Today you will learn: how to cook beetroot soup, which is very tasty and rich. There are two versions of beetroot soup - cold and hot. It is cooked cold mainly in the summer, it perfectly refreshes and satisfies hunger, and hot, respectively, in the cold seasons. It is prepared from available ingredients and is quite simple. It can be served to both children and adults; it is a great lunch.
But this red soup will make your lunch a highlight.
What is the difference between borscht and beetroot soup?
This dish is very similar to borscht, but it does not contain cabbage and beans, and it also cooks much faster. There are also 2 types of beetroot - cold and hot. Hot it looks like borscht, but when cold it is prepared like okroshka, that is, it is seasoned with kefir, kvass or whey.
To make the soup hearty, it is boiled in meat broth; you can use any meat: pork, beef, chicken. Vegetables you can add to it: green pea, cauliflower, tomatoes, bell pepper. My recipe is more traditional; it includes a standard set of vegetables, which is indicated in my list of ingredients.
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!
1. To brighten the color, add acid to the soup.
2. You don’t need to cook the first dish for long to preserve everything beneficial features, as vegetables cook quickly.
3. If you want to prepare dietary beetroot soup, cook it on vegetable broth or on water, and without frying. At the end, just season it with low-fat sour cream and the dish will turn out very tasty.
4. For variety add: rice, pearl barley, boiled eggs, peas, sour cucumber.
5. Season the dish before serving green onions or dill, it will refresh and add flavor.
So, you have learned how to cook beetroot without special effort, please your household with a new recipe.
Beetroot soup with meat (cold)
Beetroot soup with meat
Juicy, beautiful and tasty cold soup))
Compound: for 4 servings
Beef (veal, chicken) – 200-300 g;
Beets – 2 pcs.;
Water – 1 l;
Potatoes – 2-3 pcs.;
Eggs – 2-4 pcs.;
Cucumber – 1 pc.;
Lemon – 1/4 pcs.;
Green onions, dill and parsley;
Sour cream or mayonnaise;
Salt, sugar - to taste
How to cook:
- Boil the meat. Cool. Cut into small pieces;
- Boil beets and potatoes in their skins. Cool. Clear;
- Grate the beets on a coarse grater or pass through a meat grinder. Or cut into small cubes. Fill cold water and bring to a boil. Cool. Add lemon juice. Add salt and sweeten to taste;
- cut potatoes, eggs and cucumber (peeled) into small cubes;
- chop the onion and crush with salt;
- fall asleep in beet soup meat, potatoes, eggs, cucumber and onion. Mix. Taste – is it salty enough?;
- Finely chop the remaining greens;
- Pour the soup into serving bowls, add 1-2 tablespoons of sour cream or mayonnaise to each and sprinkle with herbs.
Delicious, thick and juicy soup!
Cooking features and taste
The sweet and salty dark red soup feels richly filled with vitamins, rich colors and summer flavors! This is very tasty food, especially when there is little water and a lot of filling.
If you have nowhere to use the broth obtained from boiling beef or chicken, you can pour it over the chopped beets. The main thing is that it is low-fat, otherwise, when chilled, floating plates of congealed fat will spoil the appetite of eaters.
Beetroot soup seasoned with sour cream))
For cold beetroot soup, in addition to chicken and beef, you can take turkey, lean pork, boiled sausage or sausages.
A hearty lunch - hot or cold beetroot soup cooked with meat! Choose best recipe in our selection: with pork, beef, with meat on ribs.
- 1-2 small beets
- one beef or pork rib per serving
- 1 onion
- 1 carrot
- 2 potatoes
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- or 2 tablespoons tomato puree
- 1 tablespoon 9% vinegar
- 1 teaspoon sugar
- salt, ground black pepper, bay leaf to taste
- parsley and dill
- green onions
- sour cream for serving
- 800 ml broth
Cook broth from beef ribs. We wash the ribs, add cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs it will take 1.5-2 hours, depending on the age of the animal.
