Beetroot soup with beef. Beetroot recipe: preparation. Delicious beetroot soup according to cold and hot recipes

Step 1: Prepare the ingredients.

Step 2: Prepare hot beetroot soup.

Step 3: Serve the beetroot soup hot.

If you decide to cook beet soup without potatoes and carrots, then the amount of beets must be increased - add 2-3 more, depending on the size.

Instead of potatoes, you can add beans, pre-boiled or canned, to the beetroot soup.

Well, the long-awaited summer has come and it’s time to blow off the dust from our summer recipes. This time, let's find out how to cook delicious cold beetroot soup. Or, as some people call it, the cold one. This soup is special in that when preparing it, one ingredient is required - beets. It is the basis for the taste and color of the soup. Like , for example. But it is important here that the soup will be cold.

There are many options for preparing beetroot soup; it is as interesting and varied as. In the same way, they add to beetroot fresh vegetables, a lot of greens, boiled eggs, you can even have meat products or sausage. Everything is for everyone. Every family can have own recipe Beetroot Some people prepare it with kefir, others with beetroot broth or mineral water. The content is also extremely varied.

What I love most about this soup is the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and egg. If desired, add a little boiled meat or sausage. I am for a variety of dishes.

The simplest cold beetroot soup on kefir with boiled beets

As the name implies, this is the most basic way to prepare a simple cold beetroot soup. In this case, we will prepare the beets in advance by boiling them in water. An excellent option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

• beets - 2 pcs;
• medium-sized fresh cucumbers - 2 pcs;
• kefir - 1 liter;
• greens (dill, parsley, green onions) - 2-3 sprigs of each;
• garlic - 2-3 cloves (optional);
• boiled egg - 1-2 pcs;
• salt and pepper to taste.

Preparation:

1. Take two medium-sized beets. Wash them thoroughly and cook them in their uniforms.

2. Cool the beets and peel them. Grate the beets on a coarse grater, then place in an enamel saucepan.

3. Pour a liter of kefir over the beets and add 1 glass of cold drinking water. You can use boiled water, or you can use filtered water, whichever is more convenient for you. Take kefir of the fat content you like. It will be delicious in any case.

4. Try cucumbers; if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.

5. Take your favorite greens and chop them finely. You can take just one type, but it tastes best when you add a little of everything in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze the garlic. Stir and place in the refrigerator to steep and cool. The soup will be ready no sooner than in half an hour.

Before serving delicious cold beetroot soup, hard-boil the eggs. Cut each egg and place half on a plate. It will be very beautiful and just as tasty. Bon appetit!

If you want to make beetroot soup a little more filling, then a great way to do this is to add boiled potatoes. Potatoes boiled in their jackets are suitable. Exactly as we do for okroshka or salad. Many people like this version of beetroot soup precisely because of the potatoes.

You will need:

• beets - 2 pcs;
• fresh cucumber - 3-4 pieces;
• potatoes - 1-2 pieces;
• egg - 1 piece;
• fresh herbs - 1 bunch;
• kefir - 1 liter;
• sour cream - 200 grams;
• mineral water;
• salt and pepper to taste.

Preparation:

1. Boil beets and jacket potatoes in advance. Peel them after they have cooled. If you cool it in the refrigerator or under cold water, the skin will come off easier.

2. Grate the beets on a coarse grater and place in a saucepan.

3. Cut the potatoes into cubes, as for okroshka or salad.

4. Cut the cucumbers into small quarters or grate them.

5. Chop the egg into cubes, about the size of potatoes.

6. Chop the greens into smaller pieces. You can use one type of greens, for example, green onions, which go very tasty with potatoes, or you can take a mixture of different types of greens.

7. Mix all the chopped vegetables and egg in a saucepan. Then pour in kefir, add sour cream and dilute to the desired consistency mineral water. Use beetroot water without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup brew in the refrigerator. Serve it chilled with slices of boiled egg and cucumber rings as garnish. A delicious roast dinner is ready!

But this version of the soup will help us prepare beetroot soup without using kefir, but with delicious beetroot broth. The taste is very different because the beets are boiled first and the resulting broth is completely used in the soup. Sour cream and mustard will be added for taste and if desired. This cold beetroot soup itself is very dietary and low-calorie; it is suitable for those who are on a strict diet or fasting. And if you don’t add eggs and sour cream, then vegetarians will like the soup too.

