How to cook beet soup?

Beetroot is considered a simple variation of borsch . Light soup includes similar ingredients, dressed with sour cream, but can be served both in cold and hot. Cold soup is often cooked in the manner of okroshki, seasoned with sour cream or yoghurt, it is usually not add meat, but the hot variation can be cooked on meat broth and served with an abundance of sour cream and greens. About how to prepare such a simple soup as beetroot we will tell below.

How to cook hot beet soup with meat?

Hot beetroot is one of the varieties of borsch, which is prepared without any wisdom: just a set of vegetables, a meat broth, a little sour cream for serving and a hearty dish is ready for serving.

Ingredients:

Preparation

Before preparing beetroot in a homely way, pour the meat in two liters of water and put on the fire, let the broth cook for about an hour. By the end of the allotted time, we take care of preparing the vegetables: chop the sweet peppers, rub the carrots with the beets, chop the onion, divide the potato tubers into cubes. We put the potatoes straight in the broth, and put the remaining vegetables on the pan and let it pass for no more than 7 minutes. At the end, we fill the vegetable assortment with garlic. Extract the meat from the broth, add the vegetables. We sort the meat into pieces and return it back to the soup. Another couple of minutes and beetroot can be removed from the fire. Let the soup stand for about 10 minutes, and then it can be served with a serving of sour cream and a handful of fresh greens.

How correctly to prepare a cold beetroot soup?

Even though cold beetroot is seldom supplemented with meat products, you can put boiled poultry or beef in cold soup, or add bits of boiled sausage.

Ingredients:

Preparation

Preparation of beetroot is similar to cooking okroshki. First, you need to boil the vegetables (beets and potatoes) separately from each other. Peel potatoes and divide into cubes, by analogy, do the same with boiled beets. But do not throw out the broth from the beet. Mix the vegetables with sliced ​​cucumbers and boiled eggs, add greens and sour cream. Dilute the soup with beet broth and add citric acid. Do not forget about the salt.