Cold soup without beets. A classic step-by-step recipe for cold beet soup made with broth and kefir - the most delicious soup in the world. Cold beetroot soup with herbs and meat

Peasants have known beetroot soup since time immemorial as Kholodnik soup. The Polish population calls the soup Chłodnik, Belarusians – Khaladnik. In essence, beetroot soup is ordinary cold borscht. Chilled soups are included in many National dishes Eastern European cultures. Beetroot soup occupies an important place in Russian cuisine and is prepared in a variety of ways. The only constant ingredient is beets.

A reasonable question: how is beetroot soup different from regular okroshka? The answer is not as obvious as it seems. Of course, okroshka is prepared with kvass, and beetroot soup with strained beet broth, but the differences don’t end there. The main difference is that kholodnik is a completely vegetarian dish and does not contain meat products. However, modern housewives often neglect this rule.

The traditional basis of beetroot soup is beetroot and sorrel broth. The edible ingredients of the soup are: pickled or boiled beets, onions, chopped cucumbers, dill and parsley. However, there are unconventional formulas for beetroot, in which case kefir starter is used as the base. They have one thing in common - in any case, the soup is served cold.

IN summer time, beetroot soup is not inferior in popularity to okroshka, and surpasses such first courses as borscht. No matter how it may seem that there are a great many recipes for beetroot, in reality all the recipes are similar. The difference is so insignificant that it’s even surprising how you can create more than 30 recipes found on the Internet.

Traditional beetroot soup is cold, and its recipe is classic - only the added ingredients slightly change the structure of the soup. We will try to prepare cold beetroot soup without changing the classic recipe, but only slightly change the proportions and composition of the products.

1. Classic cold beetroot soup

No one questions the benefits of consuming vegetables. The cold recipe for classic beetroot soup includes all the main vegetable crops, resulting in an extremely healthy dish. In addition, the whites from chicken eggs make the soup nutritious, so that after a meal, for a long period of time, hunger is not felt at all.

For the classic version of beetroot soup, you need to be patient and have a minimum of food supplies:

We take beets as a basis - 500 g;
lettuce leaves, dill, parsley, basil – 100 g;
fresh eggs – 3 pieces;
A pair or three of cucumbers – 200 g;
onion shoots – 20-40 g;
quarter of a lemon;
a pinch of salt; granulated sugar - half a teaspoon;
two thirds of a glass of sour cream – 130 gr.

We start by preparing one and a half liters of beet broth. To get it, we thoroughly wash the vegetable crop and remove the top layer from it - we won’t need any cleaning. Add a couple of teaspoons of lemon juice to a two-liter saucepan of water and boil. Then we reduce the power of our stove and continue to cook the beets for 40 minutes.

At the same time, put a ladle and cook the eggs. Then cool, peel and remove the yolks. We won't need them. Finely chop the egg whites. The beetroot soup will be more enjoyable if you don’t be lazy and cut the cucumbers into small cubes. Chop the cooked greens and onions even smaller, and shred the lettuce leaves into ribbons.

By this point, the beets should have reached the required condition; we check their readiness with a thin knife. The finished vegetable will be soft to the touch and can be easily pierced through without effort. If you did everything correctly, then your beets are ready; gently transfer them to a container filled with cold water. The remaining broth will serve as the basis for the future dish.

Pour it through a fine sieve into another vessel. The strained broth should yield about 1.5 liters. It's okay if the volume does not meet expectations somewhat. It’s not difficult to bring it to the required volume if you add a little boiled water. The final step is to send our broth to a cold place to cool.

We cut our root vegetable into small cubes and put in the previously chopped whites, cucumbers and herbs. Salt to taste and add granulated sugar. Fill it all with beetroot broth. Dividing into portions, season our soup with sour cream. The beetroot soup is ready.

The proposed recipe can be compared with classic recipe beetroot soup from a popular video blogger:

2. Beetroot soup with sausage for true gourmets

For those who want a heartier dish, you can offer beetroot soup with sausages.

beets – 2 pcs. (small);
5 medium potatoes;
sausage (you can use boiled or sausages) – 250 g;
eggs – 4 pcs.;
cucumbers – 5 pcs.;
apple cider vinegar - 1 teaspoon;
salt.

You will need a larger grater. We wash and peel the raw beets, chop them finely or grate them and place them in a larger saucepan. Add at least 2 liters. water. Boil for 3-4 minutes, adding salt and vinegar.

Leave the broth in a cool place or just on the stove until it cools down thoroughly. There is no need to strain, let it cool as is. It is better to cut all the ingredients that will go into our dish into small cubes. When the cuts are the same, the finished dish looks much prettier.

Carefully cut the eggs: they have the unpleasant property of crumbling when cut. We cut potatoes, cucumbers, and also meat products. Mix our base and season it with finely chopped herbs. Divide the slices into portions and add the beets along with the broth. If desired, you can also add sour cream.

Compare cold beet soup with sausage with cold borscht:

3. Beetroot recipe with kefir

Would you like an unusual and refreshing soup? Perhaps beetroot soup made with kefir will become an original novelty for you.

We need to stock up:

beets – 500 gr;
high fat kefir – 3 cups;
a couple of cucumbers;
a pair of eggs; greenery;
sour cream;
table salt.

The washed and well-boiled beets are placed entirely in a saucepan with water, simmered on low flame for approximately 50 m. The required time until full readiness Beetroot is determined by its size and degree of hardness. As soon as the beets are cooked, transfer them to cold water and leave to cool for 30 minutes. We peel the cooled beets, grate them on a grater with large slits or cut them into cubes, put them in a saucepan and add just a little salt.

