Beetroot soup. Recipes for soups with beets What kind of soup can be made from beets
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Do you want to learn how to cook one of the most popular, which will be a real salvation in the heat? Then I am happy to share with you the most delicious recipe. This light soup is not only very bright and beautiful, but also healthy: it can easily be added to your collection of healthy nutrition recipes. Let's cook it together!
Ingredients:
- vegetable (or chicken) broth - 1.5 liters;
- beets (young, with tops) - 2 pieces;
- carrots (large) - 2 pieces;
- garlic - 2 cloves;
- wine vinegar - 1-2 tablespoons;
- salt and ground black pepper to your taste.
For serving you will need: cucumber, egg, any greens, sour cream.
The most delicious beet soup. Step by step recipe
- First you need to prepare the beets and carrots.
- Cut off the tops of young beets.
- Wash the beets and carrots well under running water.
- There is no need to peel the vegetables.
- Wrap each beet and carrot in a double layer of foil.
- Beets, if desired, can be sprinkled with aromatic seasonings. For example, I use rosemary needles.
- Place the vegetables on a baking sheet and place in the oven preheated to 200 degrees. Bake the vegetables in foil until cooked: approximately 60-75 minutes. This method of cooking allows the vegetables to retain their beautiful rich color and bright taste.
- Remove the prepared vegetables from the oven. Let them cool a little right in the foil, and then remove it.
- When the carrots and beets have cooled completely, peel them using a knife.
- Cut the carrots into small cubes.
- Grate the baked beets on a coarse grater.
- We also prepare the tops. We rinse it well under running water and shake off any remaining moisture. Cut the stems into small pieces. We select the most beautiful and appetizing leaves and cut them into thin strips.
- Now we begin to collect. To make the beetroot soup tasty, we need light chicken or rich vegetable broth.
- I usually make the broth in advance and then use it as I see fit. I prepare vegetable broth like this: I chop vegetables into a saucepan (large carrots, two stalks of celery, a head of onion, a few cloves of garlic). I throw in two bay leaves, a few peas of black and allspice and fill everything with cold water (approximately 2 liters). Let it boil, add salt to taste, parsley and dill stems, and cook for 50 minutes. I strain the finished broth through a sieve. This vegetable broth can be used both for preparing summer beetroot soup and for other purposes. Excess broth can be frozen in the freezer and used at a convenient time.
- Bring the broth to a boil and add 1-2 tablespoons of vinegar to it. This is done so that the beetroot retains its bright red color.
- Throw chopped beet stems into the boiling broth, cook for 5 minutes, add chopped leaves and finely chopped garlic. Cook for another 5 minutes.
- Then we put the carrots and beets into the pan.
- Add freshly ground black pepper and salt to your taste and cook for a few minutes, stirring occasionally.
- Remove the summer beetroot soup from the heat and let it cool completely.
- Then we put it in the refrigerator for several hours. There it should brew properly and cool even more. The longer the beetroot soup steeps, the tastier it will be.
- Before serving, pour the delicious beet soup into serving bowls. In each plate we put half a hard-boiled egg, a finely chopped cucumber, a spoonful of sour cream and finely chopped herbs (dill, parsley, basil, etc.).
Cooking cold red soup will be a great solution in the summer. It’s nice to feed the whole family with this beetroot soup - it’s very tasty and healthy. The “Very Tasty” website team wishes you bon appetit.
Cold beetroot soup made from raw beets Rinse the beets, peel them, grate them, cover them with chilled boiled water, add sugar, salt, and vinegar. Finely chop the cucumbers, onions, hard-boiled egg, mix, put in beetroot infusion and refrigerate for 40-50...You will need: water - 3 glasses, beets - 1/2 pcs., cucumbers - 3-4 pcs., green onions - 4-5 feathers, egg - 1 pc., sugar - 1/2 teaspoon, sour cream - 2 tbsp. . spoons, 3% vinegar - 1/2 teaspoon, dill and parsley, salt
Mushroom soup with prunes (2) 
Soak mushrooms and prunes separately in water for 2-3 hours. Add onion to the mushroom infusion, cook the mushrooms until tender, strain. Boil prunes in mushroom broth. Cut the beets, carrots and celery into strips, and separate the cabbage into inflorescences. Boil vegetables in...You will need: dried mushrooms - 20 g, pitted prunes - 50 g, onions - 1 pc., carrots - 1 pc., celery root - 1/2 pcs., beets - 1 pc., cauliflower - 200 g, tomato pasta - 1 tbsp. spoon, wheat flour - 1 teaspoon, water - 4 cups, black pepper...
Beet soup with beans 
Cut the onion into rings and grate the orange zest on a fine grater. Place in a frying pan heated with oil, add cumin and sauté for several minutes without changing color. Grate the beets on a coarse grater, combine with sautéed onion...You will need: boiled beets - 400 g, onion - 1 head, caraway seeds - 1 teaspoon, zest of 1/2 orange, olive oil - 2 tbsp. spoons, meat broth - 1.5 l, canned beans - 400 g, grape vinegar - 1 tbsp. spoon, sour cream - 6 tbsp. spoons, greens...
