The dish, originally intended for feeding domestic servants in Russia, is beetroot soup, which is now a favorite dish in many families. It is slightly less popular than borsch, similar to it with the constituent ingredients. Today there are a huge number of recipes for cold, hot and canned beetroot. The dish is loved and appreciated for its excellent taste, useful properties. It is served in many restaurants, cooked at home as an everyday meal, changing the various components in the composition.

Classic hot beetroot

According to the classical recipe, the well-known cold dish contains bread kvass, beetroot broth and vegetables.

Preparing soup from:

  • bread kvass - 600 ml;
  • beetroot decoction - 600 ml;
  • beets - a few pieces;
  • green onions - 1 bunch;
  • fresh cucumbers - 3 small;
  • carrots - a couple of pieces;
  • eggs - 2 pcs.;
  • sour cream - 100 ml;
  • granulated sugar - a teaspoon without a slide;
  • salts;
  • lemon juice;
  • wine or apple cider vinegar - 12 ml;
  • dill and parsley.

Vegetables must first be washed and peeled. Beets and carrots are boiled, cooled and cut into strips. Cucumbers are chopped in the same way, onions are chopped and all this needs to be ground with salt.

Prepared vegetables are stacked in a bowl, poured with the right amount of beetroot broth, kvass. Greens, spices and a little lemon juice go there (it will give a characteristic sourness and preserve the beautiful beetroot color of the brew). To the finished dish you need to serve sour cream and a boiled egg.

Recipe with tops

Beetroot with tops was initially considered a peasant dish, budget.Now it is prepared on the basis of meat broth, with the addition of various vegetables, which allows you to get an excellent, satisfying first meal that will appeal to all households. For vegetarians and those who fast, you can cook such a beetroot based on pure water. The total cooking time is no more than 1 hour, the output is 5-7 servings.

To prepare the dish, you should prepare:

  • beets with tops - 400 g;
  • onion;
  • potatoes - 250 g;
  • carrot;
  • a couple of small bell peppers;
  • zucchini - 180 g;
  • fatty salty brisket - 60 g;
  • broth or water - 2.5 l;
  • spices, salt, herbs, sour cream.

According to this recipe, beets are used young, small in size, with beautiful juicy tops. It needs to be washed, cleaned and chopped into thin mugs, the tops are shredded in strips. In a pan with meat broth, you need to boil the vegetable for 20 minutes over low heat.

Separately, fry the onion, cut into cubes and carrots, grated on a coarse grater. In a container for slightly boiled beets, add potatoes and zucchini, diced, then vegetables, sautéed in a pan. A little bell pepper should be sent there - juicy, bright color, to give the dish an excellent aroma.

After 10-15 minutes, when the potatoes are almost ready, you need to add a little salt to the brew (taking into account the subsequent addition of salted brisket). Garlic is peeled separately, the brisket is finely chopped and all this is ground in a container until smooth. In the end, when the vegetables in the broth are boiled, meat with garlic is added and the soup is infused for 8 minutes. Serve hot or cold, seasoned with a fermented milk product and herbs.

Hot beetroot with meat

Hot beetroot with meat will warm perfectly in the cold season and strengthen immunity. It can be made from poultry, pork or beef. In this case, you can take any part of the meat product, focusing on your taste. For a rich broth, you need to use meat on the bone, for a lighter brisket or lean tenderloin is taken.

Of the ingredients you will need:

  • meat or chicken broth - 1 l;
  • meat, previously boiled;
  • Bulgarian pepper (you can choose red and yellow);
  • young beets;
  • Tomatoes
  • potatoes - 150 g;
  • onion, carrot, garlic;
  • salt, spices;
  • dill and parsley.

First, the meat is boiled in the water and chopped with slices or cubes of Bulgarian pepper. The appeared foam needs to be cleaned with a slotted spoon.

To improve the taste of the broth, along with the meat, you can put a whole onion in it, which you need to get before adding the remaining products.

When the meat is ready, peeled and diced potatoes are laid out in the container.

Beets are grated with carrots, tomatoes are blanched and diced. In heated vegetable oil, fry the onions, carrots and tomatoes, then close the container with a lid and stew the vegetables for 5-7 minutes. Before turning off the vegetables, you need to add finely chopped garlic cloves to them.

Ready meat should be removed from the broth and dip the vegetables into it. On a plate, the boiled meat is crushed - cut or divided into fibers, and then sent to the other components. Salt and pepper the dish, you can turn it off, do not forget to sprinkle with herbs before serving and add sour cream.

With sausage

Beetroot soup with sausage is a dish familiar to many from childhood. Previously, the hostesses prepared beetroot dressing in advance, after which the sausage was added to it and enjoyed the excellent taste of nutritious soup.

