Beet soup. Beet soup

A very tasty soup, which is prepared in two versions: cold and hot. Cold is good in the summer because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend preparing hot beetroot soup - you will find the classic recipe below.

It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. But whoever was the inventor of this amazing dish, he forever gave the world culinary world a real masterpiece.

As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot soup - a classic recipe with photos.

Classic recipe for hot beetroot soup

First you need to prepare the following ingredients:

Meat broth – 2.5 liters;
Beets - 2 pieces;
Carrots – 1 piece;
Potatoes – 5 pieces;
Onions – 1 piece;
Vegetable oil – 2 tablespoons;
Vinegar 6% - 2 teaspoons;
Granulated sugar – 2 teaspoons;
Parsley – 1 bunch;
Tomato paste – 2 tablespoons;
Bay leaf, ground black pepper, salt.

Cooking process:

We prepare the vegetables: we clean the beets and carrots and grate them on a coarse grater, onions cut into small cubes, also peel the potatoes and cut into medium-sized cubes.

Heat the frying pan well and vegetable oil First fry the onions until they acquire a golden color.

After 3 minutes, season everything with tomato paste, mix thoroughly and leave on the fire for another minute.

Meanwhile, bring the meat broth to a boil in a separate saucepan. Then add the diced potatoes and cook until tender.

After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.

When our hot beetroot soup is ready, pour it into portioned plates, sprinkle with parsley and season with sour cream.

You can slightly diversify the recipe described above without changing it radically. For example, cook beetroot soup hot recipe classic, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich useful substances and vitamins.

You need to prepare:

Beef for broth (or ready-made broth);
Beetroots (roots and tops);
Potato;
carrot;
Onions;
Green onions;
Vegetable oil;
Ground black pepper, salt, bay leaf;
Sour cream.

First, cook the meat broth from the cooked beef.
Peel and cut into thin strips or grate the beets and carrots on a coarse grater.
Cut the onion into small cubes.
Also peel and cut the potatoes.
Chop finely green onions and beet tops.
Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
Meanwhile, add the potatoes to the boiling broth and cook until they are almost done.
10 minutes before the potatoes are ready, add the grated beets to the soup, followed by the tops after some time.
Boil for another 10 minutes and add roasted vegetables, green onions, bay leaves, pepper and salt to the soup. Leave to simmer for another 5 minutes.
After this, turn off the gas and let the beetroot brew sit under the lid for a while.
As you can see, in order to prepare hot beetroot soup with tops, you don’t have to change the classic recipe much.

We would also like to present you here with a recipe for hot beetroot soup with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be nourishing and high in calories.

So, you will need:

Beef on the bone;
Beets – 2 pieces;
Carrots – 1 piece;
Onion – 1 piece;
Potatoes – 4 pieces;
Vinegar – 15 ml;
Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and covered with water. Place bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

Remove the meat, cool and cut into small pieces.

Place all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.

Meanwhile, place the potatoes in the broth to cook.

As soon as the vegetables become soft, pour vinegar into them, mix, then transfer everything into a saucepan with broth for the potatoes.

When the soup is ready, add the meat, salt and pepper to taste, close the pan with a lid and let our dish brew for at least 15 minutes.

After this, the soup can be poured into bowls and, if desired, topped with a spoonful of sour cream.

Thus, you can prepare beetroot soup - a classic recipe with meat.

Little tricks

All of the recipes listed are incredibly delicious. As you can see, preparing beet soup, especially with meat, is practically no different from preparing borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is: how to cook beetroot so that it remains red. Indeed, very often during the cooking process this dish loses its rich color. To prevent this from happening, be sure to use vinegar when cooking.

Also, to maintain a bright, rich color, many housewives add tomato paste to this dish. It also prevents our soup from losing its bright hue.

If you are a vegetarian, but want the soup to be more filling, then prepare it with the addition of red or white beans and mushrooms. This natural springs protein, which can easily replace meat.

If for some reason you cannot eat fried foods, then this soup can be prepared without frying, simply placing the vegetables directly into the broth.

If you want to try something unusual, then you can add low-fat white fish, as the peoples of Asia like to do.

We told you how to prepare hot beetroot soup. The step-by-step recipe shown above will definitely help you do everything right.

Delicious beetroot soup according to cold and hot recipes

This article is about the famous “relative” of borscht – beetroot soup. Many housewives do not know the differences between these two dishes, although in fact they are only similar in color. The red color comes from the addition of beets. Prepared depending on the time of year different types soups In the summer, many will enjoy cold beetroot soup, and in winter, a hot one will help keep them warm.

