Cold beetroot - a great dish on hot days
In the summer heat, many housewives remember recipes for cold soups, because homemade ones somehow don’t like dishes piping hot. The most common and well-known option is okroshka, which is cooked on both whey and kvass. But if it is already boring, then we advise you to cook cold beetroot. it light dish and refreshing, and the ingredients for its composition can be found in almost every home.
Let's start with the fact that beetroot can be cooked according to different recipes, each of them is interesting in its own way. In any case, this cold soup in the heat is able to give strength and invigorate. You will spend a minimum of time, effort and ingredients on cooking, and the result will surely please even the most capricious family member.
By classic recipe it is supposed to make beetroot from bread kvass and beetroot broth, and besides this, we need a few components from a fresh crop:
- 3 beets;
- 2 boiled eggs;
- 2 fresh cucumbers;
- 2 potatoes;
- a bunch of green onions;
- greens to taste;
- vinegar (can be replaced with lemon juice);
- salt, sugar and other spices at your discretion.
Ideal if you have a vegetable from a fresh crop with tops on hand. However, you can cook cold beetroot from ripe vegetables: it will turn out to be no less tasty.
How to cook cold beetroot according to the classic recipe
We begin work on the dish with the processing of beets. First you need to cut off the leaves along with the petioles, peel the fruit. In the meantime, a saucepan with 2 liters of water can already be on the stove, in which sugar is added to taste and a little vinegar (or lemon juice). There we lower the beets and cook them until tender.
It is advisable to marinate the beets before cooking the soup.
Now you need to take out the vegetable and chop it. How exactly to do this - each hostess decides at her own discretion. A cold beetroot will look beautiful, for which the fruit is cut into strips. But someone likes soup, where the vegetable is not so noticeable, as it is rubbed on a grater.
We lower the crushed beets into the broth, it is necessary that it infuse, take its unique bright color from the fruit, and cool down. We have time to process the beet leaves. They need to be finely chopped and poured over with boiling water. Now carefully wash the cucumbers and cut them into strips.
We turn to potatoes, which had to be boiled in advance in their skins and cooled. Cut it into small cubes. Grind the green onion and rub it with a pinch of salt.
Let's prepare the eggs, which should have been hard-boiled in advance. We clean them from the shell and cut each of them into four parts. You can put prepared ingredients in a saucepan - chopped beet leaves and potatoes, onions and cucumbers. Pour the products with cold broth and mix. You need to taste the soup and, if necessary, add salt.
It remains to pour the cold beetroot on plates. We serve it to the table, spreading a quarter of an egg, herbs and sour cream into each serving.
Useful properties of summer beetroot soup
Let's talk about the benefits of cold soup based on beets and its decoction. Moreover, we underestimate this product today. Our ancient ancestors, by the way, used only tops for cooking, and the root crop itself and infusions based on it were considered a real medicine.
For example, beets are useful in the presence of a large amount of vitamins, macro- and microelements. It contains thiamine, riboflavin, ascorbic acid, potassium, magnesium, sodium, iron, manganese, chlorine and iodine. Even Hippocrates recommended not to disdain in the treatment of beetroot decoction. For example, it has been used to heal ulcers and raise hemoglobin levels.
Beetroot soup is not only tasty, but also very healthy.
Beets help to improve the lymphatic system. It cleanses the liver and normalizes the gallbladder. Due to the presence of iodine, this product is indicated for problems with the endocrine system. Invaluable is his help in the fight against hypertension.
Beetroot juice lowers blood pressure and rids the body of excess cholesterol. It improves the functioning of the digestive tract and strengthens the immune system. However, if someone close has a stomach or duodenal ulcer, then they need to eat cold beetroot with caution. As an option, we advise you to prepare a dish with the addition of kefir instead of beetroot broth.
Cold kefir soup with mayonnaise dressing
This dish is very light and at the same time spicy. It can become one of the favorite summer dishes, not inferior in taste to the famous okroshka. What we need to prepare it:
- 600 ml of kefir;
- mayonnaise;
- mustard;
- 1 beet;
- 200 g radishes;
- a bunch of greens and feather onions;
- 2 eggs.
First you need to boil the beets, after which we remove the peel from it. We rub the fruit on a coarse grater and put it in a tureen. You can also add washed and grated radishes there.
We prepare dressing from mayonnaise and mustard. We combine sauces together to get a bright and specific taste. It will give the dish freshness and a little spiciness.
Cold beetroot on kefir is a great alternative to okroshka
Now you can cut the greens and add it to the rest of the products. We mix the ingredients, season them with sauce, and then pour the dish with kefir. We lay out the cold beetroot on plates. Add in peeled eggs, cut into quarters.
This option can be prepared in advance and stored in the refrigerator in a completely ready-to-eat form. When the soup is infused, it becomes even tastier. Since we are preparing cold beetroot with kefir, it will be useful even with problems with the gastrointestinal tract.
What else is beautiful cold beetroot? Of course, with its appetizing appearance. Bright red beet color goes well with white sour cream, sunny yolk and fresh greenery.
Therefore, just one look at the food awakens a brutal appetite. At the same time, ladies may not be afraid for the figure, since the soup contains practically no calories and fats.
True, lovers sometimes add something meat to the beetroot - sausages or boiled meat. In this case, the dish becomes more satisfying. We advise you to experiment with its base: you can use not only kefir or beetroot broth, but whey, matsoni, natural yogurt.
