Beetroot is a popular agricultural crop known in Russia since the 10th century. It is rich in beta-carotene, folic acid, potassium, boron, magnesium, calcium, phosphorus and other substances. Such a rich composition makes it especially attractive in the eyes of adherents of a healthy diet and promotes widespread use in cooking. It makes tasty and healthy salads, first and second courses. In today's article, the most interesting recipes for making beetroot soups will be examined in detail.
General recommendations
To get a tasty and budget lunch, it is advisable to use sweet beets, painted in a rich burgundy shade and having a cylindrical or round shape. To preserve the original color of the root, it is recommended not to boil it, but bake it in an oven or microwave. If you do not have such an opportunity, then you can add a little lemon juice, regular or apple cider vinegar to the pot of boiling water in which the beets are cooked.
In addition to hot soups, on a vegetable or meat broth, there are cold variations of this dish. Only in this case, cucumber pickle, natural yogurt, mineral water, kvass or kefir are usually used as a liquid base. In addition, seafood, smoked fish, mushrooms, sausages, boiled eggs or fresh vegetables are added to cold beetroots.
With cucumbers and mustard
This recipe for making beetroot soup will be a real find for those who do not know how to feed their families in the sweltering summer heat. Such soup is served exclusively in a cold form, and to taste it remotely resembles okroshka. To make it at home, you will need:
- 100 g low-fat mayonnaise.
- 30 g of powdered mustard.
- 5 potato tubers.
- 3 beets.
- 2 fresh cucumbers.
- 1 boiled chicken breast.
- 3 eggs.
- Salt, dill, water, parsley and citric acid.
Such a soup is prepared, the calorie portion of which is 350 kcal, quite simply and quickly. Eggs, potatoes and beets are boiled in different pots, completely cooled and peeled. Vegetables and proteins are cut into small cubes and combined in a deep container. Pieces of boiled chicken, slices of cucumbers and chopped greens are sent there. All this is salted, supplemented with yolks, mashed with mustard and mayonnaise, poured with one and a half liters of boiled water, seasoned with citric acid and cleaned for a couple of hours in the refrigerator.
With crayfish
This recipe for making cold beetroot soup was invented by Polish chefs and will surely take its rightful place in your summer menu. To play it yourself at home, you will need:
- 500 ml of kefir.
- 30 large crayfish.
- 6 pcs boiled beets.
- 6 cucumbers.
- 3 hard boiled eggs.
- Sea salt, water, peas, allspice, dry and fresh dill.
To start cooking soup, the energy value of a serving of which is 390 kcal, you need to treat the crayfish. They are loaded into salted boiling water, flavored with dry dill and allspice, and boiled within half an hour. While they are preparing, you can tackle other ingredients. The peeled beets are processed with a grater and poured into a pan in which kefir is already diluted with a liter of cold drinking water. Chopped fresh dill and chopped cucumbers are sent there. All this is added, mixed and insisted for a short time in the refrigerator. Before serving, soup is poured into plates and complemented with crayfish and halves of hard-boiled eggs.
With apple and lime
The recipe for making beetroot soup discussed below will certainly fall into the collection of every fan of unusual food combinations. It allows you to quickly cook an interesting and rich first course, characterized by a pleasant sour taste. To feed your household such a dinner, the calorie portion of which is 220 kcal, you will need:
- 200 g of chicken.
- 500 g of beets.
- 1 small sour apple.
- 1 onion.
- 1 clove of garlic.
- 1 shallow lime.
- Salt, water, olive oil and seasonings.
First you need to do chicken. It is washed and boiled in salted boiling water. Finished meat is carefully removed from the pan and transferred to a clean plate. And in the resulting broth load crushed onions, fried with the addition of crushed garlic, finely chopped apple, sprinkled with half lime juice, and grated beets. All this is brought to a boil and boiled until soft components. At the next stage, the contents of the pan are turned into mashed potatoes, supplemented with pieces of chicken fillet and acidified with the remaining citrus juice.
With potatoes and roots
Fans of universal dinners, served both hot and cold, will definitely appreciate the recipe below. Cooking beetroot soup is a fairly easy and quick process that any inexperienced housewife can easily handle. And this means that this first dish, whose calorific value is relatively high due to the presence of potatoes, will often appear on your tables. To cook it you will need:
- 4 l of standing drinking water.
- 1 onion.
- 2 medium carrots.
- 3 large potatoes.
- 3 medium-sized beets.
- 1 leek (only the white part).
- 3 tbsp. l lemon juice.
- According to 2 tbsp. l sugar and salt.
- Fresh herbs and roots (parsley and celery).
Beets and carrots are washed from the adhering dirt, boiled until tender, cooled, peeled, grated and left in a clean plate. At the next stage, roots, slices of potatoes and two types of onions are loaded into a pan filled with icy water. All this is placed on the stove and cooked under the lid within 20 minutes from the moment of boiling. After the specified time, the roots are carefully removed from the pan, and instead of them, grated vegetables, sugar, salt and lemon juice are thrown. All this is boiled again and served. If desired, each serving of soup is supplemented with finely chopped fresh or pickled cucumber.
With tomato paste
This recipe for hot beetroot soup will surely be appreciated by all lovers of simple and hearty homemade food. A dish made on it will not only harmoniously fit into the winter menu, but will also fill the body with vital energy. As for its calorie content, it depends on what meat will be used for cooking the broth. To get an easy diet lunch, it is better to take chicken fillet, and for those who are not afraid for their figure, you can add more fat parts of the bird carcass. In general, you will need:
- 500 g of chicken.
- 3 medium beets.
- 5 potato tubers.
- 1 medium-sized carrot.
- 2 small onions.
- 2 cloves of garlic.
- 2 tbsp. l thick tomato paste.
