Cooking

The more spices the better. Add your favorite seasonings that go well with soup, meat and vegetables. And garlic will add spice to this vegetable dish. It is better to cook beetroot without adding vinegar, so there will be no sourness in the soup, and nothing will spoil it.

First, rinse the meat under cold running water to keep it clean. Choose any meat. You can take the bones and pulp to make the beetroot more rich. Then take the container in which you will cook it, put it on fire. As soon as the broth begins to boil, and foam forms on top, it must be removed.



While the meat broth is cooking, let's take care of the vegetables. Take one onion, peel it and rinse it under cold water. Cut into small pieces. Do the same with garlic. For soup, we need four cloves. Clean it and chop finely.



Take one medium beet, peel it, rinse it and grate it on a coarse grater. Peel the carrots from the upper dirty part and grate on a coarse grater.



Let's start frying vegetables. Prepare a frying pan, pour vegetable oil into it (about 3-4 tablespoons), heat to the desired temperature. The first thing to do is fry the onion and garlic. Saute on all sides until the onion is translucent and slightly golden, and the garlic is lightly browned.



Once the onions and garlic are fried, add the grated beets and carrots to them. Mix all the ingredients and fry together for about 10-15 minutes. When all the vegetables are ready, turn off the stove, set the pan with vegetables aside.



When the meat boils and is almost cooked, you can add potatoes. Clean it, rinse it, and cut it into small cubes. Boil meat with potatoes for about 20 minutes. After that, add our finished frying of onions, garlic, beets and carrots to the soup. Mix everything thoroughly. 10-15 minutes before readiness, add canned beans in tomato sauce, salt and spices to taste. Mix everything and lower the heat so that all the ingredients cook evenly. How to understand when beetroot with meat is ready? If the potatoes become soft, then you can turn off the stove, and our soup is ready. This is checked with a knife by piercing a few potatoes. Cover the soup with a lid, let it brew for about 20-30 minutes, so it will better reveal all the taste. So the classic hot beetroot soup with meat is ready. Tell all your family and friends about this recipe.

Beetroot is a low-calorie food that has a strong effect on digestion. Soups with this vegetable give long saturation, have a pleasant taste and are popular among those who follow the figure.

A step-by-step cooking recipe will tell you how to properly prepare all the ingredients and cook fragrant classic hot beetroot. And tips on combining products will help you experiment with this soup without harming your figure.

Classic hot beetroot - recipe with photo

This recipe suggests making beetroot soup in the form of the now popular puree. In this form, it is easier to digest and more convenient to take with you from home for lunch (mashed soup is ideal for a thermos). If desired, the beetroot can be left in its usual form, just at the final stage you do not need to use a blender.

Classic recipes suggest boiling beetroot in meat broth, but this should be avoided in dietary nutrition. In order not to lose taste, it is better to take care of the broth in advance and cook it on vegetables. For example, for 3 liters of water, you can put 1 small onion, 1 large carrot and half a stalk of celery. Ready broth must be strained. It is better not to add spices, but to use them directly during the cooking of the beetroot itself.

Ideally, beetroot soup should be a deep, dark pink color. If the beets are cooked incorrectly, the color will change to red. To prevent this from happening, it is important to use vinegar or, as discussed in the recipe. If the color of the soup is not fundamentally important, then these recommendations, if desired, may not be followed.

The recipe offers a vegan beetroot variant without the use of meat. If you want to add extra protein, then it is best to use lean meat, which must be boiled separately and added to the soup after the potatoes are ready, along with vegetables. Lean beef is best combined with beets to taste.

Ingredients:

Cooking:

• Beets must be boiled in advance in a separate pan. Before cooking, it is thoroughly washed in running water and the roots are carefully cut off. You can't clean it completely. Readiness is checked with a fork - the vegetable will be ready when it becomes soft.
• Boiled beets should be peeled and grated on a coarse grater. Do the same with fresh carrots. The onion is finely chopped. Garlic is peeled and passed through a press.
• 1 teaspoon of oil is added to the pan and vegetables are sent there with 1 tbsp. a spoonful of vinegar or lemon juice. Acid is needed so that the beets do not lose color. Vegetables are sautéed for about 5-7 minutes and removed from heat. Add tomato post, mix and let stand covered.
• Vegetable broth or water is put on the stove and brought to a boil. Potatoes cut into cubes without peel are sent to the pan and boiled until tender. At this stage, if desired, salt the water, add bay leaf, black pepper or other spices to taste.
• If foam has formed on the surface of the water during the cooking of potatoes, it is removed with a slotted spoon. The vegetables sautéed in the pan are sent to the pan and allowed to stand on a hot burner or over low heat for about 10 minutes.
• When the soup is ready, it must be crushed submersible and passed through a fine-mesh sieve. If peppercorns or were used during cooking, they must be pulled out before grinding.
• The soup is served hot, if desired, you can add a low-fat and finely chopped spoon to the plate.

