One of the varieties of soups is beetroot soup. This is a beet dish, a kind of borscht. It is especially popular in winter.
It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. Whoever invented this amazing dish made a real gift for world cuisine.
As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the dish a special taste and flavor. Today we will share with you 6 classic recipes for wonderful hot soup. I also suggest that you evaluate the recipes for the Combined Meat Solyanka.
Hot beetroot soup with meat
Ingredients:
- Chilled beef – 500 g;
- Tomato juice – 1 tbsp.;
- Beets – 2 pcs. (large);
- Potatoes – 5 pcs.;
- Carrots – 1 pc. (large);
- Onion – 1 pc.;
- Vegetable oil – 3 tbsp. l.;
- Dill greens – 1 bunch;
- Salt - to taste;
- Black pepper - to taste.
- Water - 3 liters.
Cooking method:
1. Prepare the broth, cut the meat into pieces, put them in a pan and fill them with cold water. pan with ingredients on fire. After a while, collect the scalded foam using a slotted spoon or spoon. Reduce heat and simmer broth for 1.5 hours.
2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.
3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a frying pan with vegetable oil until golden brown.
4. Peel, wash the beets and grate them. Fry it in a frying pan with vegetable oil with the lid closed until it becomes soft, about 10 minutes.
5. Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the dressing becomes thick.
6. When the potatoes are ready, add fried onions and carrots to the broth. And then beetroot dressing
7. Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.
8. Finely chop the greens and add them to the pan. Cook for another 2-3 minutes.
9. Then turn off the stove and leave to stand for about half an hour. Pour the hot dish into bowls. Serve with sour cream. Bon appetit.
Step-by-step preparation
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Pour vegetable oil into the cauldron and heat it.
Cut the chicken into large pieces. And vegetables in small cubes.
Place the chicken in a cauldron and fry in oil until golden brown.
Add onion, fry until golden brown.
Add carrots, beets. Reduce heat, stir, simmer for 20 minutes.
Pour water into the cauldron and let it cook for 1 hour.
40 minutes after the water boils, put the potatoes in the cauldron.
Salt, pepper, add bay leaf.
Let the chicken shurpa cook for another 20 minutes.
When serving, sprinkle with fresh herbs.
Soup with step by step photos
Ingredients:
- Meat broth – 2.5 liters;
- Beets - 2 pcs.;
- Carrots – 1 pc.;
- Potatoes – 5 pcs.;
- Onions – 1 pc.;
- Sugar - to taste;
- Parsley – 1 bunch;
- Tomato paste – 2 tablespoons;
- Bay leaf - to taste;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
Peel the beets and carrots and grate them on a coarse grater.
Finely chop the onion.
We also peel the potatoes and cut them into medium-sized cubes.
In a frying pan in vegetable oil, first of all, fry the onions until golden brown, and then put the carrots here, fry them for 2 - 3 minutes, then add the beets there and continue to simmer. Season everything with tomato paste, mix thoroughly and leave on the fire for another minute. Add sugar, pepper and salt to taste.
In a separate saucepan, bring the meat broth to a boil, add the diced potatoes and cook until tender.
Add our roasted vegetables and bay leaves to the pan and cook for another 5 minutes.
When our food is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.
Beetroot soup
Beetroot soup is a delicacy for many peoples. For the first time, dishes from this root vegetable appeared on the tables of the ancient Arrians, back in 2000 BC. It is surprising that it reached us only in the 11th century, and then only thanks to a large batch for sowing. Since then, beet dishes have appeared on the tables of peasants.
Beetroot soup is a truly international dish. So in Russia, Ukraine, Poland, the Czech Republic and Belarus there are their own national recipes for this soup.
It is strange that many modern housewives mistakenly believe that there is no significant difference between beetroot soup and borscht. And this is fundamentally wrong. The only thing these dishes have in common is that both contain beets. The rest of the recipe, properties and even calorie content vary greatly.
Beetroot soup is unique in its properties. It helps with gastrointestinal diseases, and is also loved by people who watch their figure, since it is a dietary dish. But depending on the cooking technique, it is also capable of either helping to cool down on a hot summer day or warming up when a winter Siberian blizzard is raging outside the window.
