Beetroot soup is a delicious, hearty and simple beet soup. It can be prepared both hot and cold. Hot beetroot soup is the best soup for winter, and cold beetroot soup is the ideal soup for hot, sultry summers. Sometimes it is called cold borscht, but this is absolutely not true; this soup does not contain tomatoes and cabbage, which is typical for tasty rich borscht.
Cold beetroot soup can be prepared in minutes. It is perfect for both lunch and dinner. Experienced housewives prepare the vegetable base for several days at once and leave it in the refrigerator, and then dilute it with water, beetroot broth, kvass, and kefir. And every time you get a soup with a different taste from the same products.
Cold beet soup is an excellent substitute for Bulgarian okroshka, which can also be quickly prepared from a small amount of ingredients. Try different ways to prepare this dish. There's plenty to choose from.
Cold beetroot soup - a classic recipe made with water
Incredibly delicious instant soup. It's perfect at any time of the year, but it's a godsend for summer. Light, filling, tasty.
To prepare it we will need:
- Boiled beets – 150 grams,
- Cucumber – 1 piece,
- Radish – 100 grams,
- Boiled potatoes – 2 pieces,
- Boiled egg – 2 pieces,
- Green onions - 3 feathers,
- Dill, parsley - 3 sprigs each,
- Lemon juice – 1.5 tablespoons,
- Salt – 0.5-1 teaspoon,
- Sugar – 0.5 teaspoon,
- Boiled water – 500 ml
Let's start cooking.
Boil the beets first. This will save us time preparing this light, summer soup.
First of all, prepare the beetroot dressing. To do this, grind our beets on a medium grater. Add salt, lemon juice and cold boiled water. Lemon adds a pleasant acidity and preserves the bright beetroot color. You can add sugar if you wish, but I don't add it because I limit its use.
Finely dice all the other ingredients: cucumber, potatoes, radishes, egg, onion, parsley and dill. Vegetables can be cut in any way, it does not affect the taste, but in this recipe this cut is preferable for me. Mix the chopped products and you can assemble our cold soup.
We put the sliced vegetables on a plate and fill everything with beetroot dressing and our beetroot soup is ready. If desired, you can add sour cream.
Video of delicious beetroot soup in a slow cooker
This soup is easily prepared in a multicooker assistant, which replaces a frying pan, saucepan and oven. Convenient, easy, and also significantly speeds up the cooking process. All details are described in the video.
This soup is so varied - it is served cold and hot, cooked with unusual ingredients and can even look different. But its essence is the same - it is an appetizing red-burgundy color and the presence of a very healthy root vegetable. Try it, find your favorite recipe, enjoy!
Hot classic beetroot soup like in kindergarten
The peculiarity of the soup is that here we use baked beets, which add a special sweetish taste to it. Perhaps that is why children love him so much. The recipe is very simple and does not require any special culinary talent.
Here's what we need:
- Chicken – 1 quarter,
- Beets - 2 pieces,
- Potatoes – 5 pieces,
- Onion - 1 piece,
- Carrots - 1 piece,
- Garlic - 2 cloves,
- Salt - 1 teaspoon,
- Bay leaf – 1 piece,
- Vinegar 9% - 2.5 tablespoons,
- Sour cream - for serving,
- Water -2.5 liters,
- Vegetable oil - 15 grams (for frying)
So, let's start cooking.
Step 1. First of all, cook classic chicken broth. Fill the chicken with cold water and put it on the fire. After boiling, cook for 2 minutes and drain the first broth. Fill the chicken meat with water again, add a bay leaf, half an onion with peel and half a carrot. If you like, you can add celery root. Cook all this at a low boil for 30-40 minutes.
Tip: Onions in their skins will give your broth a beautiful golden hue, just rinse them well beforehand.
Step 2. While the broth is cooking, bake the beets in the oven, wrapping them well in foil.
Step 3. Remove meat, vegetables and spices from the prepared broth. We cut the meat into pieces and send it back. We throw away the rest, they have already given their taste to the broth.
Step 4. Prepare the dressing. Chop the onions and carrots, fry them in a frying pan and put them on a plate. We also send chopped herbs and grated garlic there.
Step 5. Cut the potatoes and beets into beautiful cubes.
Step 6. Place the potatoes into the boiling broth and cook until tender (10-15 minutes).
Step 7. Add beets, cut into cubes, to the soup, pour in vinegar and cook for 5 minutes.
Tip: Vinegar can be replaced with lemon juice. The acid will preserve the color of the beets and give the soup a pleasant sourness.
Step 8. At the very end of cooking, add herbs, garlic and frying. Let's taste it. Add salt if necessary. If you like, you can add a little sugar and nutmeg.
Remove the soup from the stove, close the lid and let it brew for 15 minutes. This is the kind of soup that takes time to develop its flavor. Beetroot soup is very tasty, a little sweet. You can prepare this soup using water rather than chicken or meat broth, and it also turns out delicious.
Making summer soup with cabbage and meatballs
The composition of this recipe is very similar to borscht, but it can be safely classified in our category due to its high beet content.
Let's prepare:
- Beets – 1-2 pcs.
- Minced beef – 300 g
- Onion – 1 pc.
- Carrots – 1 pc.
- Potatoes – 2 pcs.
- White cabbage – 200 g
- Tomatoes – 2 pcs.
- Garlic – 2 cloves
- Bay leaf – 2 pcs.
- Vinegar – 2 tsp.
- Vegetable oil – 2 tbsp.
- Sugar – 1 tsp.
- Salt - to taste
- Ground pepper - to taste
- Fresh greens - to taste
- We clean and wash the vegetables.
- Cut the potatoes into thin strips.
