Cold beetroot, the classic recipe of which is especially in demand in the heat, is one of the best dishes for the design of the summer menu. Low caloric content and refreshing taste of delicacies is what is needed for easy saturation and quality of hunger satisfaction, without heavier digestion.
How to cook cold beetroot soup?
Gathered for the first time to prepare beetroot, the classical recipe should be the first, which should initially master and study all sorts of its variations. The result of simple actions each time will be excellent in all aspects of the food, which will have to taste even fagots.
- Cold beetroot - a classic recipe for a dish, the basic permanent component of which is beet. Depending on the technology, it is initially boiled, and then cut or cooked already in a shredded form. In some cases, along with root crops, the vegetable tops are also used.
- As a liquid base for the dish used beet broth, water, broth or kefir.
- Traditionally beetroot cold classic is filled with sliced fresh cucumbers, greens, boiled eggs and potatoes, less often - with the addition of meat ingredients.
- When serving, the dish is supplemented with sour cream.
Beetroot - a classic recipe with meat
Cold beetroot - a classic recipe with meat will be described later. Soup is obtained not only refreshing, but also insanely delicious. The dish is characterized by high nutritional value and maximum calorie content in comparison with other vegetable variations. It is preferable to use lean meat without fatty inclusions.
Ingredients:
- beet - 400 g;
- boiled meat - 250 g;
- boiled eggs and potatoes - 4 pcs .;
- cucumber - 350 g;
- green onions and greens - to taste;
- salt, sour cream, lemon juice.
Preparation
- Boil the water in the water, cleaned beets with the addition of lemon juice.
- Extract the vegetable from the broth, cut into strips or cubes.
- A similar manner of shredding the rest of the ingredients is mixed together.
- When serving, a chilled, seasoned broth is poured into the plate, add the ingredients and sour cream to taste.
Cold beetroot on kefir - recipe
Cold beetroot, the classic recipe of which is presented below, is made out on medium-fat kefir with the addition of boiled water or chilled beet broth. If desired, the composition of the dish can be expanded by adding boiled potatoes, other herbs (parsley, coriander) or boiled meat.
Ingredients:
- beet - 400 g;
- kefir and water - 1,5 l;
- eggs - 4 pieces;
- cucumber - 350 g;
- green onions and dill - 1 bunch;
- salt, sour cream, lemon juice - to taste.
Preparation
- Boiled in acidified water, the beets are refined, cooled, returned to the broth, kefir is added, and the mixture is cooled.
- Cut cucumbers, greens and eggs.
- Serve the cold beetroot on kefir , putting a plate with a liquid base a couple of spoons of sliced, sour cream and seasoning to taste.
Cold beetroot - a classic recipe with sausage
Cold beetroot is a simple classic recipe that can be met through the following recommendations. The soup is nutritious and aromatic due to the addition of cooked sausage or ham, which is cut as well as other ingredients and added to the liquid base before serving, complementing the dish with sour cream.
Ingredients:
- beet - 400 g;
- sausage - 300 g;
- eggs - 4 pieces;
- cucumber - 350 g;
- green onions and greens - to taste;
- salt, sour cream, vinegar - to taste.
Preparation
- The ground beetroot is boiled in salted and acidified water with vinegar, cooled and cooled.
- Sliced sausage, eggs, cucumbers and greens.
- Serve cold beetroot with sausage, adding a slicing broth with beets and sour cream.
Cold beetroot - a classic recipe with a tops
Prepare a classic beetroot can not only with beetroot roots, but also with the tops, which will give the dish a special freshness and unusual taste. It is important at the same time to use only green young leaves without large red veins or to soak harder areas with bitter taste in salted water. Greens should be blanched in boiling water before adding to the dish for a few minutes.
Ingredients:
- young beet with tops - 3-4 pcs .;
- carrots - 1 piece;
- eggs - 4 pieces;
- cucumber - 350 g;
- green onions and greens - to taste;
- lemon juice - 2 tbsp. spoons;
- salt, sour cream - to taste.
Preparation
- Boil the roots and carrots, chop, chill.
- Put the prepared tops in the broth, season to taste.
- Cut eggs, cucumbers, greens, add to a plate with beets and carrots, season with sour cream.