Beef soup with beets Rinse the beef, cut off the tendons and membranes and cook at low boil until tender. Strain the broth, cut the boiled meat into pieces. Cut the beets into strips and fry in oil until softened. Sauté flour until...You will need: beef - 250 g, water - 6 glasses, beets - 2 pcs., melted butter - 1 tbsp. spoon, wheat flour - 1 teaspoon, parsley - 1 bunch, ground black pepper - 1 pinch, salt to taste
Duck and sea cucumber soup Boil the duck until cooked, remove from the broth. Put chopped potatoes, cabbage and beets into the broth, boil and cook over medium heat until half cooked. Fry the onion and add to the soup, cook the soup for 10 minutes...You will need: sea cucumbers - 60 g, duck - 250 g, cabbage - 200 g, beets - 1 pc., potatoes - 3 pcs., onions - 1 pc., sugar, salt to taste, sour cream, chopped parsley
Meat broth with beets Soak mushrooms in cold water for 3 hours. Boil the beets, peel and grate on a coarse grater. Cut the onion and celery into slices and sauté in oil. Pour hot water over the beef and mushrooms and cook until cooked...You will need: beef pulp - 500 g, beets - 300 g, onions - 2 heads, black peppercorns - 6 pcs., bay leaf - 1 pc., sugar - 1 tbsp. spoon, starch - 1 teaspoon, rye crackers - 2-3 slices, dried mushrooms - 30 g, butter - 3 tbsp. spoons, lemon juice...
Beetroot soup 
Soak the beans for several hours in cold water. Drain the water. Pour 1 liter of boiling water over the beans, add diced beets and celery, bring to a boil, add bouillon cubes and cook the soup until tender. Peel the onion...You will need: beets - 1 pc., celery root - 1 pc., tomatoes - 3 pcs., onions - 1 pc., red beans - 1 cup, garlic - 1 clove, butter - 1 tbsp. spoon, beef broth - 2 cubes, water - 4 cups
Potato soup with beets 
Cut the potatoes into slices and boil until half cooked. Add cream, sauteed onion in butter and simmer until tender. Squeeze the juice from the beets. Rub the finished potatoes through a sieve, add salt, mix with hot milk and separate...You will need: potatoes - 3 pcs., beets - 1 1/2 pcs., onions - 1 pc., vegetable oil - 2 tbsp. spoons, milk - 2 cups, heavy cream - 1?2 cups, salt to taste
Soup "Obsession" 
Grind beets, cucumbers and onions, add grated cottage cheese and mix. Add beetroot puree to boiling milk, add chopped garlic, salt and pepper and cook until tender. Serve the soup with sour cream and ruble...You will need: milk - 4 cups, low-fat cottage cheese - 120 g, garlic - 1 clove, onion - 1 head, pickled cucumber - 1 pc., boiled beets - 2 pcs., ground black pepper - to taste, salt - to taste
Easter soup with beets 
For the dressing, mix sour cream and grated horseradish root, cover and refrigerate. Heat olive oil in a saucepan over medium heat, add finely chopped onion and celery, chopped garlic and fry for 10 minutes. Add diced beets and...You will need: 4 beets, 1 onion, 3 stalks of celery, 2 cloves of garlic, 8 glasses of water, 3 tbsp. spoons of olive oil , 3 tbsp. spoons of lemon juice, 1 tbsp. spoon of sugar, 2 teaspoons of ground coriander seeds, 1/4 teaspoon of ground...
Beetroot soup is a very popular dish in post-Soviet countries. The main reason for the popularity of this food is the low cost of beets, its usefulness and the pleasant sweetish taste of food with this product. There is just a huge variety of different recipes for soups with beets.
Beetroot is, in most cases, an annual plant consisting of roots and tops. Both roots and tops can be consumed, but the latter is used much less frequently. This vegetable is very rich in all kinds of vitamins and beneficial microelements. Beets are especially rich in iodine.
Making soups with beets is very easy and simple. Such dishes turn out to be very aromatic, tasty and beautiful. Beets give the dish a very beautiful and rich color, however, when working with beets, certain inconveniences arise.
Beets are highly colored, as a result of which experienced chefs recommend working with beets using rubber gloves.
How to make beetroot soup - 15 varieties
This soup with beets has a very popular name - “Borsch”. Many people believe that soup and borscht are two different dishes, however, this is far from the case. Borscht is a type of soup.
Ingredients:
- Chicken meat - 300 gr.
- Potatoes - 4 pcs.
- Beetroot - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- White cabbage - 400 gr.
- Tomato paste - 2 tbsp. l.
- Vinegar - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Salt, spices, garlic - to taste
Preparation:
We cut the chicken meat into pieces, rinse thoroughly, add water and set to simmer.
While the meat is cooking, prepare the remaining ingredients. To do this, peel, wash and chop potatoes, carrots, beets, and onions.
Cut the potatoes into large cubes, grate the beets on a coarse grater. Cut the carrots into strips, finely chop the onion. Wash the cabbage, dry it and chop it.
As soon as the meat boils, turn the heat down a little and cook for another 15 minutes.
After this time, add potatoes to the broth, wait until the soup boils and boil everything for 10 minutes, then add cabbage to the soup.
Now let's start preparing the frying. To do this, fry the onion in a frying pan until golden brown.
Then add the beets to the onions and fry everything together for 2 - 3 minutes.
To ensure that the frying does not change its color after adding it to the borscht, a little vinegar should be added to the frying during the frying stage.
