How to cook beetroot cold step by step recipe. Beetroot soup, cold borscht. How to cook cold beetroot

To maintain health and good spirits, a vegetarian simply needs to know and include in the diet those foods whose composition helps to provide his body with vital vitamins and trace elements in the required amount.

So, for example, nuts, sunflower seeds or avocados replenish protein reserves, and plums, potatoes or beets enrich the body with iron and calcium. It is beets that help increase endurance, normalize blood pressure.

Since the most useful and delicious first course with beets is traditionally considered to be cold soup from beets - we will give a step-by-step recipe for its preparation, and we will also gladly share interesting culinary notes and secrets.

A few words about beetroots

The recipe for cold beetroot soup, or its second name "holodnik", belongs to the category of soups that are served cold.

Features of such first courses:

1. Prepared with kvass, whey, sour milk or vegetable broth;

2. The fresh vegetables which are a part completely keep useful properties;

3. Served cold.

Due to this, the benefits of such a soup are necessary not only for daily use but also for health purposes.

Apart from healing properties root crop, a decoction that will result from boiling beets is no less useful.

Lithuanian cold soup with beets. Step by step recipe

Many Russian people love okroshka, and not only in the summer, but also on holidays in autumn or winter period. But few people know and use the recipe no less delicious first- cold Lithuanian borscht.

The name itself speaks for itself - after all, such a recipe is very popular in Lithuania. To prepare it you will need:

1. Small beets - 2-3 pieces;
2. Fresh cucumber - 1 piece;
3. Egg - 5 pieces;
4. Greens - 1 bunch;
5. Fresh kefir 3.2% - 1 liter package;
6. Sour cream and salt (to taste);
7. Potatoes - 4 pieces;
8. Cold water - 700-800 ml.

Cooking time: 30-40 minutes

Calories: 250 kcal per 100 grams

Useful! By the way, in some recipes, you can season the soup not only with kefir, but also with kvass, or plain boiled water.

When choosing ingredients, choose that the roots are as rich in color as possible, not old.

• The first thing you need is to take all the beets, rinse them, peel them, put them in a saucepan and pour water over them.
• Put the container with vegetables on fire for 1.5-2 hours until cooked.
• In the same broth, add peeled and washed whole potatoes.

Important! The readiness of beets is determined by the degree of its softness.

• When the root crops are cooked, you need to carefully take them out, put them in a bowl, and pour the beets with cool water.

• Leave the resulting broth to cool.
• Hard boil 5 eggs. Then drain the boiling water by adding cold water.

Advice! This method will help to quickly remove the shell on the eggs.

• After the beetroot has cooled, grate it on a coarse or fine grater.

• Cut potatoes into strips.
• peeled eggs and fresh cucumbers cut into small cubes.

If you prefer chopped vegetables, you can choose this method.

• Next, place all the chopped ingredients in a saucepan or tureen, pour kefir.
• Dilute the resulting refrigerator with vegetable broth to your taste.
• Stir gently.
• Add salt, black ground pepper.
• To taste, sour cream and finely chopped greens are served in portions before serving.
• Cool down.

By the way! According to old recipes cooking cold soup - the yolks must be rubbed with herbs, and the proteins finely chopped. But we give a step-by-step recipe modern, with the least amount of time.

In addition to the above recipe, there are many other variations. We offer one of these for video viewing below:

Now you know how to cook delicious Lithuanian cold soup, which is ideal for vegetarians, gourmets, lovers of healthy and unusual recipes.

To feel the full taste of such a dish, try to diversify the technology of serving and preparing it in the following ways:

• You can add a sour-milk product at the very end, before consumption. At the same time, it is better to completely refuse sour cream, and use low-fat or low-calorie kefir. So you emphasize the spicy sourness and taste of the beets themselves.
• Some cold soup recipes do not advise mixing boiled potatoes with the refrigerator itself, and therefore experiment and look for your own option. You may also like eating potatoes as a bite. But in the second option - the potatoes should be hot.
• For the greatest preservation useful substances in a root crop, you can bake beets in the oven. To do this, wash it, wrap it in several layers of foil and bake in the oven at a temperature of 200 degrees for 1-1.5 hours. Then - put the vegetables in a saucepan, cover with water and bring to a boil. After 5 minutes of readiness, remove from heat and refrigerate for 1 hour.

A large amount of nutrients and valuable substances are preserved in this preparation, and therefore the time spent is more than justified.

• If the cucumbers have a thick skin, it is better to peel them. So the dish will turn out more tender and airy.
• Decorate each serving with half a boiled egg.
• Another fast way boiled beets - rinse, put in a ceramic pot with a lid and bake in the microwave for 7-10 minutes.
• If you need the most fast option- just buy ready-made pickled beets in the store. To taste, it is in no way inferior to baked or boiled.
• Since the preparation of such borscht involves a small amount and will not be available until the next dinner, make such a dish in advance and put it in the refrigerator overnight. Real borscht will amaze you with its taste and richness.