Using various ingredients, you can get either a dietary dish or one with more calories.

How to cook beetroot soup? Below are some recipes and tips for preparing this delicious and truly filling dish.

History and beneficial properties beetroot

The Assyrians were the first to try beetroot dishes, 2 thousand years BC. Green tops were used for cooking, and they were also used as medicine.

Beet root crops began to be used as food after 150 centuries. In Rus', beets appeared only in the 9-10th century and gained quite a lot of popularity. Peasants sowed entire fields with it and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot soup, which was prepared with beets, became a favorite dish in Ukraine, Belarus, Poland and others. Slavic peoples. Due to its composition, this dish is recommended for people suffering from overweight, due to its low calorie content and ability to improve intestinal function.

Who and when prepared beetroot soup for the first time, historians do not know. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Fermented milk products were also used for its preparation.

The most delicious beetroot recipes

Beetroot soup is popularly called kholodnik. It is prepared using beet broth or carrot-beet broth. Also, many housewives like to add kvass, lightly salted cucumbers or any fermented milk products to such a dish. Among vegetables, radishes, cucumbers, and green onions are added to beet soup.

Cooking beetroot soup has many in various ways. It can also be prepared on the basis of meat and even fish products. Basically, similar dishes are common in the Caucasus and Asia. There are even variants of this dish with crayfish. Below are the basic recipes for beet soup: cold, hot, with pickled beets.

Most often in Russia, cold beetroot soup is prepared, however, hot beetroot soup with meat is no less tasty. This version of beet soup is more calorie and nutritious. The recipe for the dish is a little similar to regular borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the dish on the table is also different. Classic borscht is served with pampushki, and an egg is added to beetroot soup.

Classic recipe Hot beetroot soup is prepared from the following products:

young beets along with green tops 2 pcs.;
beef meat 500 gr.
carrot;
cucumbers 2 pcs.;
one onion;
tomato juice;
vinegar, sugar, salt;
greens and sour cream to taste.

How to cook:

Cooking beetroot soup with meat is not difficult. For the broth, beef meat is cut into small pieces and placed in a pan. You can cook the meat as a whole piece, and then later divide it into portions. The pan is placed on high heat, the foam that forms during boiling is removed with a slotted spoon or a special spoon. Boil the broth for about 1.5 hours. If young meat is used for cooking, the cooking time can be reduced.

The potatoes are peeled and cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, chop the carrots on the coarsest grater and chop the onion. Vegetables are lightly fried until light golden brown. The beets are also grated, added to the frying pan and simmered under a closed lid for about 10 minutes until soft. You can add a few drops of vinegar to the pan to help the beets retain their beautiful color.

Stewed vegetables are added to the broth when the potatoes are cooked. Cook everything together for about fifteen more minutes. The dish is salted, peppered, and a laurel leaf is added. Two minutes before the end, add chopped herbs into the pan. After this, turn off the gas and let the soup brew for about half an hour. The hot food is poured into plates and served with sour cream.

Useful advice! You can store beetroot soup in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and broth separately and mix it in a plate.

Preparing beetroot soup is not at all difficult. The prepared beets are peeled, finely chopped or crushed using a grater. Young beets can be cooked along with the tops. The chopped vegetable is poured with water and a little vinegar is added to preserve the bright color of the future soup. Cook the product for about half an hour. The beet broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before serving the dish, take it out and add the necessary ingredients.

While the broth is cooling, prepare the vegetable dressing. To do this, finely chop green onions and dill, add salt and pepper. Radishes and cucumbers are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Just before serving, mix the broth and any fermented milk product. Even regular kefir will do. The proportions of liquid parts are adjusted to taste.

In the beetroot soup recipe, pickled beets are used in the soup for greater acidity and brightness of taste. Marinate it in advance. To do this, pour water over whole beets, add a large spoonful of sugar, then cook for 1 hour. Next, the broth is drained, the beets are cooled, poured cold water. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1:3, and more sugar is also added. All this is left for about a day at room temperature.

Serve beetroot soup this way. Place vegetable dressing on a plate, pour cold broth mixed with a fermented milk product over it, add a hard-boiled egg cut in half. Place a spoonful of sour cream next to the egg. Beetroot soup is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beetroot broth is mixed with regular kefir or other fermented milk product in an approximate ratio of 1:2.

