Beetroot is an ideal base for cold soup. It will fill you up without creating heaviness; it is slightly sweet, but at the same time it takes both hot and sour tastes well as additional ones. Therefore, it is good to add lemon juice, vinegar, mustard, and horseradish to beetroot soup. As the name suggests, the main ingredient in this soup is beets. In beet soup, the broth is infused with grated boiled or baked beets, and blanched beet tops are added to it (by the way, a very useful thing). This is the liquid part of the soup. The “filling” of beetroot soup is similar to the base for okroshka; it contains fresh cucumbers, eggs, radishes, and herbs. Meat or chicken, even sausage, are often added. Green onions, horseradish, and mustard are also added to the beetroot soup for spiciness, and the soup is softened with a spoonful of sour cream.
But all this is not at all an obligatory recipe; beetroot soup can be absolutely anything, the main thing is beets and a refreshing taste.
Beetroot soup with chicken hearts
Photo: Chain of cafes “Varenichnaya No. 1”
Recipe by Alena Solodovichenko, brand chef of the cafe “Varenichnaya No. 1”
- 5 g radish
- 1 quail egg
- Green onions
- Dill
- 1 boiled chicken heart
- Parsley
Article on the topic
Summer menu.
Recipes for cold soups For the base (for 1 serving - 25 g)
- 460 ml water
- 80 g potatoes
- 80 g fresh cucumber
- 80 g radish
- 15 g sugar
- 2-3 small beets
- Salt
- 2 ml vinegar 9%
- 2 ml lemon juice
- 120 ml kefir
- 40 ml fresh beetroot
- Powdered sugar
Step 1. Pre-prepare the base: cut fresh cucumber, fresh radish, boiled potatoes and boiled beets into strips. Pour warm boiled water, add fresh beetroot, vinegar, salt, sugar and powdered sugar. Place in the refrigerator to steep for 12 hours.
Step 2. Before serving, add sour cream and kefir.
Step 3. Cut the pre-boiled chicken heart into circles.
Step 4. Boil the quail egg.
Step 5. Cut the radishes into thin slices, cucumbers and boiled potatoes into small cubes.
Step 6. Place the beetroot soup on a serving plate, place a chicken heart in the middle, and place a quail egg, cut into two parts, next to it. Top with finely chopped green onions, dill, parsley leaves and radish slices.
Okroshka recipe with smoked salmon
Agree, an unusual combination of ingredients. Then, even more so, you should try it!
Ingredients:
- Rye kvass – 1.5 l
- Smoked salmon – 300 g
- Potatoes - 4 pcs.
- Eggs - 4 pcs
- Onion (small) - 1 pc.
- Fresh cucumbers (small) 1 pc.
- Dill - 1 bunch
- Green onions - ½ bunch
- Sour cream – 200 g
- Grated horseradish (fresh or canned) - 2 tsp.
- Salt to taste
- Sour cream to taste
Cooking method:
- Boil the potatoes in their skins, cool and peel. Cut it, cucumbers and onion into small cubes.
- Boil the eggs hard, rinse with cold water, peel and finely chop. Cut the fish into pieces. Finely chop the greens. Mix sour cream with horseradish.
- Combine fish, eggs, vegetables and herbs in a large bowl. Stir, place on plates, top with kvass and serve with sour cream.
Beetroot soup with chicken
Photo: Meat Puppets bar restaurant
Recipe by Sergei Kvasov, chef of the Meat Puppets Bar&Meatarea restaurant
- 2-3 medium beets
- 300 ml drinking yoghurt
- 500 ml cold boiled water
- Lemon juice
- 300 g chicken thigh fillet
- 2 fresh cucumbers
- 2 boiled eggs
- Green onions
- Salt and pepper
Step 1. Wash the beets, pour oil, salt, wrap in foil and bake in the oven until done.
Step 2. Salt the thigh and fry on both sides until cooked.
Step 3. Peel the cooled beets, add yogurt, lemon juice, water and blend with a blender until smooth. Add salt to taste. Place in the refrigerator for 2 hours.
Step 4. Place diced chicken thigh, boiled egg, and fresh cucumber on a plate.
Step 5. Pour the beetroot base with yogurt, sprinkle with green onions.
