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.

Hot beetroot is a classic Russian cuisine recipe, a very tasty first course, which at first glance is very reminiscent of borscht. The dishes differ in that beetroot is cooked without cabbage, and sometimes even without potatoes.

Cooking hot beetroot is not at all difficult; even a novice cook can handle the recipe. The recommendations below will allow you to quickly and easily cope with the task and prepare not only an appetizing, but also a bright beautiful delicacy.

1. Pre-cooked and chopped or stewed beets are added to the beetroot.
2. To make the first dish a bright burgundy color, add a little vinegar or lemon juice to the beets.
3. You can serve beetroot with sour cream, herbs and boiled eggs.

Hot beetroot with meat - a classic recipe

The recipe for hot beetroot with meat will help you prepare an incredibly appetizing first course. In this case, pork is used, but you can take any other meat, only the cooking time in each case will be different. If good tomato juice is not at hand, it can be replaced with tomato paste diluted in water.

Ingredients:

• water - 3 liters;
• tomato juice - 1 glass;
• pork - 300 g;
• beets - 400 g;
• carrots, onions - 1 pc.;
• potatoes - 5 pcs.;
• parsley - 1 bunch;
• bite 6% - 1 tbsp. a spoon.

Cooking

1. The meat is boiled.
2. Passer chopped onion, add grated carrots, beets, bring to its softness and pour in the tomato.
3. Potatoes are cut into cubes and sent to the broth.
4. After 15 minutes, spread the sautéed vegetables, boil for 5-7 minutes, add greens and, after boiling, turn off the hot beetroot with meat.

Hot beetroot with chicken - a classic recipe

The recipe for hot beetroot with chicken is simple and affordable for everyone. It is better to use homemade chicken, the broth with it will be much tastier, but if you want it to be not too fatty, it is better to cook beetroot in the second broth. The finished meat is removed, separated from the bones and added when serving.

Ingredients:

• chicken - 1.5 kg;
• potatoes - 400 g;
• carrots, onions - 100 g each;
• beets - 500 g;
• tomato paste - 50 g;
• garlic cloves - 2 pcs.;
• green onions - 1 bunch;
• water - 2.5 liters.

Cooking

1. The chicken is divided into parts, poured with water and boiled.
2. Add potatoes.
3. Chopped onions and carrots are sautéed.
4. Boiled beets are grated and fried with tomato.
5. Onion frying and beets are laid out in the broth, garlic, spices and herbs are added.

Hot beetroot without meat - a classic recipe

Lean hot beetroot, the classic recipe of which is presented below, although it is prepared without adding meat, it turns out to be very appetizing. It is very convenient that one dish is required for cooking beetroot, vegetables are first stewed in it, and then water is poured into it. A cauldron is best suited for these purposes.

Ingredients:

• onions - 2 heads;
• large carrots - 1 pc.;
• beets -1 pc.;
• large tomato - 1 pc.;
• potatoes - 5 pcs.;
• water - 2 liters.

Cooking

1. Fry chopped onions, carrots, beets, diced tomatoes until half cooked and stew for about 15 minutes.
2. Add potatoes and pour in water, bringing the beetroot to the desired density.
3. When the potatoes are cooked, the beetroot will be ready.

Hot beetroot, like in kindergarten - recipe

Hot beetroot, like in kindergarten, the classic recipe of which is presented below, will allow you to cook this fragrant and mouth-watering dish at home, which many have loved since childhood. This first course can be cooked in water or broth. A feature of the garden beetroot is that sour cream is added to it at the end of cooking, and then brought to a boil.

Ingredients:

• large beets - 1 pc.;
• potatoes - 3 pcs.;
• water - 1.5 liters;
• onion, carrot - 1 pc.;
• sour cream.

Cooking

1. Boiled beets are cut into strips.
2. Saute onions and carrots in oil.
3. Potatoes, vegetables are lowered into boiling water or broth and boiled for 10 minutes.
4. Beets are added, salted and cooked until the potatoes are soft.
5. At the end, sour cream is added, hot beetroot for children is brought to a boil and turned off.

