Cold beetroot soup: delicious recipes. Cold beetroot soup classic

Hearty lunch- hot or cold beetroot, 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 taste
parsley and dill
green onions
sour cream for serving
800 ml broth

Cook broth from beef ribs. Wash the ribs and pour 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 few 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 stew sit for 10-15 minutes. Serve hot, as ordered, on soft plates. beef rib. 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 tasty soup For beets with meat, I usually use pieces from the neck and thin rib of the carcass. It is these parts that give the broth richness and tenderness. 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 its 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.

IN large frying pan put first pork fat and fry it until golden color. Next, add carrots, garlic, onions and lightly fry the vegetables.

The very last thing we put in the frying pan is grated beets and pour it Not big amount hot meat broth(or just boiling water).

Stew the vegetables all together 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 portioned pieces, put them in a saucepan and fill 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. Spill hot beetroot on 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 a low simmer. By this time, peel and cut the potatoes into small cubes.

Peel the carrots and grate on a coarse grater. Peel and chop the onion 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 absolutely 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 made from beets, let's say a kind of cold borscht. And it is popular in the hot summer. And here 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 it on 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 frying, 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 with 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 full readiness beef). 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 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 vegetable dressing on low heat under the lid for 15-20 minutes. Thanks to pre-extinguishing With tomato paste, the beets will retain their color, and the borscht will turn out bright red. We 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).

Well, the long-awaited summer has come and it’s time to blow off the dust from our summer recipes. This time, let's find out how to cook delicious cold beetroot soup. Or, as some people call it, the cold one. This soup is special in that when preparing it, one ingredient is required - beets. It is the basis for the taste and color of the soup. Like , for example. But it is important here that the soup will be cold.

There are many options for preparing beetroot soup; it is as interesting and varied as. In the same way, fresh vegetables, a lot of greens, boiled eggs, you can even have meat products or sausage. Everything is for everyone. Every family can have own recipe Beetroot Some people prepare it with kefir, others with beetroot broth or mineral water. The content is also extremely varied.

What I love most about this soup is the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and egg. If desired, add a little boiled meat or sausage. I am for a variety of dishes.

The simplest cold beetroot soup on kefir with boiled beets

As the name implies, this is the most basic way to prepare a simple cold beetroot soup. In this case, we will prepare the beets in advance by boiling them in water. Great option for cooking in the country or at home. Ingredients minimal amount, but the taste is excellent.

You will need:

beets - 2 pcs;
medium-sized fresh cucumbers - 2 pcs;
kefir - 1 liter;
greens (dill, parsley, green onions) - 2-3 sprigs of each;
garlic - 2-3 cloves (optional);
boiled egg - 1-2 pcs;
salt and pepper to taste.

Preparation:

1. Take two medium-sized beets. Wash them thoroughly and cook them in their uniforms.

2. Cool the beets and peel them. Grate the beets on a coarse grater, then place in an enamel saucepan.

3. Pour a liter of kefir over the beets and add 1 glass of cold drinking water. You can use boiled water, or you can use filtered water, whichever is more convenient for you. Take kefir of the fat content you like. It will be delicious in any case.

4. Try cucumbers; if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.

5. Take your favorite greens and chop them finely. You can take just one type, but it tastes best when you add a little of everything in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze the garlic. Stir and place in the refrigerator to steep and cool. The soup will be ready no sooner than in half an hour.

Before serving delicious cold beetroot soup, hard-boil the eggs. Cut each egg and place half on a plate. It will be very beautiful and just as tasty. Bon appetit!

4. Cut the cucumbers into small quarters or grate them.

5. Chop the egg into cubes, about the size of potatoes.

6. Chop the greens into smaller pieces. You can use one type of greenery, for example, green onions, which goes very tasty with potatoes, or you can take a mixture of different types greenery

7. Mix all the chopped vegetables and egg in a saucepan. Then pour in kefir, add sour cream and dilute to the desired consistency mineral water. Use beetroot water without a pronounced taste so that it does not spoil the taste of the soup.

Let the soup brew in the refrigerator. Serve it chilled with slices of boiled egg and cucumber rings as garnish. Tasty dinner ready for the roast!

