Young tops soup. Beet tops soup: recipes for hot and cold first courses

Details

Basically, modern housewives throw away beet tops, but in vain. You can make a healthy and very tasty soup from the leaves of this root vegetable. Today we will tell you how to properly prepare beet tops soup and provide several simple and interesting recipes.

Your family will definitely like the dish, so diversify your family dinner and prepare a delicious soup. Preparing the soup is so simple that even a novice housewife can handle it.

Beetroot soup with meat broth

Required ingredients:

• meat broth - 2 l;
• young beets with tops – 400 g;
• parsley root – 2 pcs.;
• potatoes – 2-3 pcs.;
• onions – 1 pc.;
• carrots – 2 pcs.;
• tomato – 2 pcs.;
• butter – 1 tbsp. l.;
• dill – 1 bunch;
• sour cream – ½ cup;
• salt and spices - to taste.

Cooking process:

Peel potatoes, carrots, onions and beets. Finely chop the carrots, onions and beets, place in a frying pan with vegetable oil and sauté for 15 minutes.

Cut the remaining tops and tomatoes into small slices. Now bring the meat broth to a boil and add the potatoes and tops, mix and wait until it boils again. Next, add the sautéed vegetables and tomatoes to the pan.

Add salt and pepper to your taste. Cook beet tops soup for twenty minutes, at the end of cooking add chopped herbs and remove from heat. Let the finished soup brew and serve with sour cream.

Cold beet soup

In the summer, okroshka will be replaced by cold tops made from beet tops. This soup will not only fill you up and energize you, but will also refresh you on a hot day.

Compound:

• 4 beets;
• 4 cucumbers;
• 5 eggs;
• green onion feathers;
• dill;
• salt.

Preparation:

Prepare a traditional Russian first course - soup based on kvass, beetroot broth and red fish. Such botvinya is truly worthy of a royal table.

On a note! For fish, give preference to stellate sturgeon, salmon or sturgeon. And you can complement the taste of the dish with shrimp or crayfish.

Compound:

• bread kvass - 1 l;
• white kvass surveyed – 250 ml;
• 2 tbsp. boiled sorrel;
• 1 tbsp. boiled nettle;
• beets with tops – 3 pcs.;
• 1-2 cucumbers;
• 1-2 tbsp. l. chopped horseradish root;
• half a lemon;
• salt;
• 1 tsp. granulated sugar;
• 1.5 tbsp. l. chopped dill;
• green onion;
• mustard;
• 500 g fish.

Preparation:

1. Separate the tops from the beets and thoroughly wash both the greens and root vegetables.
2. Boil the tops and beet roots in different pans.
3. Wash the sorrel and boil for three minutes, then place it in a colander.
4. Wash the nettles and pour boiling water over them. Let's put it in a colander too.
5. Finely chop the beet tops, nettles, and sorrel with a knife. Just don't use a blender or other kitchen gadgets for this purpose.
6. Finely chop the beet root vegetables and combine with herbs.
7. Wash and chop the green onion and dill.
8. Add the greens to the rest of the ingredients, add salt and stir.
9. Wash the cucumbers and chop them into small cubes. Let's leave them for now.
10. We combine two types of kvass.
11. Cut the zest from half a lemon and chop it. Let's squeeze out the juice.
12. Combine lemon juice and peel with granulated sugar.
13. Add chopped horseradish and mustard.
14. Dilute the resulting mass with 1-2 tbsp. l. kvass and stir.
15. Then pour out the rest of the kvass.
16. Place the botanical mixture into the kvass, add the cucumbers, stir and place in the refrigerator for half an hour. This time is enough for the tops to become sour.
17. In the meantime, clean the fish and place it in boiling, slightly salted water.
18. Add the onion and dill. For aroma, add a couple of laurel leaves and a black peppercorn.
19. Cook the fish for 10-15 minutes. You can use not fresh, but salted or smoked fish. Then you need to cook it for 3-4 minutes.
20. We serve botvinya, following Russian traditions: pour soup into one plate, put fish into the second, and ice cubes into the third, which must be added during the meal to keep the dish cold. And rye bread is served with botvinya.

Beet tops soup is an incredibly healthy, light and nutritious dish, enriched with vitamin micro- and macroelements. Beet tops add a touch of freshness and original taste to the first dish. This soup will fit perfectly into the diet of people who watch their weight, but at the same time love to eat delicious food.

