Beetroot hot from young beets with tops. Beetroot with tops

Beetroot hot classic recipe with tops - very tasty and healthy, with the preservation of all vitamins. Of all the soups, beetroot is the most useful, it contains a huge amount of vitamins, it increases hemoglobin, allows you to lose weight and even ... stops the appearance of gray hair. Actually, there are two classic beetroot recipes in the world, both are classic. The first option - with meat, from beef broth. The second option is lean, which can be cooked even on very strict days of fasting. Cooking beetroot is a very simple procedure, from the secondary tools you only need a good knife, as well as a pan with thick walls. The most important thing when cooking beetroot is to follow the order of adding vegetables, then they do not boil soft, and the soup turns out to be very harmonious and tasty.

Meat variant of beetroot

To prepare meat beetroot, you need a piece of meat, preferably beef. You can cook soup chicken broth, but then there will not be such a rich taste. So, you will need the following ingredients:

• Meat;
• Beets with tops;
• Carrot;
• Several potatoes;
• Fresh green onions;
• Onion ordinary;
• Salt and seasonings;
• Bay leaf;
• Peppercorns;
• Sunflower oil.

The number of ingredients is not specifically given, since everyone determines the taste according to their own criteria. If you want a very red color and a slightly sweet aftertaste, you need to add more beets. To make the soup more rich, you need to add more meat and potatoes. The step-by-step cooking recipe is as follows: first you need to cook the beef broth, finely chop the vegetables into cubes and strips. Many people like the beetroot to be grated - it turns out even tastier. First, potatoes are added to the pot with broth, as soon as it is half ready, beets are poured. In parallel, onions and carrots are fried in a pan.

Lenten version of beetroot

Lean hot beetroot classic recipe with tops implies exactly the same cooking principles as meat. But instead of meat, you will have to deliver a few stalks of rhubarb to the market. If cooked without rhubarb, the soup is overly sweet. You can use instead of rhubarb a large number of lemon juice, sorrel, or other sour green product. Since sour cream is not allowed in fasting, it is advisable to add a large amount of spices and spices to the soup.

So, instead of the broth, you need to boil the potatoes in salted water until half cooked. Next, you need to cook a roast of carrots with onions, which is added to the soup last. After the potatoes, beets with tops and a finely chopped rhubarb stalk are sent to boiling water. After adding the frying, the soup must be stirred and let it brew.

Beetroot hot classic recipe with tops is famous for its dietary characteristics, it is able to quickly restore health after an illness, it is good to use it for weight loss and all sorts of different diets. Soup improves blood characteristics, nourishes the body in an excellent way.

I suggest you diversify the summer menu and cook delicious hot beetroot with tops. In summer, of course, cold soups are more popular, but when there is young beet tops, I definitely cook such beetroot.

Beetroot can be cooked in meat broth or vegetarian, as in my case. Beets can be cooked in advance, but young beets are cooked for only 30 minutes, and if you take a few pieces of small ones, then even faster.

Prepare the necessary products from the list.

Put the beets to boil, and wash the tops together with the stems with running water and finely chop.

Peel and cut potatoes into cubes. Boil water in a saucepan and dip the potatoes in it.

When the beets are cooked, they should also be peeled and grated.

Cut the onion into cubes. Heat sunflower oil in a frying pan, put onion and beet stalks in it. Fry until the onion is soft and translucent.

Then add grated beets and tomato paste.

Pour a little water into the pan, mix and bring to a boil, salt.

When the potatoes are ready, add the frying and beet tops to the pan. Add salt and pepper to taste, cook for 5-7 minutes.

Finely chop the dill, add it to the pot and bring to a boil. Let the beetroot brew.

Hot beetroot with tops can be served with greens, sour cream. You can add an egg to the plate.

Enjoy your meal!

A traditional dish Belarusian cuisine It 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 meal turned out to be more saturated, already ready it needs to be left to infuse. The beets will have time to let the juice out during this time. Ingredients: 2 carrots bell pepper, salt, 2-3 medium beets, spices, 360 g pork pulp, 2 onions, medium tomato.

