Svekolnichki and kapustnichki are sort of lightweight versions of borscht, designed for lovers of the corresponding vegetables. But seriously, it's extremely healthy soups. Beetroot is almost indispensable for the normalization of digestion. This is necessary, because the kids eat both kindergarten and homemade dishes, and the cuisine in each family is different. To prevent children from being harmed by unusual food, vegetable soups and beetroots, one of the most popular, are included in the kindergarten diet.

Beetroot as in kindergarten - general principles of cooking

Kindergarten beetroot, cooked in a classic, memorable style from childhood - hot vegetable soup. It can be welded using meat broth, on water or beetroot broth. If the soup is prepared for children, it is advisable to take lean pieces of beef or chicken breast for the broth. Soup cooked on water or broth turns out to be quite good if it is seasoned with medium-sized pieces or rings boiled sausage.

The main set of vegetables is beets, onions, potatoes and carrots. Beets in the soup of the same name are never used raw. It is pre-boiled in a significant amount of water or stewed. Carrots and onions must be sautéed on butter or vegetable oil. As a rule, tomato is added to such a roast. The potatoes are put into the soup without being subjected to preliminary heat treatment, but they are dipped only in a boiling liquid.

Often, beetroot is supplemented with boiled, cut into halves, eggs and herbs. It is added in crushed form a couple of minutes before readiness or directly upon serving.

The soup is served hot, with sour cream. The classic recipe involves adding sour cream to the pan at the end of cooking and short-term boiling after that.

Classic beetroot recipe like in kindergarten (with sour cream)

Ingredients:

Dark beets - one large;

Three potatoes;

One and a half liters of water (you can use any meat broth);

Small bulb;

Sunflower, highly refined oil;

Sour cream;

Carrot, medium.

Cooking method:

1. Rinse the dirt off the beets thoroughly. Without peeling, place the root crop in a saucepan and, pouring plenty of water, boil until fully cooked. Then cool by substituting a bowl under cold water, peel and cut into medium strips.

2. In a frying pan over low heat, heat two tablespoons of oil, dip onion half rings and carrots cut into thin strips into it. Saute the vegetables until softened and a large part of the onion is golden brown.

3. Boil water or pre-cooked meat broth. Dip the diced potatoes and fried vegetables into the boiling liquid, continue to cook at a moderate boil for 10 minutes.

4. Add the beets and continue cooking until the potatoes are soft enough. Salt the soup five minutes before cooking, be sure to take a sample. At the end, add sour cream and boil well, but not too long.

Beetroot like in kindergarten on chicken broth with tomato

Ingredients:

Chilled chicken breast (fillet) - 350 gr.;

400 gr. boiled beets;

Small head of onion;

Potato - 450 gr.;

40 gr. sour cream, fat content up to 20%;

A spoonful of thick tomato;

Butter - one and a half teaspoons;

Litere of water;

Small carrot.

Cooking method:

1. Cooked in advance and cold-peeled beets, cut into medium-sized, short sticks. If you are making soup for children, you can squeeze out figures from beets using small cookie cutters.

2. Prepare the broth. Rinse the breast fillets under cold water. Place the chicken in a saucepan and cover with water, put on high heat. Bringing to a boil, remove all the foam from the broth, reduce the temperature to medium and cook for another half hour.

3. Remove the cooked meat, and instead put the potatoes cut into thin sticks into the broth.

4. While the potatoes are cooking, prepare the vegetable dressing. In the melted butter in a frying pan, put the onion chopped into quarters of the rings. Immediately put the carrots cut into thin strips to it and, stirring well, fry until softened. Then add a tomato to the vegetables, add a little broth and then simmer at a minimum for up to a quarter of an hour.

5. When the potatoes are half-cooked, send the vegetable dressing to the pan, lower the fillet, disassembled into pieces. Bring the beetroot to readiness under the lid over low heat. The potatoes should be well softened.

6. Five minutes before readiness, adjust the taste of the soup with salt, add sour cream.

The recipe for a delicious beetroot as in kindergarten for a slow cooker

Ingredients:

Two liters of ready-made meat broth;

Boiled beets - 4 medium-sized root crops;

Two bulbs;

Four potatoes;

Carrots large and sweet - 1;

Juice from half a large lemon;

Sugar - 1 tbsp. l.;

Three tablespoons of high-quality vegetable oil;

boiled eggs;

Sour cream;

Finely chopped: dill, onion feather, parsley - a couple of spoons each.

Cooking method:

1. Cut off the peel from the beets in a thin layer. Grate the pulp with a coarse grater and transfer to a bowl, set aside.

2. Turn on the multicooker in frying mode. Pour the oil into the bowl and fry the chopped onion until translucent. Add grated carrots and fry until softened.

3. Cut the potatoes into cubes or sticks, put them in a bowl with the fried vegetables and pour everything over with the meat broth that has cooled slightly after boiling.

4. When the potatoes are almost ready, after about twenty minutes, salt, add sugar, pour in lemon juice. Add the beets and continue to cook, without changing the mode, until tender.

5. At the end, press three cloves of garlic into the soup through a press, add fresh herbs, and let the beetroot brew for ten minutes.

