Cold beetroot soup recipe. Beetroot recipes. Classic cold beetroot soup
Let's prepare hot beetroot soup.
Seasonal vegetables make it especially tasty and aromatic!
Its rich red color will delight you on a cloudy, cold day and will win the heart of even the most sophisticated gourmet.
Ingredients
- Pork-350g (or beef).
- Potatoes - 3-4 pcs.
- Beetroot - 2 pcs. (medium size, boiled in peel).
- Carrot-1 pc.
- Bow - 1 pc.
- Vegetable oil-2 tbsp.
Besides:Vinegar 6% -2 tbsp. Sugar-1 tsp. Salt. Tomato paste-2 tbsp. Bay leaf - 1-2 pcs. Peppercorns - 2-3 peas. Freshly ground black pepper. Parsley and onion.
The amount of ingredients is calculated for a 2.5 liter pan.
STAGE 1
Wash the meat and dry it with a paper towel, then cut it into portions.
Pour cold water over the meat and let it cook.
STAGE 2
While the meat is cooking, prepare the vegetables:
Peel the potatoes and carrots and wash them. Cut the potatoes into cubes or strips.
Cut the carrots into cubes or grate them on a medium grater.
STAGE 3
Peel the onions and beets. Cut the onion into cubes. Cut the beets into strips or grate them on a coarse grater.
STAGE 4
As it boils, use a slotted spoon to remove the resulting foam from the surface of the broth. Cook the meat until done. Then add potatoes and cook for 15-20 minutes. until fully cooked.
STAGE 5
Let's prepare the beetroot dressing:
Fry the onion in vegetable oil until soft. Then add carrots, mix and fry for 2-3 minutes.
STAGE 6
After this we will add tomato paste. If the tomato paste is thick, then add 4-5 tablespoons of broth. Stir and simmer over medium heat for 2-3 minutes.
Now you can add beets, vinegar, sugar and 1 tsp. salt. Stir and simmer over medium heat for 2-3 minutes.
STAGE 7
Add the prepared dressing only when the potatoes are completely cooked. Next, add bay leaf, peppercorns and chopped parsley. Salt and pepper to taste. Bring the beetroot soup to a boil and cook for 1-2 minutes. Then close the pan with a lid and let the beetroot steep for 5-7 minutes. After this, remove the bay leaf.
STAGE 8
Beetroot hot ready. Serve with sour cream and chopped onion and parsley.
BON APPETIT!
Beetroot soup, beetroot borscht or holodnik is perhaps the most popular first course in Europe. When hot, it perfectly warms and satisfies in the winter, and in the summer it cools and quenches thirst for a long time.
In each country, beetroot soup has its own characteristics and ingredients, but the basis of the dish remains unchanged - it is a beetroot broth. In some cuisines, kvass is added to it, cucumber pickle or natural yogurt, made only from vegetables - like vegetarian light borscht, or boiled with meat.
Sometimes they put seafood or eggs, sour cream or cream in it. But in any case it is amazing tasty dish, which, once you try, you will want more and more.
| Product | Quantity |
| Water | 3 l |
| Chicken | 500 g |
| Beet | 500 g |
| Potato | 400 g |
| Carrot | 1 PC. |
| Bulb onions | 2 pcs. |
| Garlic | 2 cloves |
| Green onion | 100 g |
| Vinegar (6%) | 2 tsp |
| Tomato paste | 70 g |
| Bay leaf | 1 PC. |
| Salt pepper | taste |
| Vegetable oil | for frying |
Recipe for hot beetroot soup with chicken and vegetables
Wash the chicken, cut into portions, add cold water and put on fire. Peel the young beets and 1 onion and place them whole in the pan with the chicken (after it boils). Cook everything together until the beets are ready. Meanwhile, peel and cut the potatoes into cubes.
Peel the carrots and grate them on a coarse grater. Peel and finely chop the second onion. Take out the prepared beets and onions, and pour the potatoes into the pan. Let it boil, add salt and cook for 10 minutes. Throw away the boiled onion and grate the beets on a coarse grater. 