- Salt, water, bay leaf, pepper and vegetable oil.
This is one of the most popular recipes for hot beetroot soup. It is advisable to start cooking such a dish by cooking the broth. To do this, washed chicken is immersed in cold water, sent to the stove and kept under the lid. After 20 minutes from the moment of boiling, the meat is removed from the broth, and sliced potatoes and part of finely chopped beets are poured in its place. After some time, a frying made of onions, carrots, the remains of the root crop, bay leaf and tomato paste is added to the general container. All this is salted, pepper, brought to readiness, supplemented with pieces of chicken and flavored with garlic.
With sausage and kefir
This recipe for beetroot soup, the photo of which does not convey all its taste, will certainly attract the attention of those who are fed up with the usual okroshka. To reduce the calorie content of a dish made on it, it is advisable to use only skim milk products. To serve such a beetroot for dinner, you will need:
- 250 g sour cream.
- 250 g of boiled sausage.
- 2 liters of kefir.
- 3 medium beets.
- 5 eggs.
- 4 cucumbers.
- Salt, water and herbs.
Eggs and beets are boiled in different pots, cooled, peeled and chopped. After that, they are combined in one large container and supplemented with finely chopped cucumbers, sausage cubes and chopped greens. All this is salted, flavored with sour cream, poured with kefir and served on the table.
With kvass
This cold, refreshing beetroot is distinguished by a measure of island flavor and a breathtaking aroma. To treat them to your family, you will need:
- 1.5 liters of kvass.
- 2 medium beets.
- 5 medium-sized fresh cucumbers.
- 5 potato tubers.
- 5 eggs.
- 2 tbsp. l horseradish with beetroot.
- Salt, water and pepper.
Eggs, potatoes and beets are washed under the tap, boiled in different pots, completely cooled, peeled and chopped. Products processed in this way are combined, and then supplemented with cucumbers, horseradish and salt. Finally, all this is poured with kvass, mixed and placed in the refrigerator.
With beef
For those who remain hungry without meat, you can offer another simple recipe for hot beetroot soup. The preparation of such a hearty dish has some similarities with the cooking process of ordinary borsch. To make a delicious and nutritious dinner for your family, you will need:
- 500 g of chilled beef pulp.
- 2 medium beets.
- 4 potato tubers.
- 1 medium-sized carrot.
- 1 small onion.
- 3 tbsp. l thick tomato paste.
- Salt, water, vinegar, vegetable oil, bay leaf and pepper.
The washed beef is cut into portions and boiled in salted boiling water. After about forty minutes, beetroot and sliced potatoes are added to it. In a little less than half an hour all this is supplemented by frying from onions, carrots and tomato paste. At the next stage, the future beetroot is peeled, salted, acidified with vinegar, flavored with bay leaf and brought to readiness.
With cream
Adherents of a healthy diet will like light beetroot soup puree, a recipe with a photo of which will be presented a little later. The calorie content of such a dish is only 89 kcal / 100 g, which means that it can be safely considered dietary. To prepare such a dinner, you will need:
- ½ cup cream (10%).
- 2 small beets.
- 2 medium potatoes.
- 1 egg
- Salt, potable water and seasonings.
Having figured out what components are needed to recreate the recipe for making dietary hot beetroot soup puree, you need to delve into the intricacies of the process itself. Vegetables are washed from adhering dirt, peeled, cut into small cubes, poured with water and boiled until soft. When they are completely ready, they are treated with a blender, salted, seasoned and supplemented with warmed cream, combined with raw egg yolk. Serve such a soup with fresh herbs and rye bread croutons.
With feta cheese
The recipe for beetroot soup puree discussed below will cause genuine interest from young ladies who are watching their figure. The calorie content of the dish made on it is 130 kcal / 100 g. In order to serve it to the dining table in time, you will need:
- 200 ml of fresh vegetable broth.
- 200 ml cream (10%).
- 100 g of not too salty feta cheese.
- 2 beets.
- 2 stalks of celery.
- 1 onion.
- 1 clove of garlic.
- 1 tsp granulated sugar.
- 1 tbsp. l lemon juice.
- Salt, herbs, vegetable oil and spices.
Onions and garlic are peeled, chopped with a sharp knife and sautéed in a greased stewpan. When they are browned, chopped celery stalks and beet cubes are added to them. In just a couple of minutes, lemon juice, salt, seasonings, sugar and hot broth are introduced into a common dish. All this is boiled until the vegetables are soft, and then slightly cooled, whipped with a blender, diluted with cream and boiled again. Before serving, chopped greens and slices of feta cheese are added to each plate.
With radish
This classic recipe for beetroot soup has been known since ancient times. It was very popular among our distant ancestors and is still in demand today. To do this first, you will need:
- 3 medium sized beets.
- 4 boiled eggs.
- 4 fresh cucumbers.
- 5 boiled potatoes.
- 60 g of radish.
- 3 tbsp. l vinegar (9%).
- By ½ tbsp. l granulated sugar and table salt.
- Water and greens.
Process description
Having found out what products are needed to repeat the recipe for beetroot soup, a photo of which will be posted just below, you need to figure out the sequence of actions. First of all, you need to do root crops. Beets are peeled, washed, cut into small cubes and poured with marinade, cooked from two liters of water, sugar, salt and vinegar. All this is sent to the stove and briefly boiled over low heat. In just a couple of minutes, part of the resulting broth is poured into a clean container and cleaned to the side. And the beets are again returned to the burner.
When it is completely ready, it is supplemented with pre-expressed broth, cooled and sent to the refrigerator. After some time, the base for the beetroot supplemented with slices of potatoes, slices of cucumber, chopped herbs, radishes and eggs. Ready soup is poured into deep plates and seasoned with sour cream, if desired.