Recipe for hot beetroot soup with meat: ingredients, cooking tips

Today we prepared a very tasty beetroot soup for lunch. Therefore, on a culinary topic, I would like to offer a recipe for traditional Russian cuisine made from beets. This is a very common vegetable that can be used to prepare many different dishes. However, the most popular is beetroot.

This dish, unlike many other first courses, is unique in that it can be served both hot and cold. When cold, it is simply irreplaceable in the summer heat, which puts it on par with the familiar okroshka.

While okroshka is now a fairly popular cold dish, beetroot soup does not enjoy such “fame.” But in vain, because this soup consists of much fewer components, and it is very easy to prepare. In addition, this soup contains much more vitamins, since only fresh vegetables are used in the preparation of beetroot soup.

Moreover, the benefit also lies in the fact that the vegetables are not fried in oil, but boiled. However, enough prefaces, let's get started.

What is the difference between borscht and beetroot soup?

The main ingredient in beetroot soup and borscht is beets. Because of this, many novice cooks confuse these dishes, but experienced housewives know the difference between borscht and beetroot soup. Culinary masters are able to find more than a dozen differences and share this with others.

Borscht is a multi-ingredient vegetable soup, the main ingredients of which are beets and cabbage. It is always served cold. Beetroot soup is also a soup, but it is prepared without cabbage and can be served either hot or cold.

Beetroot soup is often called “summer” borscht. And in fact, this is true, because this soup is most often prepared for lunch on hot summer days. Despite the fact that beetroot soup is generally considered a cold soup, there are also recipes according to which this dish is served hot. This is exactly the dish I will tell you about today.

So, let's prepare hot beetroot soup with eggs.

To prepare hot beetroot soup with eggs, you will need:

beef with bone – 700 g beets – 1 pc. potatoes – 2-3 pcs. pickled cucumber – 1 pc. boiled eggs – 2 pcs. green onions – 1 bunch sunflower oil salt sour cream herbs

How to cook hot beetroot soup with eggs:

1. Wash the beef thoroughly under running water and dry. Cut off most of the pulp and set aside for a while. Place the bone with the remaining pulp in a saucepan (at least 3 liters), add water and put on fire. Bring to a boil, skim off any foam that forms on the surface of the water, and cook for 10-15 minutes. After this, put the remaining pulp into a saucepan with boiling broth and cook until the meat is completely cooked (until the meat easily comes off the bone). 2. Remove the meat from the broth, cool slightly, remove the bone, cut the flesh into medium-sized pieces. 3. Strain the beef broth, pour into a clean saucepan, and return to the heat. Place the chopped meat into the pan. 4. Peel the potatoes, wash them, cut them into small cubes, and place them in a saucepan with broth. 5. Peel the beets and grate them on a coarse grater. 6. Heat sunflower oil in a frying pan and fry the beets. Add a few tablespoons of broth to the pan and simmer the beets under the lid (over low heat) for 5-7 minutes. 7. While the beets are stewing, grate the pickled cucumber on a coarse or medium grater and place in a pan with the future beetroot soup. Add beets there. 8. Wash the green onions, dry them, chop them finely, lightly fry them and add them to the pan with all the other ingredients. 9. Salt the beetroot soup to taste, stir, remove the pan from the heat and let the soup brew for 10-15 minutes. 10. Before serving, pour hot beetroot soup into portioned plates, add sour cream and boiled eggs, garnish with herbs (parsley, dill or cilantro).

Hot beet soup with eggs can be cooked not only in meat, but also in vegetable broth, or even in regular drinking water. If you want to prepare a lean version of hot beetroot soup with eggs, you can safely replace the meat with aromatic mushrooms. The taste of the dish will change somewhat, but will not become worse.

You can serve fresh rye bread or bran bread with hot beetroot soup with eggs.

Enjoy your meal!

Components of dishes

Borscht is prepared using a broth made from pork, poultry or beef. Shredded cabbage and chopped potatoes are added there. The dressing for the dish is made separately: beets grated on a regular grater are stewed in a frying pan or in a saucepan, pouring vinegar over them to preserve the color. Onions and carrots are fried in a second frying pan, and then tomato paste is added to the resulting mass and filled with a small amount of water. When the cabbage and potatoes are ready, combine all the ingredients in one pan and cook for another 10-15 minutes.

Any recipe for hot beet soup with meat first of all indicates that the basis of the dish is a decoction of beets. There is no need to add cabbage and tomato paste to it, and you can add chopped boiled egg to a plate with a ready-made dish.

How to cook beetroot so that it remains red

This is not at all difficult to do; you just need to add acid while cooking the beets: vinegar or lemon juice. And if the beets are fresh and have a rich color, you don’t have to add anything at all.