You will need:

• small beets - 3-4 pieces;
• medium cucumbers - 3 pieces;
• eggs - 3 pieces;
• lemon juice - 1 tablespoon;
• granulated sugar - 1 tablespoon;
• sour cream - 150 grams;
• mustard - 2 teaspoons;
• green onions and dill - a small bunch each;
• salt and pepper to taste.

Preparation:

1. Wash and peel the raw beets. Cut it into thin strips.

2. Boil water in a saucepan and put the beets in it. Squeeze the juice of half a lemon, about a tablespoon. Add a spoonful of sugar. The lemon and sugar will balance out the sweet and sour flavors and bring out the flavor of the beets.

3. Once the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are ready.

4. Leave the cooked beets to cool until room temperature, this may take about an hour.

5. Cut the cucumber into very thin strips. And chop the greens smaller.

6. Place cucumbers and herbs in a saucepan with beets in the broth. Stir and add salt to taste. Add pepper if desired. Place in the refrigerator to cool.

7. Peel hard-boiled eggs and cut into cubes or halves.

8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot soup.

Pour the finished cold beetroot soup into plates, add some boiled eggs and a spoonful of sour cream sauce. Serve and invite everyone to dinner!

We have already put boiled beets in the beetroot container and this is most likely the option that almost everyone has tried. But not everyone has tried to cook this cold summer soup from pickled beets. This delicious preparation Perfect for winter and summer. Due to the fact that the marinade is already sour due to the use of vinegar, there is no need to add lemon juice or kefir to the soup. Only sour cream when serving.

You will need:

• pickled beets - 1 half liter jar;
• fresh cucumbers - 4-5 pieces;
• radishes - 200 grams;
• boiled eggs - 3-4 pieces;
• boiled sausage - 250 grams;
• green onions, dill, parsley - a bunch;
• sugar - a tablespoon;
• salt and pepper to taste;
• vinegar if desired.

Preparation:

1. Boil the potatoes in their skins, then cool them so that the skins are easier to peel. Cut the peeled potatoes into small cubes.

2. Cut fresh cucumbers into slices and then into thin strips.

3. Cut off the tails and stalks of the radishes, cut into plates and then into thin strips, approximately like cucumbers.

4. Cut the sausage into cubes or thin strips. Boiled eggs - into strips.

5. Chop the greens. You can take a little more green onions than other types. But everything is up to your taste.

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After this, open the jar of pickled beets and pour the entire contents into the future cold beetroot container. You will need the brine in full.

7. Add cold water until the soup reaches the desired consistency. Add sugar, salt and pepper. Stir until smooth and let sit in the refrigerator for 2-3 hours.

After this, a delicious cold beet soup made from pickled beets is ready. When serving, don't forget about sour cream.

This beetroot soup will turn out to be more spicy and pungent; we will add ayran to it instead of kefir, which will improve the taste, and we will also add green olives and chili peppers. The hearty component of beetroot soup will be potatoes and boiled beef. Consolidation!

You will need:

• boiled or baked beets - 2 pieces;
• jacket potatoes - 2 pieces;
• fresh cucumbers - 3-4 pieces;
• boiled eggs - 4 pieces;
• boiled beef - 300 grams;
• green onions and dill - a bunch;
• ayran - 1 liter;
• sour cream - 250 grams;
• pitted green olives - 150 grams;
• salt and pepper to taste.

Preparation:

1. Boil the potatoes in their skins in advance. Also cook the beets in their skins or in a double boiler. If desired, the beets can be baked in the oven, wrapped in foil. Boil the eggs hard. The remaining ingredients are used fresh.

2. In a suitable saucepan, cut the potatoes and eggs into cubes. Without peeling, cut the cucumbers into quarters and then into thin slices.

3. Drain the olives from the brine and cut into half rings. If you have them with seeds, don't forget to take them out.

4. Cut a piece of beef into thin slices across the grain. Next, cut it into small cubes. Add to the rest of the ingredients in the pan.

