Cold beetroot

One of the most popular summer cooling soups is a beetroot cold - the dish is not only hearty and refreshing, but also very bright. Like okroshka , this soup is prepared on a sour milk basis, but it is supplemented with beetroot. In addition to kefir, sour cream or yogurt, the soup is also diluted with vegetable or chicken broth and served with boiled egg.

Fried chicken soup - recipe

Ingredients:

Preparation

The most long time is occupied by cooking beets. Root vegetables are washed, poured cold water and left to cook for an hour, until soft, directly with the skin. Put the potatoes to boil. When the beet is ready, it is cleaned and completely cooled. To cut beets should be at your discretion: you can divide it into small cubes, thin straws or grate at all. The prepared beets are mixed with sliced ​​cucumber, potatoes and herbs, poured with yoghurt, sour cream, seasoned and bred with broth. Ready soup can also be filled with horseradish sauce and served, pre-chilled.

The recipe for a cold beetroot on kefir

Instead of yoghurt and sour cream, you can make cold meat on kefir. This soup will be a little more liquid and slightly sour - what you need for dinner on a hot summer day.

Ingredients:

Preparation

Before you prepare a cold beetroot, leave it to boil in an abundance of boiling, slightly salted water, for half an hour. Take the beet, and chilling it, clean and grind it. By analogy with beets, cut and fresh cucumber. Mix the vegetables with chopped herbs, sprinkle with lemon juice and dilute kefir. Fill the chill with chicken broth and pour on the plates after mixing. Serve the soup with ice and a half of the boiled egg.

Cold beetroot from pickled beets

Modern refreshments are often served in the soup-puree format, using in the basis of dishes of both fresh and pickled beets.

Ingredients:

Preparation

After cleansing the roots, grind them on a large grater and pour half of the broth. Leave the beets to simmer with a weak boil until tender. Season it with salt. When the beet is ready, the rest of the broth is poured into it, sugar, lemon juice is added and removed from the fire. After complete cooling, the soup is scraped and diluted with kefir. Serve with boiled eggs and a portion of fresh herbs.

Cold in Belarusian with beetroot

The preparation of the cold meat with beets according to this recipe follows the same pattern as the preparation of kefir-based okroshka, only beets are added to the standard set of ingredients.

Ingredients:

Preparation

Start with the boiling of potatoes and beets right in the skin. When the roots are softened, peel and grind them, then mix with the sliced ​​cucumber and hard-boiled eggs. Dilute everything with kefir, pour it with water and season to taste.