2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Beetroot is one of the varieties of cold soups, very tasty and refreshing in the summer heat. Therefore, such dishes are especially in great demand in the hot season. Let's remember some useful and interesting recipes.
Beetroot in a pot
Cold beetroot soup turns out to be surprisingly tasty if it is not just boiled, but insisted in the oven in pots. To prepare the dish, the following components are taken: beetroot broth - 2 liters or so; small heads of young beets - 3 pieces; fresh cucumbers - 2-3 (just check that they are not bitter); green onion feathers - 50-60 g; 3-4 hard-boiled eggs; a teaspoon of sugar and the same vinegar (3%); 2 carrots; a bunch of dill; s alt as desired. How to cook cold beetroot soup? Boil peeled beets and carrots separately. Strain the decoction. Cut vegetables into small strips, add cucumbers. Cut eggs into cubes. Arrange the products in pots, pour the broth, put in a warm oven to infuse. S alt. Then take it out to cool the dish, sprinkle with chopped herbs. Add sour cream and servechilled table. In such a cold beetroot soup, boiled meat or pieces of fish are placed - in each plate or pot in a portion.
Belarusian beetroot
Cold soups are the national dish of Slavic cuisine. Its different variants can be found among the Poles, Belarusians, Russian nationalities. And they are called holodniki, beetroot, botvinya. For example, this is how Belarusian peasants have been preparing such food for a long time. In this cold beetroot soup, products are required: young beets with leaves (tops) - 500 g; beet kvass - 1.5 liters; young cucumbers - 3 pieces; 5 small onions; 4 eggs; a bunch of dill; a few sprigs of celery; a glass of sour cream; s alt, hot pepper, coriander - to taste. Technology-recipe for cold beetroot soup: Boil peeled beets in a small amount of water (at least 2 glasses). Then finely chop it along with the leaves. Boil beet kvass, cool, mix with broth. Put sour cream and put in the refrigerator or cellar - brew. Back to cooking grounds: finely chop the onion and dill, celery. Chop cucumbers into strips, eggs into quarters. S alt the vegetables, sprinkle with pepper, sprinkle with coriander. Then put thick in a saucepan with liquid, mix. Let the dish stand for another half an hour, then you can pour it into plates, put an egg slice and a spoonful of sour cream in each. Optionally, a slice of lemon is added.
Beet kvass for cold soup
As notedabove, to cook this cold beetroot soup, the recipe recommends using beetroot kvass. But how to make it? This is what you will find out now. Correctly, it is called beet-bread. For kvass, 0.5 kilograms of black bread is required. Cut it into small pieces, put in a three-liter jar of warm water (one and a half liters). Put fresh beets there (cut into 6-7 thin slices). Let the jar stand for 2 days in the light, in a warm place. After the specified time, kvass should be filtered, after which you can cook borscht, beetroot, okroshka and other first courses on it.
Cook skillfully and enjoy!
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