Beetroot recipe with meat step by step recipe. Beetroot soup. How to cook delicious beetroot soup at home. Recipe for beetroot soup with sour cream like in kindergarten

20 best recipes making soups

1 hour 25 minutes

120 kcal

5/5 (1)

Beetroot soup is a very simple and inexpensive dish. It cooks very quickly, but that's all necessary products You will definitely find it in any store or supermarket.
Beetroot soup can be both cold and hot.

In this article I will talk specifically about hot beetroot soup. It warms perfectly and saturates our body with vitamins. Classic beetroot soup is a soup made with meat broth, the main ingredient of which is beets.

Essentially, this is the same borscht, but without cabbage. There are no special secrets in preparing this dish. You can add or remove ingredients as you wish.

If you haven’t decided what to cook for lunch yet, I offer you several recipes for hot beetroot soup.

Hot beetroot soup recipe, just like in kindergarten

This vegetable soup is extremely beneficial for children's digestion. It can be cooked in water or from lean meat.

Kitchen tools: knife, cutting board, bowl, tablespoon and teaspoon, slotted spoon, grater, blender, frying pan, saucepan.

Ingredients

Step-by-step preparation

1. Wash the meat and dry it with a paper towel, and then place it in the pan. I used chicken, but you can use turkey or beef.
2. Fill the meat with water and set to cook. Cook the broth over low heat, remembering to remove the foam that forms during the cooking process using a slotted spoon. Cooking time depends on the type of meat, for me it takes 40-50 minutes.
   
   
3. Peel and cut the potatoes into small pieces.
4. Finely chop the washed greens.
5. Next, let's make the dressing for the beetroot soup. Peel and finely chop the onion.
6. Grate the peeled carrots.
7. We clean and chop the beets. I like to cut it into strips, but you can grate it.
8. Fry the onion in vegetable oil until soft.
   
   
9. Next, add the carrots, mix and sauté for a few more minutes.
   
   
10. Place beets in fried vegetables. When the beets are roasted and soft, add a pinch of citric acid and half a teaspoon of sugar, as well as seasonings and spices. Choose spices at your discretion.
    
    
11. When the meat is cooked, remove it from the broth and cut into portions.
    
    
12. Add potatoes to the broth and cook for about 15 minutes.
    
13. When the potatoes are cooked, grind them using a blender directly in the pan.
    
    
14. Add meat and dressing to the soup, mix everything and salt to taste.
    
    
15. After the beetroot boils, turn it off and let it brew for 20 minutes.
    
    
    

This soup is best served with sour cream and fresh herbs. You can also put half a boiled egg on everyone's plate.
This dish is great for lunch or family dinner.

Cooking video recipe

I suggest watching the video on how to properly prepare hot beetroot soup.

If you love beetroot, but don’t cook it in the summer because of the heat, there is a recipe for you, it’s very refreshing and very easy to prepare. Don’t miss the most tender one, it turns out simply amazing and is perfect as a hot dish for the holiday table.

In the next recipe, I will tell you how to cook beetroot soup in a slow cooker, which both adults and children will enjoy.

Beetroot recipe in a slow cooker

• inventory: knife, cutting board, bowl, tablespoon and teaspoon, slotted spoon, grater, frying pan, multicooker.

• Cooking time: 1 hour 20 minutes.
• Number of servings: 7.
• Kitchen and

Hot soups with meat are something we are accustomed to and highly respect, regardless of the season. In summer we also need strength and mood! Beetroot pancakes are also prepared cold, and this is also very tasty. But today let's prepare a classic hot beetroot soup with meat. I definitely recommend using beef on the bone, this will make the beetroot soup especially rich.

There are many in various ways make the beetroot soup bright in color, but I use one that has been tested many times, without frying or vinegar)) I’m sharing it with you, try it!

Here are the products we need for beetroot.

First of all, wash the meat and set the broth to cook for the beetroot soup. Peel the beets, cut them into small pieces, and put them in water along with the meat. If you haven’t prepared it this way, look at the result, and your doubts will disappear)).

After boiling, remove the foam and add finely chopped onions and carrots to the meat.

Cook the broth over medium heat for 40-60 minutes until the meat is soft. After the specified time, remove the beet pieces from the broth.

