Beetroot ingredients. Beetroot Recipes

Hearty lunch - hot or cold beetroot cooked with meat! choose the best recipe in our selection: with pork, beef, with meat on the ribs.

• 1-2 small beets
• one beef or pork rib per serving
• 1 bulb
• 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 onion
• sour cream for serving
• 800 ml stock

We cook the broth beef ribs. We wash the ribs, 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 rub them on a grater. Peel the potatoes, wash and cut into cubes. My greens and green onions and finely chop.

As soon as the meat is cooked, put the chopped potatoes into the broth and cook until cooked - minutes 15-20.

While the potatoes are boiling, sauté the rest of the vegetables. Heat the vegetable oil in a frying pan and fry the onion until translucent, literally 1 minute, then add carrots and sauté more a few minutes.

Adding tomato paste or tomato puree, mix and sauté two minutes.

Pour a little hot broth into the pan, put the beets, add sugar and vinegar, mix and simmer under the lid minutes 5-7.

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

Before serving, let the beetroot brew for 10-15 minutes. Serve, as stated, hot, spreading out on plates over soft beef ribs. If the ribs are large, then it is more correct to remove the bones, and cut the meat into pieces. If desired, you can also put sour cream and sprinkle the beetroot with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot 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. lies.

To cook this delicious beetroot soup with meat, I usually use pieces from the neck and a thin rib part of the carcass. It is these parts that give the broth richness and delicate meat taste. And so, we need to put the meat washed under running water in a saucepan, pour 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 has appeared with a slotted spoon. After boiling, the meat should be boiled over low heat (under the lid), for about forty minutes. During this time, we will have time to prepare the rest of the components of the dish.

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

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

Onions and garlic should be chopped into small cubes, and carrots and beets should be grated on a medium grater.

In a large frying pan, first place the pork bacon and fry it until golden brown. Next, spread the carrots, garlic, onions and lightly fry the vegetables.

The very last thing we put grated beets in a pan and pour 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 cooked (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). We return the chopped meat to the pan with the broth.

We put the peeled and diced potatoes in a saucepan with broth and cook for 10-15 minutes. Now, it's time to salt the broth to taste.

After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is desirable that the beetroot brew for an hour or two in a saucepan with a covered lid.

Recipe 3: how to cook beetroot 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, put them in a saucepan and cover with cold water. The meat can also be put in a whole piece, and before serving, cut it into small pieces. Put the pot with the ingredients on the fire. When foam starts to form on the surface, skim it off with a slotted spoon. Reduce the heat and simmer the broth for 1.5 hours. If the meat is young, the cooking time can be shortened.

Peel potatoes for hot beetroot.

Cut it into strips or small pieces.

Add potatoes to broth. Simmer for 20 minutes until potatoes are soft.

While the potatoes are cooking, peel and grate the carrots.

Also chop the onion.

Fry them together in a pan with vegetable oil until golden brown.

Peel the beets and grate.

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

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

In the broth, to the finished potatoes, add the fried onions and carrots.

And then the beetroot dressing.

Boil 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 2-3 more minutes.

Then turn off the stove and leave to stand for about half an hour. Divide the hot beetroot among the plates. Serve with sour cream. Enjoy your meal!

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 put to boil. When the broth boils, take out the meat, strain the broth, then put the meat again, salt, cover and cook until the meat is ready (beef - 2 ... 2.5 hours, turkey - 1 hour).

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

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

Peel the beets, grate on a coarse grater. Pour vegetable oil into a heated pan and put the 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!

Fry chopped onions and carrots in a pan 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 put the beets and fried onions. Let it boil for another 10 minutes. In no case cover with a lid.

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

Enjoy your meal!

Recipe 5: hearty Ukrainian beetroot meat

• 400 gr pork or beef on the bone
• 3-4 potatoes
• 1 large or 2 small beets
• 1 bulb
• 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 in a saucepan, pour 2 liters of cold water. Put the pot 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. Boil the broth for beetroot for about 2.5 hours at a low boil. By then, peel and cut the potatoes into small cubes.

Peel and grate the carrots 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 cooked with a slight boil. Then drain the water and cool the beets. Peel it from the peel and grate on a coarse grater.

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

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

Pour grated beets into the pan with vegetables and mix. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook beetroot dressing for soup 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 hot beetroot for another 2-3 minutes at a low boil. Rinse greens, dry and chop.

Add greens to the finished beetroot, stir and remove the pan from the heat. Cover the pot with a lid and let it sit for 15 minutes. Serve hot pickle to the table, if desired, you can add sour cream to each serving. Enjoy your meal!

