Calories: Not specified
Time for preparing: Not specified
The classic hot beetroot with tops is a tasty and thick first course that our great-grandmothers cooked for dinner. According to the recipe, in this soup, as in borscht, you can add any vegetables that are in stock - white or chinese cabbage, celery, parsnips, tomatoes. Vegetable assortment depends on the region in which you live. It is important to properly prepare the beetroot base, and the rest will follow!
This dish is cooked on meat broth - beef, chicken. For lean or vegetarian menu take regular filtered or spring water.
It will take 50 minutes to prepare. The ingredients in the recipe make 6 servings. Do not confuse this dish with.
Ingredients:
- beets with tops - 350 g;
- onion - 80 g;
- potatoes - 200 g;
- carrots - 80 g;
- bell pepper- 200 g;
- zucchini - 200 g;
- garlic - 4 teeth;
- fatty salted brisket - 50 g;
- meat broth- 2 l;
- salt, pepper, dill, sour cream, vegetable oil.
Recipe with photo step by step:
For cooking, we take young beets up to 3 centimeters in size. We cut the vegetables into thin slices, chop the tops with stems into strips. Pour the meat broth into the pan, throw the beets with the tops.
Bring to a boil, cook over moderate heat for 15 minutes. 
Chop the onion finely. Grate the carrots on a coarse grater. In a frying pan, heat a tablespoon of refined vegetable oil for frying, sauté the vegetables for 7 minutes until soft. 
We cut the potatoes into large pieces, the zucchini into small cubes. Throw the vegetables into the pot of simmering soup. 
Then add the browned vegetables. 
We clean the sweet bell pepper from seeds, cut into cubes. We choose fragrant, fleshy peppers so that it enriches the dish with taste and aroma. 
Salt to taste, cook for about 15 minutes over low heat until the potatoes are ready. 
We clean the garlic cloves from the husk. Salted brisket without skin, cut into small cubes. Grind garlic with lard and black pepper in a mortar. 
Add the mashed lard with garlic to the pan, mix, leave to infuse for 20 minutes. 
Before serving, season the soup with sour cream and fresh dill. 
Enjoy your meal!
Still very tasty
Description
If in winter it is pleasant to eat a plate of hot borscht, then in the heat his younger brother will have to come to the table - cold borscht, he is a cold or beetroot - a simple dish, but what a bright and appetizing!
refreshing, cool, delicious beetroot What a great first course on a summer day! To prepare this cold soup, you do not need to stand at the stove over a boiling pot and sizzling pan, stirring and frying. And cooking and eating cold borscht is nice, like gazpacho!
Compared with last year's recipe beetroot on kefir, this one - on an infusion of boiled beets - turned out to be much tastier. Try and compare!
Ingredients:
- 3-4 small beetroots with tops;
- 3-4 potatoes;
- 2 eggs;
- 2 fresh cucumber;
- 700-800 ml cool boiled water; Spices to your taste: pepper, salt, sugar, vinegar, horseradish, sunflower oil. Approximately:
- 0.5 teaspoon of salt;
- 1 tablespoon of sugar without top;
- 1/8 teaspoon black ground pepper;
- 1 teaspoon horseradish;
- 1 tablespoon of vegetable oil;
- 1 tablespoon of vinegar.
Instruction:
To cook not only delicious, but also beautiful, rich-colored beetroot, choose a bright beetroot! You can recognize it if you lightly scratch the peel with your fingernail.
Boil in their skins or bake in foil until soft potatoes and beetroot. Boil eggs hard boiled. Wash cucumbers thoroughly.
Pour the prepared vegetables cold water to make it easier to peel, and when cool, peel. Eggs are also peeled and cut into halves.
We cut vegetables - potatoes, beetroot, cucumber - into strips. In some recipes, it is advised to grate, but chopped vegetables look much more interesting and do not knead in mashed potatoes while stirring the beetroot. Prettier and more appetizing. And to get a neat straw, I used.
Set aside potatoes and cucumbers for now, and pour beets with boiled cold water for 20 minutes. During this time, the infusion will acquire a beautiful ruby color. 
Before we add spices to it, carefully throw the beet straw into a colander so that the tender boiled beets do not warm up when mixing the infusion with seasonings. Then add salt, pepper, sugar, oil, vinegar and horseradish to the infusion. Mix well and try. If necessary, add sweets, salt, sour or spicy.
Now we put potatoes, cucumber, beet in the plates, you can put pieces of sausage or boiled meat and fill with dressing.
