1. Pour water into a deep saucepan (4 liters capacity), add the seeds, parsley root, and half the carrots, and set to cook.
When the foam forms, remove it, reduce the heat to medium, and cook the broth until tender, about 1.5 - 2 hours. The broth can be prepared without vegetables, but they will make our beetroot soup tastier. The roots and onions will need to cook with the 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 small cubes, grate large beets (about 400 g) and carrots.
3. Heat the frying pan over medium heat. Fry the onion in oil for a couple of minutes, add the carrots, stir and cook for five minutes.
4. Now add the beets to the frying pan and saute everything together until they become soft, about ten minutes.
When the beets are ready, add tomato paste, stir, add vinegar, sugar, and add 200 ml. broth so that our vegetables can be stewed in tomato sauce. Cook over low heat, stirring, for 10-15 minutes.
5. Peel the potatoes and cut them into cubes of approximately the same size so that they cook evenly during the cooking process. When the broth is ready, add the potatoes, bring to a boil, add a little salt, and cook over low heat for 15 minutes.
6. Put the vegetable dressing into the broth with potatoes, let it boil, taste for salt, add more salt if necessary, add seasonings, and cook over low heat for about 15 minutes. In the meantime, look at the broth, which includes the same ingredients, only fresh.
7. Take lard and garlic, chop everything finely, and grind it in a cup with a pinch of salt and ground black pepper.
8. Add this mixture five minutes before it’s ready. After turning off the stove, we leave our soup to brew for about 10 minutes, during which time the entire contents of the pan will have time to exchange tastes and aromas to form a wonderful harmony of taste.
9. Our beetroot soup is ready, serve with sour cream and herbs, enjoying the combination of excellent taste and benefits. Bon appetit!
Beetroot soup is another cold summer soup, in addition to okroshka, which saves us from the summer heat. Although it is prepared not only in summer, but also in winter. And of course, the winter soup turns out rich and very appetizing, and is served hot.
There are probably as many options and methods for preparing this dish as there are housewives who prepare it. But we 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 cucumber, potatoes, herbs, and less often radishes. In hot versions, it also includes onions and carrots, which are pre-sautéed.
Often the decoction is seasoned with vinegar or lemon juice, and there are cold preparation options where kefir is used as a liquid base.
This is mainly a lean soup, although there are recipes that use meat, poultry and sausages in both hot and cold versions.
Today I tried to collect in one article different ways of preparing this much-loved soup. Once you get to know them and understand the basics, you can easily cook not only any of them, but also create your own recipe.
This recipe calls for using acidified beetroot broth as a liquid base. This is how this cold soup was prepared in the old days, and it is still prepared today.
The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly when 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 pcs.
- soft-boiled egg – 4 pcs
- green onion – 70 gr
- radishes – 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 like spicier dishes, then also prepare 2 - 3 cloves of garlic and a little mustard.
Preparation:
First, let's prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for cold soup.
1. Pour 2 liters of water into a saucepan and bring it to a boil. Add salt and sugar. When remove from heat, pour in 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 more by it.
After mixing, taste, and if you think something is missing, you can add. The taste of water should be moderately sour, salty and sweet at the same time. The finished dish will have almost the same taste.
2. While the water is boiling, peel and cut all the beets into small cubes.
When you take the water off the heat and add the vinegar, it’s time to put it in the pan.
3. Put the pan with the contents back on the fire and bring the water to a boil. Cook over low heat for one or two minutes, no more.
4. Pour some of the hot broth into a separate bowl, but do not pour it out, we will still need it. The vegetable cubes should remain covered with about 1 cm of water.
Place the pan with the contents back on the fire and cook over low heat until done. Choose this state yourself, some people prefer soft vegetables in their dish, others, on the contrary, like them a little crunchy.
5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Let the mixture cool, then put it in the refrigerator. The base should become cold.
6. While the base is cooling, cut cucumbers, eggs and potatoes into cubes or strips, chop green onions and dill. If you want to use other herbs instead of dill, then that would also be appropriate. Parsley, basil and even cilantro (who doesn't mind its smell) are also suitable.
If you want, you can add some minced garlic. I add 2 cloves, but it will be almost imperceptible and will only give a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.
Place the mixture in the refrigerator as well.
7. When the broth and mixture have cooled, you can form the dish. Pour the cold base into a plate, then add 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 like it!
