How to cook beet soup. Beetroot recipes

Traditional cuisine is not only a collection of recipes for dishes typical of a particular area. It is also a collection of wisdom. What has been cooked in a country or region since ancient times is always based on both the meat or vegetables common in that territory and on climatic conditions-hot and hearty dishes for the cold season, cold and refreshing summer food... So, in the open spaces Eastern Europe The recipe for cold beet soup is unique. IN different countries it is prepared and called differently, but the classic Russian recipe is cold beetroot.

History and origin of beetroot

It is now difficult to say where exactly this dish originated. They usually agree on what to cook first cold soup we started with beets in the Baltic states. “Cold borscht” made with full-fat kefir, which Lithuanians call the funny word “shaltybarschai,” is still popular there. In Poland, “khladnik” is prepared with kefir or curdled milk, and in Belarus a similar soup is called “khaladnikam”. always hot, and this differs from the Russian recipe.

In Russia, the recipe for cold beetroot soup remains classic. Its peculiarity is that it is prepared on the basis of chilled beetroot broth. Another highlight of the recipe - beet tops, which is added to the soup.

Despite the fact that the “correct” beetroot soup is prepared from strictly defined products, you can freely change the recipe and add something new to it. For example, you can add smoked meats (ribs, sausages) if you can’t imagine soup without meat. Beetroot broth can be mixed with bread kvass or even replace with kefir or whey. Or you can cook something between beetroot soup and okroshka, adding radishes and boiled sausage. In any case, there are many options for preparing beetroot soup, but there is only one classic recipe.

So, how to prepare cold beetroot soup? classic recipe?

Step-by-step classic recipe for cold beetroot soup

To prepare this cold soup we will need:

3 pieces of young beets with tops;
2 large potatoes;
2 eggs;
2 fresh cucumbers;
a bunch of green onions;
lemon juice or vinegar;
salt, pepper, sugar to taste;
sour cream;
greens (dill is perfect, but for a fresh taste you can try mint).

Preparing beetroot soup:

The basis of the dish is beetroot broth. We cut off the beet tops and leave them (we will need them later), clean the beets and boil them in two liters of sweetened water with the addition of lemon juice or vinegar. The acid preserves the color of the beets, so they remain deep red. You can check readiness with a fork: it goes into boiled beets easily. On average, it will take about two hours to cook it.
While the beets are cooking, prepare the potatoes. Boil it in its skin, cool and cut into small cubes.
At the same time, cook the eggs. Chicken can be replaced with quail. Boil hard-boiled, cool, peel. If taken chicken eggs- cut into quarters, if quail - in half.
When the beets are ready, take them out of the broth, cool and cut into strips (optional - grate them on a coarse grater). Throw it back into the broth and let it sit for a brighter color and taste.
We cut the cucumbers into strips, and finely chop the green onions and grind them with salt.
Now the most interesting part: the tops. Chop it finely and scald it with boiling water.
We begin to collect beetroot in one container. Place potatoes, cucumbers, onions, tops and grated beets from the broth into a saucepan. Pour in the broth, stir, taste for salt.
When serving beetroot soup, put a quarter of an egg and finely chopped greens on each plate and season with sour cream.

Ingredients can be combined and new ones added to suit your taste. For example, try making this one with kefir.

It is worth remembering that the beet broth can be left in the refrigerator for up to several days - this will only improve the taste of the soup. But in this case, it is better to chop everything else immediately before serving and pour the broth directly into the plates.

The classic recipe for cold beetroot soup is quick, easy and very tasty. And although summer has already passed, it will be pleasant to please yourself and your loved ones with this soup in any weather, and in this case, tops are not at all necessary.

The traditional dish of Belarusian cuisine resembles borscht in taste and list of ingredients. But usually there is no cabbage in the composition, and it is served cold. IN winter time Hot beetroot becomes more relevant. The classic recipe for this soup and its variations are published below.

So that both color and taste ready-made dish turned out to be more saturated, once ready it should be left to brew. The beets will have time to release juice during this time. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

Broth is cooked from meat in salted water.
Onions and carrots are fried in vegetable oil, after which they are cooked for a couple of minutes along with tomato pieces without skin.
The beets are grated on a fine grater and added to the fried vegetables.
Finally, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
After adding the bright dressing to the broth, the liquid should simmer for another 12-15 minutes.

Served with sour cream.

Recipe with tops

For cooking, you can use not only the beets themselves, but also the tops from them. Ingredients: 370 g vegetables with tops, yellow bell pepper, carrot, onion, 200 g zucchini, garlic to taste, 2 l meat broth, salt, dried dill.

Small young beets are cut into thin circles, the tops are chopped into strips. These ingredients are poured into meat broth.
When the mixture boils, you need to cook it for 12-14 minutes.
Onions and carrots are finely chopped and then sautéed in vegetable oil until soft.
Potatoes and zucchini are crumbled into cubes, and peppers are also cut.
All prepared vegetables are placed in the broth with the beets.
The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Beetroot soup is served with tops and chopped fresh garlic cloves.

