How to cook beetroot soup: 5 recipes, cold and hot options

Beets are cheap, healthy, and retain most of their valuable properties even after heat treatment. First courses made from it are popular in different countries of the world. In Slavic cuisines, beetroot soup is made from it - hot or cold soup with water, beetroot broth, broth, kvass or kefir. Unlike the equally famous borscht, beetroot soup does not contain cabbage, but it always has room for vegetables such as potatoes, carrots, and onions. This beetroot soup is pleasant to eat at any time of the year; even an inexperienced cook can prepare it.

Beetroot soup (cold)

Soup recipe with different types of greens and original dressing.

Ingredients:

beets - 500 g;
shallots - 3 pcs.;
celery stalks - 2 pcs.;
chives - 4 stalks;
garlic - 2 cloves;
natural yogurt - 100 g;
olive oil - 2 tbsp. l.;
apple cider vinegar - 2 tbsp. l.;
horseradish + yogurt - 2 tbsp. l.;
pepper;
salt - a pinch.

Preparation:

Boil the beets, then cut them into cubes.

Coarsely chop the shallots, garlic and celery.

Mix the vegetables and marinate them: add vinegar, olive oil, pepper and salt. Leave for at least 2 hours.

Blend the pickled vegetables with a blender, add 200 ml of chilled water, and mix again.

Mix yogurt and horseradish.

Pour the prepared beetroot soup into glasses, put 1 tbsp on top. horseradish and yogurt, garnish with chives.

Beetroot cream soup

An exotic recipe for beetroot soup with a lot of ingredients and a delicate consistency.

Ingredients:

beets - 500 g;
celery stalks - 4 pcs.;
coconut milk - 400 ml;
vegetable or chicken broth - 500 ml;
garlic cloves - 2-3 pcs.;
coriander seeds - 1 tbsp;
sesame oil - 1 tbsp;
olive oil - 2 tbsp; 2
lime juice - from 1/2 pcs.;
cilantro - 1 bunch;
salt;
pepper - to taste.

Preparation:

Cut the celery into pieces.

Finely chop the garlic and fry it for 2-3 minutes. in olive and sesame oils.

Boil the broth, add celery and garlic, add crushed coriander seeds.

Cook for 8-10 minutes, add coconut milk and boil.

Beat the soup with a blender, heat to a boil, add salt and pepper, cook for another 5 minutes.

Add lime juice and beat again.

Pour the cream soup into bowls, sprinkle with cilantro and sesame seeds.

Cold beetroot soup with kefir

Compound:

beets – 0.5 kg;
fresh cucumbers – 0.5 kg;
kefir – 1.5 l;
chicken egg – 4 pcs.;
sour cream – 0.25 l;
fresh dill – 50 g;
green onions – 50 g;
salt - to taste.

Cooking method:

Boil the beets. When cool, peel and coarsely grate.
Wash and dry the cucumbers with a napkin. Grind them on a grater with large holes.
Mix sour cream with kefir. Beat with a mixer or whisk to obtain a homogeneous mixture.
Add vegetables to kefir and stir. Add salt to taste and refrigerate for a couple of hours.
Boil the eggs, cool, peel and cut in half. Finely chop the onion and dill.
Pour the soup into bowls, add an egg to each, sprinkle with herbs.

Beetroot soup with chicken fillet

Recipe for nutritious beet soup with various vegetables, herbs and chicken.

Ingredients:

beets - 1 pc.;
chicken fillet - 1 pc.;
potatoes - 1-2 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
bell pepper - 100 g;
butter - 20 g;
salt;
pepper;
Italian herbs;
Bay leaf;
sour cream;
eggs.

Preparation:

Bake beets in foil at 180°.

Cut the chicken fillet into pieces and add water. After boiling, cook for 5 minutes.

Add potato cubes, cook for about 20 minutes;

Chop the carrots and onions.

Place the vegetables in a blender and blend.

Cut the bell pepper into pieces.

Add onions, carrots, peppers, butter and spices to the soup.

Cook the soup until the potatoes are soft.

Grate the beets, add to the soup at the end of the cooking process, cook for 1 minute.

Pour the soup into bowls, add the egg halves; Season the dish with sour cream.

Preparation

Now start preparing the soup. Cut the chicken fillet into small cubes, fill it with water and put on fire. When the broth boils, skim off the foam and cook for 5 minutes over low heat.

Peel and dice the potatoes. Add it to the pan with the chicken. Cook for 10-12 minutes.

Meanwhile, coarsely chop the onion and carrots.

Place the vegetables in a blender and puree them until smooth.

Cut the sweet pepper into pieces.

Add chopped onions and carrots, chopped peppers and butter to the soup. Season the dish with spices.

Cook the soup over low heat until the potatoes begin to soften.

Peel the beets and grate them on a grater (fine or coarse - at your discretion). At the very end of cooking the soup, add beets, let the dish simmer for a minute and turn off the heat.

To serve, prepare cream or sour cream, as well as hard-boiled eggs, cutting them in half.

Ladle the soup into bowls, add sour cream and egg and serve.

Step 1: prepare and cook the beets.