Peasants have known beetroot soup since time immemorial as soup - Kholodnik. The Polish population calls the soup Chłodnik, the Belarusians - Haladnik. In fact, beetroot is an ordinary cold borscht. Chilled soups are included in many National dishes Eastern European cultures. In Russian cuisine, beetroot occupies an important place and is prepared in a variety of ways. Only beetroot remains the same ingredient.
A reasonable question is how beetroot differs from ordinary okroshka? The answer is not as obvious as it seems. Of course, okroshka is cooked on kvass, and beetroot on strained beet broth, but the differences do not end there. The main difference is that the holodnik is a completely vegetarian dish and there are no meat products. However, modern housewives often neglect this rule.
The traditional basis of beetroot is beetroot and sorrel broth. Edible components of the soup are: pickled or boiled beets, onions, chopped dill cucumbers and parsley. However, there are non-traditional beetroot formulas, in which case kefir sourdough is assigned as the base. One thing unites them - in any case, the soup is served cold at the table.
In the summer, beetroot is not inferior in popularity to okroshka, and surpasses such first courses as borscht. No matter how it seems that there are a lot of beetroot recipes, in reality all the recipes are similar. The difference is so insignificant that even surprise takes how you can compose more than 30 recipes found on the Internet.
The traditional beetroot is cold, and its recipe is classic - only the added ingredients slightly change the structure of the soup. We will try to cook cold beetroot without changing the classic recipe, but only slightly changing the proportions and composition of the products.
1. Classic cold beetroot
No one questions the benefits of consuming vegetables. cold recipe classic beetroot includes all the major vegetable crops, resulting in a dish that is extremely healthy. In addition, the proteins from chicken eggs make the soup nutritious, so after a meal, for a long period of time, hunger is not felt at all.
For the classic version of beetroot, you should be patient and have a minimum of food supplies:
- we take beets as a basis - 500 gr;
- lettuce leaves, dill, parsley, basil - 100 gr;
- fresh eggs - 3 pieces;
- A couple - a triple of cucumbers - 200 gr;
- onion shoots - 20-40 gr;
- a quarter of a lemon;
- a pinch of salt; granulated sugar- half a teaspoon;
- two thirds of a glass of sour cream - 130 gr.
We start by preparing one and a half liters of beetroot broth. To get it, we thoroughly wash the vegetable crop and remove the top layer from it - we do not need cleaning. Add a couple of teaspoons of lemon juice to a two-liter pot of water and boil. Then we reduce the power of our stove and continue to cook the beets for 40 minutes.
At the same time, put the ladle and boil the eggs. Then we cool, clean and remove the yolks. They won't suit us. egg whites chop finely. Beetroot will turn out nicer if you are not too lazy and cut the cucumbers into small cubes. We cut the cooked greens with onions even finer, and chop the lettuce leaves into ribbons.
By this time, our beets should reach the condition, we check the readiness with a thin knife. The finished vegetable will feel soft to the touch and effortlessly pierce through freely. If you did everything right, then your beets are ready, gently transfer them to a container filled with cold water. The remaining fat will serve as the basis for the future dish.
Pour it through a fine sieve into another vessel. Strained broth should be about 1.5 liters. It's okay if the volume is somewhat less than expected. Bringing to the required volume is not difficult at all, if you add a little boiled water. The final step is to send our broth to cool in a cold place.
We cut our root crop into a small cube and put the previously chopped squirrels, cucumbers and greens there. Salt to taste and add sugar. We fill it all with beetroot broth. Dividing into portions, season our soup with sour cream. Beetroot is ready.
The proposed recipe can be compared with the classic beetroot recipe from a popular video blogger:
2. Beetroot with sausage for true gourmets
For those who want a denser dish, you can offer beetroot with sausages.
- beets - 2 pcs. (small);
- 5 medium potatoes;
- sausage (you can use boiled or sausages) - 250 g;
- eggs - 4 pcs.;
- cucumbers - 5 pcs.;
- apple cider vinegar from - 1 teaspoon;
- salt.
You will need a bigger grater. We wash and clean raw beets, finely cut or three on a grater and place it in a larger pan. Add at least 2 liters. water. Boil for 3-4 minutes, adding salt and adding vinegar.
We leave the fat in a cool place or just on the stove until it cools down well. No need to strain, let it cool as is. All the ingredients that will go into our dish, it is better to cut into small cubes. When the cut is the same, the finished dish looks much prettier.
Carefully cut the eggs: they have an unpleasant property to crumble when cut. We cut potatoes, cucumbers, as well as meat products. We mix our base and season it with finely chopped herbs. We lay out the cut in portions and add the beets along with the broth. You can also add sour cream if you like.
Compare cold beetroot with sausage with cold borscht:
3. Recipe for beetroot on kefir
Would you like an unusual and refreshing soup? Perhaps kefir-based beetroot will be an original novelty for you.
Need to stock up:
- beets - 500 gr;
- kefir with high fat content - 3 cups;
- a couple of cucumbers;
- a couple of eggs; greens;
- sour cream;
- edible salt.
Washed and well-boiled beets are placed whole in a pot of water, simmered on a small flame for about 50 m. Required time until the beet is fully cooked, it is determined by its size and degree of rigidity. Once the beets are cooked, transfer them to cold water and leave to cool for 30 minutes. We clean the chilled beets, grind them on a grater with large slots or cut them into cubes, put them in a saucepan and add quite a bit of salt.