Peel the onion and chop finely. We clean the carrots and beets and grate them. Peel the potatoes, wash them and cut them into cubes. Wash the greens and green onions and finely chop them.
As soon as the meat is cooked, add chopped potatoes to the broth and cook until tender - 15-20 minutes.
While the potatoes are boiling, saute the remaining vegetables. Heat the vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add carrots and sauté some more a few minutes.
Add tomato paste or tomato puree, mix and sauté some more two minutes.
Add a little hot broth to the frying pan, add beets, add sugar and vinegar, mix and simmer under the lid 5-7 minutes.
As soon as the potatoes have boiled until soft, add the contents of the frying pan to the soup, taste the beetroot soup, add salt, sugar and vinegar if necessary, add pepper, bay leaf and half the herbs, cook everything together 5-10 minutes. Ready!
Before serving, let the beetroot stew sit for 10-15 minutes. Serve hot, as ordered, on soft plates. beef rib. If the ribs are large, then it is better to remove the bones and cut the meat into pieces. If desired, you can also add sour cream and sprinkle the beetroot soup with the remaining herbs and green onions.
Recipe 2, classic: hot beetroot soup with meat
- meat – 500-600 grams;
- pork fat – 100-150 grams;
- potatoes – 4 pcs. (medium size);
- carrots – 1 pc.;
- onion – 1 pc.;
- garlic – 1 head;
- beets (vinaigrette) – 2 pcs.;
- tomato juice (or juice) – 200 ml;
- dill (I have ice cream) – 2 – 3 table. lie
To cook this tasty soup For beets with meat, I usually use pieces from the neck and thin rib of the carcass. It is these parts that give the broth its richness and delicate meaty taste. And so, we need to place the meat washed under running water in a pan, fill it with cold water and put it on the stove for cooking. To make it clean and beautiful meat broth, the main thing is not to miss the moment of its boiling and immediately remove the foam that appears with a slotted spoon. After boiling, the meat should be boiled over low heat (covered) for about forty minutes. During this time, we will have time to prepare the remaining components of the dish.
First, we need to cut the slightly frozen lard into small pieces.
Then, peel the carrots, onions, beets and garlic.
Chop the onion and garlic into small cubes, and grate the carrots and beets on a medium grater.
First place the pork lard in a large frying pan and fry it until golden brown. Next, add carrots, garlic, onions and lightly fry the vegetables.
The last thing we do is put the grated beets in the frying pan and fill it with a small amount of hot meat broth (or just boiling water).
Stew the vegetables all together low heat until the beets are ready (15-20 minutes).
When the meat on the bones is cooked, it must be removed from the broth, separated from the bones and cut into small pieces (as in my photo). Return the chopped meat to the pan with the broth.
We place peeled and diced potatoes in a pan with broth and cook for 10-15 minutes. Now is the time to add salt to the broth to taste.
After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is advisable for the beetroot soup to sit for an hour or two in a saucepan with a lid on.
Recipe 3: how to cook beetroot soup with meat
- beef pulp – 500 gr.;
- potatoes – 7 pcs.;
- carrots – 2 pcs.;
- onion – 1 pc.;
- beets – 2 pcs.;
- tomato juice – 1 glass;
- salt, ground black pepper - to taste;
- water – 3 liters;
- vegetable oil;
- dill greens - a bunch.
To prepare the broth, cut the meat into portions, place them in a saucepan and cover with cold water. The meat can also be placed in a whole piece and divided into small pieces before serving. Place the pan with the ingredients on the fire. When foam begins to form on the surface, skim it off with a slotted spoon. Reduce heat and simmer broth for 1.5 hours. If the meat is young, the cooking time can be reduced.
Peel the potatoes for hot beetroot soup.
Cut it into strips or small pieces.
Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.
While the potatoes are cooking, peel and grate the carrots.
Also chop the onion.
Fry them together in a frying pan with vegetable oil until golden brown.
Peel the beets and grate them.