How to cook beetroot soup - 15 varieties
- Cold beet soup - a unique recipe from Grandma Emma
- Beetroot soup with boiled egg
- Beetroot soup with kefir
- Beetroot for the garden
- Hot beetroot soup with sour cream
- Dietary beetroot
- A real homemade beetroot grower
- Lviv beetroot
- Beetroot soup based on yogurt
- Beetroot soup with beans
- Beetroot soup with ginger
- Mushroom beetroot
- Beetroot soup in a slow cooker
- Beetroot soup from the chef
- Fish beet soup
Cold beet soup - a unique recipe from Grandma Emma
Cold beetroot is a nice treat to enjoy on a hot summer day. It is one of the simplest and most popular soups. This recipe is taken from Emma’s grandmother’s family book; its preparation is a tradition in her large and friendly family.
Ingredients:
- Beetroot – 3 pcs.
- Cold water – 4l
- Potatoes – 3 pcs.
- Carrots – 2 medium size
- Celery root – 1 pc.
- Leek – 1 piece
- Onion – 1 piece
- Parsley root – 1 piece
- Salt – 2 tbsp. spoons
- Sugar – 3 tbsp. spoons
- Lemon juice – 3 tbsp. spoons
- Cucumber – 1 piece
- Parsley and dill - a bunch
- Sour cream – 200 gr
Preparation:
Pour 4 liters of cold water into a saucepan, and add potatoes and one carrot, as well as parsley and celery roots cut in half. Finely chopped white parts of leeks and onions are also added to the pan. Place it over high heat until it boils. Then cover with a lid and cook for 20 minutes. Next, we add 2 tablespoons of salt and cook until the potatoes are fully cooked.
At this time, grate four beets and one carrot, previously boiled in their skins and peeled, on a coarse grater.
After preparing the broth, remove all the roots from it. We take out the potatoes, mash them a little with a fork and put them back into the pan. Add beets and carrots there, as well as 3 tablespoons of sugar and lemon juice. Add sprigs of dill and parsley, then cover with a lid and bring to a boil. Then turn it off and leave it to cool.
Place the finished soup in the refrigerator for several hours. Beetroot soup according to this recipe is served only very chilled.
When serving, add finely chopped fresh cucumber and dill to the plate, and generously decorate everything with sour cream.
You can watch the video for details on how to prepare this soup:
Recipe with tops
Ingredients:
- Beetroot with tops – 350 g;
- Onions – 80 g;
- Green onion – 50 gr.;
- Potatoes – 200 g;
- Carrots – 80 g;
- Meat broth – 2 l;
- Salt, pepper and herbs - to taste.
Cooking method:
1. Make meat broth from cooked beef.
2. Peel and cut the beets and carrots into thin strips.
3. Chop the onion into small cubes.
4. We will also wash, peel and cut the potatoes.
5. Finely chop the green onions and beet tops.
6. Next, fry the onion in a hot frying pan with the addition of vegetable oil, then add carrots to it.
7. While the vegetables are fried, add the potatoes to the boiling broth and cook.
8. 10 minutes before the potatoes are ready, add grated beets to the soup, followed by the tops after some time.
9. Cook for another 10 minutes and add the roast, herbs, bay leaf, pepper and salt.
10. After this, let the beetroot brew sit under the lid for a while.
11. To prepare this soup with tops, the classic recipe will have to be changed slightly.
Beetroot soup - general principles of preparation
Beetroot soup ranks second after borscht in popularity among all first courses based on beets. The main difference between beetroot soup and borscht is the absence of cabbage in the first dish. Beetroot pancakes can be hot or cold, and they also differ in the products they contain. A basic set of vegetables includes beets, fresh (can be replaced with pickled) cucumbers and all kinds of greens (lettuce, green onions, dill, parsley, etc.). Some beetroot recipes use potatoes, onions and carrots. The dish is prepared using beet broth, water, meat broth, kvass, kefir and even mineral water. Beetroot soup is served with sour cream, finely chopped herbs and boiled eggs. It’s very tasty to add pieces of sausage, white chicken, beef or ham to beetroot soup.
Hot beetroot soup with chicken
Ingredients:
- Chicken – 500 gr.
- Onions – 1 pc.
- Carrots – 1 pc.
- Beets – 1 pc.
- Potatoes – 3 pcs.
- Tomato paste – 1 tbsp. spoon
- Salt and black pepper - to taste
- Bay leaf – 2 pcs
- Sour cream.
Cooking method:
1. Prepare the meat. Place the chicken in a pan and fill it with cold water, put it on the fire and wait for it to boil. As soon as the broth boils, remove the foam, set the heat to low and add salt. Cook the chicken until done.