Serve and eat with pleasure.
All components can be stored in the refrigerator; they can be combined in the required proportions as needed. 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 the appearance is captivating, everything is fresh and neat.
Kholodnik with boiled beets and radishes
I really love adding radishes. It gives it a slight pleasant bitterness. We will also prepare the proposed cold soup recipe 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 g
- cucumbers – 150 gr
- radishes – 100 gr
- boiled potatoes – 150 g
- boiled egg – 3 pcs
- green onions – 3 feathers
- dill, parsley - 3 sprigs each
- lemon juice – 1.5 tbsp. spoons
- salt – 0.5 – 1 teaspoon
- sugar – 0.5 tsp
- boiled water – 500 ml
Preparation:
1. Pour water into a suitable bowl. It should be boiled and cooled at room temperature. Pour salt, sugar and lemon juice into it. Mix all the ingredients until they dissolve and be sure to try.
The water should be slightly sour, moderately salty and just a little sweet. In any case, you should like the taste.
If you want to add something that your eyes are missing, then you can do it.
2. Grate the pre-boiled, cooled and peeled beets on a medium grater. Place it in prepared water. While we cut all the other ingredients, it will lightly marinate.
3. Cut the potatoes into cubes, then the cucumber. Try the skin of the cucumber; if it is thick and rough, it is better to peel it before slicing.
It is better to take potatoes young; they give a special delicate taste to the finished dish.
4. Cut radishes and eggs into the same cubes. If you have an egg slicer, you can chop the eggs in it - it will turn out more accurately.
In general, try to make all cuts into even, identical pieces. The finished dish will look more dignified. You can also choose cutting into strips as a grinding method.
5. Also cut the greens not very large.
6. Then mix all the components into one general mixture.
7. Place the liquid ruby base and vegetable mixture in the refrigerator until completely cooled. When serving, place the required amount of one on a plate and pour in 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 lower in calories than full-fat sour cream. And by the way, the cold meat turns out to be no less tasty.
And my husband likes to eat this dish with the addition of boiled meat or sausage. So, if desired, meat components can also be introduced in this case.
Cold beetroot soup with garlic and kefir
This summer soup made with kefir is incredibly fresh and tasty. When it’s hot outside, this dish will be a real salvation.
And you can prepare it either in advance or in a hurry. In the second case, you just need to have the main component already boiled and boiled water, cooled in the refrigerator.
We will need:
- beets – 2 pcs (350 g)
- cucumbers – 3 pcs (350 g)
- green onions – 40 – 50 g
- dill, parsley – 30 – 40 g
- 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
Preparation:
1. Boil the beets until tender. To avoid cooking it for too long, you can use this method. Cook for 35-40 minutes, then drain the hot water and add cold water. Leave for a while, then drain the water again and peel the vegetables.
This way you can cook medium-sized specimens, I think weighing about 150 grams.
You can also bake vegetables in the oven or microwave. If you wrap them in foil, they will not lose juice. The baking process can take approximately 50 - 60 minutes.
2. Grate the vegetables on a medium or fine grater, or you can cut them into small cubes. The grinding method does not play a special role and does not affect the taste.
3. Place everything you have prepared in a saucepan, where we will “collect” our soup. Pour a glass of cold water into it until it 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 higher the calorie content of the finished dish. I like it thicker, and therefore I will also season it with sour cream.
But you can also take a completely low-fat dairy product. This is especially useful for those who are on a diet.
4. Add salt and pepper to taste. First add a little, and at the end of cooking, after tasting the finished dish, you can always add these ingredients.
And also add garlic crushed through a press. It can also be finely chopped.
5. Take a little of different greens and chop them smaller. Pour into the pan with the rest of the ingredients.
6. Cut the cucumber into cubes or small strips and send it there. Now all that’s left to do is stir the mixture and try to see if you’ve added enough salt and pepper.
If everything is good, then put the pan in the refrigerator to cool. After 3 hours, the soup will cool and become incredibly tasty. You can serve it just like that, or boil the eggs hard-boiled in advance, cut them into two halves and place them on a plate.
I love adding a little sour cream to all this splendor. Well, it doesn’t matter that there is kefir..., sour cream, even for today’s soup, is never too much.