calories soup without sour cream dressing is only 60 kcal per 100 g, while the content of proteins, fats and carbohydrates will be 1.7 g, 0.5 g and 11.8 g, respectively. From the indicated amount of ingredients, approximately 5 servings of 300 g each will be obtained.

If you add another 500 g of lean beef to the soup, then calorie content of each serving in 300 g total 270 kcal and if you use chicken breasts, then 210 kcal.

Beetroot from the point of view of nutrition

Beets have a mild laxative effect, so you should not abuse this product every day. And yet, it will be useful for those who try to lean on protein during weight loss, and therefore may have problems with digestion. In addition, beets can interfere with the absorption of fat by the body, which is also useful for those who monitor weight.

How to diversify beetroot soup

Beets go well with many foods, but for hot soups, the choice is not so great. Here are the ingredients that can be added to beetroot even when losing weight:

• any lean meat - chicken breasts, turkey breast, lean beef;
• vegetables - radish,

Step 1: Prepare the ingredients.

How is beetroot different from borscht? First of all, the absence of cabbage. In addition, for its preparation, you can use only beets, without potatoes and carrots, some businessmen do not even put onions. Without additional ingredients, the taste of beetroot will noticeably suffer.
It is very important to choose good red and juicy beets, then the dish will turn out tasty and beautiful.
If you don’t want to practice slicing vegetables, then we do it simply: peel and grate the carrots and beets, peel the onion and cut into cubes or half rings.


Peel the potatoes and cut into cubes of approximately the same size so that they cook evenly. This completes the preparation of the ingredients.

Step 2: Cooking beetroot hot.

We assume that you have ready-made broth in stock. If not, it is easy to cook, but in this case, the process of cooking beetroot will take longer. Theoretically, you can cook it on vegetable broth, practically on water, the taste of course will not be the same as on the broth. You can add more white roots (parsley, celery, parsnips) - and vegetable broth and meat, and beetroot itself, will only benefit from this, but in general this is not necessary.
So, put the pot with the broth on the fire, bring to a boil, put the potatoes and cook over low heat for about 10-15 minutes.


While the potatoes are cooking, let's make the beetroot dressing. Pour vegetable oil into a frying pan, put on medium heat, heat up. We put the prepared onion, fry over low heat - the onion should become soft and translucent. Add carrots to the onion, mix and cook for about 5 more minutes over low heat. Then add the beets, mix, sauté over low heat for about 5 minutes. Do not rush to add tomato paste - because of its acid, the beets will cook for a long time. When the beets become soft, add the tomato paste, stir, add sugar and vinegar, pour half a glass of broth from the pan and cook for about 10 more minutes, stirring occasionally.


Transfer the prepared vegetable dressing for beetroot to a saucepan with broth and potatoes. Stir, taste for salt, add spices to taste and cook until tender over low heat - determine readiness by vegetables, it will take about 15 minutes in time. Turn off the heat and let the beetroot brew for 10 minutes before serving.

Step 3: Serve beetroot hot.

Pour beetroot into plates, put half of hard-boiled eggs and greens in each, you can add sour cream. All these manipulations are optional - serve the beetroot as you like.
Enjoy your meal!

If you decide to cook beetroot without potatoes and carrots, then the amount of beetroot needs to be increased - add 2-3 more pieces, depending on the size.

Instead of potatoes, you can add beans, pre-boiled or canned, to beetroot.

20 best soup recipes

1 hour 25 minutes

120 kcal

5/5 (1)

Beetroot is a very simple and budget dish. It is prepared very quickly, and you will definitely find all the necessary products in any store or supermarket.
Beetroot is both cold and hot.

In this article, I will talk specifically about hot beetroot. It perfectly warms and saturates our body with vitamins. The classic beetroot soup is a meat broth soup, the main ingredient of which is beetroot.

In fact, this is the same borscht, but without cabbage. There are no special secrets in the preparation of this dish. You can add or remove ingredients as you wish.

