Beetroot chowder. Beetroot soup. Beetroot soup - secrets and tricks from experienced chefs

The red root vegetable is a tasty and very affordable product, which is why it is so often used in cooking to prepare various dishes. One of the popular dishes based on it is beet soup, which is most often served in the form of mashed potatoes or cream, which makes the treat even more special.

All the recipes for making such a first one are simple and uncomplicated, but still they have their own characteristics, without which you cannot make a delicious soup.

Beetroot puree soup without cabbage

Ingredients

• - 2 pcs. + -
• - 800 ml + -
• - 1 PC. + -
• - 1-1.2 tsp + -
• - 2 tbsp. + -
• - 50 ml + -
• - 1 tbsp. + -

Spices for beetroot puree soup

• Dry herbs (parsley, dill) - 1 tsp;
• Coriander seeds - 1 tsp;
• A mixture of freshly ground peppers (green, pink, black, white) - 1/6 tsp.

Making homemade beetroot soup

It is recommended to make a spicy puree soup with beets with special spices to make the dish unforgettably tasty and aromatic. You can use ginger root, a mixture of peppers, dry herbs and coriander as dizzying spices. Grinding the main ingredients with a blender, we get the most delicate in consistency puree soup, which, under the influence of spicy spices, will simply melt in your mouth.

1. Put the pot of water on the fire.
2. Beets with my potatoes, peel, cut into small cubes. It is desirable that the beets were cut into cubes 1.5-2 times smaller than the potatoes. This will help you not to waste time on boiling potatoes and beets separately, but will help you to cook root vegetables at the same time.
3. When the water boils, put the chopped vegetables in a saucepan. Cook them until tender.
4. Heat a frying pan in oil, put coriander seeds crushed in a mortar into it. After about a minute (when the seeds darken a little) add grated ginger to them, sauté it along with coriander for 30 seconds.
5. At the end of stewing the spices, turn off the stove, remove the frying pan with the fragrant contents from it.
6. As soon as the vegetables are cooked, pour the fried spices into a saucepan to them. Cook the soup for another 2-3 minutes.
7. After - remove the dish from the fire, beat it with a blender.

If you don't have a blender, you can get the puréed mass in another way: pour the broth into a separate bowl, grind the vegetables with a potato grinder, then beat them with a whisk, and then gradually pour the broth drained into them.

1. We put a saucepan with almost ready-made puree soup on the fire, add a mixture of peppers, salt, dry herbs to it. If you are using ground coriander instead of seeds for cooking, then at this stage you can add it too. In this case, you do not need to overcook it earlier in a pan with ginger.
2. After the soup has boiled (already with spices), we continue to cook it for a few more minutes.
3. Finally, add cream / sour cream to the dish, mix everything, turn off the fire, before the beetroot soup boils again.

If you want, not all vegetables can be ground completely. For piquancy and some resemblance to borscht - beets can be left in the soup in the form of small pieces. But this is not for everybody and therefore it is not at all necessary to do this. Cook the way you like best.

Beetroot cream soup: a step-by-step recipe

Another interesting recipe for making your favorite soup without cabbage is beet cream soup with apple, kefir and sour cream. Vegetable broth will serve as the basis for preparing the dish, but if you wish, you can use meat broth with pieces of pork or chicken. They, just like vegetables, we then spur into the most delicate creamy beetroot soup.

Ingredients

• Beets - 2 pcs.;
• Leeks - 1 pc.;
• Vegetable broth - 1 l;
• Olive oil to taste
• Kefir - 1.5 tbsp.;
• Salt to taste;
• Onions - 1 pc.;
• Apple (green) - 1 pc.;
• Potatoes - 1 pc.;
• Allspice (peas) - 2-3 peas;
• Brown sugar to taste
• Dill (fresh) - ½ bunch;
• Carrots - 2 pcs.;
• Sour cream (low-fat) - 5 tbsp. l.