And if you noticed in this recipe, we did not add either vinegar or lemon juice. Therefore, you can simply cut the lemon into slices or halves and place them when serving either on a saucer or directly into a plate of cold soup.
In this case, you no longer need to add the egg. The soup is already beautiful and looks 100%.
Summer chilled soup with beets and boiled veal
I want to offer you this recipe for one serving. And the composition of the ingredients will also be given for this quantity. This is done for convenience.
The peculiarity of this cooking method is that we will not mix anything. All components are laid out separately and the broth is poured directly upon serving.
We will need:
- boiled beets – 40 g
- beet broth – 1 cup
- boiled veal – 30 g
- fresh cucumber – 30 g
- radishes – 20 g
- boiled egg – 1 pc.
- dill – 1 sprig
- green onion – 1 feather
- salt, pepper to taste
- sour cream – 1 teaspoon
- mustard – 0.5 teaspoon
Preparation:
1. First, we need to boil the red vegetable until tender and prepare a decoction from it. To do this, you need to peel 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 leave to cool, first at room temperature, then in the refrigerator.
Also cool the beets themselves in the refrigerator.
2. We will also need to boil any meat in advance. When finished, it should be soft enough so that the fibers can be easily separated from each other. It is desirable that the meat be like stew.
To prevent it from becoming dry, give it the opportunity to lie in the prepared broth and cool completely there. And it’s even better 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 daikon. Place each ingredient in a plate in which we will serve the soup separately, without stirring anything.
4. Prepare the soup dressing. 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 white into thin strips and place on a plate with the rest of the ingredients.
And add some finely chopped beets.
5. And of course we still have greens left. Finely chop the onion and dill and add them to the dish.
6. Just before serving, pour all the ingredients 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 not only be tasty, but also impressive.
Hot classic beetroot soup like in kindergarten
The recipe for this recipe is quite simple. This delicious soup is prepared this way in kindergarten.
We will need:
- meat or vegetable broth - 1.5 - 2 liters
- beets – 150 g (1 piece)
- onion – 1 pc.
- carrots – 100 g (1 piece)
- potatoes – 2 – 3 pcs.
- salt, sugar to taste
- vegetable oil – 3 tbsp. spoons
- fresh herbs – 40 g
- sour cream – 3 tbsp. spoons (optional)
Preparation:
1. Wash the beets and boil them with the skins on in a sufficiently large amount of water. Cook for approximately one hour. The vegetable will be ready by this time and when pierced with a knife, it should be quite soft.
2. Remove it from the water and let it cool completely, then cut into small strips.
3. Peel the onion and cut into small cubes. Peel the carrots and cut into small strips, or you can grate them on a coarse grater.
4. Heat the oil in a frying pan and saute the onion until transparent. Add the 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 simmering, peel and cut the potatoes into small cubes.
6. Transfer the stewed vegetables and potatoes into the remaining broth, cook everything over low heat until the potatoes are ready. This will take approximately 10 - 15 minutes.
As indicated in the recipe, you can cook with vegetable or meat broth. But sometimes this dish is prepared simply with water.
7. Place chopped beets and chopped herbs into the broth. And also, if you decide to add sour cream, then add that too. For children's institutions, it is desirable that all ingredients undergo heat treatment.
Then add salt to the broth to taste. After this, cook at 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 the hot soup into bowls and serve.
Here is a simple way to prepare a delicious soup the way it is prepared in the simplest way in kindergartens.
Hot beetroot soup with meat (step-by-step recipe)
Hot classic beetroot soup with meat is prepared according to a similar recipe. However, the composition of the ingredients here will be somewhat different, as well as the process itself.
The hot soup is delicious. Having prepared it at least once, you will certainly soon want to repeat the result you liked.
The process is not fast, I’ll tell you right away. But he's worth it.
We will need:
- turkey meat, or any other – 500 g
- beets – 500 gr
- potatoes – 350 gr
- carrots – 250 gr
- onions – 2 pcs.
- tomato paste – 2 tbsp. spoons
- celery root – 25 g
- parsley root – 0.5 pcs (parsnip root can be used)
- boiled eggs – 2 pcs
- sugar – 1 teaspoon
- salt – 0.5 tbsp. spoons
- vegetable oil - 2 - 3 tbsp. spoons
- fresh herbs – 40 g
- bay leaf – 2 – 3 pcs
- peppercorns – 7 pcs
- allspice – 3 – 4 peas
Roots add amazing flavor to any soup. If you find them in your kitchen, then cook with them, if not, then you can exclude them from the recipe.