6. When serving for each serving, put half a boiled egg, season with sour cream.

Meat beetroot like in kindergarten with eggs

Ingredients:

Beef pulp - 300 gr.;

250 gr. beets;

Half an onion;

small carrot;

Two tablespoons of non-aromatic oil;

Fresh dill - a few branches;

Two hard-boiled eggs.

Cooking method:

1. Cut the beef washed with water into small pieces and put it to boil in two liters of water. After boiling, boil the meat for ten minutes, then drain the broth. Pour clean water into a pot with beef and boil the meat for 40 minutes from boiling.

2. Cut carrots and beets into thin sticks of approximately the same size, potatoes into cubes, and onion into medium-sized pieces.

3. While the broth is being prepared, vegetable oil, fry the beets for 2 minutes, cover and simmer for 20 minutes. Be sure to stir regularly. Ideally, beets should languish exclusively in own juice, but if it is not enough, add a little broth.

4. After that, put the onion with carrots and fry at a high temperature for about two minutes. Cover the pan with a lid again, continue heating at a minimum, about ten minutes.

5. Put the potatoes in the boiling broth, and after 20 minutes, add vegetable stew. Salt the soup, add finely chopped eggs, boil the potatoes until soft and remove from heat.

6. Serve beetroot with fresh herbs, seasoned with sour cream.

Recipe for lean beetroot like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potato - two small tubers;

Two teaspoons of table vinegar;

small carrot;

Half a head of onion;

Refined oil - 2 tbsp. l.;

Rafinated sugar;

Sprigs of young dill or parsley;

One boiled egg.

Cooking method:

1. Boil the peeled beets until tender in two liters of good filtered water. Cool the roots without removing from the broth. It is best to do this in the evening, then the broth will become a brighter color.

2. Grind the cooled beets on a coarse grater, sprinkle with vinegar, mix and temporarily set aside.

3. Bring the beetroot broth to a boil and put the diced potatoes into it.

4. Fry onion slices in vegetable oil until golden brown. Add coarsely grated carrots to the pan and heat until it is soft enough and the onions are browned. Transfer the roast to a bowl

5. When the potatoes are noticeably soft, add the beets. Do not lay the beets before the potatoes are cooked. Under the influence of vinegar, it can become coarse and not boil soft.

6. Bring the beetroot to a boil. Adjust the flavor of the soup with salt and sugar, cover and remove from heat.

7. Serve after a quarter of an hour, adding chopped egg, herbs and sour cream.

Beetroot as in kindergarten with sausage

Ingredients:

200 gr. boiled sausage without bacon and fat;

A kilogram of sweet beets;

A liter of water or meat broth;

One carrot;

Small bulb;

20 gr. butter homemade butter;

Table, 9% vinegar - an incomplete spoon;

Two tablespoons of thick tomato paste.

Cooking method:

1. Boil the beets washed from dirt in a sufficient volume of water, cool. Then peel and cut into thin, similar to homemade noodles, stripes.

2. Fry until soft on butter shredded carrots along with onion half rings. Add the tomato, stir well, heat the mass for about a minute and set aside from the stove.

3. Bring the bone-in broth to a boil over high heat. Dip vegetables fried with tomato into it, add sausage, cut into strips or cubes.

4. Heat the flour in a dry frying pan until creamy. Dilute it with the addition of hot broth and pour the mixture into a saucepan.

5. Add vinegar, lightly salt the soup and, taking a sample, sweeten the soup. After boiling, on a minimum heat, sweat the beetroot for 10-12 minutes, remove from the stove and let stand for a while.

Beetroot like in kindergarten - cooking tricks and useful tips

Try to buy Bordeaux beetroot, it has a darker color and a pleasant sweetish taste.

If beetroot broth is not required for making soup, bake the root vegetable tightly wrapped in foil in the oven or place it in a bag for a quarter of an hour in the microwave. This will not only save time, but also allow you to save a little more trace elements.

Instead of vinegar, you can use freshly squeezed lemon juice. Its acid has the same properties.

There are recipes and transparent beetroots. For them, light beets are chosen, and they are boiled together with meat, from the very beginning of the preparation of the broth.

Beetroot is another cold summer soup, in addition to okroshka, which saves us from the summer heat. Although they cook it not only in summer, but also in winter. And of course, the winter soup turns out to be rich and very appetizing, and is served hot.

There are probably as many options and methods for preparing this dish as there are hostesses preparing it. But you can still highlight the basic rules by which it is prepared.

The basis of the soup is beets, and depending on the recipe, other components are also included, most often it is cucumber, potatoes, herbs, less often radishes. In hot versions, it is also onions with carrots, which are pre-sautéed.

Often the decoction is seasoned with vinegar or lemon juice, and there are options for cold cooking, where as liquid base kefir is used.

Mainly lean soup, although there are recipes where meat, poultry and sausages are used both in hot and cold versions.

Today I tried to collect in one article different ways making a popular soup. Having got acquainted with them, and having understood the basics, you can easily cook not only any of them, but also make your own recipe.

This recipe calls for acidified beetroot broth as the liquid base. This is how this cold soup was prepared in the old days, and it is cooked now.

The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly upon serving.