Ingredients

Pork – 300 g.
Beets – 1 pc.
Carrots – 1 pc.
Onion – 1 pc.
Potatoes – 4 pcs.
Lemon juice – 2 tbsp
Salt – 1 tsp
Bay leaf – 1 pc.
Black pepper - a pinch
Water – 2.5 l

How to cook beetroot soup with meat broth

First, cut the meat into small pieces, place them in a hot frying pan with vegetable oil, immediately sprinkle it with spices and fry for 3-5 minutes, until crispy. Do not fry the pork too much so that it does not turn out dry.

We transfer the meat into a pan, but without vegetable oil, we will fry the vegetables in it.

Peel the carrots and onions, chop the onion finely, grate the carrots on a coarse grater, put the vegetables in the frying pan where the meat was fried and fry a little until half cooked. If the vegetables burn a little, it is better to add a little water. Place vegetables in a saucepan.

I took large beets, rinse them under running water, peel them and grate them on a coarse grater, add them too. If you want you can cut it into pieces.

Meanwhile, peel the potatoes, cut into pieces and add to the soup. Cook all vegetables until done. I put all the vegetables in almost immediately, one after the other.

5 minutes before readiness, I add spices: bay leaf and ground black pepper. I also added lemon juice for acidity. If your beets are not red, add acid along with the beets.

Season the beetroot soup with sour cream and serve hot to the table. Bon appetit!

Classic

Hot first courses are considered a necessary component of every person's diet. It is thanks to them that the water balance in the body is restored and metabolism improves.

The standard recipe for hot beetroot soup with meat is used not only by housewives who cook at home, but also by chefs in many cafes, restaurants and other establishments. The classic dish is prepared in the same way as borscht, but without cabbage. To prepare a wonderful warming beetroot soup, you will need the following ingredients:

3 small beets;
2 carrots;
3 liters of water;
3 onions;
about 50 grams of greens;
15 milliliters of 9 percent vinegar;
Bay leaf;
4 cloves of garlic;
a pinch of salt and sugar;
30 milliliters of vegetable oil;
0.5 kilograms of pork or chicken breast (optional).

In general, classic hot beetroot soup is prepared without meat, but you can add it if you wish, because it will not worsen the taste. It only takes 40 minutes to prepare. The recipe will definitely appeal to girls and boys who are losing weight, since 100 g of the dish contains only 17 kcal (without meat) or 25 kcal (with meat).

Hot beetroot soup with meat and vegetables

• 1-1.5 liters of meat or chicken broth;

• boiled meat;

• large bell peppers;

• ground black pepper;

• fresh herbs;

1. Boil meat broth from any piece of meat you like until tender. Finely chopped bell pepper is added to add flavor and aroma.

2. Use a grater to grate small beets and carrots.

3. Ripe tomatoes are doused with boiled water. Peel it and chop it into cubes.

4. Add large potatoes, cut into cubes, to the boiled meat.

5. Place grated carrots, beets, finely chopped onion and tomato in a frying pan with vegetable oil. Simmer for five to seven minutes.

6. Finely chop the garlic. Add it to the ingredients in the pan and stir.

7. After a few minutes, remove the meat. Vegetables are added to the broth. Salted.

8. Cut the meat and add it back to the pan for about 5 minutes. The beetroot soup is ready. The dish is served with fresh herbs and sour cream.

Recipe

Preparation begins with peeling and slicing (thin slices) the beets. All this is poured into a pan, poured water on top and cooked for 20 minutes. Meanwhile, other vegetables are peeled and chopped - carrots are grated on a coarse grater, onions are cut into cubes, and garlic is passed through a press. Next, put the frying pan on the fire, pour oil onto it and add carrots and onions. After bringing the vegetables to a golden brown state, add vinegar, salt, sugar and garlic. Then everything is thoroughly mixed and added along with the bay leaf to the pan with the boiling beets. The soup should be cooked for 5-10 minutes, after which it is removed from the stove and infused for 15 minutes.

If the dish is prepared with meat, then it needs to be cut into cubes and set to cook 10 minutes before the beets are used. The classic beetroot soup is served hot. It is recommended to sprinkle it with chopped herbs on top, garnish with sour cream and a hard-boiled chicken egg.

With tops

What to take:

350 g beets including tops;
80 g onions;
200 g potatoes;
50 g green onions;
80 g carrots;
two liters of meat broth;
pepper;
salt;
a bunch of greenery.