Place half an egg on top.
beet tops dip in cold water for a few minutes, then rinse thoroughly under running water and dry a little. We select the youngest leaves and cut into narrow strips. We will add tops to the plate instead of greens - and you will get the most authentic, original and elegant beetroot! By the way, there is even more benefit in beet leaves than in the root crop itself. It’s just sweet beetroot, so they eat it more willingly. And the tops can be a little bitter. If you feel a peculiar taste - you can pour over the leaves with boiling water, the bitterness will disappear. But it is better to eat fresh emerald leaves with bright raspberry veins! After all, they will help improve heart function and metabolism, memory and attention, and also - to feel young and full of energy!
One of the varieties of soups are beetroot. This is a beetroot dish, a kind. It is especially popular in winter.
It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. Whoever invented this amazing dish, he made a real gift for the world of culinary.
As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the dish a special taste and flavor. Today we will share with you 6 classic recipes for a wonderful hot soup. I also suggest checking out the recipes.
Ingredients:
- Chilled beef - 500 g;
- Tomato juice - 1 tbsp.;
- Beets - 2 pcs. (large);
- Potato - 5 pcs.;
- Carrot - 1 pc. (large);
- Onion - 1 pc.;
- Vegetable oil - 3 tbsp. l.;
- Dill greens - 1 bunch;
- Salt - to taste;
- Black pepper - to taste.
- Water - 3 liters.
Cooking method:
1. We prepare the broth, cut the meat into pieces, put them in a saucepan and pour cold water. saucepan with ingredients on fire. After a while, we collect the scalded foam with a slotted spoon or spoon. Reduce the heat and simmer the broth for 1.5 hours.
2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Simmer for 20 minutes until potatoes are soft.
3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a pan with vegetable oil until golden brown.
4. Peel, wash the beets and grate. Fry it in a pan with vegetable oil under a closed lid until it becomes soft, about 10 minutes
5. Then pour into the pan tomato juice. Simmer everything together for another 10 minutes until the dressing is thick.
6. In the broth, when the potatoes are ready, add the fried onions and carrots. And then the beetroot dressing
7. Cook everything together for about 15 minutes. Add salt, pepper and Bay leaf.
8. Finely chop the greens and also add to the pan. Cook for another 2-3 minutes.
9. Then turn off the stove and leave to stand for about half an hour. Divide hot food among plates. Serve with sour cream. Enjoy your meal.
Soup with step by step photos
Ingredients:
- Meat broth - 2.5 liters;
- Beets - 2 pcs.;
- Carrots - 1 pc.;
- Potato - 5 pcs.;
- Onion - 1 pc.;
- Sugar - to taste;
- Parsley - 1 bunch;
- Tomato paste - 2 tablespoons;
- Bay leaf - to taste;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
We clean the beets with carrots and rub on a coarse grater.
Finely chop the onion.
We also peel the potatoes and cut them into medium-sized cubes.
In a frying pan in vegetable oil, first of all, fry the onion until golden brown, and then put the carrot here, fry it for 2 - 3 minutes, then add the beets there and continue to simmer. We season everything with tomato paste, mix thoroughly and leave on fire for another minute. Add sugar, pepper and salt to taste.
In a separate saucepan, bring the meat broth to a boil, let the diced potatoes go there and cook it until tender.
We put our vegetable fry, lavrushka into the pan and cook for another 5 minutes.
When our dish is ready, then pour it into portioned plates, sprinkle with parsley and season with sour cream.
Tops Recipe
Ingredients:
- Beets with tops - 350 g;
- Onion - 80 g;
- Green onion - 50 gr.;
- Potatoes - 200 g;
- Carrots - 80 g;
- Meat broth - 2 l;
- Salt, pepper and herbs - to taste.
Cooking method:
1. Let's cook meat broth from cooked beef.
2. Peel and cut the beets and carrots into thin strips.
3. Chop the onion into small cubes.
4. We will also wash, peel and cut the potatoes.
5. Finely chop green onion and beetroot.
7. While the vegetables are fried, let the potatoes go into the boiling broth and cook.
8. 10 minutes before the potatoes are ready, we send the grated beets to the soup, after some time, after it, the tops.
9. Cook for another 10 minutes and put roast, herbs, bay leaf in it, pepper and salt.
10. After that, let the beetroot brew under the lid for a while.
11. To cook this soup with tops, the classic recipe will have to be slightly changed.
Hot beetroot with chicken
Ingredients:
- Chicken - 500 gr.
- Onion - 1 pc.