Fill the beets with kefir and add half a glass of water. Mix the mixture very well and add salt again, this time to taste. At the same time, take a minute and boil the eggs until hard. Chop the eggs into one bowl along with the herbs and cucumbers. The resulting salad is stored separately and will serve as a dressing for the soup. Before the meal, fill the “salad” base with beetroot-kefir infusion and serve to hungry household members.

4. Beetroot soup with baked beet broth

Not everyone likes raw beets. There are gourmets who prefer to have beetroot soup with baked beets. There is something for them too original recipe:

We collect a set of products:

beets – 4 pcs.;
chicken broth – 0.5 l;
onion – 1 pc.;
several garlic cloves; greens;
a little vegetable oil.

Baked beets will help us implement this original recipe. Place the beets in water and let them get thoroughly wet, this way the dirt saturated with moisture can be washed off more easily. The secret is that the beets are baked in their skins, and they need to be clean. Dry the fruits, cut off the tops and roots and place them on a baking sheet lightly greased with vegetable oil. Preheat the oven to 200 C° and place the vegetables inside for 40 minutes.

In order for us to get a tasty and interesting broth, we need to flavor it. To add some zest, pour vegetable oil into the bottom of the pan and fry the onion and garlic in it. At the same time, boil the chicken broth separately.

We clean the baked beets, chop them into 7-8 parts and put them in a pan with our garlic oil. Pour in broth and boil. Reduce the heat: for the beets to absorb the aromatic broth, they need to simmer for 15-20 minutes. Before removing from the stove, season the broth with herbs.

Remove the beetroot from the heat and use a blender to blend until smooth. Place it in a cool place so that the beetroot can cool thoroughly. Your soup can be served for lunch!

5. Cold beetroot soup with beef

Very hearty recipe suitable for those who cannot do without meat.

Includes:

beets – 3 pcs.;
beef – 200 g;
chicken eggs – 3 pcs.;
cucumber – 1 pc.;
potatoes – 2 pcs.;
half a lemon;
greens, sour cream, salt.

Boil the meat, cool it and cut it into portions. Boil potatoes and beets in their skins. Don't forget to place them under cold water: this will make the skin come off easier. We clean the prepared vegetables.

The beets are cut into small pieces or grated, placed in a pan of water and boiled. Squeeze half a lemon in there. The resulting broth will serve as broth.

Cut the boiled eggs, potatoes and cucumber into cubes. Chop the greens even finer. Thus, the soup consists of three components: chopped vegetables with egg, chopped beef and broth. We combine them before the meal and enjoy a hearty lunch. Sour cream will help enhance the taste sensation.

Beetroot soup with beef: the perfect cold soup for summer with step-by-step instructions:

6. Beetroot soup with kvass

A very interesting recipe for beetroot soup with kvass. It will diversify your menu and delight your family with its original taste. The composition also includes meat, so the dish is quite filling.

Products:

beets – 4 pcs. (small);
kvass – 0.5 l;
2 small potatoes;
eggs – 2 pcs.;
meat (lean) – 200 g;
sour cream, herbs;
cucumber (2 medium ones will do)
salt; half a lemon; spices.

Cook the meat, let it cool, cut into portions.

We clean the beets. Grate two raw medium-sized beets and mix with kvass. Let the mixture sit for a couple of hours. We cook the other two in boiling water, waiting until they become soft. Remove the beets from the pan and squeeze lemon juice into the broth. Once the red boiling water has cooled, you can add salt to it if you wish.

Boiled beets are cut like potatoes at McDonald's or even thinner. Cucumbers, large potatoes and meat are chopped into small cubes. Mix the boiled yolks with sour cream and gradually season with black pepper. Cut the remaining whites into smaller pieces, add salt and serve in a separate cup.

Strain the mixture of kvass and beets, passing through gauze. Before serving, the salad base is poured with broth and decorated with herbs. The dish goes very well with sour cream.

Video instructions for beetroot making with kvass:

7. Country beetroot

This is a popular soup for those who live in the country in the summer or have their own garden. Traditional cabbage soup and borscht can be left for the autumn and winter, and beetroot soup diversifies the menu well in the summer.

Boil seven hundred grams of beef or veal for an hour. During cooking, add a few black peppercorns and two or three bay leaves to the broth. During cooking, add a little salt, be sure to skim off the foam. While the broth is preparing, you can do the greens.

Wash and finely chop two or three bunches of beet tops. Cut two thin carrots into rings. If the carrots are large, then one grated carrot is enough. Cut a large onion into small cubes. Peel five to six medium potatoes and cut them into cubes. Cool the cooked meat and cut into cubes.

If desired, you can cut it into fibers. Add all the vegetables to the broth and cook until the potatoes are ready. After this, add the meat and boil. Before the end of cooking, add salt and add finely chopped herbs. The amount and type of greenery is determined by the hostess herself. Very good combination– parsley + dill + green onions. Allow the dish to cool well. Beetroot soup is served with sour cream.

8. Beetroot soup with ginger

Ginger beetroot will definitely surprise you with its colorful taste. Fresh ginger is simmered with beets and potatoes to create a nutritious soup. The combination of ginger beetroot with yogurt allows you to get a complete dish.

Ginger beetroot

2 tablespoons extra-virgin olive oil, plus more for serving;
Extra Virgin Olive Oil;
1/2 yellow onion, finely chopped;
2 tablespoons minced peeled ginger, plus 1/4 teaspoon grated ginger;
3 cloves garlic, peeled and crushed;
Kosher salt and freshly ground pepper;
3 cups chopped peeled beets (from 2 medium);
1 cup finely chopped golden potatoes (from 1 large);
1/2 cup plain yogurt Dannon Low Fat.