Hot beetroot with beans - recipe

Hot beetroot with beans and pork ribs is a hearty and tasty first course. To make the beans cook faster, it is better to pour them with cold water for at least a couple of hours, and then boil them. It is preferable to use homemade tomato, but if it is not available, you can also take store-bought tomato juice.

Ingredients:

• pork ribs - 500 g;
• potatoes - 5 pcs.;
• beans - 100 g;
• beets - 2 pcs.;
• pepper, onion - 1 pc.;
• tomato - 500 ml;
• lard - 1 tbsp. a spoon;
• greens.

Cooking

1. Pork ribs are boiled.
2. Potatoes are cut into pieces and thrown into the broth.
3. Heat lard in a frying pan, add pepper, onion, garlic and simmer for 10 minutes.
4. Add grated beets, tomato and stew until soft beets.
5. When the potatoes are cooked, add the frying, boiled beans, spices, salt and boil for 5 minutes.

Hot beetroot with egg - a classic recipe

Hot beetroot with egg is not only very tasty and nutritious, but also very aesthetically pleasing. A boiled egg perfectly complements the taste of beetroot with beef. Together with green onions, you can add any other chopped greens that homemade people love to hot food, the food will be tastier from this.

Ingredients:

• beef - 700 g;
• beets - 300 g;
• potatoes - 3 pcs.;
• boiled eggs - 2 pcs.;
• green onions -1 bunch;
• salt, herbs, sour cream.

Cooking

1. Beef is cut into pieces, poured with 3 liters of water and boiled until tender.
2. Add potato wedges.
3. The beets are rubbed on a grater, fried and sent to the broth.
4. Salt, add chopped onion and let it brew for 15 minutes.
5. When serving, put sour cream and a piece of boiled egg on the plates.

Hot beetroot with cabbage - a classic recipe

Hot beetroot, the recipe of which is presented below, is prepared without potatoes, but with cabbage. The dish is similar to borscht, but prepared with some special features. To understand what beetroot is, you need to try it yourself at least once. By adding a large amount of beets, the dish acquires a rich color and a sweetish taste.

Ingredients:

• cabbage - 300 g;
• beets - 400 g;
• carrots, onions - 1 pc.;
• garlic - 2 cloves;
• oil, salt, herbs.

Cooking

1. Fry chopped onion.
2. Carrots and beets are chopped into strips, also fried, poured in 20-30 ml of water and stewed for 20 minutes.
3. Cabbage is chopped, mashed and sent to the rest of the vegetables.
4. Boil water in a saucepan, spread vegetables, boil for 15 minutes and add greens.

Hot beetroot without potatoes - recipe

Hot beetroot, the classic recipe of which is presented below, is prepared without adding potatoes and other vegetables that are used to being seen in first courses. Only beets and puree made from tomatoes are used here. You can cook this soup in meat, chicken or vegetable broth.

Ingredients:

• beets - 5 pcs.;
• broth - 2 liters;
• tomato puree - 3 tbsp. spoons;
• vinegar 6% - 1 tbsp. a spoon.

Cooking

1. Beets are grated and stewed with oil and vinegar.
2. They send the contents of the pan to a saucepan with broth, put spices, tomato, salt.
3. Boil for 15 minutes.
4. When serving hot beetroot soup, you can add sour cream and herbs.

Hot beetroot with tops - a classic recipe

Hot beetroot with tops, the recipe of which is presented below, turns out to be very healthy and tasty. Root vegetables are widely used in cooking, and the tops are often thrown away, and in vain, because they contain a lot of vitamins. Beetroot with tops is good to cook in the spring, when the greens are juicy.

Ingredients:

• broth - 2 liters;
• beets with tops, potatoes - 3 pcs.;
• carrots, onions - 2 pcs.

Cooking

1. Beets and carrots are chopped into strips or grated, onions are finely chopped, and potatoes are cut into cubes.
2. Beet tops and green onions are finely chopped.
3. Fry onions until golden brown, add carrots and beets.
4. Potatoes are dipped into the broth and simmered until soft.
5. Add the contents of the pan, and after 5 minutes put the tops, herbs, spices, salt.
6. Beetroot is served with sour cream.

