Classic cold beetroot soup

In the summer, you don’t really want to eat heavy hot food, which is why cold soups are so popular. So that in hot weather you have the opportunity to prepare delicious cold beetroot soup, we have selected 8 excellent recipes.

Classic cold beetroot soup with kefir

In many families, it is customary to prepare cold soups in the summer. The process of preparing beetroot soup is simple and straightforward; it will require available ingredients, some of which can be found in your garden.

1. 
   How to cook cold beetroot soup according to the classic recipe? Peel boiled potatoes, beets and eggs.
2. 
   Cut potatoes, beets, eggs and cucumbers into small cubes. Place vegetables in a bowl or pan.
3. 
   Finely chop the greens with a knife.
4. 
   Add the greens to the rest of the ingredients.
5. 
   Add salt, kefir and water to the vegetables, stir. Keep the beetroot soup in the refrigerator until serving.

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Bon appetit!

How to cook delicious beetroot soup with sausage?

Cold beetroot soup with sausage is a hearty and refreshing dish that is often served on hot days. Fill this beetroot soup with vegetable broth, mineral water or kvass.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Boiled potatoes – 2 pcs.
• Boiled beets – 2 pcs.
• Cucumber – 2 pcs.
• Boiled chicken egg – 1 pc.
• Green onion – 5 gr.
• Dill – 5 gr.
• Boiled sausage – 150 gr.
• Sour cream – 100 ml.
• Mineral water – 1 l.
• Salt - to taste.

Cooking process:

1. Prepare all the necessary ingredients for making beetroot soup. Rinse fresh vegetables and herbs, peel boiled vegetables and eggs.

2. Grate the beets on a coarse grater, cut all other ingredients into cubes.

3. Finely chop the dill and green onions with a knife.

4. Add salt to taste.

5. Lastly, add sour cream and mineral water, stir. Cool the beetroot soup before serving.

Bon appetit!

A simple and tasty recipe for cold beetroot soup with tops

In the summer, when vegetables are just beginning to ripen, dishes made from them turn out especially tasty. Just try cold beet soup made from young beets, and you will realize that you have never eaten anything better before.

Cooking time: 60 min.

Cooking time: 45 min.

Servings: 6.

Ingredients:

• Beetroot – 100 gr.
• Tops – 15 gr.
• Carrots – 20 gr.
• Cucumber – 50 gr.
• Chicken eggs – 2 pcs.
• Green onion – 15 gr.
• Dill – 10 gr.
• Table vinegar – 1 tsp.
• Salt - to taste.
• Sugar - to taste.

Cooking process:

1. Wash the beet tops and cut into small cubes.

2. Finely chop the dill and green onions with a knife.

3. Hard boil the eggs and cut into cubes.

4.Peel the carrots and grate on a coarse track.

5. Boil the beets until tender and grate them on a coarse grater.

6. Cut the cucumbers into cubes.

7. Mix all the chopped ingredients, add salt and sugar, pour in purified water. Place the beetroot soup on the fire and bring it to a boil, add vinegar.

8. After boiling, remove the soup from the heat and cool it. Serve chilled beetroot soup with sour cream.

Bon appetit!

Cold beetroot soup with kvass - a classic recipe

Cold beetroot soup with kvass is something between borscht and okroshka. This is a fairly simple but satisfying dish that quenches thirst very well and fills you with energy in the summer.

Cooking time: 120 min.

Cooking time: 40 min.

Servings: 6-8.

Ingredients:

• Beets – 3-5 pcs.
• Kvass – 500 ml.
• Water – 1.5 l.
• Lemon juice – 1 tbsp.
• Sugar – 1 tsp.
• Potatoes – 2 pcs.
• Chicken eggs – 2 pcs.
• Greens – 200 gr.
• Cucumbers – 2 pcs.
• Ham – 100 gr.
• Mint – 3-4 branches.
• Sour cream – 1 tbsp.
• Mustard – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash and peel 2-3 beet tubers, grate on a coarse grater, pour kvass and leave for 1.5 hours in a cool place.

2. Cook the remaining beets until tender. Then remove the beets from the pan, add lemon juice, salt and sugar to the broth, stir and place in the refrigerator.

3. Boil the potatoes until tender in their skins. Boil the eggs hard.

4. Cut boiled beets, potatoes, ham, cucumbers and protein into strips. Mash the yolk with a fork and mix it with sour cream and mustard.

5. Chop the greens and grind with salt until juice appears.

6. Mix all the crushed ingredients, add the yolk mass, pour in the strained kvass and beet broth, stir.Add salt and ground pepper to taste.