Delight the whole family with fresh, aromatic beetroot! In a frying pan in vegetable oil, sauté chopped onions and carrots for 3 minutes, then add grated beets, tomato paste, vinegar and simmer for 3 minutes. Add finely chopped garlic, stir and simmer for another 1 minute. Transfer the dressing from the pan into the saucepan.
Bring the beetroot soup to a boil. Let it boil for 7 minutes, then add pepper, bay leaf and chopped onion. Let simmer over low heat for 3 minutes. Turn off and let sit for another 15 minutes. Then pour into plates, adding a tablespoon of sour cream to each plate.
Recipe for cold beetroot soup with jamon
This cold beetroot soup is popular in Mediterranean countries. He is preparing for natural yogurt and slightly carbonated table mineral water, and one of the ingredients is jamon. Instead of yogurt, you can use kefir, and instead of jamon, any dried meat or raw smoked sausage.
Cut the jamon into long thin strips. Mix everything in a saucepan and pour over yogurt. Place in the refrigerator and let steep for 15 minutes. Then pour mineral water there, add salt and pepper to taste, cover with a lid and put in the refrigerator again for 15 minutes.
Pour into plates, sprinkle with chopped herbs if desired. The next day, beetroot soup is just as tasty, but remember: it can stay in the refrigerator for no more than 2 days.
Recipe for cold beetroot soup with white wine
This beetroot soup is often made during the hot season in Italy, Spain, Romania, Croatia, Slovakia and Slovenia. It uses baked beets, chicken and quail eggs, as well as a special sour cream sauce with horseradish.
Put half the beets into the broth and cook for 30 minutes over low heat. Next, remove the beets (they will no longer be needed), and pour the broth into another container and cool in the refrigerator. Chicken eggs Boil hard-boiled, remove the yolks (no whites are needed), grind them with salt and mix with finely chopped green onions. 
The obligatory components of any beetroot soup are greens, sour cream and eggs. Pour half a glass of beetroot broth into them, mix well and pour everything together into a container with the broth. Add the second half of the baked beets, boiled potatoes, and diced cucumbers to the container. Then pour in the wine, salt and pepper. Place in the refrigerator for 2 hours.
At this time, make sour cream sauce with horseradish. To do this, peel the horseradish root (about 12 cm long) and grate it on a fine grater. Mix with sour cream, salt to taste.
Boil quail eggs. Peel them from the shell and cut them into 2 parts. After 2 hours, remove the beetroot soup from the refrigerator, pour into plates, adding to each spoon sour cream sauce with horseradish and 2-3 halves of quail eggs. Green apples
Then take out the bread, add salt and pepper to the broth to taste. Remove the skin from the fish and boil it in lightly salted water for 2 minutes. Strain and divide into pieces. Boil hard-boiled eggs, peel and finely chop. Cut cucumbers and apples into small cubes. Chop the onion and dill.
Mix fish, apples, cucumbers, eggs and onions in a large bowl. Then put 2 tablespoons of the mixture from the bowl into each plate and pour in the beetroot infusion, scooping it up along with the beets. Season the beetroot soup in a plate with sour cream and sprinkle with dill.
Borscht is far from the only first course with beets. There is also an equally delicious soup, which can be cold or hot.
Beetroot soup is a very interesting, bright and easy-to-prepare dish. It will help diversify your diet without putting a strain on the family wallet, as it consists of the most simple products. Here are the best step-by-step recipes for hot and cold beetroot soup.
Beetroot - general principles preparations
Hot beetroot soup is prepared with water or broth; vegetable dressings are also made for them, like for borscht, but cabbage is not added. The soup tastes completely different, but very bright and beautiful. There are two warrants for cold beetroots. You can cook the dish with beet broth or kefir. All cold beetroot soups are similar to okroshka and similar products are added to them.
What to put in cold beetroot soup:
Lots of different greens;
Vinegar or lemon juice.