Beet soup with the addition of kefir refers to traditional Lithuanian cuisine. This dish is perfect for summer heat, is a source of vitamins and essential microelements.

Preparing cold beetroot soup correctly

Making beetroot soup means pleasing yourself on a hot day. summer day delicious vegetable dish. This popular cold dish is quite simple to prepare.

To do this you will need the following products:

potato;
carrot;
parsley and celery roots;
leek;
beet;
lemon;
cucumber;
green.

How to cook:

Cooking beetroot soup according to all the rules is not at all difficult. Pour water into a saucepan, place peeled potatoes and whole carrots in it, add celery and parsley, as well as chopped leeks. Cook over low heat - candle for about 20 minutes. Salt and pepper. When the potatoes are completely ready, knead them thoroughly and remove the roots.

While the soup is cooking, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are chopped on the largest half of a grater and added to the soup. Next, squeeze the juice out of the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bunches, placed in a pan and covered with a lid. As soon as the soup boils, you can remove it from the heat.

Cool the finished beetroot soup, throw out the greens and put the whole pan in the cold. Before serving on a plate, cut into small pieces fresh cucumber and fill it with beetroot. Then sprinkle the soup with dill and add a large spoonful of sour cream. Garlic crackers made from black or grain bread are served separately.

Useful advice! Instead of lemon juice for acid, you can add cucumber pickle or liquid from sauerkraut.

You can choose almost any meat for beetroot soup. This recipe uses chicken breast. Prepare beet soup with chicken meat quite simple.

In addition to chicken, you need to prepare the following products:

potato;
carrot;
beet;
tomato juice;
salt, garlic, pepper;
green;
vegetable oil.

Step-by-step cooking process:

The prepared beets are cut into strips, the onions are chopped quite finely, and the carrots are grated on the coarse side.
Pour 2 tablespoons of vegetable oil into the multicooker bowl and pour in the prepared vegetables. Select a program for frying vegetables. If not standard program“frying”, you can use the baking mode. The timer is set for 30 minutes.
15 minutes before the end of this program, pour a glass of tomato juice into the thicket and simmer until the end signal.
During this time, you need to peel and cut the potatoes. Potatoes and meat are placed in a bowl and filled with the required amount of water. Typically about 2.5 liters are required.
This recipe uses hot water, since the cooking mode will be “stewing”. In fact, the soup will not boil with this program, but will only simmer. This method will also help reduce cooking time.
The dish needs to simmer for about 1.5 hours.
Beetroot soup is served with sour cream, chopped garlic and herbs.

Like vegetable soup can be given to children. It is not recommended to cook beets for children under 8 months, but from one year onwards this dish is quite suitable for babies.

Children of kindergarten age often tell their mothers that kindergarten They cook better than at home. Let's try to prepare beetroot soup in the same way as children's cooks prepare it.

Potatoes and beets are washed under the tap and boiled in their “uniforms”. To do this, first place beets in a saucepan, boil for 1 hour, then add potatoes and cook for 40 minutes. Prepared vegetables are chopped, beets are grated, potatoes are chopped into small pieces or cubes. Boil two eggs in a separate container.

Pour water into a small saucepan, boil, lightly salt. Beets are first placed in boiling water, after boiling potatoes are placed, as well as a small bay leaf. After boiling, add chopped eggs and finely chopped herbs. Children can cut out figures from boiled beets and carrots.

Cooking beetroot soup, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot soup, you need to use some tips. Since beets are considered the main ingredient, it is important to know the intricacies of their preparation.

instead of vinegar, you can add lemon juice to beetroot soup to preserve its bright and beautiful red color;
regular table beets should be replaced with the Bordeaux variety, it is more tasty and gives a bright, beautiful color;
to preserve all the vitamins in beets, you can first bake them in the oven, instead of boiling them in their “jacket”;
if there are no fresh beets, you can use canned or pickled beets;
When preparing a hot version of beet soup, first place the potatoes in the pan, and after cooking, add the remaining vegetables and beets.

Beetroot for the winter in jars

Preparing beetroot dressing for the winter is absolutely not difficult. With its help, you can quickly cook a tasty and satisfying soup when you come home from work in the cold winter.

This refill allows housewives to save quite a lot of time.

To prepare it you will need tomatoes, beets, carrots, and onions. The tomatoes are passed through a meat grinder, the carrots and beets are grated, the onions are chopped, and bell pepper. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, and left until the juice comes out. After about an hour and a half, the vegetable mixture along with the juice is placed in jars, which are placed in a large container. You need to pour enough water so that the jars are covered to the neck.