The calculation of products is given for two liters of water.

We will need:

• beets - 3 pcs (medium size)
• cucumber - 4 pcs
• boiled potatoes - 4 - 5 pieces
• soft-boiled egg - 4 pcs
• green onion - 70 gr
• radish - 60 gr
• dill - 40 gr
• sugar - 0.5 tbsp. spoons
• salt - 0.5 tbsp or to taste
• vinegar 9% - 2 - 3 tbsp. spoons (or to taste)
• sour cream for serving
• boiled egg for serving

If you love more spicy dishes, then also prepare 2 - 3 cloves of garlic and a little mustard.

Cooking:

To begin with, we will prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for our cold soup.

1. Pour 2 liters of water into a saucepan and bring it to a boil. Pour in salt and sugar. When removed from heat, pour in the vinegar. All these components should be added to taste. I wrote how much I add based on a given amount of water, but everyone's taste is different, so be guided by it more.

After mixing, try, and if something is missing in your opinion, you can add. The taste of water should be moderately sour, salty and sweet at the same time. Almost the same taste will get and ready meal.

2. While the water is boiling, peel and cut all the beets into small cubes.

When the water was removed from the fire and the vinegar was poured in, it's time to send it to the pan.

3. Put the pot back on the fire and bring the water to a boil. Cook over low heat for one to two minutes, no more.

4. Drain part of the hot broth into a separate bowl, but do not pour it out, we will still need it. Vegetable cubes should remain covered by about 1 cm of water.

Put the saucepan with the contents back on the fire and cook over low heat until tender. Choose this state yourself, someone likes soft vegetables more in a dish, someone, on the contrary, likes them a little crispy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Allow mixture to cool, then refrigerate. The base should be cold.

6. While the base is cooling, cut cucumbers, eggs and potatoes into cubes or strips, chop green onion and dill. If you want to use other greens instead of dill, then this will also be appropriate. Parsley, basil and even cilantro are also suitable (who doesn't mind its smell).

You can add some minced garlic if you like. I add 2 cloves, but it will be almost imperceptible, it will give only a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.

Also put the mixture in the refrigerator.

7. When the broth and mixture have cooled, you can form a dish. Pour the cold base into a plate, then put the chopped mixture of vegetables, herbs and eggs. Add half a boiled egg and season well with sour cream.

If desired, you can also add a little mustard to each bowl. Try it, many people love it!

Serve at the table and eat with pleasure.

You can store all the components in the refrigerator, as needed, they can be combined in the right proportions. Very comfortably!

At the same time, neither potatoes, nor eggs, nor cucumbers turn red, and the dish looks the same on the second day as on the first. In addition, all the components here do not exchange tastes in advance, and each of them plays its own role in the overall ensemble. All of them can be felt.

AND appearance captivates, everything is fresh and neat.

Refrigerator with boiled beets and radishes

I love adding radishes. She gives her a light pleasant bitterness. We will also prepare the proposed recipe for the refrigerator with her.

This recipe, although not significantly, is still different from the first. And the taste of the finished dish is completely different.

We will need:

• boiled beets - 150 gr
• cucumbers - 150 gr
• radish - 100 gr
• boiled potatoes - 150 gr
• boiled egg - 3 pcs
• green onions - 3 feathers
• dill, parsley - 3 branches each
• lemon juice - 1.5 tbsp. spoons
• salt - 0.5 - 1 teaspoon
• sugar - 0.5 tsp
• boiled water - 500 ml

Cooking:

1. Pour water into a suitable bowl. It must be boiled and chilled room temperature. Pour salt, sugar and lemon juice into it. Stir all the ingredients until they are dissolved and be sure to try.

The water should turn out slightly sour, moderately salty and quite a bit sweet. In any case, you should like the taste.

If you want to add something that you think is missing, then you can do it.

2. Grate pre-boiled, chilled and peeled beets on a medium grater. Put it in prepared water. While we cut all the other ingredients, it will slightly marinate.

3. Cut potatoes into cubes, then cucumber. Try the skin of the cucumber, if it is thick and rough, then it is better to peel it before cutting.

It is better to take a young potato, it gives a special delicate taste the finished dish.

4. Cut the radishes and eggs into the same cubes. If there is an egg cutter, then you can grind the latter in it - it will turn out more accurately.

In general, try to make all the cuts even, the same pieces. The finished dish will look more dignified. As a method of grinding, you can also choose to cut into strips.

5. Greens also cut not very large.

6. Then mix all the ingredients into one common mixture.

7. Put a liquid "ruby" base and vegetable mix in the refrigerator until they are completely cool. When serving, put the right amount of one on a plate and pour the liquid component.

Be sure to serve with sour cream. And now it has become popular to serve such a dish with yogurt, it is less high-calorie than fat sour cream. And by the way, the cold is no less tasty.

And my husband loves to eat such a dish with the addition of boiled meat, or sausages. So if there is a desire, then meat components can also be introduced in this case.

Cold beetroot with garlic on kefir

Incredibly fresh and tasty is such a summer soup prepared using kefir. When it's hot outside, this dish will be a real salvation.