Radishes are often added, and various spices are added to improve the taste. Beetroot pancakes are sold with sour cream if they are not prepared with kefir. Hot soups can be reheated and kept in the refrigerator for several days. In the old days in Rus' this dish was even frozen. Cold beetroot plants do not really like storage, since fresh cucumbers and greens lose their taste, so it is not advisable to cook for future use.
Classic hot beetroot soup: step by step recipe with pork
In fact, in the step-by-step recipe for beetroot soup, you can replace pork with beef, but the broth will take a little longer to cook. For dietary option Chicken or turkey will do. For fasting, the soup is prepared simply with water or mushroom broth, and it also turns out delicious.
Ingredients
500 g pork on the bone;
300 g raw beets;
20 g lemon juice;
30 ml vegetable oil;
400 g potatoes;
100 g onion;
80-100 g carrots;
70 g tomato paste;
Three liters of water for broth;
Herbs, spices.
Preparation
1. If you use pork pulp for beetroot soup, you can cut it into several pieces. Place the whole bone. We wash the meat first; there is no need to dry it. Fill with water and place on the stove.
2. When boiling, you need to catch the foam with a slotted spoon. After boiling, reduce the heat and cook the broth for about an hour and a half. Let's focus on meat. It should become soft. Take it out into a bowl and let it cool.
3. Cut the potatoes into cubes. Throw into the broth. At this stage, add 0.5 tablespoons of salt to the pan. Cook the potatoes until almost done.
4. Cleaning raw beets, grate coarsely or cut into strips.
5. Pour half the oil into a frying pan, add the beets, fry for a couple of minutes. Then add lemon juice. It will not allow it to lose color, and pour in a little broth from the pan. Cover the pan and simmer the beets until soft, this will take about fifteen minutes, depending on the size of the pieces.
6. Pour the remaining oil into another frying pan. But you can take any fat you like or butter; sautéing with it turns out even tastier. Place the frying pan on the fire.
7. Cut the onion into cubes and add to fry.
8. Peel the carrots, three and add to the onions. Let's prepare the usual vegetable dressing together.
9. Add tomato paste to the onions and carrots. If it is thick, then first dilute it with water. Stir and fry for about five more minutes until the color is bright and rich.
10. First put the beets in the pan with the potatoes, let the beetroot boil, boil for two minutes.
11. Now add the sauteed vegetables with tomatoes. Stir well, after boiling the soup in the pan, reduce the heat to low.
12. Try the beetroot soup, season with salt, pepper, and add other spices if necessary. Simmer over low heat for about ten minutes so that the flavors of the products merge.
13. Chop the boiled meat and put it in a pan. But if desired, it can be added individually to each plate.
14. Cut the greens and toss them in. Add a bay leaf and the soup is ready!
15. Hot beetroot soup served with sour cream, garlic, croutons.
Classic cold beetroot soup: step-by-step recipe
A very bright, tasty and refreshing summer soup that can replace the usual okroshka. The step-by-step recipe for cold beetroot soup does not indicate the type of greens. Since you can put everything: dill, parsley, cilantro, green onions and even lettuce leaves.
Ingredients
0.45 kg beets;
0.3 kg of cucumbers;
0.5 lemon;
Sugar, salt, pepper;
Two bunches of greenery;
50 g sour cream;
Two liters of water;
Mustard optional.
Preparation
1. Contrary to all the rules, beets are prepared in peeled form. Therefore, we thoroughly wash the root vegetable, remove the thin skin, and put it in a saucepan. Fill with cold water. If you don’t have a lot of time, you can cut the beets into several parts.
2. Put it on the stove to cook. Squeeze the juice of half or at least a quarter of a lemon. Cook until the beets are soft.
3. Remove the vegetable from the pan and let it cool.
4. Strain the broth through a strainer or folded gauze. We measure out one and a half liters and also leave until it cools completely. Then we put it in the refrigerator. It’s more convenient to prepare the beets and soup base the night before, so as not to wait.