5. Remove seeds from the chili pepper and chop it very finely. Half a small pod is enough.

6. Chop the onion and dill very finely. Add to the pan.

7. Peel the beets and cut them into small cubes. You can grate the beets, then they will give more juice and the beetroot will be more red.

8. Add beets to the pan, pour ayran over all products. stir and add sour cream. Add salt to taste and do not forget to add pepper, ground in a mill or mortar.

Let the soup sit in the refrigerator for 2-3 hours. It will acquire wonderful taste and color. Serve cold beetroot soup with herbs and bread. Bon appetit!

Original beetroot soup with turkey, vegetables, peas and beet tops - video recipe

To be completely convinced that beetroot soup is an amazing summer soup, watch this video. Here a real chef shows how to prepare a very tasty, but unusual and unusual soup the way it is served in restaurants. Preparing this soup at home will not be any more difficult, and you will definitely like the result.

Beetroot soup can be prepared with a variety of different ingredients, but it will definitely turn out to be a delicious summer soup with a refreshing effect. Have a hot summer and delicious soups!

Hot soups with meat are something we are accustomed to and highly respect, regardless of the season. In summer we also need strength and mood! Beetroot pancakes are also prepared cold, and this is also very tasty. But today let's cook a classic hot beetroot with meat. I definitely recommend using beef on the bone, this will make the beetroot soup especially rich.

There are many in various ways make the beetroot soup bright in color, but I use one that has been tested many times, without frying or vinegar)) I’m sharing it with you, try it!

Here are the products we need for beetroot.

First of all, 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 result, 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 specified 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 coarse 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 is boiling, cut into small cubes bell pepper and grate the tomato. At this stage 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 classic 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!

Beautiful bright beetroot will whet your appetite and lift your spirits! And note, a wonderful color without any vinegar))) Cook for your health!

A very tasty soup, which is prepared in two versions: cold and hot. Cold is good in the summer because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend preparing hot beetroot soup - you will find the classic recipe below.

It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. But whoever was the inventor of this amazing dish, he forever gave the world culinary world a real masterpiece.

As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot soup - a classic recipe with photos.

Classic recipe for hot beetroot soup

First you need to prepare the following ingredients:

• Meat broth – 2.5 liters;
• Beets - 2 pieces;
• Carrots – 1 piece;
• Potatoes – 5 pieces;
• Onions – 1 piece;
• Vegetable oil – 2 tablespoons;
• Vinegar 6% - 2 teaspoons;
• Granulated sugar – 2 teaspoons;
• Parsley – 1 bunch;
• Tomato paste – 2 tablespoons;
• Bay leaf, ground black pepper, salt.

Cooking process:

We prepare the vegetables: we clean the beets and carrots and grate them on a coarse grater, onion cut into small cubes, also peel the potatoes and cut into medium-sized cubes.

Heat the frying pan well and first fry the onions in vegetable oil until they acquire a golden color.

After 3 minutes, season everything with tomato paste, mix thoroughly and leave on the fire for another minute.

Meanwhile, bring the meat broth to a boil in a separate saucepan. Then add the diced potatoes and cook until tender.

After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.

When our hot beetroot soup is ready, pour it into portioned plates, sprinkle with parsley and season with sour cream.

You can slightly diversify the recipe described above without changing it radically. For example, cook beetroot soup hot recipe classic, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich in nutrients and vitamins.

You need to prepare:

• Beef for broth (or ready-made broth);
• Beetroots (roots and tops);
• Potato;
• carrot;
• Onion;
• Green onions;
• Vegetable oil;
• Ground black pepper, salt, bay leaf;
• Sour cream.

1. First, cook the meat broth from the cooked beef.
2. Peel and cut into thin strips or grate the beets and carrots on a coarse grater.
3. Cut the onion into small cubes.
4. Also peel and cut the potatoes.
5. Finely chop the green onions and beet tops.
6. Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
7. Meanwhile, add the potatoes to the boiling broth and cook until they are almost done.
8. 10 minutes before the potatoes are ready, add the grated beets to the soup, followed by the tops after some time.
9. Boil for another 10 minutes and add roasted vegetables, green onions, bay leaves, pepper and salt to the soup. Leave to simmer for another 5 minutes.
10. After this, turn off the gas and let the beetroot brew sit under the lid for a while.
11. As you can see, in order to prepare hot beetroot soup with tops, you don’t have to change the classic recipe much.