Hot beetroot in a slow cooker - a classic recipe

Hot beetroot in a slow cooker is even easier to cook than on the stove. First, meat is fried on a suitable program, then vegetables are added, water is poured in and the dish is brought to readiness. In the summer, it is better to use seasonal vegetables, and in winter, tomato paste or homemade tomato, if available, is quite suitable.

Ingredients:

• meat - 500 g;
• potatoes, tomatoes - 4 pcs.;
• beets - 3 pcs.;
• onions, carrots, peppers - 1 pc.

Cooking

1. The preparation of hot beetroot begins with the fact that oil is poured into the bowl, meat, onions are put in and they cook for 30 minutes on Baking.
2. Beets and carrots are rubbed on a grater, and the pepper is finely chopped.
3. They send vegetables to the slow cooker, put potatoes and tomatoes there.
4. Add salt, spices, pour in water and cook for 2 hours in the "Extinguishing" mode.

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

There are many options for cooking beetroot, it is just as interesting and varied as it is. In the same way, fresh vegetables, a lot of greens, boiled eggs, and even meat products or sausage are added to the beetroot. All for an amateur. Each family can have their own beetroot recipe. Someone cooks it on kefir, someone on beetroot broth or mineral water. The content is also extremely varied.

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

The simplest cold beetroot on kefir with boiled beets

As the name implies, this is the most elementary way to cook a simple cold beetroot. At the same time, we will prepare the beets in advance by boiling them in water. A great option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.

You will need:

• beets - 2 pcs;
• fresh medium-sized 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.

Cooking:

1. Take two medium-sized beets. Wash them well and cook them in uniform.

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

3. Fill the beets with a liter of kefir and add 1 glass of drinking cold water. You can boil water, or you can use a filter, as you prefer. Kefir take the fat content that you like. It will be delicious either way.

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 herbs and chop them finely. You can take one kind, but it tastes best when a little bit of everything is added in equal proportions.

6. Add salt and freshly ground black pepper to taste. Squeeze out the garlic. Stir and refrigerate to set and cool. The soup will be ready not earlier than in half an hour.

Before serving delicious cold beetroot on the table, boil the testicles hard boiled. Cut open each egg and place one half on a plate. It will be very beautiful and just as delicious. Enjoy your meal!

If you want to cook beetroot a little more satisfying, then a great way to do this is to add boiled potatoes. A potato boiled in their skins will do. Just like we do for okroshka or salad. Many people like this version of beetroot just because of the potatoes.

You will need:

• beets - 2 pcs;
• fresh cucumber - 3-4 pieces;
• potatoes - 1-2 pieces;
• egg - 1 piece;
• fresh herbs - 1 bunch;
• kefir - 1 liter;
• sour cream - 200 grams;
• mineral water;
• salt and pepper to taste.

Cooking:

1. Boil the beets and potatoes in their skins in advance. Clean them up after they've cooled down. If you cool in the refrigerator or under cold water, then the skin will be removed more easily.

2. Grate the beets on a coarse grater and put in a saucepan.

3. Cut the potatoes into cubes, as for okroshka or salad.

4. Cut the cucumbers into small quarters or grate.

5. Chop the egg into cubes, about the size of a potato.

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

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

Let the soup rest in the refrigerator. Serve chilled with boiled egg wedges and cucumber rings as a garnish. Delicious lunch for roast dia is ready!

But this version of the soup will help us cook beetroot without the use of kefir, but on a delicious beetroot broth. The taste is very different because the beets are first boiled and the resulting broth is fully used in the soup. Sour cream and mustard will be added for taste and as desired. By itself, such a cold beetroot is very dietary and low in calories, it is suitable for those who follow a strict diet or fast. And if you do not put eggs and sour cream, then vegetarians will like the soup.

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 - in a small bunch;
• salt and pepper to taste.