Place it in a frying pan with vegetable oil and fry over low heat with the lid closed for about 10 minutes. The beets should become soft.
Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until it evaporates excess liquid and the dressing will become thick.
Add fried onions and carrots to the broth, to the finished potatoes.
And then beetroot dressing.
Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.
Finely chop the greens and also add to the pan. Cook for another 2-3 minutes.
Then turn off the stove and leave to stand for about half an hour. Spill hot beetroot on plates. Serve with sour cream. Bon appetit!
Recipe 4, step by step: how to cook beetroot meat
- Meat (beef, turkey) 500 g
- All recipes with “Meat (beef, turkey)”
- Salt 1 tbsp
- Water 2 l
- Tomato paste 2 tbsp
- Potatoes 4 pcs.
- Pepper (peas) 6
- White cabbage 100 g
- Bay leaf 4 pcs.
- Beetroot 1 pc.
- Black pepper (ground)
- Carrot 1 pc.
- Parsley, dill 3 tbsp
- Onion 1 pc.
- Vegetable oil 3 tbsp
Rinse the meat thoroughly, add water and cook. When the broth boils, remove the meat, strain the broth, then put the meat back in, add salt, cover and cook until the meat is done (beef - 2...2.5 hours, turkey - 1 hour).
When the meat is cooked, take it out, separate it from the bones, and cut it.
Peel potatoes, carrots, cut into cubes. Place potatoes and meat in soup, add peppercorns and bay leaf.
Cut the cabbage into strips and add to the soup.
Peel the beets and grate them on a coarse grater. Pour vegetable oil into a heated frying pan and add beets. Fry, stirring, for 5 minutes, then pour in half a glass of broth and simmer for 15 minutes. Do not cover with a lid!
In a frying pan, fry the chopped onion and carrots until golden brown.
Add tomato paste to the beets and simmer for another 5 minutes. Check the readiness of the vegetables in the soup (potatoes), if almost ready, then add the beets and fried onions. Let simmer for another 10 minutes. Never cover with a lid.
When serving, garnish with chopped parsley and dill, add sour cream and a couple of olives if desired.
Bon appetit!
Recipe 5: hearty Ukrainian meat beetroot soup
- 400 g pork or beef on the bone
- 3-4 potatoes
- 1 large or 2 small beets
- 1 onion
- 1 carrot
- 2 tbsp. tomato paste
- 1 tbsp. vinegar 9%
- 1 tsp Sahara
- a few sprigs of fresh herbs
- 2-3 black peppercorns
- 1-2 bay leaves salt to taste
Rinse the meat on the bone and put it in a saucepan, pour 2 liters cold water. Place the pan on the fire and bring the water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Cook the broth for beetroot soup for about 2.5 hours at a low simmer. By this time, peel and cut the potatoes into small cubes.
Peel the carrots and grate on a coarse grater. Peel the onion and cut into small pieces. At the same time, cook the beets. To do this, boil water in a separate pan and put the beets there. Cook it for about 45-50 minutes until tender at a low boil. Then drain the water and cool the beets. Peel it and grate it on a coarse grater.
When the broth is ready, remove the bones and meat from it and leave to cool. Salt the boiling broth a little and put the potatoes in it. Cook the potatoes for about 15-20 minutes over low heat.
At this time, prepare the beetroot sauce. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Place the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add carrots, stir and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan and tomato paste to the pan and mix thoroughly. Simmer the vegetables over moderate heat for a couple more minutes.
Pour grated beets into the pan with vegetables and stir. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook the beetroot soup dressing for another 2-3 minutes over medium heat, stirring occasionally. Separate the meat from the bones and cut into small pieces.
Add beetroot dressing, meat, peppercorns, bay leaves to the soup and stir. Cook the hot beetroot soup for another 2-3 minutes at a low boil. Wash the greens, dry and chop.
Add greens to the prepared beetroot soup, stir and remove the pan from the heat. Cover the pan with a lid and leave to brew for 15 minutes. Serve hot rassolnik to the table; if desired, you can add sour cream to each serving. Bon appetit!
