How to cook beetroot soup step by step recipe. How to cook borscht so that it is red and retains its color? The most delicious beetroot recipes

Traditional dish Belarusian cuisine resembles borscht in taste and list of ingredients. But usually there is no cabbage in the composition, and it is served cold. In winter, hot beetroot becomes more relevant. The classic recipe for this soup and its variations are published below.

So that both color and taste ready-made dish It turned out to be more saturated; once it’s ready, you need to leave it to brew. During this time, the beets will have time to release juice. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

1. Broth is cooked from meat in salted water.
2. Onions and carrots are fried on vegetable oil, after which they cook for a couple of minutes together with tomato pieces without skin.
3. The beets are grated on a fine grater and added to the fried vegetables.
4. Finally, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
5. After adding the bright dressing to the broth, the liquid should simmer for another 12-15 minutes.

Served with sour cream.

Recipe with tops

For cooking, you can use not only the beets themselves, but also the tops from them. Ingredients: 370 g of vegetables with tops, yellow bell pepper, carrot, onion, 200 g of zucchini, garlic to taste, 2 liters of meat broth, salt, dried dill.

1. Small young beets are cut into thin circles, the tops are chopped into strips. These ingredients are poured into meat broth.
2. When the mixture boils, you need to cook it for 12-14 minutes.
3. Onions and carrots are finely chopped and then sautéed in vegetable oil until soft.
4. Potatoes and zucchini are crumbled into cubes, and peppers are also cut.
5. All prepared vegetables are placed in the broth with the beets.
6. The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Beetroot soup is served with tops and chopped fresh garlic cloves.

Hot beetroot soup with meat

According to the classic recipe, the main meat component in beetroot soup should be beef on the bone.

Ribs, which are calculated at 1 piece per serving, are good.

Ingredients: approximately 800 g of beef ribs, a carrot and an onion, 2 medium beets, a large spoon of tomato paste without additives and the same amount of table vinegar, a bunch of herbs, 2 potatoes, salt.

1. Broth is made from beef ribs. The more of them are used, the richer the taste of the dish will be.
2. If you want to reduce the calorie content of a dish, then you do not need to fry it. All vegetables are used fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first saute all the listed ingredients, except potatoes, in butter or ghee.
3. Fresh vegetables or the contents of the frying pan are sent into the frying pan. Potato wedges, vinegar and tomato paste are also added there.
4. The dish is salted and cooked until the potatoes are soft.

Beetroot soup is served in portions with finely chopped herbs.

With added sausage

A more economical version of beetroot soup is soup with sausage. It is better to take a smoked product. Ingredients: 320-250 g sausage, 3-4 potatoes, 2 small beets, a bunch of herbs, salt.

1. Peeled potatoes are cut into cubes, filled with salted water and boiled until tender.
2. The beets, grated on a grater with medium divisions, go into the pan.
3. When the potatoes have softened enough, you can add chopped herbs to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, placed on plates and topped with hot beetroot soup.

In a slow cooker

If there is a “smart pan” in the house, it can be used in preparing the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

1. Traditional soup dressing is prepared in the baking program. To do this, chopped onions and carrots are fried.
2. Large pieces of tomato are laid out with the vegetables.
3. The beets are cut into medium slices and sprinkled with lemon juice. This will allow the soup to ultimately retain its bright, appetizing color.
4. All vegetables are fried together for a couple of minutes, after which they are filled with water. About 2 liters will be enough. The future soup is salted and peppered.
5. All that remains is to add the potato wedges and cook the treat for 45 minutes in the “Soup” program.

You can eat beetroot not only hot, but also cold.

With chicken

It’s delicious to cook this first course with chicken. It turns out no less satisfying than pork or beef. Ingredients: chicken breast, onion, 2 beets, 3 large spoons of tomato paste, 2 potato tubers, carrots, salt, aromatic herbs.

1. Broth is made from the fillet.
2. The beets are finely chopped, fried in oil along with chopped onions and carrots, and then poured a small amount water and simmer until soft.
3. Vegetables are transferred to the broth. Potato wedges go there too.
4. Cook classic beetroot soup with chicken until the potatoes are soft.

Lastly, the dish is salted and sprinkled with aromatic herbs.

