Agree, in the heat absolutely do not want to use hot or overly hearty dishes. But from a plate of cold refreshing soup for lunch on a hot day, few will refuse. One of those is the "Holodnik" soup with beets, and how to properly prepare it, we will tell below in our recipes.
"Holodnik" soup with beetroot - recipe
Ingredients:
- filtered water - 2.2 liters;
- table beet - 180 g;
- average size of chicken eggs - 5 pcs .;
- green onions - 1-2 beams;
- fresh cucumbers - 320 g;
- sprigs of fresh dill - 5-7 pieces;
- lemon - 180 g;
- granulated sugar;
- sour cream;
- coarse salt.
Preparation
Preparation of the cold beetroot begins with the boiling of the main vegetable, which is the basis of the dish. To do this, the beets are washed, cleaned, thrown into a pot of filtered water and cooked until soft roots. After that, we take them out of the broth, grate them and return them to the pan. We add salt to the beet, add sugar, squeeze the lemon juice into it and cool it first under room conditions, and then in the refrigerator, after which we continue to decorate the dish.
Fresh cucumbers cut into small strips, and chicken eggs boil, clean and cut into cubes or cut into halves.
We also mop the washed onions of green onions and twigs of fresh dill, mix the greens with cucumbers, add salt and put it on the refrigerator shelf.
Many housewives immediately mix all the ingredients in a saucepan, season them with sour cream and let them brew for a couple of hours. But in the original recipe of the Belarusian refreshment, a different order of the dish is provided from the beet. In each plate, put a little bit of a mixture of cucumbers and herbs, pour the base of beet broth with beetroot and put on a spoonful of sour cream and half the eggs.
How to cook a beetroot cold with kefir with chicken and potatoes?
Ingredients:
- kefir - 1,4 l;
- filtered boiled water - 1 l;
- sour cream - 95 g;
- table beet - 250 g;
- boiled chicken fillet - 220 g;
- average size of chicken eggs - 5 pcs .;
- green onion - 2 bunches;
- dill green - 1 small bunch;
- parsley green - 1 small bunch;
- fresh cucumbers - 285 g;
- potatoes - 285 g;
- citric acid - 2 pinch or to taste;
- salt.
Preparation
In this case, as the basis of the cold, we will use a mixture of kefir and boiled filtered chilled water, so it is better not to boil the beets as in the previous recipe, but to bake in the oven . Thus, the taste and useful properties of the vegetable will be kept to the maximum. To do this, we place the washed root crops in a foil or baking sleeve, we place it on a baking tray or in a mold and pour a little water into the bottom. After fifty minutes in the oven at 180 degrees, we take the beetroot, cool it, clean it and rub it on the grater. You can also cut the vegetable with small cubes. Transfer the beet mass into a saucepan with a mixture of yogurt and water, bring to taste with citric acid and salt and set for several hours in the refrigerator to infuse and cool.
During this time we boil in different capacities chicken pulp, washed potato tubers and
Before serving, we impose into the plates a portioned mixture and pour infusion of kefir, water and beetroot.
If desired, the cold can be prepared from pickled beets . This will be even easier and faster, because the stage of baking the vegetable will not be needed.