Beetroot healthy, beautiful, tasty dish. There are various options for its preparation. This dish is eaten both hot and cold, depending on the season. For example, cold beetroot in summer is not inferior in popularity to okroshka. How to cook beetroot vegetable, with meat, cold or hot, you will find in our selection.

Classic hot beetroot

For cooking, you need products:

  • vegetable oil - 30 ml;
  • granulated sugar - 10 g;
  • vinegar 9% - 15 ml;
  • salt - 10 g;
  • bay leaf;
  • carrot - 2;
  • onion - 3;
  • water - 3 l;
  • chopped greens - 50 g;
  • beets - 3.

First, peel and chop potatoes, beets, onions, carrots. Beets and potatoes should be added to the pan.

In oil, fry the onions and carrots until blush. Pour a little tomato paste with vegetable broth, mix and pour into a pan where vegetables are fried, which are stewed for about twenty minutes. Vegetables from the pan are put in a pan, seasoned with spices, spices, herbs. Beetroot in winter is best served hot, and in summer you can eat cold.

Recipe with tops

Beetroot soup with tops is a bit unusual option, where “both tops and roots” are used in cooking.

Component components:

  • 4 beets with tops;
  • sour cream (kefir is possible);
  • 4 eggs;
  • juice squeezed from 1 lemon;
  • fresh dill chopped;
  • salt;
  • 2 cucumbers.

The washed beets should be boiled for forty minutes, then rubbed on a grater, put in a saucepan, pour water and stew a little. Finely chop the tops, put in a saucepan to the root crops, add salt, stew for about five minutes and turn off the fire.

Add lemon juice, cool the dish for an hour. Before use, grind the cucumbers and chop boiled eggs.Garnish with chopped herbs, season with a spoon of sour cream.

Hot beetroot with meat

Hot beetroot is cooked in the same way as classic beetroot, but another ingredient is added - meat. First of all, it needs to be put to cook. Cooking time depends on the type of meat. When it becomes soft, they put potatoes with beets. Then everything happens, as in a classic vegetable recipe. Onions and carrots are passaged, the broth with tomato is added there. Everything is combined in a pan, seasoned with spices.

Beetroot with meat is prepared on the basis of beef, pork or chicken - which is more like it.

With sausage

Products:

  • 400 grams of pickled beets;
  • 1 lemon
  • 400 gr raw sausages or uncooked sausages;
  • 4 eggs;
  • 2 liters of beetroot decoction;
  • 2 potatoes;
  • a pair of fresh cucumbers;
  • sour cream;
  • finely chopped greens;
  • salt, ground pepper.

The peel is removed from the cucumber. Sausage, eggs, cucumber are chopped into cubes. Boiled in their uniform potatoes are peeled, divided into halves.

Beets are boiled separately. Grate boiled vegetable on a coarse grater.

Put the grated beets on the potatoes, add other components. Pour the beetroot broth with the sour cream diluted in it. Add spices, herbs and salt. In a cold form, the dish turns out to be very tasty, acts as an alternative to okroshka in the summer.

In a slow cooker

You can cook soup in a slow cooker. In this way, the dish retains greater saturation than that prepared in the pan.

First of all, you need to prepare all the products:

  • 500 g of chicken breast;
  • 2-3 potatoes;
  • vegetable oil;
  • carrot;
  • 2-3 beets
  • a pair of garlic cloves;
  • pepper, salt, herbs;
  • A glass of tomato juice.

All vegetables are peeled, the beets and potatoes are chopped with straws, carrots are rubbed on a grater (coarse), the onions are crushed in the form of cubes. Put everything in a slow cooker, add oil. Select the “Baking” program and simmer for about half an hour. Then pour in the juice and leave for 10 minutes to stew. After that, you need to put chopped potatoes in a slow cooker and pour hot water. Select the “Extinguishing” program. Cook another 1.5 hours. At the end, be sure to put garlic, herbs, spices.

With chicken

Product Set:

  • 1 liter of water;
  • 3 potatoes;
  • 300 gr chicken meat;
  • 2 beets;
  • 1 cucumber;
  • 3 eggs;
  • ¼ lemon;
  • 4 table. spoons of sour cream;
  • chopped greens;
  • spices, salt.

Boil chicken, put on a plate and leave to cool. When the meat has cooled, cut into pieces.

Peel potatoes and beets, boil separately from each other. Boil eggs until cooked.

Chop boiled eggs and potatoes with medium cubes. Grate boiled beets with a coarse grater, stew a little in water with the addition of lemon juice.

Mix all the components, cut the cucumber with an average dice, add greens. In a plate with beetroot put sour cream.

On a note. It is more convenient to use chicken breast - its meat is very tender, and the broth comes out fragrant and saturated.

Beetroot, as in kindergarten

  • 2 beets;
  • 5-7 medium potatoes;
  • 2.5 liters of water;
  • 2 eggs;
  • 2 small cucumbers;
  • a bunch of greens (any, we suggest taking a few twigs of spinach and green onion feathers).