Pour the beets with kefir and pour in the same half a glass of water. We mix the composition very well and again report the salt, this time to taste. In parallel, take a minute and set the eggs to boil until cool. Shred eggs in one bowl together with greens and cucumbers. The resulting salad is stored separately, and will serve as a dressing for the soup. Before the meal, pour the “salad” base with beet-kefir infusion and serve it to hungry household members.
4. Beetroot soup with baked beetroot broth
Not everyone likes raw beets. There are gourmets who prefer to see beetroot with baked beets. For them there is also original recipe:
We collect a set of products:
- beets - 4 pcs.;
- chicken broth - 0.5 l;
- onion - 1 pc.;
- a few garlic cloves; greens;
- some vegetable oil.
Baked beets will help us to implement this original recipe. Let's put the beets in water and let them get wet, so that the dirt soaked with moisture is easier to wash off. The secret is that the beets are baked in their skins, and they need to be clean. We dry the fruits, cut off the tops and roots from them and put them on a baking sheet, lightly greased with vegetable oil. Preheat the oven to 200 C ° and send the vegetables inside for 40 minutes.
To make a tasty and interesting broth, we need to flavor it. To add zest, pour vegetable oil to the bottom of the pan and fry the onion and garlic in it. Boil chicken broth separately at the same time.
We clean the baked beets, chop them into 7-8 parts and put them in a pan with our garlic oil. Pour in the broth and boil. We reduce the fire: in order for the beets to absorb the fragrant broth, it needs to sweat for 15-20 minutes. Before removing from the stove, season the broth with herbs.
Remove the beetroot from the heat and use a blender to bring to a homogeneous mass. Put it in a cool place so that the beetroot is thoroughly cooled. Your soup can be served for dinner!
5. Cold beetroot with beef
Highly hearty recipe Suitable for those who can not do without meat.
The composition includes:
- beets - 3 pcs.;
- beef - 200 g;
- chicken eggs - 3 pcs.;
- cucumber - 1 pc.;
- potatoes - 2 pcs.;
- half a lemon;
- greens, sour cream, salt.
Boil the meat, cool it and cut into portions. Boil potatoes and beets in their skins. Don't forget to put them under cold water to make the skin come off easier. We clean the prepared vegetables.
The beetroot is cut into small pieces or rubbed on a grater, placed in a pot of water and boiled. Squeeze in half a lemon. The resulting broth will serve as a broth.
Boiled eggs, potatoes and cucumber cut into cubes. Chop the greens even smaller. Thus, the soup consists of three components: chopped vegetables with an egg, chopped beef and broth. Combine them before a meal and enjoy hearty lunch. To enhance the taste sensations, sour cream will help.
Beetroot with beef: the perfect cold soup for the summer with step-by-step instructions:
6. Beetroot on kvass
The recipe for beetroot with kvass is very interesting. It will diversify your menu and delight your home with an original taste. The composition also includes meat, so the dish is quite satisfying.
Products:
- beets - 4 pcs. (medium-sized);
- kvass - 0.5 l;
- 2 small potatoes;
- eggs - 2 pcs.;
- meat (lean) - 200 g;
- sour cream, greens;
- cucumber (2 medium ones will do)
- salt; half a lemon; spices.
Cook the meat, let cool, cut into portions.
We clean the beets. Three raw medium-sized beets on a grater and mix with kvass. We leave the batch to infuse for a couple of hours. We cook the other two in boiling water, waiting until they become soft. We remove the beets from the pan, and squeeze the lemon juice into the fat. When the red boiling water has cooled, you can salt it if you wish.
Boiled beets are cut like potatoes in McDonald's or even thinner. Cucumbers, large cortofelin and meat are chopped into small cubes. Mix boiled yolks with sour cream, gradually seasoning with black pepper. Cut the remaining proteins into smaller pieces, salt and serve to the table in a separate cup.
Strain the mixture of kvass with beets, passing through gauze. Before serving, the salad base is poured with broth and decorated with herbs. The dish goes very well with sour cream.
Video instruction beetroot on kvass:
7. Country beetroot
This is a popular soup for those who live in the country in the summer or have their own garden. Traditional cabbage soup and borscht can be left for the autumn-winter period, and beetroot diversifies the menu well in summer.
Boil seven hundred grams of beef or veal for an hour. During cooking, add a few black peppercorns and two or three bay leaves to the broth. During cooking, salt a little, be sure to remove the foam. While the broth is being prepared, you can do the greens.
Wash and finely chop two or three bunches of beet tops. Cut two thin carrots into rings. If the carrots are large, then one piece, grated, is enough. Chop a large onion into small cubes. Peel five to six medium potatoes, cut into cubes. Cool the cooked meat and cut into cubes.
If desired, you can cut into fibers. Add all the vegetables to the broth and cook until the potatoes are ready. After that, lay the meat and boil. Before the end of cooking, add salt and add finely chopped greens. The amount and type of greenery is determined by the hostess herself. Very good combination - parsley + dill + green onion. Let the dish cool down well. Served beetroot with sour cream.
8. Beetroot with ginger
Ginger beetroot will definitely surprise you with the colors of taste. fresh ginger boiled with beets and potatoes, resulting in a nutritious soup. The combination of ginger beetroot with yogurt allows you to get a complete dish.
ginger beetroot - 2 tablespoons olive oil extra-class, plus a little more for serving;
- Extra virgin olive oil;
- 1/2 yellow onion, finely chopped;
- 2 tablespoons minced peeled ginger, plus 1/4 teaspoon grated ginger
- 3 garlic cloves, peeled and crushed;
- Kosher salt and freshly ground pepper;
- 3 cups chopped peeled beets (from 2 medium);
- 1 cup finely chopped golden potatoes (from 1 large)
- 1/2 cup Dannon plain yogurt Low fat.