How to make cream soup with beets

1. To prepare vegetable broth, you must first bake vegetables and parsley. Cut in half 2 carrots, leek stalk, parsley root, 1 onion and put everything in the oven.
2. Transfer the baked ingredients to a saucepan, add 2-3 celery stalks to them, fill the food with 2 liters of cold water, put the container on the stove.
3. Bring the mass to a boil over moderate heat, salt it, put allspice in a saucepan, cook the dish under a closed lid for 30-60 minutes. The fire is small.
4. Wrap the beets in foil and place in a preheated oven. We bake for about 1-1.5 hours at a temperature of 180 ° C, until the roots are soft.
5. Cut the potatoes into small cubes.
6. Chop the onion arbitrarily, grate the carrots.
7. In a frying pan heated in olive oil, fry the chopped onion until transparent for 5 minutes. Then add the carrots, mix the ingredients and cook them for about 5 minutes.
8. Bring the broth to a boil, pour potatoes, fried onions and carrots into it. Cook the soup for 15 minutes, until the potatoes are ready.
9. Peel the baked beets, cut them into small cubes, pour the slices into the broth, heat them over the fire for 3-5 minutes.
10. We puree the resulting soup with beets with a blender, cool to room temperature, then add salt, sugar, kefir to a homogeneous mass. If the beets are sweet enough, then sugar is not needed.
11. Cut the apple into 2 parts, cut out the core from it, grind the pulp together with the skin with a blender.
12. Grind dill, mix it with sour cream and applesauce.

Serve the beetroot puree soup to the table cold, or at least at room temperature. As a dressing for the soup, we will have an apple and sour cream mixture, which will add additional flavor notes to the dish.

How to make beetroot puree soup

In addition to the options for making beetroot soup that we described above, there are many other variations. You can cook the first beetroot with a variety of products.

Here are just a few options for decorating its composition:

• nuts;
• meat (in the form of whole pieces, meatballs, etc.);
• cabbage;
• cream cheese;
• eggs;
• garlic;
• lemon;
• goat cheese and many other ingredients.

Beet soup is one of the most popular beetroot dishes - borscht and beetroot soup, which many of us simply adore since childhood. However, mashed soup, and even more so, delicate cream soup, is very different in taste from the above dishes. Try to cook something similar and you, it's easier than you think. Treat yourself and your family with a special - delicious and healthy beetroot puree soup.

Bon Appetit!

Beetroot puree soup is an ideal solution for a dietary or children's menu. Prepare such a first course for lunch, and everyone at home will be delighted. Delicate consistency, amazing taste, and of course, the benefits of the soup are what many gourmets like.

There are two ways to make this vegetable puree soup. One of them involves sautéing vegetables in vegetable oil. The second contains butter. It remains to choose any option and please yourself and your family with an excellent dinner. I suggest sticking with the butter recipe. And I will briefly outline the second option at the end of the story.

There is also a third option, which I will tell you about right now, in a nutshell. You need to cook. Remove the meat from the finished dish and purée with an immersion blender. I do this for my son. He loves . And when the whole family eats borscht, he gets his favorite mashed beet soup.

Recipe Information

Cooking method: cooking and puréing.

Total cooking time: 30 minutes.

Servings: 2 .

Ingredients:

• boiled beets - 1 pc.
• medium potatoes - 3 pcs.
• carrots - 1 pc.
• garlic - 1 clove
• butter to taste
• pepper, salt - to taste
• sour cream for serving.

Cooking method

The second option for making this soup:

• Boil potatoes.
• Grate carrots and boiled beets separately.
• Saute in vegetable oil.
• You can add onions.
• Send the finished sauté to the potatoes.
• Add spices and cook for a few more minutes.
• Turn off heat and toss in the crushed garlic.
• Grind with a blender. If desired, you can add cream when puréing.
• The result is a delicate creamy soup with a touch of milk in the taste.

On a note

• Similarly, according to one or the other recipe, you can prepare any vegetable soup puree. For example, you can add boiled pumpkin instead of beets. And use all other ingredients according to this list.
• Puréed soups are best cooked once, as they lose their unique flavor after being stored in the refrigerator.
• Beets should be used as a vinaigrette. It is sweet and delicious. The soup from it will turn out to be impeccable in taste and bright in color.

Diet soups do not lose their relevance. Eating right is becoming prestigious, which means you need to know more recipes in order to surprise relatives and friends with a variety of dietary menus. Beets - a source of a huge amount of iron, vitamins E, C, B, A, mineral salts and amino acids - can be safely attributed to such a menu. Beets have long been known as a mild natural laxative, so they have a very good effect on our digestive tract. This popular and affordable vegetable does not lose its magical properties even after heat treatment, so you can make not only a salad or a side dish with beets, but also soups.