We wash the beets to remove sand using a sponge or kitchen brush. We don’t remove the skin or trim anything! Place the beets in a deep saucepan and fill with water so that it is 10–12 centimeters above the level of the vegetables. Place the pan on the stove, set to medium heat. After boiling, cook the beets until fully cooked. Cooking time depends on the size of the vegetables and ranges from 45 minutes to 1.5 hours
.

Check the readiness of the beets with a table fork. If it enters without pressure, then the beets are cooked. We take it out of the pan, transfer it to a deep bowl, fill it with cold running water and cool.

Step 2: Prepare the remaining ingredients.

While the beets are cooling, we begin to prepare other vegetables.
We peel onions, and peel potatoes and carrots. We cut off the stalk of the bell pepper and gut it from the seeds. We thoroughly wash the vegetables along with the dill under cold running water to remove any kind of contaminants. Dry them with paper kitchen towels.

One by one, place on a cutting board and cut into cubes: potatoes with a diameter of up to 2 centimeters, carrots, onions and bell peppers with a diameter of up to 1 centimeter. Finely chop the greens.

Place the cuts on deep plates. Fill the potatoes with water so that they do not darken before using. Remove the skin from the cooled beets and chop them. Its cutting is not important; you can grate it, chop it into cubes like all vegetables, or cut it into strips. Regardless of your choice, transfer the slices to a separate deep plate. We also put on the kitchen table the remaining ingredients that will be needed to prepare vegetable soup with beets.

Step 3: prepare the soup.

Now take a deep saucepan and pour 2.5 liters of broth into it.
Place the container on the stove, turned on to medium gas. Bring the aromatic liquid to a boil. Then drain the water from the potatoes. Place it together with the carrots in the boiling broth. After boiling again, cook the vegetables for 10 minutes.

.
After the required time has passed, add the lettuce pepper to the pan and continue cooking the soup for another 5 minutes
.

Step 4: prepare the dressing.

While the vegetables are cooking, prepare the dressing. Turn on the adjacent burner to medium gas and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. After 1 – 2 minutes,
add chopped onion to the heated oil.
Simmer it for 2 - 3 minutes,
stirring with a kitchen spatula.
Then add 2 tablespoons of tomato paste to the onion and simmer them together for 1 minute
. Afterwards, transfer the prepared dressing into the pan with the boiling soup.

Step 5: Bring the soup to full readiness.

After 20 minutes
of cooking, add chopped beets, dill, 2 - 3 bay leaves, salt and ground black pepper to the pan with the soup.
Cook the first hot dish for another 5 - 7 minutes
.

Then turn off the stove, cover the pan with a lid and leave for 10 minutes

. After a while, pour the soup into deep plates using a ladle. If desired, season it with sour cream and serve.

Hot beet soup: classic recipe

The distinctive features of the soup are its high nutritional value and calorie content. The recipe is similar to borscht, but does not include cabbage and tomatoes.

When serving, add an egg.

Ingredients:

young beets with tops - 2 pcs.;
beef - 500 g;
carrot,
cucumber - 2 pcs.;
onion - 1 pc.;
tomato juice;
greenery;
sour cream;
vinegar;
sugar;
salt - to taste.

Preparation:

Cook the meat for about 1.5 hours.

Cut the potatoes into cubes, place them in the broth and cook until soft.

Chop the carrots and finely chop the onion. Fry until golden brown.

Three beets on a coarse grater, place in a frying pan and simmer under the lid for about 10 minutes.

In order for the beets to remain bright, you need to add a little vinegar to them.

When the potatoes are cooked, add the stewed vegetables to the soup and cook for 15 minutes.

Add salt, pepper, bay leaf. A few minutes before the end of cooking, add greens to the soup.

Leave the finished soup to steep for 30 minutes.

Serve hot with sour cream.

The soup can be stored in the refrigerator for no more than a day. For longer preservation, the vegetable mixture can be combined with broth immediately before the meal.

How to make beetroot soup - 15 varieties

This soup with beets has a very popular name - “Borsch”. Many people believe that soup and borscht are two different dishes, however, this is far from the case. Borscht is a type of soup.

Ingredients:

Chicken meat - 300 gr.
Potatoes - 4 pcs.
Beetroot - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
White cabbage - 400 gr.
Tomato paste - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Sugar - 2 tbsp. l.
Salt, spices, garlic - to taste

Preparation:

We cut the chicken meat into pieces, rinse thoroughly, add water and set to simmer.

While the meat is cooking, prepare the remaining ingredients. To do this, peel, wash and chop potatoes, carrots, beets, and onions.

Cut the potatoes into large cubes, grate the beets on a coarse grater. Cut the carrots into strips, finely chop the onion. Wash the cabbage, dry it and chop it.

As soon as the meat boils, turn the heat down a little and cook for another 15 minutes.

After this time, add potatoes to the broth, wait until the soup boils and boil everything for 10 minutes, then add cabbage to the soup.

Now let's start preparing the frying. To do this, fry the onion in a frying pan until golden brown.

Then add the beets to the onions and fry everything together for 2 - 3 minutes.

To ensure that the frying does not change its color after adding it to the borscht, a little vinegar should be added to the frying during the frying stage.

Immediately after the vinegar, add tomato paste and sugar to the frying. Mix everything thoroughly and let it fry for 1 - 2 minutes.