Recipe 6: cold beetroot with meat (with photo)

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

We cook beets. Used only 2, the rest went to another dish.

We have a piece of lean pork that we boil and chill. With napkins, remove fat from the broth that has appeared on the surface of the broth. We have a piece of meat and a completely lean broth that we cool.

We rub the potatoes on a grater with large holes.

We rub the lightly salted cucumber on a grater with large holes.

Homemade cucumbers, sweet. We rub them.

Meat cut into cubes.

We send meat, fresh cucumber to the broth. Add the rest of the products beets, potatoes, salted cucumber. We season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but this is not so tasty. Add sour cream, stir.

This is how cold beetroot in broth is obtained.

Recipe 7: Beetroot Meat Soup (with photo step by step)

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

• Boiled beef - 300 g
• Potatoes - 4 pcs
• Carrot - 1 pc.
• Onion - 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, fill it with water and set to boil.

Pour the eggs with cold water and also put on fire. After boiling, cook for 7 minutes so that the eggs are hard boiled.

Vegetables (potatoes, onions, carrots, beets and garlic) are washed and peeled.

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

Finely chop onion and fry vegetable oil until golden. Mince 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.

We cut the potatoes into cubes and lower them into a boiling broth with meat. If you decide to cook a dietary beetroot, i.e. without meat broth, then the potatoes are simply dipped in salted water. Boil potatoes until tender.

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

Greens finely cut.

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

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

Serve such a beetroot hot, adding sour cream and garnishing with a wedge of an egg. Enjoy your meal!

Recipe 8: Delicious Beetroot 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 pieces;
• onion - 200 g (1 large);
• carrots - 200 g (1 large);
• tomato paste - 3 tbsp. spoons;
• vegetable oil (for frying) - about 4-5 tbsp. spoons;
• greens - a small bunch;
• garlic - 2-4 teeth (or to taste);
• salt - to taste.

The washed meat is placed in a five-liter pan. Fill to the top with cold water, boil. We remove the foam, cook the meat for about 1.5 hours at a low boil (until the beef is fully cooked). Salt is not added yet. Remove the boiled meat from the pan, if desired, filter the broth through gauze or a fine sieve (to get rid of "garbage" - bone fragments and small lumps). We put finely chopped cabbage into the already prepared broth (if a young head of cabbage with thin leaves is used, cabbage can be added towards the end of cooking).

Next, load the potatoes, peeled and cut into small cubes. We bring the broth to a boil again and continue cooking at a slow boil for about 20 minutes (until the vegetables are soft).

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

To the softened onion, lay the carrots, peeled and grated with large straws. Stirring, we pass the vegetable "mix" for 3-5 minutes.

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

Mix and simmer vegetable dressing over low heat covered 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. We shift the cooked passerovka into the broth with already soft vegetables.

We separate the cooled meat from the bone, cut it into small portions and lower it into a saucepan with the stained broth. Bring to a boil, but do not allow active seething! Borscht should languish over low heat, only gurgling "lazy".

The soup can be considered almost ready, but in order to make the taste more saturated, it is advisable to still darken the first dish at the lowest heat under the lid for about 30 minutes. At the end, salt, add chopped greens and very finely chopped garlic (amount to taste).

Kholodnik with beets - cold borscht or beetroot, a popular dish not only in Russia, but also in other countries with Eastern European cuisine - Poland, Lithuania and Belarus. The refrigerator differs from the absence of meat products. This soup is prepared on the basis of water, sour cream or kefir. Beets can be added to fresh, boiled or pickled.

The refrigerator is especially popular in the hot season, when you do not want to eat hot dishes. Chilled soup with beets not only satisfies hunger, but also refreshes, saturates the body with useful trace elements and vitamins, which are abundant in vegetables.

Beet cooler with radish on the water

Cold beetroot soup is easy to make. More rich taste soup is made with sour cream and fresh radishes. This step by step recipe takes 45 minutes to prepare.

Ingredients:

• medium beets;
• a small bunch of dill;
• two eggs;
• 6 stalks of onion;
• 10 heads of radish;
• two cucumbers;
• lemon juice and salt;
• 350 g of sour cream;
• 2.5 liters of water.

Cooking:

1. Boil the eggs and beets, let the food cool and peel.
2. Cut the beets into thin strips.
3. Grind radishes and cucumbers using a coarse grater.
4. Cut the onion into rings, chop the dill.
5. Combine vegetables and green onions in a saucepan, add sour cream, salt.
6. Mix well, fill with water. Add lemon juice and dill.
7. Leave the beetroot chiller for half an hour in the refrigerator. Maybe for a few hours.
8. Cut the eggs in half and add to the bowl before serving the soup to the table.