Beetroot puree soup with meat (dietary recipe)

If you are tired of the classic borscht recipe, then try to surprise your family with such a dinner. You will need:

• 300 g of meat (lean pork, veal, beef)
• 1.5 l broth
• 2 medium beets
• 2 small carrots
• garlic (2-3 cloves)
• bulb
• vegetable oil
• salt, spices (for broth)

Boil the broth. While it is cooking, peel the vegetables and cut into large pieces, put them in a mold, sprinkle with oil and put in the oven for 50-60 minutes (200 o C). Remove the meat from the broth, add finely chopped onion and crushed garlic to it and cook for another 5-7 minutes, add vegetables and boil for about 10 minutes more. Beat the hot soup in a blender and add the meat (after cutting into small pieces). By the way, meat can be replaced with small meatballs.

Low calorie beetroot

This light summer soup can be made with chicken meat, you can replace it with veal or lean pork, or not add it at all. Prepare:

• 500 ml fat-free kefir
• 1 large beetroot (pre-cooked)
• 200 g boiled meat (optional)
• 1 boiled egg
• 1 cucumber (fresh)
• 1 tbsp. spoon of 9% vinegar
• garlic
• herbs, spices, salt

Grate cucumber and beets, add vinegar and leave to marinate. Cut the eggs and meat into small cubes, crush the garlic in a garlic maker, and finely chop the herbs. Put all the products in a saucepan, add salt, pepper and pour in kefir (if you want a thinner consistency, you can add cold boiled water). It is better to serve chilled beetroot.

Slimming beetroot soup

For a successful fight against excess weight without compromising your health, try this version of a low-calorie flavorful soup puree. For 4 servings, take:

• 500 g boiled beets
• 1 onion
• 300 g potatoes
• 1 apple
• 600 ml light vegetable broth
• 1 tbsp. a spoonful of freshly squeezed juice (lemon, lime)
• 4 tbsp. sour cream spoons
• salt, spices (1 tablespoon of cumin seeds, 2 bay leaves, a pinch of dry thyme, a pinch of ground black pepper)

Cut the potatoes, apple (peeled) and onion into cubes, put them in a saucepan and pour water exactly over the vegetables. We bring the future soup to a boil and cook for another 10 minutes. Then add beets cut into large bars, vegetable broth, lemon juice, caraway seeds and thyme. Cook all this for 15 minutes over medium heat. After turning off, add the bay leaf and leave to infuse for another 15 minutes. After the time has elapsed, take out the bay leaf and separate the vegetables from the broth. We send vegetables to a blender, puree and combine with broth again. Salt, pepper and put on low heat again for 6-7 minutes. Serving such a puree soup is best with sour cream and fresh green tea.

Fast dietary borscht

When we say beet soup, we automatically think of borscht. This thick and rich soup cannot be called dietary or healthy, but if we change some of the ingredients, we will not only reduce its calorie content, but also reduce the time it takes to prepare it. We need:

• 1 can (300 g) canned beans
• 400 g beets
• 4 medium potatoes
• 2 medium onions
• 2 tbsp. tablespoons of oil (vegetable)
• 2 bunches of herbs (dill, parsley)
• salt, spices

Finely chop the onion and fry in oil (you can directly in the soup pot). Then add the diced potatoes to the onion. While roasting, we cut the beets, send them to the potatoes and fry for a few more minutes. Pour the vegetables with water, add the beans and cook over medium heat until the potatoes are cooked. Turn off, add our greens, cover tightly and let it brew a little. Serve with natural yoghurt or sour cream.

Don't limit yourself to standard recipes. Starting from the classics, you can prepare a lot of delicious and dietary beetroot dishes. Please yourself and your stomach without sacrificing your figure!

A hearty lunch - hot or cold beetroot cooked with meat! Choose the best recipe in our selection: with pork, beef, with 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 beef ribs broth. We wash the ribs, fill with cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is tender. For beef (veal) ribs, it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. Peel and grate the carrots and beets. Peel the potatoes, wash them and cut them into cubes. Wash greens and green onions and chop finely.

As soon as the meat is cooked, put the chopped potatoes in the broth and cook until tender - 15-20 minutes.

While the potatoes are boiled, we pass the rest of the vegetables. Heat vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add the carrots and sauté for more a few minutes.

Add tomato paste or tomato puree, stir and sauté again two minutes.