Preparation:
1. Immediately let the meat cook. This is the longest process, which is why it ranks first among us. We will use turkey meat, but in principle, you can use absolutely any meat. It is advisable that it has a bone, for fat.
Wash the meat, pour cold water over it and bring to a boil. Skim off foam while it forms.
2. Add two peeled whole onions and a whole celery root to the broth, without chopping the parsley or parsnip root. Or you can have a little of both.
Add peppercorns and leave to cook until fully cooked. The turkey will cook for about 1.5 hours, and other meat depending on its type. We need it to be cooked until the flesh comes away from the bone.
3. At the same time, let the eggs boil. We will need them soft-boiled.
4. Meanwhile, also chop the onion into small cubes. Three carrots and beets on a grater.
5. Heat the frying pan thoroughly and pour oil into it. Add onion, saute until translucent over medium heat.
Then add the beets and 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, you can replace it with fresh tomatoes, pureed through a sieve, or homemade tomato puree. You can take 3 - 4 tomatoes, depending on their size, and 6 spoons of puree.
7. Pour in a glass of broth; by this time the meat should 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 onions and root vegetables, and strain the broth through cheesecloth. Then put it back into the pan. Send the meat cleaned from bones and cut into pieces there.
Cut the root vegetables into thin strips and place them back into the pan.
Place potatoes there, cut into small pieces. Now we no longer close the pan with a lid; we cook it open.
9. After the potatoes have been boiling for 10 - 15 minutes, put the frying into the pan.
Let it boil and cook for 3 minutes, then add the diced eggs.
10. Chop the greens and after boiling the eggs for 2 - 3 minutes, add them and a bay leaf. Cook everything together for 5 minutes, then remove all the leaves. Turn off the heat and cover the pan with a lid.
Let the soup brew and rest for about 10 minutes, then pour into bowls and eat with pleasure.
You can serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table; it goes very well with beetroot.
Recipe for beetroot soup 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 consumption of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person following the diet.
In addition to the most developed diet method, he also published several books with recipes for various dishes. I haven’t seen these books myself, but there are a lot of them on the Internet and in various women’s magazines. And there is also a recipe for our topic today. I suggest preparing a cold summer dish using it.
We will need:
- chicken fillet – 1 piece
- beets – 1 piece
- cucumber – 1 pc.
- egg – 3 pcs
- garlic – 1 clove
- dill – 20 gr
- kefir – 500 ml
- lemon juice – 1 teaspoon
- salt, ground black pepper to taste
Preparation:
1. For this recipe, we will bake the main red vegetable. And in order to keep all the juice inside, we will do this in foil in the oven. We will need a baking temperature of 200 degrees, and the time required for this will be 30 - 40 minutes.
2. Pour cold water over the chicken fillet, bring to a boil and cook until tender, skimming off 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 fine strips.
4. Cut the fillet into small cubes, or disassemble into fibers. Pass the garlic through a press and chop the dill.
5. Place the properly prepared ingredients into one pan, pour kefir over them, add salt and pepper to taste, as well as lemon juice. Mix everything. Sprinkle with chopped dill.
Now the soup needs to brew and cool. This will take 2-3 hours, no less. Place it in the refrigerator for this. The soup will infuse, the cucumbers will be imbued with a slight “sourness” from the lemon juice and kefir, and all the ingredients will become one.
Eating such a cold diet soup is a pleasure. It is both light and very tasty. Perfect for a hot summer day.
Video on how to cook Lithuanian cold borscht with kefir
In this recipe, despite its similarity in preparation with other options available today, there is one sharp difference, which is actually its calling card.
And this feature is this: the borscht itself must be cooled 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 this delicious dish in any cafe and restaurant in Lithuania, and this is how local housewives prepare it. Well, having learned from them, we are happy to cook too.
Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook with them today, I would be confused. They are all too good. And although all soups differ in taste, they have one thing in common - they are all so tasty that it is impossible to get enough of them, they do not get boring and are always welcome.
So feel free to choose any recipe. Fortunately, they are available for both hot and cold weather. Therefore, we will not be left without our favorite dish.
Cook and eat for your health! And bon appetit!