Hot beetroot soup with meat

According to the classic recipe, the main meat component in beetroot soup should be beef on the bone.

Ribs, which are calculated at 1 piece per serving, are good.

Ingredients: approximately 800 g of beef ribs, a carrot and an onion, 2 medium beets, a large spoon of tomato paste without additives and the same amount table vinegar, a bunch of greens, 2 potatoes, salt.

Broth is made from beef ribs. The more of them are used, the richer the taste of the dish will be.
If you want to reduce the calorie content of a dish, then you do not need to fry it. All vegetables are used in fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first saute all the listed ingredients, except potatoes, in butter or ghee.
Fresh vegetables or the contents of the frying pan are sent into the frying pan. Potato wedges, vinegar and tomato paste are also added there.
The dish is salted and cooked until the potatoes are soft.

Beetroot soup is served in portions with finely chopped herbs.

With added sausage

A more economical version of beetroot soup is soup with sausage. It is better to take a smoked product. Ingredients: 320-250 g sausage, 3-4 potatoes, 2 small beets, a bunch of herbs, salt.

Peeled potatoes are cut into cubes, filled with salted water and boiled until tender.
The beets, grated on a grater with medium divisions, go into the pan.
When the potatoes have softened enough, you can add chopped herbs to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, placed on plates and topped with hot beetroot soup.

In a slow cooker

If there is a “smart pan” in the house, it can be used in preparing the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

Traditional soup dressing is prepared in the baking program. To do this, chopped onions and carrots are fried.
Large pieces of tomato are laid out with the vegetables.
The beets are cut into medium slices and sprinkled with lemon juice. This will allow the soup to ultimately retain its bright, appetizing color.
All vegetables are fried together for a couple of minutes, after which they are filled with water. About 2 liters will be enough. The future soup is salted and peppered.
All that remains is to add the potato wedges and cook the treat for 45 minutes in the “Soup” program.

You can eat beetroot not only hot, but also cold.

With chicken

It’s delicious to cook such a first course on chicken meat. It turns out no less satisfying than pork or beef. Ingredients: chicken breast, onion, 2 beets, 3 large spoons of tomato paste, 2 potato tubers, carrots, salt, aromatic herbs.

Broth is made from the fillet.
The beets are finely chopped, fried in oil along with chopped onions and carrots, and then poured a small amount water and simmer until soft.
Vegetables are transferred to the broth. Potato wedges go there too.
Cook classic beetroot soup with chicken until the potatoes are soft.

Lastly, the dish is salted and sprinkled with aromatic herbs.

Beetroot soup, like in kindergarten

Beetroot soup is usually very popular with kids, especially the one served in kindergarten. A similar dish can be prepared at home. Ingredients: 3 small beets, a couple of potatoes, an onion, a large spoon of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onions, carrots, sour cream to taste.

Boiled beets are cut into small cubes.
The strained broth is brought to a boil, after which potato cubes are added to it. If you throw a vegetable into cold water and gradually heat it up, it will lose vitamin C.
For dressing, the remaining vegetables are finely chopped and fried on butter. When they become soft, add tomato paste and a little broth to the frying pan and simmer the ingredients together for 7-8 minutes.
Onion-carrot dressing and beets are transferred to the broth. The soup is cooked until fully cooked.
Approximately 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions.

Served with white or black croutons.

Friends, good day everyone! Tell me, did they give you beetroot soup for lunch in kindergarten? I remember they often prepared it for us. I didn't try it then. As a child, I wanted something tasty, for example, with condensed milk :) Recently I accidentally came across a recipe for this soup on the Internet. And I thought: “Why not give this dish a second chance?” You won’t believe it, my son and husband liked the hot beetroot soup so much that now they ask to cook it more often. I didn’t expect it to be so delicious. The soup turned out to be very satisfying, rich, and a beautiful bright red color.

The dish differs from borscht not in the way the beets are prepared. The main difference is that borscht is cooked with cabbage.

IN classic version soup, usually add potatoes, carrots, onions, garlic and herbs. But there are recipes with beans, celery and other unusual ingredients. You can prepare this soup with either raw or boiled beets. And in winter you can even take pickled or frozen.

Any meat can be used. You can cook it with pork, beef, chicken or turkey. Or you can cook it not in broth, but in water - you get a delicious dietary soup that is also suitable for fasting. If you, like me, have undeservedly ignored this dish, try cooking it. And write your reviews about what you liked.

This is the same option that I use at home. My husband and son are delighted with it! The soup turned out to be very rich and satisfying. The secret is that they use two types of meat. I recommend trying it :)

You will need:

2-2.5 liters of ready-made meat broth;
250-300 g of boiled meat;
5 pcs. potatoes;
4 pcs. small beets;
100-150 g pork belly or lard;
1 onion;
1 small carrot;
1 clove of garlic;
a bunch of greenery;
2 hard-boiled eggs;
2 tbsp. tomato paste;
½ tbsp. Sahara;
salt, black pepper to taste;
sour cream;
a little vegetable oil.