Beetroot in popularity among liquid first courses can be compared with borscht. Almost all of his recipes are identical, the difference is only in the added products. Try making cold beetroot. The classic recipe is offered in its various variations.

A cold recipe for a classic beetroot is a very satisfying and healthy dish. After it, satiety is felt for a long time.

For cooking you will need the following ingredients:

• beets - 0.5 kg;
• greens, lettuce leaves - 100 g;
• chicken eggs - 3 pcs.;
• cucumber - 200 g;
• green onion - 30 g;
• lim. juice - 2 teaspoons;
• salt - ½ teaspoon;
• sugar - ½ teaspoon;
• sour cream - 120 g.

To begin with, beets are thoroughly washed, peeled and boiled over high heat with lemon juice and water. After the water begins to boil, the fire is reduced to medium and cooking continues for another 40 minutes.

Hard-boiled eggs are divided into yolks and whites. The latter are cut into small cubes. The same is done with cucumbers. Greens are finely cut, and lettuce is cut into small strips.

Check the readiness of the beets with a fork. If it is soft enough, then the vegetable is taken out of the pan and transferred to cold water. The broth is filtered through cheesecloth into a bowl prepared in advance. It should turn out at least one and a half liters. If the amount does not match, you can add water to the desired volume. Now the broth should cool down.

The beets are cut into cubes and placed in another pan along with eggs, cucumbers, herbs and sour cream. Salt and sugar are added. All this is poured with cooled broth. Cold beetroot is ready.

With added sausage

For those who like a heartier lunch, you can cook beetroot with sausage.

What you need:

• beets - 2 pcs.;
• potatoes - 5 pcs.;
• any boiled sausage - 250 g;
• chicken eggs - 4 pcs.;
• cucumber - 5 pcs.;
• apple cider vinegar - 1 teaspoon;
• salt.

The beets are washed, peeled and rubbed on a coarse grater, after which they are laid out in a large saucepan and poured with 1.5 - 2 liters of water. The mixture is brought to a boil, salt and vinegar are added.

Cool the broth in a saucepan. The beetroot does not come out. Hard-boiled eggs are cut into small cubes. Then potatoes are also cut and mixed with eggs. Later, chopped cucumbers, sausage, chopped greens are added to them. Everything is thoroughly and gently mixed and put in the refrigerator for a while. Before serving, the mixture is divided into portions and poured with beetroot broth.

Recipe for kefir

Love original and refreshing soups? Then beetroot on kefir is what you need!

What you need:

• beets - 0.5 kg;
• fatty kefir - 3 tbsp.;
• cucumber - 2 pcs.;
• chicken eggs - 2 pcs.;
• greenery;
• sour cream;
• salt.

Beets washed and boiled in advance are completely poured in a saucepan with water, boiled over low heat for about an hour. Boiling time varies depending on the size of the beetroot and its variety. After half an hour she cools down in cold water, peeled, cut or rubbed on a coarse grater, put in a saucepan and salted.

Kefir and water are added to beets. The mixture is well mixed and salt is put again. At the same time, you need to put hard-boiled eggs, cut them together with cucumbers and herbs. The “salad” base is folded separately and mixed together with beet-kefir broth before serving.

With baked beets

Cold beetroot with the addition of baked beetroot is perfect for those who do not eat it raw.

What you need:

• beets - 4 pcs.;
• chicken broth - 0.5 l;
• onion - 1 pc.;
• garlic;
• greenery;
• rast. oil - 1 teaspoon.

Beets are thoroughly washed, but not peeled. Her tail and top are cut off, after which the vegetable is baked in an oven for 40 minutes at a temperature of 200 degrees. In a saucepan, several chopped garlic cloves and onions are fried in vegetable oil. At the same time, you need to start heating the chicken broth. He must boil.

Baked beets are peeled and cut into 7-8 parts and transferred to a pan where onions and garlic were fried. Boiling broth is poured there. The future beetroot is brought to a boil again, after which a small fire is turned on for 15-20 minutes. Add greens to soup.

After this time, the beetroot is removed from the stove and ground with an immersion blender to a puree state. Cool it to the right temperature, and after that the soup is ready to serve.

Cold beetroot with beef

Do you like good and satisfying food? Then try the cold beetroot recipe with beef.

What you need:

• beets - 3 pcs.;
• beef - 200 g;
• chicken eggs - 3 pcs.;
• cucumber - 1 pc.;
• potatoes - 2 pcs.;
• lemon juice- 2 teaspoons;
• greenery;
• sour cream;
• salt.

Boiled beef is cut into several small pieces. Potatoes and beets are boiled with their skins on, after which they must be allowed to cool and peeled.

Beets are cut into small pieces or rubbed on a coarse grater, poured into a saucepan with cold water and brought to a boil. Then lemon juice is added there. Boiled eggs, potatoes and cucumber are cut into small cubes. The onion is also chopped and mixed with salt. Chopped vegetables and eggs are poured into the soup. From above it is finely sprinkled with herbs. When serving, you can add sour cream.

Soup on kvass

The original recipe for a classic beetroot soup with the addition of kvass will definitely appeal to those who like to try unusual dishes.