We would also like to present you here with a recipe for hot beetroot soup with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be nourishing and high in calories.

So, you will need:

• Beef on the bone;
• Beets – 2 pieces;
• Carrots – 1 piece;
• Onion – 1 piece;
• Potatoes – 4 pieces;
• Vinegar – 15 ml;
• Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and covered with water. Place bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

Remove the meat, cool and cut into small pieces.

Place all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.

Meanwhile, place the potatoes in the broth to cook.

As soon as the vegetables become soft, pour vinegar into them, stir, then transfer everything into a saucepan with broth for the potatoes.

When the soup is ready, add the meat, salt and pepper to taste, close the pan with a lid and let our dish brew for at least 15 minutes.

After this, the soup can be poured into bowls and, if desired, topped with a spoonful of sour cream.

Thus, you can prepare beetroot soup - a classic recipe with meat.

Little tricks

All of the recipes listed are incredibly delicious. As you can see, preparing beet soup, especially with meat, is practically no different from preparing borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is: how to cook beetroot so that it remains red. Indeed, very often during the cooking process this dish loses its rich color. To prevent this from happening, be sure to use vinegar when cooking.

Also, to maintain a bright, rich color, many housewives add tomato paste to this dish. It also prevents our soup from losing its bright hue.

If you are a vegetarian, but want the soup to be more filling, then prepare it with the addition of red or white beans and mushrooms. This natural springs protein, which can easily replace meat.

If for some reason you cannot eat fried foods, then this soup can be prepared without frying, simply placing the vegetables directly into the broth.

If you want to try something unusual, then you can add lean white fish to this dish, as the people of Asia like to do.

We told you how to prepare hot beetroot soup. The step-by-step recipe shown above will definitely help you do everything right.

Delicious beetroot soup according to cold and hot recipes

This article is about the famous “relative” of borscht – beetroot soup. Many housewives do not know the differences between these two dishes, although in fact they are similar only in color. The red color comes from the addition of beets. Prepared depending on the time of year different types soups In the summer, many will enjoy cold beetroot soup, and in winter, a hot one will help keep them warm.

Using various ingredients, you can get either a dietary dish or one with more calories.

How to cook beetroot soup? Below are some recipes and tips for preparing this delicious and truly filling dish.

History and beneficial features beetroot

The Assyrians were the first to try beetroot dishes, 2 thousand years BC. Green tops were used for cooking, and they were also used as medicine.

Beet roots began to be used as food after 150 centuries. In Rus', beets appeared only in the 9-10th century and gained quite a lot of popularity. Peasants sowed entire fields with it and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot soup, which was prepared with beets, became a favorite dish in Ukraine, Belarus, Poland and other Slavic peoples. Due to its composition, this dish is recommended for people who are overweight due to its low calorie content and ability to improve intestinal function.

Who and when prepared beetroot soup for the first time, historians do not know. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Fermented milk products were also used for its preparation.

The most delicious beetroot recipes

Beetroot soup is popularly called kholodnik. It is prepared using beet broth or carrot-beet broth. Also, many housewives like to add kvass, lightly salted cucumbers or any fermented milk products to such a dish. Among vegetables, radishes, cucumbers, and green onions are added to beet soup.

There are many different ways to prepare beetroot soup. It can also be prepared using meat and even fish products. Basically, similar dishes are common in the Caucasus and Asia. There are even variants of this dish with crayfish. Below are the basic recipes for beet soup: cold, hot, with pickled beets.

Most often in Russia, cold beetroot soup is prepared, however, hot beetroot soup with meat is no less tasty. This version of beet soup is more calorie and nutritious. The recipe for the dish is a little similar to regular borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the dish on the table is also different. Classic borscht is served with pampushki, and an egg is added to beetroot soup.

The classic recipe for hot beetroot soup is prepared from the following products:

• young beets along with green tops 2 pcs.;
• beef meat 500 gr.
• carrot;
• cucumbers 2 pcs.;
• one onion;
• tomato juice;
• vinegar, sugar, salt;
• greens and sour cream to taste.