Place a large container on the stove, bring everything to a boil and leave on a candle - low heat for 20-30 minutes. Roll up the jars as usual and let them cool, turning them over onto the lid. The finished dressing is stored in the pantry or cellar.

It is very popular in the summer, and in the frosty season they prepare a hot alternative. This bright, nutritious soup is cooked like meat or chicken broth, and in the Lenten version. In any case, the taste is rich and balanced, and the broth is concentrated and aromatic.

As part of our step by step recipe Almost a borscht set, with the exception of cabbage. The proportions are not strict - the dosage can be changed at will, but the main one, justifying the name, always remains beets. Classic hot beetroot soup is ideal for the autumn-winter season - it will warm you up, fill you up, and invigorate you! A plate of colorful, appetizing soup always creates home comfort and lifts your spirits!

Ingredients:

beets - 500 g;
potatoes - 400 g;
carrots - 200 g;
onion - 200 g;
tomato paste - 2-3 tbsp. spoons;
lemon juice - 1 tbsp. spoon;
garlic - 4-6 cloves (or to taste);
vegetable oil (for frying) - 2-4 tbsp. spoons;
salt, pepper - to taste;
dill or other greens - a bunch;
water (or meat broth) - 4 liters.

Hot beetroot soup - classic soup recipe step by step

Boil 4 liters of water, or cook the meat broth in advance (as in the recipe). Place peeled potatoes, cut into cubes with a side of 1.5-2 cm, into the seething liquid. Bring the water/broth to a boil again and, lowering the heat, cook for 15-20 minutes (until the potato pieces are soft).
In parallel with boiling water and boiling potatoes, prepare vegetable frying. Place the peeled and finely diced onion in a frying pan heated with oil. Fry over moderate heat for about 3-5 minutes, remembering to stir. There is no need to bring the onion to a strong darkening - just soak the pieces in oil and wait for a light golden color.
Cut a thin layer of peel from the carrots. Rub the orange root vegetable with large shavings and add to the onion. Oil together for another 3-5 minutes. Stir the vegetable mixture occasionally. If necessary, add additional oil.
Peel the beets, grate them on a coarse grater and add them to the carrot and onion frying. Sprinkle beet chips lemon juice, add tomato paste.
Stir the contents of the pan, add about 3-5 ladles of liquid from a common pan. Cover the vegetable mixture with a lid and simmer over low heat for 15-20 minutes.
Transfer the softened beetroot dressing into a pan with boiled potatoes. Bring the brightly colored broth to a boil and keep on low heat for 5-7 minutes. We do not allow the soup to actively boil - beetroot soup, like borscht, should quietly “languish”, barely noticeable and calmly gurgling.
Lastly, add the herbs and garlic. Finely chop the dill, pass the garlic cloves through a press, or chop them with a knife. The portion of garlic is determined individually - you can vary the taste from delicate to richly vigorous. We start with three or four teeth, try and increase the dosage if necessary. Salt/pepper the beet soup.
Serve hot beetroot soup with fresh herbs. If desired, season our first dish with sour cream.

The classic hot beetroot soup is ready! Bon appetit!

During the hot season, you usually don’t crave hot food. I want to cool my sun-heated body with something tasty and cold. If the famous okroshka replaces hot soup, then instead of borscht you should try making beetroot soup, the classic cold recipe is presented below.

Initially, it was a soup for servants; it consisted of boiled beets, kvass and cucumbers. Sometimes turnips and bread were also added to it. Now this is a famous cold beet dish that many housewives delight their family with.

Classic cold beetroot soup

To prepare cold soup we will need:

700-800 grams of beets;
1.5 liters of cold boiled water;
4 chicken eggs;
500 grams of cucumber;
50 grams of green onions;
fresh bunch of dill;
5 tablespoons of wine vinegar;
a tablespoon, without a slide, a spoonful of sugar;
2 teaspoons table salt;
400 grams of sour cream.

Wash the beets well and wrap each one in foil. Bake in the oven at 180 degrees until it becomes soft. All this will take about forty minutes. Remove the beets from the oven and let them cool.

The classic recipe that is used most often is cold beetroot soup.

Boil the eggs for about ten minutes until they are hard-boiled. Wash the cucumbers well and cut into small cubes in a saucepan. It is advisable to remove the tough skin.

Before cutting the cucumber, check if the skin is bitter!