What you need for cooking:

• beets - 4 pcs.;
• kvass - 0.5 l;
• potatoes - 2 pcs.;
• chicken eggs - 2 pcs.;
• boiled meat - 100 g;
• sour cream - 3 tbsp. spoons;
• greenery;
• cucumber - 1 pc.;
• salt;
• lemon juice - 2 teaspoons;
• spices.

A couple of beets are rubbed on a coarse grater and poured with kvass for an hour and a half. The rest is peeled and boiled in cold water until softened. After that, the beets are taken out of the pan, and lemon juice is added to the broth. When the liquid has cooled, it needs to be salted.

Boiled beets are cut into cubes or strips. Potatoes, meat, cucumber are cut into small cubes. The eggs are boiled, the yolks are separated from the whites and rubbed together with sour cream, a small amount of black pepper and salt.

Kvass, in which the beets were located, is filtered through cheesecloth. Before serving, two parts of the beetroot are combined and sprinkled with herbs on top. Additionally, you can add sour cream.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The second place after borscht in domestic cuisine is taken by beetroot. The basis of both soups is beets, and the only difference between borscht and cold soup is the absence of cabbage in the second dish. Each housewife has her own favorite beetroot recipe: someone prefers the hot (winter) version, others like the cold (summer) one. Thanks to the variety of ingredients used to prepare beetroots, each gourmet will find his ideal recipe for himself.

Step-by-step recipes for making delicious beetroot

Beetroot recipe is found in many cuisines different countries world, it has its own characteristics, differs in a set of products, but the basis for this soup is the same everywhere - beets. In Lithuanian cooking, it is customary to add kefir to the soup, in Ukrainian - beans and tomatoes, in Belarusian - kvass and tops. Some add to beetroot cucumber pickle, yogurt, meatballs, mushrooms, pickled beets, seafood. There are a huge number of variations in the recipes for preparing this dish, use the suggested recipes to choose the most delicious for yourself.

Classic on bread kvass

Traditional beetroot involves simple technology preparations based on kvass and beetroot decoction. This dish is relevant for consumption in the summer. Beetroot is prepared quickly and simply. To make a classic beetroot, prepare the following products:

• bread kvass - 650-750 ml;
• beetroot broth - 650-750 ml;
• fresh cucumber - 2 pcs.;
• carrots - 2 pcs.;
• thick sour cream- 0.5 cups;
• wine vinegar - 15 ml;
• medium-sized beets - 2-3 pcs.;
• green onion (feathers) - 50 g;
• lemon juice (squeezed or concentrate) - 1-2 tbsp. spoons;
• parsley dill;
• egg- 2 pcs.;
• granulated sugar - 1 teaspoon;
• salt - a pinch.

Recipe for classic beetroot or how to cook cold beetroot:

1. Rinse vegetables well, peel.
2. Carrots, beets (from the beets you will need a decoction, cook it separately), cook whole, cool and chop into strips.
3. Cucumbers cut into thin short strips.
4. Chop the onion, grind with salt.
5. Send all prepared products to the pan, pour kvass and cooked beetroot broth.
6. Salt, add lemon juice, sugar, finely chopped greens.
7. Before serving for dinner, add a tablespoon of sour cream and half a hard-boiled chicken egg to each plate with beetroot.

How to cook hot beetroot with meat and vegetables

For a full meal, the human body needs hot dishes, so a hearty meal is perfect for you. meat soup with beets. Required Ingredients for the hot beetroot recipe are:

• meat (pork or beef) - 350 g;
• potatoes - 4-5 pcs.;
• ground black pepper - a pinch;
• sugar - 1 tsp. the spoon;
• onion - 1 pc.;
• vinegar 6% - 2 tbsp. spoons;
• carrot - 1 pc.;
• young beets - 2-3 pieces;
• lavrushka - 2 leaves;
• refined sunflower oil - 2 tbsp. spoons;
• allspice - 3-4 peas;
• tomato. pasta - 2 tbsp. spoons.

For refueling:

• leek - a bunch;
• sour cream;
• fresh herbs - 50 g.

Cooking sequence:

1. Rinse the meat thoroughly, cut into medium pieces, put in a saucepan, pour cold water, cook until half cooked. When the broth boils, use a slotted spoon to collect the foam.
2. In the meantime, prepare the vegetables. Boil washed beets separately, cut into thin strips. Peel carrots, potatoes, onions and chop into small cubes.
3. Put the potatoes to the meat (in the pan), cook for another 15-20 minutes.
4. For dressing in a pan, fry the onion until golden brown (4-5 minutes), then add vinegar, tomato paste, sugar, salt. Mix everything well, simmer for 3-5 minutes.
5. When the potatoes and meat are cooked, we send chopped beets, dressing, peppercorns, greens and lavrushka to them in a saucepan.
6. Hot beetroot served for dinner with sour cream and a mixture of finely chopped leek, greens (any choice is allowed).

Learn from the video how to cook hot beetroot.