Cooking:

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

2. Boil water in a saucepan and put beets in it. Squeeze out the juice of half a lemon, about a tablespoon. Put in a spoonful of sugar. The lemon and sugar balance the sweet and sour taste and bring out the beet flavor.

3. As soon as the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are done.

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

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

6. Put cucumbers and herbs in a saucepan with beets in a decoction. Stir and salt to taste. Add pepper as 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.

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

We have already put boiled beets in the beetroot and this is most likely the option that almost everyone has tried. But not everyone has tried this cold summer pickled beetroot soup. This delicious preparation for the winter is perfect for the summer. Due to the fact that the marinade is already acidic due to the use of vinegar, it is not necessary 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;
• radish - 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.

Cooking:

1. Boil the potatoes in their skins, then cool them to make the peel easier to peel. Cut the peeled potatoes into small cubes.

2. Cut fresh cucumbers into plates, and then into thin strips.

3. For radishes, cut off the tails and cuttings, cut into slices, and then into thin strips, like cucumbers.

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

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

6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After that, open a jar of pickled beets and pour all the contents into the future cold beetroot. The brine will be needed in full.

7. Add cold water to desired soup consistency. Add sugar, salt and pepper. Mix until smooth and let it brew in the refrigerator for 2-3 hours.

After that, a delicious cold pickled beetroot soup is ready. When serving, do not forget about sour cream.

This beetroot will turn out to be more spicy and spicy, we will add airan to it instead of kefir, which will play on the taste, and we will also put green olives and chili peppers. A hearty component of beetroot will be potatoes and boiled beef. Overeating!

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.

Cooking:

1. Boil the potatoes in their skins in advance. Boil beets also in uniform or in a double boiler. If desired, beets can be baked in the oven, wrapped in foil. Hard boil the eggs. The rest of the ingredients are used fresh.

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

3. Drain the olives from the brine and cut into half rings. If you have them with bones, do not forget to take them out.

4. Cut a piece of beef into thin plates across the fiber. Next, cut it into small cubes. Add to the rest of the ingredients in the pot.

5. Peel the chili pepper from the seeds and chop very finely. Enough and halves of a small pod.

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

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

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

Let the soup rest in the refrigerator for 2-3 hours. It will acquire a wonderful taste and color. Serve cold beetroot with herbs and bread. Enjoy your meal!

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

In order to finally make sure that beetroot is an amazing summer soup, watch this video. Here, a real chef shows how to cook a very tasty, but unusual and unusual soup the way it is served in restaurants. It will not be any more difficult to prepare such a soup at home, and you will definitely like the result.

Beetroot can be made with many different ingredients, but is sure to make a delicious, refreshing summer soup. Have a hot summer and delicious soups!

Beetroot Recipes

Do you want tasty and healthy food for your family? Cook beetroot hot, a classic step-by-step recipe, without any difficulties and "abstruse" ingredients.

1 h 10 min

230 kcal

5/5 (3)

Everyone loves cold beetroots - they are great for lunch in the summer heat, as well as low-calorie and are very useful for the body of both adults and children.

However, there is another delicious variety of this delicious soup - hot beetroot soup, which is often confused with Ukrainian borscht, although there are more than enough differences between them. Beetroot is less rich, made from lean meat, it can be cooked, for example, with beef or ground beef, and does not contain cabbage, as well as some other ingredients required for borscht, which makes it the lightest and most delicate dish. You can use it, like borscht, with sour cream. And this wonderful beetroot soup can be supplemented with a boiled chicken egg.

Today I'm going to introduce you to Grandma's classic hot beetroot recipe that has been making my family happy for decades. So let's get started.

Kitchen tools

The utensils, appliances and tools that you will need in the process of preparing beetroot, you need to prepare the sooner the better:

• a stewpan or pan with a non-stick coating and a thick bottom with a volume of 4 liters or more;
• several deep bowls with a capacity of 200 to 950 ml;
• tablespoons;
• measuring utensils or kitchen scales;
• a wide frying pan with a diameter of 24 cm;
• skimmer;

• teaspoons;
• cotton and linen towels;
• fine and medium grater;
• cutting board;
• wooden spatula;
• sharp knife;
• kitchen potholders.