To grate ginger, we suggest using a ceramic grater for the most precise results and the least amount of annoying hair. This recipe is amazing! Ginger and garlic work well together, and the subtle beetroot flavor makes the soup unusually fresh. Very easy to do. You'll definitely want to do this again.

9. Beetroot soup with boiled egg

The secret of beetroot is in the addition of herbs de Provence and fresh ground black pepper. During the cooking process, add a few peas of aromatic pepper and season the boiling water with bay leaf. When serving, complete the beetroot bowl fresh herbs, half a hard-boiled egg and sour cream dressing. Simple tips on how to cook beetroot soup with eggs.

We will need:

Chicken breast – 1 pc.;
Beets – 1 pc.;
Potatoes – 3 tubers;
Medium carrot – 1 pc.;
Onion – 1 pc.;
Bell pepper – 100 gr. (1 PC);
Butter – 30 gr.

Salt to taste, rich black pepper to taste, herbs of Provence to taste, herbs to taste, sour cream to taste. Boiled eggs– half per serving.

Recipe instructions. Gather your ingredients. In addition to them, we need to purchase food foil. Let's start! We wrap each peeled beet in food foil, not sparing the shiny material. Bake the balls in the oven for about an hour at a temperature of 175 degrees. When the product is ready, remove the foil and cool the baked beets.

Cut the chicken breast into small pieces and place in boiling water for 10 minutes. We prepare the potatoes as for frying, similar to the size at McDonald's. Pour the potatoes into the pot with the chicken and boil for another 15 minutes. Add aromatic peppercorns.

Peel the onion and wash the carrots. Grind them coarsely, without using too much force, since they still need to be mixed together in the blender. The resulting vegetable puree is added to chicken broth and seasoned with butter.

We continue cooking the beetroot soup and check when the potatoes become soft. We don’t waste time and cook hard-boiled eggs, let them wait for us cool in the sink. We need baked beets grated in large fractions.

At the final stage, add the pureed beet mass into the broth, wait until everything boils and remove from the stove. The beetroot soup is ready. Pour into plates, decorate with half an egg, a spoonful of sour cream, and generously sprinkle with herbs.

Step 1: prepare and cook the beets.

We wash the beets to remove sand using a sponge or kitchen brush. We don’t remove the skin or trim anything! Place the beets in a deep saucepan and fill with water so that it is 10–12 centimeters above the level of the vegetables. Place the pan on the stove, set to medium heat. After boiling, cook the beets until fully cooked. Cooking time depends on the size of the vegetables and varies from 45 minutes to 1.5 hours.
Check the readiness of the beets with a table fork. If it enters without pressure, then the beets are cooked. Take it out of the pan, transfer it to a deep bowl, fill it with cold running water and cool.

Step 2: Prepare the remaining ingredients.

While the beets are cooling, we begin to prepare other vegetables. Peel off the husks onion, and peel potatoes and carrots. We cut off the stalk of the bell pepper and gut it from the seeds.
We thoroughly wash the vegetables along with the dill under cold running water to remove any kind of contaminants. Dry them with paper kitchen towels.
One by one, place on a cutting board and cut into cubes: potatoes with a diameter of up to 2 centimeters, carrots, onions and bell peppers with a diameter of up to 1 centimeter. Finely chop the greens.
Place the cuts on deep plates. Fill the potatoes with water so that they do not darken before using.

Remove the skin from the cooled beets and chop them. Its cutting is not important; you can grate it, chop it into cubes like all vegetables, or cut it into strips. Regardless of your choice, transfer the slices to a separate deep plate. We also put on kitchen table the rest of the ingredients you will need to make vegetable soup with beets.

Step 3: prepare the soup.

Now take a deep saucepan and pour 2.5 liters of broth into it. Place the container on the stove, turned on to medium gas. Bring the aromatic liquid to a boil. Then drain the water from the potatoes. Place it together with the carrots in the boiling broth.
After boiling again, cook the vegetables 10 minutes. After the required time has passed, add the lettuce pepper to the pan and continue cooking the soup some more. 5 minutes.

Step 4: prepare the dressing.

While the vegetables are cooking, prepare the dressing. Turn on the adjacent burner to medium gas and place a frying pan on it with 1 - 2 tablespoons of vegetable oil. After 1 – 2 minutes Place chopped onion in hot oil. Let's put it out 2 – 3 minutes, stirring with a kitchen spatula.

Then add 2 tablespoons of tomato paste to the onion and simmer them together 1 minute. Afterwards, transfer the prepared dressing into the pan with the boiling soup.

Step 5: Bring the soup to full readiness.

After 20 minutes After cooking, add chopped beets, dill, 2 - 3 bay leaves, salt and ground black pepper to the saucepan with soup. Cook the first hot dish again 5 – 7 minutes.
Then turn off the stove, cover the pan with a lid and leave 10 minutes. After a while, pour the soup into deep plates using a ladle. If desired, season it with sour cream and serve.

Step 6: Serve vegetable soup with beets.

Vegetable soup with beets is served hot at the dinner table. It is served with sour cream, fresh bread or garlic croutons. Its taste is sweet and sour and resembles borscht, but without cabbage. Enjoy!
Enjoy your meal!

The set of spices can be supplemented with other spices that are suitable for preparing the first hot dishes.

Instead of broth, you can use clean water.

