Beetroot soup is one of the varieties of cold soups that are very tasty and refreshing in the summer heat. Because such dishes are especially in great demand in the hot season. Let us recall some useful and interesting recipes.
Beetroot in a pot
Cold beetroot soup turns out to be surprisingly pleasant to taste, if it is not just cooked, but insisted in the oven in pots. To prepare the dish, the following components are taken: beetroot - 2 liters or so; small heads of young beets - 3 pieces; fresh cucumbers - 2-3 (just make sure that they are not bitter); green onion feathers - 50-60 g; 3-4 hard boiled eggs; a teaspoon of sugar and the same vinegar (3%); 2 carrots; a bunch of dill; salt as desired. How to cook
cold beetroot
soup ? Separately boil peeled beets and carrots. Strain the broth. Cut vegetables into small strips, add cucumbers. Dice the eggs. Arrange the products in pots, pour the broth, put in a warm oven to insist. To salt. Then take out to cool the dish, sprinkle with chopped herbs. Put sour cream and serve chilled. Boiled meat or pieces of fish are placed in such a cold beetroot soup - in each plate or pot in portions.
Beetroot in Belarusian
Cold soups - a national dish of Slavic cuisine. Its various options can be found among Poles, Belarusians, and Russian nationalities. And they are called refrigerators, beetroots, and botvina. For example, this is how the Belarusian peasants have long been preparing such food. This cold beetroot soup requires products: young beets with leaves (tops) - 500 g; beet kvass - 1.5 liters; young cucumbers - 3 pieces; 5 small onions; 4 eggs; a bunch of dill; several branches of celery; a glass of sour cream; salt, hot pepper, coriander to taste.
Technology-recipe for cold beetroot soup: in a small amount of water (at least 2 glasses), boil the peeled beets. Then finely chop it along with the leaves. Boil
beet kvass, cool, mix with broth. Put sour cream and refrigerate or cellar - insist. Back to the thickening: chop finely chopped onions and dill, celery. Chop cucumbers with straws, eggs into quarters. Season the vegetables with salt, pepper and sprinkle with coriander. Then put in a saucepan with a thick liquid, mix. Let the dish stand for another half an hour, then you can pour it on plates, in each lay an egg slice and a spoonful of sour cream. At will, a slice of lemon is added.
Cold beetroot kvass
As noted above, to cook this cold
beetroot soup
, the recipe recommends using beet kvass. How to make it? This is what you will find out now. Correctly, it is called beet and bread. Kvass requires 0.5 kilograms of black bread. Cut it into small pieces, put in a three-liter jar with warm water (one and a half liters). Put fresh beets in the same place (cut into 6-7 thin slices). Let the jar stand for 2 days in the light, in a warm place. After the specified time, the kvass should be filtered, after which you can cook borscht, beetroot soup, okroshka and other first dishes on it.
Cook skillfully and with pleasure!