Pour a little hot broth into the pan, put the beets, add sugar and vinegar, mix and simmer under the lid 5-7 minutes.

As soon as the potatoes are boiled until soft, add the contents of the pan to the soup, taste the beetroot, add salt, sugar and vinegar if necessary, put pepper, bay leaf and half of the herbs, cook everything together 5-10 minutes. Ready!

Before serving, let the beetroot brew for 10-15 minutes. Serve, as stated, hot, laid out on plates over soft beef ribs. If the ribs are large, then it is more correct to remove the bones, and cut the meat into pieces. If you wish, you can also add sour cream and sprinkle the beetroot with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot 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 tables. lies.

To cook this delicious beetroot soup with meat, I usually use chunks from the neck and thin ribs of the carcass. It is these parts that give the broth richness and delicate meaty taste. And so, we need to put the meat washed under running water in a saucepan, pour it with cold water and put it on the stove for cooking. To get a 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, boil the meat over low heat (covered) for about forty minutes. During this time, we will have time to prepare the rest of the components of the dish.

First, we need to cut the slightly frozen pork 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 fat in a large frying pan and fry it until golden brown. Next, lay out the carrots, garlic, onions and lightly fry the vegetables.

The very last thing we put in a frying pan is grated beets and fill it with a small amount of hot meat broth (or just boiling water).

We simmer the vegetables all together over low heat until the beets are cooked (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 stock with the broth.

We put the peeled and diced potatoes in a saucepan 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 that the beetroot stew for an hour or two in a saucepan with the lid on.

Recipe 3: how to cook beetroot 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, put them in a saucepan and cover with cold water. The meat can also be put in a whole piece and cut into small pieces before serving. Place the pot of ingredients on fire. When foam starts to form on the surface, collect it with a slotted spoon. Reduce heat and simmer broth for 1.5 hours. If the meat is young, the cooking time can be shortened.

Peel potatoes for hot beetroot.

Cut it into strips or small pieces.

Add potatoes to broth. Cook for 20 minutes until the potatoes are tender.

While the potatoes are cooking, peel and grate the carrots.

Chop the onion as well.

Fry them together in a skillet with vegetable oil until golden brown.

Peel and grate the beets.

Place it in a skillet with vegetable oil and fry over low heat with the lid closed for about 10 minutes. The beets should be soft.

Then pour the tomato juice into the skillet. Simmer everything together for another 10 minutes, until the excess liquid evaporates and the dressing becomes thick.

Add fried onions and carrots to the broth, to the finished potatoes.

And then the beetroot dressing.

Cook everything together for about 15 minutes. Season with salt, pepper and bay leaves.

Finely chop the greens and add to the saucepan as well. Cook for another 2-3 minutes.

Then turn off the stove and leave to stand for about half an hour. Pour the hot beetroot into bowls. Serve with sour cream. Bon Appetit!

Recipe 4, step by step: how to cook beetroot

• 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 leaves 4 pcs.
• Beet 1 pc.
• Black pepper (ground)
• Carrots 1 pc.
• Parsley, dill 3 tbsp
• Bulb 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, salt, cover and cook until the meat is cooked (beef - 2 ... 2.5 hours, turkey - 1 hour).

When the meat is cooked, take it out, separate it from the bones, and chop it.

Peel potatoes, carrots, cut into cubes. Put potatoes and meat in soup, add peppercorns and bay leaves.
Cut the cabbage into strips and add to the soup.

Peel the beets, grate on a coarse grater. Pour vegetable oil into a preheated pan and add the beets. Fry, stirring occasionally, 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 onions 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, put the beets and fried onions. Let it 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

• 400 gr 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 in a saucepan, pour 2 liters of cold water. Put a saucepan on fire and bring water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Cook the beetroot broth for about 2.5 hours at a low boil. By then, peel and cut the potatoes into small cubes.

Peel and grate the carrots. Peel the onion and cut into small pieces. Simultaneously boil the beets. To do this, boil water in a separate saucepan and put the beets there. Cook it for about 45-50 minutes until tender with a low boil. Then drain and cool the beets. Peel and grate 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 dip the potatoes there. Cook the potatoes for about 15-20 minutes over low heat.

At this time, prepare the beetroot dressing. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Put the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add the carrots, stir and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan, tomato paste to the pan and mix thoroughly. Simmer vegetables over moderate heat for another couple of minutes.