Instead of dill, you can use parsley or cilantro.

Vegetable oil can be replaced with butter; it will give the soup a more delicate flavor.

Instead of tomato paste, you can use fresh tomatoes ground in a blender.

It’s autumn outside, which means it’s time to prepare rich and satisfying first courses for the whole family, which will warm you up and invigorate you.
Let's prepare hot beetroot soup.
From seasonal vegetables it turns out especially tasty and aromatic!
Its rich red color will delight you on a cloudy, cold day and will win the heart of even the most sophisticated gourmet.

Ingredients

Pork-350g (or beef).
Potatoes - 3-4 pcs.
Beetroot - 2 pcs. (medium size, boiled in peel).
Carrot-1 pc.
Bow - 1 pc.
Vegetable oil-2 tbsp.

Besides:Vinegar 6% -2 tbsp. Sugar-1 tsp. Salt. Tomato paste-2 tbsp. Bay leaf - 1-2 pcs. Peppercorns - 2-3 peas. Freshly ground black pepper. Parsley and onion.

The amount of ingredients is calculated for a 2.5 liter pan.

STAGE 1

Wash the meat and dry it with a paper towel, then cut it into portions.
Pour cold water over the meat and let it cook.

STAGE 2

While the meat is cooking, prepare the vegetables:
Peel the potatoes and carrots and wash them. Cut the potatoes into cubes or strips.
Cut the carrots into cubes or grate them on a medium grater.

STAGE 3

Peel the onions and beets. Cut the onion into cubes. Cut the beets into strips or grate them on a coarse grater.

STAGE 4

As it boils, use a slotted spoon to remove the resulting foam from the surface of the broth. Cook the meat until done. Then add potatoes and cook for 15-20 minutes. until fully cooked.

STAGE 5

Let's prepare the beetroot dressing:
Fry the onion in vegetable oil until soft. Then add carrots, mix and fry for 2-3 minutes.

STAGE 6

After this, add tomato paste. If the tomato paste is thick, then add 4-5 tablespoons of broth. Stir and simmer over medium heat for 2-3 minutes.
Now you can add beets, vinegar, sugar and 1 tsp. salt. Stir and simmer over medium heat for 2-3 minutes.

STAGE 7

Add the prepared dressing only when the potatoes are completely cooked. Next we will add Bay leaf, peppercorns and chopped parsley. Salt and pepper to taste. Bring the beetroot soup to a boil and cook for 1-2 minutes. Then close the pan with a lid and let the beetroot steep for 5-7 minutes. After this, remove the bay leaf.

STAGE 8

Hot beetroot soup is ready. Serve with sour cream and chopped onion and parsley.
BON APPETIT!

Beetroot soup is a very popular dish in post-Soviet countries. The main reason for the popularity of this food is the low cost of beets, its usefulness and the pleasant sweetish taste of food with this product. There is just a huge variety of different recipes for soups with beets.

Beetroot is, in most cases, an annual plant consisting of roots and tops. Both roots and tops can be consumed, but the latter is used much less frequently. This vegetable is very rich in all kinds of vitamins and beneficial microelements. Beets are especially rich in iodine.

Making soups with beets is very easy and simple. Such dishes turn out to be very aromatic, tasty and beautiful. Beets give the dish a very beautiful and rich color, however, when working with beets, certain inconveniences arise.

Beets are highly colored, as a result of which experienced chefs recommend working with beets using rubber gloves.

How to make beetroot soup - 15 varieties

This soup with beets has a very popular name - “Borsch”. Many people believe that soup and borscht are two different dishes, however, this is far from the case. Borscht is a type of soup.

Ingredients:

Chicken meat - 300 gr.
Potatoes - 4 pcs.
Beetroot - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
White cabbage - 400 gr.
Tomato paste - 2 tbsp. l.
Vinegar - 1 tbsp. l.
Sugar - 2 tbsp. l.
Salt, spices, garlic - to taste

Preparation:

We cut the chicken meat into pieces, rinse thoroughly, add water and set to simmer.

While the meat is cooking, prepare the remaining ingredients. To do this, peel, wash and chop potatoes, carrots, beets, and onions.

Cut the potatoes into large cubes, grate the beets on a coarse grater. Cut the carrots into strips, finely chop the onion. Wash the cabbage, dry it and chop it.

As soon as the meat boils, turn the heat down a little and cook for another 15 minutes.

After this time, add potatoes to the broth, wait until the soup boils and boil everything for 10 minutes, then add cabbage to the soup.

Now let's start preparing the frying. To do this, fry the onion in a frying pan until golden brown.

Then add the beets to the onions and fry everything together for 2 - 3 minutes.

To ensure that the frying does not change its color after adding it to the borscht, a little vinegar should be added to the frying during the frying stage.

Immediately after the vinegar, add tomato paste and sugar to the frying. Mix everything thoroughly and let it fry for 1 - 2 minutes.

Lastly, add carrots to the roast. When the carrots are slightly browned, add a little water to the pan and let it simmer for 5 minutes.

When the potatoes and cabbage are almost ready, add the prepared roast, salt and your favorite spices to the pan with the borscht.

Bring the borscht to a boil again, boil for 5-7 minutes, remove from the heat and let it brew for 30 minutes.

A very easy dish to prepare. Anyone, even the most inexperienced housewife, can handle it perfectly.

Ingredients:

Beetroot - 1 pc.
Avocado - 1 pc.
Cucumber - 3 pcs.
Kefir - 3 cups
Soy sauce, balsamic vinegar, salt, pepper, herbs - to taste
Chicken egg - 2 pcs.