Beetroot soup, like in kindergarten

Children usually like beet soup very much, especially the one served in kindergarten. A similar dish can be prepared at home. Ingredients: 3 small beets, a couple of potatoes, an onion, a large spoon of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onions, carrots, sour cream to taste.

1. Boiled beets are cut into small cubes.
2. The strained broth is brought to a boil, after which potato cubes are added to it. If you throw a vegetable into cold water and gradually heat it up, it will lose vitamin C.
3. For dressing, the remaining vegetables are finely chopped and fried on butter. When they become soft, add tomato paste and a little broth to the frying pan and simmer the ingredients together for 7-8 minutes.
4. Onion-carrot dressing and beets are transferred to the broth. The soup is cooked until fully cooked.
5. Approximately 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions.

Served with white or black croutons.

Very delicious 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, onions cut into small cubes, also peel the potatoes and cut into medium-sized cubes.

Heat the frying pan well and vegetable oil First fry the onions 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 useful substances and vitamins.

You need to prepare:

• Beef for broth (or ready-made broth);
• Beetroots (roots and tops);
• Potato;
• carrot;
• Onions;
• 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 into coarse grater beets and carrots.
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, to prepare hot beetroot soup with tops, classic recipe You won't have to change 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, mix, 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 to this dish tomato paste. 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. These are natural sources of protein that 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 only similar in color. The red color comes from the addition of beets. Prepared depending on the time of year different types soups In summer many will like cold beetroot, and in winter it will help to keep warm - hot.

Using various ingredients, you can get at least dietary dish, at least more caloric.

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

History and beneficial properties 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 root crops 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.

Historians do not know who and when prepared beetroot soup for the first time. 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.

Useful 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 and a little vinegar is added to preserve the bright color of the 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 also 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 something delicious on a hot summer day. vegetable dish. 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;
• green.

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 on a plate, cut into small pieces fresh cucumber and fill it 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.

Useful 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. Prepare beet soup with chicken meat quite simple.

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

• potato;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• green;
• 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 filled with the required amount of 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 to beetroot soup to preserve a bright and beautiful red color lemon juice;
• 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.

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

To prepare it you will need tomatoes, beets, carrots, and onions. The tomatoes are passed through a meat grinder, the carrots and beets are grated, the onions are chopped, and bell pepper. 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.

A hearty lunch - hot or cold beetroot soup cooked with meat! Choose best recipe in our selection: with pork, beef, with meat on ribs.

• 1-2 small beets
• one beef or pork rib per serving
• 1 onion
• 1 carrot
• 2 potatoes
• 2 tablespoons vegetable oil
• 1 tablespoon tomato paste
• or 2 tablespoons tomato puree
• 1 tablespoon 9% vinegar
• 1 teaspoon sugar
• salt, ground black pepper, bay leaf to taste
• parsley and dill
• green onions
• sour cream for serving
• 800 ml broth

Cook broth from beef ribs. We wash the ribs, add cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. We clean the carrots and beets and grate them. Peel the potatoes, wash them and cut them into cubes. Wash the greens and green onions and finely chop them.

As soon as the meat is cooked, add chopped potatoes to the broth and cook until tender - 15-20 minutes.

While the potatoes are boiling, saute the remaining vegetables. Heat the vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add carrots and sauté some more a couple of minutes.

Add tomato paste or tomato puree, mix and sauté some more two minutes.

Add a little hot broth to the frying pan, add beets, add sugar and vinegar, mix and simmer under the lid 5-7 minutes.

As soon as the potatoes have boiled until soft, add the contents of the frying pan to the soup, taste the beetroot soup, add salt, sugar and vinegar if necessary, add pepper, bay leaf and half the herbs, cook everything together 5-10 minutes. Ready!

Before serving, let the beetroot steep for 10-15 minutes. Serve, as ordered, hot, placing the soft beef rib on plates. If the ribs are large, then it is better to remove the bones and cut the meat into pieces. If desired, you can also add sour cream and sprinkle the beetroot soup with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot soup with meat

• meat – 500-600 grams;
• pork fat – 100-150 grams;
• potatoes – 4 pcs. (medium size);
• carrots – 1 pc.;
• onion – 1 pc.;
• garlic – 1 head;
• beets (vinaigrette) – 2 pcs.;
• tomato juice (or juice) – 200 ml;
• dill (I have ice cream) – 2 – 3 table. lie

To cook this delicious beet soup with meat, I usually use pieces from the neck and thin rib of the carcass. It is these parts that give the broth its richness and delicate meaty taste. And so, we need to place the meat washed under running water in a pan, fill it with cold water and put it on the stove for cooking. To get a clean and beautiful meat broth, the main thing is not to miss the moment of boiling and immediately remove the foam that appears with a slotted spoon. After boiling, the meat should be boiled over low heat (covered) for about forty minutes. During this time, we will have time to prepare the remaining components of the dish.