Immediately after the vinegar, add tomato paste and sugar to the frying. Mix everything thoroughly and let it fry for 1 - 2 minutes.
Lastly, add carrots to the roast. When the carrots are slightly browned, add a little water to the pan and let it simmer for 5 minutes.
When the potatoes and cabbage are almost ready, add the prepared roast, salt and your favorite spices to the pan with the borscht.
Bring the borscht to a boil again, boil for 5-7 minutes, remove from the heat and let it brew for 30 minutes.
A very easy dish to prepare. Anyone, even the most inexperienced housewife, can handle it perfectly.
Ingredients:
- Beetroot - 1 pc.
- Avocado - 1 pc.
- Cucumber - 3 pcs.
- Kefir - 3 cups
- Soy sauce, balsamic vinegar, salt, pepper, herbs - to taste
- Chicken egg - 2 pcs.
Preparation:
Wash the beets, boil until fully cooked, cool, peel and cut into cubes.
Then combine the beets with kefir, beat everything until smooth, add salt and pepper to taste and put it in the refrigerator for 20 minutes.
While the soup is cooling, peel the cucumbers and avocados, wash them and cut them into small cubes.
When the soup has cooled in the refrigerator, add chopped avocado and cucumber, add soy sauce and balsamic vinegar and mix everything thoroughly.
Decorate the finished soup with boiled egg quarters and herbs.
Cream soup is one of those dishes that is currently at the peak of its popularity. They are the signature dishes of many restaurants.
Ingredients:
- Butter - 50 gr.
- Onion - 1 pc.
- Apple - 3 pcs.
- Potatoes - 2 pcs.
- Beets - 2 pcs.
- Chicken broth - 2 l.
- Lemon - ½ pc.
- Salt, cloves, pepper, bay leaf, French herbs - to taste
Preparation:
Peel the onion, wash it and cut it into medium-sized cubes. Melt the butter in a frying pan and fry the onion in it.
Mash the cloves in a mortar and add to the onion while frying.
Peel the apple, wash it, core it, cut it into large cubes and add it to the pan with the onion.
Wash the potatoes and beets, boil until tender, cool, peel, cut into large cubes and add to the pan with the onion and apple.
Mix everything thoroughly and fry in a frying pan for several minutes. Then salt and pepper the contents of the pan.
To make the cream soup have a more interesting taste and aroma, you can not just add salt and pepper, but season it with, say, French herbs.
When the ingredients are lightly fried, put them in a frying pan, add chicken broth, salt, pepper, add the juice of half a lemon and beat everything together with a blender.
When the soup is whipped into a homogeneous mass, taste it and add salt, pepper, or lemon juice if necessary.
If everything is satisfactory, put the soup on the fire, add bay leaf to it, bring to a boil and cook for about 1 - 2 minutes. The soup is ready!
It should be served with sour cream and halves of quail eggs.
Ingredients:
- Chicken fillet - 1 pc.
- Beets - 2 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato paste - 3 tbsp. l.
- Potatoes - 3 pcs.
- Vegetable oil - for frying
- Salt, spices, herbs - to taste
Preparation:
Wash the chicken fillet and boil it in water until fully cooked. Then remove the fillet from the water, cool and cut into medium-sized pieces.
We clean the beets, wash them and chop them finely, or grate them on a Korean carrot grater. Stew the prepared beets in vegetable oil for 5 - 10 minutes.
We clean and wash the carrots and onions. Grate the carrots on a coarse grater, and cut the onion into small cubes. Fry the onions and carrots in a frying pan until golden brown.
Peel the potatoes, wash them and cut them into cubes.
First of all, add the beets to the boiling broth and cook them for about 20 minutes.
After this time, add the fried carrots and onions to the soup and cook for another 20 minutes.
Then add chicken meat to the soup, boil salt and pepper for a few minutes and add potatoes to the soup.
When the potatoes are ready, remove the soup from the heat, cool, decorate with herbs and serve.
The peculiarity of this beetroot soup is that not only the beetroot, but also the tops are used for its preparation.
Ingredients:
- Beets with tops - 2 pcs.
- Carrots - 2 pcs.
- Chicken broth - 1.5 l.
- Garlic - 2 cloves
- Wine vinegar - 1-2 tbsp. l.
- Salt, pepper - to taste
Preparation:
Wash the beets and carrots, dry them, wrap them in foil and bake in an oven preheated to 200 degrees for 1 hour.
After this time, take out the vegetables, carefully remove them from the foil, cool, and peel. Cut the carrots into small cubes.
Three beets on a coarse grater. Wash the beet tops, dry them and chop them finely. Peel the garlic and finely chop it.
Bring the chicken broth to a boil, add vinegar and beet stems. Boil the stems in the broth for 5 minutes.
Then add beet leaves and garlic to it and boil again for 5 minutes.
After this time, add carrots, beets, salt and pepper to the beetroot soup and cook everything for 2 - 5 minutes.
Remove the finished beetroot soup from the heat, let it cool, and then put it in the refrigerator to steep for several hours.
To prepare this soup, it is highly recommended to use exclusively young beets.
Ingredients:
- Beets with tops - 800 gr.
- Sorrel - 200 gr.
- Flour - 4 tsp.
- Yolk - 2 pcs.
- Sour cream - 1 glass
- Salt, dill, parsley, butter - to taste
Preparation:
Separate the beet tops from the roots. Boil the root vegetable, cool, peel and grate on a coarse grater.