While the broth is cooking, peel and cut the potatoes into medium cubes.

Place the potatoes into the pan. Remove the meat, cut it off the bone and cut it into pieces. Place the meat back into the pan.

While the potatoes are cooking (about 15 minutes over medium heat), grate the beets on a coarse grater. You can also cut it into cubes.

Add grated beets to the pan. Do you see how nice the color of the soup is even without beets? Add salt to taste.

While the beetroot is boiling, cut into small cubes bell pepper and grate the tomato. At this stage you can add 1-2 chopped garlic cloves.

Place the pepper and tomato in the pan and turn off the heat after a minute. Add a bay leaf and let the beetroot steep for 5-10 minutes.

So our classic hot beetroot soup with meat is ready! Serve beetroot soup with herbs and sour cream. Fiery, tasty and satisfying beetroot soup is sure to please you and your family!

Beautiful bright beetroot will whet your appetite and lift your spirits! And note, a wonderful color without any vinegar))) Cook for your health!

Today we will prepare beetroot soup, which comes in two types: hot and cold. I'll introduce you to a recipe for hot beetroot soup, which turns out like in kindergarten. By the way, I tried to cook it at home just for the sake of the children, because they became huge fans of this dish. To be honest, it wasn’t that long ago that I learned this particular recipe for preparing it and, having tried it, I understood why my children are crazy about it. Now I happily eat kindergarten beetroot soup with them.

Hot beetroot

Kitchen utensils and appliances: hob, saucepan of at least 3 liters.

Ingredients

Meat for broth	500 g
Beetroot (medium head)	1 PC.
Onion	1 PC.
Potato	4-5 pcs.
Bay leaf	1 PC.
Carrots (small)	1 PC.
Salted lard	20-30 g
Bulgarian pepper	1 PC.
Parsley and dill	1 bunch
Sunflower oil	4-5 tbsp. l.
Citric acid or vinegar	1 tbsp. l.
Tomato paste	2-3 tbsp. l.
Ground black pepper	1 pinch
Garlic	2 cloves
Salt	1-2 tsp.
Water	3 l

Choosing products

For the broth you can choose meat according to your taste, you can make broth from vegetables or just take water. If you decide to make soup with meat broth, take half a kilogram of beef on the bone, which will make it rich and healthy. It is better to take fresh meat, because frozen meat no longer has the same aroma and taste.

Also for the dish choose sweet beets, because it is this vegetable that gives the main taste to the treat. The ideal beetroot is that it has an oval-spherical shape and dark red skin. Did you know? Beetroot soup can be prepared from pickled beets, which will become its “highlight”. You can marinate it at home a day before preparing the soup.

You can also make soup with fresh roasted beets. This way the vegetable will give all its taste, color and aroma to the dish, making it even more rich and tasty.

Step by step recipe

1. Pour 500 g of meat into 3 liters of water and let it cook. You can choose the meat you prefer. The main thing is that it contains bones, which make the broth richer. Cook the broth for an hour and a half, then separate the meat from the bone and cut into small pieces.
2. Cut 4-5 pieces into cubes. potatoes, add them to the broth along with 1 bay leaf. Cook over low heat until tender, about 13-15 minutes.
   
   
3. First boil one beet. I do this in a slow cooker or microwave oven. It only takes 30 minutes to fully cook the beets this way.
4. On a coarse grater, grate one carrot and boiled beets. Chop one onion into small cubes, divide one small bell pepper into 4 parts and cut into strips. Chop two cloves of garlic and herbs. We can take a small bunch of parsley and dill, or just parsley or dill.
   
   
5. Let's prepare the frying. Cut a small piece of lard, about 30 g, into cubes and fry in a frying pan until the lard melts and turns golden. Instead of lard, we can use lard or butter.
   
   
6. Add onion to the pan, fry for 2-3 minutes and add carrots.
   
   
7. Add two tablespoons of tomato paste, fry and add grated beets. Here we will pour 100-150 g of broth, 1 tbsp. l. table vinegar and cook for 3-5 minutes.
   