To grate ginger, we suggest using a ceramic grater for the most accurate results and the least annoying hairy parts. This recipe is amazing! Ginger and garlic go well together, and the subtle beetroot flavor makes the soup extraordinarily fresh. Very easy to do. You will definitely want to do it again.
9. Beetroot with boiled egg
The secret of beetroot is in the addition of herbs de Provence, and freshly ground black pepper. In the process of culinary work, add a few peas of fragrant pepper and fill the boiling water with bay leaf. When serving, we complete the beetroot with fresh herbs, half a hard-boiled egg and sour cream dressing. Simple Tips how to cook beetroot with egg.
We will need:
- Chicken breast - 1 pc.;
- Beets - 1 pc.;
- Potatoes - 3 tubers .;
- Medium carrot - 1 pc.;
- Bulb - 1 pc.;
- Bulgarian pepper - 100 gr. (1 PC);
- Butter - 30 gr.
Salt to taste, rich black pepper to taste, herbs of Provence to taste, herbs to taste, sour cream to taste. Boiled eggs - half per serving.
Recipe instructions. Gather the ingredients. In addition to them, we need to purchase food foil. Let's start! We wrap each peeled beet in food foil, not sparing the shiny material. We bake the balls in the oven for about an hour at a temperature of 175 degrees. Once the product is ready, remove the foil and cool the baked beets.
Cut the chicken breast into small pieces, throw in boiling water for 10 minutes. We do the preparation of potatoes as for frying, according to the type of size in McDonald's. Pour the potatoes into the pot with the chicken and boil for another 15 minutes. We fall asleep peas of fragrant pepper.
We clean the onion and wash the carrots. Grind them coarser without applying much force, as they still need to be mixed in a blender together. Received vegetable puree send to chicken broth, season with butter.
We continue to cook beetroot, and check when the potatoes become soft. We do not waste time and cook hard-boiled eggs, let them wait for us cool in the sink. We need baked beets grated in large fractions.
At the final stage, we put the mashed beetroot mass into the broth, wait for everything to boil and remove from the stove. Beetroot is ready. Pour into plates, decorate with half an egg, a spoonful of sour cream, sprinkle with plenty of herbs.
Beetroot, beetroot borscht or holodnik is perhaps the most popular first course in Europe. When hot, it perfectly warms and saturates in the winter season, and in summer it cools and quenches thirst for a long time.
In each country, beetroot has its own characteristics and ingredients, but the basis of the dish is unchanged - it is a decoction of beets. In some cuisines, kvass, cucumber pickle or natural yogurt is added to it, it is made only from vegetables - like a light vegetarian borscht, or boiled over meat.
Sometimes they put seafood or eggs, sour cream or cream in it. But either way, it's amazing. tasty dish which, once you try it, you will want more and more.
| Product | Quantity |
| Water | 3 l |
| Chicken | 500 g |
| Beet | 500 g |
| Potato | 400 g |
| Carrot | 1 PC. |
| Onion | 2 pcs. |
| Garlic | 2 cloves |
| Green onion | 100 g |
| Vinegar (6%) | 2 tsp |
| tomato paste | 70 g |
| Bay leaf | 1 PC. |
| Salt pepper | taste |
| Vegetable oil | for frying |
Recipe for hot beetroot chicken and vegetables
Wash the chicken, cut into portions, pour cold water and put on fire. Peel the young beets and 1 onion and put them whole in the pan with the chicken (after it boils). Boil everything together until beets are tender. Meanwhile, peel and cut potatoes into cubes.
Peel the carrots and grate on a coarse grater. Peel and finely chop the second onion. Get the beets and onions ready, and pour the potatoes into the pan. Let it boil, add salt and cook for 10 minutes. boiled onion discard, and grate the beets on a coarse grater. 
Delight the whole family with fresh fragrant beetroot! In a frying pan in vegetable oil, sauté the chopped onions with carrots for 3 minutes, then add the grated beets, tomato paste, vinegar and simmer for 3 minutes. Add finely chopped garlic, stir and simmer for 1 more minute. Transfer dressing from skillet to saucepan.
Bring beetroot to a boil. Let it boil for 7 minutes, then pepper, put the bay leaf and chopped onion greens. Let simmer on low heat for 3 minutes. Turn off and let stand for another 15 minutes. Then pour into plates, adding a tablespoon of sour cream to each plate.
Recipe for cold beetroot with jamon
This cold beetroot is popular in the Mediterranean countries. He is preparing for natural yogurt and slightly carbonated table mineral water, and one of the ingredients is jamon. Instead of yogurt, you can use kefir, and instead of jamon, any dried meat or raw smoked sausage.
Cut the jamon into long thin strips. Mix everything in a saucepan and pour over yogurt. Put in the refrigerator and let it brew for 15 minutes. Then pour mineral water into it, salt and pepper to taste, cover with a lid and refrigerate again for 15 minutes.
Pour into bowls, if desired, sprinkle with chopped herbs. The next day, beetroot is just as tasty, but remember: it can be kept in the refrigerator for no more than 2 days.