But this version of the soup will help us prepare beetroot soup without using kefir, but with delicious beetroot broth. The taste is very different because the beets are boiled first and the resulting broth is completely used in the soup. Sour cream and mustard will be added for taste and if desired. This cold beetroot soup itself is very dietary and low-calorie; it is suitable for those who are on a strict diet or fasting. And if you don’t add eggs and sour cream, then vegetarians will like the soup too.

You will need:

small beets - 3-4 pieces;
medium cucumbers - 3 pieces;
eggs - 3 pieces;
lemon juice - 1 tablespoon;
granulated sugar - 1 tablespoon;
sour cream - 150 grams;
mustard - 2 teaspoons;
green onions and dill - a small bunch each;
salt and pepper to taste.

Preparation:

1. Wash and peel raw beets. Cut it into thin strips.

2. Boil water in a saucepan and put the beets in it. Squeeze the juice of half a lemon, about a tablespoon. Add a spoonful of sugar. Lemon and sugar balance out the sweet and sour taste and highlight the taste of beets.

3. Once the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are ready.

4. Leave the cooked beets to cool until room temperature, this may take about an hour.

5. Cut the cucumber into very thin strips. And chop the greens smaller.

6. Place cucumbers and herbs in a saucepan with beets in the broth. Stir and add salt to taste. Add pepper if desired. Place in the refrigerator to cool.

7. Peel hard-boiled eggs and cut into cubes or halves.

8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot soup.

Pour the finished cold beetroot soup into plates, add some boiled eggs and a spoonful of sour cream sauce. Serve and invite everyone to dinner!

We have already put boiled beets in the beetroot container and this is most likely the option that almost everyone has tried. But not everyone has tried to cook this cold summer soup from pickled beets. This delicious preparation Perfect for winter and summer. Due to the fact that the marinade is already sour due to the use of vinegar, there is no need to add lemon juice or kefir to the soup. Only sour cream when serving.

You will need:

pickled beets - 1 half liter jar;
fresh cucumbers - 4-5 pieces;
radishes - 200 grams;
boiled eggs- 3-4 pieces;
boiled sausage - 250 grams;
green onions, dill, parsley - a bunch;
sugar - a tablespoon;
salt and pepper to taste;
vinegar if desired.

Preparation:

1. Boil the potatoes in their jackets, then cool them so that the skins are easier to peel off. Cut the peeled potatoes into small cubes.

2. Fresh cucumbers cut into slices and then into thin strips.

3. Cut off the tails and stalks of the radishes, cut into plates and then into thin strips, approximately like cucumbers.

4. Cut the sausage into cubes or thin strips. Boiled eggs - into strips.

5. Chop the greens. You can take a little more green onions than other types. But everything is up to your taste.

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After this, open the jar of pickled beets and pour the entire contents into the future cold beetroot container. You will need the brine in full.

7. Add cold water until the soup reaches the desired consistency. Add sugar, salt and pepper. Stir until smooth and let sit in the refrigerator for 2-3 hours.

After this, a delicious cold beet soup made from pickled beets is ready. When serving, don't forget about sour cream.

This beetroot soup will turn out to be more spicy and pungent; we will add ayran to it instead of kefir, which will improve the taste, and we will also add green olives and chili peppers. The hearty component of beetroot soup will be potatoes and boiled beef. Consolidation!

You will need:

boiled or baked beets - 2 pieces;
jacket potatoes - 2 pieces;
fresh cucumbers - 3-4 pieces;
boiled eggs - 4 pieces;
boiled beef - 300 grams;
green onions and dill - a bunch;
ayran - 1 liter;
sour cream - 250 grams;
pitted green olives - 150 grams;
salt and pepper to taste.

Preparation:

1. Boil the potatoes in their skins in advance. Also cook the beets in their skins or in a double boiler. If desired, the beets can be baked in the oven, wrapped in foil. Boil the eggs hard. The remaining ingredients are used fresh.

2. In a suitable saucepan, cut the potatoes and eggs into cubes. Without peeling, cut the cucumbers into quarters and then into thin slices.

3. Drain the olives from the brine and cut into half rings. If you have them with seeds, don't forget to take them out.

4. Cut a piece of beef into thin slices across the grain. Next, cut it into small cubes. Add to the rest of the ingredients in the pan.

5. Remove seeds from the chili pepper and chop it very finely. Half a small pod is enough.

6. Chop the onion and dill very finely. Add to the pan.

7. Peel the beets and cut them into small cubes. You can grate the beets, then they will give more juice and the beetroot will be more red.

