Most likely everyone knows how to cook beetroot according to the classic recipe. There is nothing difficult in this. Vegetables are boiled separately from each other. The ingredients are used as for. Everything is crumbled into a beetroot broth, and then served cold.

This summer is very hot and we often cooked various cold soups. But somehow everything has already become boring, and I decided to dream up a little. I decided to cook a familiar dish, but not as usual. And what can I say, it turned out pretty well.

I used not only beets, but also tops from it. I ground one of the parts of the prepared soup in a mixer, the second part remained just chopped. And it turned out such an interesting soup based on mashed broth.

I suggest trying to cook this cold soup according to this recipe, and evaluate it. I'm very interested in your opinion.

Cold beetroot according to the original recipe

We will need:

• beets with tops - 2 pcs
• potatoes - 2 pcs
• onion - 1 pc.
• tomatoes - 5 pcs (plum-shaped, small)
• fresh cucumber - 1 pc.
• radish - 100 gr
• Bulgarian pepper - 1 pc.
• boiled eggs - 2 pcs
• vegetable oil - 4 tbsp. spoons
• salt, black pepper - to taste
• sour cream - for serving
• greens - for sprinkling
• lemon - for serving (optional)

It is desirable that all vegetables are fresh, young and not very large.

Cooking:

1. Peel the beets and put in water to boil whole. It is better to use young. And after the water boils, it will be enough to boil it for 20-30 minutes. After you take it out, the volume of water should be about 1.8 liters.

2. Boil and cool the eggs in advance.

3. Cut the onion into very thin half rings. Or you can cut it into small cubes, which in principle does not matter, the onion will subsequently be spun along with other ingredients.

4. Divide the tops into two parts, one part is the stems, and the other is the leaves.

5. Cut the stems into cubes 1 cm thick. Set aside the leaves for now.

6. Cut potatoes into cubes.

7. Pour boiling water over the tomatoes, peel and cut. I made the day before for the winter and I have some left so I use them.

8. Fry the onion in vegetable oil until slightly golden.

9. Add tomatoes, fry until pureed.

10. Remove the beets from the pan, and place the potatoes and fried tomatoes with onions in the same broth. Cook for 15 minutes. Add salt and pepper to taste. We will not add spices, so as not to interrupt the natural taste of vegetables.

11. Add chopped stalks from the tops, and cook for another 5 minutes. Strongly do not digest to preserve vitamins.

12. Then turn off the gas, and let our base cool down.

13. While cooling, cut cucumbers. You can cut however you like. I have lettuce cucumbers that are not thick, they are practically seedless, and I cut them into circles. But if desired, you can cut it into cubes and cubes.

14. Cut the radish into circles.

15. Bulgarian pepper cut into strips. It could be boiled with potatoes, but I decided to add it fresh.

16. We cut the boiled beets into small thin sticks.

17. Cut the leaves from the tops into strips 0.5 cm thick.

18. In the meantime, our foundation has cooled down. We transfer it to the blender bowl and puree in small portions. Puree is not very thick, even more liquid. But we need it. We still have a lot of ingredients that we need to add to the cooled base.

19. Now add everything that we cut. Stir, and let it brew in the refrigerator for 2-3 hours.

20. Then we take it out, pour it into plates. Top with chopped egg. To make it beautiful, and combined with coarsely chopped radish and cucumber, I also cut the eggs coarsely!

21. Add greens, sour cream and lemon to the beetroot as desired. In order for the broth to be sour, we added a lot of tomatoes. Sour cream will also give a sour note of taste. But if you like it sour, then lemon will not be superfluous.

I do not add lemon to the plates, but I cut it and put it on the table. If you want, put a piece or two on your plate.

That's all, the cold beetroot is ready. Because of the puree-like base, it turned out to be viscous, thick. As they say, there is a spoon in it. It contains different tastes, freshness - from cucumber, astringency - from radish and pepper, sweetness - from young beets. Due to the abundance of different vegetables, it turned out to be quite satisfying.

We liked that the leaves from the tops are not cooked. We have kept in them all available vitamins. We did not throw out the somewhat rough stems, but also put them into action, slightly boiled.

Interestingly, just like okroshka, the taste becomes more pronounced on the second day. The cold soup was infused, gained strength, all the ingredients filled and complemented each other.

Bon appetit!