Lastly, add carrots to the roast. When the carrots are slightly browned, add a little water to the pan and let it simmer for 5 minutes.

When the potatoes and cabbage are almost ready, add the prepared roast, salt and your favorite spices to the pan with the borscht.

Bring the borscht to a boil again, boil for 5-7 minutes, remove from the heat and let it brew for 30 minutes.

A very easy dish to prepare. Anyone, even the most inexperienced housewife, can handle it perfectly.

Ingredients:

Beetroot - 1 pc.
Avocado - 1 pc.
Cucumber - 3 pcs.
Kefir - 3 cups
Soy sauce, balsamic vinegar, salt, pepper, herbs - to taste
Chicken egg - 2 pcs.

Preparation:

Wash the beets, boil until fully cooked, cool, peel and cut into cubes.

Then combine the beets with kefir, beat everything until smooth, add salt and pepper to taste and put it in the refrigerator for 20 minutes.

While the soup is cooling, peel the cucumbers and avocados, wash them and cut them into small cubes.

When the soup has cooled in the refrigerator, add chopped avocado and cucumber, add soy sauce and balsamic vinegar and mix everything thoroughly.

Decorate the finished soup with boiled egg quarters and herbs.

Cream soup is one of those dishes that is currently at the peak of its popularity. They are the signature dishes of many restaurants.

Ingredients:

Butter - 50 gr.
Onion - 1 pc.
Apple - 3 pcs.
Potatoes - 2 pcs.
Beets - 2 pcs.
Chicken broth - 2 l.
Lemon - ½ pc.
Salt, cloves, pepper, bay leaf, French herbs - to taste

Preparation:

Peel the onion, wash it and cut it into medium-sized cubes. Melt the butter in a frying pan and fry the onion in it.

Mash the cloves in a mortar and add to the onion while frying.

Peel the apple, wash it, core it, cut it into large cubes and add it to the pan with the onion.

Wash the potatoes and beets, boil until tender, cool, peel, cut into large cubes and add to the pan with the onion and apple.

Mix everything thoroughly and fry in a frying pan for several minutes. Then salt and pepper the contents of the pan.

To make the cream soup have a more interesting taste and aroma, you can not just add salt and pepper, but season it with, say, French herbs.

When the ingredients are lightly fried, put them in a frying pan, add chicken broth, salt, pepper, add the juice of half a lemon and beat everything together with a blender.

When the soup is whipped into a homogeneous mass, you should taste it and add salt, pepper, or lemon juice if necessary.

If everything is satisfactory, put the soup on the fire, add bay leaf to it, bring to a boil and cook for about 1 - 2 minutes. The soup is ready!

It should be served with sour cream and halves of quail eggs.

Ingredients:

Chicken fillet - 1 pc.
Beets - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 3 tbsp. l.
Potatoes - 3 pcs.
Vegetable oil - for frying
Salt, spices, herbs - to taste

Preparation:

Wash the chicken fillet and boil it in water until fully cooked. Then remove the fillet from the water, cool and cut into medium-sized pieces.

We clean the beets, wash them and chop them finely, or grate them on a Korean carrot grater. Stew the prepared beets in vegetable oil for 5 - 10 minutes.

We clean and wash the carrots and onions. Grate the carrots on a coarse grater, and cut the onion into small cubes. Fry the onions and carrots in a frying pan until golden brown.

Peel the potatoes, wash them and cut them into cubes.

First of all, add the beets to the boiling broth and cook them for about 20 minutes.

After this time, add the fried carrots and onions to the soup and cook for another 20 minutes.

Then add chicken meat to the soup, boil salt and pepper for several minutes and add potatoes to the soup.

When the potatoes are ready, remove the soup from the heat, cool, decorate with herbs and serve.

The peculiarity of this beetroot soup is that not only the beetroot, but also the tops are used for its preparation.

Ingredients:

Beets with tops - 2 pcs.
Carrots - 2 pcs.
Chicken broth - 1.5 l.
Garlic - 2 cloves
Wine vinegar - 1-2 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the beets and carrots, dry them, wrap them in foil and bake in an oven preheated to 200 degrees for 1 hour.

After this time, take out the vegetables, carefully remove them from the foil, cool, and peel. Cut the carrots into small cubes.

Three beets on a coarse grater. Wash the beet tops, dry them and chop them finely. Peel the garlic and finely chop it.

Bring the chicken broth to a boil, add vinegar and beet stems. Boil the stems in the broth for 5 minutes.

Then add beet leaves and garlic to it and boil again for 5 minutes.

After this time, add carrots, beets, salt and pepper to the beetroot soup and cook everything for 2 - 5 minutes.

Remove the finished beetroot soup from the heat, let it cool, and then put it in the refrigerator to steep for several hours.

To prepare this soup, it is highly recommended to use exclusively young beets.

Ingredients:

Beets with tops - 800 gr.
Sorrel - 200 gr.
Flour - 4 tsp.
Yolk - 2 pcs.
Sour cream - 1 glass
Salt, dill, parsley, butter - to taste

Preparation:

Separate the beet tops from the roots. Boil the root vegetable, cool, peel and grate on a coarse grater.

Boil the eggs, cool, peel, separate the whites from the yolks, and chop the yolks.