Beetroot and cabbage soup are lighter versions of borscht, designed for lovers of the corresponding vegetables. But seriously, these are extremely healthy soups. Beetroot is practically indispensable for normalizing digestion. This is necessary because children eat both kindergarten and homemade dishes, and the cuisine in each family is different. To prevent babies from being harmed by unusual food, the kindergarten diet includes vegetable soups and beetroot soups - some of the most popular.
Beetroot soup like in kindergarten - general principles of preparation
Kindergarten beet soup, prepared in a classic style remembered from childhood - hot vegetable soup. It can be cooked using meat broth, water or beet broth. If the soup is being prepared for children, it is advisable to use lean pieces of beef or chicken breast for the broth. Soup cooked in water or broth turns out quite good if it is seasoned with small pieces or rings of boiled sausage.
The main set of vegetables is beets, onions, potatoes and carrots. Beetroot in the soup of the same name is never used raw. It is pre-boiled in a significant amount of water or stewed. Carrots and onions must be sautéed in butter or vegetable oil. As a rule, tomato is added to this roast. Potatoes are placed in the soup without pre-heating, but only dipped into boiling liquid.
Beetroot soup is often supplemented with boiled eggs and herbs, cut into halves. It is added in crushed form a couple of minutes before readiness or immediately 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 briefly boiling after that.
Classic beetroot recipe like in kindergarten (with sour cream)
Ingredients:
Dark beets - one large one;
Three potatoes;
One and a half liters of water (any meat broth can be used);
Small size bulb;
Sunflower, highly refined oil;
Sour cream;
Carrot, medium-sized.
Cooking method:
1. Thoroughly wash off any dirt from the beets. Without peeling, place the root vegetable in a saucepan and, adding plenty of water, boil until fully cooked. Then cool by placing the bowl under cold water, peel and cut into medium strips.
2. Heat two tablespoons of oil in a frying pan over low heat, place onion half rings and thinly sliced carrots into it. Fry the vegetables until softened and most of the onion is golden brown.
3. Boil water or prepared meat broth ahead of time. Place the diced potatoes and fried vegetables into the boiling liquid and continue cooking at moderate simmer for 10 minutes.
4. Add the beets and continue cooking until the potatoes are soft enough. Five minutes before the soup is ready, salt the soup, making sure to taste it. At the end, add sour cream and boil well, but not too long.
Beetroot soup like in kindergarten with chicken broth and tomato
Ingredients:
Chilled chicken breast (fillet) - 350 gr.;
400 gr. boiled beets;
Small onion head;
Potatoes - 450 gr.;
40 gr. sour cream, fat content up to 20%;
A spoonful of thick tomato;
Butter - one and a half teaspoons;
Liter of water;
Small carrots.
Cooking method:
1. Cut the beets, cooked in advance and peeled cold, into medium-sized, short cubes. If you are preparing soup for children, you can use small cookie cutters to squeeze out shapes from the beets.
2. Prepare the broth. Rinse breast fillets under cold water. Place the chicken in a saucepan and fill it with water and place it on high heat. After bringing to a boil, skim off 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 cubes into the broth.
4. While the potatoes are cooking, prepare the vegetable dressing. Place onion, chopped into quarters, into the melted butter in a frying pan. Immediately add thinly sliced carrots to it and, stirring well, fry until softened. Then add the tomato to the vegetables, add a little broth and simmer on low for another quarter of an hour.
5. When the potatoes are half-cooked, add the vegetable dressing to the pan and add the chopped fillet. Bring the beetroot soup to readiness under the lid over low heat. The potatoes should soften well.
6. Five minutes before readiness, adjust the taste of the soup with salt and add sour cream.
A recipe for a delicious beetroot soup like in kindergarten for a slow cooker
Ingredients:
Two liters of ready-made meat broth;
Boiled beets - 4 medium-sized root vegetables;
Two onions;
Four potatoes;
Large and sweet carrots - 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, parsley - a couple of spoons each.
Cooking method:
1. Cut 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 oil into the bowl and fry medium-sized chopped onion until transparent. Add coarsely grated carrots and fry until softened.
3. Cut the potatoes into cubes or cubes, place them in a bowl with the fried vegetables and pour the meat broth, which has cooled slightly after boiling, over everything.
4. When the potatoes are almost ready, after about twenty minutes, add salt, sugar, and lemon juice. Add the beets and continue cooking 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 steep for ten minutes.
