Beetroot - a classic recipe

Prepare for dinner beetroot - a great idea, especially in a hot and hot season, because you can serve such a dish not only hot, but also cold. Before serving, decorate it with herbs and add a few spoons of sour cream. We offer you several recipes of classic beetroot soup.

Classic recipe for cold beetroot soup

Ingredients:

• beet - 3 pcs .;
• egg - 2 pieces;
• Fresh cucumbers - 2 pcs .;
• sugar - to taste;
• green onions - 1 bunch;
• potatoes - 2 pieces;
• spice;
• table vinegar - 1 teaspoon;
• sour cream and dill - for refueling.

Preparation

We cut off the tops of beet, we clean it and put it in a pot of water. Add sugar and a little vinegar to taste. We boil the vegetable until it is ready, and then filter the broth and cool it. Beet shred straw or grind with a grater. After that, put it back in the pan. Fresh cucumbers washed and chopped the same way. Potatoes boil separately in a uniform, cool, clean and crumble cubes. Feathers of green onions are rinsed, crushed and grinded with salt. Eggs boil hard boiled, cleaned from the shell and cut into 4 parts. Now put the potatoes, cucumbers, green onions into a saucepan and fill everything with chilled beet broth. Further we pour beetroot on plates, we decorate with greens, quarters of eggs and we fill to taste with sour cream.

Classic hot beetroot recipe with meat

Ingredients:

• beef - 350 g;
• beet - 2 pcs .;
• bulb - 1 piece;
• potatoes - 3 pcs .;
• carrots - 1 piece;
• spice;
• lemon - 0,5 pieces;
• sour cream - to taste;
• fresh greens.

Preparation

We process the beef, put it in a pan with water and cook until ready. Separately boil the beets, and then take it out and cool it. Carrots and bulbs are cleaned, shredded and wessed in a frying pan in vegetable oil. Potatoes are processed and cut into strips. Cooled beets are cleaned, shredded on a grater and sent to a saucepan with meat broth. We add potatoes, vegetable roasting, add salt to taste, cover with lid and cook soup for 25 minutes with a weak boil. After that, we spread beetroot on plates, fill with sour cream and sprinkle with chopped greens.

Classic recipe hot beetroot in a multivark

Ingredients:

• beet - 2 pcs .;
• meat - 300 g;
• carrots - 1 piece;
• bulb - 1 piece;
• tomatoes - 1 pc .;
• lemon juice (natural) - 1 teaspoon;
• potatoes - 2 pieces;
• refined oil - 2 tbsp. spoons;
• spice;
• water - 1 liter.

Preparation

Meat washed, poured water and put the pan on a strong fire. After boiling, remove all the foam, reduce the flame, cover it with a lid and cook the broth for 1.5 hours. Without wasting time, we clean carrots with onions. Onion cut into small cubes, and carrots rub on a large grater straws. We carefully oil the cup of the multivark, spread the prepared vegetables and pass them for about 5 minutes on the "Bake" program. Tomato rinse, finely chopped and add to the frying. Potatoes are washed, cleaned, cut into strips and sent to the rest of the vegetables. Now we pour carefully the meat broth, spread the cubed beef and if necessary dilute it with water to the desired consistency. We process beets, clean, cut into 4 parts and put them into a multivark. Close the lid of the device, select the "Quenching" mode and prepare everything for an hour. Next, carefully take out the beets, rub it on a large griddle and send it back to the soup. Cook the beetroot for 5 minutes before the sound signal, and then pour into plates, decorate with chopped herbs and sprinkle with lemon juice to taste. If desired, you can fill the dish with mayonnaise or sour cream.