How to prepare:

1. First, prepare all the products. Divide the boiled beef from the broth into small pieces. Cut the lard or brisket into cubes approximately 0.5 by 0.5 cm.

2. Cut the potatoes into cubes and beets into strips.

3. Finely chop the onion and herbs.

4. Grate the carrots on a coarse grater and the garlic on a fine grater.

5. To fry, heat the vegetable oil in a deep frying pan and fry the lard or brisket in it until a beautiful golden color. When the brisket is browned, add the onion. Fry until it turns brown.

6. Then place the carrots in the pan and sauté for about 1 minute.

7. When it softens and the butter turns golden, add 2 tbsp. with a heap of tomato paste. Give it another 1 minute to fry.

8. Add the beets to the pan last. Pour in a little hot water so that the root crop is half covered with water.

9. Reduce heat to medium, cover and simmer until tender, about 10-15 minutes.

10. While everything is stewing, place the broth on the stove and bring it to a boil. Add potatoes to it and cook until tender for about 10-15 minutes.

11. Now add the meat to the broth.

12. At this point, the frying is already ready, it’s time to transfer it to the pan. Add bay leaf, salt and pepper to taste. Add 1/2 tbsp. Sahara. Stir and cook for another 5 minutes over medium heat until all the ingredients become friends with each other.

13. Turn off the heat, add the garlic clove and herbs. Cover the pan with a lid and let simmer for another 5-10 minutes.

Serve hot. Add half a boiled egg, some herbs and a spoonful of sour cream to each plate. It will be delicious!

Hot beetroot soup - meatless meatless soup recipe

If you don't eat meat, fast, or just like vegetable soups, this recipe is for you. The dish turns out to be light, but very tasty. One of its main advantages is its low calorie content.

Required ingredients:

3-4 small beets;
1 large onion;
3 potatoes;
1 large carrot;
2 cloves of garlic;
half a lemon;
bay leaf;
vegetable oil;
salt.

Cooking steps:

1. Boil 2.5 liters of water in a saucepan, place pre-washed and peeled beets in it and cook for 40-60 minutes.

2. Now move on to other vegetables. Chop the onion and garlic.

3. Grate the carrots on a coarse grater, cut the potatoes into strips.

4. When the beets are cooked, remove them and let cool. Add potatoes to the beet broth and cook until tender.

5. At the same time, in a frying pan vegetable oil fry the onion and garlic.

6. Add carrots, fry for 2-3 minutes. Then transfer the fried onions, garlic and carrots to the pan.

7. Cut the boiled beets into strips, add to the broth and cook over low heat for 5-7 minutes.

8. All that remains is to add salt, add bay leaf, squeeze the juice of half a lemon and let it brew.

Serve with finely chopped herbs and sour cream.

How to properly prepare warm beetroot soup with chicken and boiled egg?

This recipe differs from others in its wider list of ingredients. It will take a little more time to prepare it, but the result will pleasantly surprise you. This amount is enough for big family or invites friends to visit 😉

Required ingredients:

1 kg chicken;
1.3 kg beets;
700 grams of potatoes;
500 g carrots;
4 onions;
4 tbsp tomato paste;
1 parsnip root;
50 g celery root;
1 parsley root;
4 chicken eggs (hard-boiled);
30 ml sunflower oil;
1 tbsp. salt;
1 dessert spoon Sahara.

Step-by-step cooking recipe:

1. Rinse the meat under running water and divide into pieces.

2. Take a saucepan with a volume of 4.5 - 5 liters. Place the meat in water and bring to a boil.

3. Dip 3 whole onions, parsnip, celery and parsley roots into water. Add your favorite spices to taste. Cook for about 1.5 hours.

4. Now prepare the frying. Cut the onion into small cubes, while heating the sunflower oil in a frying pan. Add the onion and sauté over low heat until it becomes translucent.

5. Wash the red beets, peel and grate on a coarse grater.

6. Add it to the onion, increase the heat to medium and fry for 10 minutes.

7. Grate the carrots too on a coarse grater and add to the pan. Mix everything and simmer for another 5 minutes.

8. Add 1 tbsp to the roast. sugar and 4 tablespoons of tomato paste.

9. The broth is almost ready. Add 300 ml of broth to the vegetables. Cover the pan with a lid. Let the roast simmer for another 7-8 minutes.

10. Remove the boiled onion from the broth and discard. Remove meat and root vegetables and cool. Strain the broth.

11. Cut the potatoes into cubes and place them in the pan.

12. Separate the meat from the bones and cut into cubes. Root vegetables also need to be chopped. Throw back into the broth and cook for 20 minutes over low heat.