Cold beetroot from pickled beets - recipe
Cold beetroot, the classic recipe of which will be executed with pickled beets, is obtained as spicy and aromatic as possible. It does not need a long cooking root, which in this case is completely ready for use and will give the dish the desired rich color and taste.
Ingredients:
- marinated beet - 400 g;
- radish - 1 bunch;
- eggs - 4 pieces;
- cucumber - 350 g;
- green onions and dill - 1 bunch;
- Lemon juice, vinegar or citric acid - to taste;
- salt, sour cream - to taste.
Preparation
- Cut or grind marinated beets, put in boiled well-chilled water.
- Shred the radish, cucumber, eggs and greens, add to the pan.
- Season the cold beetroot from marinated beets to taste salt, balance acidity and serve with sour cream.
Cold beetroot on broth - recipe
Even more delicious and nutritious will be a cold beetroot soup on chicken broth , which must be cooled after cooking. In this case, the water is cooked with chicken breast, which is subsequently ground and used as one of the constituents of the dish. However, as a basis, you can take only ready-made broth and dispense with the design of the meatless meat.
Ingredients:
- chicken breast - 2 pcs .;
- beet - 400 g;
- radish - 1 bunch;
- eggs - 4 pieces;
- cucumber - 350 g;
- green onions and dill - 1 bunch;
- spices, salt, sour cream - to taste.
Preparation
- Boil the breast with spices, the broth is cooled, the meat is ground.
- Sliced cucumber, radish, eggs, boiled beets, herbs and thrown into the chilled broth with chicken.
- Podsalivayut to taste cold beetroot, season with sour cream.
Recipe of Lithuanian cold beetroot soup
Lithuanian cold beetroot is prepared exclusively on fat kefir, which is diluted to taste with boiled water. Separately to this dish served boiled potatoes, which, if desired, sprinkled with fresh finely chopped dill. Beetroot is suitable for boiled, baked or pickled.
Ingredients:
- kefir - 1,5 l;
- beets - 500 g;
- sour cream - 150 g;
- water - 300 ml;
- eggs - 4 pieces;
- cucumber - 450 g;
- green onions and dill - 1 bunch;
- salt, lemon juice - to taste.
Preparation
- Slice the beets, cucumbers, eggs and greens.
- From yogurt, water and sour cream prepare a liquid base, salt and acidified to taste.
- In a plate put a couple of spoons of the sliced mixture, pour it with kefir and serve.
Cold beetroot soup - Belarusian recipe
Beetroot is prepared simply and uncomplicated according to the Belarusian recipe. Unlike many variations, where the liquid base and thread mix in a plate before serving, this dish is prepared in one step: all the components are combined in a pan and left in the refrigerator for infusion and additional cooling.
Ingredients:
- water - 1.5 liters;
- beet - 400 g;
- sour cream - 400 g;
- eggs and potatoes - 4 pcs .;
- cucumber - 450 g;
- green onions and dill - 1 bunch;
- salt, lemon juice - to taste.
Preparation
- Cooked beets, eggs, potatoes, cucumbers are cut into cubes.
- Pour prepared components with water, add sour cream, salt, lemon juice to taste, mix, place for a couple of hours in the refrigerator.
- The cold Belarusian beetroot is served, supplemented with greens.
Cold beetroot is a Jewish recipe
Jewish beetroot is not much different from other classical variations. In some cases, the dish is complemented with fresh tomatoes. Tomatoes are previously rid of the skin, immersing them to facilitate the process in boiling water and into cold water, and scrub the pulp with seeds. Separately, young garlic is served.
Ingredients:
- water - 1.5 liters;
- beet - 400 g;
- sour cream - 150-250 g;
- eggs - 4 pieces;
- cucumber - 300 g;
- radish - 100 g;
- Tomatoes and garlic (optional) - to taste;
- green onions and parsley - to taste;
- salt, lemon juice - to taste.
Preparation
- Grind the boiled beets, eggs, cut cucumbers, radish, greens.
- Mix the slicing, pour water, season with sour cream.
- Serve the cold beetroot in the Hebrew, at will adding a dish of tomatoes and garlic.