Preparation:

Wash the beets, boil until fully cooked, cool, peel and cut into cubes.

Then combine the beets with kefir, beat everything until smooth, add salt and pepper to taste and put it in the refrigerator for 20 minutes.

While the soup is cooling, peel the cucumbers and avocados, wash them and cut them into small cubes.

When the soup has cooled in the refrigerator, add chopped avocado and cucumber, add soy sauce and balsamic vinegar and mix everything thoroughly.

Decorate the finished soup with boiled egg quarters and herbs.

Cream soup is one of those dishes that is currently at the peak of its popularity. They are the signature dishes of many restaurants.

Ingredients:

Butter - 50 gr.
Onion - 1 pc.
Apple - 3 pcs.
Potatoes - 2 pcs.
Beets - 2 pcs.
Chicken broth - 2 l.
Lemon - ½ pc.
Salt, cloves, pepper, bay leaf, French herbs - to taste

Preparation:

Peel the onion, wash it and cut it into medium-sized cubes. Melt in a frying pan butter and fry the onion on it.

Mash the cloves in a mortar and add to the onion while frying.

Peel the apple, wash it, core it, cut it into large cubes and add it to the pan with the onion.

Wash the potatoes and beets, boil until tender, cool, peel, cut into large cubes and add to the pan with the onion and apple.

Mix everything thoroughly and fry in a frying pan for several minutes. Then salt and pepper the contents of the pan.

To make the cream soup have a more interesting taste and aroma, you can not just add salt and pepper, but season it with, say, French herbs.

When the ingredients are lightly fried, put them in a frying pan, add chicken broth, salt, pepper, add the juice of half a lemon and beat everything together with a blender.

When the soup is whipped into a homogeneous mass, you should taste it and add salt, pepper, or lemon juice if necessary.

If everything is satisfactory, put the soup on the fire, add bay leaf to it, bring to a boil and cook for about 1 - 2 minutes. The soup is ready!

It should be served with sour cream and halves of quail eggs.

Ingredients:

Chicken fillet - 1 pc.
Beets - 2 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Tomato paste - 3 tbsp. l.
Potatoes - 3 pcs.
Vegetable oil - for frying
Salt, spices, herbs - to taste

Preparation:

Wash the chicken fillet and boil it in water until fully cooked. Then remove the fillet from the water, cool and cut into medium-sized pieces.

We clean the beets, wash them and chop them finely, or grate them on a Korean carrot grater. Stew the prepared beets in vegetable oil for 5 - 10 minutes.

We clean and wash the carrots and onions. Grate the carrots on a coarse grater, and cut the onion into small cubes. Fry the onions and carrots in a frying pan until golden brown.

Peel the potatoes, wash them and cut them into cubes.

First of all, add the beets to the boiling broth and cook them for about 20 minutes.

After this time, add the fried carrots and onions to the soup and cook for another 20 minutes.

Then add chicken meat to the soup, boil salt and pepper for several minutes and add potatoes to the soup.

When the potatoes are ready, remove the soup from the heat, cool, decorate with herbs and serve.

The peculiarity of this beetroot soup is that not only the beetroot, but also the tops are used for its preparation.

Ingredients:

Beets with tops - 2 pcs.
Carrots - 2 pcs.
Chicken broth - 1.5 l.
Garlic - 2 cloves
Wine vinegar - 1-2 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the beets and carrots, dry them, wrap them in foil and bake in an oven preheated to 200 degrees for 1 hour.

After this time, take out the vegetables, carefully remove them from the foil, cool, and peel. Cut the carrots into small cubes.

Three beets on a coarse grater. Wash the beet tops, dry them and chop them finely. Peel the garlic and finely chop it.

Bring the chicken broth to a boil, add vinegar and beet stems. Boil the stems in the broth for 5 minutes.

Then add beet leaves and garlic to it and boil again for 5 minutes.

After this time, add carrots, beets, salt and pepper to the beetroot soup and cook everything for 2 - 5 minutes.

Remove the finished beetroot soup from the heat, let it cool, and then put it in the refrigerator to steep for several hours.

To prepare this soup, it is highly recommended to use exclusively young beets.

Ingredients:

Beets with tops - 800 gr.
Sorrel - 200 gr.
Flour - 4 tsp.
Yolk - 2 pcs.
Sour cream - 1 glass
Salt, dill, parsley, butter - to taste

Preparation:

Separate the beet tops from the roots. Boil the root vegetable, cool, peel and grate on a coarse grater.

Boil the eggs, cool, peel, separate the whites from the yolks, and chop the yolks.

Boil sorrel and beet tops until fully cooked, drain the broth, cool and finely chop. Fry the flour in oil.

Combine sorrel, beet tops and flour, add to the drained broth, mix everything thoroughly and bring to a boil.

Add butter, grated beets, and yolks there. The soup is served with sour cream and garnished with herbs.

This dish has two features. Firstly, it is best served with soft and fresh donuts. Secondly, all the ingredients of this soup except meat are pureed in a blender.

Ingredients:

Milk - 250 gr.
Sugar - 1 tbsp. l.
Flour - 2.5 cups
Dry yeast - 1 tsp.
Chicken egg - 1 pc.
Vegetable oil - 2 tbsp. l.
Beets - 2 pcs.
Potatoes - 2 pcs.
Carrots - 2 pcs.
Onion - 1 pc.
Greens - 1 bunch
Green onion - 3 feathers
Chicken meat on the bone - 300 gr.
Tomato paste - 2 tbsp. l.
Garlic - 6 cloves
Vinegar - 1 tbsp. l.
Salt, peppercorns, ground black pepper, bay leaf - to taste

Preparation:

In a deep bowl, combine the yeast with sugar, a small amount of milk, 2 tbsp. l. flour and mix everything thoroughly.