6. When serving, place half a boiled egg on each serving and season with sour cream.
Beetroot meat like in kindergarten with eggs
Ingredients:
Beef pulp - 300 gr.;
250 gr. beets;
Half an onion;
Small carrot;
Two tablespoons of unfragrant oil;
Fresh dill - several sprigs;
Two hard-boiled eggs.
Cooking method:
1. Cut the beef, washed with water, into small pieces and cook in two liters of water. After boiling, boil the meat for ten minutes, then drain the broth. Pour clean water into a saucepan with beef and boil the meat for 40 minutes from boiling.
2. Cut carrots and beets into thin cubes of approximately the same size, potatoes into cubes, and onions into medium-sized pieces.
3. While the broth is preparing, fry the beets in vegetable oil for 2 minutes, cover and simmer for 20 minutes. Be sure to stir regularly. Ideally, beets should simmer exclusively in their own juice, but if it is not enough, add a little broth.
4. After this, add the onions and carrots and fry at high temperature for about two minutes. Cover the pan with a lid again and continue heating on low for about ten minutes.
5. Place the potatoes into the boiling broth, and after 20 minutes, add the stewed vegetables. Salt the soup, add finely chopped eggs, boil until the potatoes are soft and remove from heat.
6. Serve the meat beet soup with fresh herbs and sour cream.
Lenten beetroot soup recipe like in kindergarten (with vinegar)
Ingredients:
Five medium-sized beets;
Potatoes - two small tubers;
Two teaspoons of table vinegar;
Small carrot;
Half an 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 root vegetables without removing them from the broth. It is best to do this in the evening, then the broth will become brighter in color.
2. Grind the cooled beets on a coarse grater, sprinkle with vinegar, stir and set aside temporarily.
3. Bring the beet broth to a boil and add diced potatoes to it.
4. Fry onion slices in vegetable oil until even golden brown. Add the coarsely grated carrots to the pan and heat until they are soft enough and the onions are lightly browned. Transfer the roast to the pan
5. When the potatoes become noticeably soft, add the beets. Do not add the beets before the potatoes are ready. Under the influence of vinegar, it may become rough and will not cook.
6. Bring the beetroot soup to a boil. Adjust the taste of the soup with salt and sugar, cover with a lid and remove from the stove.
7. Serve after a quarter of an hour, adding chopped eggs, herbs and sour cream.
Beetroot soup like in kindergarten with sausage
Ingredients:
200 gr. boiled sausage without bacon and lard;
A kilogram of sweet beets;
A liter of water or meat broth;
One carrot;
Small onion;
20 gr. homemade butter;
Table vinegar, 9% - half a spoon;
Two spoons 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 noodle-like strips.
2. Fry chopped carrots along with onion half rings in butter until softened. Add the tomato, stir well, heat the mixture for about a minute and set aside from the stove.
3. Bring the pre-cooked bone broth to a boil over high heat. Dip vegetables fried with tomatoes into it, add sausage, cut into strips or cubes.
4. In a dry frying pan, heat the flour until creamy. Dilute it by adding hot broth and pour the mixture into the pan.
5. Add vinegar, lightly salt the soup and, taking a sample, sweeten the soup. After boiling, simmer the beetroot soup over low heat for 10-12 minutes, remove from the stove and let stand for a while.
Beetroot soup like in kindergarten - cooking tricks and useful tips
Try to buy Bordeaux beets; they have a darker color and a pleasant sweetish taste.
If beet broth is not required to prepare the soup, bake the root vegetable, tightly wrapping it in foil, in the oven or place it in a bag in the microwave for a quarter of an hour. This will not only reduce the time, but also allow you to retain a little more trace elements.
Instead of vinegar, you can use freshly squeezed lemon juice. Its acid has the same properties.
There are also recipes for transparent beetroot cakes. For them, light beets are chosen and boiled together with meat, from the very beginning of preparing the broth.
Every person has their own memories of a carefree childhood. Some remember going to the village to visit their grandmother, others remember going to the zoo with their parents, and others cannot forget the taste of their favorite dish and are now racking their brains on how to cook beetroot soup, just like in kindergarten. The recipe for this dish is simple and does not require any special culinary skills. This is what we will talk about in this article.
