Cold beetroot soup classic

Cold beetroot soup is a close relative of Russian okroshka made with kvass, the main ingredient of which is beets. In other words, this is a kind of summer borscht, cold soup. It is prepared in two versions. The dish is served hot in winter, and cold in summer, especially in hot weather. Today's selection of recipes is dedicated to the summer version.

Cold beetroot soup - a classic recipe

The classic recipe for cold beetroot soup, as a vegetarian dish, has only two components: a dressing of fresh herbs with vegetables and a liquid base of beetroot broth or infusion. We prepare classic beetroot soup with acidified beetroot broth. From vegetables we take cucumber, radish and green onions, and for satiety we add boiled potatoes and an egg.

1. 
   How to cook cold beetroot soup according to the classic recipe? In a saucepan for preparing beetroot soup, boil water and dissolve salt and sugar in it. Turn off the heat, add vinegar, taste the water and adjust it to your taste, because it determines the taste of the finished beetroot soup. Wash and peel the beets.
2. 
   Then cut the peeled beets into small cubes.
3. 
   Place the sliced ​​beets into a pan with this hot water and cook over low heat for several minutes.
4. 
   Drain most of the beet broth through a colander and into another pan.
5. 
   Place the beets in the same pan, pour the broth 1 cm above its level and cook the beet cubes over low heat until tender.
6. 
   Pour the broth into the boiled beets and cool the beetroot soup in the refrigerator for several hours.
7. 
   Before serving the dish, chop the vegetables indicated in the recipe (cucumbers, radishes, potatoes and washed greens). The cutting form can be any, but it is advisable to chop the vegetables finely. Place the chopped vegetables in a separate bowl. Add egg yolks and finely chopped whites to it. Mix everything well and cool this cutting as well.
8. 
   When the ingredients for the classic beetroot soup are cold enough, put chopped vegetables in each plate, pour in the beetroot soup, and mix well.
9. 
   We complement the beetroot soup with half eggs and sour cream, and serve for lunch. Bon appetit!

Cold beetroot on the water

The recipe for making cold beetroot soup with water is the simplest and fastest. You need few ingredients for it, only fresh cucumbers, eggs and herbs. The beets are boiled in advance or, which is much tastier, baked in the oven. Eggs are also boiled in advance.Acidify the beetroot with lemon juice. Cool the ingredients for the beetroot soup well.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Boiled beets – 3 pcs.
• Boiled water – 2 l.
• Salt – 1 tbsp. no slide.
• Sugar – 1 tbsp. no slide.
• Lemon juice – 1 tbsp.
• Cucumber – 3 pcs.
• Hard boiled egg – 4 pcs.
• Dill – 1 bunch.
• Green onion – 1 bunch.
• Sour cream – 200 gr.

Cooking process:

Step 1. First of all, prepare all the products for beetroot according to the recipe and the number of servings you need.

Step 2. Peel the prepared beets and chop on a coarse grater.

Step 3. Place the grated beets into a saucepan with cooled boiled water, add the indicated amount of salt and sugar, which can be adjusted to your taste, add fresh lemon juice and mix everything well.

Step 4. Rinse cucumbers and bunches of green onions and dill with cold water. Cut the cucumbers into pieces of any shape, and finely chop the greens. Peel the eggs and cut them into halves. Combine the chopped vegetables and mix.

Step 5. Before serving beetroot soup for lunch, place the sliced ​​vegetables on plates and pour in the beetroot infusion along with the beets.

Step 6. Then put two halves of eggs into plates, add sour cream, and serve beetroot soup in water. Beetroot infusion and slices can be stored in the refrigerator and made into soup immediately before lunch. Bon appetit!

How to cook cold beetroot soup with kefir?

An option for delicious cold beetroot soup is a recipe for making it with kefir. The beets and eggs are boiled in advance, and then all the ingredients are chopped and mixed with kefir, which takes a little time.Beetroot soup with kefir is a dish that is balanced for a healthy diet, low in calories and at the same time saturates the body well and is easily digestible.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Boiled beets – 2 pcs.
• Kefir – 1 l.
• Spinach – 100 gr.
• Long cucumber – 1 pc.
• Hard boiled egg – 4 pcs.
• Garlic – 2 cloves.
• Greens – 1 bunch.
• Salt – 2 tsp.

