One of the varieties of soups is beetroot soup. This is a unique beet dish. It is especially popular in winter.
It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. Whoever invented this amazing dish made a real gift for world cuisine.
As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the dish a special taste and flavor. Today we will share with you 6 classic recipes for wonderful hot soup. I also suggest rating the recipes.
Ingredients:
- Chilled beef – 500 g;
- Tomato juice – 1 tbsp.;
- Beets – 2 pcs. (large);
- Potatoes – 5 pcs.;
- Carrots – 1 pc. (large);
- Onion – 1 pc.;
- Vegetable oil – 3 tbsp. l.;
- Dill greens – 1 bunch;
- Salt - to taste;
- Black pepper - to taste.
- Water - 3 liters.
Cooking method:
1. Prepare the broth, cut the meat into pieces, put them in a pan and fill them with cold water. pan with ingredients on fire. After a while, collect the scalded foam using a slotted spoon or spoon. Reduce heat and simmer broth for 1.5 hours.
2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.
3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a frying pan with vegetable oil until golden brown.
4. Peel, wash the beets and grate them. Fry it in a frying pan with vegetable oil with the lid closed until it becomes soft, about 10 minutes.
5. Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the dressing becomes thick.
6. When the potatoes are ready, add fried onions and carrots to the broth. And then beetroot dressing
7. Cook everything together for about 15 minutes. Add salt, pepper and bay leaf to taste.
8. Finely chop the greens and add them to the pan. Cook for another 2-3 minutes.
9. Then turn off the stove and leave to stand for about half an hour. Pour the hot dish into plates. Serve with sour cream. Bon appetit.
Soup with step by step photos
Ingredients:
- Meat broth – 2.5 liters;
- Beetroot - 2 pcs.;
- Carrots – 1 pc.;
- Potatoes – 5 pcs.;
- Onions – 1 pc.;
- Sugar - to taste;
- Parsley – 1 bunch;
- Tomato paste – 2 tablespoons;
- Bay leaf - to taste;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
Peel the beets and carrots and grate them on a coarse grater.
Finely chop the onion.
We also peel the potatoes and cut them into medium-sized cubes.
In a frying pan in vegetable oil, first of all, fry the onions until golden brown, and then add the carrots here, fry them for 2 - 3 minutes, then add the beets there and continue to simmer. Season everything with tomato paste, mix thoroughly and leave on the fire for another minute. Add sugar, pepper and salt to taste.
In a separate saucepan, bring the meat broth to a boil, add the diced potatoes and cook until tender.
Add our roasted vegetables and bay leaves to the pan and cook for another 5 minutes.
When our food is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.
Recipe with tops
Ingredients:
- Beetroot with tops – 350 g;
- Onions – 80 g;
- Green onion – 50 gr.;
- Potatoes – 200 g;
- Carrots – 80 g;
- Meat broth – 2 l;
- Salt, pepper and herbs - to taste.
Cooking method:
1. Make meat broth from cooked beef.
2. Peel and cut the beets and carrots into thin strips.
3. Chop the onion into small cubes.
4. We will also wash, peel and cut the potatoes.
5. Finely chop the green onions and beet tops.
7. While the vegetables are fried, add the potatoes to the boiling broth and cook.
8. 10 minutes before the potatoes are ready, add grated beets to the soup, followed by the tops after some time.
9. Cook for another 10 minutes and add the roast, herbs, bay leaf, pepper and salt.
10. After this, let the beetroot brew sit under the lid for a while.
11. To prepare this soup with tops, the classic recipe will have to be changed slightly.
Hot beetroot soup with chicken
Ingredients:
- Chicken – 500 gr.
- Onions – 1 pc.
- Carrots – 1 pc.
- Beetroot – 1 pc.
- Potatoes – 3 pcs.
- Tomato paste – 1 tbsp. spoon
- Salt and black pepper - to taste
- Bay leaf – 2 pcs
- Sour cream.
Cooking method:
1. Prepare the meat. Place the chicken in a pan and fill it with cold water, put it on the fire and wait for it to boil. As soon as the broth boils, remove the foam, set the heat to low and add salt. Cook the chicken until done.