8. Add beets to the pan, pour ayran over all products. stir and add sour cream. Add salt to taste and do not forget to add pepper, ground in a mill or mortar.

Let the soup sit in the refrigerator for 2-3 hours. He will gain great taste and color. Serve cold beetroot soup with herbs and bread. Bon appetit!

Original beetroot soup with turkey, vegetables, peas and beet tops - video recipe

To be completely convinced that beetroot soup is an amazing summer soup, watch this video. Here a real chef shows how to prepare a very tasty, but unusual and unusual soup the way it is served in restaurants. Preparing this soup at home will not be any more difficult, and you will definitely like the result.

Beetroot soup can be prepared with a variety of different ingredients, but it will definitely turn out to be a delicious summer soup with a refreshing effect. Have a hot summer and delicious soups!

Beetroot soup is a cold soup with the main product being beets and herbs. There are many options for preparing kholodnik, as it is also called, with various additives: sausage, meat, eggs, fresh or pickled cucumbers. Today we have cold beetroot soup, a classic recipe with photos in different options, choose to your taste, cook, feed your household deliciously.

Beetroot soup classic

Products:

3 pieces each: young beets, eggs and fresh cucumbers
Small bunch of green onion
Freshly squeezed lemon juice
Sugar spoon
The same amount of sour cream

This cold soup is quick and easy to prepare; only the beets take a long time. It should be washed, poured with plenty of water and cooked until fully cooked. A young beet will take 40-50 minutes, an older one 1 hour or a little more.

The beets are cooked, pour cold water over them to speed up the cooking, remove the skins and grate them. In a small container, hard boil the eggs.
Pour into the pan in which our cold soup will be cold water, lay out the grated beets. As soon as it boils, add juice from half the fruit, sugar and salt to taste. Remove from heat and place in a large container of ice water to cool quickly.

Grind the cucumbers using a grater; you don’t have to remove the skin; if you like, cut them into strips, chop the greens with a large sharp knife, and chop the eggs into small cubes. Add the greens to the already cold soup.
When everyone has already sat down at the table, pour into plates, sprinkle in a few eggs and add sour cream if desired.

Beetroot soup with sausage

In the summer I often cook cold soups, especially beetroot soup, but at my husband’s request I started adding sausage, well, the huge man can’t get enough, what can you do? And it really turns out very satisfying.

Products:

300 g sausages
4-5 young beets
1 bunch of dill
5 potatoes
5-6 radishes
3 eggs
A little juice from a lemon

Besides the fact that I add sausage to the recipe, I don’t boil the beets, they are young, all the vitamins are in a plate.

I choose red, rich beets so that the soup is beautiful, wash them, chop them on a coarse grater, if you have time, you can cut them into strips, thinly. And I also add tops, but this is not for everyone.

Place the beets in a large saucepan and pour hot water and cook for at least half an hour. Then squeeze the lemon juice, half is enough. The soup base is ready, let it cool.

Boil potatoes (in their jackets), eggs (hard boiled), cut into cubes when cooled and chop cucumbers, radishes, sausage and green onions in the same way. We'll put everything together, but we won't add it to the soup. Pour the yushka into plates and add the slices.

Simple beetroot soup

Products:

3 beets
3 potatoes
2 cucumbers
A little parsley, dill
3 green onion feathers
2-3 lettuce leaves
3 cloves garlic
2 tablespoons fruit vinegar
2 eggs
1 teaspoon horseradish
0.5 teaspoon of mustard, not spicy
1 small spoon of sugar
Salt pepper
Sour cream

Wash the beets thoroughly, chop them into small cubes and cook. Sliced beets will cook in this way for about half an hour, add vinegar to the water, the beets will retain their rich color.

While it's cooking, let's cook the potatoes in their jackets and hard-boil the eggs. Let it cool, peel it and cut it into small pieces; if you want, it can be a little large, some housewives only cut the eggs into two pieces, there are no special strict rules here - it’s all a matter of taste. In the same way, chop all the remaining products and send them to the finished beets, which have already cooled. Mix crushed garlic with mustard and horseradish and season the soup. You can sit down at the table.

If the beetroot soup has not cooled down enough, and everyone is already looking at you with hungry eyes, put a couple of ice cubes and a couple of spoons of cold sour cream in the plates.