First, we need to cut the slightly frozen lard into small pieces.

Then, peel the carrots, onions, beets and garlic.

Chop the onion and garlic into small cubes, and grate the carrots and beets on a medium grater.

First place the pork lard in a large frying pan and fry it until golden brown. Next, add carrots, garlic, onions and lightly fry the vegetables.

The last thing we do is put the grated beets in the frying pan and fill it with a small amount of hot meat broth (or just boiling water).

Simmer the vegetables all together over low heat until the beets are ready (15-20 minutes).

When the meat on the bones is cooked, it must be removed from the broth, separated from the bones and cut into small pieces (as in my photo). Return the chopped meat to the pan with the broth.

We place peeled and diced potatoes in a pan with broth and cook for 10-15 minutes. Now is the time to add salt to the broth to taste.

After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is advisable for the beetroot soup to sit for an hour or two in a saucepan with a lid on.

Recipe 3: how to cook beetroot soup with meat

• beef pulp – 500 gr.;
• potatoes – 7 pcs.;
• carrots – 2 pcs.;
• onion – 1 pc.;
• beets – 2 pcs.;
• tomato juice – 1 glass;
• salt, ground black pepper - to taste;
• water – 3 liters;
• vegetable oil;
• dill greens - a bunch.

To prepare the broth, cut the meat into portions, place them in a saucepan and cover with cold water. The meat can also be placed in a whole piece and divided into small pieces before serving. Place the pan with the ingredients on the fire. When foam begins to form on the surface, skim it off with a slotted spoon. Reduce heat and simmer broth for 1.5 hours. If the meat is young, the cooking time can be reduced.

Peel the potatoes for hot beetroot soup.

Cut it into strips or small pieces.

Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.

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.

Peel the beets and grate them.

Place it in a frying pan with vegetable oil and fry over low heat with the lid closed for about 10 minutes. The beets should become soft.

Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the excess liquid evaporates and the dressing becomes thick.

Add fried onions and carrots to the broth, to the finished potatoes.

And then beetroot dressing.

Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.

Finely chop the greens and also add to the pan. Cook for another 2-3 minutes.

Then turn off the stove and leave to stand for about half an hour. Pour the hot beetroot soup into plates. Serve with sour cream. Bon appetit!

Recipe 4, step by step: how to cook beetroot meat

• Meat (beef, turkey) 500 g
• All recipes with “Meat (beef, turkey)”
• Salt 1 tbsp
• Water 2 l
• Tomato paste 2 tbsp
• Potatoes 4 pcs.
• Pepper (peas) 6
• White cabbage 100 g
• Bay leaf 4 pcs.
• Beetroot 1 pc.
• Black pepper (ground)
• Carrot 1 pc.
• Parsley, dill 3 tbsp
• Onion 1 pc.
• Vegetable oil 3 tbsp

Rinse the meat thoroughly, add water and cook. When the broth boils, remove the meat, strain the broth, then put the meat back in, add salt, cover and cook until the meat is done (beef - 2...2.5 hours, turkey - 1 hour).

When the meat is cooked, take it out, separate it from the bones, and cut it.

Peel potatoes, carrots, cut into cubes. Place potatoes and meat in soup, add peppercorns and bay leaf.
Cut the cabbage into strips and add to the soup.

Peel the beets and grate them on a coarse grater. Pour vegetable oil into a heated frying pan and add beets. Fry, stirring, for 5 minutes, then pour in half a glass of broth and simmer for 15 minutes. Do not cover with a lid!

In a frying pan, fry the chopped onion and carrots until golden brown.

Add tomato paste to the beets and simmer for another 5 minutes. Check the readiness of the vegetables in the soup (potatoes), if almost ready, then add the beets and fried onions. Let simmer for another 10 minutes. Never cover with a lid.

