Tasty, vitamin-rich beetroot soup is a real classic of summer Russian cuisine. Usually this soup is eaten cold, but the hot beetroot also has a lot of fans. It can be cooked in meat broth or vegetable broth, fresh beet tops will give a special taste.
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Beetroot Vegetarian: Step by Step Cooking
A pleasant sour taste of the dish gives a decoction of rhubarb stems. 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 contains a moderate amount of calories, adding eggs and sour cream will help to make it more satisfying.
Ingredients:
- 2 large stalks 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 rhubarb from hard fibers, cut into large pieces, put in a pan with water. Bring to a boil, reduce heat and simmer until rhubarb is tender. Remove boiled stems.
Peel potatoes, cut into cubes. Pour water into the pan, add salt, bring to a boil and pour the potatoes. Cook it until half cooked. Add finely chopped carrot and beet tops, sorted and chopped sorrel. Cover the pan and simmer the soup.
Cut beets into small cubes, stew in warmed vegetable oil until soft. Add carrots, grated on a coarse grater. Cook the mixture for another 5 minutes, put it in a pot with soup. Pour in a rhubarb broth, add salt and bay leaf. Add heat, bring the beetroot to a boil and turn off the stove. Let the soup brew for 5-7 minutes.
Pour hot beetroot into plates. Add half a boiled egg and a spoonful of cold sour cream to each. Sprinkle beetroot with freshly ground black pepper, serve with grain or rye bread.
Beetroot with meat: a classic recipe
Real home classics with a bright and rich taste. Such a soup can be boiled in advance and stored in the refrigerator; when heated, it does not lose its beneficial properties.
Ingredients:
- 2 medium-sized young beets;
- 800 ml of meat broth;
- several beef ribs (1 per serving);
- 2 medium-sized 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 beef ribs, put in a pan, pour cold water. Bring the contents of the pan to a boil, remove the foam, cook the ribs on moderate heat until the meat is soft. 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. Simmer without a lid. Finely chop the onion, grate the carrots and beets on a coarse grater. Fry the onions in preheated vegetable oil until transparent, add beets and carrots. Stir the vegetable mass, simmer for about 2 minutes, add 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, mix. Add bay leaf, if necessary, slightly salt and pepper. Cook the soup for another 10 minutes.
Arrange beef ribs on plates, pour hot beetroot. If the ribs are very bulky, you can first cut the meat from them. Finely chop the greens, add to each plate along with fresh sour cream. Serve with brown bread.