We are used to the fact that the main difference between beetroot and borscht is only in the fact that the first is often served cold. In fact, there is another difference between the two most popular beet soup: cabbage is not put on the beetroot, and the soup itself is usually more rich in broth than meat and vegetables. In this article we will talk about how to cook beetroot with meat according to authentic recipes.
Recipe for hot beetroot soup with meat
Let's start with the recipe for beetroot soup which will become relevant this season: the rich meat broth in the company of fresh vegetables is prepared without any trouble and is able to fill the whole family with a full meal.
Ingredients:
- lean beef - 360 g;
- beet - 370 g;
- carrots - 130 g;
- root of parsnip - 45 g;
- garlic teeth - 3 pieces;
- onion - 85 g;
- hot pepper - to taste;
- lemon juice - 15 ml;
- vegetable oil - 15 ml.
Preparation
Before you start cooking beetroot, cut the beef with small cubes and marinate in a simple mixture of a pinch of salt, hot pepper, lemon juice and vegetable oil. The pair of hours will be enough to give the beef a slight sharpness and make the taste of beetroot more diverse.
Cut the onions into half rings. Carrots and beets cut into blocks or grate. Likewise do the same with parsnip. Spare the prepared vegetables together directly in the dishes in which you are going to boil the soup. In a separate frying pan brown the beef and add it to the vegetables. Season everything and add with scraped garlic. Pour 800 ml of water and cook the soup for about half an hour after boiling.
If you intend to adapt the recipe for beetroot cooking with meat for a child, then simply do not fry the meat, and put it out with the vegetables in a small amount of water before adding the remaining liquid.
A classic recipe for beetroot soup with meat
The following recipe will certainly be appreciated by fans of borscht and classical technologies of cooking soups. For him, we will first prepare the broth, and then we will add the vegetables.
Ingredients:
- beet - 440 g;
- carrots - 130 g;
- onion - 120 g;
- a handful of green parsley;
- laurel leaves - 2 pieces;
- potatoes - 330 g;
- beef - 480 g;
- vinegar - 45 ml.
Preparation
Pour the washed meat with 2.5 liters of water, put the laurel leaves to it and cook for at least an hour and a half, from time to time getting rid of the noise on the surface. Take the beef and cut it arbitrarily. Grind the vegetables and save the onion together with the carrots and potatoes. When the roast comes to half-ready, sprinkle the vegetables with vinegar and add to the broth. Return the meat to the broth and cook the soup until the vegetables are softened.
If you decide to implement a recipe for a classic beetroot with meat in a multivark, then first you need to save all the ingredients of the soup together, and then pour them with water until the label and include "Soup" for automatically set time.
Classic cold beetroot soup with meat - recipe
Ingredients:
- beet - 390 g;
- water - 2 l;
- juice of one lemon;
- granulated sugar - 5 g;
- radish - 110 g;
- cucumber - 145 g;
- feathers of green onions - 6-8 pcs .;
- a handful of dill greens;
- beef - 430 g;
- eggs - 4-6 pcs.
Preparation
Boil the beef and leave the broth. Use beet broth. When the beet is ready, remove it from the pan and chop it. Once the broth has cooled, add the beetroot, sliced radish and cucumber. Put the pieces of beef and season everything with lemon juice, salt and sugar. Serve cold soup with boiled eggs, plenty of shredded greens and a serving of sour cream.