When serving, garnish with chopped parsley and dill, add sour cream and a couple of olives if desired.

Bon appetit!

Recipe 5: hearty Ukrainian meat beetroot soup

• 400 g pork or beef on the bone
• 3-4 potatoes
• 1 large or 2 small beets
• 1 onion
• 1 carrot
• 2 tbsp. tomato paste
• 1 tbsp. vinegar 9%
• 1 tsp Sahara
• a few sprigs of fresh herbs
• 2-3 black peppercorns
• 1-2 bay leaves salt to taste

Rinse the meat on the bone and put it in a saucepan, add 2 liters of cold water. Place the pan on the fire and bring the water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Cook the broth for beetroot soup for about 2.5 hours at low boil. By this time, peel and cut the potatoes into small cubes.

Peel the carrots and grate on a coarse grater. Peel the onion and cut into small pieces. At the same time, cook the beets. To do this, boil water in a separate pan and put the beets there. Cook it for about 45-50 minutes until tender at a low boil. Then drain the water and cool the beets. Peel it and grate it on a coarse grater.

When the broth is ready, remove the bones and meat from it and leave to cool. Salt the boiling broth a little and put the potatoes in it. Cook the potatoes for about 15-20 minutes over low heat.

At this time, prepare the beetroot sauce. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Place the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add carrots, stir and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan and tomato paste to the pan and mix thoroughly. Simmer the vegetables over moderate heat for a couple more minutes.

Pour grated beets into the pan with vegetables and stir. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook the beetroot soup dressing for another 2-3 minutes over medium heat, stirring occasionally. Separate the meat from the bones and cut into small pieces.

Add beetroot dressing, meat, peppercorns, bay leaves to the soup and stir. Cook the hot beetroot soup for another 2-3 minutes at a low boil. Wash the greens, dry and chop.

Add greens to the prepared beetroot soup, stir and remove the pan from the heat. Cover the pan with a lid and leave to brew for 15 minutes. Serve hot rassolnik to the table; if desired, you can add sour cream to each serving. Bon appetit!

Recipe 6: cold beetroot soup with meat (with photo)

• Lean pork 300 g
• Potatoes 2 pcs.
• Beetroot 2 pcs.
• Cucumber 4 pcs.
• Pickled cucumber 1 pc.
• Chicken egg 3 pcs.
• Salt to taste
• Sugar 1 tbsp. lie
• Lemon juice 2 tbsp. lie

Cooking beets. Only 2 were used, the rest went to another dish.

We have a piece of lean pork, which we boil and cool. Using napkins, remove any fat that appears on the surface of the broth from the broth. We have a piece of meat and a completely lean broth, which we cool.

Grate the potatoes using a grater with large holes.

Grate the lightly salted cucumber on a grater with large holes.

Homemade sweet cucumbers. We rub them.

Cut the meat into cubes.

Place the meat and fresh cucumber into the broth. Add the rest of the products: beets, potatoes, lightly salted cucumber. Season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but it’s not as tasty. Add sour cream, stir.

This is how you get cold beet soup with broth.

Recipe 7: beetroot meat soup (with photos step by step)

In general, beetroot soup in Russian cuisine is cold soup from beets, let's say peculiar cold borscht. And it is popular in the hot summer. But cold winter To add vitamins to your body, it is better to prepare hot beetroot soup - very appetizing, tasty, and most importantly - healthy!

• Beef for cooking – 300 g
• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Onions – 2 pcs.
• Beets – 4 small pieces
• garlic – 2 cloves
• Egg – 4 pcs
• Vegetable oil - for frying
• Apple cider vinegar – 2 tbsp. l
• Bay leaf
• Salt, pepper, spices, dill and parsley - to taste

We wash the meat, add water and set to cook.

Fill the eggs with cold water and also put on the fire. After boiling, cook for 7 minutes until the eggs are hard-boiled.

Wash and peel vegetables (potatoes, onions, carrots, beets and garlic).

Three beets on a coarse grater and pour vinegar over them.

Finely chop the onion and fry in vegetable oil until golden brown. Chop the garlic and add to the onion.

Three carrots on a coarse grater and also add to the onion.

After 3 minutes, add the beets and fry for 5 minutes.

Pour boiled eggs with cold water and cool.

We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.