   
8. From the finished broth with potatoes, remove the bay leaf, add meat, bell pepper, fry and let it boil.
   
   
9. Add salt to taste, a pinch of pepper, garlic and chopped herbs to the boiling beetroot soup. If possible, let the soup steep for 15 minutes.
   
   

Video recipe

In this short video you can see in detail step by step preparation Beetroot You will learn to what degree you should fry lard and what you will get as a result of cooking.

Serving options

• You can serve beetroot soup with sour cream or mayonnaise.
• You can add lard and garlic to it. To prevent the garlic from being too spicy, remove the core from it.
• Liver pies, meat or potatoes will be an excellent addition to the soup.
• Brown bread goes perfectly with soup.
• It does not require any special decoration, because thanks to its composition it has a rich color and appetizing appearance.

How to cook faster

In order to cope with cooking faster, prepare some ingredients in advance. For example, broth and beets can be boiled earlier and stored in the refrigerator.

Sometimes housewives prepare first courses using bouillon cubes. If you also decide to do this, remember that only broth made from fresh meat has a unique taste and all the beneficial properties.

Beetroot soup in a slow cooker

If possible, cook beetroot soup in a slow cooker. First of all, this method of preparation is very convenient. We all know that food cooked in a slow cooker does not lose useful properties and becomes not only tasty, but also healthy. A nice bonus multicooker is the “Warming” function. This way you can prepare lunch in the morning, and it will be hot by the time you need it. I am sharing with you a recipe for making beetroot soup.

Cooking time: 70 minutes.
Number of servings: for 6 people.
Calories: 127 kcal per 100 g of product.
Kitchen appliances: multicooker.

Ingredients

Medium potatoes	3-4 pcs.
Beetroot (small head)	1 PC.
Carrots (medium)	1 PC.
Vegetable oil	2-3 tbsp. l.
Water	2 l
Bay leaf	1 PC.
Celery	1 pinch
Garlic	1-2 cloves
Fresh parsley	0.5 bunch
Bulb	1 PC.
Meat for broth	300 g
Ground black pepper	1 pinch
Dill	0.5 bunch

Choosing the ingredients

You can use the meat for the soup at your discretion. In some cases it is possible prepare the broth in advance and just use it. A very tasty and healthy broth is made from beef on the bone; it will be rich and healthy. A broth made from pork and beef boiled together will be wonderful.

If you want to get a dietary beetroot soup, you can cook it with chicken or vegetable broth. In this case, vegetables should not be fried. Instead of tomatoes, you can use fresh or canned tomatoes.

Step by step recipe

Video recipe

To fully understand the step-by-step steps of making soup, watch this short video. Here we cook in a Redmond multicooker. You can use this recipe in other machines as long as you follow the times indicated.

Serving options

• Since we added greens to the soup during the cooking process, you can add serve sour cream or mayonnaise.
• A universal addition to beetroot soup is lard, onion or garlic.
• Any savory pies compatible with beetroot.
• Croutons with garlic sauce would be a great addition.

Cooking options

• I also suggest you try cooking. It will be an ideal and healthy lunch in the summer, when you don’t feel like eating hot food.
• Very interesting, simple, and most importantly delicious. It will also easily diversify your menu and please your family.
• When you want something light and healthy, cook it, which will become the main dish during fasting or dieting.
• It is quite easy and useful. This dish is universal because I have never met anyone who could refuse it.

• Dear readers, try my creation, which is also known as green borscht. it can be eaten hot or cold. This dish is often prepared in the summer when sorrel is in season, but if you freeze or can it, you can enjoy the freshness of summer well into the colder seasons.
• It turns out very unusual. This dish is served in restaurants in many countries around the world. His recipe is very simple and you can easily use it at home.
• Prepare at home. It is prepared easily, simply and quickly. In our family, the children are his devoted fans. Every weekend I serve them this hot entree for lunch. Try it too.
• If you want your loved ones to finish their meal and ask for more, prepare this recipe. At first glance, an ordinary dish can be very tasty and desired in every family.

Dear friends, you probably have your own delicious, original recipes for gourmet dishes. Share them with me in the comments. If you have already tried making soup according to my recipe, please write how you liked it. If you have any additions or suggestions to the recipes, write, I will definitely take your recommendations into account. I wish you success in cooking and bon appetit!