Boil the eggs, cool, peel, separate the whites from the yolks, and chop the yolks.
Boil sorrel and beet tops until fully cooked, drain the broth, cool and finely chop. Fry the flour in oil.
Combine sorrel, beet tops and flour, add to the drained broth, mix everything thoroughly and bring to a boil.
Add butter, grated beets, and yolks there. The soup is served with sour cream and garnished with herbs.
This dish has two features. Firstly, it is best served with soft and fresh donuts. Secondly, all the ingredients of this soup except meat are pureed in a blender.
Ingredients:
- Milk - 250 gr.
- Sugar - 1 tbsp. l.
- Flour - 2.5 cups
- Dry yeast - 1 tsp.
- Chicken egg - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Beets - 2 pcs.
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Greens - 1 bunch
- Green onion - 3 feathers
- Chicken meat on the bone - 300 gr.
- Tomato paste - 2 tbsp. l.
- Garlic - 6 cloves
- Vinegar - 1 tbsp. l.
- Salt, peppercorns, ground black pepper, bay leaf - to taste
Preparation:
In a deep bowl, combine the yeast with sugar, a small amount of milk, 2 tbsp. l. flour and mix everything thoroughly.
Leave the resulting mass in a warm place for 15 - 20 minutes.
After this time, add the remaining milk, chicken egg, salt to the bowl and mix everything thoroughly.
Then gradually add flour and vegetable oil to the resulting liquid, stirring constantly.
Knead the resulting dough well so that it does not stick to your hands, and then put it in a warm place.
At this time, we begin preparing the yushka. To do this, place the washed meat in a deep pan, add water, salt, put on the fire and bring to a boil.
As soon as the broth is prepared, take a couple of ladles into a separate bowl. While the meat is boiling, peel and wash the beets, carrots, potatoes and onions.
Remove the chicken from the finished broth, cool it and separate the bones from the meat.
Cut the onion, carrots and potatoes into medium-sized cubes and place in a pan with boiling broth.
Add ground black pepper and peppercorns there. Cut the beets into cubes and fry in a frying pan in vegetable oil along with washed and chopped green onions.
After a few minutes, add tomato paste to the beets and fry everything, stirring for about 4 minutes.
When the beets are ready, put them in a saucepan with broth and vegetables and add vinegar there. Mix everything.
Cook the soup for about 15 minutes with the lid closed.
While the broth with vegetables is cooking, separate the bones from the meat. Squeeze 6 cloves of garlic, 2 tbsp. into clean broth. l. vegetable oil and add ½ part of a clean and finely chopped bunch of herbs. Mix everything thoroughly. Add the remaining greens and bay leaf to the soup.
When the vegetables in the soup are completely ready, the resulting soup should be blended with a blender until smooth, add pieces of chicken meat and mix everything thoroughly.
After the dough has risen, you should knead it again, form dumplings out of it, place it on a baking sheet wiped with oil and let them rise a little. When they are ready, they should be brushed with beaten egg and placed in the oven preheated to 180 degrees for 30 minutes.
Pour the finished donuts with broth and garlic sauce and serve them to the table along with the already cooled beetroot and meat soup.
The expression: “Everything ingenious is simple” can with full confidence be attributed to beetroot soup with oatmeal. It is incredibly useful and requires very few products.
Ingredients:
- Beets - 100 gr.
- Oatmeal - 100 gr.
- Water - 2 l.
- Salt - to taste
Preparation:
Wash the beets, boil them, cool, peel and cut into strips.
Fill the chopped beets with water, put on the fire, bring to a boil and add oatmeal to it.
Cook the soup until the flakes are ready. At the end of cooking, add salt to taste.
This soup is eaten cold, as a result of which it can be an excellent alternative to okroshka in the hot season.
Ingredients:
- Buttermilk - 3.2 l.
- Pickled beets - 500 gr.
- Boiled sausage - 350 gr.
- Cucumbers - 470 gr.
- Radish - 330 gr.
- Green onions - 120 gr.
- Dill - 70 gr.
- Eggs - 6 pcs.
- Mustard - 1 tsp.
- Salt - to taste
Preparation:
Place the pickled beets in a deep saucepan. Cut the sausage into strips and add to the pan with the beets.
Peel the cucumbers and radishes, wash them, cut them into strips and add them to the pan. Wash the onion and dill, dry and finely chop.
Boil the eggs, cool, peel, cut into small cubes and add to the other ingredients.
Now salt the entire contents of the pan, mix thoroughly and season with buttermilk and mustard.
Mix everything thoroughly again and add salt to taste. Bon appetit!
This dish will become a favorite treat for all those with a sweet tooth, as it has a sweetish taste.
Ingredients:
- Beetroot - 1 pc.
- Cream - 250 gr.
- Sugar - 1 tbsp. l.
- Salt - 0.5 tsp.
- Boiled rice - 5 tbsp. l.
- Nutmeg, flax seeds - to taste
Preparation:
Wash and boil the rice until fully cooked. Then it should be washed thoroughly and dried slightly.
Wash the beets, boil until fully cooked, drain the water, cool, peel and grind with a blender until pureed.
Then add cream, sugar and salt to the resulting puree. Put the puree on the fire and bring to a boil.