5. Pour cold water over the eggs, boil after boiling for eight minutes, cool, and peel. You can chop them and add them to the total mass, but it is better to use them when serving, that is, add them to everyone’s plate.
6. Rinse the cucumbers, cut off the ends and chop into strips.
7. Chop all the greens you have.
8. Grate the cooled beets or cut them into strips.
9. Mix cucumbers and herbs, add prepared beets.
10. Pour broth from the refrigerator over the vegetables, add salt and pepper, stir the beetroot until dissolved. For spiciness, you can add a little mustard.
11. Taste it. Beetroot soup is better when sour. If necessary, add more lemon juice or Apple vinegar. A great addition would be sorrel leaves, which also produce acid.
12. Stir for the last time and put in the refrigerator for half an hour. Let the soup sit.
13. Pour into plates, add eggs cut into halves or quarters, season with sour cream.
Delicious cold beetroot soup: step-by-step recipe with kefir
Another classic step-by-step recipe for beetroot soup. The soup made with kefir is incredibly tasty, pleasant, and somewhat reminiscent of okroshka. You can also use fermented baked milk for cooking; it turns out delicious with yogurt. In general, any fermented milk drink will do. We also use any greens, even sorrel will do.
Ingredients
A liter of kefir;
Two beets;
Two bunches of greenery;
Two cucumbers;
Three eggs;
10 radishes (optional);
Lemon juice or vinegar to taste;
Salt pepper.
Additionally, for beetroot you will need 0.5 liters of water. You can take mineral water with gas or regular drinking water. Some housewives prefer to cook with ayran, then you don’t need to add anything, just use half a liter more.
Preparation
1. Wash the beets with a brush, put them in a saucepan, add water, and let them cook. There is no need to remove the skin; it will preserve the brightness of the root vegetable.
2. Fill the boiled beets with cold water and let it cool. In general, you can boil the root vegetable for 30-40 minutes, then put it under running cold water, and it will be fully cooked.
3. We also boil the eggs until hard-boiled and fill them with cold water, they must cool completely.
4. Wash the cucumbers, cut them into small strips or thin slices, and place them in a saucepan.
5. If you wish, you can add a little radish to the beetroot soup. Wash, cut into thin slices, cutting off the ends and tails. Add the vegetable to the rest of the ingredients.
6. Cleaning boiled beets. We cut them in the same way as cucumbers or grate them into large strips. You can use a curly grater, the soup will turn out even more beautiful.
7. Sort the greens, rinse, chop with a knife. Add to the total mass. Mix the products together.
8. Peel the eggs. In this recipe, it is better to add them immediately to the total mass, as in okroshka. Therefore, cut into small cubes and add.
9. Mix the dry ingredients together.
10. Pour kefir from the pack into a convenient container, add salt, pepper, and stir well. If you add everything at once to the pan with dry ingredients, the eggs will soften from stirring for a long time.
11. Pour kefir with spices to the remaining ingredients.
12. Add regular or mineral water. Stir.
13. Season the beetroot soup with lemon juice or vinegar to taste. If kefir is sour, then this is not necessary.
14. Pour the soup into plates, serve the beetroot soup immediately or let it sit in the refrigerator for an hour.
Beetroot - useful tips and tricks
If green onions are added to cold beetroot soup, it is better to chop them, pour them into a separate bowl, add salt and mash them with your hands. The product will release juices and give the dish a very pleasant aroma.
It is not necessary to plant cold beetroot all at once. It is wiser to store food without liquid; it will last well in the refrigerator for two days. If necessary, you only need to dilute the soup.
No lemon juice? When cooking or stewing beets, you can add any vinegar or grains of dry citric acid. They will also help preserve the color of the root vegetable.
You can add potatoes, sausage or other ingredients to cold beetroot soup to make it more filling. meat products. For example, it turns out delicious with boiled chicken.
Don't want to boil beets? You can use fresh root vegetables for cold soups, but you need to grate them finely or chop them in a blender. This dish will be even healthier.
