For the first time, the base for beetroot, as in kindergarten, is salted at the manufacturing stage. But after adding all the ingredients, the liquid will need to be tested and, if necessary, re-salted.

Lightly fried beets in a frying pan are carefully mixed, making sure that they do not scatter over the edges of the dish. At this step, add 1 tbsp to the vegetables. l. tomato paste, it will give beetroot, similar to the one in kindergarten, an unusual flavor note.

Add a few tablespoons of bubbling broth to the beets and other ingredients; this will allow the roast to simmer properly. The liquid must cover the bottom of the pan so that the vegetables are not dry. According to the soup recipe, which is often served in kindergartens, the ingredients are kept on the lowest heat for no longer than 2-3 minutes under the lid.

Add a bay leaf to a pan of hot broth and bring to a boil. When the frying is completely ready, it will be useful to mix the base for the soup according to the recipe in kindergarten and add vegetables to it. After this, the broth is left to simmer over low heat for another 10-15 minutes, until the potatoes become soft and the beets have finished crunching. As needed, a little more salt is added to the soup, as in kindergarten, stirred and removed from the stove.

Beetroot soup is eaten with sour cream as in kindergarten, and the soup can also be sprinkled with fresh herbs to taste. At the last step of production, it is permissible to add a little meat if it remains after cooking the broth. The step is not inevitable; the dish is already satisfying and tasty.

Beetroot soup with sour cream like in kindergarten

This is perhaps one of the sweetest soups. And the most dressed up. And we will reveal the culinary secret of beetroot soup with sour cream according to a kindergarten recipe.

Beetroot soup came into the preschool recipe collection from Russian cuisine. True, our Slavic ancestors authentically prepared beetroot soup from bread kvass, added cucumber to it and tasty and generously seasoned the whole thing with boiled eggs and vinegar.

Obviously, this method is not feasible for children. According to the kindergarten recipe, beetroot soup is acidified with sour cream. But in the regions of the Urals, Siberia and the Far East, it is allowed to add a little ascorbic acid to this soup; it will keep the color of the beetroot even and will also enrich it with vitamin C.

Well?! Are you ready to pamper your child with a fancy dinner? Then let's get to work!

Total cooking time – 1 hour 30 minutes
Active cooking time – 0 hours 40 minutes
Cost - very economical
Calorie content per 100 g – 41 kcal
Number of servings – 4 servings

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How to cook kindergarten beetroot soup with sour cream

Ingredients:

Beetroot – 400 g
Potatoes – 400 g
Onion – 40 g
Carrots – 80 g
Tomato paste – 8 g
Butter – 12 g
Sour cream – 40 g
Broth – 1 l
Salt - to taste
Greens - to taste for serving

Manufacturing:

In the collection of technological cards, the beetroot recipe is described as follows:

And these are step-by-step tips:

So, first of all, for beetroot, you need to boil the beets, then cool them, peel them and cut them into small cubes. Don’t forget to cut out the “surprise” with cookie cutters.

The second main step is making the broth. “Menu of the week” has already spoken and demonstrated how this is done more than once. There is a detailed description HERE. Strain the finished broth through a sieve twice.

Peel the potatoes, chop them into small pieces and add them to the bubbling broth. It is very important to follow this step specifically in such advice. If you fill potatoes with cool water or broth, the cooking time increases, which means that valuable vitamin C (a low molecular weight organic compound of relatively simple structure, necessary for all living things) C is rapidly removed from the potatoes.

Prepare the dressing. To do this, chop the carrots into strips and the onion into thin half rings. Sauté cooked vegetables in butter. You need to make sure that the temperature is low. Vegetables should seem to simmer, and not become covered with a very fried crust. Add tomato paste to the carrots and onions and add a little broth - simmer for 10 minutes.