Leave the resulting mass in a warm place for 15 - 20 minutes.

After this time, add the remaining milk to the bowl, egg, salt and mix everything thoroughly.

Then gradually add flour and vegetable oil to the resulting liquid, stirring constantly.

Knead the resulting dough well so that it does not stick to your hands, and then put it in a warm place.

At this time, we begin preparing the yushka. To do this, place the washed meat in a deep saucepan, add water, salt, put on the fire and bring to a boil.

As soon as the broth is prepared, take a couple of ladles into a separate bowl. While the meat is boiling, peel and wash the beets, carrots, potatoes and onions.

Remove the chicken from the finished broth, cool it and separate the bones from the meat.

Cut the onion, carrots and potatoes into medium-sized cubes and place in a pan with boiling broth.

Add ground black pepper and peppercorns there. Cut the beets into cubes and fry in a frying pan in vegetable oil along with washed and chopped green onions.

After a few minutes, add tomato paste to the beets and fry everything, stirring for about 4 minutes.

When the beets are ready, put them in a pan with broth and vegetables and add vinegar there. Mix everything.

Cook the soup for about 15 minutes with the lid closed.

While the broth with vegetables is cooking, separate the bones from the meat. Squeeze 6 cloves of garlic, 2 tbsp. into clean broth. l. vegetable oil and add ½ part of a clean and finely chopped bunch of herbs. Mix everything thoroughly. Add the remaining greens and bay leaf to the soup.

When the vegetables in the soup are completely ready, the resulting soup should be blended with a blender until smooth, add pieces chicken meat and mix everything thoroughly.

After the dough has risen, you should knead it again, form dumplings out of it, place it on a baking sheet wiped with oil and let them rise a little. When they are ready, they should be brushed with beaten egg and placed in the oven preheated to 180 degrees for 30 minutes.

Pour the finished donuts with broth and garlic sauce and serve them to the table along with the already cooled beetroot and meat soup.

The expression: “Everything ingenious is simple” can with full confidence be attributed to beetroot soup with oatmeal. It is incredibly useful and requires very few products.

Ingredients:

Beets - 100 gr.
Cereals- 100 gr.
Water - 2 l.
Salt - to taste

Preparation:

Wash the beets, boil them, cool, peel and cut into strips.

Fill the chopped beets with water, put on the fire, bring to a boil and add oatmeal to it.

Cook the soup until the flakes are ready. At the end of cooking, add salt to taste.

This soup is eaten cold, as a result of which it can be an excellent alternative to okroshka in the hot season.

Ingredients:

Buttermilk - 3.2 l.
Pickled beets - 500 gr.
Boiled sausage - 350 gr.
Cucumbers - 470 gr.
Radish - 330 gr.
Green onions - 120 gr.
Dill - 70 gr.
Eggs - 6 pcs.
Mustard - 1 tsp.
Salt - to taste

Preparation:

Place the pickled beets in a deep saucepan. Cut the sausage into strips and add to the pan with the beets.

Peel the cucumbers and radishes, wash them, cut them into strips and add them to the pan. Wash the onion and dill, dry and finely chop.

Boil the eggs, cool, peel, cut into small cubes and add to the other ingredients.

Now salt the entire contents of the pan, mix thoroughly and season with buttermilk and mustard.

Mix everything thoroughly again and add salt to taste. Bon appetit!

This dish will become a favorite treat for all those with a sweet tooth, as it has a sweetish taste.

Ingredients:

Beetroot - 1 pc.
Cream - 250 gr.
Sugar - 1 tbsp. l.
Salt - 0.5 tsp.
Boiled rice - 5 tbsp. l.
Nutmeg, flax seeds - to taste

Preparation:

Wash and boil the rice until fully cooked. Then it should be washed thoroughly and dried slightly.

Wash the beets, boil until fully cooked, drain the water, cool, peel and grind with a blender until pureed.

Then add cream, sugar and salt to the resulting puree. Put the puree on the fire and bring to a boil.

As soon as it boils, add boiled rice, nutmeg and boil for several minutes. The puree soup is ready!

Before serving, the soup can be sprinkled with flax seeds on top.

The second name of this dish is “Botvinya”. This interesting name this dish is named after one of its ingredients

Ingredients:

Beets with tops - 3 pcs.
Beef meat - 300 gr.
Potatoes - 3 pcs.
Sorrel, salt, bay leaf, peppercorns - to taste

Preparation:

Cut off the tops from the beets. We wash it and chop it finely. We clean the beet roots, wash them and cut them into strips. Peel the potatoes, wash them and cut them into cubes.

Wash the beef, put it in a saucepan, fill it with water and put it on the fire.

When the meat boils, boil it a little, and then add potatoes and beets to the pan. Cook the meat and vegetables for 40 minutes.

After this time, add the tops to the soup and cook until fully cooked.

About 5 - 7 minutes before the end of cooking, you can add clean and chopped sorrel, bay leaf, peppercorns, and salt to the soup.

The finished dish is served with sour cream and black bread.

Soup with beans and smoked meats is one of the most colorful and delicious dishes Ukrainian cuisine. This soup is quite high in calories, as a result of which it is not suitable for daily consumption.