Cooking process:

Step 1. First of all, prepare the ingredients for the beetroot soup according to the recipe. Boil eggs and beets in advance.

Step 2. Boil spinach leaves for 5 minutes in water with a teaspoon of salt and cool in a colander under cold running water.

Step 3. Finely chop the peeled garlic cloves with a knife.

Step 4. Finely chop a bunch of greens (dill). Pour one glass of cold kefir into a blender, add a second spoon of salt, add chopped garlic with herbs and spinach and mix everything until smooth.

Step 5. Then pour the rest of the kefir into the bowl and beat again.

Step 6. Cut the boiled beets and cucumbers into thin strips. Peel the eggs and cut them into halves. The ingredients for the beetroot soup are ready.

Step 7. Place sliced ​​beets and cucumbers in any proportion into plates, pour in the kefir mixture, mix well, add the egg halves and serve the beetroot soup for lunch. Bon appetit!

Delicious cold beetroot soup with sausage

Cold beet soup, as a vegetarian dish, is prepared from vegetables in beet broth or kefir, but it is often supplemented with potatoes, eggs and boiled sausage, which makes it more tasty and satisfying.In this recipe we prepare beetroot soup according to the classic version - with beetroot infusion, and a small amount of sausage will not significantly increase calories. It is advisable to prepare the beetroot infusion in advance and cool it well.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Boiled cold water – 1.5 l.
• Boiled beets – 1 pc.
• Salt – ½ tsp.
• Sugar – ½ tbsp.
• Vinegar 9% – 1 tbsp.
• Cucumber – 2 pcs.
• Radishes – 4 pcs.
• Potatoes – 4 pcs.
• Egg – 3 pcs.
• Sausage – 200 gr.
• Garlic – 2 cloves (optional).
• Greens – 1 bunch.
• Sour cream – for dressing.

Cooking process:

Step 1. First of all, prepare the products for the beetroot infusion. Boil 1.5 liters of clean water.

Step 2. Boil the beets in advance or bake in the oven or microwave at full power for 15 minutes. Cool the beets, peel them and chop them on a coarse grater.

Step 3. Pour boiled water into any beetroot container and dissolve salt, sugar and vinegar in it. Taste the water and adjust the taste to your liking.

Step 4. Place the grated beets into this water, mix and refrigerate for a couple of hours, or preferably overnight, to infuse.

Step 5. Then prepare the ingredients for the beetroot dressing.

Step 6. Boil the jacket potatoes together with the egg in salted water and then cool in cold water.

Step 7. Rinse vegetables (cucumbers, radishes and herbs) well. Peel potatoes and eggs and cut into small pieces. Leave a couple of egg quarters for decoration. Cut the cucumbers and radishes into pieces of arbitrary shape, and finely chop the greens. Transfer all the cuttings into a separate bowl.

Step 8Lastly, cut a piece of boiled sausage into small cubes, add to the rest of the cuttings and mix everything carefully.

Step 9. Before serving the dish for lunch, place the prepared chopped vegetables with sausage and egg on plates. Then pour these ingredients with beetroot infusion. Add chopped garlic cloves to them.

Step 10. Mix beetroot soup with sausage in plates, season with sour cream, decorate with egg and green dill and serve the dish for lunch. Bon appetit!

Cold borscht in Lithuanian style

For a summer dish, a light, refreshing option could be Lithuanian-style cold borscht. Its basis, according to Lithuanian cuisine, is fatty kefir, and an obligatory component is boiled beets. Lithuanians prepare this borscht with 7% kefir, which we don’t have, so to improve the taste and increase the fat content of the kefir filling, add cream. Add fresh cucumber, boiled egg and herbs to the borscht.

Cooking time: 15 minutes.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Boiled beets – 2 pcs.
• Cucumber – 4 pcs.
• Boiled egg – 3 pcs.
• Dill – ½ bunch.
• Onion – ½ bunch.
• Cream 20% – 200 ml.
• Full-fat kefir – 1 l.
• Water – 300 ml.
• Sour cream - for serving.

Cooking process:

Step 1. Peel pre-boiled or baked beets, chop on a coarse grater and transfer to a bowl for cold borscht.

Step 2. Chop the washed cucumbers into thin strips. If desired, you can also grate them on a coarse grater.

Step 3. Cut hard-boiled and shelled eggs into small cubes.

Step 4. Wash the green onions and finely chop them.