- Carrot - 1 pc.
- Beets - 1 pc.
- Potatoes - 3 pcs.
- Tomato paste - 1 tbsp. a spoon
- Salt and black pepper - to taste
- Bay leaf - 2 pcs
- Sour cream.
Cooking method:
1. Prepare the meat. We put the chicken in a saucepan and fill it with cold water, put it on the fire and wait for it to boil. As soon as the broth boils, remove the foam, set slow fire and salt. Cook the chicken until done.
2. At this time, we are preparing the rest of the ingredients. We take the onion, peel it from the husk and wash it under running water. Next, finely chop. We clean the carrots from the peel, wash well. Next, chop the carrots into thin strips. We clean the beets, wash them and cut into thin strips.
3. We take a frying pan, pour a little oil and heat it well. Put chopped onions and carrots on a preheated pan. Now you need to add to the pan to the vegetables and beets. Then fry, stirring constantly.
4. Add to the pan tomato paste and hot broth. Cover the pan with a lid and leave to simmer over low heat until the beets are cooked.
5. Peel the potatoes, rinse well and cut into cubes. We put the potatoes in the meat broth when the chicken is ready.
6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until tender, and before removing from the stove, you need to add greens and bay leaves to it.
7. It is necessary to let the dish brew for 1-1.5 hours, and then it is ready for use. It needs to be poured into plates and add a little sour cream.
Classic beetroot without meat
Ingredients:
- Beets - 250-350 gr.
- Carrots - 150-200 gr.
- Potatoes - 200 gr.
- Tomatoes - 400 gr.
- Onion - 70 gr.
- Salt - 1.5 tbsp. spoons
- Sugar - 1 teaspoon
- Sour cream - 100-200 gr.
- Greens - 0.5 bunch
- Lavrushka - 2-3 sheets.
Cooking method:
1. We prepare vegetables: after cleaning and washing the beets and carrots, rub them on a coarse grater, cut the potatoes into slices as well, finely cut the onion.
2. Scald the tomatoes with boiling water and remove the skin, finely chop.
3. In a well-heated pan in vegetable oil, fry the onion until golden brown.
4. Then add the carrots here, fry for another 2 - 3 minutes, send the beets there and continue to fry, then add the tomatoes and simmer for 5-7 minutes.
5. Meanwhile, in a separate saucepan, bring the water to a boil, then release the diced potatoes there and cook it until tender.
6. Add sugar, pepper and salt to taste,
7. After that, we send our vegetable roast to the pan, add lavrushka and cook for another 5 minutes.
8. When serving, season with herbs and sour cream. Enjoy your meal.
Video on how to cook delicious beetroot with eggs
Enjoy your meal!!!
Step-by-step recipes for cooking hot and cold beetroot with tops with meat, sausage, fish
2018-06-19 Marina DankoGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
6 gr.
6 gr.
carbohydrates
8 gr.115 kcal.
Option 1: The classic recipe for hot beetroot with broth tops
You will have to tinker with the choice of the title component - the beets should be young and freshly picked. Often, sellers independently separate the tops from root crops and offer them separately, there is nothing insidious in their actions - so tender greenery easier to save when transporting. Make sure that the "age" of the tops is about the same as the beets, they should be medium-sized, juicy and brightly colored.
Ingredients:
- a bunch of young beets with tender tops;
- pork with bones - 700 gr.;
- a couple of small onions;
- clove of garlic;
- three tablespoons of apple cider vinegar;
- half a glass of thick fat sour cream;
- half a spoonful of salt and fine pepper;
- a handful of fresh dill;
- a large leaf of laurel;
- a spoonful of cornstarch.
Step-by-step recipe for beetroot with tops
Cut off the tops from the tubers and temporarily set aside, rinse the beets themselves in a bowl cold water then boil until done. Let cool slightly, peel and grate coarsely, cover the bowl and set aside for now.
Without separating the meat from the bones, salt it, pepper it and fry it strongly in a cauldron in hot oil. Add one and a half liters of water, reduce the temperature by boiling and simmer until tender. Put the meat on a plate, let it cool slightly and remove from the bones. After straining the broth into a clean saucepan, put the pieces of meat into it.
Add the volume of broth with boiling water to the amount of about one and a half liters. Peel and finely chop the onion, chop the garlic, add to the meat, salt and pepper to taste, put the parsley.
Beet tops, thoroughly washed, cut into pieces a couple of centimeters. Dip in the soup along with grated beets, boil for half an hour until the tops are soft. Pour a little vinegar, salt to taste.
