Cold beetroot - a step by step recipe. How to cook cold beetroot? Beetroot cold classic

2017-06-01

Hello my dear readers! How are you? We have unbearable heat in Transcarpathia. I have already done more than once, but now it's the turn of another favorite summer soup. Do you love refreshing ice beetroot? Then I give you my favorite classic cold beetroot recipe.

Cold beetroot is prepared in different ways. The following composition of products in the recipe is considered classic: boiled (baked, stewed) beets, fresh cucumbers, hard-boiled eggs, green onion, dill greens, beetroot broth, beetroot or white kvass, sour cream (for dressing finished beetroot).

AT modern recipes the liquid most often is water with table vinegar - I don’t really like this option, but it’s acceptable. Only vinegar must be of high quality.

Sometimes kefir is introduced into the composition of cold beetroot. This is typical for Belarusian and Lithuanian recipes. — classic dish in Belarus and Lithuania. It is not forbidden to use the tops of young beets - there are a lot of "usefulness" in it. Provided that the beets were grown in your backyard or in the country. But, it's time to start cooking - I spoke to you, my dear readers.

Cold beetroot - a classic recipe with a photo

Ingredients

3-4 young medium-sized beets.
5-6 hard boiled eggs.
0.4-0.5 kg of fresh strong pimply cucumbers.
0.2 kg of green onions (a decent bunch).
Young sprigs of dill in any quantity.
One and a half to two liters of white or beet kvass(beetroot broth or water with wine vinegar).
One and a half to two tablespoons of sugar.
Salt.

How to cook

My remarks

Separately, as a side dish, sometimes boiled hot potato- it's really delicious. But I do not recommend introducing potatoes directly into the beetroot plant - the taste becomes less expressive.
It is not forbidden to put in cold soup boiled meat (beef, chicken, lean pork) and even boiled sausage. The meat supplement should be small in volume. Its task is to make beetroot more satisfying without losing its refreshing taste.
Not classical but tasty supplement- a little grated horseradish. Beets and horseradish are very friendly - why not try to combine them here?

How to cook a cold classic beetroot, we have taken it apart step by step. I would be glad if it summer light you will like the soup.

Beetroot cold - great dish on hot days

In the summer heat, many housewives remember recipes for cold soups, because homemade ones somehow don’t like dishes piping hot. The most common and well-known option is okroshka, which is cooked on both whey and kvass. But if it is already boring, then we advise you to cook cold beetroot. it light dish and refreshing, and the ingredients for its composition can be found in almost every home.

Let's start with the fact that beetroot can be cooked according to different recipes, each of them is interesting in its own way. In any case, this cold soup in the heat is able to give strength and invigorate. You will spend a minimum of time, effort and ingredients on cooking, and the result will surely please even the most capricious family member.

According to the classical recipe, it is supposed to make beetroot from bread kvass and beetroot broth, and besides this, we need a few components from a fresh crop:

3 beets;
2 boiled eggs;
2 fresh cucumbers;
2 potatoes;
a bunch of green onions;
greens to taste;
vinegar (can be replaced with lemon juice);
salt, sugar and other spices at your discretion.

Ideal if you have a vegetable from a fresh crop with tops on hand. However, you can cook cold beetroot and from ripe vegetables: it will turn out no less tasty.

How to cook cold beetroot according to the classic recipe

We begin work on the dish with the processing of beets. First you need to cut off the leaves along with the petioles, peel the fruit. In the meantime, a saucepan with 2 liters of water can already be on the stove, in which sugar is added to taste and a little vinegar (or lemon juice). There we lower the beets and cook them until tender.

It is advisable to marinate the beets before cooking the soup.

Now you need to take out the vegetable and chop it. How exactly to do this - each hostess decides at her own discretion. A cold beetroot will look beautiful, for which the fruit is cut into strips. But someone likes soup, where the vegetable is not so noticeable, as it is rubbed on a grater.

We lower the crushed beets into the broth, it is necessary that it infuse, take its unique bright color from the fruit, and cool down. We have time to process the beet leaves. They need to be finely chopped and poured over with boiling water. Now carefully wash the cucumbers and cut them into strips.