As soon as it boils, add boiled rice, nutmeg and boil for several minutes. The puree soup is ready!
Before serving, the soup can be sprinkled with flax seeds on top.
The second name of this dish is “Botvinya”. This dish received such an interesting name in honor of one of its ingredients.
Ingredients:
- Beets with tops - 3 pcs.
- Beef meat - 300 gr.
- Potatoes - 3 pcs.
- Sorrel, salt, bay leaf, peppercorns - to taste
Preparation:
Cut off the tops from the beets. We wash it and chop it finely. We clean the beet roots, wash them and cut them into strips. Peel the potatoes, wash them and cut them into cubes.
Wash the beef, put it in a saucepan, fill it with water and put it on the fire.
When the meat boils, boil it a little, and then add potatoes and beets to the pan. Cook the meat and vegetables for 40 minutes.
After this time, add the tops to the soup and cook until fully cooked.
About 5 - 7 minutes before the end of cooking, you can add clean and chopped sorrel, bay leaf, peppercorns, and salt to the soup.
The finished dish is served with sour cream and black bread.
Soup with beans and smoked meats is one of the most colorful and delicious dishes of Ukrainian cuisine. This soup is quite high in calories, as a result of which it is not suitable for daily consumption.
Ingredients:
- Smoked pork meat - 400 gr.
- Potatoes - 3 pcs.
- Beetroot - 3 pcs.
- Onions - 2 pcs.
- Carrots - 1 pc.
- Chili pepper - 1 pc.
- Salt, ground black pepper, vinegar - to taste
- Sour cream - 70 gr.
- Flour - 2 tbsp. l.
- Garlic - 3 cloves
- White beans - 1 tbsp.
- Bay leaf - 1 leaf
Preparation:
Wash the beets, boil until fully cooked, peel and cut into strips. Then mix the beets with sour cream and flour until smooth.
Peel the potatoes, wash them, cut them into large cubes and place them in a deep saucepan. Place smoked chopped meat in the same pan.
Fill the meat and potatoes with water and put it on the fire. When the potatoes are cooked, mash them with a potato masher right in the pan.
Peel the onions and carrots, wash them, cut them into medium-sized pieces and fry in vegetable oil until golden brown.
Boil the beans until fully cooked.
Now you should add fried onions and carrots, beet-sour cream mixture, beans, vinegar, chopped garlic, salt, pepper, bay leaf to the borscht and mix everything thoroughly.
Boil the soup for another 5 minutes with the lid closed.
A very interesting multi-component dish. Many housewives recommend resorting to a little trick when preparing this dish. Prepare more soup soup and chips, but add meat, eggs and herbs to the soup every time before eating.
Ingredients:
- Beets - 2 pcs.
- Grainy mustard - 1 tbsp. l.
- Kefir 1% - 500 gr.
- Salt, sesame oil, sesame seeds, lemon zest - to taste
- Chicken egg - 1 pc.
- Radishes - 6 pcs.
- Beef fillet – 200 gr
- Armenian lavash - ½ pc.
- Greens - ½ bunch
Preparation:
Wash the beets, boil until fully cooked, cool, peel, cut into large cubes and place in a blender bowl.
We wrap the pieces of ice in a towel and beat them with a meat mallet. We also place two large pinches of this ice in the blender bowl.
Add mustard and kefir there and beat all these ingredients with a blender until a homogeneous mass is formed.
Boil the egg, cool, peel, cut into two parts, remove the yolk and cut into large cubes.
Wash the beef, cut into strips and fry in a frying pan in olive oil and cool.
Cut the pita bread into strips, which are then cut into triangles.
We clean the radishes, wash them, cut them into slices and place them in a container with very cold water or ice. Wash the greens, dry them and finely chop them.
Now place the baking sheet with lavash in the oven preheated to 180 degrees for several minutes.
After this time, tasty and crispy chips will be ready.
Place pieces of protein, pieces of beef, radish slices and some greens on a plate. Sprinkle lemon zest on top.
Now fill the entire contents of the plate with the mixture from the blender bowl and decorate with chips and herbs.
Tolyatinsk-style borscht can be perfect for those who are watching their figure. It contains exclusively low-calorie vegetables. It is worth noting that potatoes are not used to prepare it.
Ingredients:
- Meat broth - 2 l.
- Beets - 2 pcs.
- Carrots - 1 pc.
- Cabbage - 200 gr.
- Onion - 1 pc.
- Tomato paste - 2 tbsp. l.
- Vegetable oil - 2 tbsp. l.
- Salt, herbs - to taste
Preparation:
We clean and wash the carrots, beets and onions. Grate carrots and beets on a coarse grater. Finely chop the onion. Wash the cabbage, dry it and finely chop it.
We put the broth on the fire, put the chopped cabbage in it, bring it to a boil and cook until the cabbage is almost ready.
Fry the onion in a frying pan. After a couple of minutes, add carrots to it and fry everything together for about 5 minutes.
Then add the beets to the pan and fry everything together again for about 5 minutes.
Lastly, add tomato paste to the pan, mix everything thoroughly and fry everything together for a few more minutes.
Place the prepared dressing in a saucepan with broth and cabbage, mix everything, bring to a boil and cook for several minutes.
At the end of cooking, season the soup with herbs and remove it from the heat.
