One of the varieties of soups is beetroot soup. This is a beetroot dish, peculiar. It is especially popular in winter.

It is believed that this dish has Ukrainian roots, as well as Lithuanian-Belarusian. Whoever invented this amazing food has made a real gift for the world's culinary arts.

As usual, there are a lot of variations in the preparation of hot beetroot, each ingredient gives the dish a special taste and flavor. Today we will share with you 6 classic recipes for a wonderful hot soup. I also suggest evaluating the recipes.

Ingredients:

• Chilled beef - 500 g;
• Tomato juice - 1 tbsp.;
• Beets - 2 pcs. (large);
• Potatoes - 5 pcs.;
• Carrots - 1 pc. (large);
• Onions - 1 pc.;
• Vegetable oil - 3 tbsp. l .;
• Dill greens - 1 bunch;
• Salt to taste;
• Black pepper to taste.
• Water - 3 liters.

Cooking method:

1. Prepare the broth, cut the meat into pieces, put them in a saucepan and fill them with cold water. saucepan with ingredients on fire. After a while, collect the scalded foam with a slotted spoon or spoon. Reduce heat and simmer broth for 1.5 hours.

2. Peel the potatoes. Cut it into strips or small pieces. Add potatoes to broth. Cook for 20 minutes until the potatoes are tender.

3. While the potatoes are cooking, peel and grate the carrots. Also chop the onion. Fry them together in a skillet with vegetable oil until golden brown

4. Peel, wash the beets and grate. Fry it in a skillet with vegetable oil under a closed lid until it becomes soft, about 10 minutes

5. Then pour the tomato juice into the pan. Simmer everything together for another 10 minutes, until the dressing is thick.

6. When the potatoes are ready, add the fried onions and carrots to the broth. And then the beetroot dressing

7. Cook everything together for about 15 minutes. Add salt, pepper and bay leaves to taste.

8. Finely chop the greens and add to the saucepan. Cook for another 2-3 minutes.

9. Then turn off the stove and leave to stand for about half an hour. Pour the hot dish into bowls. Serve with sour cream. Bon Appetit.

Soup with step by step photos

Ingredients:

• Meat broth - 2.5 liters;
• Beets - 2 pcs.;
• Carrots - 1 pc.;
• Potatoes - 5 pcs.;
• Onions - 1 pc.;
• Sugar to taste;
• Parsley - 1 bunch;
• Tomato paste - 2 tablespoons;
• Bay leaf - to taste;
• Ground black pepper - to taste;
• Salt to taste.

Cooking method:

Peel and rub the beets with carrots on a coarse grater.

Finely chop the onions.

Peel and cut the potatoes into medium-sized cubes.

In a frying pan in vegetable oil, first of all, fry the onions until golden brown, and then put the carrots here, fry them for 2 - 3 minutes, then add the beets there and continue to simmer. We fill everything with tomato paste, mix thoroughly and leave on fire for another minute. Add sugar, pepper and salt to taste.

In a separate saucepan, bring the meat broth to a boil, release the diced potatoes there and cook until tender.

We add our vegetable fry, lavrushka to the pan and cook for another 5 minutes.

When our food is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.

Recipe with tops

Ingredients:

• Beets with tops - 350 g;
• Onions - 80 g;
• Green onions - 50 gr.;
• Potatoes - 200 g;
• Carrots - 80 g;
• Meat broth - 2 l;
• Salt, pepper and herbs to taste.

Cooking method:

1. Let's cook meat broth from cooked beef.

2. Peel and cut beets and carrots into thin strips.

3. Chop the onion into small cubes.

4. Wash, peel and cut the potatoes as well.

5. Finely chop the green onions and beet tops.

7. While the vegetables are fried, let the potatoes go into the boiling broth and cook.

8. 10 minutes before the potatoes are ready, we send the grated beets to the soup, after a while, followed by the tops.

9. Cook for another 10 minutes and put the roast, herbs, bay leaf in it, pepper and salt.

10. After that, let the beetroot brew under the lid for a while.

11. To make this soup with tops, the classic recipe will not have to change much.

Hot beetroot with chicken

Ingredients:

• Chicken - 500 gr.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Beets - 1 pc.
• Potatoes - 3 pcs.
• Tomato paste - 1 tbsp. spoon
• Black salt and pepper - to taste
• Bay leaf - 2 pieces
• Sour cream.

Cooking method:

1. Prepare the meat. Put the chicken in a saucepan and fill it with cold water, put it on the fire and wait for it to boil. As soon as the broth comes to a boil, remove the foam, set it to a slow fire and salt. Cook the chicken until tender.

2. At this time, we prepare the rest of the components. We take the onion, peel it and wash it under running water. Then finely chop. We peel the carrots, rinse well. Next, chop the carrots into thin strips. Peel the beets, wash and cut into thin strips.

3. Take a frying pan, pour in a little oil and heat well. Put chopped onions and carrots in a preheated pan. Now you need to add beets and vegetables to the pan. Then we fry, stirring constantly.

4. Add tomato paste and hot broth to the pan. Cover the pan and leave to simmer over low heat until the beets are cooked.

5. Peel the potatoes, rinse well and cut into cubes. Put the potatoes in the meat broth when the chicken is ready.

6. Cook the broth for 5-7 minutes, then pour the fried vegetables into the pan. Cook until cooked, and before removing from the stove, you need to add greens and bay leaves to it.

7. It is necessary to let the dish brew for 1-1.5 hours, and then it is ready to use. Pour it into bowls and add a little sour cream.

Classic beetroot meat-free

Ingredients:

• Beets - 250-350 gr.
• Carrots - 150-200 gr.
• Potatoes - 200 gr.
• Tomatoes - 400 gr.
• Onions - 70 gr.
• Salt - 1.5 tbsp spoons
• Sugar - 1 tsp
• Sour cream - 100-200 gr.
• Greens - 0.5 bunch
• Lavrushka - 2-3 leaves.

Cooking method:

1. Prepare vegetables: after peeling and washing the beets and carrots, rub them on a coarse grater, rinse the potatoes into slices, cut the onion finely.

2. Scald tomatoes with boiling water and remove the skin, finely chop.

3. In a well-heated frying pan in vegetable oil, fry the onion until golden brown.

4. Then add the carrots here, fry for another 2 - 3 minutes, send the beets there and continue to fry, then add the tomatoes and simmer for 5-7 minutes.

5. Meanwhile, in a separate saucepan, bring the water to a boil, then release the diced potatoes there and cook until tender.

6. Add sugar, pepper and salt to taste,

7. After that, we send our vegetable fry to the pan, add the lavrushka and cook for another 5 minutes.

8. When serving, season with herbs and sour cream. Bon Appetit.

Video on how to cook delicious beetroot with eggs

Bon Appetit!!!