Beet cooler with sorrel on the water

This is a refreshing cold soup with beets and vegetables. Fresh sorrel adds sourness to the dish.

The time it takes to prepare the soup is 20 minutes.

Ingredients:

• beet;
• 80 gr. sorrel;
• 2 cucumbers;
• green onion;
• half an onion;
• two eggs;
• half a teaspoon of apple cider vinegar;
• dill;
• liter of water;
• sugar, salt, sour cream.

Cooking:

1. Cut the washed sorrel into strips 0.5 cm wide. Pour in boiling water for a minute.
2. Grate the peeled beets on a grater with large holes, cut the cucumber into strips.
3. Finely chop half of the onion into cubes, chop the green onion and mix with salt.
4. Mix the ingredients and fill with water. Add sugar and salt to taste, season with sour cream and sprinkle with chopped dill.
5. Boil the eggs and cut each in half, serve with soup.

Ingredients:

• 4 cucumbers;
• beets - 6 pcs;
• six eggs;
• 1 bunch of dill and onion;
• a glass of sour cream;
• three liters of water;
• three sprigs of parsley;
• 4 tbsp. spoons of vinegar;
• salt;
• a teaspoon of sugar.

Cooking:

1. Clean the boiled beets and fresh cucumbers from the peel.
2. Boil the eggs and separate the yolks.
3. Grate squirrels, cucumbers and beets on a coarse grater.
4. Finely chop the parsley with dill and onion, add salt and yolks and rub well. It is better to use a pestle for this.
5. Combine vegetables and greens with yolks in a saucepan, mix. Add sugar with salt, sour cream and vinegar.
6. Pour water gradually into the ingredients, stirring.

The consistency of cold Belarusian soup You can make it thicker or thinner - according to your taste.

Lithuanian beet cold kefir

A dish is prepared on kefir. This recipe is an alternative to borscht, and cooks much faster.

Ingredients:

• 900 ml. kefir;
• 600 g beets;
• cucumber;
• one st. a spoonful of sour cream;
• sugar, salt;
• 1 bunch of dill and onion;
• egg.

Cooking:

1. Boil and peel the beets, chop the cucumber finely.
2. Boil the egg and chop finely, chop the greens.
3. Combine kefir with sour cream in a saucepan, add herbs, egg and vegetables. Stir, add salt and sugar.

You can leave the refrigerator for an hour in the refrigerator. If the soup is thick, add water.

Polish beet cold

The Polish holodnik is prepared according to the recipe with sour milk. It is necessary to prepare sourdough from beets - this will take a day.

Total time to cook soup from finished sourdough is no more than 30 minutes.

Ingredients:

• 4 stack water;
• 3 beets;
• 2 young beets with tops;
• 4 tbsp. l. Sahara;
• one tbsp vinegar and a glass;
• sour milk;
• 5 cucumbers;
• green onion;
• 10 radishes;
• salt, ground black pepper;
• garlic - 1 clove.

Cooking:

1. Boil and peel the beets, grind on a grater, add water, add a glass of vinegar and sugar. Leave for a day, then strain.
2. Cut the tops together with young beets and boil, adding a spoonful of vinegar, then cool.
3. chat well spoiled milk, there should be no lumps left in it, you can use a blender.
4. Add a decoction of the tops and beet sourdough to the milk.
5. Cut the radishes and cucumbers, chop the onion and dill. Add sugar, pepper and salt to taste.
6. Put the refrigerator in the refrigerator. Add minced garlic before serving.

Few people know that from the products available to everyone, you can cook a non-calorie and very healthy first course - beetroot. It can be served hot in the cold season, as well as cold in the hot. The most saturated dish, of course, will turn out in winter, and the ingredients will definitely be found on the shelves of any vegetable department of a store or supermarket.

Classic recipe

Ingredients	Quantity
beets -	3 pcs.
carrots -	2 pcs.
bulbs -	3 pcs.
greenery -	50 g
laurel -	1 PC.
water -	3 l
vinegar 9% -	15 ml
garlic -	4 teeth
sugar and salt -	10 g each
vegetable oil -	30 ml
Time for preparing: 40 minutes	Calories per 100 grams: 17 kcal

Hot soups are considered a necessary component in human nutrition. They restore the water balance in the body, are easily digested and bring mass. useful substances.