Botvinnik with raspberry-beet sorbet
Photo: restaurant “U DYADI MAXA”
Recipe by Kirill Berger, brand chef of the restaurant “U U DYADI MAX”
Article on the topic
Cold cream and Parma ham. We prepare fashionable refreshing soups 4 servings
- 400 ml kvass
- 800 ml fresh beetroot
- 8 quail eggs
- 120 g fresh cucumbers
- 100 g young radishes
- 80 g celery stalks
- 80 g boiled beets
- 40 g green onions
- 1 large green apple
- 60 g young beet tops
- 60 g fresh spinach
- Dill or parsley
- 1 tbsp. l. lemon juice
- 120 g frozen raspberries
Step 1. Cut raw beets into cubes and freeze along with raspberries for sorbet.
Step 2. For dressing, prepare fresh beets.
Step 3. Bring the fresh juice to a boil (literally a second) and cool.
Tip: Combine with kvass and lemon juice just before serving.
Step 4. Cut all the vegetables into cubes, sprinkle with a little olive oil and place on plates. Add 4 halves of quail eggs, onions and finely chopped greens.
Step 5. Blend frozen raspberries and boiled beets with a blender until smooth. Place into plates with a spoon and pour with fresh beetroot juice.
Cold soup recipes
On a sultry summer day, when heavy food does not fit into the mouth, few people will refuse cold soup or okroshka.
Kholodniki made from sorrel and beets are more common in Belarus. The Russians are leaning on okroshka. There are other cold soups. We offer you recipes for dishes that you can prepare without spending a little time in the kitchen. REFRIGERATOR
By the way, kholodnik is considered a national dish of several Eastern European cuisines: Belarusian, Lithuanian, Latvian, Ukrainian and Polish.
It is prepared on the basis of kefir, beetroot or sorrel decoction with milk with the addition of pickled beets and fresh vegetables (cut cucumber, onion, dill). Then it is cooled, and before serving, chopped boiled egg and sour cream are placed in it. It is customary to serve boiled potatoes as a side dish for cold meats. Belarusian coldweed
You will need:
large beets - 1 pc., cucumber - 2 pcs., eggs - 2-3 pcs., green onions - 1 bunch, dill or parsley - 1 bunch, salt - 0.5 tsp, sour cream - 3-4 Art. l., vinegar (optional) - 1 tbsp. l.
Boil the beets in their skins, peel them. Boil the eggs hard. Rinse the cucumbers. Grate all these ingredients on a coarse grater. Finely chop the greens (dill and parsley). Place everything in a saucepan, fill with bottled or boiled cold water, add sour cream, stir.
BOTVINHA
This is an original dish of Russian cuisine, which is a cold soup made with sour kvass, to which pre-cooked and pureed sorrel, beet tops, spinach, green onions, nettles and other edible herbs are added. Traditionally, botvinya is served with boiled, fresh or salted fish. In the classic version, it should be something from the sturgeon breed, but in modern conditions, anything goes (for example, smoked mackerel). Until the 19th century, crushed ice was also added to a plate of botvina to keep the dish cold as long as possible. Botvinya is especially good in the summer heat - it is easier on the stomach than okroshka and has an excellent refreshing effect.
Botvinya with spinach
You will need:
bread kvass - 1.5 l, cucumbers - 3 pcs., green onions - 1 bunch, dill - 1 bunch, sorrel - 100 g, spinach - 100 g, chopped canned horseradish - 2 tbsp. l., paste mustard - 2 tbsp. l., fish fillet - 1 kg.
Boil the fish until cooked, drain the water, let cool and cut into fairly large pieces. Sort the spinach and sorrel, remove tough stems and rinse well. Pour hot water over the spinach and cook over high heat for 8 minutes. Place the sorrel in a saucepan (deep frying pan), pour in a little water and simmer for 10 minutes. After this, pass the sorrel and spinach through a meat grinder and cool. In the resulting puree, add mustard, horseradish, cucumbers cut into half rings, fish, finely chopped greens (onion and dill). Add cold bread kvass and stir.
OKROSHKA
Since the name of the dish itself comes from the verb “crumb” (meaning finely chop), the basic rule for its preparation is not to chop the ingredients into large pieces. In classic okroshka, everything is cut into cubes of approximately the same size. However, some housewives follow the path of least resistance and prefer to quickly grate cucumbers, radishes and boiled eggs on a coarse grater. There are several recipes for okroshka, and in any case this dish turns out tasty and satisfying. Initially, the main liquid component here was homemade rye kvass - this is how okroshka was prepared in the 18th century, when this cold soup found its way into recipe books. Nowadays okroshka is also prepared with whey, beer, kefir, ayran, mayonnaise, tomato juice, beet broth and even mineral water. Over time, another component has been replaced - the meat provided for in the traditional recipe is now rarely used, preferring a more universal option - boiled low-fat sausage. An important point - if you choose to prepare okroshka with kefir, keep in mind that the lower the percentage of its fat content, the more sour it is.