We turn to potatoes, which had to be boiled in advance in their skins and cooled. We cut it small cubes. Grind the green onion and rub it with a pinch of salt.

Let's prepare the eggs, which should have been hard-boiled in advance. We clean them from the shell and cut each of them into four parts. You can put prepared ingredients in a saucepan - chopped beet leaves and potatoes, onions and cucumbers. Pour the products with cold broth and mix. You need to taste the soup and, if necessary, add salt.

It remains to pour the cold beetroot on plates. We serve it to the table, spreading a quarter of an egg, herbs and sour cream into each serving.

Useful properties of summer beetroot soup

Let's talk about the benefits of cold soup based on beets and its decoction. Moreover, we underestimate this product today. Our ancient ancestors, by the way, used only tops for cooking, and the root crop itself and infusions based on it were considered a real medicine.

For example, beets are useful in having a large number vitamins, macro- and microelements. It contains thiamine, riboflavin, ascorbic acid, potassium, magnesium, sodium, iron, manganese, chlorine and iodine. Even Hippocrates recommended not to disdain in the treatment of beetroot decoction. For example, it has been used to heal ulcers and raise hemoglobin levels.

Beetroot soup is not only tasty, but also very healthy.

Beets help to improve the lymphatic system. It cleanses the liver and normalizes the gallbladder. Due to the presence of iodine, this product is indicated for problems with the endocrine system. Invaluable is his help in the fight against hypertension.

Beetroot juice lowers blood pressure and rids the body of excess cholesterol. It improves the functioning of the digestive tract and strengthens the immune system. However, if someone close has a stomach or duodenal ulcer, then they need to eat cold beetroot with caution. As an option, we advise you to prepare a dish with the addition of kefir instead of beetroot broth.

Cold kefir soup with mayonnaise dressing

This dish is very light and at the same time spicy. It could become one of my favorites. summer meals, not inferior in taste to the famous okroshka. What we need to prepare it:

600 ml of kefir;
mayonnaise;
mustard;
1 beet;
200 g radishes;
a bunch of greens and feather onions;
2 eggs.

First you need to boil the beets, after which we remove the peel from it. Rub the fruit coarse grater and put in a soup bowl. You can also add washed and grated radishes there.

We prepare dressing from mayonnaise and mustard. We combine sauces together to get a bright and specific taste. It will give the dish freshness and a little spiciness.

Cold beetroot on kefir is a great alternative to okroshka

Now you can cut the greens and add it to the rest of the products. We mix the ingredients, season them with sauce, and then pour the dish with kefir. We lay out the cold beetroot on plates. Add in peeled eggs, cut into quarters.

This option can be prepared in advance and stored in the refrigerator in a completely ready-to-eat form. When the soup is infused, it becomes even tastier. Since we are preparing cold beetroot with kefir, it will be useful even with problems with the gastrointestinal tract.

What else is beautiful cold beetroot? Of course, with its appetizing appearance. Bright red beet color goes well with white sour cream, sunny yolk and fresh greens.

Therefore, just one look at the food awakens a brutal appetite. At the same time, ladies may not be afraid for the figure, since the soup contains practically no calories and fats.

True, lovers sometimes add something meat to the beetroot - sausages or boiled meat. In this case, the dish becomes more satisfying. We advise you to experiment with its base: you can use not only kefir or beetroot broth, but whey, matsoni, natural yogurt.

How to cook cold beetroot - 5 delicious recipes!

In summer, besides okroshka, you can serve a little forgotten, but also very tasty beetroot to the table.

Beetroot soup is traditionally prepared with beetroot broth, kvass, kefir and even mineral water. Beetroot, or holodnik, is a great alternative to cold borscht and okroshka. Poland, Lithuania and Belarus are considered the homeland of beetroot.

If the taste of beetroot needs to be made more sour, brine, lemon juice or table vinegar. Ready-made beetroot must be infused in the refrigerator for 1-2 hours.