Recipe for cold beetroot with white wine
This beetroot is often made during the hot season in Italy, Spain, Romania, Croatia, Slovakia and Slovenia. For it, baked beets, chicken and quail eggs, as well as a special sour cream sauce with horseradish.
Put half the beets in the broth and cook for 30 minutes over low heat. Next, remove the beets (it will no longer be needed), and pour the broth into another container and cool in the refrigerator. Hard-boil chicken eggs, remove the yolks (whites are not needed), grind them with salt and mix with finely chopped green onions. 
The obligatory components of any beetroot are greens, sour cream and eggs. Pour half a glass of beetroot broth into them, mix well and pour everything together into a container with broth. Add the second half of the baked beets, boiled potatoes, diced cucumbers to the container. Then pour in the wine, salt and pepper. Put in the refrigerator for 2 hours.
At this time, make sour cream sauce with horseradish. To do this, peel and grate the horseradish root (about 12 cm long). Mix with sour cream, salt to taste.
Boil quail eggs. Peel them from the shell and cut into 2 parts. After 2 hours, remove the beetroot from the refrigerator, pour into plates, adding to each spoon sour cream sauce with horseradish and 2-3 halves of quail eggs. Green apples
Then take out the bread, salt the broth and pepper to taste. Remove the skin from the fish and boil it in lightly salted water for 2 minutes. Drain and divide into pieces. Hard boil eggs, peel and chop finely. Cucumbers and apples cut into small cubes. Chop the onion and dill.
Mix fish, apples, cucumbers, eggs and onions in a large bowl. Then put 2 tablespoons of the mixture from the bowl into each plate and pour over the beetroot infusion, scooping it up with the beetroot. Season the beetroot in a bowl with sour cream and sprinkle with dill.
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How to cook cold beetroot
The first recipe with a photo is a basic template. It turns out to be universally tasty, rich, but fresh and light. It is very beneficial to start acquaintance with a variety of cold summer soups with it.
By the way, refreshing soup will gracefully fit into proper nutrition. We have already calculated KBZHU.
Calculation without sugar, for 4 eggs.
For 6 large servings we need:
- Raw beets - 4 pcs. small size (400 g)
- Fresh cucumbers - 3 pcs. medium size (10-12cm long = 350g)
- Dill - 1 medium bunch (50 g)
- Green onions - to taste (if yes, then 1/3 less dill)
- Chicken eggs - 3-4 pcs.
- Drinking water - 1.5 l
- Sour cream, 10% - 150 g
- Mustard - 2 teaspoons (vigor to taste)
- Lemon juice - 1 tbsp. a spoon
* This will make about ½ of a medium fruit
- Sugar - 1 tbsp. spoon (or sucrose)
- Salt - to taste
How to cook.
We clean the beets and cut into thin strips. We are long-time fans of the Berner grater, whack-whack - and the ruby slide is ready.
Bring water to a boil, add sugar and salt. Pour the chopped beets and add the lemon juice from 1 half of a medium lemon. We cover the base of the beetroot with a lid, bring to a boil and cook over low (!) Fire - 15-20 minutes.
After turning off the fire, let the broth cool completely. This will take 40-50 minutes.
My cucumbers, but do not peel and also chop into thin strips.
Finely chop the dill and onion. For our taste, you can always add parsley to dill, and reduce green onions to a minimum or replace with a very small cube of ordinary onion (1-2 tablespoons without a slide).
We fall asleep slices of cucumbers and greens in the cooled beetroot broth, mix and put in the refrigerator for 30-40 minutes. This is a classic cold beetroot technique that allows the soup to infuse. Light green participants in the dish have time to salt and give some of the fragrant notes to the filling.
During the time that the beetroot is infused, boil hard-boiled chicken eggs- 10-12 minutes after boiling water. We put a saucepan with eggs under running cold water, hold for about five minutes. After this simple procedure, they are very quickly cleaned. We cut boiled eggs into small or medium cubes.
Mix sour cream with mustard, adjusting the taste for yourself. There is a wide choice of mustard: light sweet, moderate or strong spicy in the Russian tradition “with vodka”.
We take out the beetroot base with cucumbers and herbs from the refrigerator. Pour into bowls, add chopped eggs and a tablespoon of mustard-sour cream mixture to each.
From now on, how to stir and eat is a personal matter for everyone. Someone will eat quickly and complain that it is not enough. And someone will stretch the cool pleasure.
By the way, you can still stir the sour cream when serving, but do not chop the eggs, and cut in half or quarters. We put 1 egg in each plate or put it next to it on a saucer. At the same time, keep in mind that quarters are much more convenient to eat, especially for children.
For very hungry companions, we serve to the beetroot boiled potatoes. We cook in uniforms, cool and clean. An additional portion of sour cream with mustard will also come in handy to flavor your favorite root crop.
But we do not like adding potatoes to cold soup. The freshness and summer character of the recipe is lost.
TOP 6 useful ideas for beetroot classics
Personal tastes for chopping vegetables.
For cold soups in our family, everything is clear:
- Straws - the most refined, beautiful and delicious cutting.
- A small cube is also good, but can be harsh for older family members and young children.
- On a coarse grater - everyday and as easy to prepare as possible, but not ideal in taste.
If you take into account the element of diversity, then you can change the cut every time. For a long hot summer - this is the best choice.
And again about the potatoes in the beetroot.
Of course, personal taste is everything! If you are devoted to potatoes, then it is best to boil it in the evening. It will cool and hold its shape well in any cut. Whether in small cubes or large pieces.
