Beet soups (beetroots) - delight even those who do not like beets. The thing is that this vegetable goes well with almost all products.
A beet broth gains a piquant taste. By the way, soups are also prepared from beet tops.
The main advantage of beet soups is that they are cooked both hot and cold. In the summer you can prepare a refreshing soup, and in the winter you will get a dish that will warm.
Beetroot soup - the basic principles of cooking
For hot soups, the first step is preparing a rich meat broth. While the meat is being cooked, the beets and other roots are peeled, cut into oblong cubes. Spread them in a frying pan or stewpan, add a little broth, which is bred with tomato, and simmer on low heat for about half an hour. Onions are fried in butter and sprinkled with flour. Potatoes and other ingredients are placed in a broth pan, cooked until cooked and onion fried and stewed beets are added.
Cold soups cooked on kefir or other dairy products. The composition of such soups, usually including fresh cucumbers, eggs and lots of greens. Beets for such soups are pre-boiled or stewed. Cold beet soups can be prepared with meat or fish.
Recipe 1. Beetroot soup with kefir
Ingredients
two beets;
kvass;
sugar and sea salt;
75 ml of sour cream;
3 eggs;
4 potato tubers;
parsley and dill;
two fresh cucumbers;
50 g of green onions.
Cooking method
1. Peel and boil the beets, slightly adding salt, until tender. Let’s cool it and cut it into long strips. Do not drain the broth!
2. Peel the potatoes, cut them into cubes and also boil until soft.
3. In the beetroot broth, put the potatoes and beets. Bring to a boil and pour a small amount of kvass. Boil again, salt and add sugar. Cool the broth with vegetables.
4. Rinse the greens and finely chop. Boil the eggs and peel them. Cut them into small pieces. Grind cucumbers the same way.
5. Put greens, eggs and cucumbers in a deep plate. Add sour cream and kefir to them, salt and mix.
6. Spread the beetroot on plates. In each we put two tbsp. refueling spoons. Sprinkle with herbs and serve.
Recipe 2. Beetroot Soup "Mary"
Ingredients
a bunch of cilantro;
one beetroot;
salt;
three tomatoes;
three tbsp. tablespoons ground walnuts;
bulb;
clove of garlic;
two handfuls of pasta;
25 g butter;
two broth cubes.
Cooking method
1. Peel and cut the beets in small cubes. Put it in a pot with boiling water. Add the bouillon cubes here and mix until they completely dissolve.
2. Peel the onion, chop finely and we will pass it in the butter until transparent. Then add the slices of tomatoes and simmer another quarter of an hour. Put everything in the blender's container and grind everything to a homogeneous mass.
3. Add the pasta to the broth. Mix and pour the onion and tomato puree here. Salt and cook for about 15 minutes. Put finely chopped cilantro and garlic, crushed through a press. Stir and turn off the fire. Insist the soup under the lid for a quarter of an hour. Serve sprinkled with crushed nuts.
Recipe 3. Beetroot with meatballs
Ingredients
two beets;
half a kilogram of minced meat;
a can of canned tomatoes;
sea salt and pepper;
one bell pepper;
a slice of butter;
bulb;
60 ml of olive oil;
clove of garlic;
50 g of sour cream;
two liters of chicken broth.
Cooking method
1. Put the pan on the stove, heat the mixture of butter and olive oil in it. Add finely chopped onions and sauté.
2. Wash the bell peppers, cut the stalk and clean the seeds. Grind it into small cubes.
3. Put the pepper in the onion and continue to fry everything together for another seven minutes.
4. Peel and dice the beets. Transfer it to a pot of vegetables and fry. Add crushed canned tomatoes in ten minutes.
5. Add the spices to the minced meat and knead it by hand. Shape the small meatballs.
6. Pour the vegetables in the pan with hot broth and mix. Add meatballs to the soup and cook another 15 minutes. Serve the soup by adding greens and sour cream to the plate.
Recipe 4. Beetroot soup with pearl barley
Ingredients
three cloves of garlic;
half a chicken breast;
green onions;
smoked chicken;
10 g of tomato paste;
100 g of pearl barley;
half bell pepper;
half a kilogram of beets;
carrot;
half a lemon;
bulb;
150 g of mushrooms.
Cooking method
1. Peel the beets, chop them into chips and transfer them to a deep frying pan. Sprinkle it with juice squeezed from half a lemon and add a little water. Simmer under the lid over moderate heat for about an hour.
2. Cook the chicken broth by adding smoked meat. Pour washed pearl barley into boiling broth and continue cooking until soft.
3. Peel the mushrooms. For soup, it is better to take small mushrooms so that they remain intact. Transfer them to a dry skillet and fry over medium heat until the juice stands out. Then turn the heat on and continue frying until cooked.
4. Separately, fry the chopped onions and carrot chips. After a few minutes, add finely chopped sweet pepper and tomato paste. Stew for another five minutes.
5. Remove the chicken from the broth, separate the meat from the bones and transfer it back to the pan. Put frying, mushrooms, beets, chopped green onions and garlic in the soup. Stew the soup for another ten minutes over low heat.
Recipe 5. Beetroot with sausages
Ingredients
one and a half liters of broth;
fresh greens;
700 g of beets;
salt;
200 g sausages;
sour cream;
carrot;
5 g of sugar;
bulb;
20 ml of vinegar;
parsley root;
6 g flour;
50 g melted butter;
50 g of tomato paste.