Hot beetroot, or beet soup, is prepared quite simply, and also represents the same borscht, but without cabbage.

Start cooking by peeling the beets. Then it is cut into thin sticks, poured into a saucepan, poured with water and sent to boil for twenty minutes.

At this time, the rest of the vegetables are also peeled, chopped at the discretion - carrots are coarsely grated, onions are cut into small cubes, and garlic is crushed under pressure. Oil is poured into the pan, which is heated. Carrots and onions fall asleep to it. Vegetables are brought to a ruddy state, salt, vinegar, garlic and sugar are added to them. Everything is mixed, roasting and bay leaf are added to the boiled beets. After 5 minutes, the beetroot is removed from the stove, infused for another 15 minutes.

Serve a hot dish with chopped herbs sprinkled on top, sour cream and a hard-boiled egg.

Hot beetroot with meat

The most fragrant, rich is beetroot with meat. It is customary to serve it hot, it is able to wonderfully warm and saturate the body. Wherein meat product can be chosen at the discretion, and vegetables in the quantity that the hostess prefers.

But to create a classic first course you will need:

• pork (pulp) - 0.5 kg;
• beets - 0.3 kg;
• onions, carrots - 100 g each;
• potatoes - 0.4 kg;
• vegetable oil - 30 ml;
• spices, salt - 10 g each;
• lemon juice - 20 ml;
• tomato paste - 100 g;
• water - 3 l.

Beetroot will be ready in an hour and a half, and the calorie content of such a delicious and beautiful soup is 45 kcal per 100 grams.

The meat is washed, cut into small cubes, sent to boiling water.

While it is cooking, the vegetables are peeled, cut into separate containers. Potatoes of the same size with meat, beets in thin bars.

Onions in half rings, medium-sized carrots.

After the meat has boiled for about forty minutes, beets and potatoes are poured into it. At this time, you need to prepare the roast. To do this, heat the oil and pass the carrots and onions until they acquire a beautiful ruddy.

Tomato paste is diluted in a glass of broth and poured into a pan with vegetables. Vegetables are stewed for twenty minutes, poured into a saucepan to the boiled beetroot. After that, you will need to salt the soup, add the selected spices, let the hot dish boil for another five minutes.

It is not necessary to insist beetroot for a long time so that it does not cool down, since it must be served hot, seasoned with sour cream and herbs.

Beetroot with chicken

The most gentle and amazing delicious soup obtained with chicken meat. Hot beetroot is no exception. The addition of chicken makes it lighter, more affordable in terms of price, because it is this poultry meat that is most popular. To prepare beetroot at home you will need:

• chicken (shank, breast, wings at the discretion) - 0.5 kg;
• potatoes - 0.4 kg;
• beets - 300 g;
• carrots, onions - 1 pc. (150-200 g);
• tomato paste - 30 g;
• green onions - 50 g;
• sunflower oil - 50 ml;
• salt, spices - 10 g each;
• water - 3 l.

hotter and hearty meal will be ready within an hour, and 100 g of it will contain 43 kcal.

The chicken is washed, cut into pieces as desired and put to boil in water. At this time, the beets are peeled and, after boiling the broth, it is sent to cook whole for thirty minutes to the meat.

Onion gets rid of the husk, crushed. The peel is scraped off the carrot with a knife, while it itself rubs coarsely on a grater. Vegetables are fried in hot oil in a frying pan and set aside. Boiled beets are removed from the broth, cut into cubes and fried separately with tomato paste. The potatoes are peeled, cut into cubes, poured into the broth.

After the beetroot boils for ten minutes, beetroot, carrot-onion roast, salt, spices are added to it. The soup is cooked for another ten minutes until the potatoes are fully cooked, and only then chopped green onions are poured into it.

Serve a delicious dish should be hot, with cream or sour cream, herbs and brown bread.

In fact this dish has no clear boundaries when cooking. So, if desired, you can replace the potatoes with pre-boiled or canned beans, add fried mushrooms, spices, fragrant spices and herbs. The only essential moment in the creation of the dish is to give a rich bright red color to the broth, which is achieved by boiling the beets at the beginning of cooking as a whole. But experienced chefs advise:

1. Choose the main vegetable of the red variety "Bordeaux", "Cylinder";
2. To preserve all the nutrients, vegetables should not be fried, but baked in the oven;
3. The addition of lemon juice will help keep the bright color of the dish;
4. If you refuse to use potatoes, carrots in the composition of hot soup, it will be necessary to double the amount of beets;
5. It is the addition of sour cream when serving the dish that makes beetroot so rich, tender, so you should not feel sorry for it.

by the most delicious dish becomes only on the second day, when all the vegetables are saturated with each other's juices. It is important to remember that when dressing with sour cream, classic beetroot will not be stored for a long time even in a cold place.