Beetroot soup with kefir

Products:

1.5 liters of kefir
2 medium beets
3 potatoes and the same number of cucumbers
2-3 fresh eggs
200 g balyk
One and a half liter bottle of mineral water

Keep mineral water and kefir in the refrigerator to keep them cold.
We bring potatoes, beets with eggs until ready and finely chop them, cucumbers on a grater or by hand - into thin strips, balyk - like small thin noodles.

Pour into a saucepan or other container cold kefir and mineral water, add all the chopped products, mix and let it brew.
Mineral water can be replaced with boiled cold water.

Beetroot soup - video recipe

Beetroot soup with baked beets

Products:

700 g beets
There are several times less fresh cucumbers
4 eggs
A little dill and green onions
1 spoon of sugar
A little sour cream
5 tablespoons wine vinegar
Foil

In this recipe we bake beets. First, wash it, wipe it with a towel and wrap it in foil, bake for about an hour, if it’s young, for an old one it will take another half an hour, the temperature should be 200 degrees. While it's baking, let's take care of other products. Boil the eggs hard, chop the cooled ones into cubes, chop the cucumbers and all the greens. Place in a saucepan, add salt, sugar and vinegar. The beets are baked, cooled, peel them and grate them on a coarse grater, you can cut them into strips, and add them to the rest of the products. Pour in cold boiled water, stir, and be sure to taste it, maybe add salt, maybe sugar, make it thicker or thinner. Everyone to the table!

Beetroot soup with kvass

Products:

Bread kvass 1.3 l
Young beets 400 g
Carrots 100 g
Dill greens half a bunch
Vinegar 3% 2 spoons
Fresh cucumber 200 g
Green onion 100 g
Sour cream
Sugar 1 teaspoon

It's 35 degrees outside, you don't feel like eating anything, but some cold soup will do just fine, so let's get started.

My beets are young, along with the tops, which I cut off from the top, and they will also go into the beet garden. After washing thoroughly under running water so that all the soil is gone, I will finely chop the tops, and, having removed the skin, cut the beets into strips, just as my mother cut them into borscht. I'll fill it in large quantities water the beets and let them cook until softened, the tops later, about 10 minutes is enough.

A grater will help you cut the cucumbers and carrots, chop the onions and greens finely, peel the boiled eggs and cut them into halves. I will mix all the products with beetroot soup, add sour cream, 3 spoons, and all the products listed above. The kvass needs to be strained, I’ll do this using gauze, pour it into the beetroot soup base, mix it and definitely taste it, maybe I need to add something.

That's it, all that remains is to pour it into plates, lay out half an egg for everyone, and if anyone wants, sprinkle with dill.

Cold beef soup

Products:

200 g beef
2 medium beets
3 potatoes
One fresh cucumber
2 testicles
Lemon juice
A little parsley, dill and green onion
Sugar a pinch
Sour cream or mayonnaise

Let's cook the meat, you can do it the night before, cut it into strips. Boil the beets and potato tubers, peel them, cut them into cubes, put the potatoes aside, and fill the beets with water and literally just bring them to a boil. Let it cool, you can speed up this process by pouring ice water into a container larger than a saucepan and putting the beetroot there.
Chop the cucumber and eggs as you like, the taste will not change at all. Finely chop the greens.

When it cools down, add sugar and freshly squeezed juice, salt, taste, add all the other products, mix and taste again. If it’s too thick, add cold, but always boiled, water.

We told you how to prepare refreshing cold beetroot in the hot weather, choose any recipe, please your household!

Step-by-step recipes for preparing cold beetroot: classic, quick, with sausage, radishes and tomatoes, with pickled beets, with beet tops

2018-06-14 Irina Naumova

Grade
recipe

5502

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

Carbohydrates

7 gr.

40 kcal.

Option 1: Cold beetroot soup - classic recipe

Cold beet soup is ideal in the hot season, it cools, saturates with vitamins - this soup is very healthy. It is always prepared with beets, sometimes even with beet tops. Some housewives add sausage, potatoes, mustard, beets, vinegar and other ingredients to the soup. Cold classic beetroot soup is not at all difficult to prepare; even an inexperienced housewife can handle it.

Ingredients:

three hundred grams of beets;
one and a half tablespoons of vinegar 9%;
two liters of water;
400 grams of potatoes;
three chicken eggs;
two fresh cucumbers;
a bunch of green onions and dill;
salt to taste;
sour cream for serving.