This dish is the closest relative of tomato gazpacho. The essence of preparing these dishes is the same, and the ingredients used are very similar.
Ingredients:
- Beets - 500 gr.
- Cucumber - 3 pcs.
- Red onion - ½ pc.
- Bell pepper - 1 pc.
- Chili pepper - 1 pc.
- Dill - 1 bunch
- Wine vinegar - 2 tbsp. l.
- Olive oil - 2 tbsp. l.
- Salt, pepper, water - to taste
Preparation:
Boil the beets until tender, cool, peel and cut into large cubes. Peel the cucumber and onion and cut into large pieces.
Wash the bell pepper and chili, remove the seeds and stems and cut into large pieces. Wash and dry the greens.
Now put all these ingredients in a blender bowl, add salt, pepper, wine vinegar, olive oil, a little cold water and grind everything thoroughly until smooth.
Let's try the finished soup. If there is not enough salt or pepper, add it and put the prepared dish in the refrigerator. Gazpacho is ready!
Beetroot soups (beetroot soups) are a delight even for those who don’t like beets. The thing is that this vegetable goes well with almost all products.
And the broth with beets acquires a piquant taste. By the way, soups are also prepared from beet tops.
The main advantage of beet soups is that they are prepared both hot and cold. In the summer you can make a refreshing soup, and in the winter you can create a dish that will warm you up.
Beetroot soup - basic cooking principles
For hot soups, first of all, prepare a rich meat broth. While the meat is cooking, the beets and other roots are peeled and cut into oblong pieces. Place them in a frying pan or saucepan, add a little broth, which is diluted with tomatoes, and simmer over low heat for about half an hour. Onions are fried in butter and sprinkled with flour. Place potatoes and other ingredients in a saucepan with broth, cook until tender and add fried onions and stewed beets.
Cold soups prepared with kefir or other fermented milk products. These soups usually contain fresh cucumbers, eggs and a lot of herbs. For such soups, beets are pre-boiled or stewed. Cold beet soups can be prepared with meat or fish.
Recipe 1. Beet soup with kefir
Ingredients
two beets;
sugar and sea salt;
75 ml sour cream;
4 potato tubers;
parsley and dill;
two fresh cucumbers;
50 g green onions.
Cooking method
1. Peel the beets and boil them, adding a little salt to the water, until tender. Let it cool and cut into long strips. Do not drain the broth!
2. Peel the potatoes, cut them into cubes and boil until soft.
3. Add potatoes and beets to the beet broth. Bring to a boil and pour in a small amount of kvass. Boil again, add salt and sugar. Cool the broth with vegetables.
4. Rinse the greens and finely chop them. Boil the eggs and peel them. Let's cut them into small pieces. Grind the cucumbers in the same way.
5. Place greens, eggs and cucumbers in a deep plate. Add sour cream and kefir to them, add salt and mix.
6. Pour the beetroot soup into plates. Put two tbsp in each. spoons of dressing. Sprinkle with herbs and serve.
Recipe 2. Beet soup “Mary”
Ingredients
a bunch of cilantro;
one beet;
table salt;
three tomatoes;
three tbsp. spoons of ground walnuts;
bulb;
clove of garlic;
two handfuls of pasta;
25 g butter;
two bouillon cubes.
Cooking method
1. Peel and cut the beets into small cubes. Place it in a saucepan with boiling water. Add the bouillon cubes here and stir until they are completely dissolved.
2. Peel the onion, finely chop it and saute it in butter until transparent. Then add the tomato slices and simmer for another quarter of an hour. Place everything in a blender container and grind everything until smooth.
3. Add pasta to the broth. Mix and pour in the onion-tomato puree. Add salt and cook for about 15 minutes. Add finely chopped cilantro and garlic, crushed through a press. Stir and turn off the heat. Leave the soup covered for a quarter of an hour. Serve sprinkled with crushed nuts.
Recipe 3. Beetroot soup with meatballs
Ingredients
two beets;
half a kilogram of minced meat;
a can of canned tomatoes;
sea salt and pepper;
one sweet pepper;
a piece of butter;
bulb;
60 ml olive oil;
a clove of garlic;
50 g sour cream;
two liters of chicken broth.
Cooking method
1. Place a saucepan on the stove and heat a mixture of butter and olive oil in it. Add finely chopped onion and fry.
2. Wash the bell pepper, cut out the stem and clean out the seeds. Grind it into small cubes.
3. Place the peppers with the onions and continue to fry everything together for another seven minutes.
4. Peel and cut the beets into cubes. Place it in a pan with vegetables and fry. After ten minutes, add crushed canned tomatoes.
5. Add spices to the minced meat and knead it with your hands. Form into small meatballs.
6. Pour hot broth over the vegetables in the pan and stir. Add meatballs to the soup and cook for another 15 minutes. Serve the soup by adding herbs and sour cream to the plate.
Recipe 4. Beet soup with pearl barley
Ingredients
three cloves of garlic;
half a chicken breast;
green onions;
smoked chicken;
10 g tomato paste;
100 g pearl barley;
half a bell pepper;
half a kilogram of beets;
carrot;
half a lemon;
bulb;
150 g mushrooms.
Cooking method
1. Peel the beets, chop them into chips and place them in a deep frying pan. Sprinkle it with juice squeezed from half a lemon and add a little water. Simmer covered over moderate heat for about an hour.