Recipe for beetroot soup with sour cream like in kindergarten

Beetroot is a healthy vegetable rich in microelements and vitamins. This product has a positive effect on the work of the digestive tract, blood circulation in the body, is an excellent source of energy, so it is indispensable in the children's diet. Delight your child with delicious, nutritious, vitamin beetroot. Required products for the preparation of baby beetroot the following:

• sunflower oil;
• small onion - 1 pc.;
• carrots - 1 pc.;
• water;
• salt, sugar - a pinch;
• beets - 1 pc.;
• greens - 20-30 g;
• potato tubers - 3-4 pieces;
• thick cream.

Stages of the dish:

1. Boil washed beets in plenty of water until tender. Let cool, grate.
2. Peel the rest of the vegetables. Cut potatoes into cubes, carrots into thin strips, onions into half rings.
3. In a saucepan, lightly stew the onions, carrots, adding a little water and oil.
4. Pour 500-700 milliliters of water into a small saucepan, boil.
5. Put the beets in boiling water. At the next boil, add potatoes to the future soup.
6. Then bring everything to a boil again and send carrots and onions to the beets.
7. Salt beetroot a few minutes before the end of cooking.
8. At the last stage, add sour cream to the beetroot and boil everything.
9. Serve the soup on the table, sprinkling it a little with chopped herbs.

Delicious beetroot soup in meat broth without cabbage

In traditional Russian cuisine, svekolnik is a cold soup that is popular in summer. But in order to add vitamins to your body on frosty days, it is better to cook a hot appetizing beetroot. Required products :

• potatoes - 3-4 pcs.;
• table vinegar- 1 teaspoon;
• lavrushka - 1 sheet;
• tomato. pasta - 2 tbsp. spoons;
• medium-sized beets - 2-3 pcs.;
• small onion - 2 pcs.;
• carrot - 1 pc.;
• beef meat with bone - 1 kg;
• salt pepper.

Stages of the dish:

1. Let's cook meat broth. To do this, wash 1 kilogram of beef with a bone, put it in a saucepan for 4-5 liters, fill it with water to the top. Bring to a boil, remove the foam with a slotted spoon, reduce the heat, cook for another 2-2.5 hours. The liquid should boil down so that 1.5-2 liters of strained broth remain.
2. Let's start preparing the rest of the products. Finely chop the onion and carrot and lightly fry in vegetable oil until a barely noticeable golden crust forms. In the resulting frying, add tomato paste, vinegar.
3. Boil washed beets and potatoes in uniforms. Then cool, peel, cut into small slices.
4. Ready broth strain, pour into a saucepan. We separate the meat from the bones, chop it with a knife into small strips, put it in the broth along with the frying, beets and potato cubes.
5. Cook beetroot until cooked. At the very end, add lavrushka. Let it brew for 10-15 minutes.

Cold kefir recipe

In the summer, you want something cool and nutritious, for example, a cold beetroot recipe is suitable. This soup with the addition of kefir belongs to the traditional Lithuanian cuisine. Next, we will talk about the recipes for making cold beetroot, for this we need:

• young beets - 2 pcs.;
• kefir - 0.5 l;
• lemon - 1 pc.;
• sausage (bacon, ham) - 300 g;
• fresh cucumber - 3-4 pcs.;
• red radish - 150-200 g;
• garlic - 2 cloves;
• potato tubers - 3-4 pieces;
• greenery;
• cumin seeds - a pinch;
• chicken egg - 2 pcs.;
• sour cream.

Cold beetroot recipe with photo:

1. Wash the beets well, remove the skin, cook with cumin seeds for half an hour in 3 glasses of water. After, cool the vegetable, cut into small cubes and generously sprinkle with lemon juice to preserve the beautiful rich red color of the beets.
2. Boil eggs, potatoes, peel, chop (small cubes).
3. Finely chop the herbs and garlic.
4. We cut the radish, cucumbers and sausage.
5. Divide a little of all the ingredients into bowls.
6. We filter the beetroot broth and mix with kefir (ratio 1:2).
7. The resulting mixture is poured into plates with vegetables and sausage.
8. To each serving of beetroot, add a tablespoon of sour cream.

Cook beetroot on yogurt.

On chicken broth in a slow cooker

Beetroot is easy to cook in a slow cooker, while the dish turns out to be rich, bright and fragrant. You need the following products:

• refined sunflower oil- 3 tbsp. spoons;
• small carrots - 1 pc.;
• young beets - 2 pcs.;
• potatoes - 4 pcs.;
• fresh herbs - 30-50 g;
• chicken egg - 2 pcs.;
• tomato paste- 1 tbsp. the spoon;
• large onion - 1 pc.;
• chicken meat - 400-500 g;
• salt.

Stages of the dish:

1. Wash the meat, fill it with table water, cook for 1-1.5 hours. After we filter the broth, pour it into the multicooker bowl, cut the peeled potatoes and meat finely, put it in the broth, salt. We close the lid of the multicooker (Redmond), select the “simmer” mode for 1 hour.
2. Meanwhile, hard boil the eggs and let cool.
3. Beets and carrots, clean, grate, finely chop the onion.
4. 10-15 minutes before the end of cooking, fry beets, carrots, onions in a pan for 5-7 minutes, add tomato paste. We mix everything.
5. Open the lid of the multicooker, pour the frying into the broth and simmer for a few more minutes.
6. Pour finely chopped greens into the finished beetroot, let it brew a little.
7. Pour the beetroot dish into plates, adding eggs and a spoonful of sour cream to each.

