Beetroot soup - popular in Russia and some Eastern European countries soup filling type (like borsch ), can be prepared based on broth, kvass or on fermented milk products (yogurt, yogurt, sour cream, yoghurt ). More often beetroots - serve cold, but variants are possible.
How to cook a classic hot beet soup with meat and eggs?
Ingredients:
- beef or not too fatty pork - 400 g;
- onion - 1 pc .;
- spices for broth (laurel leaf, cumin seeds, fennel and coriander, peppercorns, cloves);
- potatoes - 5 pcs .;
- young beets - 2 pcs .;
- carrots - 1 piece;
- vinegar table natural - 1 tbsp. a spoon;
- fresh herbs (parsley, dill, coriander);
- green onion - 5-8 feathers;
- garlic - 3 cloves;
- hot red pepper;
- fat (pork, chicken or oil);
- eggs of chicken;
- sour cream for filing.
Preparation
We will cut the meat in small pieces and cook almost to full readiness in 1.5 liters of water with spices for broth (then we will throw out the bay leaf). In the broth we will lay the peeled potatoes, cut into medium pieces, cook for 15 minutes.
Prepare the vegetables: onions and carrots cut into small enough, and beet - straw. Save the onion on fat in a frying pan, then add the carrots and beets, protivoshim for 15 minutes, vinegar vinegar and add the burning red pepper. We mix it.
Eggs shall be welded separately in an amount of 0.5-1 pieces per 1 serving.
Chop the greens and garlic.
Next, we'll figure out how to cook beetroot with meat. In a saucepan with broth, meat and almost ready potatoes, put the contents of the pan (beetroot onion and carrot mixture). You can add 2 tbsp. spoons of tomato paste. If fresh young leaves remain from the beet, it will be useful to use it too - grind it and put it in a saucepan. Boil the soup for 2-5 minutes after boiling. Cover the pan with a lid and leave for 10 minutes, let it persist.
We pour out the finished beetroot into a serving
Alternatively, before extinguishing the beets with carrots and onions, it can be pre-cooked separately or baked in the oven directly in the skin (in any case, the cooking time is 40-60 minutes, no more otherwise the beet will lose a significant part of its medicinal properties).
Hot beetroot with meat is a good option for the first dinner dish, you can serve it with a glass of stalk or a bitter bitter tincture.