Ingredients:

Smoked pork meat - 400 gr.
Potatoes - 3 pcs.
Beetroot - 3 pcs.
Onions - 2 pcs.
Carrots - 1 pc.
Chili pepper - 1 pc.
Salt, ground black pepper, vinegar - to taste
Sour cream - 70 gr.
Flour - 2 tbsp. l.
Garlic - 3 cloves
White beans - 1 tbsp.
Bay leaf - 1 leaf

Preparation:

Wash the beets, boil until fully cooked, peel and cut into strips. Then mix the beets with sour cream and flour until smooth.

Peel the potatoes, wash them, cut them into large cubes and place them in a deep saucepan. Place smoked chopped meat in the same pan.

Fill the meat and potatoes with water and put it on the fire. When the potatoes are cooked, mash them with a potato masher right in the pan.

Peel the onions and carrots, wash them, cut them into medium-sized pieces and fry in vegetable oil until golden brown.

Boil the beans until fully cooked.

Now you should add fried onions and carrots, beet-sour cream mixture, beans, vinegar, chopped garlic, salt, pepper, bay leaf to the borscht and mix everything thoroughly.

Boil the soup for another 5 minutes with the lid closed.

A very interesting multi-ingredient dish. Many housewives recommend resorting to a little trick when preparing this dish. Prepare more soup soup and chips, but add meat, eggs and herbs to the soup every time before eating.

Ingredients:

Beets - 2 pcs.
Grainy mustard - 1 tbsp. l.
Kefir 1% - 500 gr.
Salt, sesame oil, sesame seeds, lemon zest - to taste
Chicken egg - 1 pc.
Radishes - 6 pcs.
Beef fillet – 200 gr
Armenian lavash— ½ pcs.
Greens - ½ bunch

Preparation:

Wash the beets, boil until fully cooked, cool, peel, cut into large cubes and place in a blender bowl.

We wrap the pieces of ice in a towel and beat them with a meat mallet. We also place two large pinches of this ice in the blender bowl.

Add mustard and kefir there and beat all these ingredients with a blender until a homogeneous mass is formed.

Boil the egg, cool, peel, cut into two parts, remove the yolk and cut into large cubes.

Wash the beef, cut into strips and fry in a frying pan in olive oil and cool.

We cut the pita bread into strips, which we then cut into triangles.

We clean the radishes, wash them, cut them into slices and place them in a container with very cold water or ice. Wash the greens, dry them and finely chop them.

Now place the baking sheet with lavash in the oven preheated to 180 degrees for several minutes.

After this time, tasty and crispy chips will be ready.

Place pieces of protein, pieces of beef, radish slices and some greens on a plate. Sprinkle lemon zest on top.

Now fill the entire contents of the plate with the mixture from the blender bowl and decorate with chips and herbs.

Tolyatinsk-style borscht can be perfect for those who are watching their figure. It contains exclusively low-calorie vegetables. It is worth noting that potatoes are not used to prepare it.

Ingredients:

Meat broth - 2 l.
Beets - 2 pcs.
Carrots - 1 pc.
Cabbage - 200 gr.
Onion - 1 pc.
Tomato paste - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt, herbs - to taste

Preparation:

We clean and wash the carrots, beets and onions. Grate carrots and beets on a coarse grater. Finely chop the onion. Wash the cabbage, dry it and finely chop it.

We put the broth on the fire, put the chopped cabbage in it, bring it to a boil and cook until the cabbage is almost ready.

Fry the onion in a frying pan. After a couple of minutes, add carrots to it and fry everything together for about 5 minutes.

Then add the beets to the pan and fry everything together again for about 5 minutes.

Lastly, add tomato paste to the pan, mix everything thoroughly and fry everything together for a few more minutes.

Place the prepared dressing in a saucepan with broth and cabbage, mix everything, bring to a boil and cook for several minutes.

At the end of cooking, season the soup with herbs and remove it from the heat.

This dish is the closest relative of tomato gazpacho. The essence of preparing these dishes is the same, and the ingredients used are very similar.

Ingredients:

Beetroot - 500 gr.
Cucumber - 3 pcs.
Red onion - ½ pc.
bell pepper- 1 PC.
Chili pepper - 1 pc.
Dill - 1 bunch
Wine vinegar - 2 tbsp. l.
Olive oil - 2 tbsp. l.
Salt, pepper, water - to taste

Preparation:

Boil the beets until tender, cool, peel and cut into large cubes. Peel the cucumber and onion and cut into large pieces.

Wash the bell pepper and chili, remove the seeds and stems and cut into large pieces. Wash and dry the greens.

Now put all these ingredients in a blender bowl, add salt, pepper, wine vinegar, olive oil, a little cold water and grind everything thoroughly until smooth.

Let's try the finished soup. If there is not enough salt or pepper, add it and put the prepared dish in the refrigerator. Gazpacho is ready!

A hearty lunch - hot or cold beetroot soup cooked with meat! Choose best recipe in our selection: with pork, beef, with meat on ribs.

1-2 small beets
one beef or pork rib per serving
1 onion
1 carrot
2 potatoes
2 tablespoons vegetable oil
1 tablespoon tomato paste
or 2 tablespoons tomato puree
1 tablespoon 9% vinegar
1 teaspoon sugar
salt, ground black pepper, bay leaf to taste
parsley and dill
green onions
sour cream for serving
800 ml broth

Cook broth from beef ribs. We wash the ribs, add cold water, bring to a boil, carefully remove the foam and cook over medium heat, without boiling, under the lid until the meat is soft. For beef (veal) ribs it will take 1.5-2 hours, depending on the age of the animal.