Diet without potatoes

Many of us try to do fasting days for ourselves several days a month in order to cleanse our body of harmful substances, others, for health reasons, are often forced to follow a diet. There is very little tasty and pleasant in this diet. We recommend diversifying your menu with a simple, healthy beetroot without potatoes (whey or water), adding to it vegetable salad. For a dietary beetroot recipe, the following products are needed:

• beets - 1 pc.;
• freshly squeezed lemon juice - 1 tbsp. the spoon;
• garlic - 3 cloves;
• greens - a bunch;
• tomato paste - 1 tbsp. the spoon;
• medium-sized carrots - 1 pc.;
• small onion - 1 pc.;
• salt, sugar.

Sequence of cooking:

1. We put a small saucepan with water (whey) on the stove, bring to a boil.
2. In the meantime, wash and clean, finely chop the vegetables.
3. We put the prepared products on the bottom of the saucepan, pour boiling water, add tomato paste, sugar, lemon juice there. We simmer everything until the beets are cooked. Then add more boiling water, bring everything to a boil.
4. In an almost ready dietary beetroot, add greens, finely chopped garlic. Boil for a couple more minutes and turn off.

How to prepare refueling for the winter in banks

In winter, it is more difficult to cook beetroot than in summer, because all the necessary fresh ingredients (tomato, for example) may not be found. To pamper yourself and your family with delicious beetroot soup on winter days, we recommend preparing dressing in jars. For preservation we need:

• carrot - 2.5 kg;
• vegetable oil- 0.5 l;
• beets - 5 kg;
• onions - 2.5 kg;
• spices and salt - to taste;
• allspice - 5-7 peas;
• lavrushka - 5-6 pcs.;
• dried cloves - 3-4 pcs.;
• sweet tomatoes - 1.5 kg;
• tomato paste - 1 tbsp. the spoon;
• vinegar - 1 tbsp. the spoon.

Stages of the dish:

1. We grate beets, carrots.
2. Chop the onion into small cubes.
3. Pour sunflower oil, onions, carrots, beets, tomatoes grated in a meat grinder, tomato paste into a saucepan. We simmer everything for 30-40 minutes over low heat.
4. After 15-20, add peppercorns, parsley, vinegar, cloves.
5. Pour the finished hot dressing into jars, close (roll up) the lids.

And here is another beetroot recipe for the winter in jars - with sweet pepper. The required ingredients are:

• tomatoes - 1 kg;
• beets - 2 kg;
• onions - 1 kg;
• hot pepper (for spicy lovers) - 25-75 g;
• bell pepper- 1 kg;
• salt.

Cooking steps:

1. Grind the washed tomatoes in a meat grinder, rub the beets on a medium grater. Then pour the tomatoes, beets into a saucepan, simmer for 50-60 minutes.
2. Finely shred Bell pepper and onions, lightly fry the vegetables separately.
3. Cut hot pepper into small pieces, put in a saucepan with dressing.
4. Add fried bell peppers and onions to tomatoes and beets.
5. Salt everything, mix, simmer for about 10-15 minutes.
6. Pour the finished dressing for beetroot into glass jars, roll up the lids.

Video

The task of every caring housewife is to feed her household with healthy, satisfying and delicious food. At the same time, you don’t need to come up with super-complicated dishes from expensive products every time, because it’s easy to cook healthy food. Best for Category healthy meals beetroot is suitable, products for which are on each home cooking. A selection of videos will help you choose your favorite homemade beetroot recipe:

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Beetroot recipe: cooking

For Slavic national cuisine characterized by a variety of simple, but hearty meals. Root crops have been the basis of Russian dinners for many centuries. Beets are used to make salads, they are stewed, and added to borscht. Cold soups are especially good in the summer.

Beetroot - what kind of dish is this?

Beetroot soup is often confused with borscht, but despite the similarity of the ingredients, these soups differ from each other. First courses with beets are not only hot - there are many interesting cold options that resemble okroshka.

Beetroot is prepared not only on fruits - tops are often used as well. Cooked vegetables are poured with beetroot broth (usually potatoes and carrots, but there may be other components). Meat products are crumbled into the dish, boiled egg, introduce mushrooms.

Classic beetroot is served cold, seasoned with sour cream. Cabbage and tomatoes are not put in the soup, but fresh or salted cucumbers. As for greens, here you can safely experiment - in addition to dill, parsley and green onions, tarragon and mint are put in the refrigerator.

How to cook cold beetroot - step by step recipes with photos

Having prepared beetroot broth in advance, every day you can diversify the menu by serving a cold first course prepared according to a new recipe for lunch. It is recommended to start with the traditional beetroot, which is practiced in many village families.