Recipe 6: cold beetroot soup with meat (with photo)
- Lean pork 300 g
- Potatoes 2 pcs.
- Beetroot 2 pcs.
- Cucumber 4 pcs.
- Pickled cucumber 1 pc.
- Chicken egg 3 pcs.
- Salt to taste
- Sugar 1 tbsp. lie
- Lemon juice 2 tbsp. lie
Cooking beets. Only 2 were used, the rest went to another dish.
We have a piece of lean pork, which we boil and cool. Using napkins, remove any fat that appears on the surface of the broth from the broth. We have a piece of meat and a completely lean broth, which we cool.
Grate the potatoes using a grater with large holes.
Grate the lightly salted cucumber on a grater with large holes.
Homemade sweet cucumbers. We rub them.
Cut the meat into cubes.
Meat, fresh cucumber add to the broth. Add the rest of the products: beets, potatoes, lightly salted cucumber. Season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but it’s not as tasty. Add sour cream, stir.
This is how you get cold beet soup with broth.
Recipe 7: beetroot meat soup (with photos step by step)
In general, beetroot soup in Russian cuisine is a cold beetroot soup, let’s say it’s peculiar cold borscht. And it is popular in the hot summer. And here cold winter To add vitamins to your body, it is better to prepare hot beetroot soup - very appetizing, tasty, and most importantly - healthy!
- Beef for cooking – 300 g
- Potatoes – 4 pcs.
- Carrots – 1 pc.
- Onions – 2 pcs.
- Beets – 4 small pieces
- garlic – 2 cloves
- Egg – 4 pcs
- Vegetable oil - for frying
- Apple cider vinegar – 2 tbsp. l
- Bay leaf
- Salt, pepper, spices, dill and parsley - to taste
We wash the meat, add water and set to cook.
Fill the eggs with cold water and also put on the fire. After boiling, cook for 7 minutes until the eggs are hard-boiled.
Wash and peel vegetables (potatoes, onions, carrots, beets and garlic).
Three beets on a coarse grater and pour vinegar over them.
Finely chop the onion and fry in vegetable oil until golden brown. Chop the garlic and add to the onion.
Three carrots on a coarse grater and also add to the onion.
After 3 minutes, add the beets and fry for 5 minutes.
Pour boiled eggs with cold water and cool.
We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.
Cut the potatoes into cubes and place them in the boiling broth with meat. If you decide to prepare dietary beetroot soup, i.e. without meat broth, then simply dip the potatoes into salted water. Cook the potatoes until done.
Then add our frying, bay leaf, and spices as desired to the pan (I added spices for borscht).
Finely chop the greens.
Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.
Place the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle with herbs on top.
Serve this beetroot soup hot, adding sour cream and garnishing with a slice of egg. Bon appetit!
Recipe 8: delicious beetroot soup with meat on the bone
- beef on the bone - 700-800 g;
- cabbage - 300-400 g;
- beets - 300 g (1 large or 2 small);
- potatoes - 2-3 pcs.;
- onion - 200 g (1 large);
- carrots - 200 g (1 large);
- tomato paste - 3 tbsp. spoons;
- vegetable oil (for frying) - approximately 4-5 tbsp. spoon;
- greens - a small bunch;
- garlic - 2-4 cloves (or to taste);
- salt - to taste.
Place the washed meat in a five-liter saucepan. Fill to the top with cold water and boil. Remove the foam, cook the meat for about 1.5 hours at low boil (until the beef is completely cooked). Don't add salt yet. Remove the boiled meat from the pan; if desired, strain the broth through cheesecloth or a fine sieve (to get rid of “garbage” - bone fragments and small scraps). Add finely shredded cabbage to the already prepared broth (if you are using a young head of cabbage with thin leaves, you can add cabbage towards the end of cooking).
Next, add the peeled and cut into small cubes potatoes. Bring the broth to a boil again and continue cooking at a low simmer for about 20 minutes (until the vegetables are soft).
