Under beetroot is understood at the same time the first two dishes of different in composition, cooking and taste. One is served hot and the other is cold. The only basic and indispensable component of these soups is beet, hence the name of the dish.
From our recipes you will learn how to properly prepare both kinds of beetroot. Each of them you will definitely like.
How to cook a classic hot beet soup?
Ingredients:
- medium-sized beetroot - 2 pcs .;
- beef or pork - 450 g;
- carrots - 75 g;
- onion - 75 g;
- potato tubers of medium size - 4 pcs .;
- vegetable refined oil - 35 ml;
- fresh parsley and green onions - to taste;
- vinegar 6% - 30 ml;
- tomato paste - 50 g;
- bay leaves - 2 pcs .;
- peas of sweet pepper - 2 pcs .;
- ground black pepper - to taste;
- salt - 140 g;
- granulated sugar - 10 g;
- sour cream.
Preparation
My beet carefully and boil until ready. Washed meat cut into slices of medium size, pour two liters of purified water, we determine the fire and bring to a boil. Remove carefully the foam, reduce heat and cook until soft.
While cooking meat, prepare properly vegetables. Clean and shinkuy small cubes of potato tubers, onions and carrots, and boiled beets are cleaned and shredded straws.
By the willingness of meat, we put potatoes in broth and cook until soft. In the meantime, we pass the onion to clarity in vegetable oil, then add the carrots, and after three minutes the tomato paste. We also pour two or three tablespoons of broth and let the vegetables on moderate fire for another three minutes. Now season the dressing with a teaspoon of salt, ground black pepper, sugar, pour vinegar, we throw beets straw and a little more we put out.
When the potatoes are ready, we put the dressing in a saucepan, throw peas of black and fragrant pepper, laurel leaves, chopped parsley, add salt to taste and boil beetroot for another couple of minutes.
On readiness we give the dish to brew for five minutes, and serve with sour cream and finely chopped green onion pens.
How to cook cold beetroot soup?
Ingredients:
- beet table - 750 g;
- boiled sausage or boiled meat - 275 g;
- eggs - 4 pieces;
- green onions - 190 g;
- parsley and dill greens - 1 bunch;
- fresh cucumbers - 275 g;
- sour cream - 250 g;
- citric acid - 1/4 tsp.
- salt - 10 g or to taste;
- granulated sugar - 15 g or to taste.
Preparation
Initially, boil until cooked, poured cold water and clean the eggs, and if beetroot meat is used, then boil until soft and it. In the meantime, finely chop the previously washed and dried greens, green onion feathers, peeled fresh cucumbers and boiled sausage (or meat). We put the greens in a bowl, season with salt, mash it with a wooden spoon, mix it with the other cut ingredients and leave it in the fridge for about an hour.
Without losing time, thoroughly rinse, clean and boil until soft beet in a half liters of purified water. Then take the fruit out of the broth, cool it, cut it into cubes or let it through a large grater and return it to the cooled decoction. Sdabrivaem basis beetroot salt, sugar and citric acid and mix. Then we lay the rest of the ingredients of the dish, taking them out of the refrigerator, and put the chill again.
When serving in each bowl of beetroot we put a large tablespoon of sour cream and mix. If you are not going to store cold beetroot, then you can fill the sour cream with all the contents of the pan and pour over the plates.
In fact, every housewife has her own beetroot recipe and very often the options vary greatly in composition and taste. Some cook a dish without sausage and meat, or put only proteins from eggs, others make beetroot on kefir or serum without citric acid with potatoes, and some prefer to add beet tops or sorrel to the dish. You too can experiment with the composition of the food and find the option that is most suitable for you.