Also, keep your blender or food processor ready so you can get some of the ingredients ready to add to the soup faster.

Ingredients

The foundation

This hot beetroot recipe involves the use of classic ingredients to make the dish "Like Kindergarten". However, some changes in the list of vegetable ingredients are also allowed - along with carrots, onions and beets, sweet bell pepper, parsley and celery root, as well as fresh tomatoes, capsicum red pepper or Jerusalem artichoke will look great in meat broth. All these components should be added only if you are sure that they suit you.

Additionally

• 1 bunch of dill;
• 2 - 3 cloves of garlic;
• 20 ml sunflower oil;
• 3 - 4 bay leaves;

• 6 g black ground pepper;
• 7 g of table salt;
• 6 g red ground pepper.

If you don't like spicy red peppers, replace it with paprika or even turmeric - you don't have to make soup like everyone else's. In addition, ground black pepper is easily replaced with peppercorns, and garlic - with a dried mixture of herbs for meat.

Cooking sequence

Training

Recently, I've been preparing garlic and herbs for soups together by chopping them in a food processor, and sometimes adding tomato sauce or pasta to them if the addition of these ingredients is called for in the recipe. It turns out an excellent dressing for absolutely any soup or borscht - so fragrant that even haters of garlic run to the table.

First stage

Frying is the basis of any hot soup, and its preparation should be treated as responsibly as possible, preferably without being distracted by extraneous matters in the process. Be sure to make sure that the frying ingredients do not stick to the pan, otherwise they may burn, and blackened fragments of onions and carrots will float in your beetroot.

Second phase

Surprisingly tender and fragrant beetroot turns out in a slow cooker! To cook it correctly, prepare the roast using the "Stew" or "Baking" program, and then pour the mass with purified water. As soon as the liquid boils, add the prepared pork and cook the beetroot for about half an hour in the "Soup" or "Baking" mode. After the time has elapsed, add the remaining ingredients, salt and pepper your dish and let it boil a little more in the same program - no more than ten to fifteen minutes.

Ready! An excellent hot beetroot will be your gift to suffering family members.

To serve, pour into serving bowls. making sure that each has a few pieces of meat, and then sprinkle with fresh herbs of onions, parsley or dill. Be sure to also offer your homemade sour cream or mayonnaise as an additional condiment - for example, my husband cannot imagine beetroot without a tablespoon of heavy sour cream.

In addition, hot beetroot can be strained and poured into a jug to get a wonderful vegetable compote- this is an unusual solution, but already gaining popularity in our latitudes. Soup should be stored in the refrigerator closer to the wall where a more or less stable temperature is always maintained.

Hot beetroot with meat video recipe

If you still have questions about making hot beetroot, be sure to watch the video, which shows how to properly prepare the ingredients and cook the perfect dish. The advantage of the video is that in the process of cooking step by step, you can pause it and repeat the steps step by step.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The second place after borscht in domestic cuisine is taken by beetroot. The basis of both soups is beets, and the only difference between borscht and cold soup is the absence of cabbage in the second dish. Each housewife has her own favorite beetroot recipe: someone prefers the hot (winter) version, others like the cold (summer) one. Thanks to the variety of ingredients used to prepare beetroots, each gourmet will find his ideal recipe for himself.

Step-by-step recipes for making delicious beetroot

The beetroot recipe is found in many cuisines around the world, it has its own characteristics, differs in a set of products, but the basis for this soup is the same everywhere - beets. In Lithuanian cooking, it is customary to add kefir to the soup, in Ukrainian - beans and tomatoes, in Belarusian - kvass and tops. Some add cucumber pickle, yogurt, meatballs, mushrooms, pickled beets, seafood to beetroot. There are a huge number of variations in the recipes for preparing this dish, use the suggested recipes to choose the most delicious for yourself.