Classic beetroot consists of:

Beet broth and kvass: A decoction is obtained by boiling beets in water, and kvass is taken sour okroshchny or bread, beet kvass prepared in a special way is also suitable. Beetroot can be cooked without kvass by increasing the rate of beet broth;

Beets. Tastier soup it turns out with young small beets, but last year's good beetroot will not spoil, and canned and baked beets are also well suited. It is rubbed on a grater or finely cut;

cucumber. Fresh cucumber gives this cold soup a special summer flavor;

Boiled egg. Hard-boiled eggs can be grated or finely chopped. Be sure to leave a few cut in half for decoration;

Greens: green onions, dill, parsley, cilantro, etc. Greens give the soup freshness, and beetroot is unthinkable without it;

Sour cream. Sour cream is used in beetroot as a dressing.

Sometimes they also add to the beetroot (refrigerator):

other vegetables. It is customary to add the same vegetables to beetroot as in traditional borscht: potatoes, carrots, sometimes cabbage and tomatoes (or tomato);

Dairy products. They serve as filling for beetroot and are very popular: matsoni, kefir, curdled milk, ayran and tan, buttermilk, whey;

Mineral water. Mineral water quite often replaces beetroot broth and kvass in beetroot. It makes the soup lighter. The only thing to consider, if water is used as the basis of a beetroot or refrigerator, 2 times more sour cream should be put in such a soup;

boiled meat(optional element). Boiled meat makes beetroot look like okroshka, which many gourmets consider blasphemy. However, the meat will not spoil the taste of the soup itself. In addition to meat, poultry or ham can be put in a beetroot;

Boiled seafood and fish(optional element). Traditionally, they went to beetroot boiled crayfish. But you can try to make this soup with boiled fish or even canned, boiled crayfish can be replaced with shrimp or squid.

1. Beetroot on kefir

Ingredients:

Cucumbers-350 g
kefir-1 l
green onion-30 g
beets-350 g
dill-30 g
garlic-2 cloves
salt - to taste

This diet cold soup is based on raw beets. The soup is very healthy and easy to prepare. Grate the cucumber on a coarse grater. If the skin is bitter, remove it first. Peel the raw young beets and grate on a fine grater.

Put cucumbers and beets in a large bowl or pan, add kefir and finely chopped greens. Salt and add very finely chopped garlic. Mix well, add some cold water, check for salt and serve sprinkled with herbs.

2. Beetroot on kvass

Ingredients:

Young beets with tops - 400 grams
carrots -100 grams
bread kvass -1.3 l
vinegar 3% - two tablespoons
green onion -100 grams
cucumber -250 grams
sour cream -200 grams
sugar - one teaspoon
chopped dill greens -80 grams
boiled egg-4 pcs.
salt - to taste

Separate the beets from the tops, peel and cut into strips. Cut off the stems from the tops and cut them into pieces. Together with chopped beets, fill hot water, add vinegar and cook under the lid until tender. At the end of cooking, add the green part of the tops, cut into strips, and add to a boil. Let's cool.

Cucumbers cut into strips. Finely chop the onion. Cut the carrots into strips, let them cool and cool. Lightly mix carrots, beets with broth and tops, cucumbers and onions with some sour cream, salt and sugar. Pour strained kvass and mix.

When serving, pour beetroot into bowls, put half a boiled egg, the remaining sour cream and dill.

3. Beetroot with quail eggs

Ingredients:

Small beets-3-4 pcs.
small carrots-3-4 pcs.
small potatoes - 3-4 pcs.
quail eggs-3-4 pcs.
cucumber-1 pc.
beetroot tops - to taste
green onions - to taste
dill - to taste
sugar-1 tsp
salt - to taste
sour cream-1-2 tbsp.
For vinegar:
red wine vinegar-1-2 tbsp
handful of raspberries

First, we suggest making raspberry vinegar. Just put some raspberries in red wine vinegar and let it steep. Boil the beets with vinegar or lemon juice to keep the color vibrant. Cool the water in which the beet is boiled, it will become the basis of the beetroot.

Boil potatoes, carrots and eggs separately. Cut all vegetables and eggs in half. Let cool completely. Finely chop or grate the cucumber. Mix green onions with salt. Add all ingredients to chilled beetroot. Add more salt and a little vinegar to taste. Serve beetroot with sour cream.

You can add a little more mustard, especially delicious with mustard grains.