7. Pour the chilled beetroot soup into plates and serve.

Bon appetit!

Delicious cold beetroot soup with meat broth

For cold beetroot soup, it is best to use a broth based on chicken or turkey rather than a fatty one. This beautiful and healthy soup will fit perfectly into your summer menu.

Cooking time: 80 min.

Cooking time: 40 min.

Servings: 4.

Ingredients:

• Chicken eggs – 2 pcs.
• Beetroot – 3 pcs.
• Potatoes – 3 pcs.
• Chicken breast – 400 gr.
• Cucumber – 2 pcs.
• Green onion – 20 gr.
• Dill – 10 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil beets, potatoes and eggs until tender.

2. Pour water over the chicken breast, put it on the fire and cook until done for 25-30 minutes. Then remove the meat from the pan, strain the broth and cool.

3. Peel the beets and grate them on a coarse grater.

4. Cut potatoes and cucumbers into cubes.

5. Finely chop the greens.

6. Peel the eggs and cut into 4 parts.

7. Also chop the chicken meat finely.

8. Mix all the chopped ingredients in a saucepan, pour in the cooled broth, add salt and ground pepper. Divide the soup into bowls, add sour cream and serve.

Bon appetit!

How to cook delicious cold meat with eggs?

It's hot outside, don't know what to cook for lunch so that it's light but satisfying? Make this delicious cold beetroot soup with egg and meat. It is not only refreshing, but also very filling.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Lean pork – 300 gr.
• Potatoes – 2 pcs.
• Beets – 2 pcs.
• Fresh cucumbers – 4 pcs.
• Pickled cucumber – 0.5-1 pcs.
• Chicken eggs – 3 pcs.
• Salt - to taste.
• Sugar – 1 tbsp.
• Lemon juice – 2 tbsp.

Cooking process:

1. Boil the pork until cooked; be sure to remove the foam from the surface of the broth. Remove the meat from the broth, strain the broth itself and cool.

2. Boil potatoes and beets and grate on a coarse grater.

3. Also grate the pickled cucumber and fresh cucumbers.

4. Cut the meat into cubes.

5. Place the beets, potatoes, cucumbers and meat into the pan, pour in the cooled broth, add salt, sugar and lemon juice.

6. Pour the beetroot soup into plates, add sour cream and add half a boiled egg to each serving.

Bon appetit!

Cold beet soup with sorrel at home

By the way, fresh and sour beetroot soup with sorrel is perfect on a hot summer day. It is sorrel that makes the soup so rich and tasty. Moreover, the dish is prepared very quickly.

Cooking time: 40 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Beetroot – 5 pcs.
• Boiled sausage – 350 gr.
• Cucumbers – 3 pcs.
• Dill – 0.5 bunch.
• Sorrel – 150 gr.
• Boiled eggs – 3 pcs.
• Salt - to taste.
• Sour cream – 400 ml.

Cooking process:

1. Wash the sorrel well and cut into thin strips.

2. Pour a glass of water into the frying pan, bring it to a boil, add sorrel and cook for 2 minutes.

3. Wash the cucumbers, peel and cut into cubes. Place them in a saucepan, add salt and leave for a while so that the cucumbers release their juice.

4. Cut the sausage into small cubes.

5. Wash the dill and chop finely with a knife.

6. Boil the beets until tender and cut into thin strips.

7. Cut the boiled eggs into cubes or grate on a coarse grater.

8. Mix all the chopped ingredients, add sour cream and pour in the water left after cooking the beets.Add the amount of water at your discretion so that the beetroot soup turns out to be the thickness that you require. Salt the beetroot soup to taste and serve it.

Bon appetit!

Quick and tasty beetroot soup with pickled beets

A very tasty and quick version of beetroot, for those who do not want to waste time cooking beets. In addition, pickled beets will add a slight sourness to your first dish.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 4-6.

Ingredients:

• Pickled beets – 100 gr.
• Cucumber – 1 pc.
• Boiled egg – 1 pc.
• Sour cream – 2-3 tbsp.
• Water – 300 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens – 10 gr.

Cooking process:

1. Grate the pickled beets on a coarse grater.

2. Cut the boiled egg into cubes.

3. Wash the cucumber and cut into cubes.

4. Rinse the greens and chop finely.

5. Place all chopped ingredients into a large bowl or saucepan. Pour in cold boiled water, salt and season to taste.

6. Add sour cream to the beetroot soup immediately before serving.

Bon appetit!