At the same time, we are engaged in mandatory classic borscht frying To do this, fry a finely chopped onion in vegetable oil for 3-5 minutes.
Add peeled and coarsely grated carrots to the softened onion. Stirring, saute the vegetable “mix” for 3-5 minutes.
Add coarsely grated beets, tomato paste and a couple of ladles of meat broth from the pan.
Stir and simmer vegetable dressing on low heat under the lid for 15-20 minutes. Thanks to pre-quenching with tomato paste, the beets will retain their color, and the borscht will turn out bright red. We transfer the prepared sauté into the broth with already soft vegetables.
Separate the cooled meat from the bone, cut into small portions and place in a pan with colored broth. Bring to a boil, but do not allow active boiling! The borscht should simmer over low heat, only bubbling lazily.
The soup can be considered almost ready, but to make the taste more intense, it is advisable to simmer the first dish on the lowest heat under the lid for about 30 minutes. At the end, add salt, add chopped herbs and very finely chopped garlic (amount to taste).
If you don't like beets, then you've never tried beetroot soup.
Beetroot soup with meat - tasty dish, which will quench, warm in winter frosts or will refresh you in the summer heat, depending on the recipe you choose.
Beetroot soup with meat - general principles of preparation
Beetroot soup with meat can be prepared from any type of meat: beef, pork, chicken, turkey. From absolutely any part: rich hot soup - we take meat with layers, ribs, meat on the bone; cold light soup - choose brisket, lean tenderloin.
In any case, first of all, cook the meat by placing the selected pieces in a pan with cold, slightly salted water. Remove the finished meat, cool, and cut into portions. We strain the broth itself: we will need it in a hot dish, but not in a cold dish. You can leave the broth and then cook any other dish on it.
Next, let's deal with the beets. Choose sugary, bright burgundy varieties of vegetables. Fans can also use beet tops. The beets can be pre-boiled or baked whole, and then chopped, added to the soup, or chopped and sautéed in vegetable oil.
Also with others included in beetroot soup with meat, vegetables: potatoes, carrots and others: they can be boiled in advance and put in already finished form or simmer in prepared broth.
In addition to meat and the beets themselves, hot beetroot may include potatoes, onions, carrots, tomatoes, sweet peppers, herbs and other ingredients. Add cucumbers, hard-boiled eggs, garlic, and a lot of herbs to the cold beet soup with meat.
There are really many variations in preparing the dish, we have selected the best of them, you just have to evaluate it.
1. Hot beet 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 tomato is doused 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.
2. Cold beetroot soup with meat
500 grams of meat;
6 potatoes;
500 milliliters of kefir;
Green onions;
A teaspoon of vinegar;
Lemon acid.
1. The meat is washed, filled with water, salted, peppered and boiled. The finished meat is taken out and chopped.
2. Peel the beets and cut them into small sizes. Place in a saucepan with water. Salted. Pour in vinegar or lemon juice (the main task is to preserve bright color). Prepare beetroot broth.
3. Potatoes are washed and boiled in their skins.
4. Hard boil the eggs.
5. All prepared ingredients are cooled, cleaned, and cut into small cubes.
6. Cucumbers, green onions, dill are washed under running water. The greens are chopped, the cucumbers are cut into small cubes.
7. The prepared products are placed in a large saucepan. Boiled beets with a ready-made broth are added to them.
9. Pour kefir over the beetroot soup. The dish is cooled in the refrigerator for about half an hour.
3. 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. Onion, carrots are peeled and chopped in a blender.
3. Pour into the multicooker bowl sunflower oil. 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.
Boil the beets in their peeled form, do not forget to add a little lemon juice or ordinary vinegar to the water, then the vegetable will not lose its bright color.
All ingredients can be chopped in a way that suits your taste: cubes, bars, straws, using a grater. The main thing is that all products are of the same shape.
Vegetables for beetroot soup can be boiled in three ways: boil in water in a saucepan on the stove, wrapped in foil in the oven, or put in a bag in the microwave.
