Hot beetroot soup

Hot beet soup is a classic beet soup with meat. Beetroot soup, depending on the method of preparation, can be served not only as a cold summer soup, but also become a warming lunch in the winter season. In this case, it turns out more rich and appetizing. Below are several options for preparing beetroot soup based on various meats.

Classic recipe for hot beetroot soup with meat

This recipe presents the basic principles of preparing classic beetroot soup, without compromising the choice of meat. Thanks to the vegetables, the soup will turn out to be very light, tasty and with a pleasant color scheme.

1. 
   How to prepare delicious hot beetroot soup? Place the meat in cold water and boil, adding salt immediately after boiling.Remove the foam that has collected on the surface and continue to cook the broth for 30 minutes.
2. 
   At this time, let's prepare the vegetables. Finely chop the peeled onion and garlic.
3. 
   Peel the carrots and beets and chop them on a coarse grater. You can use a grater designed for cooking carrots in Korean.
4. 
   Fry the onion in a frying pan.
5. 
   When the onion turns brown, add the grated carrots and beets. We determine readiness by the softness of the vegetables. They also decrease in volume.
6. 
   Add the potato wedges to the broth and cook until half cooked. Later we add the prepared roast and beans. We bring the finished beetroot soup to the taste you want by adding spices and salt. Leave to simmer over low heat, determining readiness by the softness of the potatoes, at the very end add two tablespoons of tomato sauce, bring to a boil and turn off the heat. Finally, leave to infuse for 20 minutes. Feel free to pour the hot beetroot soup into plates, adding chopped garlic to each and serve.

Bon appetit!

Step-by-step recipe for making beetroot soup with chicken

The advantage of preparing borscht according to this recipe is that chicken meat is absorbed by the human body faster than any other. When choosing a light lunch, first of all you need to give preference to the recipe where the broth is prepared based on chicken.

Cooking time: 20 min.

Cooking time: 70 min.

Servings – 4.

Ingredients:

• Chicken fillet – 400 gr.
• Beets – 2 pcs.
• Onion – 2 pcs.
• Potatoes – 4 pcs.
• Carrots – 2 pcs.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1.Before you start preparing the chicken broth, wash the meat and cut it into cubes. Then we put it in water and bring it to a boil. Then leave to simmer over low heat for 20-30 minutes.

2. At the same time, chop the potatoes into small cubes and add them to the chicken broth.

3. Now let's move on to the main stage. We wash all the necessary vegetables and remove the peel. Grind it in a way convenient for you and place it in a frying pan heated with vegetable oil. Fry until golden brown, stirring occasionally.

4. It's time to season the frying with tomato paste. You won't spoil the dish if you decide to add fresh tomatoes. Fry the prepared vegetable mass until the juice evaporates.

5. At the end, place the frying in a saucepan with broth, add salt, bring to a boil and continue cooking for 10 minutes. Then let all the flavors combine.

6. Separately, when serving, add sour cream and chopped herbs to each serving of beetroot soup.

Enjoy your meal!

Rich and delicious beetroot soup with meat and egg

Beetroot enriched with protein will never be superfluous in the diet of both adults and children. The soup can be served either hot or slightly cooled, without worrying about its taste.

Cooking time: 30 min.

Cooking time: 60 min.

Servings – 5.

Ingredients:

• Beef meat – 350 gr.
• Carrots – 1-2 pcs.
• Potatoes – 4 pcs.
• Beetroot – 5 pcs.
• Onion – 2 pcs.
• Garlic – 3 teeth.
• Chicken egg – 4 pcs.
• Vegetable oil - for frying.
• Apple cider vinegar (6%) – 2 tbsp.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Parsley - to taste.
• Dill - to taste.

Cooking process:

1. Wash a piece of beef and place it in heated water.Cook for 30 minutes.

2. Chicken eggs can be boiled right before serving or sent to cook in advance to allow time to cool. Cook for 8 minutes after boiling.

3. Let's not waste time and move on to preparing the vegetables. We wash and peel all vegetables.

4. Grate the peeled beets on a coarse grater, and then add a little vinegar, it helps preserve the rich color of the beets.

5. Fry finely chopped onions with garlic in sunflower oil.

6. Place the carrots grated on a coarse grater into a frying pan with onions and fry for three minutes, then add the beets and fry for another 10 minutes, stirring occasionally.

7. Remove the boiled beef from the pan, cut it into small pieces and transfer it back into the prepared broth. At this stage, you can salt the broth and add a little pepper.

8. Chop the potatoes randomly and add them to the broth.

9. Monitor the readiness of the potatoes so that you can add the fried vegetables in time. At the same stage, add the necessary spices for beetroot soup and cook for 20-30 minutes.

10. Peel the cooled eggs and cut into slices. Also chop the greens as finely as possible.

11. Place eggs in a beetroot pot, bring to a boil and season with chopped herbs.

12. Serve with sour cream, herbs and fresh bread.

Bon appetit!

How to cook hot beet soup with meat and potatoes at home?

Many people prefer to cook soup without adding potatoes, underestimating its usefulness and taste. In order not to encounter potatoes that are bland and neutral in taste, you need to add them to a rich broth cooked with tasty meat.

Cooking time: 15 min.

Cooking time: 30 min.

Servings – 2.

Ingredients:

• Meat on the bone – 400 gr.
• Onion – 2 pcs.
• Beets – 2 pcs.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Tomatoes – 3 pcs.
• Greens - to taste.
• Ground black pepper – 1 pinch.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the meat and place the whole meat in a pan with heated water. Bring to a boil and add a little salt. Be sure to remove the foam from the surface. Then cook the meat for 30 minutes. After cooking the meat for 15 minutes, add peeled and diced potatoes to it.