4. Beetroot on kefir with green onions

Ingredients:

Beets-2 pcs.
cucumbers-2 pcs.
eggs-4 pcs.
green onions - 3-4 stalks
dill-3 tbsp
kefir-700 ml
salt, pepper - to taste

Wash vegetables. Bake beets in foil at 180 degrees for about 30 minutes. Cucumbers, if desired, peel and cut into small cubes. Chop green onions and dill.

Boil the eggs, cool and chop finely. Combine all ingredients, pour kefir and mix. Salt and pepper. Refrigerator is ready!

5. Beet okroshka

Ingredients:

Eggs-3-4 pcs.
radish-1 bunch
green onions - to taste
dill - to taste
cucumbers-300 g
beets-1 pc.
tomatoes-200 g
potatoes-1-2 pcs.
sausage-150 g
vinegar - to taste
salt - to taste
sour cream - to taste
sugar - to taste

Peel the beets, cut into circles and pour water, cook until tender. Add vinegar to the prepared broth and cool. Boil eggs for 8 minutes, cool in cold water. Peel potatoes, boil until tender, let cool.

Finely chop green onions and dill, add diced cucumbers, eggs, sausage, potatoes, radishes, sliced tomatoes. Salt to taste. Add a little sugar to the beetroot broth. Arrange the finished okroshka on plates and pour beetroot broth, add sour cream and serve.

Small Tips

To make the broth more saturated in color, you can add a few drops of vinegar, lemon juice or citric acid. For beetroot, all the ingredients can not only be cut into cubes or strips, but also grated. When preparing this soup, you should not spare sour cream. It enriches the taste.

If the taste of beetroot needs to be made more sour, pickle brine, lemon juice or vinegar are added to it. You can experiment with beetroot flavor by combining fresh ingredients with salted or pickled ones. Ready-made beetroot must be infused in the refrigerator for 1-2 hours.

Beetroot, like okroshka, is served in different ways: both in a mixed and seasoned form, and all the ingredients separately.
Seasoned beetroot can be stored in the refrigerator for 1 day, otherwise it can become very viscous and sour in taste. But the most delicious is fresh infused beetroot or cold beetroot.

Step-by-step recipes for cold beetroot: classic, quick, with sausage, radishes and tomatoes, with pickled beets, with beet tops

2018-06-14 Irina Naumova

Grade
prescription

5228

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

carbohydrates

7 gr.

40 kcal.

Option 1: Cold beetroot - a classic recipe

Cold beetroot is ideal in the hot season, cools, saturates with vitamins - this soup is very healthy. It is necessarily cooked with beets, sometimes even with beet tops. Some housewives introduce sausage, potatoes, mustard, beets, vinegar and other ingredients into the soup. Beetroot cold classic is not at all difficult to prepare, even an inexperienced hostess can handle it.

Ingredients:

three hundred grams of beets;
one and a half tablespoons of vinegar 9%;
two liters of water;
400 gr potatoes;
three chicken eggs;
two fresh cucumbers;
a bunch of green onions and dill;
salt to taste;
sour cream for serving.

Step-by-step recipe for cold beetroot classic

Since we cook cold beetroot, all ingredients must be cold during cutting.

It is better to boil vegetables in advance, let them cool. For example, you can boil everything the night before, and cook the beetroot itself in the morning.

Wash the beets, place in a saucepan and cover with water. After it boils, turn down the heat and simmer on low heat.

Note: To reduce the cooking time, you can do the following. We clean the beets, cut into two or four parts. Fill with water, immediately introduce vinegar and cook until tender for about an hour. We cool directly in the broth.

We do not peel the potatoes, wash them thoroughly and boil them “in their uniforms”. Then drain completely hot water, cool the potatoes.

Eggs are also boiled separately. First, carefully wash the shell from the remnants of droppings and feathers. Pour in water, add a little salt and cook hard-boiled for about fifteen to twenty minutes.

Then pour boiling water, pour cold water and cool completely.

boiled cold beets rub on a grater with large holes. We do not pour out the broth, we filter it and add two liters of cold boiled water.