And you can cook it, both in advance and on hastily. In the second case, you only need to have the main component already boiled and boiled water cooled in the refrigerator.

We will need:

• beets - 2 pcs (350 gr)
• cucumbers - 3 pcs (350 gr)
• green onions - 40 - 50 gr
• dill, parsley - 30 - 40 gr
• garlic - 2 cloves
• kefir - 1 liter
• boiled water - 250 ml
• salt, ground black pepper to taste
• boiled egg for serving (half per serving)
• sour cream for serving

Cooking:

1. Boil the beets until tender. In order not to cook it for too long, you can use this method. Cook for 35-40 minutes, then drain hot water and pour cold water over. Leave for a while, then drain the water again, and peel the vegetables.

So you can cook medium-sized specimens, I think that they weigh about 150 grams.

And also vegetables can be baked in the oven, or microwave. If at the same time wrap them in foil, then they will not lose juice. In time, the baking process can take approximately 50 - 60 minutes.

2. Grate vegetables on a medium or fine grater, or you can cut them into small cubes. The method of grinding does not play a special role in palatability is not reflected.

3. Put everything that you have prepared in a saucepan, where we will “collect” our soup. Pour a glass into it cold water until that is enough. And also pour in all the kefir.

Its fat content can be whatever you want. It is clear that the fatter it is, the more high-calorie the finished dish will be. I like it fatter, and therefore I will also fill it with sour cream.

But you can take completely fat-free milk product. This is especially useful for those who are on a diet.

4. Add salt and pepper to taste. Pour a little at first, and at the end of cooking, after tasting the finished dish, you can always add these components.

And also add crushed garlic through a press. It can also be cut into small pieces.

5. Take a little different greens and chop them smaller. Pour into bowl with other ingredients.

6. Cucumber cut into cubes or small strips and send there. Now it remains only to mix the mass and try whether they put enough salt and pepper.

If all is well, then send the pan to the refrigerator to cool. After 3 hours, the soup will cool and become incredibly tasty. You can serve it just like that, or boil hard-boiled eggs in advance, cut them into two halves and put them on a plate.

I like to add a little sour cream to all this splendor. Well, it doesn’t matter what kefir is there ..., sour cream, even for, even for today’s our soup, is never superfluous.

And if you noticed in this recipe, we did not add any vinegar or lemon juice. Therefore, you can simply cut the lemon into circles, or halves, and lay them out when serving, either on a saucer or directly in a bowl of cold soup.

In this case, the egg can no longer be added. The soup is already beautiful and looks 100%.

Chilled summer soup with beets and boiled veal

I want to offer you this recipe for one serving. And the composition of the ingredients will be given also for this amount. This is done for convenience.

A feature of this cooking method is that we will not mix anything. All components are laid out separately and they are poured with a decoction directly upon serving.

We will need:

• boiled beets - 40 gr
• beetroot broth - 1 cup
• boiled veal - 30 gr
• fresh cucumber - 30 gr
• radish - 20 gr
• boiled egg - 1 pc.
• dill - 1 sprig
• green onion - 1 feather
• salt, pepper to taste
• sour cream - 1 teaspoon
• mustard - 0.5 tsp

Cooking:

1. First, we need to boil the red vegetable until tender and make a decoction from it. To do this, it is necessary to clean the fresh product, cut it into cubes or thin strips and boil with the addition of salt and herbs until tender. And also add salt, sugar and vinegar to taste.

Strain the broth through cheesecloth, and put to cool, first at room temperature, then in the refrigerator.

Cool the beetroot itself in the refrigerator as well.

2. We also need to boil any meat in advance. When finished, it should be soft enough so that the fibers easily separate from each other. It is desirable that the meat was like a stew.

So that it is not dry, let it lie down in ready-made broth and cool down completely. Better yet, if it lies there all night.

Cut the meat into thin strips.

3. Also cut the cucumber and radish into very small strips. An alternative to the latter can be a daikon. We put each ingredient in a plate in which we will serve the soup separately, without mixing anything.

4. Prepare the dressing for the soup. To do this, crush the boiled yolk in a bowl, add sour cream and mustard to it and grind everything until smooth.

Place the dressing in the center of the plate, halfway between all the other ingredients.

Cut the protein into thin strips and put on a plate with the rest of the components.

And add some finely chopped beets.

5. And of course we still have greens. Finely chop the onion and dill and add them to the dish.

6. Just before serving, pour all the components with the prepared raspberry-colored broth and sprinkle with spices. You can use a pinch of ground paprika for this.

On a hot summer day, this dish can be supplemented with ice cubes. It will be not only tasty, but also effective.

Hot classic beetroot like in kindergarten

The recipe for this recipe is quite simple. In this way prepare this tasty soup v kindergarten.

We will need:

• meat or vegetable broth - 1.5 - 2 liters
• beets - 150 gr (1 pc)
• onion - 1 pc.
• carrots - 100 gr (1 pc)
• potatoes - 2 - 3 pcs
• salt, sugar to taste
• vegetable oil - 3 tbsp. spoons
• fresh herbs - 40 gr
• sour cream - 3 tbsp. spoons (optional)

Cooking:

1. Wash the beets and boil them in place with the skin in a sufficiently large amount of water. It should cook for about one hour. The vegetable will be ready by this time and when pierced with a knife, it should be soft enough.