Mix starch with half a glass of cold water. Slowly pour into the soup and stir until the beetroot thickens. Remove from heat and season with chopped dill.
Option 2: Hot beetroot with greens - a quick recipe
To the beetroot, if serving it directly from the stove, offer fresh bread with fried onions and hot cracklings. Often, such soups are offered with grated vigorous horseradish, it can be added to soup or thinly spread on a slice of bread.
Ingredients:
- a third of a kilogram of young beets with tops;
- one onion;
- a couple of medium-sized potatoes;
- large juicy fruit of bell pepper;
- medium-sized sweet carrot;
- two hundred grams of zucchini pulp;
- half a garlic head;
- broth, meat - two liters;
- a glass of medium-calorie sour cream;
- a handful of chopped dill;
- vegetable oil;
- fine salt and pepper;
- one hundred grams of salted fatty brisket.
How to quickly cook beetroot with tops
Better than others, small root crops, up to three centimeters in size, are suitable. Wash them and separate the tops, peel off the thin skin and cut the roots into thin circles. Dissolve the greens along with the stems in strips. Heat and bring the broth to a boil, dip the beets into it along with the tops. After the second boil, turn down the heat and cook for fifteen minutes.
Under a massive frying pan, turn on the burner. While it is warming up, peel and finely chop the onion, and grate the carrots through coarse grater. Heat a tablespoon of oil in a frying pan and sauté the vegetables in it until softened. We cut the peeled potatoes coarsely, and the zucchini, on the contrary, into small cubes. We lower the vegetables into the pot to the boiling soup, then put the browning there.
Cut the sweet pepper in half and take out all the seeds from the inside. Dissolve the pulp into cubes, add to the soup and note the time - it will take about a quarter of an hour. Salt the beetroot to taste and pepper a little. small cubes chop the brisket, peel the garlic, grind in a small mortar with lard and black pepper. Season the soup with this mixture, mix and leave for twenty minutes, brew. We flavor the soup with sour cream and herbs when serving.
Option 3: Cold beetroot with tops in Belarusian
We choose sausage according to the principle “cheap does not mean bad”. There is no need to sort through the varieties, take the one you trust or any, based on two requirements: no visible pieces of bacon and low humidity.
Ingredients:
- fresh large cucumber;
- sweet carrot;
- two fresh eggs;
- 150 grams of boiled sausage;
- half a small lemon;
- fine salt and pepper;
- a spoonful of sugar;
- lean refined oil;
- half a glass of slightly sour sour cream;
- two young beets and tops from them;
- a couple of medium-sized potatoes;
- two handfuls of small radishes.
How to cook
Wash the young beets together with the tops, then separate the tuber, and disassemble the tops into leaves and stems. The green part will be needed at the very end of the beetroot cooking, put it in the refrigerator for now. Rinse the stems again, dissolve into short straws. Cut the peeled potatoes in the same size and shape, put them together with the tops in a saucepan with two liters of boiling water.
Grater for salads Korean cuisine grate the carrot. Spasser in oil and temporarily put on a plate. Peel and cut the beetroot tubers into strips, send them to the oil left after the carrots, and simmer until soft, adding the juice from half a lemon. We send the sautéed vegetables to the broth to the potatoes and tops, boil for about five minutes, and leave to cool.
We do not peel radishes and cucumbers, it is enough to wash them. Dissolve the radish in thin circles, the shape of the sliced \u200b\u200bcucumber is a short straw. Also, cut into medium-sized straws and boiled sausage. Together with crushed fresh vegetables We send it to the soup and boil for about five minutes. After cooling the beetroot, rearrange the pan with it in the refrigerator.
Shortly before serving, hard boil and let cool the eggs, cut them into four slices each. Finely crumble the previously set aside leaves of tops. Spilling on plates, decorate the beetroot with tops and put sour cream in the soup with eggs.
Option 4: Beetroot with kvass tops (cold)
Eggs can be used for garnish by cutting them in half or large slices. Looks good and tastes great and beetroot with quail eggs, take them at the rate of three things per serving.
Ingredients:
- a pair of medium-sized young beet roots, along with tops;
- a spoonful of food vinegar;
- two boiled eggs;
- liter of sour kvass;
- a handful of onion greens;
- salt and freshly ground pepper;
- two tablespoons of sour sour cream;
- half a glass of mixed dill and parsley;
- three medium cucumbers.