How to cook:

Cooking beetroot soup with meat is not difficult. For the broth, beef meat is cut into small pieces and placed in a pan. You can cook the meat as a whole piece, and then later divide it into portions. The pan is placed on high heat, the foam that forms during boiling is removed with a slotted spoon or a special spoon. Boil the broth for about 1.5 hours. If young meat is used for cooking, the cooking time can be reduced.

The potatoes are peeled and cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, chop the carrots on the coarsest grater and chop the onion. Vegetables are lightly fried until light golden brown. The beets are also grated, added to the frying pan and simmered under a closed lid for about 10 minutes until soft. You can add a few drops of vinegar to the pan to help the beets retain their beautiful color.

Stewed vegetables are added to the broth when the potatoes are cooked. Cook everything together for about fifteen more minutes. The dish is salted, peppered, and a laurel leaf is added. Two minutes before the end, add chopped herbs into the pan. After this, turn off the gas and let the soup brew for about half an hour. The hot food is poured into plates and served with sour cream.

Helpful advice! You can store beetroot soup in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and broth separately and mix it in a plate.

Preparing beetroot soup is not at all difficult. The prepared beets are peeled, finely chopped or crushed using a grater. Young beets can be cooked along with the tops. The chopped vegetable is poured with water, a little vinegar is added to preserve bright color future soup. Cook the product for about half an hour. The beet broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before serving the dish, take it out and add the necessary ingredients.

While the broth is cooling, prepare the vegetable dressing. To do this, finely chop green onions and dill, add salt and pepper. Radishes and cucumbers are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Just before serving, mix the broth and any fermented milk product. Even regular kefir will do. The proportions of liquid parts are adjusted to taste.

In the beetroot soup recipe, pickled beets are used in the soup for greater acidity and brightness of taste. Marinate it in advance. To do this, pour water over whole beets, add a large spoonful of sugar, then cook for 1 hour. Next, the broth is drained, the beets are cooled by filling them with cold water. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1:3, and more sugar is added. All this is left for about a day at room temperature.

Serve beetroot soup this way. Place vegetable dressing on a plate, pour cold broth mixed with a fermented milk product over it, add a hard-boiled egg cut in half. Place a spoonful of sour cream next to the egg. Beetroot soup is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beetroot broth is mixed with regular kefir or other fermented milk product in an approximate ratio of 1:2.

Beetroot soup with the addition of kefir is a Lithuanian traditional cuisine. This dish is a great relief in the summer heat and is a source of vitamins and essential microelements.

Preparing cold beetroot soup correctly

Making beetroot soup means treating yourself to a delicious vegetable dish on a hot summer day. This popular cold dish is quite simple to prepare.

To do this you will need the following products:

• potato;
• carrot;
• parsley and celery roots;
• leek;
• beet;
• lemon;
• cucumber;
• greenery.

How to cook:

Cooking beetroot soup according to all the rules is not at all difficult. Pour water into a saucepan, place peeled potatoes and whole carrots in it, add celery and parsley, as well as chopped leeks. Cook over low heat - candle for about 20 minutes. Salt and pepper. When the potatoes are completely ready, knead them thoroughly and remove the roots.

While the soup is cooking, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are chopped on the largest half of a grater and added to the soup. Next, squeeze the juice out of the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bunches, placed in a pan and covered with a lid. Once the soup boils, you can remove it from the heat.

Cool the finished beetroot soup, throw out the greens and put the whole pan in the cold. Before serving, fresh cucumber is cut into small pieces and poured with beetroot. Then sprinkle the soup with dill and add a large spoonful of sour cream. Garlic crackers made from black or grain bread are served separately.

Helpful advice! Instead of lemon juice, you can add cucumber pickle or sauerkraut liquid for acidity.

You can choose almost any meat for beetroot soup. This recipe uses chicken breast. Making beetroot soup with chicken is quite simple.

In addition to chicken, you need to prepare the following products:

• potato;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• greenery;
• vegetable oil.