- Shred the cabbage.
- Throw these vegetables into three liters of boiling water and cook for 15 minutes.
- Meanwhile, cut the carrots into strips, onions into half rings, and sauté in vegetable oil until tender.
- Add beets cut into thin strips, vinegar to preserve color, simmer for 20 minutes.
- At the end of the stew, throw in the grated tomatoes.
- Salt and pepper the minced meat and roll it into meatballs.
- Add roast, meatballs, bay leaf, and salt to taste to the soup.
- Cook for 5-7 minutes, add crushed garlic, herbs, sugar, spices, let it boil, turn off and leave.
- Serve with a dollop of sour cream.
Cold beetroot soup with kvass - a classic recipe for lean soup
Light, refreshing, satisfying, vitamin-rich, lean soup made from simple ingredients.
To prepare we will need:
- Boiled beets – 100 grams,
- Cucumbers – 80 grams,
- Boiled eggs – 3 pieces,
- Fresh chopped dill - 3 tablespoons,
- Green onion – 3 tablespoons,
- Bread kvass – 3 cups,
- Mustard – 1 teaspoon,
- Sour cream – 3 tablespoons,
- Vinegar 9% - 1 teaspoon,
- Salt – 1 teaspoon
Chop the greens and lightly rub with salt to release the juice.
We prepare the remaining products. Peel the boiled eggs, beets, peel the cucumbers, so they will be more tender. Finely chop all the products, add them to the greens, mix and season with cold kvass from the refrigerator.
Add mustard and sour cream. We taste, if necessary, depending on your taste, you can add vinegar. That's all, you can serve it to the table.
Tip: if it’s incredibly hot outside, then add a piece of crushed ice to the bowl of soup. Your dish will surprise you with a new, unforgettable taste.
Cold beet soup with kefir and cucumber
I bring to your attention a dietary beetroot soup made with kefir. It is very simple and quick to prepare. Unlike Lithuanian cold borscht, it is prepared without sour cream, using kefir of any fat content and served without hot potatoes.
Required ingredients:
- Boiled beets - 280 grams,
- Cucumber - 180 grams,
- Eggs - 3 pieces,
- Kefir - 1 liter,
- Green onions,
- Dill,
- Salt
Let's start cooking.
First, prepare the vegetable base. Grind greens, cucumber, beets. For a spicy taste, you can add a little cilantro if you like it. Place everything in a deep bowl.
Chop the egg, pour in kefir, mix well and put it in the refrigerator for 30 minutes. If you like sourness, add lemon juice to suit your taste. This is how quickly a light, delicious soup can be prepared.
Cooking beetroot soup with beet broth
All the beauty of this soup, its balanced taste, is achieved through properly prepared and cooled beet broth. It can be prepared from both young and old root vegetables. If you have beet tops, you can add them too. Required ingredients:
- Small beets - 4 pieces,
- Cucumbers – 3 pieces,
- Green onions – 1 bunch,
- Dill – 1 bunch,
- Boiled eggs – 4 pieces,
- Water – 1.5 liters,
- Lemon juice – 1 tablespoon,
- Mustard – 2 teaspoons,
- Sour cream – 150 grams,
- Sugar - 1 tablespoon,
- Salt
Let's start cooking.
First, peel the beets and cut them into thin, long strips. Fill it with 1.5 liters of cold water, add sugar, salt, lemon juice. Bring to a boil and cook for 20 minutes over low heat with the lid closed. Remove from heat and leave to cool for about an hour.
Chop the cucumbers into small strips.
Chop dill and onion.
Add cucumbers and herbs to the beet broth and place in the refrigerator for 1 hour.
Grind the eggs in a convenient way. Grate on a coarse grater, crush with a fork, or finely chop into cubes. It doesn't matter to the taste.
Pour beetroot soup into plates, add eggs, mustard and sour cream. Enjoy your meal.
Recipe with tops
Ingredients:
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.
Hot beetroot soup with turkey
Incomparable soup, aromatic, tasty, bright. It will warm you in winter and delight you in summer. A universal dish for any time of year.
To prepare it you will need:
- Turkey drumstick – 1 piece,
- Water – 2.5 liters,
- Potatoes – 4 pieces,
- Carrots – 1 piece,
- Onion – 1 piece,
- Large beets - 1 piece,
- Dill – 1 bunch,
- Tomato paste - 2 tablespoons,
- Bell pepper – 1 piece,
- Garlic – 2 cloves,
- Lemon – ½ piece,
- Salt, Sugar, Pepper,
- Bay leaf - 1 piece,
- Vegetable oil - 50 ml.
Cook turkey broth. To make it tasty and aromatic, fill the thigh with cold water, add half an onion, peppercorns, dill stalks and add a little salt and cook over medium heat for 60 minutes.
While the broth is cooking, prepare the vegetable dressing. Wash and peel all vegetables. Grate carrots and beets on a coarse grater. Cut onion, bell pepper, potatoes, garlic into cubes.
Fry the onions and carrots in a frying pan for 2 minutes. Then add beets, there should be a lot of them, tomato paste, lemon juice, a teaspoon of salt, a teaspoon of sugar, 2 ladles of broth, bell pepper, garlic. Mix everything well and let simmer over low heat for 10 minutes.
We take the turkey out of the broth, cut it into pieces and put it back into the broth. Add potatoes there and cook for 10-15 minutes.
The potatoes are cooked, add vegetable dressing. The soup is bright and beautiful. Thanks to the lemon, the beets did not lose their bright color. Add salt and ground black pepper. Cover with a lid, reduce heat and simmer for 10 minutes.
Now add the bay leaf and dill and let it brew for 10 minutes. That's it, our beetroot soup is ready.
