Beetroot cold, classic and hot beetroot are the best recipes. How to properly and tasty cook beetroot.

Beetroot cold, classic and hot beetroot are the best recipes. How to properly and tasty cook beetroot.

Beetroot soup - general principles of cooking

Beetroot takes the second place after borscht in popularity among all the first courses, which are based on beets. The main difference between beetroot soup and borscht is the absence of cabbage in the first course. Beetroot can be hot or cold, they also differ in the constituent products. The basic set of vegetables includes beets, fresh (can be replaced with pickled) cucumbers and all kinds of greens (lettuce, green onions, dill, parsley, etc.). In some recipes beetroot used potatoes, onions and carrots. Preparing a dish on beet broth, water, meat broth, kvass, kefir and even mineral water. Beetroot served with sour cream, finely chopped greens and boiled eggs. It is very tasty to add pieces of sausage, white chicken meat, beef or ham to beetroot soup.

Beetroot - preparing food and tableware

Beetroot for beetroot soup can be boiled whole or first cut, and then immediately put cooked. Potatoes are usually cooked in their skins, then cooled and cut into small cubes. Carrots are also peeled, boiled or pasted with chopped onions. Fresh cucumbers can not be cleaned if they have a thin skin. Cucumbers can be cut into cubes, straws or grated. Boil a few hard-boiled eggs in advance so that they have time to cool down, and they could be added to portions. It is better to chop the washed greens very finely.

A large pan, a cutting board, a grater, a knife and a skimmer (for a hot beetroot soup) are required from the dishes. Prepare also clean gauze, if you have to filter the broth. Beetroot served in small deep bowls or drinking bowls.

Beetroot recipes:

Recipe 1: Cold Beetroot

Another name for this dish is holodnik, since such beet soup is served cold. The food is ideal for hot summer weather, when you don’t want to spend much time in the stuffy kitchen and cook hot first courses. Ingredients Required:

  • Beets - 440 g;
  • Fresh cucumbers - 280 g;
  • Salad leaves - 40-50 g;
  • Dill and parsley greens - 45 g;
  • Green onions - 45 g;
  • By half a teaspoon of salt and sugar;
  • Lemon juice - 10-15 ml;
  • Eggs - 4 pcs .;
  • Sour cream - 140 g.

Preparation Method:

My beets, clean, pour water and set to boil over high heat. In the pot you need to add lemon juice. After boiling, the fire can be reduced and boiled for 40-45 minutes (until ready). Cook hard-boiled eggs, separate the whites from the yolks and cut the whites into small cubes. We clean cucumbers and also cut them into small cubes. Onions, parsley and dill finely cut. Salad leaves cut into thin ribbons. Check the readiness of the beets with a knife and shift the roots in cold water. Broth filter through cheesecloth in a clean dish. If the decoction turned out to be less than 1.5 liters, add water to this mark. Leave the broth to cool. Beets cut into small cubes. In a large pot lay out beets, proteins, cucumbers and greens, add salt, sugar, sour cream and mix everything thoroughly. We fill in all ingredients with broth, we mix and we give to a table. If necessary, in the plate with a cold beetroot can add more sour cream.

Recipe 2: Cold beetroot with potatoes

Another option is cold beetroot. Potatoes make the dish more nourishing and appetizing. Unlike the previous recipe, eggs are used entirely here.

Ingredients Required:

  • A pound of beets;
  • 300 g fresh cucumbers;
  • 300 g potatoes;
  • Eggs - 4 pcs .;
  • Dill and onion - 40 g each;
  • Salt - one and a half teaspoons;
  • Vinegar - 40 g;
  • Sour cream - 180-200 g.

Preparation Method:

Separately from each other, cook potatoes in their uniforms and peeled beets, pre-cut into small cubes. Beets need to fill in with water so that it slightly covers the vegetables. Add vinegar or lemon juice to the pan. Drain broth from boiled beets and add water to one and a half liters. Cook eggs hard-boiled, cool and finely cut. Cucumbers and boiled potatoes cut into small cubes. add to the cooled broth potatoes, beets, cucumbers and eggs. Dill very finely chopped and mash with salt. Onion cut into small rings. Add onions and herbs in beetroot. Served with sour cream.

Recipe 3: Cold beetroot with radish

Try to cook a popular first dish with radishes. The taste of this vegetable is changing dramatically, and the food itself becomes even more useful and satisfying.

Ingredients Required:

  • A pound of beets;
  • Potatoes - 3 pcs .;
  • 2 cucumbers;
  • Radishes - 5-6 pcs .;
  • 3 eggs;
  • Green onions - 50 g;
  • Horseradish - 50 g;
  • Salt and sugar - to taste;
  • Vinegar - 5 ml;
  • Sour cream - to taste.

Preparation Method:

Beets are washed, cleaned and cut into 2-3 pieces so that it cooks faster. Fill with water, add vinegar and set to boil. After the beets are prepared, pour out and filter the broth and leave to cool. Beets are cooled and cut into small cubes or grated. Boil the potatoes in a uniform, cool, clean and cut into small cubes. Radish and cucumbers are washed in running water and cut into thin semicircles or cubes. Any taste my greens and chop. Finely chop the onion. Cook eggs hard-boiled, cool and cut into quarters. In the cooled broth lay out potatoes, beets, radishes, cucumbers, onions and greens. Also add horseradish, salt and sugar. You can add a little black pepper. We fill the beetroot with sour cream and mix all the ingredients thoroughly. Serving dish with chopped herbs and eggs.