Step-by-step cooking process:

1. The prepared beets are cut into strips, the onions are chopped quite finely, and the carrots are grated on the coarse side.
2. Pour 2 tablespoons of vegetable oil into the multicooker bowl and pour in the prepared vegetables. Select a program for frying vegetables. If there is no standard “frying” program, you can use the baking mode. The timer is set for 30 minutes.
3. 15 minutes before the end of this program, pour a glass of tomato juice into the thicket and simmer until the end signal.
4. During this time, you need to peel and cut the potatoes. Potatoes and meat are placed in a bowl and poured required quantity water. Typically about 2.5 liters are required.
5. This recipe uses hot water because the cooking mode will be "stew". In fact, the soup will not boil with this program, but will only simmer. This method will also help reduce cooking time.
6. The dish needs to simmer for about 1.5 hours.
7. Beetroot soup is served with sour cream, chopped garlic and herbs.

Like vegetable soup can be given to children. It is not recommended to cook beets for children under 8 months, but from one year onwards this dish is quite suitable for babies.

Children of kindergarten age often tell their mothers that they cook better in kindergarten than at home. Let's try to prepare beetroot soup in the same way as children's cooks prepare it.

Potatoes and beets are washed under the tap and boiled in their “uniforms”. To do this, first place beets in a saucepan, boil for 1 hour, then add potatoes and cook for 40 minutes. Prepared vegetables are chopped, beets are grated, potatoes are chopped into small pieces or cubes. Boil two eggs in a separate container.

Pour water into a small saucepan, boil, lightly salt. Beets are first placed in boiling water, after boiling potatoes are placed, as well as a small bay leaf. After boiling, add chopped eggs and finely chopped herbs. Children can cut out figures from boiled beets and carrots.

Cooking beetroot soup, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot soup, you need to use some tips. Since beets are considered the main ingredient, it is important to know the intricacies of their preparation.

• instead of vinegar, you can add lemon juice to beetroot soup to preserve its bright and beautiful red color;
• regular table beets should be replaced with the Bordeaux variety, it is more tasty and gives a bright, beautiful color;
• to preserve all the vitamins in beets, you can first bake them in the oven, instead of boiling them in their “jacket”;
• if there are no fresh beets, you can use canned or pickled beets;
• When preparing a hot version of beet soup, first place the potatoes in the pan, and after cooking, add the remaining vegetables and beets.

Beetroot for the winter in jars

Preparing beetroot dressing for the winter is absolutely not difficult. With its help, you can quickly cook a tasty and satisfying soup when you come home from work in the cold winter months.

This refill allows housewives to save quite a lot of time.

To prepare it you will need tomatoes, beets, carrots, and onions. Tomatoes are passed through a meat grinder, carrots and beets are grated, onions and bell peppers are chopped. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, and left until the juice comes out. After about an hour and a half, the vegetable mixture along with the juice is placed in jars, which are placed in a large container. You need to pour enough water so that the jars are covered to the neck.

Place a large container on the stove, bring everything to a boil and leave on a candle - low heat for 20-30 minutes. Roll up the jars as usual and let them cool, turning them over onto the lid. The finished dressing is stored in the pantry or cellar.

Friends, good day everyone! Tell me, did they give you beetroot soup for lunch in kindergarten? I remember they often prepared it for us. I didn't try it then. As a child, I wanted something tasty, for example, with condensed milk :) Recently I accidentally came across a recipe for this soup on the Internet. And I thought: “Why not give this dish a second chance?” You won’t believe it, my son and husband liked the hot beetroot soup so much that now they ask to cook it more often. I didn’t expect it to be so delicious. The soup turned out to be very satisfying, rich, and a beautiful bright red color.

The dish differs from borscht not in the way the beets are prepared. The main difference is that borscht is cooked with cabbage.

IN classic version soup, usually add potatoes, carrots, onions, garlic and herbs. But there are recipes with beans, celery and other unusual ingredients. You can prepare this soup with either raw or boiled beets. And in winter you can even take pickled or frozen.

Any meat can be used. You can cook it with pork, beef, chicken or turkey. Or you can cook it not in broth, but in water - it will turn out delicious diet soup, which is also suitable for fasting. If you, like me, have undeservedly ignored this dish, try cooking it. And write your reviews about what you liked.

