During the hot season, you usually don’t crave hot food. I want to cool my sun-heated body with something tasty and cold. If the famous okroshka replaces hot soup, then instead of borscht you should try making beetroot soup, the classic cold recipe is presented below.
Initially, it was a soup for servants; it consisted of boiled beets, kvass and cucumbers. Sometimes turnips and bread were also added to it. Now this is a famous cold beet dish that many housewives delight their family with.
Classic cold beetroot soup
To prepare cold soup we will need:
- 700-800 grams of beets;
- 1.5 liters of cold boiled water;
- 4 chicken eggs;
- 500 grams of cucumber;
- 50 grams of green onions;
- fresh bunch of dill;
- 5 tablespoons of wine vinegar;
- a tablespoon, without a slide, a spoonful of sugar;
- 2 teaspoons table salt;
- 400 grams of sour cream.
Wash the beets well and wrap each one in foil. Bake in the oven at 180 degrees until it becomes soft. All this will take about forty minutes. Remove the beets from the oven and let them cool.
Boil the eggs for about ten minutes until they are hard-boiled. Wash the cucumbers well and cut into small cubes in a saucepan. It is advisable to remove the tough skin.
The shells should be removed from the eggs and cut into pieces in the same way as a cucumber. Transfer to the chopped cucumber in a saucepan. Remove skin from cooled beets. Chop the beets into small cubes. Place in a saucepan with cucumbers and eggs.
Season the chopped ingredients with sugar, salt, vinegar, and pour in cold pre-boiled water. This will allow the sugar and salt to dissolve well.
Pour cold borscht into plates, season with delicious sour cream.
Cold potato beetroot soup
This recipe is practically the twin brother of the classic one, only it is made with potatoes. This makes it much more satisfying. Ingredients you will need:
- 2 chicken eggs;
- a bunch of juicy green onions;
- 2 potatoes;
- 2 fresh cucumbers;
- 3 small beets;
- table vinegar or lemon juice;
- salt and sugar;
- sour cream to taste.
- Cut the skin off the beets and place in a saucepan. Fill it completely with water, add a little vinegar (lemon juice) and sugar. Cook all this until the beets are ready. The broth should be strained and then cooled.
- Cut the cooled beets into strips or grate them. Place in a saucepan with the broth.
- Chop fresh cucumbers into strips.
- Potatoes should be boiled in their skins, cooled, and peeled. Then cut evenly into cubes.
- Chop green onions.
- Boil four hard-boiled eggs, peel them, cut each into four pieces.
- Pour the cooled beet broth over everything and add salt.
- When serving, add fresh sour cream.
Cold beetroot soup with added radishes
Products that will be needed:
- 400 grams of beets;
- 3 potatoes;
- 2 cucumbers;
- 6 radishes;
- 3 eggs;
- 50 grams of green onion;
- 50 grams of horseradish;
- 300 grams of sour cream;
- 5 ml vinegar;
- salt, sugar.
Peel the beets, divide them into several parts for faster cooking and boil in water until tender. First add vinegar to the water.
Once the beets are ready, remove the broth from them. Strain the broth and let cool. Grate the beets. Boil potatoes and eggs. Cut boiled potatoes and eggs into cubes.
Wash the cucumbers and radishes well and cut into cubes. Chop the onion and greens very finely. Add broth, horseradish, sugar and salt to the chopped ingredients. Add fresh sour cream and mix thoroughly.
Delicious recipe for vegetable beet soup with broth
The easiest option is to make beet soup with beet broth. This will be a very light soup (in terms of calories). But it won’t keep you full for long. But you can use it to refresh yourself as much as you want, but you won’t get better.
Ingredients:
- beets - 2 pcs.
- eggs - 4 pcs.
- fresh cucumbers - 3-4 pcs.
- radishes - 3 pcs.
- green onions, dill - 1 bunch each
- salt, sugar, lemon juice or acid
Preparation:
1. Peel the beets, wash them, add water and cook until tender (until soft).
2. Hard-boil the eggs, cool and cut into cubes. Cucumbers and radishes also cut into cubes. Finely chop the greens. Mix these products in one bowl and place in the refrigerator.
3.When the beets are cooked, grate them on a coarse grater. Add 1 tbsp to the beet broth. lemon juice or 1 tsp. citric acid, 1 tsp. salt, 1 tsp. Sahara. Stir until dissolved. Taste and balance acidity and sweetness if necessary.
4.Put the grated beets into the broth and cool with an ice bath. Then put it in the refrigerator.
5.Before serving, remove the beetroot broth and thick base from the refrigerator. Place the egg-vegetable mixture on plates and pour the broth over it. Serve with sour cream.
Beetroot soup non-standard hot
Required ingredients:
- water – 2.5 liters;
- two beets;
- carrot;
- onion;
- potatoes - 5 pieces;
- a bunch of parsley;
- 30 ml refined vegetable oil;
- salt, pepper;
- one dried laurel leaf;
- 2 tablespoons of thin tomato paste;
- sugar;
- vinegar.
- Grate the beets and carrots on a coarse grater.
- Chop the onion and herbs, cut the peeled potatoes into small cubes.
- Sauté the onion and carrots in vegetable oil for five minutes.
- Add beets and tomato paste diluted in sugar water to the onions and carrots.
- Add vinegar and pepper, simmer for another three minutes.
- Pour water into a saucepan and heat to a boil. Throw potatoes into water and cook until soft.
- Add roast and bay leaf.
- Cook for fifteen minutes, then turn off the heat. You should season everything with sour cream + finely chopped herbs.
Cold lean beetroot soup with potatoes
This soup is very light and will satisfy and refresh you in the summer heat.