Summer! Heat! I don’t really want to stand at the stove... but I still want to eat! Even on swelteringly hot days that feel like an endless siesta, you need to cook something and have a snack. And it is desirable that this “something” be cool, fresh and light, prepared quickly, and eaten with pleasure.
This is exactly what cold soups are - nutritious, healthy and tasty. We have already tried it, and now I propose to prepare a delicious, refreshing and bright summer beetroot soup. Great option when you don’t want to stand at the stove over a boiling pot of borscht. It’s great to cook real, hot borscht in winter, when you want something warming and rich. And beetroot soup can be called a summer, “light” version of borscht. This is a “light borscht” without cabbage and frying. In Ukraine it is called " cold borscht”, and in Belarus - cold; Another name for the dish is beetroot okroshka.
For 2 servings:
- 2-3 small beets;
- 2-3 medium potatoes;
- 1-2 fresh cucumbers;
- 2 chicken or 6 quail eggs;
- Several feathers of green onions and sprigs of dill;
- A small bunch of beet tops;
- Boiled meat if desired.
For refueling:
- 500 ml water;
- Salt, ground black pepper, sugar, horseradish, vinegar, vegetable oil– according to your taste.
- Approximately - 1/3 tsp. salt, a pinch of pepper, 0.5 tbsp. sugar, 0.5 tsp. horseradish, 2/3 tbsp. vinegar and oil.
Taste the dressing during cooking to find the ratio of ingredients that suits your taste.
There are recipes in which beetroot soup is seasoned not with water, mineral or simply boiled, but with beet kvass or kefir. You can try these variations of the dish to choose your favorite cold soup recipe.
Method of preparing beetroot soup
To make your beetroot salad bright and colorful, choose beets of a rich color. To find out if it's suitable, scratch the peel with your fingernail. You can take old-harvest vegetables, but it’s better to use young, summer ones.
Boil potatoes and beets in their skins or bake in foil until soft. The first option is faster, the second is healthier, since when baked, the nutrients do not pass into the water, but remain in the vegetables. But in the summer heat, you don’t really want to turn on the oven for 40 minutes (that’s how long potatoes are baked), much less for an hour and a half (for beets). That's why I cooked from boiled vegetables.
Cook the potatoes for 20-30 minutes, taking into account their size; beets longer - 40-50 minutes. We check for readiness by piercing the root vegetable with a wooden skewer or the tip of a knife. If the vegetables are soft, drain hot water and fill them with cold water: this will make them easier to clean.
Some recipes advise boiling beets already peeled and chopped. I do not recommend doing this so that the beets do not lose their beautiful color during cooking. In addition, when boiled, more nutrients are retained in the peel.
Boil the eggs hard and pour cold water to make the shell easier to peel.
After cooling boiled vegetables and eggs, peel and shell them. Wash the cucumbers; if the skin is hard or the cucumbers are purchased, it is better to peel them; if you are homemade, it is not necessary to peel the skin. Leave the greens for five minutes cold water, so that particles of dirt from the beds are soaked, and rinse under the tap.
The ingredients for beetroot soup can be grated on a coarse grater, or cut into strips. It’s easier to grate, but the straw has a more interesting texture and looks more beautiful, since the larger pieces in the finished dish do not mix into porridge. However, I still grated some of the beets to make the color of the dressing more intense, and cut the rest into strips for beauty.
Pour cool boiled water over the grated or chopped beets and leave for 20 minutes so that the dressing infuses and acquires a beautiful ruby color. In the meantime, prepare the remaining ingredients for the beetroot soup.
We cut potatoes and cucumbers into strips of the same size, and eggs into halves.
Place chopped vegetables on plates.
If you want a non-vegetarian, but a more satisfying version of beetroot, you can add a few pieces boiled meat or sausages.
And here comes the filling! It's time to add spices. But first, let’s strain it through a colander so that during stirring the tender boiled beets do not turn into puree.