Classic on bread kvass

Traditional beetroot involves a simple cooking technology based on kvass and beetroot decoction. This dish is relevant for consumption in the summer. Beetroot is prepared quickly and simply. To make a classic beetroot, prepare the following products:

• bread kvass - 650-750 ml;
• beetroot broth - 650-750 ml;
• fresh cucumber - 2 pcs.;
• carrots - 2 pcs.;
• thick sour cream - 0.5 cups;
• wine vinegar - 15 ml;
• medium-sized beets - 2-3 pcs.;
• green onion (feathers) - 50 g;
• lemon juice (squeezed or concentrate) - 1-2 tbsp. spoons;
• parsley dill;
• chicken egg - 2 pcs.;
• granulated sugar - 1 teaspoon;
• salt - a pinch.

Recipe for classic beetroot or how to cook cold beetroot:

1. Rinse vegetables well, peel.
2. Carrots, beets (from the beets you will need a decoction, cook it separately), cook whole, cool and chop into strips.
3. Cucumbers cut into thin short strips.
4. Chop the onion, grind with salt.
5. Send all prepared products to the pan, pour kvass and cooked beetroot broth.
6. Salt, add lemon juice, sugar, finely chopped greens.
7. Before serving for dinner, add a tablespoon of sour cream and half a hard-boiled chicken egg to each plate with beetroot.

How to cook hot beetroot with meat and vegetables

For a full meal, the human body needs hot dishes, so a hearty meat soup with beets is perfect for you. The necessary ingredients for the hot beetroot recipe are:

• meat (pork or beef) - 350 g;
• potatoes - 4-5 pcs.;
• ground black pepper - a pinch;
• sugar - 1 tsp. a spoon;
• onion - 1 pc.;
• vinegar 6% - 2 tbsp. spoons;
• carrot - 1 pc.;
• young beets - 2-3 pieces;
• lavrushka - 2 leaves;
• refined sunflower oil - 2 tbsp. spoons;
• allspice - 3-4 peas;
• tomato. pasta - 2 tbsp. spoons.

For refueling:

• leek - a bunch;
• sour cream;
• fresh herbs - 50 g.

Cooking sequence:

1. Rinse the meat thoroughly, cut into medium pieces, put in a saucepan, pour cold water, cook until half cooked. When the broth boils, use a slotted spoon to collect the foam.
2. In the meantime, prepare the vegetables. Boil washed beets separately, cut into thin strips. Peel carrots, potatoes, onions and chop into small cubes.
3. Put the potatoes to the meat (in the pan), cook for another 15-20 minutes.
4. For dressing in a pan, fry the onion until golden brown (4-5 minutes), then add vinegar, tomato paste, sugar, salt. Mix everything well, simmer for 3-5 minutes.
5. When the potatoes and meat are cooked, we send chopped beets, dressing, peppercorns, greens and lavrushka to them in a saucepan.
6. Hot beetroot is served for dinner with sour cream and a mixture of finely chopped leek, greens (any choice is allowed).

Learn from the video how to cook hot beetroot.

Recipe for beetroot soup with sour cream like in kindergarten

Beetroot is a healthy vegetable rich in microelements and vitamins. This product has a positive effect on the work of the digestive tract, blood circulation in the body, is an excellent source of energy, so it is indispensable in the children's diet. Delight your child with delicious, nutritious, vitamin beetroot. The necessary products for the preparation of baby beetroot are as follows:

• sunflower oil;
• small onion - 1 pc.;
• carrots - 1 pc.;
• water;
• salt, sugar - a pinch;
• beets - 1 pc.;
• greens - 20-30 g;
• potato tubers - 3-4 pieces;
• thick cream.

Stages of the dish:

1. Boil washed beets in plenty of water until tender. Let cool, grate.
2. Peel the rest of the vegetables. Cut potatoes into cubes, carrots into thin strips, onions into half rings.
3. In a saucepan, lightly stew the onions, carrots, adding a little water and oil.
4. Pour 500-700 milliliters of water into a small saucepan, boil.
5. Put the beets in boiling water. At the next boil, add potatoes to the future soup.
6. Then bring everything to a boil again and send carrots and onions to the beets.
7. Salt beetroot a few minutes before the end of cooking.
8. At the last stage, add sour cream to the beetroot and boil everything.
9. Serve the soup on the table, sprinkling it a little with chopped herbs.