Okroshka on kefir with sausage
You will need:
potatoes - 3 pcs., fresh cucumber - 2 pcs., radishes - 10 heads, dill - 1 bunch, green onions - 1 bunch, eggs - 2 pcs., boiled sausage - 300 g, kefir - 2 l, water (drinking) or boiled) - 1 glass, lemon - 0.5 pcs., salt, pepper - to taste.
Boil the potatoes in their skins, cool, peel and cut into small cubes. Boil the eggs, peel and cut in the same way. Wash the cucumbers and radishes, cut them into cubes or half rings - as you like. Cut the sausage into thin strips. Finely chop the greens (onion and dill). Place all ingredients in a saucepan, pour kefir. Add a glass of water, squeeze the juice of half a lemon, salt and pepper to taste.
PRISON
A traditional Russian liquid cold dish, which is bread or crackers, crusts, crumbled into water with salt and flavored with a small amount of vegetable oil. You can also use milk as a base for turi (this option is usually prepared for children). In general terms, tyurei is a dish made from bread crumbled into kvass, milk or water. You can add finely chopped or pureed vegetables, green or onions, and other greens to the turyu. Until the 19th century, prison was an everyday dish in village families and was considered the food of the poor. Modern prison serves as a kind of liquid snack, usually prepared in the summer, on hot days. It is used immediately after preparation; it is not prepared for future use, since the bread in liquid very quickly becomes soggy and turns into porridge.
Prison in Russian
You will need:
rye bread - 2 slices per serving, garlic - 2 cloves, green onion - 1 bunch, cucumber - 1 piece, chopped canned horseradish - 1 tbsp. l., vegetable oil - 2 tbsp. l., salt - to taste, ground pepper - to taste, kvass - 1.5 liters.
Lightly dry the slices of bread in the oven or microwave, rub thoroughly with garlic, cut into large cubes, and set aside. Wash the onion, chop finely, pour into a saucepan, lightly mash with your hands, add salt and pepper to taste. Add cucumbers, horseradish and vegetable oil cut into half rings, and mix again. Then dilute the resulting mass with cold bread kvass. Pour bread cubes into deep plates and then pour in the soup.
TARATOR
This cold soup, very easy to prepare and popular in the summer heat, is the national dish of Bulgaria and Macedonia. Usually served before main courses or at the same time as them. Main ingredients: sour milk (unsweetened liquid yogurt), cucumbers, garlic, walnuts, dill, vegetable (often olive) oil, water, salt, spices. As an option, you can replace sour milk with water acidified with vinegar, and cucumbers with a green salad. With some variations, this dish is also popular in neighboring countries - Turkey and Albania. The Greek tzatziki (tartar) sauce has a similar composition.
Bulgarian tarator
You will need:
cucumbers (small size) - 7 pcs., kefir - 2 l, water (mineral carbonated) - 1 glass, vegetable oil - 2 tbsp. l., dill - 1 bunch, garlic - 2 cloves, pine (or any other chopped) nuts - 0.5 cups, salt - to taste.
Grate the cucumbers on a coarse grater, crush the garlic in a garlic press or grate on a potato grater. Finely chop the dill. Mix all ingredients in a saucepan, add vegetable oil, salt to taste. Lightly fry the nuts in a frying pan (until aroma appears) and also add to the pan. Pour the resulting mixture with kefir and put it in the refrigerator to “ripen” for at least two hours.
Beetroot soup with beef tongue
Photo: Soho Country Club Restaurant
Recipe by Evgeny Cherednichenko, chef of the Soho Country Club restaurant
For the broth base:
- 3 beets
- 100 ml vinegar
- 5 g salt
- 10 g sugar
Article on the topic
Okroshka, botvinya, tyurya and beetroot soup.
What cold soups were prepared in Russia ? Filling (1 serving) :
- 10 g tongue
- 20 g beets
- 20 g cucumber
- 1 quail egg
Step 1. Boil the beef tongue. Peel and cut into strips.
Step 2. For the broth, cut the beets into small cubes, add water and cook separately. Add salt, sugar and vinegar to it.
Step 3. For the filling, cut the beets and cucumber into strips and mix. Add a language.
Step 4. Boil the quail egg.
Step 5. Pour the beet broth into a separate container, dilute slightly with boiled water, season with sugar and let cool.
Step 6. Serve the base and broth separately.