Add a little olive oil to the dressing sunflower oil(tastier and more aromatic unrefined), salt and pepper to taste, a little horseradish, adjust the acidity with vinegar, and sweetness with sugar. The tastiest vinegar is not ordinary table vinegar, but wine, apple or balsamic vinegar.
Mix the dressing well and pour it over the vegetables in the plate.
Finely chop the dill and green onions. We cut the washed, clean and slightly dried beet tops leaves into thin strips. There is no need to add the stems and central veins of the leaves to the soup, as they are tough, but the tender leaves of young beets will add color to the dish... and benefits!
It turns out that beet tops contain more vitamins and microelements than the root vegetable itself. It’s just that there is a lot of sugar in beets, which is why they are sweet and tasty, but the tops are slightly bitter - that’s why they are not used as often as food. But you can add elegant green leaves with raspberry veins not only to first courses, but also to salads; make the tops from the tops, like sorrel, into a filling for pies and even store them for the winter.
Beet tops are good for the heart and blood vessels, for digestion and metabolism. Dishes with it will help you maintain youth longer, excellent attention and strong memory. And if you don’t like the peculiar taste of the tops, pour boiling water over them: the bitterness will disappear and the leaves will become more tender.
After sprinkling the beetroot with herbs, add half an egg and a spoonful of sour cream to each serving.
It turns out to be a very appetizing and beautiful summer soup. Household members will certainly ask for more!
On a hot summer day, any of us would be happy to taste a dish like cold borscht. Beetroot soup - that’s what experienced housewives call it.
There is no doubt that the merits of this soup have long been appreciated by many. The main thing is to know how to cook cold beetroot soup. And if everything is done correctly, your household will demand supplements again and again.
Beetroot soup: what is it and what is it eaten with?
It is believed that this dish came to us from Belarus. There they call it “kholodnik”, which directly indicates the method of preparation. Beetroot is simple soup. Many experienced chefs It is often joked that this is where one should begin one’s acquaintance with the culinary arts. Why? Yes, because cold beetroot (its classic version) is very easy to prepare and almost impossible to spoil. In addition, it tastes very similar to borscht. The difference between them is that cabbage is not added to the beetroot soup. And one more nuance: it is most often served cold. However, if you prefer a hot dish, then this option also exists.
Reasons for the nationwide love for beetroot
Have you ever wondered why many of us strive to learn how to cook cold beetroot? The thing is that this soup is very popular. What is the secret of his attractiveness among housewives?
The casket opens simply. This soup has amazing properties.
- Cold beetroot (classic) perfectly refreshes and gives cheerfulness in the heat. It is valued for its ability to reduce body temperature.
- The dish can easily be called dietary. And this is one of the good reasons to try this dish even for those young ladies who are always concerned about their weight. On average, one plate of this soup contains about 50 kilocalories.
- Beetroot contains a huge amount of vitamins. Among them are such essential for our health as A and C. In addition, it is famous for its reserves of folic acid. To preserve all the useful elements, you need to know how to cook cold beetroot soup. After all, this dish should be subjected to minimal heat treatment. Properly prepared soup will help cope with vitamin deficiency and even colds.
- You will never get tired of this delicacy. After all, you can easily experiment with ingredients and replace them depending on your preferences or the contents of the refrigerator. This means the taste will always be new.
- This is one of the most budget-friendly soup options. Products are always available and will not break your budget.
- An elementary dish that will take you a minimum of time. In summer this is especially valuable. Who wants to do magic at the stove in the heat?!
- This soup will also be an ideal option in the diet for those who follow Christian traditions. During Lent, you can’t think of anything better than beetroot.
- This dish also has an amazing feature: on the second day it only becomes tastier, it infuses like good wine. Try it and see for yourself the truth of these words.
Features of cold soups
Dishes that fall into this category have a lot in common.
Like all cold soups, beetroot soup consists of the following components.
- Refueling. It happens different types: meat or vegetable, and sometimes mixed.