By the way, in the classic Belarusian cuisine, we have never met sliced boiled potatoes in refrigerators during our trip to three cities, including Minsk. - on water and on kefir.
On the variety of cold fillings.
Organizing is very easy! Kvass, which we love so much in okroshka, will do. Then the water should be reduced by at least a third, preferably half. The beetroot broth will turn out to be very saturated, cool it and dilute it with cold kvass.
A few words about the main character - beets.
We love to cook beets and are pleased with the result in soups. And yet, in cold dishes, where it is the main component, baked root vegetables can be tastier.
How to bake beets? It is necessary to wrap the washed dry root crops in foil one at a time and bake in the oven, heated to 200 degrees Celsius. The vegetable is ready when it can be easily pierced with a toothpick.
Young beetroots will require 45-50 minutes of baking, mature ones - 1.5-2 hours.
Beetroot base!
Grind the baked vegetables, combine with water, salt, sugar, lemon juice and let it brew in the refrigerator - 1 hour.
Benefit from additional troubles - the most saturated taste of the soup and its main character.
One of the favorite additives in Ukraine is horseradish.
It can replace mustard and goes well with beets in any form. Try it! Literally 2-3 teaspoons for the listed ingredients. The principle is the same: combine with sour cream.
About the role of meat in a cold summer masterpiece.
You can add more, but not much is better. boiled chicken, veal, boiled sausage. The recipe should refresh and saturate, and not feed to satiety. This is true not only subjectively: for many people, the appetite decreases in the summer heat. BUT healthy eating on hot days, it should provide an enhanced drinking regimen and increased vitaminization in order to mitigate oxidative stress from active solar radiation.
Cold beetroot with herbs and meat
Calculation of KBJU for chicken fillet and kefir, 2%, without sour cream.
For 7 servings:
- Boiled / baked beets - 500 g
- boiled meat, for example, chicken fillet(or a combination of your favorite meat) - 250 g
- Fresh cucumbers - 350 g
- Garden salad - 550 g (+/- ½ bunch)
- Fresh greens (favorite set) - 1 bunch
*Dill, parsley, cilantro
- Green onions - if you like
Fill this cold beetroot with a classic mixture:
- Beetroot decoction + kefir (700 ml each)
Additional Dressings and Flavor Adjusters:
- Sour cream, lemon juice / apple cider vinegar.
If you are on a diet or diet for weight loss, consider calorie regulators. For example, in 1 st. a spoonful of 15% sour cream KBJU - 31.6 kcal 0.5 / 3 / 0.6 g.
In the photo below, see step by step how to cut the ingredients for a recipe. Most delicious option for a root crop and a cucumber - a thin straw. Meat - larger straws, a piece boiled breast across the fibers. Lettuce leaves - not very thin stripes, greens - finely chop.
Filling can be changed!
With kvass, with mineral water and sour cream, with whey, etc. Summer, easy, but satisfying recipe. It is usually loved by male meat-eaters who are not indifferent to green borscht.
Instead of a salad or in half with it, you can take tops from young beets. It is especially delicious to decorate such a beetroot finely chopped garlic and boiled beans. You don't have to cook yourself. You can take canned, washing it in running water. For the given amount of ingredients - 5-6 tbsp. spoons of beans and 3-4 medium cloves of garlic.
A few ideas for lean options
In the summer, Orthodox people observe the Assumption fast. Lenten holodnik can also be made tasty and boring. For example, expand the vegetable composition and remove the eggs.
- Add carrots - thin straws or grate coarsely, 3-4 tbsp. tablespoons corn kernels and / or canned beans.
- Season only with beetroot broth, adjusting the piquancy with salt and lemon juice.
- Another curious solution is salted tomato juice especially for his fans.
P.S. Raw beetroot for the curious
For 3-4 servings.
Instead of water, a mixture of 3 freshly squeezed juices:
- From celery stalks - 500 ml
- Lemon - 100 ml
- From beets - 100 ml
Sliced raw vegetables to taste:
- Zucchini and cucumbers (small cube)
- Beets (it is better to grate coarsely)
- Green onions and any other favorite
Together sour cream:
- Raw nuts (preferably cashews soaked overnight) in a blender, introducing water to the consistency of sour cream
Sounds exotic, right? And you cook: it turns out quite well! Light, fresh and mega-healthy for digestion and energy support on hot days. it great recipe for a vegetable fasting day for weight loss. Few calories and many benefits.
We have made raw beetroot more than once, including simplifying it, deviating from the strict canons of a raw food diet. For example, replace celery juice mineral water, kvass, whey, kefir and a little salted.
We will be glad if cold beetroot interested you in classic recipe. We tried to ensure that the recipe with a photo step by step did not leave you with questions. If something seems unclear, ask in the comments. Always respond to readers!
Bon appetit and be happy in any weather!
For Slavic national cuisine characterized by a variety of simple, but hearty meals. Root crops have been the basis of Russian dinners for many centuries. Beets are used to make salads, they are stewed, and added to borscht. Cold soups are especially good in the summer.
Beetroot - what kind of dish is this?
Beetroot soup is often confused with borscht, but despite the similarity of the ingredients, these soups differ from each other. First courses with beets are not only hot - there are many interesting cold options that resemble okroshka.
