Russian cuisine: preparing cold beetroot soup in 5 variations

Bright, aromatic and satisfying beetroot soup is a cold dish that is best prepared in spring, summer and early autumn. Tender greens collected from your own garden and beets straight from the garden are the best ingredients for the recipe. But even store-bought products in the warm season can provide a refreshing and light taste!

Traditional beet soup is prepared from the broth, for which sorrel and beet tops are used. An integral part of the recipe is heat-treated beets, cucumbers and a sea of greens. Onions and potatoes, as well as eggs, are used to taste. If the dish is prepared for a diet menu, then potatoes can be omitted.

Beetroot soup with sausage

In the summer I often cook cold soups, especially beetroot soup, but at my husband’s request I started adding sausage, well, the huge man can’t get enough, what can you do? And it really turns out very satisfying.

Products:

300 g sausages
4-5 young beets
1 bunch of dill
5 potatoes
5-6 radishes
3 eggs
Salt
A little juice from a lemon

Besides the fact that I add sausage to the recipe, I don’t boil the beets, they are young, all the vitamins are in a plate.

I choose red, rich beets so that the soup is beautiful, wash them, chop them on a coarse grater, if you have time, you can cut them into strips, thinly. And I also add tops, but this is not for everyone.

Place the beets in a large saucepan, add hot water and cook for at least half an hour. Then squeeze the lemon juice, half is enough. The soup base is ready, let it cool.

Boil potatoes (in their jackets), eggs (hard boiled), cut into cubes when cooled and chop cucumbers, radishes, sausage and green onions in the same way. We'll put everything together, but we won't add it to the soup. Pour the yushka into plates and add the slices.

Beetroot soup with pickled beets

To prepare it, you need to have pickled beets on hand - I always have them at home. However, this product is always on sale in any store - whole root vegetables, diced or coarsely grated. This dish also uses marinade from a jar.

A mandatory addition is sour cream. Without it, the taste is completely different! And lots and lots of fresh greens - it’s tasty and healthy. Before serving, I recommend letting the beetroot stand for about 15 minutes.

Ingredients

Beetroot
Boiled water 2000 ml
Green onion 2 bunch
Cucumbers 2 pcs.
Pickled beets 800 g
Salt 0.5 tsp.
Fresh dill 2 bunch
Chicken eggs 2 pcs.
Refueling
Sour cream 200 g

Description of preparation

To prepare beetroot soup, we need pickled beets with marinade, cold boiled water, chicken eggs, cucumbers, green onions, fresh dill and salt to taste. Boil and cool the water. Let the eggs cook, and in the meantime chop the beets. Choose the method yourself, but I always use a coarse grater. Wash the cucumbers and cut them into small cubes. The eggs are hard-boiled - peel them and cut them into the same cubes as the cucumbers.

We also wash the fresh herbs and chop them finely. It is better to remove the stems of the dill so that there are no sticks in the beetroot (our family doesn’t like them and may even refuse to eat them). Now put beets, eggs, cucumbers, and herbs into the pan. Pour the marinade from the jar and fill it all with cold boiled water. Mix and taste. If necessary, add salt. Sometimes I add a pinch of sugar to balance the taste. Serve beetroot soup, generously flavoring it with sour cream.

Simple beetroot soup

Products:

3 beets
3 potatoes
2 cucumbers
A little parsley, dill
3 green onion feathers
2-3 lettuce leaves
3 cloves garlic
2 tablespoons fruit vinegar
2 eggs
1 teaspoon horseradish
0.5 teaspoon of mustard, not spicy
1 small spoon of sugar
Salt pepper
Sour cream

Wash the beets thoroughly, chop them into small cubes and cook. Sliced beets will cook in this way for about half an hour, add vinegar to the water, the beets will retain their rich color.

While it's cooking, let's cook the potatoes in their jackets and hard-boil the eggs. Let it cool, peel it and cut it into small pieces; if you want, it can be a little large, some housewives only cut the eggs into two pieces, there are no special strict rules here - it’s all a matter of taste. In the same way, chop all the remaining products and send them to the finished beets, which have already cooled. Mix crushed garlic with mustard and horseradish and season the soup. You can sit down at the table.

If the beetroot soup has not cooled down enough, and everyone is already looking at you with hungry eyes, put a couple of ice cubes and a couple of spoons of cold sour cream in the plates.

Beetroot soup with kefir

Products:

1.5 liters of kefir
2 medium beets
3 potatoes and the same number of cucumbers
2-3 fresh eggs
200 g balyk
One and a half liter bottle of mineral water

Keep mineral water and kefir in the refrigerator to keep them cold. We bring potatoes, beets with eggs until ready and finely chop them, cucumbers on a grater or by hand - into thin strips, balyk - like small thin noodles.

Pour cold kefir and mineral water into a saucepan or other container, add all the chopped products, mix and let it brew. Mineral water can be replaced with boiled cold water.

Cold beetroot soup with chicken broth and feta

Raw beets - 1 pc.;
Onion - 1 pc.;
Medium carrots - 2 pcs.;
Garlic powder - 1 tsp;
Salt to taste;
Ground black pepper to taste;
Chicken broth - 250 ml;
Feta for serving;
Chopped parsley for serving.

Peel the beets, carrots and onions, cut into cubes, put in a saucepan, pour in chicken broth. Place the pan on the fire, bring to a boil, reduce the gas to low and cook covered for 25 minutes. Add salt, pepper, garlic powder to the vegetables, stir and cook for another minute. Remove the pan from the heat and puree with an immersion blender. Cool the soup completely and serve with pieces of Feta cheese, sprinkled with fresh chopped parsley.