- Liquid foundation. This is where a huge scope opens up for your fantasies. What housewives don’t use as her! You can make the soup with water or broth. At the same time, do not forget that the base should have a sour taste, so lemon juice or concentrated citric acid, vinegar. Classic beetroot soup was made on bread kvass. You can use the brine left over from sauerkraut. And many people prefer to cook beetroot soup with kefir. The main thing that milk product It was low-fat and without additives.
- Any cold soup contains herbs and greens. Here, too, you can conjure with various ingredients. Sorrel, parsley, green onions, basil - nature’s pantry is at your service.
Features of preparing cold soups
Eat general rules, which cannot be neglected. It is impossible to prepare a delicious dish without following the laws of cooking.
- Anything that can be eaten raw, in cold soup It is placed exactly in this form, without being subjected to heat treatment.
- Root vegetables are usually boiled, as well as meat if you plan to add it to the dish.
- Do not over-crush the ingredients. Otherwise your soup will turn into mush.
- Such summer refreshing soups should be served cold, that is, their temperature should not exceed 10-12 degrees.
- All ingredients are usually seasoned right before serving.
Secrets of experienced housewives
It also happens that even a dish prepared according to the same recipe differs in taste and appearance. It's all about the nuances of culinary art. How to cook cold beetroot so that it turns out tasty and satisfying, and also looks pretty?
Listen to what experienced chefs have to say. For soup you need to take juicy vegetables. Under no circumstances should they be kept cut in the refrigerator for more than 2 days. They lose not only taste, but also nutrients. But beetroot is valued precisely for its richness in vitamins.
How to preserve the color of beets?
So that the soup is not embarrassing to serve, it must have an attractive appearance. Do you know what cold beetroot looks like? The photo will show you this dish in all its glory. The juicy burgundy color is already appetizing from afar. But not everyone can boast of such a colorful shade. Many of us justify ourselves by saying that the main thing is taste, not appearance. But you must admit that a beautifully presented dish will look more advantageous on your table.
How to achieve this? And the whole trick here is in proper preparation beets. We all know that this vegetable loses its color when cooked. To prevent this from happening, you need to add a little citric acid or vinegar to the pan. Then the beets will retain their colors and the soup will not turn pale. And that’s exactly what we wanted, right?
Classic cold beetroot soup: recipe
If you decide to please your family with such a refreshing soup, then stock up on the necessary products.
For liquid foundation you will need:
- Kvass (preferably bread). You need about 2/3 liter.
- Beetroot broth. It must be taken in equal proportions with kvass.
Vegetables you will need:
- 2-3 beet cores.
- 2 medium carrots.
- 2 fresh cucumbers.
For refueling:
- 2 boiled eggs.
- Half a glass of sour cream. Many housewives replace it with mayonnaise. But in classic recipe sour cream is used.
Don't forget about greens:
- Standard bunch of green onions.
- One tablespoon each of dill and parsley.
Basic seasonings and spices:
As you can see, we won’t need any overseas or scarce ingredients. That’s why such a soup can appear on your table quite often.
How to cook cold beetroot soup?
This question probably worries many novice housewives. There is nothing complicated in the cooking process.
- First you need to boil the root vegetables. It is not necessary to cut off the skin first. It is already removed from boiled vegetables, which are then cut into strips.
- While the root vegetables are cooking, you can work on the other ingredients. Also cut the cucumbers into strips. It’s better to chop the onion and mix with salt.
- Pour kvass mixed with beet broth over the prepared vegetables.
- Add seasonings to taste: parsley, dill, sugar, salt and citric acid with vinegar.
- Before serving the dish, do not forget to add pieces of egg and season ready dish sour cream.
Variations on a beetroot theme
This traditional recipe, one might say, a culinary classic. But different peoples prepare it in your own way. And here in Russia there are a lot of recipes for this dish. You can add a variety of components to it.
Now you know how to cook cold beetroot soup. This means it’s time to try this delicious soup, which was prepared in ancient times and which has not lost its popularity to this day.
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