Cold borscht, kholodnik, beetroot soup, beetroot okroshka are all names of the same dish. This dish, or rather the soup, can be prepared in two versions: cold and hot.

The cold version, as you already understood, is suitable for the summer period and is prepared in almost the same way as only with the addition of boiled beets. This soup quenches thirst well and saturates our body with healthy vitamins, after which we don’t feel heavy since it is almost 70% vegetables.

Hot beetroot is of course more suitable for the cold season. When it’s frosty outside and you want something warm, tasty and filling. In the hot version, it is cooked in meat broths. Hot beetroot also satisfies the feeling of hunger well.

Very often it is confused with borscht since the set of ingredients is almost identical with the exception of one. Beetroot soup does not include cabbage. As for the rest, yes, indeed, the recipe for making hot beetroot soup is very similar to the recipe for borscht.

Today, it is not possible to find out which cuisine this soup belongs to. Many claim this right, both Ukrainians, Belarusians and Russians. But be that as it may, let’s take a look at the most common recipes for making beetroot soup and start with the hot and, in my opinion, most satisfying.

The task of any cook is to deliciously feed all the hungry. And this needs to be done in such a way that the food turns out tasty, healthy and nutritious. And today’s recipe fits these criteria very well. It’s tasty and beautiful and, of course, satisfying, since we’ll cook it with chicken broth.

Ingredients.

Beets 2-3 medium.

Potato.

Onion.

Ham or wings.

Carrot.

Green onions.

Tomato paste.

Salt, sugar, pepper.

Vegetable oil.

Egg.

Cooking process.

And the first thing we do is cook the meat. While the meat is cooking, clean and wash the vegetables.

Dice the onion and place it in the frying pan to fry a little.

Carrots and beets need to be grated on a coarse grater and after a couple of minutes they also go into the frying pan.

Simmer vegetables for 4-5 minutes. Add tomato paste to them, a tablespoon will be enough. But if you think that this will not be enough or you have a large pan, then you can also add a spoon.

We also simmer the vegetables with tomato paste for another 3-4 minutes and turn off the heat completely. At this point we can say that that’s all for now with vegetables.

When the meat is cooked, you need to add potatoes to it. Which is already peeled and cut into cubes. Cook it until done.

Now put the vegetables from the pan into the pan, add salt, add seasonings (allspice, bay leaves) and cook for a few more minutes.

Beetroot soup is served hot. You can decorate with chopped herbs, sour cream and a boiled egg cut in half.

Hot beetroot soup with meat on the bone

To prepare beetroot soup according to this recipe, you need to take beef, but if you suddenly can’t find a beef bone, you can, of course, use a pork bone. But it is imperative that the meat be on the bone. It’s better, of course, to take marrow bone, sugar bone or sternum. It is the presence of bones in the broth that makes its taste unique and very rich and satisfying.

So the first thing you need to do is prepare the broth. Place the pan with the bones and meat on the fire and pour water just two fingers above the meat.

Very often when you cook bone broth, the broth turns out to be cloudy. To avoid this, after the water boils, you need to remove the meat and change the water in the pan. The meat also needs to be rinsed running water. Then pour clean cold water and put the pan on the fire again and only now cook the broth until the meat is completely cooked. This little trick will allow your broth to look presentable and dark foam will not appear during cooking.

After the water in the pan boils, you need to reduce the heat. When cooking the broth, the water should not boil too much in the pan, it should barely gurgle. This is the only way to cook high-quality broth. Of course, the rule here is that the longer the better, I cook the beef for about 2 hours.

After two hours the broth is ready. It needs to be strained through a fine sieve so that there are no small bones left in it that may remain in the meat after chopping.

The meat needs to be cut into small pieces and sent to the strained broth. Bring the broth to a boil and add the potatoes.

While the potatoes are cooking, prepare the remaining ingredients.

Cut the onion into cubes. And send it to the frying pan. Pour a little vegetable oil and fry the onion.

Grate carrots and beets on a coarse grater and fry in a frying pan along with onions. While frying vegetables, you can add a little flour and sugar. Flour will give the vegetables a pleasant smell, and sugar will give them a caramel taste.