2. At this time, prepare the remaining components. Take the onion, peel it and wash it under running water. Next, finely chop. Peel the carrots and rinse well. Next, chop the carrots into thin strips. Peel the beets, wash them and cut them into thin strips.
3. Take a frying pan, pour a little oil and heat it well. Place chopped onions and carrots in a heated frying pan. Now you need to add the vegetables and beets to the pan. Then fry, stirring constantly.
4. Add tomato paste and hot broth to the pan. Cover the pan with a lid and leave to simmer over low heat until the beets are cooked.
5. Peel the potatoes, wash them well and cut into cubes. Place the potatoes in the meat broth when the chicken is ready.
6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until cooked, and before removing from the stove you need to add herbs and bay leaves.
7. It is necessary to let the dish brew for 1-1.5 hours, and then it is ready to eat. You need to pour it into plates and add a little sour cream.
Classic beetroot without meat
Ingredients:
- Beets – 250-350 gr.
- Carrots – 150-200 gr.
- Potatoes – 200 gr.
- Tomatoes – 400 gr.
- Onion – 70 gr.
- Salt – 1.5 tbsp. spoons
- Sugar – 1 teaspoon
- Sour cream – 100-200 gr.
- Greens – 0.5 bunch
- Bay leaf – 2-3 leaves.
Cooking method:
1. Prepare the vegetables: after peeling and washing the beets and carrots, grate them on a coarse grater, wash the potatoes and cut them into slices, finely chop the onion.
2. Scald the tomatoes with boiling water, remove the skin and finely chop.
3. In a well-heated frying pan in vegetable oil, fry the onion until golden brown.
4. Then add carrots here, fry for another 2 - 3 minutes, add beets there and continue frying, then add tomatoes and simmer for 5-7 minutes.
5. Meanwhile, in a separate saucepan, bring the water to a boil, then add the diced potatoes and cook until tender.
6. Add sugar, pepper and salt to taste,
7. After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.
8. When serving, season with herbs and sour cream. Bon appetit.
Video on how to cook delicious beetroot soup with eggs
Bon appetit!!!
Description
If in winter it’s nice to eat a plate of hot borscht, then in the hot weather its younger brother will come to the table - cold borscht, also known as cold borscht or beetroot soup - a simple dish, but what a bright and appetizing one!
Refreshing, cool, tasty beetroot soup is a wonderful first dish on a summer day! To prepare this cold soup, you don't need to stand at the stove over a boiling pot and a sizzling frying pan, stirring and frying. It’s nice to cook and eat cold borscht, just like gazpacho!
Compared to last year's recipe for beetroot soup with kefir, this one - with an infusion of boiled beets - turned out much tastier. Try and compare!
Ingredients:
- 3-4 small beetroot with tops;
- 3-4 potatoes;
- 2 eggs;
- 2 fresh cucumbers;
- 700-800 ml of cool boiled water; Spices to your taste: pepper, salt, sugar, vinegar, horseradish, sunflower oil. Approximately:
- 0.5 teaspoon salt;
- 1 tablespoon of sugar without top;
- 1/8 teaspoon ground black pepper;
- 1 teaspoon horseradish;
- 1 tablespoon vegetable oil;
- 1 tablespoon vinegar.
Instructions:
To prepare not only tasty, but also beautiful, richly colored beetroot, choose a bright beetroot! You can recognize it by lightly scratching the peel with your fingernail.
Boil the potatoes and beetroot in their skins or bake in foil until soft. Boil the eggs hard. Wash the cucumbers thoroughly.
Pour the finished vegetables with cold water to make it easier to peel them, and when they have cooled, peel them. We also peel the eggs and cut them into halves.
We cut vegetables - potatoes, beet, cucumber - into strips. Some recipes advise grating, but chopped vegetables look much more interesting and do not mash into a puree when stirring the beetroot. Both more beautiful and more appetizing. And to get a neat straw, I used.
Put the potatoes and cucumbers aside for now, and pour boiled cold water over the beets for 20 minutes. During this time, the infusion will acquire a beautiful ruby color. 