Peel potatoes and beets. We cut the beets in half so that it is convenient to rub on a fine grater.

We put water on fire in advance. If you like thick beetroot - you can take literally half a liter less water, if more liquid - then take a little more. Dip the potatoes (whole) in boiling water, grated beets. Cook until the potatoes are fully cooked, that is, 15-20 minutes.

While vegetables are boiling, boil eggs - after boiling, cook for 8 minutes. We cut vegetables that will not be thermally processed - cucumbers in small cubes, chop greens. We cut the egg into a cube.

By this time, the potatoes should be ready, and they need to be laid out in a separate dish. When it cools down a bit, cut with a medium cube.

Beetroot broth leave to cool. To speed up this process, you can take a wide bowl, fill with ice water and put the pan so that it is covered with water at ⅔ height.

When the broth has cooled, we send greens, vegetables, and salt to taste to it. Let us brew for about half an hour in the refrigerator.

Eggs can be laid before serving in a saucepan or laid out in serving plates.

Classic cold beetroot

Components:

  • broth (vegetable or chicken) - 1.5 l;
  • beets with tops - 2 units;
  • large carrots - 2 units;
  • garlic cloves - 2;
  • wine vinegar - 2 tbsp. l .;
  • salt, ground pepper.

More materials:cold beetroot - classic recipe

Serving dishes:

  • cucumber;
  • boiled egg;
  • greenery;
  • sour cream.

We wash the vegetables well, do not peel. Wrap beets and carrots in a double layer of foil. You can add a pinch of herbs, such as rosemary. Preheat the oven to 200 degrees, bake for an hour. In this way, the saturated color and taste of vegetables is preserved.

After we let cool first in the foil, then without it. Peel, cut into small cubes carrots, three beets.

Finely chop the tops, and cut a few of the youngest leaves into a thin strip, garlic into a small cube.

Bring the prepared broth to a boil, add vinegar. We spread the chopped stalks of the tops, mix and cook for five minutes. Then spread the chopped leaves and garlic, cook for a few more minutes. Then add carrots and beets, peppers and salt, cook for a few more minutes. We insist for 1-2 hours, before serving, cool in the refrigerator.

We spread the beetroot on plates, put a spoon of sour cream on top, on it - a slice of eggs, thin rings of cucumber, chopped greens.

On a note. Beets are recommended to use young (if possible).

Kefir Recipe

Kefir beetroot is very similar to a standard okroshka.

  • fresh cucumbers - 350 gr;
  • beets - 350 gr;
  • kefir - 1 l;
  • water - 250 gr;
  • dill - 30 gr;
  • onion feathers - 30 gr;
  • garlic cloves - 3;
  • salt pepper.

Boil beets, peel, grate coarsely. Pour in water and kefir, salt and pepper. Squeeze the garlic. Mix well.

Rinse the greens and chop finely, put in the beetroot.

Grate cucumber, or cut into small cubes - as you like. Mix with beetroot. We send to the refrigerator to cool.

On a note. Instead of water, you can use sparkling water.

On kvass

  • cucumber - 2;
  • radish - 3;
  • potatoes - 2;
  • bunch of green onion feathers;
  • beets - 2;
  • vinegar - 1 tbsp. l .;
  • dill, parsley - several branches;
  • boiled eggs - 2;
  • salt pepper;
  • kvass - 1-2 glasses;
  • sour cream.

Boil the potatoes.

While it is boiling, prepare the beets: rinse, clean, divide with medium cubes. In a separate pan we add the beets, pour water so that it rises a couple of centimeters above the vegetable cubes. Pour in the vinegar. Cook.

Dice cucumbers, radishes. Finely chop the greens. We put all the crushed products in one bowl.

Cut the finished potatoes and eggs into a cube similar in size to the previous chopped vegetables. Sent in a bowl with vegetables and herbs.

Cool the beetroot broth together with the beets, combine with kvass and mix a little.

Mix the pre-chopped vegetables and greens, put them in the portioned tureen and pour the broth with beets. Season with sour cream and serve.

Cold beetroot with beef

Cold beetroot will be even more satisfying if you add meat to it.

  • beef tenderloin - 200 gr;
  • beets - 150 gr;
  • potatoes - 100 gr;
  • radish - 100 gr;
  • cucumbers - 150 gr;
  • leeks - 100 gr;
  • boiled egg - 4;
  • mustard - 10 ml;
  • kefir - 300 ml;
  • salt.

We thoroughly rinse the vegetables from the ground and debris. Rinse the greens.

We wash the meat and send to cook. Beef is cooked long enough to become tender and soft, cook about 40 minutes after boiling. Do not forget to remove the foamy flakes. Salt broth a little.

Separately, we put cooked whole peeled potatoes.

Meanwhile, cut vegetables and boiled eggs with a medium cube. When the meat and potatoes are boiled, we also grind them. We combine everything together, season with mustard and kefir and mix very well. We taste, add some salt if necessary.

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