In spite of the fact that the beetroot is among a number of such soups that can be served to the table in a cold form , it is also cooked and eaten in the manner of borscht: hot, in the company of sour cream or just an abundance of greens. The last recipe is especially relevant in the cold season, when it becomes necessary not only to eat well, but also to keep warm. In this regard, further we decided to share the classic recipe of beetroot.
Recipe for hot beetroot soup with meat
The main difference between hot beetroot soup and ordinary borsch is the presence of cabbage in the latter. In general, the technology of preparation and the list of other ingredients differ minimally.
Ingredients:
- beef on the bone - 620 g;
- beets - 330 g;
- tomatoes - 390 g;
- onion - 130 g;
- laurel leaves - 2 pieces;
- vinegar - 15 ml.
Preparation
Preparation of hot beetroot begins with cooking broth. Place a two-liter pot of water on the fire and place a piece of beef on the bone with laurel leaves. Leave the meat on the stove for an hour and a half, occasionally removing the noise on the surface. Finish the beef, cool and cut.
We rub carrots with beetroot, divide the onion into half rings, and cut the potatoes arbitrarily, but not too large. Passer all the vegetables, except potatoes, in preheated oil to half-cooked, and then combine them with vinegar and put in broth. We also send the chopped tubers and cook them until ready. We put meat in the soup and leave to stand for 15 minutes before serving.
If you decide to reproduce the classic hot beetroot recipe in a multivarquet, first fry all the ingredients together on the "Baking", and pour in the liquid and add the potatoes, turn on the "Soup" and cook the dish until the beep.
Recipe for classic beetroot soup with beef
Kislinku ordinary table vinegar in the recipe can replace vinegar wine, and a small amount of wine, making the taste much more versatile.
Ingredients:
- beef on the bone - 1.8 kg;
- red dry wine - 235 ml;
- onion - 145 g;
- beets - 320 g;
- carrots - 160 g;
- red wine vinegar - 45 ml;
- greens of dill, sour cream for serving.
Preparation
As usual, we start with cooking broth. This time the broth will be very rich, because almost two kilograms of beef we fill only one and a half liters of water. After an hour and a half broth can be filtered, and beef pulp removed from the bone.
The recipe for hot beetroot soup on the meat broth is elementary: separately save the onions with carrots, add beets to them and sprinkle all with vinegar. Then pour in the red wine and let it evaporate almost completely to get rid of alcohol and leave only a slight aftertaste. Add the roast in the broth, put the beef flesh behind and cook the soup for another 7-10 minutes. Serve with herbs and sour cream.
Recipe for classic hot beetroot meat without meat
The beetroot is not inferior to meat beetroot in taste and nourishment. For cooking, you need only seasonal winter vegetables, some spices and water.
Ingredients:
- beets - 380 g;
- carrots - 180 g;
- onion - 210 g;
- laurel leaves - 2 pieces;
- garlic teeth - 4 pcs .;
- greens onions and dill - 2 tbsp. spoons;
- vinegar - 15 ml;
- granulated sugar - to taste.
Preparation
Slice the beets in small cubes and boil with a laurel in a half lire of water for about 20 minutes. In the meantime, take hold of the other vegetables: cut the carrots and onions, save them in the abundance of preheated oil, and when the vegetables catch a blush, pour everything with vinegar and season with chopped garlic. Add the vegetables to the beetroot broth, season with sugar and sea salt. During serving, sprinkle the soup with plenty of shredded greens.