Boil sorrel and beet tops until fully cooked, drain the broth, cool and finely chop. Fry the flour in oil.

Combine sorrel, beet tops and flour, add to the drained broth, mix everything thoroughly and bring to a boil.

Add butter, grated beets, and yolks there. The soup is served with sour cream and garnished with herbs.

This dish has two features. Firstly, it is best served with soft and fresh donuts. Secondly, all the ingredients of this soup except meat are pureed in a blender.

Ingredients:

Milk - 250 gr.
Sugar - 1 tbsp. l.
Flour - 2.5 cups
Dry yeast - 1 tsp.
Chicken egg - 1 pc.
Vegetable oil - 2 tbsp. l.
Beets - 2 pcs.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Greens - 1 bunch
Green onion - 3 feathers
Chicken meat on the bone - 300 gr.
Tomato paste - 2 tbsp. l.
Garlic - 6 cloves
Vinegar - 1 tbsp. l.
Salt, peppercorns, ground black pepper, bay leaf - to taste

Preparation:

In a deep bowl, combine the yeast with sugar, a small amount of milk, 2 tbsp. l. flour and mix everything thoroughly.

Leave the resulting mass in a warm place for 15 - 20 minutes.

After this time, add the remaining milk, chicken egg, salt to the bowl and mix everything thoroughly.

Then gradually add flour and vegetable oil to the resulting liquid, stirring constantly.

Knead the resulting dough well so that it does not stick to your hands, and then put it in a warm place.

At this time, we begin preparing the yushka. To do this, place the washed meat in a deep saucepan, add water, salt, put on the fire and bring to a boil.

As soon as the broth is prepared, take a couple of ladles into a separate bowl. While the meat is boiling, peel and wash the beets, carrots, potatoes and onions.

Remove the chicken from the finished broth, cool it and separate the bones from the meat.

Cut the onion, carrots and potatoes into medium-sized cubes and place in a pan with boiling broth.

Add ground black pepper and peppercorns there. Cut the beets into cubes and fry in a frying pan in vegetable oil along with washed and chopped green onions.

After a few minutes, add tomato paste to the beets and fry everything, stirring for about 4 minutes.

When the beets are ready, put them in a pan with broth and vegetables and add vinegar there. Mix everything.

Cook the soup for about 15 minutes with the lid closed.

While the broth with vegetables is cooking, separate the bones from the meat. Squeeze 6 cloves of garlic, 2 tbsp. into clean broth. l. vegetable oil and add ½ part of a clean and finely chopped bunch of herbs. Mix everything thoroughly. Add the remaining greens and bay leaf to the soup.

When the vegetables in the soup are completely ready, the resulting soup should be blended with a blender until smooth, add pieces of chicken meat and mix everything thoroughly.

After the dough has risen, you should knead it again, form dumplings out of it, place it on a baking sheet wiped with oil and let them rise a little. When they are ready, they should be brushed with beaten egg and placed in the oven preheated to 180 degrees for 30 minutes.

Pour the finished donuts with broth and garlic sauce and serve them to the table along with the already cooled beetroot and meat soup.

The expression: “Everything ingenious is simple” can with full confidence be attributed to beetroot soup with oatmeal. It is incredibly useful and requires very few products.

Ingredients:

Beets - 100 gr.
Oatmeal - 100 gr.
Water - 2 l.
Salt - to taste

Preparation:

Wash the beets, boil them, cool, peel and cut into strips.

Fill the chopped beets with water, put on the fire, bring to a boil and add oatmeal to it.

Cook the soup until the flakes are ready. At the end of cooking, add salt to taste.

This soup is eaten cold, as a result of which it can be an excellent alternative to okroshka in the hot season.

Ingredients:

Buttermilk - 3.2 l.
Pickled beets - 500 gr.
Boiled sausage - 350 gr.
Cucumbers - 470 gr.
Radish - 330 gr.
Green onions - 120 gr.
Dill - 70 gr.
Eggs - 6 pcs.
Mustard - 1 tsp.
Salt - to taste

Preparation:

Place the pickled beets in a deep saucepan. Cut the sausage into strips and add to the pan with the beets.

Peel the cucumbers and radishes, wash them, cut them into strips and add them to the pan. Wash the onion and dill, dry and finely chop.

Boil the eggs, cool, peel, cut into small cubes and add to the other ingredients.

Now salt the entire contents of the pan, mix thoroughly and season with buttermilk and mustard.

Mix everything thoroughly again and add salt to taste. Bon appetit!

This dish will become a favorite treat for all those with a sweet tooth, as it has a sweetish taste.

Ingredients:

Beetroot - 1 pc.
Cream - 250 gr.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp.
Boiled rice - 5 tbsp. l.
Nutmeg, flax seeds - to taste

Preparation:

Wash and boil the rice until fully cooked. Then it should be washed thoroughly and dried slightly.

Wash the beets, boil until fully cooked, drain the water, cool, peel and grind with a blender until pureed.

Then add cream, sugar and salt to the resulting puree. Put the puree on the fire and bring to a boil.

As soon as it boils, add boiled rice, nutmeg and boil for several minutes. The puree soup is ready!

Before serving, the soup can be sprinkled with flax seeds on top.

The second name of this dish is “Botvinya”. This dish received such an interesting name in honor of one of its ingredients.