13. Add roast to the soup. Peel and cut chicken eggs.

After 3 minutes, add the eggs to the soup. Chop the greens. Add spices and salt to taste. Bon appetit!

A simple recipe for dietary beetroot soup in a slow cooker

It's simple and quick recipe soup. The entire cooking process will take you no more than an hour. And the sweet gives a special piquancy to the dish. bell pepper.

For preparation you will need:

2 liters of broth;
2 pcs. beets;
1 onion;
1 carrot;
2 cloves of garlic;
3 pcs. potatoes;
half a sweet pepper;
2 tbsp. vegetable oil;
1 tsp Sahara;
1 tbsp. vinegar;
salt, pepper;
dried parsley;
fresh dill.

How to cook:

1. Peel the vegetables. Grate the beets. Turn on the “soup” mode in the multicooker, pour in vegetable oil and lay out the beets, add sugar and vinegar. Stir and simmer.

2. Grate the carrots, cut the onion into half rings, the pepper into strips, and the garlic into thin slices.

3. Add vegetables to the slow cooker. Stir and simmer under a closed lid for 15-20 minutes.

4. During this time, cut the potatoes into strips.

5. Pour broth or water into the contents of the multicooker. Throw in the potatoes. Add salt to taste. Stir and wait for the soup to boil.

6. Add black pepper, parsley and dill. Cook for another 10 minutes and then turn off the multicooker.

It will take another 15 minutes for the dish to be ready.

Delicious hot soup with meat broth for children (like in kindergarten)

Do you still remember the taste of hot beetroot, but with... kindergarten never ate it again? Then you have the opportunity to feel nostalgic 😉 By the way, you can prepare this soup using both fresh and frozen vegetables.

Take:

0.5kg. meat (chicken, beef or pork);
3 beets;
1 carrot;
1 onion;
1 tbsp. vegetable oil;
3 pcs. potatoes;
1 tbsp. tomato paste;
Ground paprika, salt.

Step by step recipe:

1. Boil 3 beets, cool. Let the meat broth simmer.

2. During this time, prepare the frying. Fry onions and carrots in vegetable oil. Add half a cup of broth or water and 1 tbsp. tomato paste.

3. When the meat is cooked, remove it from the water and let it cool. Add chopped potatoes to the broth and then fry.

4. Separate the cooled meat from the bones, chop and add to the soup. Add salt to taste. Cover the pan with a lid. Leave the soup to simmer for 20-30 minutes.

5. Grate the beets on a coarse grater. Add ground paprika and bay leaf to the soup. After 5 minutes, add the beets. Bring to a boil and remove the pan from the stove.

The soup should sit for 5-10 minutes. Then it can be served to the table.

How to cook meat beet soup with beet leaves?

You can cook a delicious soup using not only the root vegetable, but also the leaves. This option is also called Botvinnik. It is often prepared in the summer, when the beets are still young. The soup turns out to be very unusual and pleasant in taste, contains a lot useful substances. You can see how to prepare it in this video.

Did you like my selection of recipes? If yes, then share it with your friends. And be sure to prepare beetroot soup according to one of these recipes. Don't hesitate - it will be delicious. Have a nice day and see you again!

Soups with beets have been prepared for hundreds of years, and during this period the popularity of the root vegetable has not diminished at all. And although the usefulness of beets is known everywhere, and housewives prepare various dishes based on it, not everyone knows how to cook such a tasty and low calorie dish like beetroot soup.

The soup is distinguished by its ease of preparation, a minimum of available ingredients and a lot of recipes for every taste.

The classic version of beetroot soup can be prepared using beef broth. But, of course, you can use any meat you have in the refrigerator. Beetroot gives the soup a rich burgundy color, but sometimes it turns out light: it depends on the type of root vegetable.

Ingredients:

meat (brisket) – 300 gr.;
water – 2 l.;
onion – 1 pc.;
carrots – 1 pc.;
roots for broth - 1 tbsp. l.;
beets – 2 pcs.;
potatoes – 3 pcs.;
salt, sugar, peppercorns, bay leaf;
garlic – 3 cloves;
vinegar 9% - 1 tbsp. l.;
green onions, parsley;
boiled egg – 2 pcs.

Preparation:

Boil the broth: pour over the meat cold water and bring to a boil. Remove foam, reduce heat, add roots, cook for 1 hour.
Peel the vegetables, cut the onion into cubes, and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry the vegetables until the onions are golden brown.
While the vegetables are sautéing, grate the beets on a coarse grater. Add it to the vegetables, pour in vinegar, add salt, sugar, simmer for 10 minutes. If necessary, add a ladleful of broth.
Cut the potatoes into cubes and add them to the broth. Place the vegetables there, grate the garlic, add pepper and bay leaf and cook for 20 minutes.
Separate the meat from the bone and cut into pieces, transfer to a saucepan.
Boil the eggs, cut into slices, put in plates and pour in the soup.
Sprinkle the soup with onions and parsley, add sour cream or plain yogurt.