Step 5. Place the chopped cucumber and onion in a bowl with the beets and add finely chopped green dill.

Step 6.Pour cream over this slice, sprinkle with salt and mix well.

Step 7. Then pour all the ingredients with kefir, mix again and borscht, covering the dish with a lid, put in the refrigerator for 3-4 hours until it turns out very cold.

Step 8. After the cooling time has passed, pour the borscht into beautiful plates and season with sour cream.

Step 9. Serve cooked cold borscht in Lithuanian style for lunch with boiled potatoes. Bon appetit!

Classic holodnik in Belarusian

Belarusian-style Kholodnik is an authentic and simple dish of Belarusian cuisine, both for the summer and for any table. Vegetables (boiled beets, cucumbers and greens) are chopped along with the egg and seasoned with either water or fermented milk products. The beets and eggs are boiled in advance. The dish is served only cold. In this recipe, cook immediately in portioned plates.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Boiled beets – 1 pc.
• Boiled egg – 2 pcs.
• Small cucumber – 2 pcs.
• Dill – 10 gr.
• Green onion – 10 gr.
• Sour cream – 150 gr.
• Kefir – 1 tbsp.
• Lemon juice - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. The ingredients for the Belarusian kholodnik are immediately prepared according to the recipe and the number of servings you need. Boiled or baked beets and eggs are peeled.

Step 2. Onion feathers are washed, dried with a napkin, finely chopped and immediately placed on plates.

Step 3. The yolks of the boiled eggs are separated and added to the chopped herbs.

Step 4. Then mash the yolks and herbs well with a fork so that the onion releases juice.

Step 5. The beets are cut into thin strips or chopped on a coarse grater and placed on plates.

Step 6.The whites are chopped on a medium grater and added to the chopped vegetables.

Step 7. Fresh cucumbers are also grated and placed on plates.

Step 8. These ingredients are sprinkled with finely chopped dill.

Step 9. Then add sour cream, lemon juice, and salt and black pepper to taste.

Step 10. All cuts are filled with kefir of any fat content. Kefir can be replaced with cold boiled water.

Step 11. The refrigerator is carefully mixed with a spoon and tasted.

Step 12. Then the Belarusian-style holodnik is cooled a little and served for lunch. Bon appetit!

How to cook delicious cold borscht with meat?

An alternative to okroshka for the summer menu can be a rather original soup - cold borscht with meat. It is quick and easy to prepare, satisfying, and the meat harmonizes perfectly with the vegetable component of the borscht. We prepare borscht on kefir with baked beets, and fry the meat in a frying pan.

Cooking time: 1 hour 30 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled beets – 1 pc.
• Kefir – 200 ml.
• Beef steak – 1 pc.
• Radish – 50 gr.
• Cucumber – 50 gr.
• Olive oil – 10 ml.
• Salt - to taste.
• Sugar - to taste.
• Egg - for serving.
• Greens - for serving.

Cooking process:

Step 1. Rinse the beets well, wrap tightly in a piece of foil and bake in the oven at 200°C for 1 hour.

Step 2. Beat the beef steak well, season with salt and pepper, and then fry until done on both sides in hot vegetable oil.

Step 3. Peel the cooked and slightly cooled beets, cut into small cubes and place in a blender bowl. Then pour in kefir of any fat content and beat everything.Add salt and sugar to this mixture to your taste, pour in a little olive oil and beat again until smooth. Take a sample and adjust as necessary.

Step 4. Finely chop the washed cucumber and radish. Cut the steak into thin strips. Place this cut into a plate and pour the prepared beetroot mixture over it. Complete the dish with pieces of boiled egg and chopped herbs. Cool the finished cold borscht with meat a little in the refrigerator and serve for lunch. Bon appetit!

Cold beetroot okroshka with kvass

Beetroot okroshka is a unique dish, and there are no exact recipes for preparing it. In its composition and method of preparation, beetroot okroshka is similar to the traditional one, and in summer it includes fresh vegetables, in winter – pickled or mushrooms. Adding meat products to such okroshka is appropriate in any recipe. Season the beetroot okroshka with kvass and beet broth.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 4.