Ingredients:

Beets with tops - 3 pcs.
Beef meat - 300 gr.
Potatoes - 3 pcs.
Sorrel, salt, bay leaf, peppercorns - to taste

Preparation:

Cut off the tops from the beets. We wash it and chop it finely. We clean the beet roots, wash them and cut them into strips. Peel the potatoes, wash them and cut them into cubes.

Wash the beef, put it in a saucepan, fill it with water and put it on the fire.

When the meat boils, boil it a little, and then add potatoes and beets to the pan. Cook the meat and vegetables for 40 minutes.

After this time, add the tops to the soup and cook until fully cooked.

About 5 - 7 minutes before the end of cooking, you can add clean and chopped sorrel, bay leaf, peppercorns, and salt to the soup.

The finished dish is served with sour cream and black bread.

Soup with beans and smoked meats is one of the most colorful and delicious dishes of Ukrainian cuisine. This soup is quite high in calories, as a result of which it is not suitable for daily consumption.

Ingredients:

Smoked pork meat - 400 gr.
Potatoes - 3 pcs.
Beetroot - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Chili pepper - 1 pc.
Salt, ground black pepper, vinegar - to taste
Sour cream - 70 gr.
Flour - 2 tbsp. l.
Garlic - 3 cloves
White beans - 1 tbsp.
Bay leaf - 1 leaf

Preparation:

Wash the beets, boil until fully cooked, peel and cut into strips. Then mix the beets with sour cream and flour until smooth.

Peel the potatoes, wash them, cut them into large cubes and place them in a deep saucepan. Place smoked chopped meat in the same pan.

Fill the meat and potatoes with water and put it on the fire. When the potatoes are cooked, mash them with a potato masher right in the pan.

Peel the onions and carrots, wash them, cut them into medium-sized pieces and fry in vegetable oil until golden brown.

Boil the beans until fully cooked.

Now you should add fried onions and carrots, beet-sour cream mixture, beans, vinegar, chopped garlic, salt, pepper, bay leaf to the borscht and mix everything thoroughly.

Boil the soup for another 5 minutes with the lid closed.

A very interesting multi-ingredient dish. Many housewives recommend resorting to a little trick when preparing this dish. Prepare more soup soup and chips, but add meat, eggs and herbs to the soup every time before eating.

Ingredients:

Beets - 2 pcs.
Grainy mustard - 1 tbsp. l.
Kefir 1% - 500 gr.
Salt, sesame oil, sesame seeds, lemon zest - to taste
Chicken egg - 1 pc.
Radishes - 6 pcs.
Beef fillet – 200 gr
Armenian lavash - ½ pc.
Greens - ½ bunch

Preparation:

Wash the beets, boil until fully cooked, cool, peel, cut into large cubes and place in a blender bowl.

We wrap the pieces of ice in a towel and beat them with a meat mallet. We also place two large pinches of this ice in the blender bowl.

Add mustard and kefir there and beat all these ingredients with a blender until a homogeneous mass is formed.

Boil the egg, cool, peel, cut into two parts, remove the yolk and cut into large cubes.

Wash the beef, cut into strips and fry in a frying pan in olive oil and cool.

We cut the pita bread into strips, which we then cut into triangles.

We clean the radishes, wash them, cut them into slices and place them in a container with very cold water or ice. Wash the greens, dry them and finely chop them.

Now place the baking sheet with lavash in the oven preheated to 180 degrees for several minutes.

After this time, tasty and crispy chips will be ready.

Place pieces of protein, pieces of beef, radish slices and some greens on a plate. Sprinkle lemon zest on top.

Now fill the entire contents of the plate with the mixture from the blender bowl and decorate with chips and herbs.

Tolyatinsk-style borscht can be perfect for those who are watching their figure. It contains exclusively low-calorie vegetables. It is worth noting that potatoes are not used to prepare it.

Ingredients:

Meat broth - 2 l.
Beets - 2 pcs.
Carrots - 1 pc.
Cabbage - 200 gr.
Onion - 1 pc.
Tomato paste - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt, herbs - to taste

Preparation:

We clean and wash the carrots, beets and onions. Grate carrots and beets on a coarse grater. Finely chop the onion. Wash the cabbage, dry it and finely chop it.

We put the broth on the fire, put the chopped cabbage in it, bring it to a boil and cook until the cabbage is almost ready.

Fry the onion in a frying pan. After a couple of minutes, add carrots to it and fry everything together for about 5 minutes.

Then add the beets to the pan and fry everything together again for about 5 minutes.

Lastly, add tomato paste to the pan, mix everything thoroughly and fry everything together for a few more minutes.

Place the prepared dressing in a saucepan with broth and cabbage, mix everything, bring to a boil and cook for several minutes.

At the end of cooking, season the soup with herbs and remove it from the heat.

This dish is the closest relative of tomato gazpacho. The essence of preparing these dishes is the same, and the ingredients used are very similar.

Ingredients:

Beetroot - 500 gr.
Cucumber - 3 pcs.
Red onion - ½ pc.
Bell pepper - 1 pc.
Chili pepper - 1 pc.
Dill - 1 bunch
Wine vinegar - 2 tbsp. l.
Olive oil - 2 tbsp. l.
Salt, pepper, water - to taste

Preparation:

Boil the beets until tender, cool, peel and cut into large cubes. Peel the cucumber and onion and cut into large pieces.