2. Cook chicken breast broth by adding smoked meat. Pour the washed pearl barley into the boiling broth and continue cooking until soft.
3. Clean the mushrooms. For soup, it is better to take small champignons so that they remain whole. Transfer them to a dry frying pan and fry over medium heat until the juices release. Then turn down the heat and continue frying until done.
4. Separately, fry the chopped onion and carrot shavings. After a few minutes, add finely chopped sweet pepper and tomato paste. Simmer for another five minutes.
5. Remove the chicken from the broth, separate the meat from the bones and place it back into the pan. Add roasted vegetables, mushrooms, beets, chopped green onions and garlic to the soup. Simmer the soup for another ten minutes over low heat.
Recipe 5. Beetroot soup with sausages
Ingredients
one and a half liters of broth;
fresh herbs;
700 g beets;
table salt;
200 g sausages;
carrot;
5 g sugar;
bulb;
20 ml vinegar;
parsley root;
50 g ghee;
50 g tomato paste.
Cooking method
1. Boil the beets in their peels. Peel and grind it into large chips.
2. Peel the parsley root, carrot and onion, rinse and cut everything into short strips. Put melted butter in a cast iron and fry all these vegetables in it. After a couple of minutes, add tomato paste.
3. Peel the sausages and cut into slices. Place them in a colander and pour boiling water over them.
4. Fry the flour in a dry frying pan and dilute it with a small amount of meat broth.
5. Place all the prepared ingredients in a saucepan, pour in boiling broth and cook for another eight minutes. Then add sugar, table salt and vinegar to the beetroot soup.
Recipe 6. Cold beetroot soup
Ingredients
teaspoon beets;
four potato tubers;
citric acid;
five eggs;
sea salt;
300 g boiled sausage;
400 g sour cream;
4 fresh cucumbers;
dill and green onions - a bunch each.
Cooking method
1. Peel and chop the beets into small pieces. Place it in a saucepan and fill it with water. Add vinegar and cook until tender.
2. Separately, boil the diced potatoes. Place it in the pan in which you will cook the beetroot soup.
3. Boil the eggs, peel them and finely chop them. Place them in the pan with the potatoes.
4. Grind the boiled sausage in the same way. Wash the dill and chop with a knife. Wash the cucumbers and chop finely. Do the same with green onions. Place everything in a saucepan, add boiled beets.
5. Pour beet broth over everything, season with salt, citric acid and add sour cream. Mix everything well and put it in the refrigerator. Serve chilled.
Recipe 7. Beet soup “Obsession”
Ingredients
liter of milk;
sea salt and pepper;
120 g low-fat cottage cheese;
two boiled beets;
clove of garlic;
pickled cucumber;
bulb.
Cooking method
1. Boil the beets until tender. Peel and cut into large pieces. Grind the beets, peeled onions and pickled cucumber in a meat grinder.
2. Add cottage cheese to the resulting mixture, after rubbing it through a sieve, and mix.
3. Add beet-curd puree into boiling milk, stirring continuously. Add chopped garlic. Add salt, season with pepper and cook for about 20 minutes. Serve the soup with herbs and sour cream on a plate.
Recipe 8. Beetroot soup with fish
Ingredients
onion head;
salt, sugar and black peppercorns;
carrot;
20 ml lemon juice;
120 g salmon;
five bay leaves;
120 g pike perch;
32 g each of mustard and horseradish;
170 g beets;
240 ml bread kvass;
220 g beet tops;
2 stalks each of tarragon and thyme;
80 g cucumbers;
17 g dill;
60 g sorrel;
30 g green onions.
Cooking method
1. Pour water into a saucepan, add peeled carrots, a little dill, bay leaf, tarragon, peppercorns and thyme. Place it on the stove and bring the broth to a boil. Now lay out the pieces of fish fillet. Continue cooking for another seven minutes. We take out the fish and strain the broth.
2. Rinse the beet tops, set aside four leaves for decoration, and cut the rest of the greens into strips. Blanch the leaves and stems separately. A minute is enough for the leaves, and a couple of minutes for the stems. At the same time, lightly salt the water in which we will blanch so that the greens retain their color.
3. Finely chop the washed and slightly dried sorrel, green onions and dill.
4. Chop pre-peeled and boiled beets and fresh cucumbers into small cubes.
5. Place mustard, chopped sorrel, green onions and dill, horseradish, beet pieces and cucumbers into the bowl in which you will prepare the soup. Salt, season with sugar and pour beet broth mixed with lemon juice.
6. Pour the beetroot soup base with fish broth and kvass. Place the fish on beet tops and serve separately.
Recipe 9. Beet soup with quail eggs and radishes
Ingredients
half a kilogram of beets;
80 g beet tops;
20 g horseradish;
a jar of sour cream;
one and a half liters of mineral water;
yes a bunch of dill;
sea salt and freshly ground pepper;
8 quail eggs;
olive oil;
two bunches of green onions;
40 g sugar;
three radishes;
50 ml white wine vinegar;
400 g potatoes;
300 g cucumbers.
Cooking method
1. Wash the beets and potatoes. Pepper and brush with olive oil. Wrap the vegetables separately in foil and place in the oven, preheated to 180 C. Bake the potatoes for about forty minutes, and the beets for about two hours. Remove the vegetables and cool.