2. At this time, prepare the remaining components. Take the onion, peel it and wash it under running water. Next, finely chop. Peel the carrots and rinse well. Next, chop the carrots into thin strips. Peel the beets, wash them and cut them into thin strips.
3. Take a frying pan, pour a little oil and heat it well. Place chopped onions and carrots in a heated frying pan. Now you need to add the vegetables and beets to the pan. Then fry, stirring constantly.
4. Add tomato paste and hot broth to the pan. Cover the pan with a lid and leave to simmer over low heat until the beets are cooked.
5. Peel the potatoes, wash them well and cut into cubes. Place the potatoes in the meat broth when the chicken is ready.
6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until cooked, and before removing from the stove you need to add herbs and bay leaves.
7. It is necessary to let the dish brew for 1-1.5 hours, and then it is ready to eat. You need to pour it into plates and add a little sour cream.
Cold beetroot soup
Beetroot soup, cold and even hot, can be cooked with meat, with sausage, with kefir, with kvass, without kvass, with beet broth prepared with mature, young beets. Classic cold beet soup - cold beet soup, simple cold borscht.
Cooking beetroot soup becomes relevant in the hot summer. Beetroot recipe, cold and holodnik is a type of homemade cold soup. Simple cold soups, as a rule, consist of beets, fresh cucumbers and boiled eggs; the classic soup is served cold, well, very cold.
How to prepare cold beetroot soup at home
Recipes for cold beetroot soup, like classic okroshka, can be very different from each other; they can be both low-calorie and hearty with meat.
In any case, lean cold beetroot is ideal for the summer diet and for cleansing the intestines, especially for those who are trying to lose weight.
Advice from the Wonder Chef. This recipe for cold beetroot soup can be made even lower in calories by excluding meat products from the summer soup.
In the cold beet soup recipe, beets can be used together with the tops. Beet tops contain a large amount of useful substances and vitamins necessary for proper and healthy human nutrition. In European cuisine, in addition to soups, salads with chard (these are beet tops) are very popular.
Ingredients
To prepare quick cold beetroot soup we will need:
- beets – 1-2 pcs;
- boiled sausage or boiled meat – 200 g (optional);
- fresh cucumber – 2-3 pcs;
- chicken eggs – 4-5 pcs;
- sour cream;
- dill;
- parsley;
- green onions;
- lemon juice or vinegar;
- salt, granulated sugar.
Classic recipe for cold beetroot soup with sausage
- We wash the beets, peel them and boil them whole in water until tender. This little secret will help you prepare red beetroot soup from whole boiled beets.
- Cool and grate on a coarse grater.
- Place the chopped beets back into the beet broth.
- Pour vinegar or lemon juice (you can use acid), add sugar and add some salt. The liquid should taste like drinking kvass. Let cool.
- Chop the greens into a bowl, add some salt and knead a little with your hands.
- Cut hard-boiled eggs, cucumbers and meat into cubes.
- Mix with herbs, cover with a lid and put in the refrigerator for half an hour.
- After this, put the mixture from the bowl into the pan with the beets and stir.
- Pour the prepared cold soup into bowls and add sour cream to each serving of beetroot soup.
Quick cold beetroot soup is good to cook in hot weather. The soup is prepared without kvass, using plain water with lemon juice (vinegar). It’s easy to prepare in winter - if this is not possible, then instead of fresh cucumbers, use canned cucumbers, and use frozen greens.
Classic beetroot without meat
Ingredients:
- Beets – 250-350 gr.
- Carrots – 150-200 gr.
- Potatoes – 200 gr.
- Tomatoes – 400 gr.
- Onion – 70 gr.
- Salt – 1.5 tbsp. spoons
- Sugar – 1 teaspoon
- Sour cream – 100-200 gr.
- Greens – 0.5 bunch
- Bay leaf – 2-3 leaves.
Cooking method:
1. Prepare the vegetables: after peeling and washing the beets and carrots, grate them on a coarse grater, wash the potatoes and cut them into slices, finely chop the onion.
2. Scald the tomatoes with boiling water, remove the skin and finely chop.
3. In a well-heated frying pan in vegetable oil, fry the onion until golden brown.
4. Then add carrots here, fry for another 2 - 3 minutes, add beets there and continue frying, then add tomatoes and simmer for 5-7 minutes.
5. Meanwhile, in a separate saucepan, bring the water to a boil, then add the diced potatoes and cook until tender.
6. Add sugar, pepper and salt to taste,
7. After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.
8. When serving, season with herbs and sour cream. Bon appetit.
