Rich in vitamins and with a distinct taste, hot beetroot is the best first course for lunch, both during fasting and on a regular day. Prepare a light soup with a bright vegetable broth, or make a beetroot with chicken meatballs.
Lean Hot Beetroot Vitamin Recipe
Ingredients:
- 2 large beets;
- 3.5 liters of water;
- 1 carrot;
- 1 onion;
- 2 tomatoes;
- 2 bay leaves;
- salt;
- vegetable oil;
- 30 g green onions.
Peel off the beetroot, cut each root vegetable into quarters, place in a saucepan and add 2 liters of water. Put the dishes on high heat, bring the contents to a boil and cook the red vegetable for 40-50 minutes until soft. Take it out, cool and grate on a coarse grater. Top up the broth with 1.5 liters of water and boil again.
Remove the husk from the onion, chop thinly and fry in vegetable oil until transparent at medium temperature. Chop the carrots into strips, add them to the onions and fry for 3-5 minutes, stirring occasionally with a spatula. Peel the tomatoes, grate the pulp and mix with the cooking fry. Simmer for another 3 minutes until thickened, then add it to the boiling red broth along with the beets.
To easily peel tomatoes off, scald them with boiling water or scrape them with the blunt side of a knife blade until dark.
Reduce heat to low, season the soup with bay leaves, season with salt to taste and simmer, covered, for 20 minutes. Transfer the pot to a cork stand, wrap it up with a thick towel and let it stand for another 15-20 minutes. Pour the hot dish into bowls, sprinkle with chopped green onions and serve with rye bread.
Delicious hot beetroot with chicken meatballs
Ingredients:
- 2 beets;
- 2.5 liters of water;
- 2 medium potatoes;
- 1 onion;
- 1 carrot;
- 4 stalks of celery;
- 500 g of minced chicken;
- 1 tbsp. potato starch;
- 2 tbsp. tomato paste or ketchup;
- vegetable oil;
- salt;
- 30 g of parsley or dill;
- 3-4 tbsp. sour cream.
Pour water into a saucepan, dip in peeled whole beets, half carrots and 2 coarsely chopped celery stalks. Cook them over low heat for 50 minutes. In the meantime, cook in vegetable oil a dressing with grated leftover carrots, small cubes of celery and onions. Remove the vegetables from the pan, grate the beets and discard the rest. Fry them in a second skillet or saucepan with tomato paste or ketchup.
Transfer both roasts to red broth, turn up the heat. Peel the potatoes, cut them into slices and toss them in the soup too. Stir in the minced chicken with the starch and 1/2 tsp. salt. Roll small balls out of it in the palms of your hands, moisten your hands with warm water, and lay out on a cutting board. Introduce them into the boiling brew, prying gently with a fork.
In order not to get your hands dirty, take the minced meat with one teaspoon, cover with another, press and immediately dip into the soup.
Cook the beetroot for 15 minutes at the lowest temperature, covered with a lid, and season with salt as needed. Before serving, season each portion of the hot dish with sour cream and chopped herbs.