It would be nice to add a little butter when sautéing vegetables in the pan. This will give your beetroot soup an original creamy taste.

If you have fresh or frozen spices such as dill or parsley or garlic, now is the time to add them to the vegetables. Simmer them together for three to four minutes under the lid.

Add tomato paste or tomatoes or tomato sauce, or you can add fresh tomatoes if you have some on hand. It is advisable to remove the peel from a fresh tomato. It's quite simple if you make a cross cut on the tomato and pour it in for 4-5 minutes hot water. Then remove the peel and cut into small cubes.

And so now, when there is no longer any free space left in the frying pan, you can move the whole thing into a pan with broth where the potatoes have already been cooked by this time. Add the vegetables to the broth and cook everything together for 5-6 minutes. At this stage, you can salt the beetroot soup. Previously, this could not be done because salt curdles the meat and it becomes tough.

All that remains is to let the beetroot soup cool a little and you can serve it. You can decorate with chopped herbs, sour cream and a couple of boiled quail eggs.

Although the beetroot soup recipe turned out to be big, in fact it’s not complicated at all. The main thing is to prepare the broth correctly and then everything will turn out great.

Hot beetroot with tops

If simple and ordinary dishes this is not for you. If you want something that few people have cooked and almost no one has tried. If you want to surprise everyone around you, try making hot beetroot soup with tops.

This recipe requires beets along with leaves, which are also very rich in vitamins. It may not be possible to find beets with leaves on the market. Replace them with sorrel. In terms of taste, sorrel is almost similar to beet tops.

Ingredients .

Beef or pork.

Beetroot with leaves or sorrel leaves.

Potato.

Carrot.

Onion.

Salt, pepper, bay leaf.

Vegetable oil.

Greenery.

Quail eggs.

Tomato paste or fresh tomatoes.

Spoonful of flour.

Spoon of sugar.

Cooking process.

First of all, let's cook the meat. And we prepare a good rich broth, the recipe for which is given above.

We clean the vegetables in a washing mode.

Fry the onion a little and add grated carrots to it.

If you want to give the dish an original taste, fry it with the addition of flour and a spoon of sugar. Flour will give a pleasant nutty taste, and sugar will give a caramel aroma.

When the onions and carrots are well fried, add tomato paste or finely chopped fresh tomatoes.

Add the potatoes to the broth and cook until almost done.

The next step is to place the grated beets into the pan and after a couple of minutes add the finely chopped beet tops after the beets.

All that remains is to season the beetroot soup with the previously prepared roast. Let it boil for 2-3 minutes. And leave to cool at room temperature.

Serve beetroot soup with boiled quail eggs and finely chopped herbs. It would also be nice to add a spoonful of sour cream, but this is not for everyone.

Beetroot soup in a slow cooker

Classic recipe for cold beetroot soup

There is nothing complicated in preparing cold beetroot soup; it is almost as easy as preparing classic okroshka. All products are cooked separately. True, everything is mixed in beet broth. This recipe is more for summer when you don’t want anything hot. But okroshka or beetroot soup will be just right. This cold soup is very good to eat when you have a hangover. The hangover syndrome disappears as if by hand. So if you are planning a good meeting with old acquaintances whom you have not seen for a long time, take care of yourself and others in the evening. Prepare cold beetroot soup for yourself or your friends and you will receive so much gratitude, you will see.

Ingredients.

Young beets.

Radishes are fresh.

Fresh cucumbers.

Potato.

Greens: dill, parsley, onion, bell pepper if desired.

Eggs, two or three. You can use quail ones, although you will need much more of them.

Salt pepper.

Sour cream.

Lemon.

Cooking process.

The beets should be peeled and washed well. Because it has to be cooked. Young beets are not cooked for long, about half an hour after the water boils. After the beets are cooked, you should get 2 liters of beet broth.

We proceed with onions as follows. We clean it in small half rings. In the future we will make puree from it.

Peel the potatoes and cut into small cubes as for okroshka.

Cut fresh tomatoes and pour boiling water over them to make it easier to peel them. Let them stand in hot water 3-4 minutes. Then drain the water, remove the peel, fine mode.

Place a frying pan on the stove, pour oil, fry the onion, then add chopped tomatoes to it. Simmer everything until pureed.