Beetroot is prepared not only on fruits - tops are often used as well. Cooked vegetables are poured with beetroot broth (usually potatoes and carrots, but there may be other components). Meat products are crumbled into the dish, boiled egg, introduce mushrooms.
Classic beetroot is served cold, seasoned with sour cream. Cabbage and tomatoes are not put in the soup, but fresh or salted cucumbers. As for greens, here you can safely experiment - in addition to dill, parsley and green onions, tarragon and mint are put in the refrigerator.
How to cook cold beetroot - step by step recipes with photos
Having prepared beetroot broth in advance, every day you can diversify the menu by serving a cold first course prepared according to a new recipe for lunch. It is recommended to start with the traditional beetroot, which is practiced in many village families.
The proposed recipe for cold soup was served in the summer in Soviet establishments. Catering and was already called a classic. This recipe can be used as a basis for culinary experiments by diversifying the composition of products.
In this case, the set of ingredients is minimal:
- beets (0.5 kg) are peeled, cut into small cubes, placed in a saucepan and poured with water (2 cups for each serving);
- add vinegar (1 tsp) and cook for half an hour;
- the broth is filtered and cooled;
- beets are placed in a tureen;
- add cubes of boiled potatoes (200 g), fresh cucumbers and eggs (2 each), finely chopped green onion feathers.
Immediately before serving, grated horseradish (50 g), 1 tsp, is added to the main products. sugar, salt and mustard. And only then pour in beetroot broth, put sour cream (2 tablespoons) and stir. Chopped dill and parsley are added to serving plates.
Recipe for kefir
In this recipe, beets are cooked unpeeled - vegetable broth further cooking will not be needed, and the fruit will better retain its nutritional properties.
The next steps are represented by the following algorithm:
- beets (0.5 kg) and carrots (1 pc.) Cut into cubes;
- potatoes (2 pcs.) are chopped on a coarse grater;
- finely chop green onions (75 g) and, adding a pinch of salt, knead with a spoon so that the feathers release juice;
- whites of hard-boiled eggs (2 pcs.) Cut into pieces;
- yolks are rubbed with mustard (1 tsp);
- all ingredients are combined in a tureen, adding 1 tsp. Sahara.
Preparations are poured with kefir (3 cups) and sprinkled with dill before serving. In this recipe, carrots can be replaced with turnips, as well as radishes and fresh cucumbers.
Cold beetroot with meat
To prepare this dish, you can take ham or boil beef (tongue) in advance. Pour the ingredients with beetroot broth (as in the classic recipe), but it is better to make kvass:
- peeled beets (1 kg) are cut into circles and placed in a 3-liter jar;
- pour chilled boiled water (2 l) and put in a warm place;
- when the kvass ferments, the jar is transferred to the refrigerator.
Further actions, as in the preparation of standard okroshka. Cut meat products (250 g), fresh cucumbers(2 pcs.). Green onions are mashed with salt. Eggs, as in the previous recipe, are divided into proteins and yolks. The latter are rubbed not only with mustard, but also with sour cream (0.5 cups).
All ingredients are placed in a saucepan, mixed, add 1 tsp. sugar and pour beet kvass. Before serving, beetroot soup is sprinkled with chopped herbs (to your taste).
Recipe with sausage
Instead of meat, they often add to the refrigerator sausages. In this recipe, these will be sausages or sausages, which are preferably pre-boiled for 5-7 minutes. The next steps are:
- beets (2 large fruits) are boiled;
- cool, peel and cut into strips;
- also boil carrots and parsley root (1 each), cut them into circles;
- sausages (150 g), cucumber and eggs (2 pcs.) are chopped into cubes.
All ingredients are mixed in a saucepan. Season with salt and sugar to taste. You can fill it with bread or beet kvass, or kefir. In the first 2 options add sour cream (2 tablespoons).
Cold beetroot on kvass - a classic recipe
Beetroot is the same okroshka. Therefore, instead of a decoction, many housewives fill the products with bread kvass. Here it is proposed to combine these liquids:
- young beets (0.5 kg) are cleaned and placed in a saucepan;
- bay 1 liter of water, put on the stove and cook for 20 minutes;
- add washed beet tops and cook for another 10 minutes;
- the beets, along with the leaves, are thrown into a colander to collect the broth in another saucepan;
- the fruits are cut into cubes, the tops are crushed;
- cut into small pieces of eggs and fresh cucumbers (2 pieces each), green onions (75 g);
- all products are placed in a saucepan, add 1 tsp. sugar and sour cream (2 tablespoons).
The ingredients are mixed and poured with bread kvass diluted with beetroot broth (0.5 l each).
The refrigerator prepared according to this recipe is taken from Ukrainian cuisine and is a cross between green borscht and beetroot. Soup differs from classic version the fact that root crops do not need to be boiled - they are baked:
- beets (0.5 kg) are sent to the oven and baked until they become soft;
- cooled, cleaned and cut into strips;
- sorrel (250 g) sorted, washed and blanched in a small amount salted water;
- after cooling, rub through a sieve;
- put beetroot straws, mashed sorrel, chopped cucumbers (0.5 kg), eggs (3 pcs.), Green onions in a saucepan.
Products are salted to taste and seasoned with yogurt (2 l). Milk product can be replaced with bread kvass, then you need to add sour cream (200 g).
How to cook cold beetroot with ginger
Despite the fact that beetroot belongs to the category of cold soups, this recipe suggests cooking it. And it can also be served chilled.