Step-by-step recipe for cold classic beetroot

Since we are cooking cold beetroot soup, all ingredients must be cold when cutting.

It is better to boil vegetables in advance and let them cool. For example, you can boil everything the night before and prepare the beetroot soup in the morning.

Wash the beets, place them in a saucepan and cover with water. Once it boils, reduce the heat and simmer over low heat.

Note: To reduce the cooking time, you can do the following. Peel the beets and cut them into two to four pieces. Fill with water, immediately add vinegar and cook until tender for about an hour. Cool directly in the broth.

We do not peel the potatoes, wash them thoroughly and boil them in their jackets. Then drain completely hot water, let the potatoes cool.

We also boil the eggs separately. First, carefully wash the shell to remove any remaining droppings and feathers. Fill with water, add a little salt and boil hard for about fifteen to twenty minutes.

Then drain the boiling water, add cold water and cool completely.

Boiled cold beets grate on a grater with large holes. We do not pour out the broth, we filter it and add two liters of cold boiled water.

Let's take it fresh cucumbers, wash them and remove the peel. Cut off the bitter ass and grate on a coarse grater. You can also cut the cucumbers into thin strips or cubes.

Note: Grated cucumbers give a better taste to cold beetroot soup, so the soup itself infuses less.

WITH boiled potatoes remove the skin and cut the root vegetable into small cubes.

Wash the green onions and cut into small rings. If you like dill, it will complement beetroot soup well. Wash it and finely chop it with a knife.

Place all prepared ingredients in a common saucepan. Pour in a decoction diluted with cold water. Add salt to taste and stir.

Cold classic beetroot soup should brew for about forty minutes. To serve, eggs can be finely chopped with a knife, or cut into halves or quarters.

Place sour cream on the table and treat your family to a delicious lunch.

Option 2: Quick recipe for cold classic beetroot

Beets take quite a long time to cook. We will reduce the preparation time for ingredients by using ready-boiled beets. It is sold in almost all stores in vacuum packaging. All we have to do is boil the eggs, and this will take no more than twenty minutes.

Ingredients:

4 boiled beets;
three medium fresh cucumbers;
medium bunch of dill;
half a bunch of green onions;
four chicken eggs;
1.5 liters of boiled cold water;
150 grams of sour cream;
2 teaspoons mustard;
1 tablespoon lemon juice;
1 table spoon of granulated sugar;
salt to taste.

How to quickly prepare cold classic beetroot soup

Cut the boiled beets into thin strips. Add lemon juice to it to keep the color bright and rich.

Wash fresh cucumbers; we will not peel them. Cut off the bitter base and cut into the same thin strips.

We wash the dill and green onions, dry them and finely chop them.

Mix beets, cucumbers and herbs. Fill with water, mix and leave in the refrigerator for forty minutes to infuse.

Note: If desired, you can add the specified amount of granulated sugar.

While the cold classic beetroot soup, cooked on a quick fix, it comes, boil hard-boiled eggs.

After they cool, cut into cubes.

Mix sour cream and mustard in a bowl.

We take out a pan with beetroot soup and pour it into plates. In each serving, add a tablespoon of sour cream and mustard dressing and a few chopped eggs.

Note: Eggs can be cut into quarters or halves and placed in plates as is. This will make each portion look more interesting.

Option 3: Cold beetroot soup with sausage, radishes and tomatoes

To make this light, refreshing soup more filling, add some cooked sausage. Radishes will make the beetroot more piquant and the tomatoes juicier.

Ingredients:

three hundred grams of boiled sausage;
3 beets;
three large potato tubers;
3 eggs;
two cucumbers;
two hundred grams of radishes;
two hundred grams of tomatoes;
1 bunch of dill;
1/2 bunch of green onions;
salt to taste;
1 teaspoon lemon juice;
1 tbsp sugar;
sour cream.

Step by step recipe

The first step is to boil the beets, potatoes and eggs separately from each other. Then everything is completely cooled to room temperature.

Peel the potatoes and cut them into cubes. We do the same with eggs. We take any boiled sausage and cut it in the same way as everything else.

Wash the cucumbers and tomatoes. We cut off the butts from cucumbers, cut out the base of the stalk from tomatoes. Chop into cubes and add to the rest of the ingredients.

Wash the radishes, cut off the tails and chop into thin halves of the plates. We send it there too.