Since traditionally the classic beetroot soup has a sweet and sour taste thanks to sugar and vinegar, but I would like to dispute the benefits of the latter, it is advisable to replace it with lemon juice: the use of natural fruit acids will not make the soup worse, and the benefits of this product are obvious.

A simple recipe for beetroot soup with chicken

What could be better than beetroot cooked on a quick fix in half an hour? A simple recipe for beet soup will help you feed your family tasty and satisfying without any hassle.

Ingredients:

chicken fillet – 2 pcs.;
water – 2 l.;
onions, carrots - 1 pc.;
beets – 2 pcs.;
potatoes – 3 pcs.;
lemon juice - to taste;
tomato paste – 1 tsp;
salt, sugar, spices;
green.

Preparation:

Slice chicken fillet slices, fry in a thick-bottomed pan in vegetable oil with chopped onions and carrots.
Grate the beets on a coarse grater and add to the vegetables and chicken. Add salt, squeeze lemon juice, add sugar and spices, tomato paste, simmer for about 5 minutes.
Cut the potatoes into cubes, put them in a saucepan, add water and cook the beetroot soup for 20 minutes.
Add herbs and a slice of lemon to the finished soup.

Read also: Pumpkin cream soup with cream – 6 unusual recipes

To understand exactly how much lemon you need to squeeze into the soup, start with 1 spoon. When the potatoes are already cooked in the soup, taste the broth and add a little more juice if necessary.

Hot thick beetroot soup with celery

Adding celery to the soup will make the dish even healthier and eliminate the need to add spices - after all, celery is a natural flavor enhancer and also has a lot of useful properties. Hot beetroot will perfectly fill you up, give you strength and will be eaten without leaving a trace (especially in the cold season).

Ingredients:

chicken broth – 2 l.;
beets - 2 large root vegetables;
carrots, onions - 1 pc.;
celery stalk – 2 pcs.;
pickled gherkins – 4 pcs.;
tomatoes – 1 pc.;
tomato paste – 1 tsp;
potatoes – 3 pcs.;
salt, sugar, spices;
cucumber marinade – 3 tbsp. l.;
chili pepper - half;
fresh sprig of thyme.

Preparation:

Prepare vegetables: cut onions, tomatoes and celery into cubes, potatoes into cubes, grate carrots and beets on a coarse grater. Grind the gherkins.
In a heated frying pan or in a saucepan with a thick bottom, fry the onion, carrots and celery in vegetable oil for 5 minutes.
Add tomatoes, beets and cucumbers, pour in the marinade, tomato paste, add sugar, salt (if the broth is not salty) and spices, simmer over low heat for 10 minutes.
Add broth to the pan, add potatoes, stir the soup well and cook for 20 minutes.
Let the beetroot brew sit, covered, for 15 minutes.
Pour the soup into bowls, add thin slices of chili and thyme leaves.

This magnificence will perfectly help cope with a cold. Hot beetroot soup with vegetables and chili is a real storehouse of vitamins and phytoncides. And if you also grate a small piece of ginger into a plate, then not a single virus can resist such pressure.

Summer cold beetroot soup

There are many recipes for cold beetroot soup, and they all deserve respect: after all, nothing is more refreshing in the heat than a plate of cool soup like okroshka. The cooking method is simple, and only vegetables from the garden are used as ingredients. This is a great option to feed the family on a hot summer day.

Ingredients:

water – 2 l.;
beets – 2 pcs.;
potatoes – 3 pcs.;
boiled eggs – 3 pcs.;
fresh cucumber – 2 pcs.;
lemon juice;
salt, sugar, ground black pepper;
parsley, dill, green onion;
mustard and horseradish.

Preparation:

Boil the beets in their skins. Cooking time varies depending on the size of the root vegetable: large beets need an hour and a half, medium-sized vegetables need an hour.
Boil potatoes in their jackets in the same bowl with eggs.
Peel the beets, put them in water with a spoon of lemon juice and bring to a boil. Cook for 15 minutes.
Cool all vegetables, as well as the beet broth.
Cut the cucumber into strips, mix with chopped herbs, which can first be lightly mashed with salt in a mortar. This will give juice, which will make the soup more piquant and aromatic.
Grate the beets and potatoes on a coarse grater.
Mix the ingredients, add sugar, lemon juice, black pepper, pour in the beet broth. If necessary, add salt.
Pour the cold beetroot soup into plates and add quartered eggs, a little horseradish and mustard.
Add sour cream or low-fat yogurt.

Read also: Pea soup with chicken – 6 recipes

Beets can not only be boiled, but also baked - with this heat treatment, they retain their mass nutrients, minerals and vitamins.

Beetroot soup can be made not only with water. Great option“filling” will be kefir or mineral water, as well as kvass - then this version of cold soup will resemble okroshka.