Preparing food from:

  • sausages - 250 g;
  • beets - a couple of pieces;
  • potatoes - several small root crops;
  • eggs - 2 pcs.;
  • cucumber - large or a couple of small vegetables;
  • radish - 120 g;
  • tomato - 3 pcs.;
  • salt, black pepper;
  • onions, herbs;
  • sour cream.

Sausage ("Olivier", "Retro" or any other dumpling) is diced and mixed with separately boiled vegetables and eggs. It turns out such a salad, similar at the same time to olivier and vinaigrette.

Separately, in boiling water, beets grated on a grater should be boiled.

So that the vegetable does not lose color during cooking, add citric acid or vinegar to the water.

Be sure this dressing is salted, peppered, a little sugar is added to it.

Having laid out the sliced ​​and kneaded vegetables in portions, you need to fill them with dressing. Serve with sour cream and herbs.

In a slow cooker

Preparing beetroot in a slow cooker from:

  • beets - 1-2 vegetables;
  • onions;
  • carrots;
  • Tomatoes
  • potatoes - 3 pcs.;
  • lemon juice - no more than 1 tsp;
  • black pepper, salt to taste;
  • oil.

Chopped onions and carrots are fried in oil in a multicooker bowl for 8 minutes. After they add chopped tomato, previously peeled.

Separately, in a bowl, pour the cubed beets with lemon juice - this is important to preserve its color, mix and send for roasting to other vegetables. After the potato is cut into cubes, diced, spices and water. Cook the dish in the "Soup" or "Borsch" mode for about 50 minutes. Serve cold and hot, seasoned with sour cream.

With chicken

Beetroot with chicken meat tastes like borscht, only without cabbage.

It is prepared from:

  • potatoes - 5-6 pcs.;
  • young beets - 3 pcs.;
  • onions, carrots;
  • vegetable oil;
  • spices (ground pepper, salt, parsley, peppercorns);
  • tomato paste - 50 ml;
  • vinegar - 1 tbsp;
  • Sahara.

Chicken carcass is cut into portions, boiled until tender.

In order for the beets to give their color to the broth, it is necessary to boil it lightly with the meat.

Potato is added after cooking meat. Separately, onions, carrots and beets are alternately fried in a container. Sugar, spices, tomato paste are added there and all this should be stewed under the lid for about 7 minutes. For greater density and richness of taste, 1 tablespoon can be added to the roasting. flour.

Vegetable dressing is added to the soup 5 minutes before turning it off. Vinegar and spices are laid to taste. Serving the dish is recommended with sour cream sauce made from a fermented milk product, herbs and garlic.

Beetroot, as in kindergarten

You can cook beetroot soup the same way that was served and is being served to children in kindergartens in several ways - on water, meat broth, using chicken breast or beef. It will help diversify the children's diet, ensuring the excellent functioning of the digestive tract.

Preparing soup from:

  • dark beets - 2 medium root crops;
  • potatoes - 3 pcs.;
  • water or meat broth - 1.6 l;
  • onion - 1 pc.;
  • olive or sunflower oil;
  • carrots;
  • sour cream;
  • spices and herbs.

Beets should be thoroughly washed and placed in a pan without removing the peel. Boil a vegetable drenched in water, you need to be completely ready (you can check with a fork or a toothpick), then peel and cut into strips.

In heated oil, fry the onion, sliced ​​in half rings and carrots, grated on a grater. While the vegetables are fried, boil water or broth in a saucepan, and then boil diced potatoes and vegetables in it. When the potatoes are boiled a little, beets and spices are sent to the container. A few minutes before the end of cooking, sour cream and greens are added to the soup.

Classic cold beetroot

Cold beetroot according to the classic recipe is an ideal version of the dish in hot summer weather. It is prepared from a minimal set of products, it looks bright and appetizing.

A similar recipe:cold beetroot

To make soup for this recipe, you need to take:

  • young and juicy beets - 2 pcs.;
  • chicken or quail eggs - a couple of pieces;
  • green feathers of onions;
  • lemon juice;
  • granulated sugar - 1 tbsp. l .;
  • sour cream - to taste;
  • salt, spices.

If you boil beets in advance - the main product of beetroot, then you can cook such a dish in a matter of minutes. It is boiled for about 45 minutes. Hard boiled eggs are separately boiled.

Boiled beets, sliced ​​in strips, need to be poured with water and boiled together with lemon juice and spices for 12 minutes. Grind eggs and greens, arrange on plates and pour in beetroot broth.Add a little sour cream, mix and serve.

Kefir Recipe

Beetroot cooked in many countries, taking as a basis meat broth or beetroot broth. For the most part, domestic chefs began to cook kefir soup, thereby turning a hearty dish into a diet.