How to do:

Boil beef broth.
Peel the carrots and beets. Cut the vegetables into strips.
Cut the onion into small cubes.
Peel the potatoes and cut into cubes or small bars.
Chop the beet tops and green onions with a knife.
Heat a frying pan with vegetable oil, fry the onions, when they become soft add carrots to it. Fry everything.
Place potatoes in a saucepan with boiling broth and cook.
About ten minutes before the potatoes are ready, put the beets into the broth, then the tops.
Cook for ten minutes, then add the roast, bay leaf, herbs, pepper and salt.
Leave the beetroot soup for a while to let it brew.

Hot dish with meat

Novice cooks often ask experienced chefs: “How to cook beetroot soup?” It's actually simple. This beetroot soup will be more aromatic and richer than the previous one. It perfectly warms and nourishes the body. In addition, you can choose the meat at your discretion, and add vegetables only in the quantity that the cook prefers. To create a delicious hot meat dish, you need to stock up on the following products:

0.5 kilograms of pork;
0.3 kilograms of beets;
100 grams of carrots;
about 100 grams of onions;
0.4 kilograms of potatoes;
30 milliliters of vegetable oil;
10 grams of salt;
20 milliliters of lemon juice;
100 grams of tomato paste;
3 liters of water;
spices to taste.

The dish will be ready to eat in an hour and a half. 100 g of this delicious beetroot contains only 45 kcal.

Beetroot soup with tops and beef

• 2 liters of water;

• 400 grams of beet tops;

• 4 potatoes;

• vegetable oil;

• a bunch of greenery.

1. Wash the meat and cook until soft. Salt is added during cooking.

2. Peel onions and carrots and grind them in a blender.

3. Pour sunflower oil into the multicooker bowl. Throw in chopped vegetables. Fry them for ten minutes in the “Baking” mode.

4. The tomato is washed, cut and added to vegetables.

5. Potatoes are washed, peeled and cut. Place in a bowl.

6. The boiled meat is cut and fried.

7. Pour meat broth over all sautéed ingredients.

8. Beets are washed, peeled, cut into 4 pieces. Add to vegetables and meat.

9. Simmer everything for one hour in the appropriate mode.

10. After the allotted time, the beets are pulled out, grated and added to the soup.

11. Before cooking, add herbs and lemon juice.

12. Beetroot soup is served with sour cream and fresh bread.

Cooking process

The first step is to wash the meat, cut it into small cubes and place it in boiling water. Next, you should peel and cut the vegetables, distributing them into different containers. The potatoes must be the same size as the meat, and the beets must be cut into thin cubes. Onions should be cut into half rings, carrots into small strips.

When the meat has been cooked for 40 minutes, you can add beets and potatoes and leave to cook further. Then you need to heat a frying pan with oil and fry carrots and onions in it (fry until golden brown). In the meantime, you should dilute the tomato paste in one glass of broth and pour this mixture over the frying. Next, you need to salt the beetroot soup, add spices and let it simmer for about 5 minutes.

There is no need to steep the dish for too long - it will be ready to serve literally 5 minutes after removing from the heat. As an addition to the soup, you can use sour cream and chopped herbs.

Hot without meat

What to take:

300 g beets;
200 g potatoes;
200 g carrots;
400 g tomatoes;
70 g onion;
150 g sour cream;
1 teaspoon sugar;
salt;
a bunch of greenery;
2 bay leaves.

How to do:

Wash and peel the carrots and beets, grate them.
Peel the potatoes and cut them into thin slices.
Scald and peel the tomatoes, then chop.
Heat vegetable oil in a frying pan and fry the onion until golden brown. Add grated carrots and fry for three minutes. Place the beets in the pan, then add the tomato and simmer for about seven minutes.
Pour water into a saucepan, put on fire, wait until it boils and add potatoes. Cook until done.
Add sugar, salt, pepper to the pan, stir and place the fry into the pan. Next, add the bay leaf and cook for another five minutes.

Pour the finished dish into plates, season with sour cream and garnish with fresh herbs.

Beetroot soup with chicken

The most tender and unimaginably tasty beetroot soup is made from young beets with chicken meat. Adding chicken makes the soup lighter and more affordable, making this meat so popular. To get a delicious dish at home you will need to take:

0.5 kilograms of chicken meat (breast, drumstick, wings);
0.4 kilograms of potatoes;
300 grams of beets;
1 carrot;
1 onion;
30 grams of tomato paste;
50 grams of green onions;
50 milliliters of sunflower oil;
10 grams of salt;
3 liters of water;
spices to taste.

A fairly hearty soup can be prepared in just an hour. 100 g of product contains exactly 43 kcal. The dish is not recommended to be served cold, as some ingredients may lose their taste.

Delicious hot soup with meat broth for children (like in kindergarten)

Do you still remember the taste of hot beetroot, but have never eaten it since kindergarten? Then you have the opportunity to feel nostalgic