1. Broth is boiled from meat in salt water.
2. Onions and carrots are fried vegetable oil, after which they cook for a couple of minutes already together with pieces of tomato without skin.
3. The beets are rubbed on a fine grater and sent to the fried vegetables.
4. At the end, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
5. After laying out a bright dressing in the broth, the liquid should boil for another 12-15 minutes.

Served with sour cream.

Recipe for cooking with tops

For cooking, you can use not only the beets themselves, but also the tops from it. Ingredients: 370 g vegetables with leaves, Bulgarian yellow pepper, carrot, onion, 200 g zucchini, garlic to taste, 2 l 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 mass boils, you need to cook it for 12-14 minutes.
3. Onions and carrots are finely chopped, after which they are sautéed in vegetable oil until soft.
4. Potatoes and zucchini crumble into cubes, and pepper is also cut.
5. All prepared vegetables are laid out in the broth for beets.
6. The soup is salted, sprinkled with dill and boiled for about 15 minutes.

Served beetroot tops with chopped fresh garlic cloves.

Hot beetroot with meat

By classic recipe the main meat component in beetroot should be beef on the bone.

Ribs, which are calculated on 1 piece per serving, are well suited.

Ingredients: approximately 800 g of beef ribs, carrots and onions each, 2 medium beets, a large spoonful of tomato paste without additives and the same table vinegar, a bunch of greens, 2 potatoes, salt.

1. From beef ribs broth is brewing. The more they are used, the richer the taste of the dish will be.
2. If you want to reduce the calorie content of the dish, then you do not need to cook frying. All vegetables are used in fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first pass all the listed ingredients, except for potatoes, in butter or ghee.
3. Fresh vegetables or the contents of the pan are sent to the pan. Potato sticks, vinegar and tomato paste are also added there.
4. The dish is salted and boiled until the potatoes are soft.

Beetroot is served in portions with finely chopped greens.

With added sausage

A more economical option for beetroot soup is sausage soup. Better take smoked product. Ingredients: 320-250 g of sausage, 3-4 potatoes, 2 small beets, a bunch of greens, salt.

1. Peeled potatoes are cut into cubes, poured with salt water and boiled until tender.
2. Beets grated with medium divisions are sent to the pan.
3. When the potatoes are already softened enough, you can add chopped greens to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, laid out on plates and poured with hot beetroot.

In a slow cooker

If the house has a “smart pan”, it is quite possible to use it in the preparation of the dish under discussion. Ingredients: 2 medium beets, half a large onion, large meaty tomato, 2 potato tubers, lemon, salt, pepper mixture.

1. The traditional soup dressing is prepared in the baking programme. For this, chopped onions and carrots are fried.
2. Large pieces of tomato are laid out with vegetables.
3. Beets are cut into medium slices and watered lemon juice. This will allow the soup to eventually retain a bright appetizing color.
4. All vegetables are fried together for a couple of minutes, after which they are poured with water. About 2 liters will be enough. The future soup is salted and peppered.
5. It remains to add potato cubes, and cook a treat for 45 minutes in the "Soup" program.

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

With chicken

It is delicious to cook such a first dish on chicken meat. 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. The broth is cooked from the fillet.
2. The beets are finely chopped, fried in oil along with chopped onions and carrots, after which they are poured with a small amount of water and stewed until soft.
3. Vegetables are transferred to the broth. That's where the potato wedges go.
4. The classic beetroot soup with chicken meat is cooked until the potatoes are soft.

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

Beetroot, like in kindergarten

Beetroot soup is usually very popular with kids, 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 spoonful of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onion feathers, 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 sent into it. If you throw a vegetable into cold water and gradually heat up, it will lose vitamin C.
3. For dressing, the remaining vegetables are finely chopped and fried on butter. When they become soft, tomato paste is added to the pan, a little broth is added and the components are simmered 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 onion.

Served with white or black crackers.