To make soup, take:

  • large beets (young or last year);
  • green cucumbers - 2 pcs. small size;
  • radish - 7 pcs.;
  • kefir - 500 ml;
  • quail eggs - 3 pcs.;
  • lettuce leaves and dill.

The main root crop is thoroughly washed under running water and boiled in salted water until tender. After it is cleaned and divided into 2 identical parts. The first half of the beets must be cut into small cubes, the second - into large ones.

A small cut of the root crop is laid out in the tank along with chopped cucumber and radish. There are added lettuce and dill, cut into small pieces.

The remaining beets need to be chopped in a blender, adding kefir and salt. In the serving plates, you need to pour the kefir-beetroot mixture, put the vegetables and on top small boiled quail eggs, divided into 2 parts.

On kvass

To cook beetroot soup on kvass is quite simple, having prepared in advance:

  • bread kvass - 1.2 l;
  • young beets with tops - 350 g;
  • carrots;
  • cucumbers - 3 pcs.;
  • green onions - 1 good bunch;
  • boiled eggs - 3 pcs.;
  • dill;
  • sour cream;
  • salt;
  • wine vinegar - 1.5 tbsp.

The tops are separated from the root, washed and finely chopped. The vegetable is washed under running water, peeled and cut into strips. In a stew-pan, filled with boiling water (200 ml), with the addition of vinegar and salt, the beets are stewed until cooked, after which the tops are added to it, and the vegetables continue to simmer on the fire for another 2-4 minutes.

Cut boiled carrots into strips, boil the eggs and divide into 2 parts. Cut fresh cucumbers into strips, chop greens. All products are mixed in containers, filled with kvass, and salted to taste. Serve with sour cream and boiled egg halves.

Cold beetroot with beef

Beef is an indispensable meat for the normal functioning of the body. Added to the beetroot vegetable, it will make it nutritious, nutritious, improving beneficial properties.

Preparing food from:

  • beef - 350 g;
  • beets - 3 small root crops;
  • water - 900 ml;
  • potatoes - 4 pcs.;
  • eggs - 3 pcs.;
  • cucumber - 1 pc.;
  • lemon juice;
  • green onions, dill, parsley;
  • sour cream or mayonnaise;
  • salt, sugar.

Young beef is boiled, cooled and divided into small parts. Root crops are boiled in a peel, cooled, peeled and cut. Boiled beets are poured with meat broth and boiled with lemon juice for 5 minutes after boiling. Sugar and salt are placed in the broth.

Cucumbers and chicken product are cut into small cubes, mixed with potatoes, meat, onions and herbs. All this is added to the cooled beetroot broth, mixed, salted to taste. Spilling on portioned plates, add a little mayonnaise or sour cream to the beetroot.

With beetroot

Baked beets retain more nutrients than boiled vegetables. In addition, in the oven, it cooks faster than on the stove. By adding such beets to the soup, you can improve the taste of the dish and its beneficial composition.

To prepare the meal you need to take:

  • water - 2.5 l;
  • lemon juice - 3 tbsp;
  • cucumbers - 6 pcs.;
  • large beets - a couple of pieces;
  • eggs - 8 pcs.;
  • sour cream and fresh herbs.

The beets are washed, greased with olive oil and wrapped in foil. It must be baked in an oven, heated to 190 degrees until the vegetable is ready (cooking time will depend on the maturity of the root crop and its size). From the baked vegetable you need to remove the peel, cut it into strips, pour water and put on fire. To prevent the beets from losing color, a little lemon juice is added to the water.

When the beetroot broth is ready, it must be cooled by placing it in a container with cold water or ice. Meanwhile, cucumbers, boiled eggs, greens are cut. Everything is sent to a cooled beetroot base, seasoned with sour cream.You can make the product more nutritious by adding boiled potatoes to it.

Winter beetroot soup in jars

Beetroot for the winter in jars can be served in the form of a salad, or added to hot meat broths.

It is prepared from:

  • freshly ground tomato juice - 5 l;
  • beets - 2 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • sweet pepper - 1 kg;
  • sunflower oil - 500 ml;
  • sugar - 1 tbsp .;
  • salt - 2.5 tbsp;
  • vinegar - 1 tbsp.

Put tomato juice and oil on a high-capacity fire, boil. Pour the beets grated on a grater, cook for 5 minutes. Add carrots grated on a coarse grater - cook for 10 minutes, after onion, diced (10 minutes of cooking) and sweet pepper with straws, salt, add sugar. You need to cook everything for 1.5 hours. 10 minutes before the end of cooking, add vinegar, pepper, sweet peas and bay leaf (remove before adding beetroot to jars).

Ready winter soup pour into sterile jars. Together with beetroot cans should be placed in hot water and sterilized for 8 minutes. Roll up the lids, wrap for several days, and then send to the pantry or cellar.

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