Delicious beetroot soup in meat broth without cabbage

In traditional Russian cuisine, svekolnik is a cold soup that is popular in summer. But in order to add vitamins to your body on frosty days, it is better to cook a hot appetizing beetroot. Required products :

• potatoes - 3-4 pcs.;
• table vinegar - 1 teaspoon;
• lavrushka - 1 sheet;
• tomato. pasta - 2 tbsp. spoons;
• medium-sized beets - 2-3 pcs.;
• small onion - 2 pcs.;
• carrot - 1 pc.;
• beef meat with bone - 1 kg;
• salt pepper.

Stages of the dish:

1. Let's prepare the meat broth. To do this, wash 1 kilogram of beef with a bone, put it in a saucepan for 4-5 liters, fill it with water to the top. Bring to a boil, remove the foam with a slotted spoon, reduce the heat, cook for another 2-2.5 hours. The liquid should boil down so that 1.5-2 liters of strained broth remain.
2. Let's start preparing the rest of the products. Finely chop the onion and carrot and lightly fry in vegetable oil until a barely noticeable golden crust forms. In the resulting frying, add tomato paste, vinegar.
3. Boil washed beets and potatoes in uniforms. Then cool, peel, cut into small slices.
4. We filter the finished broth, pour it into the pan. We separate the meat from the bones, chop it with a knife into small strips, put it in the broth along with the frying, beets and potato cubes.
5. Cook beetroot until cooked. At the very end, add lavrushka. Let it brew for 10-15 minutes.

Cold kefir recipe

In the summer, you want something cool and nutritious, for example, a cold beetroot recipe is suitable. This soup with the addition of kefir belongs to the traditional Lithuanian cuisine. Next, we will talk about the recipes for making cold beetroot, for this we need:

• young beets - 2 pcs.;
• kefir - 0.5 l;
• lemon - 1 pc.;
• sausage (bacon, ham) - 300 g;
• fresh cucumber - 3-4 pcs.;
• red radish - 150-200 g;
• garlic - 2 cloves;
• potato tubers - 3-4 pieces;
• greens;
• cumin seeds - a pinch;
• chicken egg - 2 pcs.;
• sour cream.

Cold beetroot recipe with photo:

1. Wash the beets well, remove the skin, cook with cumin seeds for half an hour in 3 glasses of water. After, cool the vegetable, cut into small cubes and generously sprinkle with lemon juice to preserve the beautiful rich red color of the beets.
2. Boil eggs, potatoes, peel, chop (small cubes).
3. Finely chop the herbs and garlic.
4. We cut the radish, cucumbers and sausage.
5. Divide a little of all the ingredients into bowls.
6. We filter the beetroot broth and mix with kefir (ratio 1:2).
7. The resulting mixture is poured into plates with vegetables and sausage.
8. To each serving of beetroot, add a tablespoon of sour cream.

Cook beetroot on yogurt.

On chicken broth in a slow cooker

Beetroot is easy to cook in a slow cooker, while the dish turns out to be rich, bright and fragrant. You need the following products:

• refined sunflower oil - 3 tbsp. spoons;
• small carrots - 1 pc.;
• young beets - 2 pcs.;
• potatoes - 4 pcs.;
• fresh herbs - 30-50 g;
• chicken egg - 2 pcs.;
• tomato paste - 1 tbsp. a spoon;
• large onion - 1 pc.;
• chicken meat - 400-500 g;
• salt.