About the benefits of beets
Before you learn how to make beetroot soup, like in kindergarten, the recipe for which, by the way, is quite simple, you should familiarize yourself with the beneficial properties of the main ingredient of this dish - beets. This is not only tasty, but also a very healthy vegetable. It contains folic acid and vitamins C, B, A. Beets are also rich in phosphorus, magnesium, iron and fiber. In addition, it has a beneficial effect on the gastrointestinal tract and circulatory system in the body. All these properties make this vegetable simply irreplaceable in the children's diet. However, beets should be introduced as complementary food to a child no earlier than eight to ten months of age. Don’t forget that this product is an excellent source of energy, because it contains carbohydrates necessary for a child’s growing body.
Beetroot soup. Ingredients
You don't need any expensive ingredients to make kindergarten beetroot soup. The recipe for this soup involves using 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
- First of all, you need to thoroughly wash the beets and boil them together with the peel in a large amount of water until completely cooked.
- After this, the vegetable should be cooled, peeled and cut into small strips.
- Then you need to peel the vegetables. After this, the raw potatoes must be cut into cubes, the onions into half rings, and the carrots into strips.
- Next, simmer the carrots and onions over low heat, adding oil and broth to the pan.
- Now add potatoes, carrots, and onions to boiling water and cook for about ten minutes.
- After this, you need to put the beets in the pan, and five minutes before the soup is ready, add salt.
- At the very end of cooking, you need to add sour cream to the dish and boil all the products thoroughly. This is how beetroot soup is prepared in children's institutions (kindergartens). The recipe includes only healthy and natural products. When serving, the soup is often sprinkled with chopped parsley or dill.
Beetroot soup with meat. Ingredients
They rarely make beetroot soup with meat, like in kindergarten. Cooking recipes, however, provide for this option. In order to prepare this 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
- First, the meat must be cut into small pieces and left to cook for thirty to forty minutes. If the soup is being prepared for a small child, then after the product boils, you need to cook it for ten minutes and drain the water. After this, the meat should be poured with fresh water and cooked further.
- While the meat is cooking, you need to take the beets, peel them and cut them into thin slices. Next, the vegetable must be fried for two to three minutes in vegetable oil, then cover with a lid and simmer over low heat for another twenty minutes. Juicy beets will cook in their own juice, but if they are a bit dry, you need to add two tablespoons of water.
- Then you should peel and cut the carrots into cubes. You also need to chop the onion into small pieces, add the vegetables to the beets and fry them together over high heat for two to three minutes and simmer for ten minutes under a closed lid.
- After this, you need to cut the potatoes into cubes. Then you need to add it to the cooked meat and cook with it for fifteen minutes. Next, the beetroot soup should be salted and stewed vegetables should be added to it.
- Now the soup must be brought to a boil again, removed from the heat and allowed to brew for half an hour.
Secrets of baby food
This is how children's beetroot soup is prepared. Baby food should be gentle, so if the dish is intended for a child, it is better not to add hot seasonings to it. You can pepper the soup only if only adults eat it. The dish is usually served with sour cream, chopped herbs and always a boiled egg. This is exactly how beetroot soup is offered to children, just like in kindergarten. The soup recipe is easy to reproduce at home and please all members of your family with this healthy dish.
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 prepared beetroot soup, 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 certainly enjoy. Beetroot soup with sour cream, like in kindergarten, will become his favorite dish.
Beetroot soup in a slow cooker. Ingredients
Everyone knows that dishes in a slow cooker turn out especially rich and juicy. You can also prepare the most tender beetroot soup with the addition of chicken breast. Of course, it is not prepared this way in kindergarten, but the recipe for preparing this dish will be useful to 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
- To begin with, you need to peel the vegetables and cut the onion into cubes and the beets into strips. The carrots, in turn, need to be grated on a coarse grater.
- Then you should pour a little vegetable oil into the multicooker and pour the chopped vegetables into it. After this, you need to set the device to the “baking” mode and fry the food with the lid closed for half an hour. Fifteen minutes from the start of cooking, you need to pour a glass of tomato juice into the multicooker bowl and simmer all the ingredients until the end of the program.
- 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 fill it with a sufficient amount of boiling water. Now the device needs to be set to the “stew” program for an hour and a half, having first peppered and salted the future soup.
- Towards the end of cooking, you should taste the dish for salt and season with chopped garlic and herbs.