The shells should be removed from the eggs and cut into pieces in the same way as a cucumber. Place in a saucepan with the chopped cucumber. Remove skin from cooled beets. Chop the beets into small cubes. Place in a saucepan with cucumbers and eggs.

If desired, you can grate the beets, so the beetroot soup will be more pleasant to the tooth.

Season the chopped ingredients with sugar, salt, vinegar, and pour in cold pre-boiled water. This will allow the sugar and salt to dissolve well.

Pour cold borscht into plates, season with delicious sour cream.

Cold potato beetroot

This recipe is practically the twin brother of the classic one, only it is made with potatoes. This makes it much more satisfying. Ingredients you will need:

2 chicken eggs;
a bunch of juicy green onions;
2 potatoes;
2 fresh cucumbers;
3 small beets;
table vinegar or lemon juice;
salt and sugar;
sour cream to taste.

Cold beetroot soup can be eaten immediately, but it will taste better when it sits in the cold for a couple of hours.

Cut the skin off the beets and place in a saucepan. Fill it completely with water, add a little vinegar (lemon juice) and sugar. Cook all this until the beets are ready. The broth should be strained and then cooled.
Cut the cooled beets into strips or grate them. Place in a saucepan with the broth.
Chop fresh cucumbers into strips.
Potatoes should be boiled in their skins, cooled, and peeled. Then cut evenly into cubes.
Chop green onions.
Boil four hard-boiled eggs, peel them, cut each into four pieces.
Pour the cooled beet broth over everything and add salt.
When serving, add fresh sour cream.

Cold beetroot soup with added radishes

Products that will be needed:

400 grams of beets;
3 potatoes;
2 cucumbers;
6 radishes;
3 eggs;
50 grams of green onions;
50 grams of horseradish;
300 grams of sour cream;
5 ml vinegar;
salt, sugar.

Peel the beets, divide them into several parts for faster cooking and boil in water until tender. First add vinegar to the water.

Once the beets are ready, remove the broth from them. Strain the broth and let cool. Grate the beets. Boil potatoes and eggs. Cut boiled potatoes and eggs into cubes.

Wash the cucumbers and radishes well and cut into cubes. Chop the onion and greens very finely. Add broth, horseradish, sugar and salt to the chopped ingredients. Add fresh sour cream and mix thoroughly.

If desired, you can add black pepper to the beetroot soup.

Beetroot soup non-standard hot

Required ingredients:

water – 2.5 liters;
two beets;
carrot;
potatoes - 5 pieces;
a bunch of parsley;
30 ml refined vegetable oil;
salt, pepper;
one dried laurel leaf;
2 tablespoons of thin tomato paste;
sugar;
vinegar.

Grate the beets and carrots on a coarse grater.
Chop the onion and herbs, cut the peeled potatoes into small cubes.
Sauté the onion and carrots in vegetable oil for five minutes.
Add beets and tomato paste diluted in sugar water to the onions and carrots.
Add vinegar and pepper, simmer for another three minutes.
Pour water into a saucepan and heat to a boil. Throw potatoes into water and cook until soft.
Add roast and bay leaf.
Cook for fifteen minutes, then turn off the heat. You should season everything with sour cream + finely chopped herbs.

Beetroot soup with meat

This recipe is a more satisfying beetroot soup, since one of its ingredients will be meat. List of products:

meat (pork, beef) – 400 grams;
medium beets – 2 pieces;
carrot – 1 piece;
potatoes - 4 pieces;
onion – 1 small;
tomato paste – 2 tablespoons;
vinegar (6%) – 2 tablespoons;
sugar and salt;
bay leaf – 1 piece;
ground black pepper;
black peppercorns – 2 grains;
sunflower oil;
green onions, parsley;
sour cream.

Wash the meat, cut into pieces. Place the pieces in a saucepan with cold water and cook.

Cut the potatoes into standard cubes, grate the carrots. Cut the onion into small cubes. Boil the beets in their skins, then remove the skins and grate them on a coarse grater.

Place the potatoes into the broth and simmer for twenty minutes. Fry carrots and onions in sunflower oil, then add tomato paste and simmer for several minutes. After this, add beets, sugar, salt and vinegar. Simmer for about three minutes. After the potatoes are ready, add the dressing, as well as bay leaves, peppercorns, and parsley. Salt and pepper.

Bring the beetroot soup to a boil, simmer for another two minutes, turn off the heat. Let it brew for ten minutes. Serve with a mixture of sour cream and herbs.