Wash the bell pepper and chili, remove the seeds and stems and cut into large pieces. Wash and dry the greens.

Now put all these ingredients in a blender bowl, add salt, pepper, wine vinegar, olive oil, a little cold water and grind everything thoroughly until smooth.

Let's try the finished soup. If there is not enough salt or pepper, add it and put the prepared dish in the refrigerator. Gazpacho is ready!

Beetroot soup and borscht are two traditional first courses that are usually prepared from beets. Although this vegetable is both tasty and healthy, it does not appear on the table as often as, say, carrots or potatoes, and not in such a variety of options. Meanwhile, even the first dish with root vegetables can be made very tasty: rich and light at the same time, with a pleasant sweetish taste and creamy aroma. This soup does not need to be fried. The beets themselves will create a small culinary miracle in the company of chicken fillet, other vegetables and a small amount of butter.

Beetroot soup is very easy to prepare. But to save time, its main character needs to be prepared in advance, although she is added at the very end of cooking. Then its taste is strong and well felt, and its beautiful ruby color is preserved.

For this recipe, it is best to bake the beets in the oven, wrapped in foil. The vegetable takes a long time to prepare, so you can throw it in the oven the night before and go about your business. Depending on the size, the root vegetable will be ready in an hour and a half to two hours. It is the baked beets that will give the soup the most rich color.

Cooking time: 40 minutes, not counting the time for roasting the beets / Yield: 2 liters

Cold beet soup

Summer soup prepared from seasonal vegetables and herbs according to this recipe contains many vitamins, has high nutritional value and is very refreshing on a hot day.

Ingredients:

beets (medium) - 1 pc.;
apple cider vinegar - 2 tbsp;
boiled eggs - 2 pcs.;
fresh cucumber - 2 pcs.;
green onions;
dill;
parsley - 30 g each;
boiled beef - 200 g;
kefir - 250 ml;
salt, pepper - optional.

Preparation:

Fill the beets with hot water, add a little vinegar and cook over low heat for about 2 hours.

Cool the resulting glass broth.

Peel the beets and cut into cubes.

Boil the eggs and cut into quarters.

Cut the cucumber into cubes, finely chop the greens.

Finely chop the boiled beef.

Combine all ingredients, add salt and pepper.

Mix cold beet broth with kefir and pour in portions of vegetables and meat. Place quartered eggs on top and sprinkle with herbs.

Cooking features

Considering the large area of distribution of beetroot, there are a huge number of recipes for its preparation. Each housewife brings something of her own to them. There is no single technology for preparing this soup, but there are several general points that are worth knowing before you start cooking.

Recipes often require the use of already cooked beets rather than raw ones. For beetroot, you can not only boil it, but also bake it. Baking will preserve more of the beneficial properties of the vegetable and its bright color.
To prevent the beets from turning pale, add a little vinegar or lemon juice to the soup. This also has a positive effect on the taste of the finished dish.
Cold beetroot soup is most often served with boiled eggs. It is worth boiling them in advance so that by the time the dish is served, they have time to cool down.
Cold beetroot soup will be tastier and more satisfying if you add sausage, meat cut into small pieces, and chicken breast.
When choosing a lean version of the dish, it would not be superfluous to add beans to its composition; this will make the soup thicker, more tasty, and will help meet the body’s needs for protein foods.
Regardless of whether you serve beetroot soup hot or cold, sour cream will decorate it and make it tastier.

Gourmets claim that beetroot stewed for several hours tastes better than freshly prepared one. However, seasoned soup quickly becomes viscous and tasteless; it can be stored in this form for no more than a day. Beetroot soup should be seasoned immediately before serving.

Beetroot soup with tomatoes and pickles

An interesting combination of fresh and salty ingredients makes the taste of the soup original and bright.

Ingredients:

beets - 2 pcs.;
onions - 1/2 pcs.;
potatoes - 1 pc.;
tomato - 1 pc.;
pickled cucumbers - 1-2 pcs.;
vegetable oil - 1 tbsp;
meat broth - 2 l.;
bay leaf - 1-2 pcs.;
dill;
parsley;
thyme - 30 g;
salt, sugar - to taste.

Preparation:

Fry the onion in vegetable oil until golden brown.

Cut the tomato into large pieces and add to the onion, simmer for a few minutes.

Cut the potatoes into cubes and add them to the onion.

Add bay leaf, pepper.

Fill the food with broth. After the soup boils, cook it for 5 minutes.

Grate the beets and cucumbers on a coarse grater, add to the soup, bring to a boil and cook for 5 minutes.

Add salt, sugar and thyme. After 2 min. remove the soup from the heat.

Pour into plates and sprinkle with herbs.

Ingredients:

vegetable (or chicken) broth - 1.5 liters;
beets (young, with tops) - 2 pieces;
carrots (large) - 2 pieces;
garlic - 2 cloves;
wine vinegar - 1-2 tablespoons;
salt and ground black pepper to your taste.

For serving you will need: cucumber, egg, any greens, sour cream.