This is the same option that I use at home. My husband and son are delighted with it! The soup turned out to be very rich and satisfying. The secret is that they use two types of meat. I recommend trying it :)

You will need:

• 2-2.5 liters of ready-made meat broth;
• 250-300 g of boiled meat;
• 5 pieces. potatoes;
• 4 things. small beets;
• 100-150 g pork belly or lard;
• 1 onion;
• 1 small carrot;
• 1 clove of garlic;
• a bunch of greenery;
• 2 hard-boiled eggs;
• 2 tbsp. tomato paste;
• ½ tbsp. Sahara;
• salt, black pepper to taste;
• sour cream;
• a little vegetable oil.

How to prepare:

1. First, prepare all the products. Divide the boiled beef from the broth into small pieces. Cut the lard or brisket into cubes approximately 0.5 by 0.5 cm.

2. Cut the potatoes into cubes and beets into strips.

3. Finely chop the onion and herbs.

4. Grate the carrots on a coarse grater and the garlic on a fine grater.

5. To fry, heat the vegetable oil in a deep frying pan and fry the lard or brisket in it until a beautiful golden color. When the brisket is browned, add the onion. Fry until it turns brown.

6. Then place the carrots in the pan and sauté for about 1 minute.

7. When it softens and the butter turns golden, add 2 tbsp. with a heap of tomato paste. Give it another 1 minute to fry.

8. Add the beets last to the pan. Pour in a little hot water so that the root vegetable is half covered with water.

9. Reduce heat to medium, cover and simmer until tender, about 10-15 minutes.

10. While everything is stewing, place the broth on the stove and bring it to a boil. Add potatoes to it and cook until tender for about 10-15 minutes.

11. Now add the meat to the broth.

12. At this point, the frying is already ready, it’s time to transfer it to the pan. Add bay leaf, salt and pepper to taste. Add 1/2 tbsp. Sahara. Stir and cook for another 5 minutes over medium heat until all the ingredients become friends with each other.

13. Turn off the heat, add the garlic clove and herbs. Cover the pan with a lid and let simmer for another 5-10 minutes.

Serve hot. Add half a boiled egg, some herbs and a spoonful of sour cream to each plate. It will be delicious!

Hot beetroot soup - meatless meatless soup recipe

If you don't eat meat, fast, or just like vegetable soups, this recipe is for you. The dish turns out to be light, but very tasty. One of its main advantages is its low calorie content.

Required ingredients:

• 3-4 small beets;
• 1 large onion;
• 3 potatoes;
• 1 large carrot;
• 2 cloves of garlic;
• half a lemon;
• Bay leaf;
• vegetable oil;
• salt.

Cooking steps:

1. Boil 2.5 liters of water in a saucepan, place pre-washed and peeled beets in it and cook for 40-60 minutes.

2. Now move on to other vegetables. Chop the onion and garlic.

3. Grate the carrots on a coarse grater, cut the potatoes into strips.

4. When the beets are cooked, remove them and let cool. Add potatoes to the beet broth and cook until tender.

5. At the same time, fry the onion and garlic in a frying pan in vegetable oil.

6. Add carrots, fry for 2-3 minutes. Then transfer the fried onions, garlic and carrots to the pan.

7. Cut the boiled beets into strips, add to the broth and cook over low heat for 5-7 minutes.

8. All that remains is to add salt, add bay leaf, squeeze the juice of half a lemon and let it brew.

Serve with finely chopped herbs and sour cream.

How to properly prepare warm beetroot soup with chicken and boiled egg?

This recipe differs from others in its wider list of ingredients. It will take a little more time to prepare it, but the result will pleasantly surprise you. This amount is enough for a large family or inviting friends to visit 😉

Required ingredients:

• 1 kg chicken;
• 1.3 kg beets;
• 700 grams of potatoes;
• 500 g carrots;
• 4 onions;
• 4 tbsp. tomato paste;
• 1 parsnip root;
• 50 g celery root;
• 1 parsley root;
• 4 chicken eggs (hard-boiled);
• 30 ml sunflower oil;
• 1 tbsp. salt;
• 1 dessert spoon of sugar.

Step-by-step cooking recipe:

1. Rinse the meat under running water and divide into parts.

2. Take a saucepan with a volume of 4.5 - 5 liters. Place the meat in water and bring to a boil.

3. Dip 3 whole onions, parsnip, celery and parsley roots into water. Add your favorite spices to taste. Cook for about 1.5 hours.