Before adding spices to it, carefully place the beet straws in a colander so that the tender boiled beets do not get mashed when mixing the infusion with seasonings. Then add salt, pepper, sugar, oil, vinegar and horseradish to the infusion. Mix well and try. If necessary, add sweetness, salt, sourness or spiciness.
Now we put potatoes, cucumber, beet into the plates, you can put pieces of sausage or boiled meat, and fill them with dressing.
Place half an egg on top.
Place the beet tops in cold water for a few minutes, then rinse thoroughly under running water and dry a little. We select the youngest leaves and cut them into narrow strips. We will add the tops to the plate instead of greens - and you will get the most authentic, original and elegant beetroot soup! By the way, the benefits of beet leaves are even greater than the root vegetable itself. It's just that the beet is sweet, so they eat it more readily. And the tops may be a little bitter. If you feel a peculiar taste, you can pour boiling water over the tops, the bitterness will disappear. But it’s better to eat the emerald leaves with bright crimson veins fresh! After all, they will help improve heart function and metabolism, memory and attention, and also feel young and full of energy!
Description of preparation:
You can serve beetroot soup with tops hot, warm or cold. Sour cream can be added directly to a pan of warm soup, after mixing with a small amount of broth, or served separately.
Ingredients:
- Young beets with tops - 1 bunch
- Meat on the bones (pork, beef) - 800 grams
- Onions - 130 grams
- Garlic - 1 clove
- Dill seeds - 1 tbsp. spoon
- Bay leaf - 1 piece
- Apple cider vinegar - 3-4 tbsp. spoons
- Corn starch - 1 tbsp. spoon
- Ground black pepper - 0.5 teaspoons
- Salt - 0.5 teaspoons
- Sour cream - 100 grams (for serving)
- Fresh dill - 0.5 bunch (for serving)
Number of servings: 6-8
How to cook “Beetroot soup with tops (hot)”
1
Cut the tops off the beet tubers and set aside for now.
2
Rinse the beets thoroughly under cold running water, place in a saucepan, cover with water and cook until tender.
3
Let the beets cool slightly, peel, grate on a coarse grater and set aside for now.
4
Cook the meat broth: salt and pepper the meat on the bones and fry until brown in a cauldron or duck pot in a small amount of butter. Pour in 8 glasses of cold water, bring to a boil and simmer the meat until cooked.
5
Place the meat on the bones on a plate, let cool and separate the meat from the bones. Strain the broth, pour into a clean pan, and return the meat to the broth.
6
Add boiling water to a volume of 8 cups, finely chopped onion, chopped garlic, dill seeds, bay leaf, salt and pepper to taste.
7
Wash the beet tops thoroughly, cut into 2.5 cm long pieces and add to the soup along with the chopped beets. Simmer the soup over low heat for 20-30 minutes or until the beet tops are tender.
8
Add 3-4 tablespoons of vinegar to the soup, salt and pepper if necessary. You can add a pinch of sugar if the beets are not sweet.
9
Dissolve 1 tablespoon of starch in 1/3 cup of cold water, bring the soup to a boil, slowly pour in the starch, stirring until the beetroot soup thickens slightly.
10
Remove soup from heat and add fresh chopped dill.
11
Serve beetroot soup with tops hot, accompanied by rich sour cream and freshly baked homemade bread. Bon appetit!
Calories: Not specified
Cooking time: Not indicated
Cold beetroot soup with tops is a summer dish, since tops mainly grow in spring and summer. Therefore, we seize the moment and buy young beets with tops and prepare cold soup from them. Or there is even another option if you have a summer house. We simply grow beets in the garden and pick them along with the tops. Tops have a number of advantages: they are healthy and tasty. Beet tops are rich in vitamins, improve digestive processes, metabolism and, like any leafy product, are incredibly dietary. If you buy leaf lettuce at the market, you know what it tastes like. Beet tops also taste similar. Only it is better to use young tops, as they are more tender and juicy. Old beet leaves may taste bitter. With young tops it will taste very good, I think you will like it. And my classic recipe will help you prepare everything correctly. In addition to beets with tops, you will also need fresh cucumbers and eggs. Having prepared all the necessary products, we begin cooking.