Vegetable soup from beet tops

Required ingredients:

• beet tops – 1 bunch;
• petiole celery – 3 pcs.;
• vegetable broth – 1 l;
• onions – 1 pc.;
• carrots – 1 pc.;
• potatoes – 2-3 pcs.;
• bay leaf – 1 pc.;
• allspice – 3-4 peas;
• salt - to taste.

Cooking process:

Peel the potatoes, onions and carrots and put them in a saucepan. Fill with purified water and cook until tender. At the end of cooking, add salt, bay leaf and allspice. Strain the finished broth and place the vegetables on a plate.

Cut the onions into cubes and grate the carrots. Add the chopped tops to boiling vegetable broth and boil for about ten minutes. Then add potatoes, carrots, celery and onions. Boil the vegetables for twenty minutes.

At the end of cooking, add salt to your taste and remove from heat. Infuse the finished beet tops soup and serve with chopped herbs and sour cream.

Recipe for Beet Tops Soup. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Beet tops soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of beet tops soup is 29.4 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Beetroot soup with beef

Required ingredients:

• beef – 0.5 kg;
• beet tops – 300 g;
• purified water – 3 l;
• potatoes – 3-4 pcs.;
• onions – 1 pc.;
• carrots – 1 pc.;
• spices and salt - to taste.

Cooking process:

Rinse the meat under cold water and put it in a pan, fill it with purified water and boil until tender. Strain the resulting broth and transfer the meat to a plate to cool.

Next, peel the potatoes and cut them into cubes. Add to the boiling broth and cook for 15 minutes. During this time, peel the onions and carrots. Cut the onion into cubes, carrots into thin slices. Cut the beet tops into thin strips.

Now add chopped vegetables and meat, previously cut into portions, to the soup. Bring the soup to a boil, add salt and pepper to your taste, stir and add chopped herbs if desired.

Stir the finished soup, let it boil again and remove from heat. Pour the finished dish into portioned plates and serve with sour cream.

Enjoy your meal.

Many probably remember the fairy tale about “tops” and “roots”, in which a cunning little man several times deceived a simple-minded bear who wanted to profit from someone else’s labor. However, if the matter concerned beets, then the peasant would have to scratch his head, because beet tops in Rus' have long been valued as a healthy delicacy, not inferior in taste to root vegetables. In addition, modern nutritionists claim that beet tops contain much more vitamins and other useful substances than beets.

We offer a recipe for a popular and beloved dish among the people - cabbage soup with beet tops, the preparation of which will take no more than an hour and a half (along with cooking the meat).

This soup, like any cabbage soup, can be either lenten or lean. We will present meat soup, since the lean version is somewhat easier to prepare. Once you learn how to cook cabbage soup with meat, you can easily prepare a lean version.

How to make soup with beet tops

Ingredients:

• Lentils – 200 g green
• Beetroot – 800 g
• Garlic – 5 teeth.
• Lemon – 1 pc.
• Olive oil – 3 tbsp.
• Salt - to taste
• Water – 1 liter boiling water

Preparation:

1.

Wash the green lentils under running water and soak for twenty minutes in cold water. In principle, lentils can be cooked without soaking, no problem.

Drain and place the lentils in a wide, deep saucepan. Pour a liter of boiling water, bring to a boil and cook for twenty minutes.

2.

Wash beet tops or chard leaves and chop coarsely. I used frozen chard leaves. Place the tops on top of the lentils, press down to cover and cook for another ten minutes. Add salt to taste and remove from heat.

3.

Now let's prepare the dressing. Everything is simple here. Squeeze the garlic cloves through a press and mix with squeezed lemon juice and olive oil. To taste, add the dressing directly to the bowl of soup. This soup is best served slightly cooled.

Posted by: Zoryana Ivchenko | In the category: First courses, Tasty and inexpensive recipes, Everyday recipes, Soups for summer, Fresh herb soups, What to cook for lunch and dinner 06/02/2014

Ingredients

• pork - 200 g (if with a bone, then a little more. The meat broth only benefits from the bone, it turns out not just the water in which the meat was cooked, but a delicious rich broth - the basis of the soup's taste);
• beet tops - from 3 young root crops. Ideally, the tops go along with young beets. Only formed root vegetables, when they are still in “milk” ripeness, are especially tender and sweet. But the ideal option is not always possible. If the beets are already sufficiently ripe, then young root vegetables can be replaced with additionally prepared tops stems without leaves. The total will be: three “bushes” and peeled stems from one more beet;
• potatoes - 3 pcs. medium size. Summer soups don’t particularly “like” potatoes, so if you add a little less potatoes than you are used to, the taste will only benefit;
• onions - 1 pc. medium size;
• carrots - 1 pc.;
• tomato paste - 1 tbsp. spoon;
• garlic - a couple of cloves;
• greens (dill, parsley) - to taste;
• vegetable oil;
• salt to taste.