Pour the grated beets into the pan with vegetables and mix. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook the beetroot dressing for the soup 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 for another 2-3 minutes with a low boil. Rinse greens, dry and chop.

Add greens to the finished beetroot, stir and remove the pan from heat. Cover the pan with a lid and let it brew for 15 minutes. Serve hot pickle to the table, if you wish, you can add sour cream to each portion. Bon Appetit!

Recipe 6: cold beetroot with meat (with photo)

• Lean pork 300 g
• Potatoes 2 pcs.
• Beets 2 pcs.
• Cucumber 4 pcs.
• Pickled cucumber 1 pc.
• Chicken egg 3 pcs.
• Salt to taste
• Sugar 1 tbsp. lies.
• Lemon juice 2 tbsp. lies.

Cook the beets. Used only 2, the rest went to another dish.

We have a piece of lean pork, which we boil and refrigerate. Remove the fat from the broth with napkins, which has appeared on the surface of the broth. We have a piece of meat and a completely lean broth that we chill.

Rub the potatoes on a grater with large holes.

Grate lightly salted cucumber on a grater with large holes.

Homemade cucumbers, sweet. We rub them.

Cut the meat into cubes.

We send the meat, fresh cucumber 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 is not so tasty. Add sour cream, stir.

This is how cold beetroot soup turns out.

Recipe 7: beetroot meat soup (with a photo step by step)

In general, beetroot soup in Russian cuisine is a cold beet soup, let's say, a kind of cold borscht. And it is popular in hot summer. But in cold winter, in order to add vitamins to your body, it is better to cook hot beetroot - very appetizing, tasty, and most importantly - healthy!

• Beef for cooking - 300 g
• Potatoes - 4 pieces
• Carrots - 1 piece
• Onions - 2 pieces
• Beets - 4 small pieces
• garlic - 2 cloves
• Egg - 4 pieces
• Vegetable oil - for frying
• Apple cider vinegar - 2 tbsp. l
• Bay leaf
• Salt, pepper, spices, dill and parsley to taste

We wash the meat, fill it with water and set to cook.

Pour the eggs with cold water and put them on the fire too. After boiling, cook for 7 minutes so that the eggs are hard-boiled.

Wash vegetables (potatoes, onions, carrots, beets and garlic), peel them.

Three beets on a coarse grater and pour with vinegar.

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 in the pan. Salt the broth.

Cut the potatoes into cubes and put them in a boiling broth with meat. If you decide to cook a dietary beetroot, i.e. without meat broth, then simply dip the potatoes in salted water. Cook the potatoes until tender.

Then we add our frying, bay leaf, and spices as desired to the pan (I added spices for the borscht).

Finely chop the greens.

Peel and cut the eggs into small pieces. One egg can be cut into wedges for decoration.

Put the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle with herbs on top.

We serve such beetroot hot, adding sour cream and decorating with an egg slice. Bon Appetit!

Recipe 8: delicious beetroot 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) - about 4-5 tbsp. spoons;
• greens - a small bunch;
• garlic - 2-4 teeth (or to taste);
• salt to taste.

Place the washed meat in a 5-liter saucepan. Pour cold water to the top, boil. Remove the foam, cook the meat for about 1.5 hours at a low boil (until the beef is fully cooked). Do not add salt yet. Remove the boiled meat from the pan, filter the broth through cheesecloth or a fine sieve if desired (to get rid of the "debris" - bone fragments and small debris). Put finely chopped cabbage into the ready-made broth (if you use a young head of cabbage with thin leaves, you can add cabbage closer to the end of cooking).

Next, load the peeled and diced potatoes. Bring the broth to a second boil and continue boiling at a slow boil for about 20 minutes (until the vegetables are soft).

At the same time, we are engaged in frying, which is mandatory for classic borscht. To do this, fry the finely chopped onion in vegetable oil for 3-5 minutes.

Put peeled and grated carrots to the softened onion. Stirring, sauté 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 the vegetable dressing over low heat, covered for 15-20 minutes. Thanks to preliminary stewing with tomato paste, the beets will retain their color, and the borscht will turn out to be bright red. We transfer the cooked sauté into broth with already soft vegetables.

Separate the cooled meat from the bone, cut into small portions and lower it into a saucepan with colored broth. Bring to a boil, but do not allow active seething! Borscht should simmer over low heat, bubbling "lazily" only.