2. Put it out of the water and let it cool completely, then cut into medium-sized strips.

3. Peel and cut the onion into small cubes. Peel the carrots and cut into medium-sized strips, or you can grate it on a coarse grater.

4. Heat the oil in a frying pan and sauté the onion until transparent. Add carrots, and along with it pour in a little broth, simmer over low heat until the carrots become limp. Add half a teaspoon of sugar.

5. While the vegetables are languishing, peel and cut the potatoes into small cubes.

6. Put the steamed vegetables and potatoes into the remaining broth, cook everything over low heat until the potatoes are ready. This will take approximately 10 - 15 minutes of time.

As indicated in the recipe, you can cook with vegetable or meat broth. But sometimes this dish is prepared just on the water.

7. Put chopped beets and chopped greens into the broth. And also, if you decide to add sour cream, then her. For children's institutions, it is desirable that all ingredients undergo heat treatment.

Then salt the broth to taste. Cook then at a low boil for 5 minutes. Then turn off the heat, cover the pan with a lid and let it brew for another 10 minutes.

Then you can pour hot soup on plates and serve.

Here's an easy way to make delicious soup the way you cook it yourself. in a simple way in kindergartens.

Hot beetroot soup with meat (step by step recipe)

According to a similar recipe, hot classic beetroot with meat is also prepared. However, the composition of the ingredients here will be somewhat different, in general, as well as the process itself.

Hot soup is delicious. Having prepared it at least once, you will certainly soon want to repeat the result you like.

The process is not fast, I will tell you right away. But he's worth it.

We will need:

• turkey meat, or any other - 500 gr
• beets - 500 gr
• potatoes - 350 gr
• carrots - 250 gr
• onion - 2 pcs
• tomato paste - 2 tbsp. spoons
• celery root - 25 gr
• parsley root - 0.5 pcs (you can parsnip root)
• boiled eggs - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tbsp. spoons
• vegetable oil - 2 - 3 tbsp. spoons
• fresh herbs - 40 gr
• bay leaf - 2 - 3 pcs
• peppercorns - 7 pcs
• allspice - 3 - 4 peas

Roots give any soup an amazing taste. If they are in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Cooking:

1. Immediately put the meat on the boil. This is the longest process, which is why it occupies the first position with us. We will use turkey meat, but in principle, absolutely any meat can be used. It is desirable that it be with a bone, for fat.

Wash the meat, pour it with cold water and bring to a boil. Skim off foam while it forms.

2. Add two peeled whole onions, a whole celery root, without chopping, and a parsley or parsnip root to the broth. And maybe a little of both.

Pour in the peppercorns and leave to cook until fully cooked. Turkey will cook for approximately 1.5 hours, and other meats depending on its variety. We need it to be cooked until the flesh comes off the bone.

3. In parallel with this, put the eggs to boil. We're going to need them all over the place.

4. In the meantime, also chop the onion into small cubes. Three carrots and beets on a grater.

5. Heat the frying pan well and pour the oil into it. Add onion, sauté over medium heat until translucent.

Then add the beets and then simmer for 10-12 minutes.

Add carrots and simmer all together for another 10-12 minutes.

6. Then add sugar and tomato paste. By the way, it can be replaced with rubbed through a sieve fresh tomatoes, or home tomato puree. Tomatoes can be taken 3 - 4 pieces, depending on their size, and mashed potatoes - 6 spoons.

7. Pour in a glass of broth, by this time the meat should already be ready. Stir, cover the pan with a lid and simmer everything together for 5-7 minutes.

8. Remove the meat from the broth. Also remove the onion and root vegetables, and strain the broth through cheesecloth. Then send it back to the pan. There also send the meat, cleaned of bones and cut into pieces.

Cut the root vegetables into thin strips and also put back into the pan.

Fold the potatoes there, cut into medium-sized sticks. Now we do not close the pan with a lid, we cook in the open state.

9. After the potatoes have been cooked for 10-15 minutes, put the roast in the pan.

Bring to a boil and cook for 3 minutes, then add diced eggs.

10. Cut the greens and after boiling the eggs for 2 - 3 minutes, put it and the bay leaf. Cook everything together for 5 minutes, then pull out all the leaves. Turn off the fire and cover the pot with a lid.

Let the soup brew and rest for 10 minutes, then pour into bowls and eat with pleasure.

You can serve hot soup with brown bread, with fresh green onions and garlic. And also put mustard on the table, it is very good with beetroot.

The recipe for beetroot according to Dukan

The Pierre Dukan diet is one of the most popular in recent times. It differs from others in that it limits the intake of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person who is on a diet.

In addition to the most developed diet methodology, he also published several recipe books. various dishes. I myself have not seen these books, but there are a lot of them on the Internet and in various women's magazines. And there is also a recipe for our today's topic. I propose to cook a summer cold dish on it.