Cut the potatoes into cubes and place them in the boiling broth with meat. If you decide to prepare dietary beetroot soup, i.e. without meat broth, then simply dip the potatoes into salted water. Cook the potatoes until done.

Then add our roast, bay leaf, and spices as desired to the pan (I added spices for borscht).

Finely chop the greens.

Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.

Place the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle herbs on top.

Serve this beetroot soup hot, adding sour cream and garnishing with a slice of egg. Bon appetit!

Recipe 8: delicious beetroot soup with meat on the bone

• beef on the bone - 700-800 g;
• cabbage - 300-400 g;
• beets - 300 g (1 large or 2 small);
• potatoes - 2-3 pcs.;
• onion - 200 g (1 large);
• carrots - 200 g (1 large);
• tomato paste - 3 tbsp. spoons;
• vegetable oil (for frying) - approximately 4-5 tbsp. spoon;
• greens - a small bunch;
• garlic - 2-4 cloves (or to taste);
• salt - to taste.

Place the washed meat in a five-liter saucepan. Fill to the top with cold water and boil. Remove the foam, cook the meat for about 1.5 hours at low boil (until the beef is completely cooked). Don't add salt yet. Remove the boiled meat from the pan; if desired, strain the broth through cheesecloth or a fine sieve (to get rid of “garbage” - bone fragments and small scraps). Add finely shredded cabbage to the already prepared broth (if you are using a young head of cabbage with thin leaves, you can add the cabbage towards the end of cooking).

Next, add the peeled and cut into small cubes potatoes. Bring the broth to a boil again and continue cooking at a low simmer for about 20 minutes (until the vegetables are soft).

At the same time, we are engaged in mandatory classic borscht frying To do this, fry a finely chopped onion in vegetable oil for 3-5 minutes.

Add peeled and coarsely grated carrots to the softened onion. Stirring, saute the vegetable “mix” for 3-5 minutes.

Add coarsely grated beets, tomato paste and a couple of ladles of meat broth from the pan.

Stir and simmer the vegetable dressing over low heat under the lid for 15-20 minutes. Thanks to preliminary stewing with tomato paste, the beets will retain their color and the borscht will turn out bright red. Transfer the prepared sauté into the broth with already soft vegetables.

Separate the cooled meat from the bone, cut into small portions and place in a pan with colored broth. Bring to a boil, but do not allow active boiling! The borscht should simmer over low heat, only bubbling lazily.

The soup can be considered almost ready, but to make the taste more intense, it is advisable to simmer the first dish on the lowest heat under the lid for about 30 minutes. At the end, add salt, add chopped herbs and very finely chopped garlic (amount to taste).

Today we’ll talk about how to cook beetroot soup. It's very tasty and pretty original dish, which, in the heat, goes just great.

Beetroot soup - a Russian-Ukrainian dish national cuisine, but is also believed to have Lithuanian-Belarusian "roots". In general, everything about its origin is quite complicated and confusing, and we will not understand this in more detail, at least not now.

Beetroot soup is essentially cold borscht, which is why it is popularly called kholodnik. It is prepared from beetroot or beetroot-carrot broth, some people like to add kvass or, well, as they say, “there are no comrades for taste and color.” Often added to ready-made beetroot soup fresh vegetables(green onions, radishes, cucumber), you can also add boiled egg and sour cream. But beetroot soup with the addition of meat and fish products is very rare, although such improvisation is quite common among the peoples of the Caucasus and Asia. You don’t need any special skills to prepare this dish, so we will offer you different options and tell you how how to cook beetroot, cold or hot - it's your choice.

Beet soup made from pickled beets is distinguished by its rich taste, which you will remember for a long time. Find out how to cook it properly.

In order to prepare such beetroot soup, you must first marinate the beets, which is actually the “highlight” of this dish.

So, take the beets and fill them with cold water. Add one tablespoon of sugar to the water to add sweetness to the dish and cook it for about an hour. Check readiness with a fork or toothpick. Drain the water from the finished beets and fill it with cold water. Leave until completely cool. As soon as the beets have cooled, we clean them and grate them on a fine grater, then fill them with a weak vinegar solution (one part vinegar and three water), so that the solution completely covers the beet “heap”. Add sugar, stir and leave for a day at 20-25 degrees, let it marinate thoroughly. Then we put it in the cold.