The soup can be considered almost ready, but to make the taste more intense, it is desirable to darken the first course on the lowest heat under the lid for about 30 minutes. At the end, salt, add chopped herbs and very finely chopped garlic (amount to taste).

Beetroot soup is a very popular dish on the territory of post-Soviet countries. The main reason for the popularity of this dish is the cheapness of beets, its usefulness and a pleasant sweetish taste of the dish with this product. There are just a huge variety of all kinds of recipes for beetroot soups.

Beetroot is, in most cases, an annual plant consisting of root and tops. In consumption, you can use both root crops and tops, however, the second is used much less often. This vegetable is very rich in all kinds of vitamins and minerals. Especially a lot of iodine in beets.

Making beetroot soups 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.

Beetroot is a strong color, as a result of which experienced chefs recommend working with beets in rubber gloves.

How to make beetroot soup - 15 varieties

This soup with beets has a very popular name - "Borsch". Many people think that soup and borscht are two different dishes, however, this is far from the case. Borscht is one of the types of soups.

Ingredients:

• Chicken meat - 300 gr.
• Potatoes - 4 pcs.
• Beets - 1 pc.
• Carrots - 1 pc.
• Bulb onions - 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, fill with water and set to cook on fire.

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

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

As soon as the meat boils, reduce the heat and cook for another 15 minutes.

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

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

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

In order for the frying not to change its color after adding to the borscht, a little vinegar should be added to the frying at the frying stage.

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

Finally, add carrots to the frying. When the carrots are lightly browned, add a little water to the pan and let the frying stew for 5 minutes.

When the potatoes with cabbage are almost ready, add the cooked frying, salt and your favorite spices to the pan with borsch.

Borscht again bring to a boil, boil for 5 - 7 minutes, remove from heat and let it brew for 30 minutes.

A very simple dish to prepare. Anyone, even the most inexperienced hostess, will be able to cope with it perfectly.

Ingredients:

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

Preparation:

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

Then we combine the beets with kefir, beat everything until smooth, salt and pepper to taste and send to the refrigerator for 20 minutes.

While the soup is cooling down, peel the cucumbers and avocado, wash and cut into small cubes.

When the soup has cooled in the refrigerator, add the chopped avocado and cucumber to it, pour in the 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 are currently at the peak of their popularity. They are the specialties of many restaurants.

Ingredients:

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

Preparation:

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

Knead the cloves in a mortar and add to the onions during frying.

We peel the apple, wash it, peel it from the core, cut it into large cubes and add it to the pan to the onion.

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

Mix everything thoroughly and fry in a pan for a few 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 salt and pepper it, but fill it with, say, French herbs.

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

When the soup has been whipped into a homogeneous mass, it should be tasted and added, if necessary, salt, pepper, or lemon juice.

If everything suits you, put the soup on the fire, add the 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 quail eggs halves.

Ingredients:

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

Preparation:

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

We peel the beets, wash and chop them thinly, or three on a carrot grater in Korean. Simmer the prepared beets in vegetable oil for 5 - 10 minutes.

Peel and wash carrots and onions. Three carrots on a coarse grater, and chop the onion into small cubes. Fry onions with carrots in a pan until golden brown.

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

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

After this time, add the carrot and onion roast to the soup and cook for another 20 minutes.

Then add chicken meat, salt, pepper to the soup 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 is that not only the root of the beet is used for its preparation, but also the tops.

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 send them to bake in an oven preheated to 200 degrees for 1 hour.

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

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

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

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

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

We remove the finished beetroot from the heat, let it cool, and then send it to the refrigerator to infuse for several hours.

It is strongly recommended to use only young beets for the preparation of this soup.

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 tops of the beetroot from the root crop. Boil the root vegetable, cool, peel and grate.

Boil the eggs, cool, clean, separate the whites from the yolks, grind the yolks.

Boil sorrel and beet tops, drain the broth, cool and chop finely. 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, yolks there. Served with sour cream soup and garnished with herbs.

This dish has two features. Firstly, it is best served with soft and fresh donuts. Secondly, all ingredients of this soup except meat are ground with 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.
• Bulb onions - 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, black pepper, bay leaf - to taste

Preparation:

In a deep bowl, combine yeast with sugar, a little 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 to the resulting liquid, stirring constantly and vegetable oil.