Necessary products for 2.5 liters of water:
- 300 grams of young beets with tops,
- 200 grams of fresh cucumbers,
- 2-3 pcs. chicken eggs,
- 100 grams of sour cream,
- medium bunch of dill,
- 2 pinches of citric acid.
Recipe with photos step by step:
Peel and rinse the beets in cold water, take a grater and chop the beets into small chips. 
Boil the beets in 2.5 liters of water, cook for about 40 minutes until soft. 
We wash the tops and chop them into fine shavings. 
Add the tops to the boiling beetroot soup and immediately turn off the heat. This way the tops will remain crispy, but at the same time undergo heat treatment. 
Cut fresh cucumbers into cubes; they will give the beetroot a unique aroma. 
Let's add cucumbers, but to the already cooled and well-chilled beetroot soup. 
Grind the hard-boiled chicken eggs into a medium cube. 
Add the chopped eggs to the cooled beetroot soup. Eggs are a nutritious component that will make the dish more satisfying and tasty. 
Salt the beetroot soup, add a little citric acid to give it the desired taste and put it in the refrigerator again to let the dish steep. 
Pour the finished beetroot soup into plates, add half a boiled egg for decoration, and also add a spoonful of sour cream in portions for each. Chop fresh herbs and add to the prepared one. 
Cold beetroot soup with tops will not leave anyone indifferent on a hot day, and therefore a bowl of cooling soup will help cope with the summer heat. And what could be better than a cool dish when the scorching sun is shining. Bon Appetite!
A classic hot beetroot recipe with tops - very tasty and healthy, retaining all the vitamins. Of all the soups, beetroot soup is the most healthy, it contains a huge amount of vitamins, it increases hemoglobin, allows you to lose weight and even... stops the appearance of gray hair. Actually, there are two recipes for classic beetroot soup in the world, both classic. The first option is with meat, from beef broth. The second option is lean, which can be cooked even on very strict days of fasting. Preparing beetroot soup is a very simple procedure; the only secondary tools you need are a good knife and a thick-walled pan. The most important thing when preparing beetroot soup is to follow the order in which you add vegetables, then they don’t boil over, and the soup turns out very harmonious and tasty.
Meat version of beetroot
To prepare meat beet soup you will need a piece of meat, preferably beef. You can cook the soup with chicken broth, but then it won’t have such a rich taste. So, you will need the following ingredients:
- Meat;
- Beetroot with tops;
- Carrot;
- Several potatoes;
- Fresh green onions;
- Regular onion;
- Salt and seasonings;
- Bay leaf;
- Peppercorns;
- Sunflower oil.
The number of ingredients is not specifically given, since everyone determines the taste in accordance with their own criteria. If you want a very red color and a slightly sweet taste, you need to add more beets. To make the soup richer, you need to add more meat and potatoes. The step-by-step cooking recipe is as follows: first you need to cook beef broth, finely cut the vegetables into cubes and strips. Many people like the beets to be grated - it turns out even tastier. First, potatoes are added to the pan with broth; as soon as they are half ready, beets are added. At the same time, onions and carrots are fried in a frying pan.
Lenten version of beetroot
A classic recipe for lean hot beetroot with tops implies exactly the same principles of preparation as for meat. But instead of meat, you will have to bring a few stalks of rhubarb to the market. If cooked without rhubarb, the soup will be overly sweet. Instead of rhubarb, you can use a small amount of lemon juice, sorrel, or another sour green product. Since sour cream is not allowed during fasting, it is advisable to add a large amount of herbs and spices to the soup.
So, instead of broth, you need to boil the potatoes in salted water until half cooked. Next you need to prepare the fried carrots and onions, which are added to the soup last. After the potatoes, beets with tops and a finely chopped rhubarb stalk are sent into boiling water. After adding the frying, the soup must be stirred and allowed to brew.
Hot classic beetroot recipe with tops is famous for its dietary characteristics, it is able to quickly restore health after an illness, it is good to use when losing weight and all sorts of different diets. The soup improves blood characteristics and perfectly nourishes the body.