Beetroot soup with baked beets

Products:

700 g beets
There are several times less fresh cucumbers
4 eggs
A little dill and green onions
1 spoon of sugar
A little sour cream
5 tablespoons wine vinegar
Foil
salt

In this recipe we bake beets. First, wash it, wipe it with a towel and wrap it in foil, bake for about an hour, if it’s young, for an old one it will take another half an hour, the temperature should be 200 degrees. While it's baking, let's take care of other products. Boil the eggs hard, chop the cooled ones into cubes, chop the cucumbers and all the greens. Place in a saucepan, add salt, sugar and vinegar. The beets are baked, cooled, peel them and grate them on a coarse grater, you can cut them into strips, and add them to the rest of the products. Pour in cold boiled water, stir, and be sure to taste it, maybe add salt, maybe sugar, make it thicker or thinner. Everyone to the table!

See also: green borscht with sorrel, step-by-step recipe with photos.

Beetroot soup with shrimps on ayran

Baked medium beets - 1 pc.;
Cucumber - 1 pc.;
Avocado - 1 pc.;
Royal shrimp (boiled) - 150 g;
Green onion - 30 g;
Fresh parsley - 30 g;
Wasabi (or mustard) to taste;
Grated garlic - 1-2 cloves;
Salt to taste;
Ground black pepper to taste;
Ayran (or kefir) - 500–600 ml.

Peel the shrimp, boil for 2-3 minutes in boiling water, then drain the hot water, add cold water, cool, and strain. Place diced beets, cucumber, avocado, chopped herbs, and boiled shrimp in a saucepan. Season the vegetables with salt and pepper, add grated garlic, wasabi (or mustard), pour over ayran, stir and serve in glasses.

Beetroot soup with kvass

Products:

Bread kvass 1.3 l
Young beets 400 g
Carrots 100 g
Dill greens half a bunch
Vinegar 3% 2 spoons
Fresh cucumber 200 g
Green onion 100 g
Sour cream
Sugar 1 teaspoon
Salt

It's 35 degrees outside, you don't feel like eating anything, but some cold soup will do just fine, so let's get started.

My beets are young, along with the tops, which I cut off from the top, and they will also go into the beet garden. After washing thoroughly under running water so that all the soil is gone, I will finely chop the tops, and, having removed the skin, cut the beets into strips, just as my mother cut them into borscht. I will pour the beets in a large amount of water and let them cook until softened, the tops later, about 10 minutes will be enough for them.

A grater will help you cut the cucumbers and carrots, chop the onions and greens finely, peel the boiled eggs and cut them into halves. I will mix all the products with beetroot soup, add sour cream, 3 spoons, and all the products listed above. The kvass needs to be strained, I’ll do this using gauze, pour it into the beetroot soup base, mix it and definitely taste it, maybe I need to add something.

That's it, all that remains is to pour it into plates, lay out half an egg for everyone, and if anyone wants, sprinkle with dill.

How to cook “Kholodnik”

1. To prepare kholodnik we need boiled beets. You can boil it yourself or buy it ready-made. You can bake the beets in foil in the oven until soft (about 30 minutes) or use pickled ones. In any case, the finished beets must be peeled.

2. Grate the peeled beets.

3. Mix boiled grated beets in a saucepan with boiled water and lemon juice. With the help of lemon juice, we will preserve the bright color of the beets, and also add a touch of freshness to the cold storage.

4. Boil the eggs hard.

5. Cut peeled and boiled eggs into cubes.

6. Wash the cucumbers and cut into small cubes. If the cucumbers are young, you don’t have to remove the skin. If desired, you can scoop out the seeds from the cucumbers with a spoon.

7. In a saucepan or bowl, grind chopped green onions with salt. Place chopped cucumbers, boiled eggs in it, pour in the beetroot mixture. Add sour cream. Stir and garnish with chopped dill. The refrigerator is ready! Pour into bowls and serve with boiled potatoes. Bon appetit!

Cold beef soup

Products:

200 g beef
2 medium beets
3 potatoes
One fresh cucumber
2 testicles
Lemon juice
A little parsley, dill and green onion
Salt
Sugar a pinch
Sour cream or mayonnaise

Let's cook the meat, you can do it the night before, cut it into strips. Boil the beets and potato tubers, peel them, cut them into cubes, put the potatoes aside, and fill the beets with water and literally just bring them to a boil. Let it cool, you can speed up this process by pouring ice water into a container larger than a saucepan and putting the beetroot there. Chop the cucumber and eggs as you like, the taste will not change at all. Finely chop the greens.

When it cools down, add sugar and freshly squeezed juice, salt, taste, add all the other products, mix and taste again. If it’s too thick, add cold, but always boiled, water.

We told you how to prepare refreshing cold beetroot in the hot weather, choose any recipe, please your household!

Beetroot soup with ham

Baked beets - 1 pc.;
Cucumber - 1 pc.;
Ham - 100 g;
Boiled egg - 2 pcs.;
Boiled potatoes - 1 pc.;
Green onion - 30 g;
Fresh parsley - 30 g;
Lemon juice - 2-3 tbsp;
Salt to taste;
Ground black pepper to taste;
Bottled water (or cold boiled) - 500 ml;
Sour cream for serving.

Cut all the vegetables, ham and egg into cubes, chop the herbs, put everything in a saucepan. Pour water over everything, add lemon juice, salt and pepper to taste, stir. Cool the beetroot soup and be sure to serve with sour cream.