Soup from beet leaves (tops)

My husband’s family was in such a state... when they saw me collecting tops for soup, but after trying it, they liked it and asked me to cook it in the summer! I also prepare it in the winter - freezing the chopped tops. Of course, the recipe has been slightly modernized since my childhood; my grandmother, for example, did not add tomato paste, did not fry the beets and did not stew the tops in frying, but these are still insignificant differences from the original, the taste of the soup simply becomes more rich. I don’t call it borscht, since we always called it “tops soup.”

We will need approximately 2 liters per saucepan: Pork meat

200 grams (can be cooked without meat) Potatoes – 3 medium pieces. Beet tops bushes together with beets – 3 pcs. Onion – 1 medium pc. Carrots – 1 medium pc. Tomato paste – 1 tsp. Garlic – 1 clove (optional) Salt to taste

Cut the meat into pieces and prepare the broth. Cut the potatoes into cubes and add to the prepared broth. Salt the broth. While the potatoes are boiling, separate the beet tops from the beets, clean the beets and cut them into cubes.

1 tbsp. vegetable oil, lightly fry the onion until transparent, add carrots, fry a little, then add beets, fry a little

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Preparation

1. Prepare the broth. Fill the meat with water, salt it, put the pan (volume 2.5 liters) on the fire. At the first stage, the fire is maximum, but as soon as the broth boils, we switch the stove to minimum heat so that the liquid barely gurgles. Be sure to remove the foam! This guarantees not only the transparency of the broth, but also its taste.
2. While the broth is preparing, we manage the root vegetables. Peel potatoes and carrots. Chop the potatoes the “peasant” way: cut the peeled potato deeper with a knife and break off small pieces. You can, of course, cut potatoes in the modern way - on a board. But, firstly, the “peasant” method limits the contact of the vegetable with the metal of the knife, and secondly, the natural break of the potato in the soup looks more appetizing.
3. Chop carrots into small cubes.
4. We take the bone out of the broth. Separate the meat from the bone, then cut the meat into small pieces along the grain. Return to broth, add potatoes.
5. While the broth is boiling again, peel the onion and chop it into small cubes.
6. Chop the leaves and stems of the beet tops. The stems are cubed, and we try not to chop the leaves too much; we cut them at least a centimeter wide.
7. Let's move on to frying. Heat vegetable oil in a frying pan. Add onion to oil, fry it until golden brown. Then put the prepared carrots into the frying pan and fry until the oil acquires a beautiful orange hue. Then add the tops and a spoonful of tomato paste and lightly fry.

It must be said that in the traditions of old Russian cuisine, cabbage soup was made with flour dressing - a spoonful of flour was fried in the frying immediately after the onion, but for some reason modern recipes are silent about this detail.

8. We put half of the tops into the broth, and the other half into the frying pan.
9. Add the broth to the frying pan along with the leaves of the tops, and simmer the contents of the frying pan over low heat for about five to seven minutes. Boiled tops and stewed ones have a different taste, so if you prepare cabbage soup as suggested here, then this shade of taste will become your little secret, which will make the soup pleasantly different from those prepared by others.
10. Finely chop the garlic and herbs. Transfer the roast into the broth. At this magical moment, the broth turns into cabbage soup!
11. Throw the garlic and herbs into the boiling soup, turn off the stove, and put a towel folded several times on the lid of the pan - the soup simmers until ready for another fifteen minutes.

Soup made from beet tops, known as botvinya, is both tasty and healthy. It is prepared in different ways, so your culinary imagination can run wild here! So, your favorite vegetables are added to this dish. It is cooked in vegetable and meat broth. And in the dietary version, botvinya is prepared in water.

Beet tops soup: traditional recipe

This version of botvinya can only conditionally be classified as traditional. The fact is that there is no classic recipe for this dish as such. You can change its composition with different vegetables to suit your taste.

Compound:

• beet;
• beet tops – 2-3 pcs.;
• carrot;
• 2-3 pcs. potatoes;
• zucchini;
• tomato;
• salt;
• ground pepper;
• refined vegetable oil.

On a note! Such botvinya can be safely included in a lean and dietary diet.

Preparation:

Beetroot soup recipe. Beetroot soup

> Miscellaneous >

23.10.2019

Soup with beet tops without meat is an incredibly bright, colorful dish for a non-boring lunch. The food turns out to be very tasty, appetizing and truly healthy.