The most delicious beet soup. Step by step recipe

First you need to prepare the beets and carrots.
Cut off the tops of young beets.
Wash the beets and carrots well under running water.
There is no need to peel the vegetables.
Wrap each beet and carrot in a double layer of foil.
Beets, if desired, can be sprinkled with aromatic seasonings. For example, I use rosemary needles.
Place the vegetables on a baking sheet and place in the oven preheated to 200 degrees. Bake the vegetables in foil until cooked: approximately 60-75 minutes. This cooking method allows the vegetables to retain their beautiful rich color and bright taste.
Remove the prepared vegetables from the oven. Let them cool a little right in the foil, and then remove it.
When the carrots and beets have cooled completely, peel them using a knife.
Cut the carrots into small cubes.
Grate the baked beets on a coarse grater.
We also prepare the tops. We rinse it well under running water and shake off any remaining moisture. Cut the stems into small pieces. We select the most beautiful and appetizing leaves and cut them into thin strips.
Now we begin to collect. To make the beetroot soup tasty, we need light chicken or rich vegetable broth.
I usually make the broth in advance and then use it as I see fit. I prepare vegetable broth like this: I chop vegetables into a saucepan (large carrots, two stalks of celery, a head of onion, a few cloves of garlic). I throw in two bay leaves, a few peas of black and allspice and fill everything with cold water (approximately 2 liters). Let it boil, add salt to taste, parsley and dill stems, and cook for 50 minutes. I strain the finished broth through a sieve. This vegetable broth can be used both for preparing summer beetroot soup and for other purposes. Excess broth can be frozen in the freezer and used at a convenient time.
Bring the broth to a boil and add 1-2 tablespoons of vinegar to it. This is done so that the beetroot retains its bright red color.
Throw chopped beet stems into the boiling broth, cook for 5 minutes, add chopped leaves and finely chopped garlic. Cook for another 5 minutes.
Then we put the carrots and beets into the pan.
Add freshly ground black pepper and salt to your taste and cook for a few minutes, stirring occasionally.
Remove the summer beetroot soup from the heat and let it cool completely.
Then we put it in the refrigerator for several hours. There it should brew properly and cool even more. The longer the beetroot soup steeps, the tastier it will be.
Before serving, pour the delicious beet soup into serving bowls. In each plate we put half a hard-boiled egg, a finely chopped cucumber, a spoonful of sour cream and finely chopped herbs (dill, parsley, basil, etc.).

Cooking cold red soup will be a great solution in the summer. It’s nice to feed the whole family with this beetroot soup - it’s very tasty and healthy. The “Very Tasty” website team wishes you bon appetit.

The gifts of summer allow us to fill cooked dishes with vitamins and nutrients and feel cool even on a hot day. In our culinary tips you can find a variety of recipes for amazing and delicious beet soups. Prepare cold beetroot soup according to our recipes for every taste - both for a regular table and for children's or diet food.

List of ingredients for cold beet soup:

one medium beet;
two tbsp. spoons of apple cider vinegar;
two eggs;
two cucumbers;
30 grams of green onions;
30 grams of dill;
30 grams of parsley;
200 grams of boiled beef;
250 ml kefir;
ground black pepper;
salt (to taste).

Cold beet soup in kefir is made as follows:

To prepare cold soup, wash the beets, put them in a saucepan, add hot water, add vinegar, then simmer over low heat, always covered, for 2 hours.
Then pour the resulting broth into a container and cool.
Peel the cooled beets and cut into small cubes.
Boil the eggs that have already been prepared for the soup, cool them, peel them and cut them into quarters.
Wash the cucumbers and cut into small cubes.
Green onions and herbs need to be washed and then finely chopped.
Cut the beef into small pieces.
Place all these products in a container and mix, pepper and salt. As you can see, beetroot soup is a completely simple recipe.
The cooled beet broth must be combined with kefir, then mixed and then poured into deep plates with meat and all vegetables. Place 2 pieces of egg on each plate.
Garnish the finished cold beet soup with any herbs and serve.

Compound:

beet;
tomatoes;
vegetable oil;
spices: pepper, bay leaf, thyme;
meat broth;
greenery;
salt, sugar;
pickled cucumbers - 100 g.

Beetroot soup, recipe:

The onion must be washed and cut. Fry it with sunflower oil until golden brown.
Then add the tomatoes and heat everything together for a couple more minutes.
Peel and wash the potatoes, cut into small cubes. Place in a saucepan with the onions.
Add bay leaf, spices and pepper.
Pour in the broth and cook after boiling for another 5 minutes.
Grate the beets and cucumbers on a coarse grater. Add beets and cucumbers to the soup and simmer for at least another 5 minutes after boiling.
Season with salt, add sugar, salt and thyme. After 2 minutes, the beetroot soup is ready.
Add the greens at the very end and serve.

The recipe is very simple, now it won’t be a novelty for you how to cook beetroot soup, that’s for sure!

Additional recipe information:
The dish is very appetizing with mayonnaise, but this lean beet soup is good without it. You can also cook it with meat.

Ingredients:

boiled beets;
ground meat;
eggs;
mushrooms;
tomato paste;
garlic;
greenery;
salt, pepper, bay leaf;
olive oil;
carrot;
lemon juice;
sour cream.

How to cook

Now let’s talk about how to prepare beet soup in detail. For this soup we will need already boiled beets, which we then need to cool.