Ingredients:

• Medium beets – 5 pcs.
• Kvass – 500 ml.
• Water – 1.5 l.
• Lemon juice – 1 tbsp.
• Sugar – 1 tsp.
• Potatoes – 2 pcs.
• Egg – 2 pcs.
• Spinach (beet tops) – 200 gr.
• Cucumber – 2 pcs.
• Ham – 100 gr.
• Mint - to taste.
• Sour cream – 1 tbsp.
• Mustard – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. The beets are thoroughly washed and peeled. Two beets are chopped on a coarse grater, placed in a separate bowl, poured with kvass and left in a cold place for 1–1.5 hours to infuse.

Step 2. Three beets are boiled until soft for an hour, removed from the broth and cooled. Sugar and lemon juice dissolve in the broth and the broth is also cooled.

Step 3.Chicken eggs and jacket potatoes are boiled. Then they cool well. Eggs are separated into yolks and whites.

Step 4. Boiled beets, ham, potatoes and egg whites are cut into thin strips. In a bowl, mash the yolks with mustard and sour cream with a fork until smooth.

Step 5. Wash spinach or beet tops, finely chop and grind with salt to release a little juice.

Step 6. All the cuts are laid out on plates, sprinkled with salt and black pepper to your taste and mashed yolks are added to it. You can add a little mint for freshness. Then strained kvass and beet broth are poured into the slices. Beetroot okroshka is mixed and served for lunch. Bon appetit!

A simple recipe for lean beetroot soup with potatoes

Using this recipe, we prepare a lean version of cold beetroot soup with potatoes. The dish excludes eggs and dairy products. Potatoes will add satiety, and cucumber with radishes and herbs will add freshness of taste. Its constant ingredient is boiled beets. Prepare the dish using water with the addition of lemon.

Cooking time: 20 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled beets – 1 pc.
• Boiled potatoes – 1 pc.
• Water – 500 ml.
• Cucumber – 1 pc.
• Radishes – 6 pcs.
• Bow – 4 feathers.
• Lemon – 3 slices.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. For cold beetroot soup, boil the beets and potatoes in advance and cool well. The beets are peeled, cut into pieces, placed in any container and filled with chilled boiled water for 10 minutes. During this time, the water will turn the color of the vegetable.

Step 2. To form the beetroot soup, put pieces of beets with part of the infusion into a serving plate.The juice from two lemon slices is squeezed into it, and the third slice is left for decoration.

Step 3. Boiled potatoes are cut into small cubes and placed with the beets.

Step 4. Cut the radishes into thin semicircles and place them on a plate.

Step 5. Then the cucumber is cut into thin strips and also placed on a plate.

Step 6. Sprinkle the beetroot soup with salt and black pepper to suit your personal taste.

Step 7. The washed green onion feathers are finely chopped and the beetroot is sprinkled with this cutting. Beetroot soup with potatoes is decorated with a slice of lemon and served immediately for lunch, but you can also cool it a little. Bon appetit!

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

To preserve a beautiful color, beetroot broth or infusion is acidified with vinegar, citric acid or lemon juice. The vinegar option is the most common, although not to everyone’s taste, but quite acceptable. According to this recipe, beets are boiled and pickled in water with vinegar for several hours, and then beetroot soup is prepared on its basis. The set of ingredients is simple, and we will season it with kefir, as in the Lithuanian version.

Cooking time: 10 minutes.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Boiled beets – 2 pcs.
• Kefir – 1 l.
• Water – 250 ml.
• Cucumber – 1 pc.
• Boiled egg – 2 pcs.
• Onion – 1 bunch.
• Dill – 1 bunch.
• Vinegar 9% – 4 tbsp.
• Sugar – 1 tbsp.
• Salt – 1 tbsp.

Cooking process:

Step 1. First you need to prepare the ingredients for the beetroot soup according to the recipe and the number of servings you need.

Step 2. In a saucepan for preparing beetroot soup, boil a glass of clean water and dissolve in it the amount of salt with sugar and vinegar indicated in the recipe.Grind the peeled boiled beets on a coarse grater, transfer to the hot marinade and leave for several hours, or better yet overnight, for pickling and infusion.

Step 3. After this time, you can form the beetroot soup. Cut the prepared eggs, fresh cucumber and washed green onions with dill into small pieces. Transfer this cutting to the pickled beets.

Step 4. Pour cold kefir over all ingredients, mix well and take a sample. Pour the prepared cold beetroot soup with vinegar into portioned cups and serve for lunch with boiled potatoes. Bon appetit!