We take fresh cucumbers, wash them and remove the peel. Cut off the bitter ass and grate on a coarse grater. You can also cut cucumbers into thin strips or cubes.

Note: Grated cucumbers give a better taste to cold beetroot, so the soup itself is less infused.

FROM boiled potatoes remove the skin, cut the root crop into a small cube.

Rinse green onions, cut into small rings. If you love dill, it will complement beetroot well. Wash it and chop finely with a knife.

Place all prepared ingredients in a bowl. Fill with a decoction diluted with cold water. Salt to taste and stir.

Beetroot cold classic should be infused for about forty minutes. To serve, eggs can be chopped finely with a knife, or cut into halves or quarters.

Put sour cream on the table and treat your family to a delicious dinner.

Option 2: A quick recipe for cold beetroot classic

Beetroot takes a long time to cook. We will reduce the time of preparation of ingredients due to ready-made boiled beets. It is sold in almost all stores in vacuum packaging. We will only have to boil the eggs, and this will take no more than twenty minutes.

Ingredients:

4 boiled beets;
three medium fresh cucumbers;
medium bunch of dill;
half a bunch of green onions;
four chicken eggs;
1.5 liters of boiled cold water;
150 gr sour cream;
2 tea spoons of mustard;
1 table spoon of lemon juice;
1 table of spoons of granulated sugar;
salt to taste.

How to quickly cook beetroot cold classic

Boiled beets cut into thin strips. Add lemon juice to it to keep the color bright and saturated.

Wash fresh cucumbers, we will not remove the peel. Cut off the bitter base and cut into the same thin strips.

Dill and green onions are washed, dried and finely chopped.

Mix beets, cucumbers and herbs. Fill with water, mix and leave in the refrigerator for forty minutes to infuse.

Note: If desired, you can add the specified amount of granulated sugar.

While the cold classic beetroot cooked on hastily, it comes, boil hard-boiled eggs.

After they cool, cut into cubes.

Mix sour cream and mustard in a bowl.

We take out a saucepan with beetroot, pour it into plates. In each serving, put a tablespoon of sour cream mustard dressing and a few chopped eggs.

Note: Eggs can be cut into quarters or halves, put on plates in this form. So each portion will look more interesting.

Option 3: Cold beetroot with sausage, radishes and tomatoes

To make a light refreshing soup more satisfying, add some boiled sausage. The radish will make the beetroot spicier and the tomatoes juicier.

Ingredients:

three hundred grams of boiled sausage;
3 beets;
three large potato tubers;
3 eggs;
two cucumbers;
two hundred grams of radish;
two hundred grams of tomatoes;
1 bunch of dill;
1/2 bunch of green onions;
salt to taste;
1 teaspoon lemon juice;
1 tbsp sugar;
sour cream.

Step by step recipe

First of all, you need to boil beets, potatoes and eggs separately from each other. Then everything is completely cooled to room temperature.

Peel potatoes, cut into cubes. We do the same with eggs. We take any boiled sausage, cut it in the same way as everything else.

Wash cucumbers and tomatoes. We cut off the buttocks from the cucumbers, cut out the base of the stalk from the tomatoes. Cut into cubes and add to the rest of the ingredients.

Wash the radishes, cut off the tails and chop into thin halves of the plates. We ship there.

In boiled cold water, dissolve sugar and lemon juice. Boiled, chopped beets are added to the resulting solution and add salt to taste. We have prepared the liquid component.

First, we lay out the mixed vegetables on the plates, pour the liquid dressing with beets. Sprinkle chopped greens, put a spoonful of sour cream.

Eggs are either chopped finely to vegetables, or cut in halves and put in each plate.

Option 4: Cold beetroot with pickled beets

An interesting version of beetroot with pickled beets. This recipe does not contain sausage, radish, potatoes and other additional ingredients. The minimum set of products, prepared quickly and easily.

Ingredients:

2 liters of cold boiled water;
two hundred grams of cucumbers;
1/2 teaspoon salt;
2 chicken eggs;
2 bunches of green onions;
800 gr of pickled beets;
2 bunches of dill;
200 gr sour cream.

How to cook

Take the pickled beets along with the marinade - the beetroot will only taste better.