If you have not yet decided what to cook for dinner, I offer you several recipes for hot beetroot soup.

Recipe for hot beetroot, like in kindergarten

This vegetable soup is extremely beneficial for children's digestion. It can be boiled in water or from lean meat.

Kitchen tools: knife, cutting board, bowl, tablespoon and teaspoon, slotted spoon, grater, blender, frying pan, saucepan.

Ingredients

Step by step cooking

1. Wash the meat and dry it with a paper towel, and then send it to the pan. I used chicken, but you can use turkey or beef.
2. Pour the meat with water and set to boil. We cook the broth over low heat, not forgetting to remove the foam that forms during the cooking process with a slotted spoon. Cooking time depends on the type of meat, it takes me 40-50 minutes.
   
   
3. Peel and cut potatoes into small pieces.
4. Finely chop the washed greens.
5. Next, let's deal with the dressing for the beetroot. Peel and finely chop the onion.
6. Grate peeled carrots.
7. We clean and cut the beets. I like to cut into strips, but you can grate it.
8. Fry the onion in vegetable oil until soft.
   
   
9. Next, spread the carrots, mix and sauté for a few more minutes.
   
   
10. Put the beets in the fried vegetables. When the beets are fried and soft, add a pinch of citric acid and half a teaspoon of sugar, as well as seasonings and spices, to the dressing. Spices of your choice.
    
    
11. When the meat is cooked, take it out of the broth and cut into portions.
    
    
12. Add potatoes to the broth cook for about 15 minutes.
    
13. When the potatoes are cooked, grind them with a blender directly in the pan.
    
    
14. Add meat and dressing to the soup, mix everything and salt to taste.
    
    
15. After the beetroot boils, turn off and let it brew for 20 minutes.
    
    
    

This soup is best served with sour cream and fresh herbs. You can also put half a boiled egg on each plate.
This dish is great for lunch or a family dinner.

Video recipe cooking

I suggest watching the video on how to cook hot beetroot.

If you love beetroot, but do not cook it in the summer because of the heat, there is a recipe for you, it is very refreshing and very easy to prepare. Do not miss the most delicate one, it turns out simply amazing and is perfect as a hot dish for the festive table.

In the following recipe, I will tell you how to cook beetroot in a slow cooker, which will appeal to both adults and children.

Beetroot recipe in a slow cooker

• inventory: knife, cutting board, bowl, tablespoon and teaspoon, slotted spoon, grater, frying pan, slow cooker.

• Time for preparing: 1 hour 20 minutes.
• Servings: 7.
• kitchen and

Hot soups with meat are something we are used to and highly respect, regardless of the season. In summer, we also need strength and mood! Beetroots are also cooked cold, and it is also very tasty. But today let's cook a classic hot beetroot soup with meat. I recommend that you definitely take beef on the bone, so the beetroot will turn out to be especially saturated.

There are many different ways to make beetroot bright in color, but I use one that has been tested many times, without frying and vinegar)) I share it with you, try it!

Here are the products we need for beetroot.

First of all, we will wash the meat and put the broth for the beetroot to boil. We clean the beets, cut them into small pieces, put them in water along with the meat. If you didn’t cook like that, look at the result, and doubts will disappear)).

After boiling, remove the foam and add finely chopped onions and carrots to the meat.

On medium heat, we will cook the broth for 40-60 minutes, until the meat is soft. After the specified time, take out the pieces of beets from the broth.

While the broth is cooking, peel and cut the potatoes into medium cubes.

Let's send the potatoes to the pan. Take out the meat, cut off the bone and cut into pieces. Put the meat back in the pot.

While the potatoes are cooking (about 15 minutes over medium heat), grate the beets on a coarse grater. It can also be cut into cubes.

Add the grated beets to the pot. See what a nice color the soup has even without the beets? Salt to taste.

While the beetroot boils, cut the bell pepper into a small cube and grate the tomato. You can add 1-2 minced garlic cloves at this stage.

Put the pepper and tomato in a saucepan, after a minute turn off the heat. Add bay leaf and let the beetroot brew for 5-10 minutes.

So our classic hot beetroot soup with meat is ready! Serve beetroot with herbs and sour cream. Fiery, tasty and satisfying beetroot beetroot is sure to please you and your family!

Beautiful bright beetroot will cause appetite and cheer you up! And mind you, a wonderful color without any vinegar))) Cook to your health!