Delicious beetroot rich in vitamins is a real classic of Russian summer cuisine. Usually this soup is eaten cold, but hot beetroot soup also has many fans. It can be cooked in meat broth or vegetable broth; fresh beet tops will give a special taste.
Vegetarian Beetroot Steps
A pleasant sour taste to the dish is given by a decoction of rhubarb stalks. The soup is saturated with vitamins and perfectly refreshes on a summer day. In addition to beet tops, you can add a little carrot to it, but not everyone likes its slightly bitter taste. Like other vegetarian homemade soups, beetroot is moderate in calories and can be made more satisfying by adding eggs and sour cream.
Ingredients:
- 2 large stems of rhubarb;
- 2 young beets with tops;
- 2 young carrots with tops;
- 2 potatoes;
- a bunch of young sorrel;
- 2 chicken eggs (for serving);
- sour cream;
- salt;
- Bay leaf;
- freshly ground black pepper.
Boil eggs, cool them in cold water. Peel the stalks of the rhubarb from hard fibers, cut into large pieces, put in a saucepan with water. Bring to a boil, reduce heat, and simmer until the rhubarb is tender. Remove boiled stems.
Peel the potatoes, cut into cubes. Pour water into a saucepan, add salt, bring to a boil and pour potatoes. Cook it until half cooked. Add finely chopped carrot and beet tops, sorted and chopped sorrel. Cover the saucepan with a lid and simmer the soup over low heat.
Cut the beets into cubes, simmer in hot vegetable oil until soft. Add carrots, grated on a coarse grater. Cook the mixture for another 5 minutes, put it in a saucepan with soup. Pour in the rhubarb broth, add salt and bay leaf. Increase heat, bring the beetroot to a boil and turn off the stove. Let the soup steep for 5-7 minutes.
Pour hot beetroot into bowls. Each will add half a boiled egg and a spoonful of cold sour cream. Sprinkle the beetroot with freshly ground black pepper and serve with grain or rye bread.
Beetroot with meat: a classic recipe
A real home classic with a rich and rich taste. Such a soup can be cooked in advance and stored in the refrigerator; when heated, it does not lose its beneficial properties.
Ingredients:
- 2 young beets of medium size;
- 800 ml of meat broth;
- several beef ribs (1 per serving);
- 2 medium potatoes;
- 1 carrot;
- 1 onion;
- 2 tbsp. l. odorless vegetable oil;
- 1 tbsp. l. tomato paste;
- 1 tsp Sahara;
- 1st Art. l. wine vinegar;
- Bay leaf;
- salt;
- ground black pepper;
- a bunch of fresh herbs (parsley, dill);
- green onions;
- sour cream.
Rinse the beef ribs, put in a saucepan, cover with cold water. Bring the contents of the saucepan to a boil, remove the foam, cook the ribs over medium heat until the meat is tender. Depending on the quality of the product, the process will take 1, 5-2 hours.
Remove the ribs from the pan, strain the broth. Peel the potatoes, cut into cubes and add to the broth. Cook over medium heat without a lid. Finely chop the onion, coarsely grate the carrots and beets. Fry the onions in heated vegetable oil until transparent, add beets and carrots. Stir the vegetable mixture, simmer for about 2 minutes, add the tomato paste and cook for another 3 minutes.
Pour a little beef broth, vinegar into the pan, add sugar. Simmer the mixture for 5-7 minutes under the lid. Put the frying in the broth with potatoes, stir. Add bay leaves, add lightly salt and pepper if necessary. Cook the soup for another 10 minutes.
Arrange the beef ribs on plates, pour over the hot beetroot. If the ribs are very bulky, you can pre-cut the meat from them. Chop the herbs finely, add to each plate along with fresh sour cream. Serve with black bread.
Hot beetroot with pork: an interesting seasonal recipe
A very hearty and high-calorie dish, perfect for autumn and winter. For cooking, it is better to use a neck cut or a thin rib part. Delicate pork fat will add richness. Beetroot can be cooked for several days; heating it will not spoil its taste.
Ingredients:
- 600 g of pork pulp;
- 150 g pork fat;
- 2 young beets;
- 4 potatoes;
- 1 onion;
- 1 head of garlic;
- 1 carrot;
- 200 ml tomato juice;
- fresh or frozen dill;
- salt;
- freshly ground black pepper.
Rinse the meat, remove the films, place in a saucepan and cover with cold water. Put on the stove, bring to a boil, remove the foam. Cook the broth until the meat is tender, periodically removing the foam. The broth will be ready in about 40 minutes.
Cut the frozen bacon into small cubes or cubes. Peel the vegetables, carefully chop the potatoes, finely chop the onion and garlic, grate the beets and carrots on a coarse grater. Put bacon in a deep frying pan and fry until golden brown. Put onions, garlic, carrots in the melted fat. While stirring, brown the vegetables without letting them burn.
Add beets to the vegetable mixture and pour in a little broth or hot water. To brighten the color of the soup, add lemon juice or vinegar. Stir and simmer for 20 minutes, covered. During this time, the excess liquid will evaporate, and the beets will become soft.
Extract the meat from the broth, cut it into pieces. Strain the liquid and pour it back into the saucepan. Bring the broth to a boil, add the chopped potatoes, cook for 7-10 minutes over moderate heat. Add vegetable frying to the pan, salt, bring everything to a boil. Pour in tomato juice, add finely chopped dill. Reduce heat, put meat in a saucepan and let the soup simmer under a closed lid. Serve the beetroot with sour cream, sprinkle each portion with freshly ground black pepper.