Delicious beetroot soup with meat

This recipe is for true meat eaters who prefer hearty and nutritious soups to light ones. dietary dishes. However, beetroot soup with meat is not a “calorie bomb” at all, but still such a first course will help lovers of hearty lunches hold out until dinner without snacking.

Ingredients:

beef (fillet) – 500 gr.;
water – 2.5 l.;
beets – 2 pcs.;
onions, carrots - 1 pc.;
potatoes – 4 pcs.;
bell pepper – 1 pc.;
tomato juice – 1 glass;
lemon – 1 pc.;
salt, sugar, spices, roots;
parsley or cilantro.

Preparation:

Pour cold water over the meat, boil, skim off the foam and reduce the heat.
Add vegetables to the broth: onions, carrots, celery, roots for broth and a bunch of herbs - such manipulations will make the beef aromatic, saturated with the smells of vegetables and herbs. Add a little salt and leave to cook for 1.5 hours.
Remove the meat, place it in a container with a lid to prevent it from drying out, or cover cling film. Strain the broth.
Grate the beets on a coarse grater, cut the sweet pepper into small cubes.
Heat the oil in a frying pan, add the beets and peppers, cook, stirring, over fairly high heat for 5 minutes.
Pour in tomato juice, add sugar, lemon juice, spices and simmer the vegetables for 10 minutes.
Transfer the vegetables to a saucepan with broth, add the potatoes cut into cubes, cook over low heat for 20 minutes.
Pour the finished beetroot soup into plates, add the meat cut into pieces, sour cream and sprinkle the soup with herbs.

Meat can be added to soup during the cooking process, but serving it in this form prevents it from being soaked in beetroot juice and makes the range of taste sensations richer.

A hearty lunch - hot or cold beetroot soup cooked with meat! Choose best recipe in our selection: with pork, beef, with meat on ribs.

1-2 small beets
one beef or pork rib per serving
1 onion
1 carrot
2 potatoes
2 tablespoons vegetable oil
1 tablespoon tomato paste
or 2 tablespoons tomato puree
1 tablespoon 9% vinegar
1 teaspoon sugar
salt, ground black pepper, bay leaf to taste
parsley and dill
green onions
sour cream for serving
800 ml broth

Cook broth from beef ribs. We wash the ribs, add cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. We clean the carrots and beets and grate them. Peel the potatoes, wash them and cut them into cubes. Wash the greens and green onions and finely chop them.

As soon as the meat is cooked, add chopped potatoes to the broth and cook until tender - 15-20 minutes.

While the potatoes are boiling, saute the remaining vegetables. Heat the vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add carrots and sauté some more a couple of minutes.

Add tomato paste or tomato puree, mix and sauté some more two minutes.

Add a little hot broth to the frying pan, add beets, add sugar and vinegar, mix and simmer under the lid 5-7 minutes.

As soon as the potatoes have boiled until soft, add the contents of the frying pan to the soup, taste the beetroot soup, add salt, sugar and vinegar if necessary, add pepper, bay leaf and half the herbs, cook everything together 5-10 minutes. Ready!

Before serving, let the beetroot stew sit for 10-15 minutes. Serve, as ordered, hot, placing the soft beef rib on plates. If the ribs are large, then it is better to remove the bones and cut the meat into pieces. If desired, you can also add sour cream and sprinkle the beetroot soup with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot soup with meat

meat – 500-600 grams;
pork fat – 100-150 grams;
potatoes – 4 pcs. (medium size);
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 head;
beets (vinaigrette) – 2 pcs.;
tomato juice (or juice) – 200 ml;
dill (I have ice cream) – 2 – 3 table. lie

To cook this delicious beet soup with meat, I usually use pieces from the neck and thin rib of the carcass. It is these parts that give the broth its richness and delicate meaty taste. And so, we need to place the meat washed under running water in a pan, fill it with cold water and put it on the stove for cooking. To get a clean and beautiful meat broth, the main thing is not to miss the moment of its boiling and immediately remove the foam that appears with a slotted spoon. After boiling, the meat should be boiled over low heat (covered) for about forty minutes. During this time, we will have time to prepare the remaining components of the dish.

First, we need to cut the slightly frozen lard into small pieces.

Then, peel the carrots, onions, beets and garlic.

Chop the onion and garlic into small cubes, and grate the carrots and beets on a medium grater.

First place the pork lard in a large frying pan and fry it until golden brown. Next, add carrots, garlic, onions and lightly fry the vegetables.

The last thing we do is put the grated beets in the frying pan and fill it with a small amount of hot meat broth (or just boiling water).

Simmer the vegetables all together over low heat until the beets are ready (15-20 minutes).

When the meat on the bones is cooked, it must be removed from the broth, separated from the bones and cut into small pieces (as in my photo). Return the chopped meat to the pan with the broth.

We place peeled and diced potatoes in a pan with broth and cook for 10-15 minutes. Now is the time to add salt to the broth to taste.