Step by step recipe
Cut the tops off the root crops but don't throw them away. Peel the beetroot, grate it into a saucepan. Pouring half a glass of water, add vinegar and turn on a small heat under it. Simmer for up to twenty minutes, stirring occasionally until the beets soften.
Rinse the greens of the tops along with the stems and finely chop. Send to the pan to the beets and mix, simmer together until the tops soften, then leave to cool.
Peel the boiled and chilled eggs and dissolve into half-centimeter cubes, remove the tips from the washed cucumbers, cut into the same size. Pour the eggs and cucumbers into the pan to the cooled beets.
Sort the greens and rinse thoroughly. Separate the onion, and finely chop the rest, and send it to the pan. Onion feathers cut into rings in a bowl, salt and grind. Only after that we shift to the rest of the products. Mix the vegetables in a saucepan, season with sour cream, salt and put sugar if desired. When diluting beetroot with kvass, take a sample, add kvass if necessary and pepper.
Option 5: Fish beetroot with tops
Any fillet is good for soup salmon fish. Of the more affordable varieties, mackerel and freshwater pike perch are good, you can combine several varieties if you wish.
Ingredients:
- a quarter kilogram of sea fish fillet;
- one small onion and carrot;
- two hundred grams of young beets and a little more tops;
- a handful of green onions;
- a dozen leaves of sorrel;
- small cucumber;
- one and a half glasses of bread kvass;
- a spoonful of spicy mustard sauce and grated horseradish;
- salt, small pepper and sugar;
- half a small lemon
How to cook
Peel the carrots and chop coarsely. Together with salt, lavrushka and spices, dip into boiling salt water. After boiling for a minute, put slices of fish to it and cook until tender. Remove the fish and let it cool, strain the broth twice.
Having set aside a few beet leaves for decoration, finely chop the rest of the tops along with the stems. Fold in a colander and dip in boiling salted water, holding for a minute, transfer to a plate.
After mixing horseradish with mustard, add to chopped foods. Pour half a glass of cooled beetroot broth, squeeze lemon juice into the soup, add kvass and fish broth. With this composition we dilute the beetroot base, slices boiled fish Serve with soup separately, serving on sheets of beet tops.
Description
Cold beetroot with tops – the perfect dish for a hot day. Its refreshing taste was once appreciated by the Belarusian peasants, who made beetroot traditional dish your kitchen. If you do not know how it is prepared, try using our step by step recipe with photo. With it, you can easily and quickly cook classic Belarusian beetroot at home.
To do this, you will need simple, well-known ingredients, the main of which. of course, there will be beets. Just take the young ones, otherwise the old tops will spoil the taste of the dish for you, making it sharp and tough..
If you do everything right, you will get a refreshing, light and at the same time hearty soup which on a hot summer day will bring you a pleasant coolness. And in order not to make a mistake in cooking, follow the step-by-step photos.
Let's get started!
Ingredients
-
(2 pieces with tops) -
(2 pcs.) -
(1 PC.) -
(1 PC.) -
(3-6 pieces) -
(100 g) -
(4 pieces - 2 per serving) -
(1/2 piece) -
(2 tablespoons) -
(taste) -
(taste) -
(taste) -
(a little to serve)
Cooking steps
We thoroughly wash the beets along with the tops.
We separate the tuber from the tops. In the tops we separate the stems and leaves. Throw away the rest of the trash.
We wrap the leaves of the tops in a bag and put them in the refrigerator.
We cut the leafy stems into strips about 4 cm long. In the future, according to their pattern, we will cut all the other vegetables..
And the potatoes will go first.
We fill the saucepan with two liters of water, put the potatoes cut into strips and put on fire. While boiling, add the stems of the tops here.
Finely chop the carrot.
We send it to fry in vegetable oil over low heat.
Beetroot tuber again cut into strips.
First, fry it a little in butter, and then simmer until soft, pouring in the juice of half a lemon.
We put the fried carrots and beets in the broth, in which potatoes and topstalks are boiled. Boil everything for about five minutes and cool.
Cut a fresh cucumber into strips.
And radishes - in thin circles.
We chop the boiled sausage with a neat straw.
We add all the freshly chopped ingredients to the beetroot and send the soup to the refrigerator, where it should stand for several hours.
Boil hard-boiled quail eggs (this will take up to five minutes).
Finely chop the leaves of beet tops we set aside earlier.
Pour beetroot into portioned plates. Decorate with chopped tops and quail eggs cut in half. Add sour cream. In this form, we serve cold beetroot with tops to the table.
Happy tasting!