We will need:

• chicken fillet - 1 pc.
• beets - 1 pc.
• cucumber - 1 pc.
• egg - 3 pcs
• garlic - 1 clove
• dill - 20 gr
• kefir - 500 ml
• lemon juice - 1 teaspoon
• salt, black ground pepper taste

Cooking:

1. For this recipe, we will bake the main red vegetable. And to keep all the juice inside, we will do it in foil in the oven. The temperature for baking we need 200 degrees, and the time needed for this will be 30 - 40 minutes.

2. Chicken fillet pour cold water, bring to a boil and cook until tender, removing the foam.

3. Hard boil the eggs, cook them for 8 minutes.

3. Grate the finished beets. Grate the eggs and cucumber as well, or you can chop them into very small strips.

4. Cut the fillet into small cubes, or disassemble into fibers. Pass the garlic through a press, and chop the dill.

5. Transfer the properly prepared ingredients into one pan, pour them with kefir, add salt and pepper to taste, as well as lemon juice. To mix everything. Sprinkle with chopped dill.

Now you need to brew the soup and cool. This will take 2-3 hours, no less. Place it in the refrigerator for this. The soup is infused, the cucumbers are saturated with a slight "sourness" from lemon juice and kefir, all the ingredients will become as a whole.

Eating so cold diet soup pure pleasure. It is both light and delicious at the same time. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borsch on kefir

In this recipe, despite its similarity of preparation with other today's options, there is one sharp difference, which in fact is its hallmark.

And this feature is this - the borscht itself must be chilled in the refrigerator, but the potatoes must be served hot. And when you eat one thing mixed with another, you get unspeakable pleasure.

It is in this form, and in this combination, that you can eat it. tasty dish in any cafe and restaurant in Lithuania, and this is how local housewives cook it. Well, having learned from them, we are happy to cook as well.

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook from them today, I would be confused. They're all pretty damn good. And although all soups differ in taste, one thing unites them - all are so tasty that it is impossible to eat them, they do not bother and are always desirable.

So feel free to choose any recipe. Fortunately, they are for both hot and cold weather. Therefore, we will not be left without our favorite dish.

Cook and eat healthy! And bon appetit!

1. Pour water into a deep saucepan (4 liters in volume), put the bones, parsley root, and half of the carrots, and set to boil.

When a foam forms, remove it, reduce the heat to medium, and cook the broth until cooked, about 1.5 - 2 hours. The broth can be prepared without vegetables, but they will make our beetroot tastier. Roots and onions will have to cook with meat for about an hour, after which they need to be removed.

2. While the broth is cooking, prepare the dressing. To do this, chop the onion into a small cube, large beets (about 400 gr.) And grate the carrots.

3. Heat the pan over medium heat. Fry the onion in oil for a couple of minutes, add the carrots, mix and cook for five minutes.

4. Now we send the beets to the pan, and pass everything together until it becomes soft, about ten minutes.

When the beets are ready, put the tomato paste, mix, add vinegar, sugar, and add 200 ml. broth so that our vegetables are stewed in tomato sauce. Cook over low heat, stirring occasionally, 10-15 minutes.

5. Peel the potatoes and cut into cubes of approximately the same size so that they cook evenly during the cooking process. When the broth is ready, put the potatoes, bring to a boil, add a little salt, and cook over low heat for 15 minutes.

6. Put the vegetable dressing in the broth with potatoes, let it boil, taste for salt, and add salt if necessary, add seasonings, and cook over low heat for about 15 minutes. In the meantime, cook the broth, look, which includes the same ingredients, only fresh.

7. We take lard and garlic, finely chop everything, and grind it in a cup with a pinch of salt and black pepper.

8. Add this mixture five minutes before readiness. After turning off the stove, we leave our soup to brew for about 10 minutes, during which time, all the contents of the pan will have time, exchanging tastes and aromas, to form a wonderful harmony of taste.

9. Our beetroot is ready, served with sour cream and herbs, enjoying the combination of excellent taste and health benefits. Bon Appetit!

"Flower Joy"

(Age: from 1 year old)

Thank you for visiting the site about baby food - cooking. So long I was absent, so many comments accumulated, to which I did not respond in time. I really apologize to everyone who waited so long for an answer. Thanks a lot to all of you for your feedback. Answered everyone today. I keep adding to the section. I already posted a slightly similar recipe -. Combines these recipes, the main vegetable is beetroot and, accordingly, the color of the broth. You probably already guessed that this is a beetroot. In the summer, many probably cooked cold beetroot, and we will cook hot beetroot soup for children from one year old.

As usual, I’ll start by writing a little about the benefits of beets for children and deal with the question - beets for children from what age. Late autumn, winter deprives us of such goodies as fresh fruits, summer vegetables. But we can use frozen vegetables and fruits in the diet for a child, which retain a fairly large amount of vitamins in this form. As well as seasonal gifts of nature, which are well stored until spring and do not lose their useful properties (for example, pumpkin, carrots, and, of course, beets, which we are talking about today).