The proposed recipe for cold soup was served in the summer in Soviet catering establishments and even then was called a classic. This recipe can be used as a basis for culinary experiments by diversifying the composition of products.

In this case, the set of ingredients is minimal:

• beets (0.5 kg) are peeled, cut into small cubes, placed in a saucepan and poured with water (2 cups for each serving);
• add vinegar (1 tsp) and cook for half an hour;
• the broth is filtered and cooled;
• beets are placed in a tureen;
• add cubes of boiled potatoes (200 g), fresh cucumbers and eggs (2 each), finely chopped green onion feathers.

Immediately before serving, grated horseradish (50 g), 1 tsp, is added to the main products. sugar, salt and mustard. And only then pour in beetroot broth, put sour cream (2 tablespoons) and stir. Chopped dill and parsley are added to serving plates.

Recipe for kefir

In this recipe, beets are cooked unpeeled - vegetable broth further cooking will not be needed, and the fruit will better retain its nutritional properties.

The next steps are represented by the following algorithm:

• beets (0.5 kg) and carrots (1 pc.) Cut into cubes;
• potatoes (2 pcs.) are chopped on a coarse grater;
• finely cut green onion(75 g) and, adding a pinch of salt, knead with a spoon so that the feathers release the juice;
• whites of hard-boiled eggs (2 pcs.) Cut into pieces;
• yolks are rubbed with mustard (1 tsp);
• all ingredients are combined in a tureen, adding 1 tsp. Sahara.

Preparations are poured with kefir (3 cups) and sprinkled with dill before serving. In this recipe, carrots can be replaced with turnips, as well as radishes and fresh cucumbers.

Cold beetroot with meat

To prepare this dish, you can take ham or boil beef (tongue) in advance. Pour the ingredients with beetroot broth (as in classic recipe), but it is better to cook kvass:

• peeled beets (1 kg) are cut into circles and placed in a 3-liter jar;
• pour chilled boiled water (2 l) and put in a warm place;
• when the kvass ferments, the jar is transferred to the refrigerator.

Further actions, as in the preparation of standard okroshka. Cut meat products (250 g), fresh cucumbers (2 pcs.). Green onions are mashed with salt. Eggs, as in the previous recipe, are divided into proteins and yolks. The latter are rubbed not only with mustard, but also with sour cream (0.5 cups).

All ingredients are placed in a saucepan, mixed, add 1 tsp. sugar and pour beet kvass. Before serving beet soup sprinkle with chopped herbs (to your taste).

Recipe with sausage

Instead of meat, sausages are often added to the refrigerator. In this recipe, these will be sausages or sausages, which are preferably pre-boiled for 5-7 minutes. The next steps are:

• beets (2 large fruits) are boiled;
• cool, peel and cut into strips;
• also boil carrots and parsley root (1 each), cut them into circles;
• sausages (150 g), cucumber and eggs (2 pcs.) are chopped into cubes.

All ingredients are mixed in a saucepan. Season with salt and sugar to taste. You can fill it with bread or beet kvass, or kefir. In the first 2 options add sour cream (2 tablespoons).

Cold beetroot on kvass - a classic recipe

Beetroot is the same okroshka. Therefore, instead of a decoction, many housewives fill the products with bread kvass. Here it is proposed to combine these liquids:

• young beets (0.5 kg) are cleaned and placed in a saucepan;
• bay 1 liter of water, put on the stove and cook for 20 minutes;
• add the washed beet tops and cook for another 10 minutes;
• the beets, along with the leaves, are thrown into a colander to collect the broth in another saucepan;
• the fruits are cut into cubes, the tops are crushed;
• cut into small pieces of eggs and fresh cucumbers (2 pieces each), green onions (75 g);
• all products are placed in a saucepan, add 1 tsp. sugar and sour cream (2 tablespoons).

The ingredients are mixed and poured with bread kvass diluted with beetroot broth (0.5 l each).

The refrigerator prepared according to this recipe is taken from Ukrainian cuisine and is a cross between green borscht and beetroot. Soup differs from classic version the fact that root crops do not need to be boiled - they are baked:

• beets (0.5 kg) are sent to the oven and baked until they become soft;
• cooled, cleaned and cut into strips;
• sorrel (250 g) sorted, washed and blanched in a small amount of salted water;
• after cooling, rub through a sieve;
• put beetroot straws, mashed sorrel, chopped cucumbers (0.5 kg), eggs (3 pcs.), Green onions in a saucepan.

Products are salted to taste and seasoned with yogurt (2 l). Milk product can be replaced with bread kvass, then you need to add sour cream (200 g).

How to cook cold beetroot with ginger

Despite the fact that beetroot belongs to the category of cold soups, this recipe suggests cooking it. And it can also be served chilled.