The traditional dish of 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 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 tops, Bulgarian yellow pepper, carrot, onion, 200 g 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 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. Broth is cooked from beef ribs. 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 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 fleshy 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 poured with 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 onions are added.

Served with white or black crackers.

Soups with beets have been cooked for hundreds of years, and during this period the popularity of the root crop has not diminished at all. And although the usefulness of beets is known everywhere, and housewives prepare various dishes based on it, not everyone knows how to cook such a tasty and low calorie meal like beetroot soup.

Soup is easy to prepare available ingredients and lots of recipes for every taste.

The classic version of beetroot can be cooked on beef broth. But, of course, you can use any meat that is available in the refrigerator. Beetroot gives the soup a rich burgundy color, but sometimes it turns out light: it depends on the variety of the root crop.

Ingredients:

• meat (brisket) - 300 gr.;
• water - 2 liters;
• onion - 1 pc.;
• carrots - 1 pc.;
• roots for broth - 1 tbsp. l.;
• beets - 2 pcs.;
• potatoes - 3 pcs.;
• salt, sugar, peppercorns, bay leaf;
• garlic - 3 cloves;
• vinegar 9% - 1 tbsp. l.;
• green onions, parsley;
• boiled egg - 2 pcs.

Cooking:

• Boil the broth: pour the meat with cold water and bring to a boil. Remove foam, reduce heat, add roots, cook for 1 hour.
• Peel the vegetables, cut the onion into cubes, and grate the carrots on a coarse grater.
• Heat vegetable oil in a frying pan and fry the vegetables until the onions are golden brown.
• While the vegetables are sauteing, grate the beets on a coarse grater. Add it to vegetables, pour in vinegar, put salt, sugar, simmer for 10 minutes. If necessary, pour in a ladle of broth.
• Cut potatoes into cubes and send it to the broth. Transfer the vegetables there, rub the garlic, add pepper and bay leaf and cook for 20 minutes.
• Separate the meat from the bone and cut into pieces, transfer to a saucepan.
• Boil the eggs, cut into slices, put in bowls and pour over the soup.
• Sprinkle the soup with onion and parsley, add sour cream or plain yogurt.

Since traditionally classic beetroot has sweet and sour taste thanks to sugar and vinegar, but I would like to dispute the benefits of the latter, it is advisable to replace it with lemon juice: the use of natural fruit acids will not make the soup worse, and the benefits of this product are obvious.

A simple recipe for beetroot with chicken

What could be better than beetroot cooked on hastily in half an hour? A simple recipe for beet-based soup will help you to feed your family tasty and satisfying without any hassle.

Ingredients:

• chicken fillet - 2 pcs.;
• water - 2 liters;
• onions, carrots - 1 pc.;
• beets - 2 pcs.;
• potatoes - 3 pcs.;
• lemon juice - to taste;
• tomato paste - 1 tsp;
• salt, sugar, spices;
• greens.

Cooking:

• Slice chicken fillet slices, fry in a pan with a thick bottom in vegetable oil with chopped onions and carrots.
• Grate beets on a coarse grater, send to vegetables and chicken. Salt, squeeze lemon juice, add sugar and spices, tomato paste, simmer for about 5 minutes.
• Cut potatoes into cubes, put in a saucepan, add water and cook beetroot for 20 minutes.
• AT ready soup put greens and a slice of lemon.

Read also: Soup with sausages - 10 quick recipes

To understand exactly how much lemon you need to squeeze into the soup, start with 1 spoon. When potatoes are already boiled in the soup, the broth is tasted and a little more juice is added if necessary.

Hot thick beetroot with celery

Adding celery to the soup will make the dish even healthier and eliminate the need to put spices - after all, celery is a natural flavor enhancer and also has mass useful properties. Hot beetroot perfectly saturates, gives strength and will be eaten without a trace (especially in the cold season).

Ingredients:

• chicken broth - 2 liters;
• beets - 2 large root crops;
• carrots, onions - 1 pc.;
• celery stalk - 2 pcs.;
• pickled gherkins - 4 pcs.;
• tomatoes - 1 pc.;
• tomato paste - 1 tsp;
• potatoes - 3 pcs.;
• salt, sugar, spices;
• cucumber marinade - 3 tbsp. l.;
• chili pepper - half;
• fresh sprig of thyme.