Ingredients are prepared in advance:
- peeled onion (1 pc.) And ginger root (30 g) finely chopped (separately);
- beets (400 g) cut into cubes;
- Bulgarian pepper (2 pcs.) - thin straws;
- cumin (0.5 tsp) is crushed in a mortar;
Cooking:
- Pour into saucepan vegetable oil(2 tablespoons) and fry the onion until light golden.
- Cumin, ginger and linseeds (1 tsp) are added.
- Fry for 1 more minute.
- Put beets, pepper and simmer for 5 minutes.
- Pour in vegetable broth (1.25 l).
- Salt and, bringing to a boil, cook for 45 minutes over low heat.
Remove from stove, cool to room temperature and pour in 1 tbsp. lemon juice. Then remove the pan in the refrigerator. Before serving, chilled soup is seasoned with sour cream or yogurt, sprinkled with herbs.
Boiled egg recipe
Everyone will like this refrigerator, because it combines 3 tastes at once - salty, sour, sweet. The cooking algorithm is also interesting:
- peeled beets (2 large pieces) are poured with water and boiled until tender;
- separately boiled chicken breasts(2 pcs.);
- when the meat is ready, it is laid out on a plate, and the broth is filtered;
- beets are removed from the pan, cooled and rubbed on a grater;
- chicken broth is mixed with vegetable broth;
- immediately add salt, sugar and vinegar to taste;
- grated beets are returned to the soup and allowed to cool, then put in the refrigerator;
- finely cut greens, chop fresh cucumber into strips, chop the breast into cubes.
Meat and cucumbers are placed in portioned plates. Pour the broth and season with sour cream. 2-3 halves of a boiled egg are placed on top and crushed with herbs.
Beetroot cold lean - recipe
The proposed recipe is used during fasting. To make beetroot more satisfying, cook it with mushrooms. Therefore, the whole algorithm is divided into stages:
Stage one:
- since the evening dried mushrooms(5 pcs.) Pour cold water;
- in the morning they are washed under the tap and placed in a saucepan;
- pour water so that it barely covers the mushrooms;
- cook over low heat until soft;
- cool and finely chop;
- chopped mushrooms are slightly diluted with the broth in which they were cooked;
Stage two:
- separately boil unpeeled potatoes and beets (3 each);
- cool and remove the skin from them;
- rubbed on a grater.
Mushroom soup, prepared vegetables, grated pickled cucumbers (3 pcs.), dill and green onions are placed in a saucepan. Season to taste with ground pepper, salt, grated horseradish.
Pour beetroot broth (chilled) and mix well. When submitting to dining table put a spoonful of sour cream and half a boiled egg in portioned plates.
Recipe with apples
This recipe came to us from ancient Russian cuisine. The cooking algorithm is somewhat different from those described above, but it is not difficult to master it:
- beets (0.5 kg) are boiled unpeeled;
- freeing from the skin, rub on a fine grater;
- spread in a saucepan and pour boiling water, add a slice of black bread;
- leave in a cool place for a day;
- after straining, the infusion is seasoned with salt, sugar, vinegar - to taste;
- apples and fresh cucumbers (2 pieces each) are freed from the skin, chopped and added to beetroot;
- chopped eggs (2 pcs.) And chopped green onions are also put there.
Beetroot is served, as usual, with sour cream and chopped dill. At the stage when the beets are still infused, you can put a few mint leaves in the pan.
If the beets are boiled on strained chicken broth, she purchased unusual taste. And the refrigerator itself will remind you of the aroma meat soup. Prepare it according to the following algorithm:
- beets (2 pcs.) are cleaned, washed and cut into strips;
- sprinkled with vinegar and dipped in boiling broth;
- a few minutes before cooking, add a pinch of curry to the pan;
- having removed from the stove and slightly cooled, the broth is poured through a colander into another pan (on which you can then cook borscht);
- boiled beets are cooled to room temperature and placed in a soup bowl;
- here they put chopped ingredients to your liking ( boiled potatoes, carrots, eggs, fresh cucumbers, etc.).
Products are poured with bread kvass, seasoned with sour cream and herbs. The table is served with fragrant croutons made from white loaf. To do this, sprinkle the slices with grated cheese and bake in the oven.
Tips for Making Cold Beetroot Soup
Beetroot based soups are easy to make. Therefore, even a novice hostess will easily cope with the proposed recipes. But here, too, there are little tricks to enhance the taste of the first course:
- the products that make up the beetroot, before pouring, it is desirable to cool to 10-12 degrees;
- When cooking beets, be sure to add vinegar to the water or citric acid; this will preserve the rich burgundy color;
- when baking a root crop in the oven, it is better to wrap it in food foil - this will allow the beets to reach the desired condition faster;
- it is recommended that when serving, put a piece of pure food ice- it will enhance the tonic effect of the dish;
- to emphasize the taste of beetroot, it is better not to put the yolks in a common pan, but grind them with sour cream, and serve this dressing separately in a gravy boat;
- beetroot okroshka will become even tastier if you hold it for a day in the refrigerator so that it is infused.
Such soups are prepared more often in summer and early autumn, when beets ripen in the beds. But there will be a cold place in the winter, if pickled fruits are at hand. With them, beetroot turns out no worse than with fresh beets.
Cold beetroot - a delicious recipe for summer soup: video
Cold beetroot soups are a great way to cool off in the heat. The dish is not only tasty, it is nutritious and stimulates the appetite. Thanks to this, the digestive system works normally, and the body feels cheerful.