Dissolve sugar and lemon juice in boiled cold water. Add boiled, cut into strips beets to the resulting solution and add salt to taste. We have prepared the liquid component.

First, place the mixed vegetables on plates and pour in liquid beetroot dressing. Sprinkle with chopped herbs and add a spoonful of sour cream.

Either chop the eggs finely for the vegetables, or cut them into halves and place them on each plate.

Option 4: Cold beetroot soup with pickled beets

An interesting version of beetroot soup with pickled beets. This recipe does not contain sausage, radishes, potatoes or other additional ingredients. Minimum set products, prepared quickly and easily.

Ingredients:

2 liters of cold boiled water;
two hundred grams of cucumbers;
1/2 teaspoon salt;
2 chicken eggs;
2 bunches of green onions;
800 g pickled beets;
2 bunches of dill;
200 grams of sour cream.

How to cook

Take pickled beets along with the marinade - the beetroot soup will only turn out tastier.

Be sure to boil the water for the soup and cool completely.

Wash the shells and set the eggs to boil. Add a little salt to the water and turn the heat to medium.

Grate the pickled beets on a grater with large holes.

Rinse the cucumbers and cut them into small cubes.

Drain the boiled eggs completely and chop them into cubes the same size as a cucumber.

We wash the greens and finely chop them with a knife. The main thing is not to use dill roots - they are tough and will not fit in such a soup. Simply cut them off and dry them; they will be useful in preparing other dishes.

Place pickled beets, eggs, cucumbers and green stuff in a saucepan. Pour in beetroot marinade and boiled cold water.

Stir and taste. Add a little salt and a little sugar to balance the taste.

Serve with sour cream.

Option 5: Cold beetroot soup with beet tops

Some housewives classify this recipe as a classic; many people prepare beetroot soup along with the tops.

Ingredients:

2 beets with tops;
200 grams of potatoes;
1 carrot;
1 cucumber;
6 radishes;
100 grams of boiled sausage;
4 eggs;
1/2 lemon;
spices to taste;
sour cream for serving.

Step by step recipe

Take the beets and wash them thoroughly along with the tops. Then the tops are cut off, the stems and leaves are separated from each other with a knife.

The leaves of the tops are put into a bag and put in the refrigerator.

Cut the stems into strips. In the future, all vegetables will be cut in the same way.

Peel the potatoes and immediately cut into strips. Place in a saucepan and add two liters of water. We are waiting for it to boil.

When the water begins to boil, add the tops cut into strips.

Peel the carrots from the top layer and cut into strips like stalks. Lightly fry it in a small amount of oil.

Cut the beets themselves into thin strips and fry them slightly separately from the carrots with a small amount of oil. Bring until soft and add the juice of half a lemon.

Place the fried beets and carrots in a saucepan with broth. Cook everything together for another five minutes and turn off the heat. Cool completely.

Wash the fresh cucumber and cut into thin strips.

Rinse the radishes and chop into thin slices.

Cut the boiled sausage into strips.

When the contents of the pan have cooled completely, add the remaining ingredients and stir. Let it sit for two to three hours so that everything settles well.

Before serving, boil the eggs hard and let them cool completely. We take the tops out of the refrigerator and chop them finely.

Pour the cold beetroot soup into plates. Pour in some tops, add half an egg, and add a spoonful of sour cream.

Beetroot borscht, beetroot soup, holodnik - all these are names for the same first dish. It is useless to argue about which cuisine it belongs to. Several will have to fight for championship at once national cuisines peace.

Why is it so good beet soup? It mainly attracts with its versatility and variety of variations. In winter, for example, you can cook hot beetroot soup on rich broth from meat or bones. In the heat, when you don’t feel like eating at all, cold beet soup like okroshka, seasoned with sour cream and iced kvass or beet broth, will go down well with your dear soul.

Classic beetroot recipe with video

Classic beetroot soup - very useful and delicious soup. Moreover, it is served both hot and cold. It all depends on the time of year when you decide to cook it.

3 medium beets;
3 large potatoes;
2 medium carrots;
1 onion;
1 leek (white part);
a small piece of parsley and celery root;
2 tbsp. salt;
3 tbsp. Sahara;
3 tbsp. lemon juice;
1 large cucumber;
fresh herbs;
sour cream.