Ingredients are prepared in advance:

• peeled onion (1 pc.) And ginger root (30 g) finely chopped (separately);
• beets (400 g) cut into cubes;
• Bulgarian pepper (2 pcs.) - thin straws;
• cumin (0.5 tsp) is crushed in a mortar;

Cooking:

1. Vegetable oil (2 tbsp) is poured into a saucepan and the onion is fried until light golden.
2. Cumin, ginger and linseeds (1 tsp) are added.
3. Fry for 1 more minute.
4. Put beets, pepper and simmer for 5 minutes.
5. Pour in vegetable broth (1.25 l).
6. Salt and, bringing to a boil, cook for 45 minutes over low heat.

Remove from stove, cool to room temperature and pour in 1 tbsp. lemon juice. Then remove the pan in the refrigerator. Before serving, chilled soup is seasoned with sour cream or yogurt, sprinkled with herbs.

Boiled egg recipe

Everyone will like this refrigerator, because it combines 3 tastes at once - salty, sour, sweet. The cooking algorithm is also interesting:

• peeled beets (2 large pieces) are poured with water and boiled until tender;
• separately boiled chicken breasts(2 pcs.);
• when the meat is ready, it is laid out on a plate, and the broth is filtered;
• beets are removed from the pan, cooled and rubbed on a grater;
• chicken broth is mixed with vegetable broth;
• immediately add salt, sugar and vinegar to taste;
• grated beets are returned to the soup and allowed to cool, then put in the refrigerator;
• finely cut greens, chop fresh cucumber into strips, chop the breast into cubes.

Meat and cucumbers are placed in portioned plates. Pour the broth and season with sour cream. 2-3 halves of a boiled egg are placed on top and crushed with herbs.

Beetroot cold lean - recipe

The proposed recipe is used during fasting. To make beetroot more satisfying, cook it with mushrooms. Therefore, the whole algorithm is divided into stages:

Stage one:

• since the evening dried mushrooms(5 pcs.) Pour cold water;
• in the morning they are washed under the tap and placed in a saucepan;
• pour water so that it barely covers the mushrooms;
• cook over low heat until soft;
• cool and finely chop;
• chopped mushrooms are slightly diluted with the broth in which they were cooked;

Stage two:

• separately boil unpeeled potatoes and beets (3 each);
• cool and remove the skin from them;
• rubbed on a grater.

Mushroom soup, prepared vegetables, grated pickled cucumbers (3 pcs.), dill and green onions are placed in a saucepan. Season to taste with ground pepper, salt, grated horseradish.

Pour beetroot broth (chilled) and mix well. When serving at the dinner table, put a spoonful of sour cream and half a boiled egg in portioned plates.

Recipe with apples

This recipe came to us from ancient Russian cuisine. The cooking algorithm is somewhat different from those described above, but it is not difficult to master it:

• beets (0.5 kg) are boiled unpeeled;
• freeing from the skin, rub on a fine grater;
• spread in a saucepan and pour boiling water, add a slice of black bread;
• leave in a cool place for a day;
• after straining, the infusion is seasoned with salt, sugar, vinegar - to taste;
• apples and fresh cucumbers (2 pieces each) are freed from the skin, chopped and added to beetroot;
• chopped eggs (2 pcs.) And chopped green onions are also put there.

Beetroot is served, as usual, with sour cream and chopped dill. At the stage when the beets are still infused, you can put a few mint leaves in the pan.

If the beets are boiled on strained chicken broth She acquired an unusual taste. And the refrigerator itself will smell like meat soup. Prepare it according to the following algorithm:

• beets (2 pcs.) are cleaned, washed and cut into strips;
• sprinkled with vinegar and dipped in boiling broth;
• a few minutes before cooking, add a pinch of curry to the pan;
• having removed from the stove and slightly cooled, the broth is poured through a colander into another pan (on which you can then cook borscht);
• boiled beets are cooled to room temperature and placed in a soup bowl;
• here they put chopped ingredients to your liking ( boiled potatoes, carrots, eggs, fresh cucumbers, etc.).

Products are poured with bread kvass, seasoned with sour cream and herbs. The table is served with fragrant croutons made from a white loaf. To do this, sprinkle the slices with grated cheese and bake in the oven.

Tips for Making Cold Beetroot Soup

Beetroot based soups are easy to make. Therefore, even a novice hostess will easily cope with the proposed recipes. But here, too, there are little tricks to enhance taste qualities first course:

• the products that make up the beetroot, before pouring, it is desirable to cool to 10-12 degrees;
• When cooking beets, be sure to add vinegar to the water or citric acid; this will preserve the rich burgundy color;
• when baking a root crop in the oven, it is better to wrap it in food foil - this will allow the beets to reach the desired condition faster;
• it is recommended that when serving, put a piece of pure food ice- it will enhance the tonic effect of the dish;
• to emphasize the taste of beetroot, it is better not to put the yolks in a common pan, but grind them with sour cream, and serve this dressing separately in a gravy boat;
• beetroot okroshka will become even tastier if you hold it for a day in the refrigerator so that it is infused.

Such soups are prepared more often in summer and early autumn, when beets ripen in the beds. But there will be a cold place in the winter, if pickled fruits are at hand. With them, beetroot turns out no worse than with fresh beets.

