2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Beetroot is traditionally considered one of the refreshing summer dishes. And how many housewives, so many recipes. Some people like to make it in the form of a bright vegetable okroshka, others cook it like borscht, while using meat broth as a basis. But still, are there any basic principles on how to properly cook beetroot? We have given recipes for two dishes that are completely different in technology. Both of them are rightly called "cold beetroot". How to cook it, you will learn from the article. Follow the recommendations and at the same time fantasize, bringing your own flavor to each dish.
Recipe one. Cold beetroot: how to cook summer soup in half an hour?
The cooking technology of this refreshing dish is more like mixing ingredients like okroshka. In fact, this method cannot be called cooking. To ignorant people who see the stages of work, it will seem from the outside that you are preparing a vegetable salad. Ingredients can be taken completely different, depending on taste preferences. Most importantly - do not forget about the beets. To obtain a bright burgundy color characteristic of this dish, it is introduced in the form of a grated mass.
So, prepare all the components in advance so that they are completely cooled and preferably chilled. Use plain water as a liquid base. Take 3 liters of it and boil it, adding a little s alt. Boil 3-4 medium potatoes and 2 sweet carrots until fully cooked in their skins. After cooling, peel them and cut into cubes. Boil 1 beetroot in another saucepan. It is better to take a vegetable that has a dark, bright color. Having freed from the peel, grate it on a medium grater and pour it into a saucepan with carrots and potatoes. Immediately pour the chilled solution and mix thoroughly with a ladle, pouring 1 incomplete tbsp into the mixture. a spoonful of citric acid. While the summer soup is infused, chop 2 fresh medium cucumbers into strips. Taste beetroot. It should be sweet and at the same time moderately sour. Pour cucumbers and a chopped bunch of greens (dill, onion, parsley) into the pan. Serve with half a hard-boiled egg on each serving plate.
Recipe two. Cold beetroot. How to cook soufflé puree
To prepare this dish according to the described technology, it will take more time, since the crushed products will first be boiled and then turned into a souffle-like mass. Although this summer soup is completely different in texture and appearance from the previous one,its name is the same - beetroot. How to cook it? Very simple.
Take all vegetables (fresh carrots, sweet bell peppers, medium onions, potato tubers) in equal proportions, in this case 2 pcs. Peel them, chop into large cubes and pour 3 liters of cold water. Put 1 large chopped beet there. Put the mass to cook until the ingredients are fully cooked. After letting the mixture cool slightly, add 2-3 peeled and chopped fresh tomatoes, and then beat everything with a blender until smooth. S alt, pepper to taste and boil again. Serve cooled beetroot, garnished with sour cream. Satisfying and useful! Now you know how to cook cold beetroot.
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