Beetroot soup is ready! This nutritious and tasty soup will become a real decoration for your table.
Let's hope that, using the above recommendations, you will be able to prepare beetroot soup, just like in kindergarten. The recipe for preparing the dish does not contain any secrets, but, unfortunately, it is not always possible to experience the unforgettable taste familiar from childhood. However, you can give your children a great dish that will bring them many happy moments. Bon appetit!
We all know that the human body urgently needs to maintain the required supply of vitamins, microelements and other useful substances. Of course, in the winter-spring period, when many of us suffer from vitamin deficiency, you can simply go to the pharmacy and buy a suitable complex. However, unfortunately, not all medications bring the desired benefits. And there is no need to contact them! Nature gives us a unique opportunity to replenish our reserves of nutrients naturally, with food! Moreover, this question is relevant for the youngest inhabitants of the planet; they certainly should not be introduced to pharmaceutical chemistry from an early age!
In the cold season, when markets and shops cannot please you with an abundance of truly healthy and safe products, it is worth remembering that we have wonderful seasonal vegetables and fruits (carrots, beets, apples, pumpkin, cabbage and others), which throughout preserve the nutrients we and our babies need for years.
Today I will tell you how to prepare children's hot beetroot soup. Easy to prepare, and at the same time tasty and very healthy food, your child will surely enjoy it!
To prepare children's hot beet soup, you will need:
beets – 1 pc.
potatoes – 2 pcs.
egg – 1-2 pcs.
garlic – 1 clove
dill – 1-2 sprigs
bay leaf – 1 pc.
salt
How to prepare children's hot beetroot soup:
1. Wash beets and potatoes (to prepare this soup you will need medium-sized root vegetables) thoroughly under running water (do not peel!), place in a saucepan, add hot water and cook until tender. Most likely, the potatoes will cook faster and will need to be removed from the pan a little earlier than the beets. You can check the readiness of root vegetables by piercing them with a toothpick.
2. Remove the prepared vegetables from the water, cool, and peel. Taking into account the fact that beets (like most root vegetables) can accumulate nitrates, it is necessary to cut off the tail by about 5 mm and the upper part (the one closest to the leaves) by 1 cm (it is in these parts of the vegetable that most of the harmful substances can accumulate substances).
3. Cut the peeled potatoes into small cubes.
4. Grate the beets on a coarse grater.
5. Boil the eggs, cool, peel and cut into small cubes. It must be remembered that a child under 1.5 years of age should only add the yolk to his food; a child older than this age should add both the yolk and the white.
6. Peel the garlic clove and chop finely.
7. Rinse the dill under water, dry, and finely chop with a knife.
8. Pour 500 ml of water into a small saucepan, bring to a boil, add salt to taste.
9. Place beets in boiling water. When boiling again, add potatoes and 1 bay leaf to the future beetroot soup.
10. At the next boil, place eggs, garlic and dill into the pan. Bring the soup to a boil again, but do not cook any more, but remove the pan from the heat. Children's hot beetroot soup is ready!
To prepare children's hot beetroot soup, it is advisable to use beets (as, indeed, all other vegetables and herbs), grown in your own garden or purchased from trusted sellers. This is explained by the fact that beets, which are sold in markets or stores, are often treated with a considerable amount of fertilizers, which contribute to the formation of nitrates in products. These substances cause irreparable harm to the human body, and are many times more dangerous for children than for adults. And if an adult organism can, in some cases, miss or not notice such an “enemy,” then a child’s body will certainly react to it with a number of negative health changes.
Based on the above, beets should begin to be given to children from about one year of age (the younger the child, the worse he may react to nitrates possibly present in the product). However, if the vegetable is grown in your personal garden, you can start adding beets to your food from 8-10 months. In any case, the introduction of any new product should begin with microdoses (of course, one should not forget to observe the reaction of the small organism to innovations).
In order to preserve vitamins and other useful substances in vegetables to the maximum, beets and potatoes for children's hot beetroot soup can be boiled in a double boiler. This process will not only make the dish more healthy, but will also help mothers save some time for themselves or playing with their baby.
To make children's hot beet soup more satisfying and nutritious, you can add a little boiled lean (lean) meat to it. To do this, the meat must first be boiled, cut into small pieces and added to the soup towards the end of the cooking process, or placed on a plate immediately before serving.
