In the summer it is so hot and stuffy that I do not even want to eat. And on such days, cold dishes, such as traditional okroshka or beetroot, are very suitable. These dishes are so ancient that there are a great variety of recipes. Every experienced housewife has her own secrets of how to cook cold beetroot . He will not stand in the refrigerator for a long time, because the family will gladly eat everything.
Why is he good
Cooking cold beetroot is not a big deal. It will not take much time from the hostess, and she will have the opportunity to turn to more interesting summer activities, having a full tasty and healthy lunch in the refrigerator. The dish is light, with a rich taste. And the products that make it up are inexpensive, so you can get maximum pleasure at the minimum cost of money. Since there are a lot of varieties of this dish, it is easy to find recipes on how to cook cold beetroot even with sausage or meat, it can be quite satisfying. You can eat beetroot and hot. But the most popular in the summer is the cold lean version of this soup. By the way, it is suitable for those who want to lose weight or adhere to a therapeutic diet.
What products are needed
Learning how to make beetroot cold, you must first prepare the necessary products. The basis of this soup is, quite understandably, beets. It is taken in the amount of 2-3 pieces of medium size. You will also need boiled chicken eggs (4–5 pieces), fresh cucumbers (2–3 pieces are also medium in size), as well as greens: parsley, dill, green onion. And in order to make the beetroot taste more saturated, use sour cream, lemon juice or ordinary vinegar. Salt and sugar are, of course, added. The hostess can change the number of products to her taste. Often boiled beef, not very fatty ham, chicken meat is added here. There are separate recipes for making cold beetroot with crayfish.
How to cook
Beetroot soup is a soup that is cooked in beetroot broth, often with the addition of kvass or cucumber broth. Therefore, when deciding how to cook cold beetroot, first of all, it is necessary to peel the beets, place them in a spacious pan and cook until cooked. Readiness can be checked with a knife (beets should be soft). Remove the vegetables, grate and place back into the beetroot broth. There, add a small amount of vinegar or lemon juice, Put sugar and salt. The taste of the resulting liquid should resemble ordinary kvass as a result. Other products: boiled eggs, cucumbers, meat (if used) is cut into small cubes and sent to a container with soup. And sour cream is added directly to the plates.
Some subtleties
In the winter, you can also cook such a vitamin soup. If it is difficult to get fresh cucumbers, they can be replaced with canned ones. And fresh greens are completely replaced by frozen onions. Often, in European cuisine, beets for this dish are used together with young tops, which gives it not only an additional taste, but also the freshness of greenery. They put fresh radish, bell pepper, boiled carrots here. It is also advised to cut only the egg whites into the soup, and grind the yolks with sour cream, which will be a dressing for the soup. Greens are best crumble, salt and knead a little with your hands, and only then add to the beetroot. In order to make this dish colder, you can put a piece of ice on a plate.
The recipe for making cold beetroot depends on the taste of the hostess. You can use a variety of vegetables and herbs for it, which will give this dish a unique taste and special charm.