Few people know that of the products available to all, you can make a non-nutritious and very healthy first course — beetroot soup. It can be served hot during the cold season, as well as cold during the roast. The most intense dish, of course, will turn out in the winter, and the ingredients will definitely be on the shelves of any vegetable department of a store or supermarket.
Hot beetroot soup, or beet soup, is cooked quite simply, and also represents the same soup, but without cabbage.
Start cooking with cleaning beets. Then it is cut into thin bars, poured into a pan, filled with water and sent to cook for twenty minutes.
At this time, the rest of the vegetables are also peeled, minced at the discretion — carrots are coarsely grated, onions are cut into small cubes, and garlic is crushed under a press. Oil is poured into the pan and warmed up. Carrots and onions fall asleep to him. Vegetables are brought to a ruddy state, salt, vinegar, garlic and sugar are added to them. Everything is mixed, frying and bay leaf are added to the cooked beets. After 5 minutes, the beetroot soup is removed from the stove, infused another 15 minutes.
Serve a hot dish to be sprinkled with chopped greens, sour cream and boiled «boiled» egg.
But to create a classic first dish you will need:
- pork (pulp) — 0.5 kg;
- beets — 0.3 kg;
- onions, carrots — 100 g;
- potatoes — 0.4 kg;
- vegetable oil — 30 ml;
- spices, salt — 10 g;
- lemon juice — 20 ml;
- tomato paste — 100 g;
- water — 3 l.
The beetroot soup will be ready in one and a half hours, and the caloric content of such a tasty and beautiful soup is 45 kcal per 100 grams.
The meat is washed, cut into small cubes, sent to boiling water.
While it is boiled, vegetables are peeled, cut into separate containers. Potatoes of the same size with meat, beets in thin strips.
Onion half rings, carrots medium-sized straws.
After the meat has boiled for about forty minutes, beets and potatoes are poured over it. At this time you need to cook the roast. To do this, heat the oil and pass over the carrots and onions before they acquire a beautiful ruddy.
Tomato paste is diluted in a glass of broth and poured into vegetables in a frying pan. Vegetables stew twenty minutes, pour into a pan to the boiled beetroot. After that, you need to salt the soup, add the selected spices, and let the hot dish boil for another five minutes.
It is not necessary for infusion of beetroot soup for a long time to keep it cool, as it should be served hot, seasoned with sour cream and greens.
The most tender and surprisingly tasty soup is obtained with chicken meat. No exception is hot beetroot. Adding chicken makes it easier, more affordable in price range, because this is the most popular meat of poultry. To make beetroot at home you will need:
- chicken (shin, breast, wings at the discretion) — 0.5 kg;
- potatoes — 0.4 kg;
- beets — 300 g;
- carrot, onion — 1 pc. (150-200 g);
- tomato paste — 30 g;
- green onions — 50 g;
- sunflower oil — 50 ml;
- salt, spices — 10 g;
- water — 3 l.
A hot and filling dish will be ready within an hour, and 100 g of it will contain 43 kcal.
The chicken is washed, cut into pieces at the discretion and put boiled in water. At this time, the beets are peeled and after boiling the broth is sent to boil whole for thirty minutes to the meat.
Onion gets rid of the husk, crushed. The peel is scraped off the carrot with a knife, but it itself rubs coarsely on a grater. On the hot oil in a skillet, the vegetables are fried and set aside. Boiled beets come from the broth, cut into cubes and fried separately with tomato paste. Potatoes are cleaned, diced, poured into the broth.
After the beetroot soup has been boiled for ten minutes, beetroot, carrot and onion roast, salt, and spices are added to it. The soup is cooked for another ten minutes until the potatoes are fully cooked and only then chopped green onions are poured into it.
Serve a tasty dish hot, with cream or sour cream, greens and black bread.
In fact, this dish has no clear boundaries in cooking. So, if you wish, you can replace the potatoes with boiled, pre-cooked or canned beans, add fried mushrooms, herbs, fragrant spices and greens. The only essential point in the creation of the dish is to give a rich bright red color to the broth, which is achieved by boiling the beets at the beginning of cooking in the whole. But experienced chefs advise:
- Choose the main vegetable dishes of the red varieties «Bordeaux», «Cylinder»;
- To preserve all the beneficial substances vegetables do not fry, and bake in the oven;
- Lemon juice will help to preserve the bright color of the dish;
- In case of refusal to use potatoes, carrots in the composition of hot soup, it will be necessary to double the amount of beets;
- It is the addition of sour cream when serving the dish that makes the beetroot soup so saturated, tender, so you should not feel sorry for it.
Soup with sausage is one of the easiest and quickest first courses.
How to cook a fragrant charlotte with bananas, read our article.
The recipe for soup with meatballs made from chicken mince — this dish goes well with children’s menu.
The most delicious dish becomes only on the second day, when all the vegetables are soaked with each other’s juices. It is important to remember that when filling with sour cream, a classic beetroot soup will not be stored for a long time even in a cold place.