After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is advisable for the beetroot soup to sit for an hour or two in a saucepan with a lid on.

Recipe 3: how to cook beetroot soup with meat

beef pulp – 500 gr.;
potatoes – 7 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
beets – 2 pcs.;
tomato juice – 1 glass;
salt, ground black pepper - to taste;
water – 3 liters;
vegetable oil;
dill greens - a bunch.

To prepare the broth, cut the meat into portions, place them in a saucepan and cover with cold water. The meat can also be placed in a whole piece and divided into small pieces before serving. Place the pan with the ingredients on the fire. When foam begins to form on the surface, skim it off with a slotted spoon. Reduce heat and simmer broth for 1.5 hours. If the meat is young, the cooking time can be reduced.

Peel the potatoes for hot beetroot soup.

Cut it into strips or small pieces.

Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.

While the potatoes are cooking, peel and grate the carrots.

Also chop the onion.

Fry them together in a frying pan with vegetable oil until golden brown.

Peel the beets and grate them.

Place it in a frying pan with vegetable oil and fry over low heat with the lid closed for about 10 minutes. The beets should become soft.

Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the excess liquid evaporates and the dressing becomes thick.

Add fried onions and carrots to the broth, to the finished potatoes.

And then beetroot dressing.

Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.

Finely chop the greens and also add to the pan. Cook for another 2-3 minutes.

Then turn off the stove and leave to stand for about half an hour. Pour the hot beetroot soup into plates. Serve with sour cream. Bon appetit!

Recipe 4, step by step: how to cook beetroot meat

Meat (beef, turkey) 500 g
All recipes with “Meat (beef, turkey)”
Salt 1 tbsp
Water 2 l
Tomato paste 2 tbsp
Potatoes 4 pcs.
Pepper (peas) 6
White cabbage 100 g
Bay leaf 4 pcs.
Beetroot 1 pc.
Black pepper (ground)
Carrot 1 pc.
Parsley, dill 3 tbsp
Onion 1 pc.
Vegetable oil 3 tbsp

Rinse the meat thoroughly, add water and cook. When the broth boils, remove the meat, strain the broth, then put the meat back in, add salt, cover and cook until the meat is done (beef - 2...2.5 hours, turkey - 1 hour).

When the meat is cooked, take it out, separate it from the bones, and cut it.

Peel potatoes, carrots, cut into cubes. Place potatoes and meat in soup, add peppercorns and bay leaf.
Cut the cabbage into strips and add to the soup.

Peel the beets and grate them on a coarse grater. Pour vegetable oil into a heated frying pan and add beets. Fry, stirring, for 5 minutes, then pour in half a glass of broth and simmer for 15 minutes. Do not cover with a lid!

In a frying pan, fry the chopped onion and carrots until golden brown.

Add tomato paste to the beets and simmer for another 5 minutes. Check the readiness of the vegetables in the soup (potatoes), if almost ready, then add the beets and fried onions. Let simmer for another 10 minutes. Never cover with a lid.

When serving, garnish with chopped parsley and dill, add sour cream and a couple of olives if desired.

Bon appetit!

Recipe 5: hearty Ukrainian meat beetroot soup

400 g pork or beef on the bone
3-4 potatoes
1 large or 2 small beets
1 onion
1 carrot
2 tbsp. tomato paste
1 tbsp. vinegar 9%
1 tsp Sahara
a few sprigs of fresh herbs
2-3 black peppercorns
1-2 bay leaves salt to taste

Rinse the meat on the bone and put it in a saucepan, pour 2 liters cold water. Place the pan on the fire and bring the water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Cook the broth for beetroot soup for about 2.5 hours at a low simmer. By this time, peel and cut the potatoes into small cubes.

Peel the carrots and grate on a coarse grater. Peel the onion and cut into small pieces. At the same time, cook the beets. To do this, boil water in a separate pan and put the beets there. Cook it for about 45-50 minutes until tender at a low boil. Then drain the water and cool the beets. Peel it and grate it on a coarse grater.

When the broth is ready, remove the bones and meat from it and leave to cool. Salt the boiling broth a little and put the potatoes in it. Cook the potatoes for about 15-20 minutes over low heat.

At this time, prepare the beetroot sauce. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Place the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add carrots, stir and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan and tomato paste to the pan and mix thoroughly. Simmer the vegetables over moderate heat for a couple more minutes.

Pour grated beets into the pan with vegetables and stir. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook the beetroot soup dressing for another 2-3 minutes over medium heat, stirring occasionally. Separate the meat from the bones and cut into small pieces.

Add beetroot dressing, meat, peppercorns, bay leaves to the soup and stir. Cook the hot beetroot soup for another 2-3 minutes at a low boil. Wash the greens, dry and chop.