Beets are a source of B vitamins, including folic acid (B9), these vitamins are involved in the processes of hematopoiesis and hemoglobin formation. Therefore, do not forget that beets are good as an anemia prevention. It also preserves vitamins A and C throughout the year, which are natural antioxidants (protect cell membranes from damage). And also it contains quite a lot of trace elements - iodine, iron, potassium, calcium and phosphorus (one small beet contains the daily norm of these minerals)

Most of the coarse fiber in beets heat treatment turns into healing pectin - food plant fiber (a prebiotic, I wrote about it in an article about). It serves as a top dressing for our beneficial bacteria, thereby improving the absorption and assimilation of other nutrients. And also thanks to pectins, beetroot acts as a natural sorbent, that is, it absorbs (pulls out) harmful substances and removes them, thus participating in the cleansing of the body of children and adults.

Beets also contain useful biologically active substances - betaines. They contribute to the absorption of proteins in the body, which are necessary for building cells, enzymes and hormones. It turns out that the body of a baby up to three years old cannot absorb nutrients, as is required for its growth and development. But betaines provide significant assistance in this. It is also very important that betaines are not destroyed by heat treatment. Therefore, it is enough to include dishes from boiled beets in the baby’s menu - a salad with sunflower (olive) oil, borscht, beetroot for children.

The only thing that is important is that bad things can be said about beets - it, like a root crop, accumulates a rather large amount of nitrates. Which in themselves, as we remember, do not pose a threat to health. But when they enter the body, they are reduced to nitrites, which have a very negative effect on the entire body, especially on the immune system, disrupt metabolism, and the cleansing function of the liver.

Therefore, try, firstly, to choose medium-sized root crops. Secondly, nitrates accumulate most in beets at the top (closer to the leaves), then at the tail, so be sure to cut off for small beets - 1 centimeter top and 0.5 tail (i.e., cut off the top by a quarter of the root crop, and the tail is one-eighth). This removes up to 75% of nitrates. When cooking in beets, only up to 40% of nitrates are destroyed. Therefore, the main thing is to cut off the places of their main accumulation.

Now let's figure out when you can give your child beets. Although the beets are very healthy vegetable. Still, do not rush to introduce it early in complementary foods. It is most optimal to introduce it from the age of 1, precisely because of nitrates, since what less baby the more he reacts to them. If, of course, you have your own beets grown in your own garden, then you can enter from 8 to 10 months. We just introduce it carefully, in microdoses, like any complementary foods, and monitor the reaction of the child. But you don’t need to delay either, because later the child may refuse to try beets, due to the unusual color of the dishes.

We introduce beets, adding them to the first dish, that is, we prepare borscht, beetroot. Can be added to puree. And you can add beets to the salad from a year and a half.

Now by myself step by step recipe how to cook soup children's beetroot.

Baby beetroot - step by step recipe with photo

You will need to prepare baby beetroot:

1. 1 small beet;
2. 2 medium potatoes;
3. 1 - 2 eggs (up to one and a half years - only yolks);
4. 1 clove of garlic;
5. several sprigs of dill;
6. 1 bay leaf

Beetroot hot recipe photo

1. First, wash the beets and potatoes under running water. And then boil them, right in the peel, without peeling, in order to preserve all the good stuff. To cook beetroot for lunch faster, it is better to boil them in advance, in the morning. I do it in a steamer. First, I put beets for about 40-60 minutes (if it is small), then add potatoes to it and steam them together for another 20 minutes. You can boil everything just in a saucepan, under a closed lid, also in uniform. If you will decorate a children's beetroot, then you still need to cook one beetroot and carrots.

2. Peel the potatoes, cut into cubes.

3. We clean the beets, do not forget to cut off more from the side of the tails. Grate on a large grater.

4. Boil eggs, clean. We give a child up to one and a half years only yolks, older ones with protein. Those. cut the eggs into cubes. Wash the dill and finely chop. Chop the garlic clove finely.

5. Pour water into the pan (I pour 500 ml, it turns out to be of medium density), bring to a boil, salt. Throw beets into boiling water. Bring to a boil, add potatoes and bay leaf.

6. When boiling again, add garlic, herbs and eggs. Bring to a boil, but do not boil, remove from heat.

Each person has their own memories of a carefree childhood. Some remember how they went to the village to see their grandmother, others remember going to the zoo with their parents, and still others cannot forget the taste of their favorite dish and now they are racking their brains on how to cook beetroot, like in kindergarten. The recipe for this dish is simple and does not require special culinary skills. That is what we will talk about in this article.

About the benefits of beets

Before you learn how to make beetroot, like in kindergarten, the recipe for which, by the way, is quite simple, you should familiarize yourself with useful properties The main ingredient of this dish is beets. It is not only delicious, but also a very healthy vegetable. It contains folic acid and vitamins C, B, A. Also, beets are rich in phosphorus, magnesium, iron and fiber. In addition, it has a beneficial effect on the functioning of the gastrointestinal tract and the circulatory system in the body. All these properties make this vegetable simply indispensable in the children's diet. However, beets should be introduced as complementary foods to a child no earlier than eight to ten months old. Do not forget that this product is an excellent source of energy, because it contains carbohydrates necessary for the growing body of the child.

Beetroot. Ingredients

You don’t need any expensive products to make beetroot from kindergarten. The recipe for this soup involves the use of the following ingredients:

• sour cream;
• onions - 1 piece;
• vegetable oil - to taste;
• salt - to taste;
• beets - 1 piece;
• potatoes - 2-3 pieces;
• water or meat broth - 1.5-2 liters;
• parsley and dill - optional;
• carrots - 1 piece;
• sugar - to taste.