2. Peel the beets and grate them to prepare Korean-style carrots. Place the chopped beets in a heated frying pan.

3. We do the same with carrots and send them to the beets.

4. Next, cut the onion into small cubes and add to the vegetables.

5. Continue chopping the vegetables. Roughly chop the tomatoes and garlic into small pieces. You can also pass garlic through a press. Add everything to the frying pan and continue to simmer the vegetable mass, seasoning with pepper and salt.

6. Check the readiness of the meat and potatoes and send them for frying. Mix well and cook for another 10-15 minutes. Then we set aside a little time for the beetroot soup to brew. We invite loved ones to the table and serve slightly cooled beetroot soup, garnished with fresh herbs and topped with sour cream.

We wish you bon appetit!

Hearty and flavorful beetroot soup with beef

If you want to cook a nutritious hot lunch during the cold season, we recommend making beef broth. Vegetables cooked with this broth will acquire a pronounced and quite pleasant taste.

Cooking time: 25 min.

Cooking time: 90 min.

Portions – 6.

Ingredients:

• Beef – 500 gr.
• Carrots – 2 pcs.
• Beets – 2-3 pcs.
• Onion – 2 pcs.
• Potatoes – 4 pcs.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Greens - to taste.
• Black peppercorns - 4 pcs.
• Vegetable oil - for frying.

Cooking process:

1. Any preparation of soup begins with cooking the broth. Immediately cut the beef into medium-sized pieces and place in a pan with warm water. After boiling, add salt and pepper to taste and do not forget to remove the curdled foam.

2. Let’s not waste time and start chopping vegetables for frying. Grate the peeled beets and carrots on a coarse grater, cut the potatoes and onions into cubes.

3. Heat a frying pan with oil over medium heat and fry root vegetables and vegetables, starting with potatoes, gradually adding onions, carrots, beets and your favorite seasonings.

4. Let's move on to assembling the soup. Place the entire roast with chopped herbs into the pan with the prepared beef. We leave the beetroot soup to infuse. The more time it takes, the tastier and more aromatic the beetroot soup will be.

5. Season each serving with sour cream and serve with fresh and fluffy bread.

We wish you bon appetit!

A simple and tasty recipe for making beetroot soup with tops

Fresh beet tops will diversify your summer diet, and your usual beetroot will sparkle with new colors. Young beet tops can be safely mixed with any herbs and vegetables without fear of spoiling the dish.

Cooking time: 15 min.

Cooking time: 30 min.

Servings – 2.

Ingredients:

• Pork – 250 gr.
• Barley groats – 2 tbsp.
• Onion – 1 pc.
• Bay leaf – 3 pcs.
• Salt - to taste.
• Pepper - to taste.
• Beetroot leaves – 300 gr.
• Tomato – 2 pcs.
• Potatoes – 4 pcs.
• Sour cream - to taste.

Cooking process:

1.We will cook beetroot soup with pork broth. Add whole onions to the broth. You can add salt to the soup both at the beginning and at the end, seasoning it with other seasonings as desired.

2. Cut the potatoes and peeled tomatoes into small cubes and add them to the broth, adding a handful of cereal. Remove the meat from the soup and cut into smaller pieces. We also remove the onion; we won’t need it anymore.

3. We wash the beet tops, removing dirt and cut them into random pieces.

4. Check the readiness of the potatoes and cereals, then add the chopped beetroot and bay leaves. In winter, you can use canned leaves.

5. Leave the borscht to cook for another 10 minutes and be patient so that the borscht has time to brew and acquire a bright, uniform color. Serve to the table in portions. If desired, season the beetroot soup with sour cream and fresh herbs.

Enjoy your meal!

Incredibly tasty and unusual beetroot soup with meatballs

Meatballs will help those who like to experiment with taste even when preparing a simple dinner. With each new minced meat filled with various spices, herbs and herbs, beetroot will acquire a completely new taste and aroma.

Cooking time: 20 min.

Cooking time: 45 min.

Servings – 4.

Ingredients:

• Minced meat – 350 gr.
• Beans – 400 gr.
• White cabbage – 200 gr.
• Beetroot – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 4 teeth.
• Adjika – 1 tsp.
• Bay leaf – 3 pcs.
• Cumin – 1 pinch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Flour – 2 tbsp.
• Sour cream - to taste.

Cooking process:

1. To prepare meatballs, chop any greens, green onions and add to the minced meat. Salt and pepper the minced meat and mix thoroughly.

2.Pour some flour into a separate container to form meatballs. Thanks to flour, the meat will not stick to your hands and fall apart.

3. Bring a pot of water to a boil and fill with meatballs. If necessary, the water can be salted.

4. To fry, chop the onion and garlic using a knife.

5. Peel the carrots and beets and grate them on a coarse grater.

6. Immediately transfer all the chopped vegetables into a frying pan heated with vegetable oil and fry for five minutes.

7. This time is enough for us to chop the cabbage.

8. Add all the chopped cabbage to the browned vegetables and simmer over medium heat.

9. Finally, add a little adjika, and if you want to dilute the taste with sourness, you can add tomato paste to the vegetables.

10. Check the readiness of the meatballs and add the prepared fried meatballs to the broth. Salt and pepper to taste and add bay leaves.

11. To make the beetroot soup thicker, richer and more satisfying, add a can of beans to the pan 15 minutes before turning off.

12. The beetroot soup must be brought to a boil and left to steep under a closed lid for 30 minutes.

13. Pour the finished soup into plates and serve. If desired, add sour cream and fresh herbs.

Enjoy your meal!