First of all, we clean and finely chop the beets (or grate them). If the beets are young, you can cut them together with the tops. Pour the resulting ingredients with water, add vinegar to preserve the bright burgundy color and cook the beets for about half an hour. Then we leave our beet broth to cool and place it in the refrigerator. Two to three hours before serving, remove the broth from the refrigerator; all other ingredients will be added to it.

Meanwhile, prepare the vegetable base: finely chop the green onions and dill, add salt and pepper to taste. It is advisable to thoroughly crush the beets; this will give the cold-brew a good aroma and rich taste. Next, cut the radishes and cucumbers into small cubes. Mix everything and add a little garlic.

Right before serving, mix the prepared beet broth, pickled beets and yogurt (you can use kefir). You can choose the proportions to suit your taste. Most often, beet broth and kefir are mixed in equal parts, and pickled beets are added to taste - until the required acidity and “brightness” of the dish are achieved.

You need to serve beetroot soup like this: put the vegetable base in a deep plate, fill it with the previously prepared and thoroughly cooled broth, mix thoroughly. We cut it into two parts and put it on a plate, next to it we make an island of sour cream. You can serve beetroot soup with bread or garlic breadcrumbs, but it is better with boiled young potatoes, beautifully laid out on a separate plate, oiled and sprinkled with aromatic dill.

Cold beetroot will invigorate you on a hot summer day no worse than cold kvass. Read on to learn how to prepare it and how to serve it.

When it's scorching hot outside, and the thermometer at home shows indecent high temperature, I really want to eat something cold. There is no talk of any hot soup. In this case, we advise you to prepare cold beetroot soup. This is the most popular and simplest cold soup. And all because it is very tasty and healthy.

Let's move on to the preparation.

Pour four liters of cold water into a saucepan, put potatoes and carrots in it (don’t cut anything, but put them whole), add celery root and parsley (they can be cut in half), finely chopped onions and leeks. Now you need to put the pan on the fire and bring everything to a boil. You need to cook for about twenty minutes on low heat. Next, add the potatoes, add salt and cook until done.

While cooking the soup, you need to peel and grate three beets and one carrot, previously boiled in their “uniforms,” on a coarse grater.

When the potatoes in the soup are ready, you need to remove the roots from the soup, and carefully mash the finished potatoes with a spoon or fork and send them back to the pan. After this, add grated carrots and beets, mix everything well. Next, add lemon juice and sugar one by one, making sure to taste everything. Then put the parsley and dill branches tied into a bunch into the pan, cover with a lid and bring to a boil.

The finished soup needs to be cooled, the greens should be discarded and the beetroot soup should be placed in the cold (refrigerator or cellar) for a couple of hours for good cooling, and in the meantime you can enjoy your favorite soup.

Before serving, place the chopped cucumber in a deep bowl and fill it with beetroot soup. Add finely chopped dill and a large spoon of sour cream. Beetroot soup is best served with black bread croutons, greased with garlic.

Be sure to bookmark this recipe for hot beetroot soup, believe me, you won’t regret it.

Hot beetroot soup is no less tasty. Many people think that it tastes like borscht, but that’s not the case - this dish is much tastier. That is why you should definitely try it, the recipe for hot beetroot soup that we want to offer you will help you with this.

First of all, you need to cook broth from meat (it can be pork, beef, or even chicken). Meanwhile, peel the beets, onions and carrots.

Grate carrots and onions on a coarse grater and fry in vegetable oil. Add beets to them, pre-grated. Simmer everything until the beets are ready with the lid closed.

Peel and cut the potatoes into cubes, add them to the boiling broth. When the potatoes are cooked, add them to the soup. stewed beets. Salt, pepper, season with bay leaf. Bring to a boil and remove from heat.

This beetroot soup is served with sour cream and fried meat, garlic croutons, or even with a lard sandwich with bread. In any case, it will be very tasty, believe me.

One of the varieties of soups is beetroot soup. This is a unique beet dish. 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 rating the recipes.

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. Ladle the hot dish into bowls. Serve with sour cream. Bon appetit.

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 add 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.

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.

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 chicken

Ingredients:

• Chicken – 500 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Beetroot – 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.

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.

Video on how to cook delicious beetroot soup with eggs

Bon appetit!!!