As you know, the famous borscht soup - beetroot soup - prepares much easier, faster, contains fewer calories and can easily be served as a hot soup, and as a kind of okroshka, cooling in the summer days. In recipes, we want to implement both versions of this dish.
Beetroot soup - recipe
We suggest starting with a more classical version of beetroot soup - cold soup on a beet broth with cucumbers and greens. Easy and useful!
Ingredients:
- beets - 235 g;
- cucumber - 210 g;
- onion greens - 20 g;
- kefir - 730 ml;
- green parsley and dill - 2 tbsp. spoons;
- eggs - 4 pcs.
Preparation
Before you make soup beetroot, boil the beetroot and leave a little left after cooking the broth. Boil the root vegetables into cubes of equal size. Cut the cucumber with the same cubes. Grind the greens. When broth and beets cool, combine all the ingredients together, pour kefir, and then dilute beetroot broth to get rid of excessive density. Add the beetroot soup with half boiled egg.
Hot beet soup - recipe
Hot beetroot is brewed in the manner of borscht, only cabbage is not added to it, and potatoes are put at will. The basis for the dish can be any broth , we preferred beef.
Ingredients:
- beet - 540 g;
- tomatoes - 480 g;
- garlic teeth - 2 pieces;
- onion - 170 g;
- beef on bones - 800 g.
Preparation
Before you make soup beetroot soup on a meat broth, prepare the meat broth yourself. Fill the meat with one and a half liters of water and leave on fire for an hour and a half. In the finished broth, put the beetroot and cook it until soft. Meanwhile grind the boiled meat and cook the fried onions with tomatoes and garlic. Add the roast in the soup and remove it from the fire.
Cold soup beetroot soup
Ingredients:
- beet - 275 g;
- potato tubers - 290 g;
- cucumber - 220 g;
- radish - 90 g;
- eggs - 3 pieces;
- grated horseradish - to taste;
- sour cream - 85 g.
Preparation
The preparation of beetroot soup begins with the cooking of beet broth, for which it is necessary to place the peeled beet in a liter of water and leave on fire for an hour. In parallel with the beets put the potatoes to boil. Finished vegetables cut into cubes of equal size. Similarly, grind and beetroot and cucumber. Combine all the ingredients together, fill with beet broth, mix with sour cream and serve, seasoning with salt and grated horseradish, and also adding half of the boiled egg.