After all, the value of beet leaves and petioles is many times greater than the vitamin content of the root vegetable itself.

Therefore, in the summer season, when you have the opportunity to pick wonderful tops from your own garden bed, you should not miss the opportunity to enjoy healthy food.

Ingredients for soup with beet tops:

1. beet tops – 200 g;
2. beets – 100 g;
3. potatoes – 200 g;
4. carrots – 1 pc.;
5. onions – 0.5 pcs.;
6. lemon – 1 pc.;
7. green onions - 2 feathers;
8. dill – 20 g;
9. tomato paste – 2 tbsp. l;
10. water – 3 l;
11. vegetable oil – 30 ml;
12. salt, spices - to taste;
13. garlic – 3 cloves;
14. sour cream - to taste.

How to make soup with beet tops: step-by-step recipe

Peel and rinse vegetables (potatoes, carrots, onions, beets).

We wash the beet tops well. We give preference to young leaves without damage, juicy and fresh. They contain the maximum amount of vitamin C.

We clean and wash the garlic.

Rinse green onions and dill and dry.

Cut the potatoes larger, as for soup. And carrots, onions and beets - in small cubes.

Pour water into the pan, lower the potatoes and cook until boiling over high heat. Then remove the foam, reduce the power and cook for 10 minutes.

Pour vegetable oil into a frying pan, add beets, carrots and onions, mix, fry for 15 minutes, stirring. The vegetables should become soft.

At this time, chop the dill, green onions, and garlic.

We cut the beet tops (leaves) into narrow ribbons, and the petioles into pieces.

Add tomato paste, salt, and spices to the frying pan where carrots, onions and beets are fried. Mix.

Place the beetroot-carrot-onion mixture into the boiling water in which the potatoes are cooked. Cook for 10 minutes. Taste and add salt if necessary.

Lay out the chopped beet tops. Mix. Cook for 7 minutes.

Add dill, green onions and garlic. Cover the pan with a lid, turn off the heat and leave the soup for 10-15 minutes.

After a while, pour the soup with beet tops into portioned bowls, add sour cream and fresh herbs if desired. Wash the lemon, wipe it and use it to obtain lemon juice. When serving, pour half a tablespoon of juice into each serving. You can increase or decrease the amount of acid. You can put a lemon wedge in the soup instead of juice.

This amazingly aromatic and beautiful meatless soup will appeal to lovers of healthy food. The dish is delicious hot, but it will also be good cold. It's easy to prepare and looks very impressive. An interesting option for diversifying your everyday menu.

Beet tops soup: recipes for hot and cold first courses

Soup made from beet tops, known as botvinya, is both tasty and healthy. It is prepared in different ways, so your culinary imagination can run wild here! So, your favorite vegetables are added to this dish. It is cooked in vegetable and meat broth. And in the dietary version, botvinya is prepared in water.

Beet tops soup: traditional recipe

This version of botvinya can only conditionally be classified as traditional. The fact is that there is no classic recipe for this dish as such. You can change its composition with different vegetables to suit your taste.

Unusual borscht

Be sure to cook borscht with beet tops and sorrel. This dish is best cooked with beef broth. The result will be a satisfying, rich and aromatic borscht.

On a note! To prepare the broth, it is better to use beef pulp on the bone.

Cold beet soup

In the summer, okroshka will be replaced by cold tops made from beet tops. This soup will not only fill you up and energize you, but will also refresh you on a hot day.

Fish soup with beet tops in Russian

Prepare a traditional Russian first course - soup based on kvass, beetroot broth and red fish. Such botvinya is truly worthy of a royal table.

On a note! For fish, give preference to stellate sturgeon, salmon or sturgeon. And you can complement the taste of the dish with shrimp or crayfish.

Unusual borscht

Be sure to cook borscht with beet tops and sorrel. This dish is best cooked with beef broth. The result will be a satisfying, rich and aromatic borscht.

On a note! To prepare the broth, it is better to use beef pulp on the bone.

Compound:

• 2-3 beets with tops;
• 0.5 kg beef;
• 6-7 pcs. potatoes;
• salt;
• ground pepper;
• sour cream;
• 1-2 laurel leaves;
• 100 g sorrel.

Advice! Instead of raw potatoes, you can add ready-made mashed potatoes.

Preparation:

What is tops?

Tops are fresh beet leaves, mostly young, without hard veins, although some fans eat chopped stems.