Place the beet broth on the stove, add potato cubes and cook until tender. Puree from the frying pan into the broth and boil for 10 minutes. Let cool.

Cucumbers, radishes, bell peppers, greens are all in small cubes.

Also chop the beets that we cooked at the very beginning. It is better to cut it into strips. You can grate Korean carrots.

Cooled beet broth with potatoes and frying. We send it to the blender. It’s possible that everything won’t go in at once, so we chop it in small batches.

Next, add the remaining ingredients into this puree-like liquid. Radishes, cucumbers, peppers, herbs, beets. Mix everything well with a spoon and leave in the refrigerator for a couple of hours so that the beetroot soup is well soaked.

All that remains is to pour into plates and garnish with boiled eggs, herbs and sour cream. Also, if you want the beetroot soup to have a pronounced sourness, you can put lemon slices on the edge of the plate.

Now we can say that the cold beetroot soup is completely ready and you can enjoy its taste. The longer it sits, the better it gets. Of course, it’s better to cook it in the evening so that it can sit all night. Overnight, the beetroot soup will gain strength; all products will be saturated with aromas and will fully complement each other.

Little tricks when preparing beetroot pancakes.

• To keep the beetroot colorful and not lose its color in the process, add a little vinegar.
• The addition of tomato paste to this soup is not accidental; it not only adds taste, but also richness of color.
• For vegetarians, you can add beans or mushrooms instead of meat. The soup will be as nutritious as with meat.
• If you want to add some spice to your dish, cook it with tender white fish.

Here are almost all the little secrets that will help you prepare excellent hot beetroot soup. Tell us in the comments whether you managed to surprise your guests with this dish, and how often you cook beetroot soup. All the best and bon appetit.

Step 1: Prepare the ingredients.

How is beetroot soup different from borscht? First of all, the lack of cabbage. In addition, to prepare it, you can only use beets, without potatoes and carrots; some householders don’t even add onions. Without additional ingredients, the taste of beetroot will noticeably suffer.
It is very important to choose good red and juicy beets, then the dish will turn out tasty and beautiful.
If you don’t want to practice cutting vegetables, then we do it simply: peel and grate the carrots and beets, peel the onion and cut into cubes or half rings.


Peel the potatoes and cut them into cubes of approximately the same size so that they cook evenly. This completes the preparation of ingredients.

Step 2: Prepare hot beetroot soup.

We assume that you have ready-made broth in stock. If not, it’s easy to prepare, but in this case the process of preparing beetroot soup will take longer. Theoretically, you can cook it in vegetable broth, almost in water; the taste, of course, will not be the same as in broth. You can also add white roots (parsley, celery, parsnips) - both vegetable and meat broth, and the beetroot itself, they will only benefit from this, but in general this is not necessary.
So, put the pan with the broth on the fire, bring to a boil, add the potatoes and cook over low heat for about 10-15 minutes.


While the potatoes are cooking, let's make the beetroot sauce. Pour vegetable oil into a frying pan, place over medium heat, and heat up. Add the prepared onion and fry over low heat - the onion should become soft and translucent. Add carrots to the onion, stir and cook for about 5 more minutes over low heat. Then add the beets, mix, and sauté over low heat for about 5 minutes. Do not rush to add tomato paste - because of its acidity, the beets will take a long time to cook. When the beets become soft, add tomato paste, stir, add sugar and vinegar, pour in half a glass of broth from the pan and cook for about another 10 minutes, stirring occasionally.


Transfer the prepared vegetable dressing for beetroot soup into a saucepan with broth and potatoes. Stir, taste for salt, add spices to taste and cook until tender over low heat - determine readiness by the vegetables, this will take about 15 minutes. Turn off the heat and let the beetroot steep for 10 minutes before serving.

Step 3: Serve the beetroot soup hot.

Pour the beetroot soup into plates, put half a hard-boiled egg and herbs in each, you can add sour cream. All these manipulations are optional - serve the beetroot soup as you like.
Bon appetit!

If you decide to cook beetroot without potatoes and carrots, then the amount of beets must be increased - add 2-3 more, depending on the size.

Instead of potatoes, you can add beans, pre-boiled or canned, to the beetroot soup.