Stages of the dish:

1. Wash the meat, fill it with table water, cook for 1-1.5 hours. After we filter the broth, pour it into the multicooker bowl, cut the peeled potatoes and meat finely, put it in the broth, salt. We close the lid of the multicooker (Redmond), select the “simmer” mode for 1 hour.
2. Meanwhile, hard boil the eggs and let cool.
3. Beets and carrots, clean, grate, finely chop the onion.
4. 10-15 minutes before the end of cooking, fry beets, carrots, onions in a pan for 5-7 minutes, add tomato paste. We mix everything.
5. Open the lid of the multicooker, pour the frying into the broth and simmer for a few more minutes.
6. Pour finely chopped greens into the finished beetroot, let it brew a little.
7. Pour the beetroot dish into plates, adding eggs and a spoonful of sour cream to each.

Diet without potatoes

Many of us try to do fasting days for ourselves several days a month in order to cleanse our body of harmful substances, others, for health reasons, are often forced to follow a diet. There is very little tasty and pleasant in this diet. We recommend diversifying your menu with a simple, healthy beetroot without potatoes (whey or water) by adding a vegetable salad to it. For a dietary beetroot recipe, the following products are needed:

• beets - 1 pc.;
• freshly squeezed lemon juice - 1 tbsp. a spoon;
• garlic - 3 cloves;
• greens - a bunch;
• tomato paste - 1 tbsp. a spoon;
• medium-sized carrots - 1 pc.;
• small onion - 1 pc.;
• salt, sugar.

Sequence of cooking:

1. We put a small saucepan with water (whey) on the stove, bring to a boil.
2. In the meantime, wash and clean, finely chop the vegetables.
3. We put the prepared products on the bottom of the saucepan, pour boiling water, add tomato paste, sugar, lemon juice there. We simmer everything until the beets are cooked. Then add more boiling water, bring everything to a boil.
4. In an almost ready dietary beetroot, add greens, finely chopped garlic. Boil for a couple more minutes and turn off.

How to prepare refueling for the winter in banks

In winter, it is more difficult to cook beetroot than in summer, because all the necessary fresh ingredients (tomato, for example) may not be found. To pamper yourself and your family with delicious beetroot soup on winter days, we recommend preparing dressing in jars. For preservation we need:

• carrot - 2.5 kg;
• vegetable oil - 0.5 l;
• beets - 5 kg;
• onions - 2.5 kg;
• spices and salt - to taste;
• allspice - 5-7 peas;
• lavrushka - 5-6 pcs.;
• dried cloves - 3-4 pcs.;
• sweet tomatoes - 1.5 kg;
• tomato paste - 1 tbsp. a spoon;
• vinegar - 1 tbsp. a spoon.

Stages of the dish:

1. We grate beets, carrots.
2. Chop the onion into small cubes.
3. Pour sunflower oil, onions, carrots, beets, tomatoes grated in a meat grinder, tomato paste into a saucepan. We simmer everything for 30-40 minutes over low heat.
4. After 15-20, add peppercorns, parsley, vinegar, cloves.
5. Pour the finished hot dressing into jars, close (roll up) the lids.

And here is another beetroot recipe for the winter in jars - with sweet pepper. The required ingredients are:

• tomatoes - 1 kg;
• beets - 2 kg;
• onions - 1 kg;
• hot pepper (for spicy lovers) - 25-75 g;
• bell pepper - 1 kg;
• salt.

Cooking steps:

1. Grind the washed tomatoes in a meat grinder, rub the beets on a medium grater. Then pour the tomatoes, beets into a saucepan, simmer for 50-60 minutes.
2. Finely chop the sweet pepper and onion, lightly fry the vegetables separately.
3. Cut hot pepper into small pieces, put in a saucepan with dressing.
4. Add fried bell peppers and onions to tomatoes and beets.
5. Salt everything, mix, simmer for about 10-15 minutes.
6. Pour the finished beetroot dressing into glass jars, roll up the lids.

Video

The task of every caring housewife is to feed her household with healthy, satisfying and tasty food. At the same time, you don’t need to come up with super-complicated dishes from expensive products every time, because it’s easy to cook healthy food. Beetroot is best suited for the category of healthy dishes, the products for which are in every home kitchen. A selection of videos will help you choose your favorite homemade beetroot recipe:

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Beetroot recipe: cooking