Preparation:

Boil beets and carrots in advance until fully cooked.
Peel the potatoes, parsley and celery roots. Cut the potatoes into large slices, the remaining vegetables into 2-3 parts.
Pour 4 liters of strictly cold water into a suitable saucepan and immediately add the prepared ingredients, followed by finely chopped onions and leeks.
Cover with a lid, bring to a boil and simmer on low for about 20 minutes.
Clean boiled beets and carrots, grate the vegetables on a coarse grater.
Once the potatoes are completely cooked, remove the roots from the soup. Instead, add grated beets and carrots.
Immediately add salt, sugar and lemon juice. After the beetroot boils again, turn off the heat.
Cool ready soup to room temperature and place in the refrigerator to cool further.
Before serving, put a portion of fresh (or pickled) cucumber cut into strips, a spoonful of sour cream and pour cold beetroot on each plate. Sprinkle chopped herbs on top.

Cold beetroot soup - step-by-step recipe

The next cold beetroot soup is prepared like okroshka. For filling, the recipe suggests using cold beet broth.

3 young beets with leaves;
2–3 large eggs;
2 medium cucumbers;
2–3 medium potatoes;
green onions;
sugar, vinegar (lemon juice), salt to taste.

Preparation:

First of all, start preparing the beet broth. Cut off the leaves and stems, peel the roots.
Boil about 2 liters of water, add a little sugar and vinegar (lemon juice). Drop in the whole peeled beets and cook until fully cooked.
As soon as the beets can be easily pierced with a knife or fork, remove them, cool slightly so as not to burn yourself, and cut into strips. Return back to the pan and gradually cool the broth naturally. During this time, it will completely absorb the color and taste of beets.
Place the potatoes and eggs to boil in a separate bowl and begin processing beet leaves. Remove ugly and spoiled parts, wash the leaves and stems well, pour over boiling water, dry and cut into small pieces.
After it has cooled, cut the boiled potatoes into small cubes, fresh cucumbers into strips, eggs into large slices.
Finely chop green onions or any other greens, sprinkle coarse salt and rub it a little.
Place the prepared ingredients in a saucepan and pour in the beet broth along with the beets. Season with salt to taste and add a little lemon juice and sugar if desired. Stir carefully and refrigerate for half an hour.

Hot beetroot soup - recipe

In winter, our body especially often needs hot first courses. At the same time, beetroot saturates the body with vital energy and vitamins.

For 3 liters of water:

500 g chicken;
2–3 medium beets;
4–5 pieces of potatoes;
1 medium carrot;
2 small onions;
2 garlic cloves;
2 tbsp. tomato paste;
salt, ground black pepper, bay leaf;
oil for frying.

Preparation:

Cut the chicken into portions and place in cold water. Cook for about 30–40 minutes.
Peel all the vegetables. Cut the potatoes into cubes and quarter the onion into rings. Beets and carrots into thin strips (if you are lazy, just grate them coarsely).
Remove the boiled chicken and separate the meat from the bones. Throw the potatoes and half the chopped beets into the boiling broth.
Heat the oils in a frying pan, fry the onion until translucent and add the remaining beets and carrots. Fry for about 10 minutes until the vegetables are soft.
Add tomato, bay leaf and add a little water to make a thin sauce. Simmer under the lid on low gas for about 10–15 minutes.
Well stewed tomato dressing transfer to boiling soup. Add salt and ground pepper to taste.
Boil for another 5-7 minutes, season with chopped garlic, dry herbs and turn off.
Before serving, let sit for at least 15 minutes and serve with sour cream.

Beetroot soup in a slow cooker - step-by-step photo recipe

Cold beet borscht or simply beetroot soup is best made with beetroot broth. A multicooker is ideal for this task. A ready dish will add to the usual summer menu a little variety.

4 small beets;
4 medium potatoes;
300 g ham or boiled chicken;
4 eggs;
3–4 medium cucumbers;
half a lemon;
fresh herbs and green onions;
salt, sugar to taste.

Preparation:

Peel the beets, cut them into strips or grate them.

2. Load into the multicooker and immediately add 3 liters of cold water.

3. Select the “soup” mode in the equipment menu and set the program for 30 minutes. After completing the process, cool the broth directly in the bowl. Don't forget to add lemon juice, salt and sugar to taste.