Add greens to the prepared beetroot soup, stir and remove the pan from the heat. Cover the pan with a lid and leave to brew for 15 minutes. Serve hot rassolnik to the table; if desired, you can add sour cream to each serving. Bon appetit!

Recipe 6: cold beetroot soup with meat (with photo)

Lean pork 300 g
Potatoes 2 pcs.
Beetroot 2 pcs.
Cucumber 4 pcs.
Pickled cucumber 1 pc.
Chicken egg 3 pcs.
Salt to taste
Sugar 1 tbsp. lie
Lemon juice 2 tbsp. lie

Cooking beets. Only 2 were used, the rest went to another dish.

We have a piece of lean pork, which we boil and cool. Using napkins, remove any fat that appears on the surface of the broth from the broth. We have a piece of meat and a completely lean broth, which we cool.

Grate the potatoes using a grater with large holes.

Grate the lightly salted cucumber on a grater with large holes.

Homemade sweet cucumbers. We rub them.

Cut the meat into cubes.

Meat, fresh cucumber add to the broth. Add the rest of the products: beets, potatoes, lightly salted cucumber. Season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but it’s not as tasty. Add sour cream, stir.

This is how you get cold beet soup with broth.

Recipe 7: beetroot meat soup (with photos step by step)

In general, beetroot soup in Russian cuisine is a cold beetroot soup, let’s say a kind of cold borscht. And it is popular in the hot summer. But cold winter To add vitamins to your body, it is better to prepare hot beetroot soup - very appetizing, tasty, and most importantly - healthy!

Beef for cooking – 300 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onions – 2 pcs.
Beetroot – 4 small pieces
garlic – 2 cloves
Egg – 4 pcs
Vegetable oil - for frying
Apple cider vinegar – 2 tbsp. l
Bay leaf
Salt, pepper, spices, dill and parsley - to taste

We wash the meat, add water and set to cook.

Fill the eggs with cold water and also put on the fire. After boiling, cook for 7 minutes until the eggs are hard-boiled.

Wash and peel vegetables (potatoes, onions, carrots, beets and garlic).

Three beets on a coarse grater and pour vinegar over them.

Finely chop the onion and fry in vegetable oil until golden brown. Chop the garlic and add to the onion.

Three carrots on a coarse grater and also add to the onion.

After 3 minutes, add the beets and fry for 5 minutes.

Pour boiled eggs with cold water and cool.

We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.

Cut the potatoes into cubes and place them in the boiling broth with meat. If you decide to prepare dietary beetroot soup, i.e. without meat broth, then simply dip the potatoes into salted water. Cook the potatoes until done.

Then add our roast, bay leaf, and spices as desired to the pan (I added spices for borscht).

Finely chop the greens.

Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.

Place the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle with herbs on top.

Serve this beetroot soup hot, adding sour cream and garnishing with a slice of egg. Bon appetit!

Recipe 8: delicious beetroot soup with meat on the bone

beef on the bone - 700-800 g;
cabbage - 300-400 g;
beets - 300 g (1 large or 2 small);
potatoes - 2-3 pcs.;
onion - 200 g (1 large);
carrots - 200 g (1 large);
tomato paste - 3 tbsp. spoons;
vegetable oil (for frying) - approximately 4-5 tbsp. spoon;
greens - a small bunch;
garlic - 2-4 cloves (or to taste);
salt - to taste.

Place the washed meat in a five-liter saucepan. Fill to the top with cold water and boil. Remove the foam, cook the meat for about 1.5 hours at low boil (until the beef is completely cooked). Don't add salt yet. Remove the boiled meat from the pan; if desired, strain the broth through cheesecloth or a fine sieve (to get rid of “garbage” - bone fragments and small scraps). Add finely shredded cabbage to the already prepared broth (if you are using a young head of cabbage with thin leaves, you can add the cabbage towards the end of cooking).

Next, add the peeled and cut into small cubes potatoes. Bring the broth to a boil again and continue cooking at a low simmer for about 20 minutes (until the vegetables are soft).

At the same time, we do the obligatory frying for classic borscht. To do this, fry a finely chopped onion in vegetable oil for 3-5 minutes.

Add peeled and coarsely grated carrots to the softened onion. Stirring, saute the vegetable “mix” for 3-5 minutes.

Add coarsely grated beets, tomato paste and a couple of ladles of meat broth from the pan.

Stir and simmer the vegetable dressing over low heat under the lid for 15-20 minutes. Thanks to preliminary stewing with tomato paste, the beets will retain their color and the borscht will turn out bright red. We transfer the prepared sauté into the broth with already soft vegetables.

Separate the cooled meat from the bone, cut into small portions and place in a pan with colored broth. Bring to a boil, but do not allow active boiling! The borscht should simmer over low heat, only bubbling lazily.

The soup can be considered almost ready, but to make the taste more intense, it is advisable to simmer the first dish on the lowest heat under the lid for about 30 minutes. At the end, add salt, add chopped herbs and very finely chopped garlic (amount to taste).