The minced meat should be mixed with finely chopped herbs, chopped onions and eggs, salt and pepper. The minced meatballs must be thoroughly kneaded and formed into small balls with wet hands.
Boil one and a half liters of water in a saucepan and place our meatballs in it.
Skim off the foam, reduce the heat and add the peppercorns and bay leaf. Salt the broth to taste.
Boiled beets must be peeled, cut into strips, and then grated on a coarse grater, and then put into the broth.
Peel, wipe and cut the mushrooms into slices. Chop the onion into strips. Peel the carrots and grate them on a coarse grater.
Heat the olive oil in a frying pan and simmer the onions and carrots in it, and then you need to add the mushrooms and simmer everything over medium heat until the mushrooms become quite soft.
Add tomato paste and squeezed garlic to this mass, simmer for another minute and place in a container with meat broth.
Bring the Lithuanian beet soup to a boil and reduce the heat to very low, simmer for about 45 minutes. You can also add a few tablespoons of lemon juice.

Pour into medium deep bowls and serve hot. You can add sour cream.

This dish is tasty and healthy. Beetroot cream soup is prepared in a similar way. For cooking

Beetroot soup is a very popular dish in post-Soviet countries. The main reason for the popularity of this food is the low cost of beets, its usefulness and the pleasant sweetish taste of food with this product. There is just a huge variety of different recipes for soups with beets.

Beetroot is, in most cases, an annual plant consisting of roots and tops. Both roots and tops can be consumed, but the latter is used much less frequently. This vegetable is very rich in all kinds of vitamins and beneficial microelements. Beets are especially rich in iodine.

Making soups with beets is very easy and simple. Such dishes turn out to be very aromatic, tasty and beautiful. Beets give the dish a very beautiful and rich color, however, when working with beets, certain inconveniences arise.

Beets are highly colored, as a result of which experienced chefs recommend working with beets using rubber gloves.

Beetroot soup without adding meat

Light beetroot soup based on vegetable broth.

If you do not add sour cream to the finished dish, it will be suitable for a Lenten table.

Ingredients:

beet;
carrot;
potato;
onions - 1 pc.;
vegetable broth - 600 ml;
parsley
sour cream - 1 tbsp;
vegetable oil - 2 tbsp;
salt;
pepper - to taste.

Preparation:

Fry the onion in vegetable oil until soft.

Cut beets and potatoes into small cubes, carrots into circles.

Add the chopped vegetables to the onion and fry for 3 minutes.

Pour in the broth, add salt and pepper.

Cook the soup over low heat until all the vegetables are cooked (about 1/2 hour) under the lid.

Pour the hot soup into bowls, add sour cream and sprinkle with chopped parsley

Beet soup with beans without meat

Lenten beet soup with ready-made canned beans.

In terms of protein content, beans are not inferior to meat, but are absorbed by the body faster.

The quantity of products is designed for 7 servings of soup.

Ingredients:

beets - 2 pcs.;
cabbage - 1/3 head;
potatoes - 4 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
beans - 1 can;
tomato paste - 2 tbsp.
vegetable oil - 3 tbsp;
dill;
lemon juice - 4 tbsp;
bay leaf - 2 pcs.;
salt;
pepper - to taste.

Preparation:

Grate the beets and carrots and finely chop the onion.

Cut the potatoes into small pieces, cabbage into strips.

Boil 3 liters. water, add potatoes, bring to a boil again.

Salt, add bay leaf, then lower the cabbage.

Fry in vegetable oil for 15 minutes. beets, carrots and onions, then add tomato paste, mix and simmer for a few more minutes.

Place the roasted vegetables in the broth.

Add pepper and dill.

Add the beans and liquid to the soup.

Boil the soup, and then cook for another 10 minutes, add lemon juice.

Serve with sour cream.

Beetroot soup with chicken broth in a slow cooker

Compound:

chicken meat – 0.5 kg;
beets – 0.25 kg;
carrots – 100 g;
potatoes – 0.5 kg;
onions – 100 g;
tomato paste – 20 ml;
chicken egg – 2 pcs.;
vegetable oil – 60 ml;
apple cider vinegar (6 percent) – 20 ml;
water – 1.5 l;
salt, fresh herbs - to taste.

Cooking method:

Wash and peel the vegetables.
Grind the carrots and beets on a coarse grater. Finely chop the onion.
Pour oil into the multicooker bowl and place the prepared vegetables in it. Turn on the unit by selecting the “Frying” program. If this function is not available, you can fry in the baking mode.
Fry the ingredients for 10 minutes. Add tomato paste and vinegar, simmer for 5 minutes without changing the cooking mode.
Temporarily turn off the multicooker. Place its contents into a bowl.
Wash the chicken, cut into portions.
Wash and peel the potatoes, cut into small cubes.
Wash and dry the multicooker bowl with a towel. Place the chicken in it and fill it with water. Turn on the device for 1 hour, selecting the “Soup” program.
Remove the meat, strain the broth, and return. Cool the meat, separate from the bones, and chop into small pieces.
Add potatoes, meat and roasted vegetables. Run the unit for 25 minutes in extinguishing mode.
Add finely chopped herbs and leave on heat for 15 minutes.