4. While the broth is cooling, cook the potatoes and carrots. Cool, peel and cut as desired.

5. Wash the cucumbers and greens thoroughly, dry and cut as you like.

6. Cut the ham or chicken into small cubes. To get a completely lean soup, omit this step.

7. Mix all prepared ingredients.

8. Before serving, add sour cream and the desired portion of base to the plate. Pour in the cooled broth along with the beets. Garnish with half an egg and sour cream.

How to cook beetroot soup with kefir

There aren't many cold ones summer soups. Among them, the most popular is the usual okroshka. But an alternative to it can be the original beetroot soup with kefir.

2–3 medium beets;
4–5 eggs;
3–4 cucumbers;
250 g sausage, boiled meat;
2 liters of kefir;
250 g sour cream;
greenery;
salt to taste.

Preparation:

Boil the beets and eggs until fully cooked in separate saucepans. Cool and peel. Chop the eggs as desired, grate the beets coarsely.
Cut the sausage or meat into cubes, cucumbers into thin strips. Finely chop the available greens.
Mix all prepared products together, add salt and sour cream. Pour in kefir.
Stir, if it turns out too thick, dilute with mineral or purified water.

Beetroot soup with meat - a very tasty recipe

Beetroot soup is often confused with borscht. These two hot dishes are really similar. The only difference between beetroot soup is that it is not customary to add cabbage to it.

500 g beef;
3–4 potatoes;
2 medium beets;
one large carrot and one onion each;
2–3 tbsp. tomato;
vinegar or lemon juice (acid);
vegetable oil for frying;
salt, bay leaf, ground pepper;
sour cream for serving.

Preparation:

Cut the beef pulp into large pieces and place in boiling water. Cook over low heat after boiling for about 30–40 minutes, remembering to remove the foam.
Cut the peeled beets into strips, potatoes into regular slices. Add to the pan and cook for 20-25 minutes.
At the same time, chop the onion and carrot and fry in vegetable oil until golden brown. Add tomato and some broth. Simmer on low gas under the lid for about 10–15 minutes.
Transfer the roast into a beetroot pan, add salt and season to taste. After another five minutes, turn off the heat and let the soup sit for about 15–20 minutes.

Beetroot soup with kvass

Cold beet soup with kvass has an invigorating, slightly spicy flavor. Ideally, it should be cooked on beet kvass, but regular bread will do.

2 medium beets;
5 potatoes;
5 medium fresh cucumbers;
5 eggs;
1.5 l kvass;
1–2 tbsp. store-bought horseradish with beets;
salt pepper;
sour cream or mayonnaise for dressing.

Preparation:

Boil beets, potatoes and eggs in different dishes until fully prepared. Cool thoroughly and chop like okroshka; you can grate the beets.
Cut cleanly washed cucumbers into strips, chop the greens and grind with a handful of salt.
Place the prepared ingredients in one large saucepan, add horseradish, sour cream, salt and pepper to taste. Pour in kvass, stir.

Unlike many complex dishes Beetroot can be called the most low-cost. You can cook it even without meat, it turns out no less satisfying and tasty. The main condition is to have high-quality and sweet beets bright burgundy color. Cylindrical and round Bordeaux-type varieties are ideal for these purposes.

To save perfect color root vegetables and everything useful material, it is best not to boil beets, but to bake them in the oven. This is especially true if the recipe does not involve the use of beet broth, and the valuable product must simply be poured out.

It has been experimentally proven by many housewives that an acidic environment helps preserve the original color of beets. To do this, just add a little vinegar (regular or apple) or lemon juice (acid) to the pan where the root vegetable is cooked.

By the way, if you don’t have it at hand fresh vegetables, then pickled beets are suitable for preparing beetroot soup. In this case, the dish will turn out even more piquant and tasty.

As for cold soup, there are countless variations in its preparation. For pouring, for example, you can use beetroot or any other vegetable broth, as well as kvass (bread or beetroot), as well as chilled meat or fish broth, kefir, mineral water, natural yogurt, cucumber pickle etc.

The main ingredients of cold beetroot soup are the beets themselves and eggs. Then you can add whatever comes to mind and is at hand. Fresh cucumbers, radishes, any kind meat products(including sausage), boiled mushrooms and even smoked fish with other seafood.

The only condition: for beetroot soup to be tasty and healthy, it should be prepared literally at once. How is it that due to the addition of acid, without much damage to quality, the dish can be stored for no more than a day, and even then strictly in the refrigerator.