Cold beetroot - a delicious recipe for summer soup: video

Cold beetroot soups are a great way to cool off in the heat. The dish is not only tasty, it is nutritious and stimulates the appetite. Thanks to this, the digestive system works normally, and the body feels cheerful.

Refrigerator with beets - cold borscht or beetroot, a popular dish not only in Russia, but also in other countries with Eastern European cuisine - Poland, Lithuania and Belarus. The refrigerator differs from the absence meat products. This soup is prepared on the basis of water, sour cream or kefir. Beets can be added fresh, boiled or pickled.

The refrigerator is especially popular in the hot season, when you do not want to eat hot dishes. Chilled soup with beets not only satisfies hunger, but also refreshes, saturates the body with useful trace elements and vitamins, which are abundant in vegetables.

Beet cooler with radish on the water

Cold beetroot soup is easy to make. Sour cream and fresh radish make the soup more intense. This step by step recipe takes 45 minutes to prepare.

Ingredients:

• medium beets;
• a small bunch of dill;
• two eggs;
• 6 stalks of onions;
• 10 heads of radish;
• two cucumbers;
• lemon juice and salt;
• 350 g of sour cream;
• 2.5 liters of water.

Cooking:

1. Boil the eggs and beets, let the food cool and peel.
2. Cut the beets into thin strips.
3. Grind radishes and cucumbers using a coarse grater.
4. Cut the onion into rings, chop the dill.
5. Combine vegetables and green onions in a saucepan, add sour cream, salt.
6. Mix well, fill with water. Add lemon juice and dill.
7. Leave the beetroot chiller for half an hour in the refrigerator. Maybe for a few hours.
8. Cut the eggs in half and add to the bowl before serving the soup to the table.

Beet cooler with sorrel on the water

This is a refreshing cold soup with beets and vegetables. Fresh sorrel adds sourness to the dish.

The time it takes to prepare the soup is 20 minutes.

Ingredients:

• beet;
• 80 gr. sorrel;
• 2 cucumbers;
• green onion;
• half an onion;
• two eggs;
• half a teaspoon of apple cider vinegar;
• dill;
• litere of water;
• sugar, salt, sour cream.

Cooking:

1. Cut the washed sorrel into strips 0.5 cm wide. Pour in boiling water for a minute.
2. Grate the peeled beets on a grater with large holes, cut the cucumber into strips.
3. Finely chop half of the onion into cubes, chop the green onion and mix with salt.
4. Mix the ingredients and fill with water. Add sugar and salt to taste, season with sour cream and sprinkle with chopped dill.
5. Boil the eggs and cut each in half, serve with soup.

Ingredients:

• 4 cucumbers;
• beets - 6 pcs;
• six eggs;
• 1 bunch of dill and onion;
• a glass of sour cream;
• three liters of water;
• three sprigs of parsley;
• 4 tbsp. spoons of vinegar;
• salt;
• a teaspoon of sugar.

Cooking:

1. Peel cooked beets and fresh cucumbers.
2. Boil the eggs and separate the yolks.
3. Grate squirrels, cucumbers and beets on a coarse grater.
4. Finely chop the parsley with dill and onion, add salt and yolks and rub well. It is better to use a pestle for this.
5. Combine vegetables and greens with yolks in a saucepan, mix. Add sugar with salt, sour cream and vinegar.
6. Pour water gradually into the ingredients, stirring.

The consistency of the cold Belarusian soup can be made thicker or thinner - according to your taste.

Lithuanian beet cold kefir

A dish is prepared on kefir. This recipe is an alternative to borscht, and cooks much faster.

Ingredients:

• 900 ml. kefir;
• 600 g beets;
• cucumber;
• one st. a spoonful of sour cream;
• sugar, salt;
• 1 bunch of dill and onion;
• egg.

Cooking:

1. Boil and peel the beets, chop the cucumber finely.
2. Boil the egg and chop finely, chop the greens.
3. Combine kefir with sour cream in a saucepan, add herbs, egg and vegetables. Stir, add salt and sugar.

You can leave the refrigerator for an hour in the refrigerator. If the soup is thick, add water.

Polish beet cold

The Polish holodnik is prepared according to the recipe with sour milk. It is necessary to prepare sourdough from beets - this will take a day.

The total time for cooking soup from ready-made sourdough is no more than 30 minutes.

Ingredients:

• 4 stack water;
• 3 beets;
• 2 young beets with tops;
• 4 tbsp. l. Sahara;
• one tbsp vinegar and a glass;
• sour milk;
• 5 cucumbers;
• green onion;
• 10 radishes;
• salt, ground black pepper;
• garlic - 1 clove.

Cooking:

1. Boil and peel the beets, grind on a grater, add water, add a glass of vinegar and sugar. Leave for a day, then strain.
2. Cut the tops together with young beets and boil, adding a spoonful of vinegar, then cool.
3. chat well spoiled milk, there should be no lumps left in it, you can use a blender.
4. Add a decoction of the tops and beet sourdough to the milk.
5. Cut the radishes and cucumbers, chop the onion and dill. Add sugar, pepper and salt to taste.
6. Put the refrigerator in the refrigerator. Add minced garlic before serving.