The soup has its own name: balanda, which means “quinoa” in Lithuanian. What is quinoa? This is a herb that our great-grandmothers also added to green soups along with nettles, dandelion leaves and green onion shoots. Just a hundred years ago, tops were an invariable component of classic borscht, but for some unknown reason they stopped adding them.

What is this soup called?

The soup made from beet tops, the recipe for which is given in the article, is called botvinya (in some regions of Russia - botvinnik). Essentially, this is a type of cold summer soup, where the base is sour kvass and a variety of greens: young beet leaves, spinach and sorrel, dill and green onions. Resourceful housewives and supporters of healthy eating add young leaves of carrots, nettles, quinoa and watercress. Also, separately boiled fish is added to the botvinya - then the soup is considered “full”, and if without fish, it is considered lean.

Modern cuisine offers several versions of this wonderful soup, but some of them violate the essence of this dish: botvinya is a cold soup, that is, not a vegetable or meat broth, boiled with vegetables (potatoes, carrots, etc.), with the addition of chopped herbs, like, for example, green Also, ignorant people confuse botvinnik with okroshka, not knowing the subtle difference between these dishes.

Soup with beet tops

In spring and summer comes a wonderful season for the cook - there are a lot of fresh vegetables and herbs, from which you can make not only a variety of salads, but also delicious main courses. Soups with sorrel, nettle and beet tops in this sense are classics of the genre. And if you have already tried sorrel and nettle soup, then it’s worth mastering the summer beetroot soup with tops. It's very tasty and healthy! For this recipe, it is better to use young leaves, which must first be picked, sorted, washed and lightly dried on a towel. So, let's start preparing soup with beet tops!

A set of ingredients for a classic soup recipe

The following products are used for this soup:

• Beet tops along with the root crop - three small pieces (there should be at least twenty leaves).
• Fresh cucumbers - 2-3 small pieces so that there are no seeds.
• 0.7 liters of sour (light) kvass.
• Half a lemon.
• One bunch of green onions, dill and any other greens.
• Fillet of any red fish - 300 grams + 200 grams of white river fish. According to some versions, only white fish is taken - it’s up to the cook to decide.
• Grated horseradish root - 1-2 tbsp. spoons.
• Salt, black pepper to taste and thick sour cream for serving.

Young beet soup with tops is an undeservedly forgotten work of culinary art that requires a lot of attention when preparing. Although it was appreciated by high-society gourmets, its fame gradually faded due to the fact that during Soviet times botvinya began to be considered a poor man's soup.

Cooking process

First, the fish is boiled in a small amount of water with seasonings and black pepper. Without removing it from the broth, you should cool it and only after complete cooling, remove it, cut into portions, removing the seeds.

The same broth can be used to scald greens, which are first finely (but not pureed) chopped and dipped in a boiling broth for a couple of minutes. Next, place the greens in a colander to drain the liquid. Peel the cucumbers and finely cut into cubes. Peel the beet roots, grate them on a coarse grater and lightly simmer them in the same water, never boiling them.

Prepare the dressing: mix lemon zest and juice, mustard and horseradish, as well as 1 teaspoon of sugar and dilute with a small amount of kvass. Let the sauce sit for ten minutes and pour the remaining kvass into it. Next, add chopped cucumbers and previously prepared herbs to the resulting mixture and place in the refrigerator for at least two hours so that the products exchange taste and aroma.

Before serving, soup is poured into a plate, two pieces of fish are placed (one white and one red), as well as a spoonful of sour cream. The soup is served cold and is an excellent lunch dish in the summer heat.

How is this dish useful?

Soup with beets and tops is ideal for people who want to lose weight, because the calorie content of such a dish is only 50 kcal per 100 grams of product, and the presence of vital vitamins C, E, B makes tops indispensable for vascular and digestive diseases.

The presence of choline in beet tops helps restore the proper functioning of the liver, preventing it from “overgrowing” with fat, and the presence of pectin regulates the functioning of the intestines, stimulating the removal of toxic substances that settle in it as a result of poor nutrition and eating foods with high fat content.

For patients with diabetes, anemia and diseases associated with improper metabolism, beet tops soup will be a reliable assistant in overcoming these ailments, and for supporters of a healthy diet - an excellent variety of diet.

Instead of fish, you can add any seafood to botvinya: crayfish or crab meat, scallops, mussels or shrimp - after all, this soup is considered a mixture of fish soup and okroshka, from which kvass and herbs are present. Therefore, you can experiment with ingredients, finding your own unique recipe for botvinya and bringing a long-forgotten dish back to new life.