Components:
- Beetroot 450 g
- Water 2 l
- Potatoes 5 pcs.
- Cucumbers 500 g
- Radish 200 g
- Adygei cheese 250 g or similar
- Green onions 1 bunch
- Dill 1 bunch
- Parsley 1 bunch
- Salt to taste
Preparation:
Boil a pot of water. Place the unpeeled potatoes in boiling water and cook over high heat. Check doneness with a fork. When she pierces the potatoes calmly, it means the potatoes are ready.
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Stop the fire and drain the water. Cool the potatoes to normal temperature. Cool it in the refrigerator, it will become cold, it will fall apart less, and it will be easier to cut
While the potatoes are cooking, grate the beets on a coarse grater
Place it in a saucepan and fill it with cold water.
Bring the beets to a boil; no need to boil. Turn off the stove and cool the broth.
During cooking, a small foam forms, you can skim it off or just stir it, at your discretion.
When the broth has cooled to room temperature, we send it to cool in the refrigerator with the potatoes. While the broth is hot, taste it and add salt if necessary.
The cheese can be cut into cubes or mashed with a fork.
Chop the potatoes into small cubes using a device or chop them with a regular knife
Finely chop radishes
Chop cucumbers into cubes
Finely chop the greens and add them to the vegetables.
Mix everything in a bowl until smooth, the base for the beetroot soup is ready
Place the base on a plate, pour in the cold broth along with the beets, add salt to taste
Stir
Serve cold
Beetroot soup with meat
This recipe is a more satisfying beetroot soup, since one of its ingredients will be meat. List of products:
- meat (pork, beef) – 400 grams;
- medium beets - 2 pieces;
- carrot – 1 piece;
- potatoes - 4 pieces;
- onion – 1 small;
- tomato paste – 2 tablespoons;
- vinegar (6%) – 2 tablespoons;
- sugar and salt;
- bay leaf – 1 piece;
- ground black pepper;
- black peppercorns – 2 grains;
- sunflower oil;
- green onions, parsley;
- sour cream.
Wash the meat, cut into pieces. Place the pieces in a saucepan with cold water and cook.
Cut the potatoes into standard cubes, grate the carrots. Cut the onion into small cubes. Boil the beets in their skins, then remove the skins and grate them on a coarse grater.
Place the potatoes into the broth and simmer for twenty minutes. Fry carrots and onions in sunflower oil, then add tomato paste and simmer for several minutes. After this, add beets, sugar, salt and vinegar. Simmer for about three minutes. After the potatoes are ready, add the dressing, as well as bay leaves, peppercorns, and parsley. Salt and pepper.
Bring the beetroot soup to a boil, simmer for another two minutes, turn off the heat. Let it brew for ten minutes. Serve with a mixture of sour cream and herbs.
How to cook beetroot soup with kefir
The ingredients are the same as for the first recipe for cold beetroot soup, but everything is filled with kefir, not water. If you want to make it meaty, cut some boiled meat or boiled sausage into a dish.
How to cook beetroot soup in a slow cooker
The set of ingredients is similar to the recipe for hot beetroot soup.
- In a multicooker bowl, fry onions, carrots, and boiled meat. To do this, you need to put the multicooker in the “Baking” mode. Add tomato paste.
- Pour broth over everything, add potatoes. Grate the beets and add to the multicooker bowl.
- Activate the “Extinguishing” mode for an hour.
- When the soup is ready, add herbs and sour cream.
There are many recipes for making beetroot soup. This dish is quite popular among the Slavs. This dish has been eaten since the 19th century and has been improved over the years. To diversify the menu, at least in the hot summer, you can prepare cold beetroot soup according to the classic recipe. A plate of cold borscht in the summer heat will cool the body and delight the stomach.
Cooking delicious cold borscht, recipe with meat
Summer has come. We eat cold soups.
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Beetroot soup is an analogue of okroshka. Their components are very similar, but it is based on vegetable broth, which was used when cooking beets.
For a change, let's prepare beetroot soup.
Ingredients:
- Boiled beef 30 g
- Fresh cucumber 30 g
- Radish 20 g
- Hard-boiled chicken egg 1 pc.
- Boiled beets 40 g
- Beetroot broth 250 g
- Dill
- Green onion
- Sour cream 1 tsp.
- Mustard ½ tsp.
- Salt
Preparation:
We wash fresh beets, peel them, chop them into strips and cook them in vegetable broth or water, add salt, sugar, bay leaf, and vinegar. Cook the beets until soft and cool.
We will need both the beets and the liquid in which they were boiled.
You can strain the solution through a sieve to separate the beets from the brine.
Finely chop the cucumber into thin strips and place it on a plate
Finely chop the radishes and add to the plate with the cucumbers. You can chop daikon instead of radishes; this, of course, will be a deviation from the recipe, but the result will also be very good.
From the meat we take boiled beef shoulder. You can add any beef to the beetroot soup, you just need to make sure that it is well cooked and soft. It is advisable to let the meat cool in the broth and then remove it. It will be saturated with meat juice and will be very tasty in the finished dish.
Cut the beef into strips
Place it on a plate with cucumber and radish
Let's start preparing the sauce. You can season the beetroot soup with sour cream, but you can prepare a special sauce.
To do this, mix sour cream with a boiled chicken egg yolk with the addition of mustard. Pour this sauce over the prepared dish.
Add beets, which we previously boiled and cut into thin slices
Chop a finely boiled chicken egg and place it on a plate. You can grate it, this is optional
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Add fresh aromatic green onions to the beetroot soup, cut them into long thin strips
Add some spices and salt. All that remains is to pour the resulting beet broth, add 2 ice cubes and the dish is ready