2. Peel the beets and chop them into large chips. Place in a deep bowl and fill with mineral water. Leave for 20 minutes.
3. Cut cucumbers, radishes and peeled potatoes into equal strips. Rinse the dill and green onions, dry and finely chop.
4. Cut out the core of the sheets of beet tops and chop them into strips.
5. Boil quail eggs. Peel the shell and cut in half.
6. Pour the beetroot infusion through a sieve into a separate bowl. Add horseradish to it, salt, season with freshly ground pepper and salt, pour in vinegar.
7. Place greens with vegetables in plates and pour beetroot infusion. Add half a quail egg and a spoonful of sour cream.
Beet soup - secrets and tricks from experienced chefs
If you boil peeled beets, be sure to add a little vinegar or lemon juice. This way, the broth and beets will not lose their color.
You can not only cut the ingredients for beetroot into cubes, but also chop them using a grater.
Be sure to simmer the beets for soup over very low heat, adding a small amount of broth or water.
Cook beets in their uniforms only in fresh water, without adding salt. Then drain the boiling water and pour cold water over the vegetable.
If you want to add acid to your soup, you can use marinades to do so.
Be sure to remove the hard core from the leaves of the tops.
Dietary soups do not lose their relevance. Eating healthy is becoming prestigious, which means you need to know more recipes in order to surprise relatives and friends with a variety of dietary menus. This menu can confidently include beets - a source of huge amounts of iron, vitamins E, C, B, A, mineral salts and amino acids. Beets have long been known as a mild natural laxative, so they have a very good effect on our gastrointestinal tract. This popular and affordable vegetable does not lose its magical properties even after heat treatment, so you can make not only a salad or a side dish with beets, but also soups.
Beetroot soup with meat (dietary recipe)
If you are tired of the classic borscht recipe, then try surprising your family with such a dinner. You will need:
- 300 g meat (lean pork, veal, beef)
- 1.5 l broth
- 2 medium beets
- 2 small carrots
- garlic (2-3 cloves)
- bulb
- vegetable oil
- salt, spices (for broth)
Cook the broth. While it is cooking, peel the vegetables and cut them into large pieces, put them in a mold, sprinkle with oil and put in the oven for 50-60 minutes (200 oC). Remove the meat from the broth, add finely chopped onion and crushed garlic and cook for another 5-7 minutes, add vegetables and cook for about 10 minutes. Beat the hot soup in a blender and add the meat (after cutting it into small pieces). By the way, the meat can be replaced with small meatballs.
Low-calorie beetroot
This light summer soup can be made with chicken, replaced with veal or lean pork, or omitted at all. Prepare:
- 500 ml low-fat kefir
- 1 large beet (cooked ahead of time)
- 200 g boiled meat (optional)
- 1 boiled egg
- 1 cucumber (fresh)
- 1 tbsp. spoon of 9% vinegar
- garlic
- herbs, spices, salt
Grate the cucumber and beets, add vinegar and leave to marinate. Cut the eggs and meat into small cubes, crush the garlic in a garlic press, and finely chop the herbs. Place all the products in a saucepan, add salt, pepper and pour in kefir (if you want a thinner consistency, you can add cold boiled water). Beetroot soup is best served chilled.
Beet soup for weight loss
To successfully fight excess weight without compromising your health, try preparing this version of a low-calorie, flavorful puree soup. For 4 servings take:
- 500 g boiled beets
- 1 onion
- 300 g potatoes
- 1 apple
- 600 ml light vegetable broth
- 1 tbsp. spoon of freshly squeezed juice (lemon, lime)
- 4 tbsp. spoons of sour cream
- salt, spices (1 tablespoon of cumin seeds, 2 bay leaves, a pinch of dry thyme, a pinch of ground black pepper)
Cut the potatoes, apple (peeled) and onion into cubes, put them in a saucepan and fill with water evenly over the vegetables. Bring the future soup to a boil and cook for another 10 minutes. Then add beets cut into large pieces, vegetable broth, lemon juice, caraway seeds and thyme. Cook all this for 15 minutes over medium heat. After turning off, add bay leaf and leave to infuse for another 15 minutes. After the time has passed, remove the bay leaf and separate the vegetables from the broth. Place the vegetables in a blender, puree and combine with the broth again. Salt, pepper and put back on low heat for 6-7 minutes. This puree soup is best served with sour cream and fresh greens.
Quick diet borscht
When we say “beetroot soup,” we automatically think of borscht. This thick and rich soup cannot be called dietary or healthy, but if we change some ingredients, we will not only reduce its calorie content, but also reduce the time for its preparation. We will need:
- 1 can (300 g) canned beans
- 400 g beets
- 4 medium potatoes
- 2 medium onions
- 2 tbsp. tablespoons oil (vegetable)
- 2 bunches of greens (dill, parsley)
- salt, spices
Finely chop the onion and fry in oil (you can directly in the soup pan). Then add the diced potatoes to the onions. While it's frying, cut the beets, add them to the potatoes and fry for a few more minutes. Fill the vegetables with water, add the beans and cook over medium heat until the potatoes are tender. Turn it off, add our herbs, cover tightly with a lid and let it brew a little. Serve with natural yogurt or sour cream.
Don't limit yourself to standard recipes. Based on the classics, you can prepare a lot of tasty and healthy beetroot dishes. Please yourself and your stomach without compromising your figure!