How to cook

1. First of all, it is necessary to thoroughly wash the beets and boil them together with the peel in a large amount of water until fully cooked.
2. After that, the vegetable should be cooled, peeled and cut into medium-sized strips.
3. Then you need to clean the vegetables. After that, raw potatoes must be cut into cubes, onions - into half rings, and carrots - into strips.
4. Next, carrots and onions must be simmered over low heat, adding oil and broth to the pan.
5. Now you should put potatoes, carrots, onions in boiling water and cook for about ten minutes.
6. After that, you need to put the beets in the pan, and five minutes before the readiness, salt the soup.
7. At the very end of cooking, add sour cream to the dish and boil all the products well. This is how beetroot (kindergarten) is prepared in children's institutions. The recipe includes only useful and organic products. When serving, the soup is often sprinkled with chopped parsley or dill.

Beetroot with meat. Ingredients

They rarely make beetroot with meat, as in kindergarten. Cooking recipes, however, provide for such an option. In order to prepare such a soup, you will need the following products:

• water - 2 liters;
• boiled eggs - 2 pieces;
• meat (pork, beef) - 250 grams;
• beets - 2 pieces (250 grams);
• greens - to taste;
• onions - 0.5 heads;
• vegetable oil - 2 tablespoons;
• carrots - 1 piece;
• black pepper, salt - to taste.

Cooking method

1. First, the meat must be cut into small pieces and put to cook for thirty to forty minutes. If the soup is prepared for a small child, then after the product boils, you need to boil it for ten minutes and drain the water. After that, the meat should be poured with fresh water and cooked further.
2. While the meat is cooking, you need to take the beets, peel them and cut into thin sticks. Next, the vegetable must be fried for two to three minutes in vegetable oil, then cover and simmer over the lowest heat for another twenty minutes. Juicy beets will cook in their own juice, but if they are a little dry, add two tablespoons of water to them.
3. Then you should peel and cut the carrots into cubes. Onions also need to be chopped into small pieces, add vegetables to the beets and fry with it over high heat for two to three minutes and simmer for ten minutes under a closed lid.
4. After that, you need to cut the potatoes into cubes. Then it must be added to the cooked meat and boiled with it for fifteen minutes. Next, the beetroot should be salted and stewed vegetables should be added to it.
5. Now the soup must be brought to a boil again, removed from heat and let it brew for half an hour.

Secrets of baby food

This is how a baby beetroot is prepared. Children food should be sparing, so if the dish is intended for a child, it is better not to add spicy seasonings to it. You can pepper the soup only if only adults will eat it. It is customary to serve the dish to the table with sour cream, chopped herbs and, of course, with a boiled egg. This is exactly what beetroot is offered to children, as in kindergarten. The soup recipe is easy to reproduce at home and delight these healthy dish all members of your family.

Another important nuance: the fact is that children love everything bright and colorful, so they will be more willing to eat colorful soup. If you cut the eggs into small pieces and throw them into the finished beetroot, the broth will turn yellow. Snow-white sour cream, red beets and juicy greens will create an appetizing and colorful ensemble that your child will love. Beetroot with sour cream, as in kindergarten, will become his favorite dish.

Beetroot in a multicooker. Ingredients

Everyone knows that dishes in a slow cooker are especially rich and juicy. You can also cook the most delicate beetroot with the addition of chicken breast. Of course, they don’t cook it like that in kindergarten, but the recipe for preparing this dish will come in handy for every caring housewife who wants to please their kids with a tasty and healthy dish.

Ingredients:

• carrots - 1 piece;
• tomato juice - 1 glass;
• chicken breast - 500 grams;
• potatoes - 2-3 pieces;
• water - 2.5 liters;
• garlic - 1-2 cloves;
• beets - 2-3 pieces.
• greens (any) - optional;
• pepper, salt - to taste;
• vegetable oil - 1-2 tablespoons.

Cooking

1. To begin with, vegetables must be peeled and cut into cubes, beets into strips. Carrots, in turn, need to be grated on a coarse grater.
2. Then pour a little vegetable oil into the slow cooker and pour chopped vegetables into it. After that, the device must be set to the "baking" mode and fry the food with the lid closed for half an hour. Fifteen minutes after the start of cooking, pour a glass into the multicooker bowl tomato juice and simmer all ingredients until the end of the program.
3. Next, the potatoes need to be peeled and cut into large cubes. After the signal about the end of the program, you should throw the potatoes into the multicooker and pour it with a sufficient amount of boiling water. Now the device must be set to the “stewing” program for an hour and a half, after peppering and salting the future soup.
4. Toward the end of cooking, you should try the dish for salt and season with chopped garlic and herbs.

Beetroot is ready! This nutritious and tasty soup will be a real decoration of your table.

Let's hope that, using the above recommendations, you can cook beetroot, like in kindergarten. The recipe for cooking the dish does not contain any secrets, but it feels familiar from childhood unforgettable taste unfortunately, it is not always possible. However, you can give your children a great dish that will bring them many joyful moments. Bon Appetit!