Cooking:

• Prepare vegetables: cut onions, tomatoes and celery into cubes, potatoes into cubes, grate carrots and beets on a coarse grater. Chop the gherkins.
• In a heated frying pan or in a saucepan with a thick bottom, fry the onions, carrots and celery in vegetable oil for 5 minutes.
• Add tomatoes, beets and cucumbers, pour in the marinade, tomato paste, put sugar, salt (if the broth is not salty) and spices, simmer over low heat for 10 minutes.
• Pour the broth into the pan, put the potatoes, stir the soup well and cook it for 20 minutes.
• Let the beetroot brew under the lid for 15 minutes.
• Pour the soup into bowls, put thin circles of chili and thyme leaves.

This splendor will perfectly help to cope with a cold. Hot beetroot with vegetables and chili is a real storehouse of vitamins and phytoncides. And if you also grate a small piece of ginger into a plate, then not a single virus can resist such pressure.

Summer cold beetroot soup

There are many recipes for cold beetroot, and all of them deserve respect: after all, nothing is so refreshing in the heat as a plate of cool soup, like okroshka. The cooking method is simple, and only vegetables from the garden are used as ingredients. This is a great option to feed the family on a hot summer day.

Ingredients:

• water - 2 liters;
• beets - 2 pcs.;
• potatoes - 3 pcs.;
• boiled eggs - 3 pcs.;
• fresh cucumber - 2 pcs.;
• lemon juice;
• salt, sugar, ground black pepper;
• parsley, dill, green onion;
• mustard and horseradish.

Cooking:

• Boil the beetroot in the skin. Cooking time varies depending on the size of the root crop: a large beet needs an hour and a half, a medium-sized vegetable an hour.
• Boil potatoes in their uniforms in the same bowl with eggs.
• Peel the beets, put in water with a spoonful of lemon juice and bring it to a boil. Boil 15 min.
• Cool all vegetables, as well as beetroot decoction.
• Cut the cucumber into strips, mix with chopped herbs, which can first be slightly kneaded with salt in a mortar. So she will give juice, which will make the soup more piquant and fragrant.
• Grate beets and potatoes on a coarse grater.
• Mix the ingredients, add sugar, lemon juice, black pepper, pour beetroot broth. If necessary, add salt.
• Pour cold beetroot on plates and put egg quarters, a bit of horseradish and mustard.
• Add sour cream or low fat yogurt.

Read also: Gazpacho - 9 homemade recipes

Beets can not only be boiled, but also baked - with such heat treatment, it retains a lot of nutrients, minerals and vitamins.

Beetroot can be made not only on the water. An excellent option for "filling" would be kefir or mineral water, as well as kvass - then this version of the cold soup will resemble okroshka.

Delicious beetroot with meat

This recipe is for true meat eaters who prefer hearty and nutritious soups to light ones. diet meals. However, beetroot on meat is not a “calorie bomb” at all, but still such a first course will help lovers hearty meals hold out until dinner without snacking.

Ingredients:

• beef (fillet) - 500 gr.;
• water - 2.5 liters;
• beets - 2 pcs.;
• onions, carrots - 1 pc.;
• potatoes - 4 pcs.;
• bell pepper - 1 pc.;
• tomato juice - 1 glass;
• lemon - 1 pc.;
• salt, sugar, spices, roots;
• parsley or cilantro.

Cooking:

• Pour the meat with cold water, boil, remove the foam and reduce the heat.
• Put vegetables in the broth: onions, carrots, celery, roots for the broth and a bunch of greens - such manipulations will make the beef fragrant, saturated with the smells of vegetables and herbs. Salt a little, leave to cook for 1.5 hours.
• Remove the meat, put it in a container with a lid so that it does not dry out, or cover cling film. Strain the broth.
• Grate the beets on a coarse grater, cut the sweet pepper into small cubes.
• Heat the oil in a frying pan, put the beets and peppers, cook, stirring, over a fairly high heat for 5 minutes.
• Pour in tomato juice, add sugar, lemon juice, spices and simmer vegetables for 10 minutes.
• Transfer vegetables to a saucepan with broth, add potatoes cut into cubes, cook over low heat for 20 minutes.
• Pour the finished beetroot on plates, put the meat cut into pieces, sour cream and sprinkle the soup with herbs.

The meat can be put into the soup during the cooking process, but serving in this form does not allow it to soak in the beetroot juice and makes the gamut of taste sensations richer.