4. Now prepare the frying. Cut the onion into small cubes, meanwhile heat in a frying pan sunflower oil. Add the onion and sauté over low heat until it becomes translucent.

5. Wash the red beets, peel and grate on a coarse grater.

6. Add it to the onion, increase the heat to medium and fry for 10 minutes.

7. Grate the carrots too on a coarse grater and add to the pan. Mix everything and simmer for another 5 minutes.

8. Add 1 tbsp to the roast. sugar and 4 tablespoons of tomato paste.

9. The broth is almost ready. Add 300 ml of broth to the vegetables. Cover the pan with a lid. Let the roast simmer for another 7-8 minutes.

10. Remove the boiled onion from the broth and discard. Remove meat and root vegetables and cool. Strain the broth.

11. Cut the potatoes into cubes and place them in the pan.

12. Separate the meat from the bones and cut into cubes. Root vegetables also need to be chopped. Throw back into the broth and cook for 20 minutes over low heat.

13. Add roast to the soup. Peel and cut chicken eggs.

After 3 minutes, add the eggs to the soup. Chop the greens. Add spices and salt to taste. Bon appetit!

A simple recipe for dietary beetroot soup in a slow cooker

It's simple and quick recipe soup. The entire cooking process will take you no more than an hour. Sweet bell pepper adds a special piquancy to the dish.

For preparation you will need:

• 2 liters of broth;
• 2 pcs. beets;
• 1 onion;
• 1 carrot;
• 2 cloves of garlic;
• 3 pcs. potatoes;
• half a sweet pepper;
• 2 tbsp. vegetable oil;
• 1 tsp Sahara;
• 1 tbsp. vinegar;
• salt pepper;
• dried parsley;
• fresh dill.

How to cook:

1. Peel the vegetables. Grate the beets. Turn on the “soup” mode in the multicooker, pour in vegetable oil and lay out the beets, add sugar and vinegar. Stir and simmer.

2. Grate the carrots, cut the onion into half rings, the pepper into strips, and the garlic into thin slices.

3. Add vegetables to the slow cooker. Stir and simmer under a closed lid for 15-20 minutes.

4. During this time, cut the potatoes into strips.

5. Pour broth or water into the contents of the multicooker. Throw in the potatoes. Add salt to taste. Stir and wait for the soup to boil.

6. Add black pepper, parsley and dill. Cook for another 10 minutes and then turn off the multicooker.

It will take another 15 minutes for the dish to be ready.

Delicious hot soup with meat broth for children (like in kindergarten)

Do you still remember the taste of hot beetroot, but with... kindergarten never ate it again? Then you have the opportunity to feel nostalgic 😉 By the way, you can prepare this soup using both fresh and frozen vegetables.

Take:

• 0.5kg. meat (chicken, beef or pork);
• 3 beets;
• 1 carrot;
• 1 onion;
• 1 tbsp. vegetable oil;
• 3 pcs. potatoes;
• 1 tbsp. tomato paste;
• Ground paprika, salt.

Step by step recipe:

1. Boil 3 beets, cool. Let the meat broth simmer.

2. During this time, prepare the frying. Fry onions and carrots in vegetable oil. Add half a cup of broth or water and 1 tbsp. tomato paste.

3. When the meat is cooked, remove it from the water and let it cool. Add chopped potatoes to the broth and then fry.

4. Separate the cooled meat from the bones, chop and add to the soup. Add salt to taste. Cover the pan with a lid. Leave the soup to simmer for 20-30 minutes.

5. Grate the beets on a coarse grater. Add ground paprika and bay leaf to the soup. After 5 minutes, add the beets. Bring to a boil and remove the pan from the stove.

The soup should sit for 5-10 minutes. Then it can be served to the table.

How to cook meat beet soup with beet leaves?

You can cook a delicious soup using not only the root vegetable, but also the leaves. This option is also called Botvinnik. It is often prepared in the summer, when the beets are still young. The soup turns out to be very unusual and pleasant in taste, contains many useful substances. You can see how to prepare it in this video.

Did you like my selection of recipes? If yes, then share it with your friends. And be sure to prepare beetroot soup according to one of these recipes. Don't hesitate - it will be delicious. Have a nice day and see you again!