Recipe 4: Hot Beetroot

Very tasty, satisfying and appetizing first course. Hot beetroot is prepared from a standard set of vegetables with the addition of tomato paste, spices and bay leaf.

Ingredients Required:

  • 2.5 liters of water;
  • 2 medium beets;
  • 1 carrot and onion;
  • 5 potatoes;
  • Fresh parsley - to taste;
  • Vegetable oil - 30 ml;
  • Salt and pepper to taste;
  • Bay leaf;
  • 2 teaspoons of sugar and vinegar;
  • Tomato paste - 2 tbsp. l

Preparation Method:

Peeled carrots and beets rubbed on a coarse grater. Chop the cook, clean the potatoes and cut them into small cubes. Finely chop greens. Fry onion in vegetable oil, then add carrot to it. Fry vegetables about 3-4 minutes. Put the beets to the onions and carrots and add tomato paste diluted in a little water with sugar. Add vinegar and pepper, mix everything and simmer for 3-4 minutes. Pour water into a saucepan and bring to a boil. After boiling, lay out the potatoes and cook until soft. Then add the roast and bay leaf. Cook beetroot still 10-15 minutes. Serving dish with sour cream and finely chopped greens.

Recipe 5: Beetroot Hot with Meat

Enrich your collection of delicious first courses with this wonderful recipe. In fact, hot beetroot soup with meat is nothing more than ordinary borscht.

Ingredients Required:

  • 350 g of pork or beef on the bone;
  • 3-4 potatoes;
  • 2 beets;
  • 1 carrot and onion;
  • Vegetable oil - 30 ml;
  • Greens (onions and parsley);
  • Bay leaves - 2-3 pcs .;
  • Ground black pepper;
  • Salt;
  • Pea pepper - -4 pcs .;
  • Vinegar (6%) - 30 ml;
  • Tomato paste - 30 ml;
  • 1 tsp. Sahara.

Preparation Method:

Washed meat immediately cut into portions and set to boil in 2 liters of water. Carrots, beets and potatoes clean. Potatoes cut into cubes, carrots and beets three grated. Onions finely shred. From the broth do not forget to remove the foam. How to cook the meat, throws potatoes. Fry onion with carrots in vegetable oil. Then add tomato paste, salt, beetroot and vinegar to sugar in vegetables with sugar. Simmer all together for about 8-9 minutes. As soon as the potatoes are cooked, add the dressing. After roasting we add bay leaf, pea pepper and greens. Beetroot salt and pepper to taste. After boiling, boil for another 10 minutes and turn off the heat. The dish should stand for 10-15 minutes, then it can be served with sour cream, green onions and any other greens.

Recipe 6: Classic beetroot

The classic recipe for a popular cold dish involves the use of bread kvass, beet broth and vegetables.

Ingredients Required:

  • Kvass bread - 650 ml;
  • Beet broth - 650 ml;
  • 2-3 small beets;
  • A bunch of green onions;
  • 2 fresh cucumbers;
  • 2 carrots;
  • 2 chicken eggs;
  • Half a cup of sour cream;
  • 1 tsp. Sahara;
  • Lemon juice - to taste;
  • 15 ml of wine vinegar;
  • Salt to taste;
  • Dill and parsley.

Preparation Method:

All vegetables are carefully washed and clean. Boil beets and carrots until tender, cool and cut into thin strips. Cucumbers are also cut into strips. Onion finely chop and grind with salt. We put all the products in the pan, pour the beet broth and kvass. Add salt, sugar, lemon juice and chopped dill and parsley to taste. Serve dish with sour cream and half boiled eggs.

Recipe 7: Beetroot on kefir

Try to cook beetroot on kefir and treat this wonderful cold soup to relatives and friends. The composition of the dish also includes cucumbers, herbs and spices.

Ingredients Required:

  • A pound of beets;
  • Fresh cucumbers - 4 pcs .;
  • 4 chicken eggs;
  • One and a half liters of kefir;
  • Sour cream - 250 g;
  • Dill;
  • Salt;
  • Green onions.

Preparation Method:

Cook beets until cooked, clean and rub on a coarse grater. My cucumbers and cut into strips (or also grate). Mix sour cream with kefir and add grated vegetables. Beetroot salt and add a little vinegar. Serve the dish with chopped green onions, dill and hard boiled egg halves.

Beetroot - secrets and tips from the best chefs

- To make the beetroot soup come out rich in burgundy, add to the pot, in which the beets are brewed, some lemon juice or vinegar; - in the boiling broth, first lay the potatoes, then beets and roast (for hot beetroot);

- red beet will not give a beautiful bright color, better use the varieties of the type of “Bordeaux”;

- to save all the vitamins, color and juice of beets, you can bake it in the oven;

- for beetroot recipes on kvass, it is better to take slightly sour okroshechny or bread kvass;

- the most delicious beetroot is obtained from young beets, but if there is no such beet, last year’s will do. You can also use canned or pickled beets;

- do not regret for a dish of sour cream - it makes the taste rich and delicate;

- store the filled beetroot no more than 1 day, then it will become sour and viscous. However, the unfilled dish becomes tastier on the second day. Immediately after cooking, it is better to insist the beetroot soup for 1-2 hours in the refrigerator.

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