If you are preparing beet soup with meat from beet tops, do not forget to cut off the hard core from the tops, using only soft leaves for cooking.
The tastiest beet soup with meat comes from young beets. You can cook from old fruit, but then better vegetable Bake before adding to soup. Some people prepare beetroot soup from pickled and frozen vegetables.
The infused soup is much tastier, but if you managed to season it with sour cream, keep in mind that the seasoned product can be stored for no more than 12 hours. Therefore, when cooking in advance, add sour cream only to plates, and not to the pan.
Fresh herbs and sour cream make the taste of beetroot and meat more tender and rich.
How many first courses do you cook for your family or yourself? If you think about it offhand, it seems like there are a lot of recipes in your head. But if you start systematizing the recipes, it turns out that there are not so many of them. But don’t despair, today we will add to your collection of recipes and tell you how to prepare a simple and tasty first course – hot beetroot soup with meat. we prepared it earlier, it is more suitable for the hot season, and hot will be relevant from October to April.
You will like this rich, satisfying and bright soup not only for its ease of preparation, but also for its extraordinary taste. Classic recipe Beetroot soup involves its preparation using pork or beef. To make the broth more rich, use meat on the bone.
If you are a follower Lenten dishes, then the basis for preparing beetroot soup must be cooked not with meat, but with finely chopped beet tops and other vegetables.
Beetroot for beetroot can be pre-boiled, but this recipe does not imply this. To color ready-made dish turned out rich and bright, add to the beets during the sauteing process Apple vinegar or lemon juice.
Ingredients
- water – 3 l;
- chilled pork – 300 g;
- tomato juice – 1 tbsp.;
- beets – 400 g (2 large);
- potatoes – 4-5 pcs.;
- carrots (large) – 1 pc.;
- onion (large) – 1 pc.;
- vegetable oil – 3 tbsp. l.;
- vinegar 6% – 1 tbsp. l.;
- parsley – 1 bunch;
- green onions – 1 bunch;
- table salt - to taste;
- black pepper - to taste.
Preparation
Pork meat must be washed and all existing films and fat removed. Next, cut the meat into small pieces. If the meat is originally bone-in and not tenderloin, then you will have to boil it first and then cut it into pieces.
Pour cold water over the meat and place the pan on the fire. Boil the meat until cooked, salting it after boiling. During the boiling process, use a slotted spoon to remove foam from the broth as it forms. After the broth boils, you can also add bay leaves and allspice to it - this will give the meat and the broth itself a spicy aroma.
Finely chop the onion. Heat the vegetable oil thoroughly in a frying pan. Fry the onion until translucent over low heat, being careful not to burn it.
Grate the carrots on a fine grater or cut into strips. Some housewives recommend using a grater to Korean carrots. Add carrots to onions and stir.
Meanwhile, while the onions and carrots are sautéing, peel the beets (choose red beets, such as Bordeaux). Rub it on a fine track. You can also use a Korean carrot grater. Add the chopped beets to the onions and carrots. Add some salt and pepper. Continue sauteing the vegetables until the beets are soft. Be sure to add salt to the vegetables during the sauteing process, otherwise the beetroot soup may turn out bland.
Pour tomato juice into the vegetables and simmer for another 3 minutes. Instead of tomato juice You can use tomato paste and a small amount of water. IN summer period Fresh tomatoes, previously minced or grated, are suitable.
Prepare the potatoes. It must be peeled and cut into cubes.
Add the chopped potatoes into the prepared broth.
After 15 minutes, add the sautéed vegetables. The beetroot will immediately turn a beautiful red color.
Cook the beetroot soup for another 10 minutes. Then add the herbs and add salt to your taste. Let it boil and turn it off immediately. Cover with a lid and leave to brew for 15-20 minutes.
Hot beet soup with meat is ready. It is served with sour cream or mayonnaise. Just before serving, you can put half a quarter of a boiled egg on each plate with beetroot.
