Cold soups are known since time immemorial, it's all your favorite okroshka, and botvina , and a variety of cold beet soups, called "cold meat" or "beetroot". In old recipes there is one interesting detail: a cold green frog was thrown into a pot of soup prepared to cool the dish. Perhaps we can do without such exotics, but the coldman is still worth trying.
Cold beet soup №1
Ingredients:
- beet (baked) - 2 pcs .;
- Boiled egg - 4 pcs .;
- fresh cucumber - 2 pcs .;
- kefir - 1 l;
- green onion, dill - to taste;
- salt, pepper - to taste.
Preparation
The washed beets are dried with a paper towel, wrapped in foil and baked in the oven at a temperature of 180 degrees for one hour. Then the beets are cooled and rubbed on a grater or cut into thin straws. Cucumbers and eggs are cut into cubes, we chop the greenery. All the ingredients are piled in a saucepan, salt, pepper and pour kefir to your desired density.
Cold soup with young beets
In this recipe of cold soup everything goes into action - "and tops, and roots", that is, we use both the beet and the tops (but if the beet is not so young and the tops are scraped, then it is not necessary to add it).
Ingredients:
- beet - 2 pcs .;
- Boiled egg - 2 pcs .;
- onion - 1 pc .;
- water - 1 l;
- table vinegar 5% - 1 - 2 tbsp. spoons;
- sugar - 1 pinch;
- sour cream - 2 tbsp. spoons;
- fresh cucumber - 2 pcs .;
- green onions, greens - to taste;
- salt, pepper, bay leaf - to taste.
Preparation
We separate beets from the tops, everything is well washed. Beets are cleaned and cut into strips (you can rub on a large grater). On the fire put a pot of water, boiling, salt, pepper, put the bay leaf, onion (you can add a broth cube if desired). When the water boils, the bulb is taken out, we put the beetroot, cook for about 15 minutes. The well-washed tops are cut quite large and put in a saucepan, where the beets are cooked. Add sugar and table vinegar (you do not need to add another vinegar, as this will significantly change the taste of the dish), boil for another 1 minute and remove from heat, cool at room temperature. Cucumbers and green onions finely chopped, put the vegetables in the cooled soup. We leave in the refrigerator for a couple of hours. Serve with sour cream, boiled egg and greens. To make the dish more nutritious, beetroot can be cooked on a meat broth or add potatoes.
Cold soup from pickled beets
Ingredients:- kefir - 1 l;
- pickled beets - 200 g;
- fresh cucumber - 1 pc .;
- radish - 4 pieces;
- sour cream - 70 g;
- green onions - 1 bunch;
- parsley - 1 bunch;
- dill - 1 bunch;
- salt - to taste.
Preparation
We rub marinated beets on a large grater. Well washed and dried herbs finely chopped. Radish and cucumber cut with thin straws. We mix everything in a deep bowl, add kefir and sour cream, mix everything, salt. Boiled potatoes and rye bread are served separately.
Cold beet soup №2
Ingredients:
- beets - 800 g;
- radish - 8 pieces;
- egg - 1 piece;
- tomato - 2 pcs .;
- green onions - 50 g;
- fresh cucumber - 2 pcs .;
- water 1 l;
- salt, sour cream, greens - to taste.
Preparation
Purified beets are thinly shredded. Tomatoes we fill with boiling water and remove the skin, wipe them through a sieve or whisk with a blender. Mix beetroot and tomato puree with 200 ml of water, pour into a saucepan and simmer for 40 minutes on a small fire, gradually adding the remaining water. Then we increase the fire, bring it to the boil, remove it from the heat and let it cool down. Cucumbers, greens and radishes are finely chopped and laid in a cooled soup, salt to taste. Eggs boil hard boiled, yolks rubbed with sour cream until smooth, fed to the chill in a gravy boat separately.