Cooking method
1. Boil beets in a peel. Clean and chop it into large chips.
2. Parsley root, carrots and onions, peel, rinse and cut everything into short strips. Put melted butter in a cast iron and fry all these vegetables in it. In a couple of minutes, add tomato paste.
3. Sausages clean and cut into circles. Put them in a colander and pour boiling water over it.
4. Fry the flour in a dry frying pan and dilute it with a small amount of meat broth.
5. Put all prepared ingredients in a saucepan, fill with boiling broth and cook for another eight minutes. Then add sugar, salt and vinegar to the beetroot.
Recipe 6. Cold beetroot
Ingredients
beet;
teaspoon of beets;
four potato tubers;
citric acid;
five eggs;
sea salt;
300 g of cooked sausage;
400 g sour cream;
4 fresh cucumbers;
dill and green onions - in a bunch.
Cooking method
1. Peel and chop the beets in small pieces. Put it in a pan and fill it with water. Add vinegar and cook until cooked.
2. Separately, boil the diced potatoes. Put it in a pan in which you will cook the beetroot.
3. Boil the eggs, peel them and finely crush them. Put them in a potato pan.
4. Grind cooked sausage in the same way. Wash the dill and chop with a knife. Wash the cucumbers and chop finely. Do the same with green onions. All put in a pan, add boiled beets.
5. Pour all the beetroot broth, season with salt, citric acid and add sour cream. Mix everything well and refrigerate. Serve chilled.
Recipe 7. Beetroot Soup "Obsession"
Ingredients
liter of milk;
sea salt and pepper;
120 g low-fat cottage cheese;
two boiled beets;
clove of garlic;
pickle;
bulb.
Cooking method
1. Cook the beets until cooked. Peel and cut into large pieces. Grind beets, peeled onions and pickles in a meat grinder.
2. Add the cottage cheese to the resulting mixture, after grinding it through a sieve, and mix.
3. Into boiling milk, add beetroot-curd puree without stopping stirring. Add chopped garlic. Salt, season with pepper and cook for 20 minutes. Serve the soup by putting greens and sour cream on a plate.
Recipe 8. Beetroot with fish
Ingredients
onion head;
salt, sugar and peas black pepper;
carrot;
20 ml of lemon juice;
120 g of salmon;
five bay leaves;
120 g of zander;
32 g of mustard and horseradish;
170 g of beets;
240 ml of bread kvass;
220 g beet tops;
2 stems of tarragon and thyme;
80 g of cucumbers;
17 g of dill;
60 g of sorrel;
30 g of green onions.
Cooking method
1. Pour water into a saucepan, put peeled carrots, a little dill, bay leaf, tarragon, peppercorns and thyme. We put it on the stove and bring the broth to a boil. Now put the pieces of fish fillet. We continue to cook another seven minutes. We take out the fish, and filter the broth.
2. Rinse the beet tops, set aside four leaves for decoration, and cut the rest of the greens into strips. Blanch individually leaves and stems. A minute is enough for leaves, and a couple of minutes for stems. In this case, the water in which we will blanch is slightly salted so that the greens retain their color.
3. Finely chopped washed and slightly dried sorrel, green onions and dill.
4. Pre-peeled and boiled beets and fresh cucumbers shred in small cubes.
5. In the dishes in which you will cook the soup, put mustard, chopped sorrel greens, green onions and dill, horseradish, pieces of beets and cucumbers. Salt, season with sugar and fill with beetroot broth mixed with lemon juice.
6. The base of beetroot is filled with fish broth and kvass. We spread the fish on beet tops and serve separately.
Recipe 9. Beetroot soup with quail eggs and radish
Ingredients
half a kilogram of beets;
80 g beet tops;
20 g of horseradish;
a can of sour cream;
one and a half liters of mineral water;
yes a bunch of dill;
sea salt and freshly ground pepper;
8 quail eggs;
olive oil;
two bunches of green onions;
40 g of sugar;
three radishes;
50 ml of white wine vinegar;
400 g of potatoes;
300 g of cucumbers.
Cooking method
1. Wash the beets and potatoes. Pepper and grease with olive oil. We wrap the vegetables individually in foil and send them to the oven, preheated to 180 C. We bake potatoes for about forty minutes, and the beets for about two hours. We take out the vegetables and cool.
2. Beets are peeled and chopped into large chips. We shift it into a deep dish and fill it with mineral water. Leave for 20 minutes.
3. Cucumbers, radishes and peeled potatoes are cut in equal strips. Rinse dill and green onions, dry and finely chop.
4. At the leaves of beet tops, cut out the core and chopped straws.
5. Quail eggs boil. Peel the shell and cut it in half.
6. Pour beetroot infusion through a sieve into a hotel bowl. Add horseradish, salt, season with freshly ground pepper and salt, pour in the vinegar.
7. In the plates we put the greens with vegetables and pour the beetroot infusion. Put half a quail egg and a spoonful of sour cream.
Beetroot soup - secrets and tricks from experienced chefs
If you boil beets peeled, be sure to add a little vinegar or lemon juice. Thus, the decoction and beets will not lose their color.
The ingredients for beetroot can not only be cut into cubes, but also chopped using a grater.
Be sure to extinguish the beets for soup on a very low fire, pouring a small amount of broth or water.
Uniform beets should be cooked in fresh water only, without adding salt. Then drain the boiling water, and fill the vegetable with cold water.
If you want to add acid to the soup, you can use marinades for this.
Be sure to remove the hard core from the leaves of the tops.