Be sure to boil the water for the soup and cool completely.

Wash the shell and boil the eggs. Add a little salt to the water, make the fire medium.

We rub the pickled beets on a grater with large holes.

Rinse the cucumbers, cut them into small cubes.

Completely cut the boiled eggs, also chop into cubes of the same size as the cucumber.

We wash the greens, finely chop with a knife. Most importantly, do not use dill roots - they are tough and will not work in such a soup. Just cut them and dry them, they will come in handy in the preparation of other dishes.

Put pickled beets, eggs, cucumbers and greenfinch in a saucepan. Pour the beet marinade and boiled cold water.

Mix and taste. Salt a little, add a little sugar to balance the taste.

Serve with sour cream.

Option 5: Cold beetroot with beet tops

Some housewives classify this recipe as a classic, many cook beetroot along with tops.

Ingredients:

2 beets with tops;
200 gr potatoes;
1 carrot;
1 cucumber;
6 radishes;
100 gr boiled sausage;
4 eggs;
1/2 lemon;
spices to taste;
sour cream for serving.

Step by step recipe

We take the beets and thoroughly wash them together with the tops. Then the tops are cut off, the stems and leaves are separated from each other with a knife.

Leaves of tops are folded into a bag and put in the refrigerator.

Cut the stalks into strips. In the future, all vegetables will be cut in the same way.

Peel the potatoes, immediately cut into strips. Put in a saucepan and pour two liters of water. Waiting for it to boil.

When the water begins to boil, put the chopped stalks of the tops.

We clean the carrots from the top layer, cut into strips like stalks. Lightly fry it in a little oil.

We cut the beetroot itself into thin strips and fry a little bit separately from the carrots with no large quantity oils. Bring to softness and pour in the juice of half a lemon.

We put the fried beets and carrots in a saucepan with broth. Cook everything together for another five minutes and turn off the heat. Cool down completely.

Wash fresh cucumber, cut into thin strips.

Rinse the radish, chop into thin slices.

Cut boiled sausage into strips.

When the contents of the pan have cooled completely, add the rest of the ingredients and mix. Let stand for two to three hours, so that everything is well infused.

Before serving, boil hard-boiled eggs, cool them completely. We take out the tops from the refrigerator and chop them finely.

Pour the cold beetroot into bowls. We pour a little tops, put half an egg in each, put a spoonful of sour cream.

Beetroot in popularity among liquid first courses can be compared with borscht. Almost all of his recipes are identical, the difference is only in the added products. Try making cold beetroot. Classic recipe offered in various variations.

Classic cold beetroot

The cold recipe of the classic beetroot is very satisfying and healthy dish. After it, satiety is felt for a long time.

For cooking you will need the following ingredients:

beets - 0.5 kg;
greens, lettuce leaves - 100 g;
chicken eggs - 3 pcs.;
cucumber - 200 g;
green onion - 30 g;
lim. juice - 2 teaspoons;
salt - ½ teaspoon;
sugar - ½ teaspoon;
sour cream - 120 g.

To begin with, it is thoroughly washed, peeled and boiled over high heat with lemon juice and water beets. After the water begins to boil, the fire is reduced to medium and cooking continues for another 40 minutes.

Hard-boiled eggs are divided into yolks and whites. The latter are cut into small cubes. The same is done with cucumbers. Greens are finely cut, and lettuce is cut into small strips.

Check the readiness of the beets with a fork. If it is soft enough, then the vegetable is taken out of the pan and transferred to cold water. The broth is filtered through cheesecloth into a bowl prepared in advance. It should turn out at least one and a half liters. If the amount does not match, you can add water to the desired volume. Now the broth should cool down.

The beets are cut into cubes and placed in another pan along with eggs, cucumbers, herbs and sour cream. Salt and sugar are added. All this is poured with cooled broth. Cold beetroot is ready.

With added sausage

For those who like a heartier lunch, you can cook beetroot with sausage.

What you need:

beets - 2 pcs.;
potatoes - 5 pcs.;
any boiled sausage - 250 g;
chicken eggs - 4 pcs.;
cucumber - 5 pcs.;
apple cider vinegar - 1 teaspoon;
salt.