How to cook beetroot soup with kefir

The ingredients are the same as for the first recipe for cold beetroot soup, but everything is filled with kefir, not water. If you want to make it meaty, cut some boiled meat or boiled sausage into a dish.

How to cook beetroot soup in a slow cooker

Beetroot soup can be cooked quickly and easily in a slow cooker. It won’t take much time, but it will taste aromatic and delicious.

The set of ingredients is similar to the recipe for hot beetroot soup.

In a multicooker bowl, fry onions, carrots, and boiled meat. To do this, you need to put the multicooker in the “Baking” mode. Add tomato paste.
Pour broth over everything, add potatoes. Grate the beets and add to the multicooker bowl.
Activate the “Extinguishing” mode for an hour.
When the soup is ready, add herbs and sour cream.

There are many recipes for making beetroot soup. This dish is quite popular among the Slavs. This dish has been eaten since the 19th century and has been improved over the years. To diversify the menu, at least in the hot summer, you can prepare cold beetroot soup according to the classic recipe. A plate of cold borscht in the summer heat will cool the body and delight the stomach.

How many first courses do you cook for your family or yourself? If you think about it offhand, it seems like there are a lot of recipes in your head. But if you start systematizing the recipes, it turns out that there are not so many of them. But don’t despair, today we will add to your collection of recipes and tell you how to prepare a simple and tasty first course – hot beetroot soup with meat. we prepared it earlier, it is more suitable for the hot season, and hot will be relevant from October to April.

You will like this rich, satisfying and bright soup not only for its ease of preparation, but also for its extraordinary taste. The classic beetroot recipe involves preparing it using pork or beef. To make the broth more rich, use meat on the bone.
If you are a follower Lenten dishes, then the basis for preparing beetroot soup must be cooked not with meat, but with finely chopped beet tops and other vegetables.

Beetroot for beetroot can be pre-boiled, but this recipe does not imply this. To color ready-made dish turned out rich and bright, add to the beets during the sauteing process apple cider vinegar or lemon juice.

Ingredients

water – 3 l;
chilled pork – 300 g;
tomato juice – 1 tbsp.;
beets – 400 g (2 large);
potatoes – 4-5 pcs.;
carrots (large) – 1 pc.;
onion (large) – 1 pc.;
vegetable oil – 3 tbsp. l.;
vinegar 6% – 1 tbsp. l.;
parsley – 1 bunch;
green onions – 1 bunch;
table salt - to taste;
black pepper - to taste.

Preparation

Pork meat must be washed and all existing films and fat removed. Next, cut the meat into small pieces. If the meat is originally bone-in and not tenderloin, then you will have to boil it first and then cut it into pieces.

Pour cold water over the meat and place the pan on the fire. Boil the meat until cooked, salting it after boiling. During the boiling process, use a slotted spoon to remove foam from the broth as it forms. After the broth boils, you can also add bay leaves and allspice to it - this will give the meat and the broth itself a spicy aroma.

Finely chop the onion. Heat the vegetable oil thoroughly in a frying pan. Fry the onion until translucent over low heat, being careful not to burn it.

Grate the carrots on a fine grater or cut into strips. Some housewives recommend using a grater to Korean carrots. Add carrots to onions and stir.

Meanwhile, while the onions and carrots are sautéing, peel the beets (choose red beets, such as Bordeaux). Rub it on a fine track. You can also use a Korean carrot grater. Add the chopped beets to the onions and carrots. Add some salt and pepper. Continue sauteing the vegetables until the beets are soft. Be sure to add salt to the vegetables during the sauteing process, otherwise the beetroot soup may turn out bland.

Pour tomato juice into the vegetables and simmer for another 3 minutes. Instead of tomato juice, you can use tomato paste and a small amount of water. IN summer period Fresh tomatoes, previously minced or grated, are suitable.

Prepare the potatoes. It must be peeled and cut into cubes.

Add the chopped potatoes into the prepared broth.

After 15 minutes, add the sautéed vegetables. The beetroot will immediately turn a beautiful red color.

Cook the beetroot soup for another 10 minutes. Then add the herbs and add salt to your taste. Let it boil and turn it off immediately. Cover with a lid and leave to brew for 15-20 minutes.

Hot beet soup with meat is ready. It is served with sour cream or mayonnaise. Just before serving, you can put half a quarter of a boiled egg on each plate with beetroot.

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 very last thing we put in the frying pan is grated beets and pour it a small amount 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 simmer. 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.

Place the meat and fresh cucumber into 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 cold soup made from beets, 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 frying, 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 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).