Recipe for hot beetroot soup

Beetroot is an old dish that belongs to the borscht family. Sometimes it is used for medicinal purposes, as a means to cleanse the body. Prepare it on a vegetable broth: beet, cabbage or cucumber. Often in beetroot boiled meat is added, or you can cook an excellent beetroot and on a meat broth.

There are several varieties of beetroot, among which the most popular are hot beetroot, cold and lean, which is cooked on mushroom broth. The beetroot is considered a dietary dish. The recipe for hot beetroot soup with mushrooms to taste like mushroom soup, only with beetroot.

Usually brew beetroot is cooked when the beets are beginning to thin, because the hot beetroot recipe contains the tops. It is not difficult to cook it. To prepare beetroot will need the following ingredients: roots and tops of young beets and carrots, cabbage and potatoes. Still need to take the roots of parsley and celery, as well as the greens of parsley and dill.

First, prepare a decoction. White roots are cleaned and cut into small cubes, beets and carrots are rubbed on a large grater, and then all components are thrown into boiling water. Next, the boiling broth is lowered with shredded cabbage and potatoes, cut into cubes. When the vegetables are cooked, the carrot and beet topped into small pieces are added to the broth.
In the recipe for hot beetroot soup, if desired, you can include young nettles.

The last in the hot beetroot is added salt and spices. Before the soup is served to the table, it is allowed to brew for 10 minutes on the off plate. Before serving, beetroot sprinkled with herbs, served with mustard and sour cream, and instead of bread - rye crumbs.

The recipe for hot beetroot on meat broth contains the following components: broth meat, beetroot, tomato paste or tomatoes, vinegar, salt, sugar, spices and herbs. For the broth any meat is suitable. It is poured cold water, put on a plate and boiled. In the pan, put the grated beetroot and the beetroot drizzled with vinegar. When the beet becomes soft, it is added to the boiling broth. There also add pepper, finely chopped greens and cook for 20 minutes until cooked. After the beetroot was removed from the fire, it is filled with sugar and vinegar. If desired, you can put a half of the hard -boiled egg in a plate . When serving on a table in a bowl of soup, add a spoonful of sour cream and sprinkle the chopped green onions.
Cold beetroot is good to cook in hot weather. This recipe for beetroot preparation is so simple to prepare that it will allow you to cook a delicious meal in just an hour. For the freshener used a young beet, but last year's also suitable. Cold beet soup is a classic recipe, contains the following ingredients:

Beets - 700 grams, potatoes - 400 grams, fresh cucumbers - 250 grams, radish, green onions, horseradish, 2 tablespoons lemon juice, salt and sugar, boiled eggs.

To prepare beet broth beets should be baked in the oven, then cut into pieces, pour water at the rate of 3 liters of water per large beet and cook for 30 minutes. At the end of cooking, the broth should be added. To keep the beet retain its bright color, when the broth boils up, lemon juice is added to it.

After cooling from the broth, the boiled beet is removed, and the broth is filtered. Almost the same ingredients are put in the cold dish, as in okroshka: fresh cucumbers, radish, boiled potatoes and green onions. In the plate before serving add sour cream and half of the boiled egg. Sometimes in cold beetroot is added boiled meat, cut into small pieces.

In beetroot cold is also added cucumber decoction, kvass, which brings it together with okroshka, you can add yogurt, kefir or even yogurt. These additives can change the classic recipe, but you can get an option that best suits the tastes and preferences of all family members.