We knead the resulting dough well so that it does not stick to our hands, and then we put it in a warm place.

At this time, we begin to prepare the soup. To do this, put the washed meat in a deep saucepan, fill it with water, salt, put on fire and bring to a boil.

As soon as the broth is cooked, we select a couple of ladles in a separate bowl. While the meat is boiling, we clean and wash the beets, carrots, potatoes and onions.

Pull the chicken out of the finished broth, cool it and separate the bones from the meat.

Cut onions, carrots and potatoes into medium-sized cubes and put in a saucepan with boiling broth.

Add black pepper and peppercorns there. Cut the beets into cubes and fry in a 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 saucepan with broth and vegetables and add vinegar there. We mix everything.

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

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

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

After the dough comes up, knead it again, form donuts from it, put on a wiped baking sheet and let them come up a little. When they come up, they should be greased with a beaten egg and sent to the oven heated to 180 degrees for 30 minutes.

Pour the ready-made donuts with broth-garlic sauce and serve them to the table along with the already cooled beet and meat soup.

The expression: “Everything is ingenious is simple” can be safely attributed to beetroot soup with oatmeal. It is insanely healthy and requires very little food.

Ingredients:

• Beets - 100 gr.
• Oat flakes - 100 gr.
• Water - 2 liters.
• Salt to taste

Preparation:

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

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

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

Such a soup is eaten cold, as a result of which, it can become 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 to the beets.

Peel the cucumbers and radishes, wash, cut into strips and add to the pan. My onions and dill, dry and finely chop.

Boil the eggs, cool, clean, 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 salt to taste. Bon Appetit!

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

Ingredients:

• Beets - 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 rice until cooked. Then it should be thoroughly rinsed and slightly dried.

Wash the beets, boil until cooked, drain the water, cool, clean and grind with a blender until puree.

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

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

Sprinkle with flax seeds on top before serving.

The second name of this dish is "Botvinya". This dish got 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 the tops of the beets. We wash it and chop it finely. We clean the beetroot, wash and cut 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 fire.

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

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

Approximately 5 - 7 minutes before the end of cooking, you can add clean and chopped sorrel, bay leaf, peppercorns, 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. Such a soup is quite high in calories, as a result of which it is not suitable for daily use.

Ingredients:

• Smoked pork meat - 400 gr.
• Potatoes - 3 pcs.
• Beets - 3 pcs.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Chili pepper - 1 pc.
• Salt, 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 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 put them in a deep saucepan. Put smoked chopped meat in the same saucepan.

Fill the meat and potatoes with water, put on fire. When the potatoes are cooked, knead them with a pusher right in the pan.

Peel the onions and carrots, wash, cut 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 5 minutes with the lid closed.

A very interesting multicomponent meal. 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.
• Granular mustard - 1 tbsp l.
• Kefir 1% - 500 gr.
• Salt, sesame oil, sesame seeds, lemon zest - to taste
• Chicken egg - 1 pc.
• Radish - 6 pcs.
• Beef fillet - 200 gr
• Armenian lavash - ½ pcs.
• Greens - ½ bunch

Preparation:

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

Wrap the pieces of ice in a towel and beat off with a hammer for meat. We also put two large pinches of such 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, clean, cut into two parts, remove the yolk and cut into large cubes.

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

We cut the lavash into strips, which we then cut into triangles.

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

Now we put a baking sheet with pita bread in the oven preheated to 180 degrees for a few minutes.

After this time, the delicious and crispy chips are ready.

Put pieces of protein, pieces of beef, slices of radish and some greens in a plate. Sprinkle everything with lemon zest on top.

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

Borscht in Tolyatinsky can be perfect for those who follow their figure. It contains exclusively low-calorie vegetables. It should be noted that potatoes are not used for cooking.

Ingredients:

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

Preparation:

Peel and wash carrots, beets and onions. Three carrots and beets on a coarse grater. Finely chop the onion. Wash cabbage, dry and finely chop.

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 onions 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.

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

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

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

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

Ingredients:

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

Preparation:

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

My bell peppers and chili, we get rid of seeds and stalks and cut into large pieces. Wash the greens and dry them.

Now we 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.

We taste the ready-made soup. If there is not enough salt or pepper, then add and send the prepared dish to the refrigerator. Gazpacho is ready!