On warm days it is good to cook some cold soup, for example, beetroot soup. Svekovnik is a traditional dish of Russian cuisine from the category of borsch, similar soups are known in the national culinary traditions of the Eastern European and Baltic countries.
Initially, the composition of beetroot did not include meat ingredients, currently there are options with meat. There are many recipes for the preparation of cold beetroot soups, as cooking is a living and moving art.
Classic recipes of cold beetroots suggest a very simple preparation based on kefir and / or vegetable (and / or herbal) broths (beet, sorrel, nettle, etc.) with the addition of milk. In beetroot, of course, add beetroots (sometimes marinated) and fresh vegetables (onions, cucumber, etc.). Immediately before serving in beetroot add the hard-boiled egg, potatoes and sour cream, as well as garlic and greens (dill, parsley and other herbs).
Classic recipe for cold beetroot soup
Ingredients:
- a young beet with a tops - 3 pieces;
- potatoes - 2-3 pieces;
- fresh cucumber - 2 pcs .;
- onion green - 5-8 feathers;
- Chicken egg - 2 pcs .;
- garlic - 3 cloves;
- vinegar 3% -5% natural - 2 tbsp. spoons;
- horseradish grated - 1 teaspoon;
- cumin (seeds);
- parsley and dill greens;
- salt;
- black pepper powder;
- sour cream is natural.
Preparation
Let's cook the potatoes "in uniform", cook for 20-25 minutes and cool in cold water. In another saucepan, boil hard-boiled eggs. At the same time, we prepare the beetroot broth.
The beet with the tops will be washed and cleaned. The root crop is cut into small short oblong pieces or cubes. We will break the tops.
In a separate saucepan, fill the beets with water (1-1.5 liters) with cumin and vinegar seeds (1 tablespoon - the vinegar will preserve the color of the beet) and put the pan on the fire.
Cook the beet for about 20-30 minutes, add the tops, cook for another 3 minutes and turn off the fire. Cool the broth, for this you can put the pan in a wider and low capacity with cold water. In the finished broth, add the remaining vinegar - for taste.
We prepare the rest. Boiled potatoes are cleaned and cut arbitrarily, but not too finely, and cucumbers shred by small oblong pieces. Finely chop the green onions, the rest of the greens and garlic. Cut the cooked eggs. Fucking grated on grater.
All prepared, add to the pan with broth. Or you can spread out everything a little bit on plates, and then add the beet broth and cooked beets with the tops - it will cool down so quickly. Now you can pour and pepper. Serve with sour cream. As an aperitif, you can serve a glass of vodka, bitter or berry tincture.
Do you want it? The recipe for a cold beetroot soup with meat can look the same as the previous one (see above). Just add to the soup ready-made boiled meat (any), cut into small pieces.
Recipe for cold beetroot soup with kefir and ham sausage
Ingredients:
- beet young small - 2 pcs .;
- kefir - 0,5 l;
- lemon;
- ham sausage or bacon, brisket - about 300 g;
- fresh cucumber - 2-4 pieces;
- radish - about 200 g;
- potatoes young - 2-4 pcs .;
- eggs of chicken - 2 pieces;
- Fresh greens are different;
- garlic - 2 cloves;
- seeds of cumin;
- sour cream.
Preparation
Purified beets are cooked for 20-30 minutes in 2-3 glasses of water with seeds of cumin, then we cool and cut into small cubes, sprinkle with lemon juice to preserve color.
Potatoes and eggs cook, cool, clean and cut. Also cut randomly radishes, cucumbers and ham sausage. We chop finely greens and garlic. We lay out on the plates a little of all the prepared ingredients and pour the ingredients with a mixture of yogurt with strained beet broth (2: 1 or 3: 1). The soup should not get too liquid. Serve with sour cream.