Beetroot is one of the most popular summer soups. This cold stew with seasonal vegetables perfectly refreshes in the heat, satisfies hunger and nourishes the body with vitamins. The soup is prepared in many different ways. The basis is usually beet broth or homemade kvass.
Homemade beetroot
Try a delicious summer beetroot soup. Choose young beets with a bright shade - they will give the dish a beautiful rich color.
You will need:
- 300 g of beets;
- 150 g of fresh cucumbers;
- a small bunch of green onions;
- 1 egg;
- 80 g of salad;
- salt and sugar to taste;
- lemon acid.
Wash the beets thoroughly and cook, adding citric acid. Strain the broth, add sugar to it and stir. Peel and chop the beets. Boil and peel the egg.
Put the beets in the broth, add finely chopped cucumber, green onions and lettuce, chopped egg. Stir the soup, add salt and refrigerate. Season the dish with sour cream before serving. Serve fresh white or whole grain bread separately.
Beetroot on kvass
A tasty alternative to the usual okroshka is homemade kvass-based beetroot soup. Serve it with black bread or rye croutons.
You will need:
- 600 ml of bread kvass;
- 160 g of young beets with tops;
- 2 eggs;
- 1 cucumber;
- a bunch of green onions;
- 1 small carrot;
- 0.5 tsp 3% vinegar;
- 600 ml of water;
- dill greens.
Cut the young beets into strips, and the tops of small pieces. Pour water over the beets, add vinegar and simmer for about 20 minutes. Place the tops in a saucepan and continue cooking. Peel the carrots, cut into strips and boil in a separate bowl. Chill the beetroot broth.
Finely chop the cucumber, green onions and boiled eggs. Stir sour cream, sugar, eggs, salt and green onions. Add the mixture to the chilled beetroot broth, put cucumbers, boiled carrots there, pour in kvass. Stir the beetroot well and sprinkle with finely chopped dill. You can put some ice in the pot before serving.
Beetroot with zucchini
The original recipe is beetroot soup with zucchini, nuts and cheese.
You will need:
- 300 g of beets;
- 300 g zucchini;
- 1 large potato;
- 0.25 lemon juice;
- salt and ground pepper to taste;
- 2 tbsp. spoons of almond petals;
- 150 g goat cheese.
Squeeze the beetroot juice. Peel potatoes and zucchini, cut into cubes, cover with water and cook until soft. Whisk the vegetables in a food processor to puree. Add beetroot juice to a saucepan, bring mixture to a boil, season with salt and pepper. Remove the beetroot from the stove and cool. Add freshly squeezed lemon juice.
Fry the almond petals in a dry skillet. Chop the goat cheese with your hands. Pour the beetroot into bowls, garnish each serving with nuts and cheese. Serve fresh sour cream separately.