Peel the onion and chop finely. We clean the carrots and beets and grate them. Peel the potatoes, wash them and cut them into cubes. Wash the greens and green onions and finely chop them.

As soon as the meat is cooked, add chopped potatoes to the broth and cook until tender - 15-20 minutes.

While the potatoes are boiling, saute the remaining vegetables. Heat the vegetable oil in a frying pan and fry the onion until transparent, literally 1 minute, then add carrots and sauté some more a few minutes.

Add tomato paste or tomato puree, mix and sauté some more two minutes.

Add a little hot broth to the frying pan, add beets, add sugar and vinegar, mix and simmer under the lid 5-7 minutes.

As soon as the potatoes have boiled until soft, add the contents of the frying pan to the soup, taste the beetroot soup, add salt, sugar and vinegar if necessary, add pepper, bay leaf and half the herbs, cook everything together 5-10 minutes. Ready!

Before serving, let the beetroot stew sit for 10-15 minutes. Serve, as ordered, hot, placing the soft beef rib on plates. If the ribs are large, then it is better to remove the bones and cut the meat into pieces. If desired, you can also add sour cream and sprinkle the beetroot soup with the remaining herbs and green onions.

Recipe 2, classic: hot beetroot soup with meat

meat – 500-600 grams;
pork fat – 100-150 grams;
potatoes – 4 pcs. (medium size);
carrots – 1 pc.;
onion – 1 pc.;
garlic – 1 head;
beets (vinaigrette) – 2 pcs.;
tomato juice (or juice) – 200 ml;
dill (I have ice cream) – 2 – 3 table. lie

To cook this tasty soup For beets with meat, I usually use pieces from the neck and thin rib of the carcass. It is these parts that give the broth its richness and delicate meaty taste. And so, we need to place the meat washed under running water in a pan, fill it with cold water and put it on the stove for cooking. To get a clean and beautiful meat broth, the main thing is not to miss the moment of its boiling and immediately remove the foam that appears with a slotted spoon. After boiling, the meat should be boiled over low heat (covered) for about forty minutes. During this time, we will have time to prepare the remaining components of the dish.

First, we need to cut the slightly frozen lard into small pieces.

Then, peel the carrots, onions, beets and garlic.

Chop the onion and garlic into small cubes, and grate the carrots and beets on a medium grater.

First place the pork lard in a large frying pan and fry it until golden brown. Next, add carrots, garlic, onions and lightly fry the vegetables.

The very last thing we put in the frying pan is grated beets and pour a small amount of hot water over it. meat broth(or just boiling water).

Simmer the vegetables all together over low heat until the beets are ready (15-20 minutes).

When the meat on the bones is cooked, it must be removed from the broth, separated from the bones and cut into small pieces (as in my photo). Return the chopped meat to the pan with the broth.

We place peeled and diced potatoes in a pan with broth and cook for 10-15 minutes. Now is the time to add salt to the broth to taste.

After boiling, add tomato juice (juice) and dill to the pan. Before serving, it is advisable for the beetroot soup to sit for an hour or two in a saucepan with a lid on.

Recipe 3: how to cook beetroot soup with meat

beef pulp – 500 gr.;
potatoes – 7 pcs.;
carrots – 2 pcs.;
onion – 1 pc.;
beets – 2 pcs.;
tomato juice – 1 glass;
salt, ground black pepper - to taste;
water – 3 liters;
vegetable oil;
dill greens - a bunch.

To prepare the broth, cut the meat into portions, place them in a saucepan and cover with cold water. The meat can also be placed in a whole piece and divided into small pieces before serving. Place the pan with the ingredients on the fire. When foam begins to form on the surface, skim it off with a slotted spoon. Reduce heat and simmer broth for 1.5 hours. If the meat is young, the cooking time can be reduced.

Peel the potatoes for hot beetroot soup.

Cut it into strips or small pieces.

Add potatoes to broth. Cook for 20 minutes until the potatoes are soft.

While the potatoes are cooking, peel and grate the carrots.

Also chop the onion.

Fry them together in a frying pan with vegetable oil until golden brown.

Peel the beets and grate them.

Place it in a frying pan with vegetable oil and fry over low heat with the lid closed for about 10 minutes. The beets should become soft.

Then pour tomato juice into the pan. Simmer everything together for another 10 minutes until the excess liquid evaporates and the dressing becomes thick.

Add fried onions and carrots to the broth, to the finished potatoes.

And then beetroot dressing.

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

Finely chop the greens and also add to the pan. Cook for another 2-3 minutes.

Then turn off the stove and leave to stand for about half an hour. Pour the hot beetroot soup into plates. Serve with sour cream. Bon appetit!

Recipe 4, step by step: how to cook beetroot meat

Meat (beef, turkey) 500 g
All recipes with “Meat (beef, turkey)”
Salt 1 tbsp
Water 2 l
Tomato paste 2 tbsp
Potatoes 4 pcs.
Pepper (peas) 6
White cabbage 100 g
Bay leaf 4 pcs.
Beetroot 1 pc.
Black pepper (ground)
Carrot 1 pc.
Parsley, dill 3 tbsp
Onion 1 pc.
Vegetable oil 3 tbsp

Rinse the meat thoroughly, add water and cook. When the broth boils, remove the meat, strain the broth, then put the meat back in, add salt, cover and cook until the meat is done (beef - 2...2.5 hours, turkey - 1 hour).

When the meat is cooked, take it out, separate it from the bones, and cut it.

Peel potatoes, carrots, cut into cubes. Place potatoes and meat in soup, add peppercorns and bay leaf.
Cut the cabbage into strips and add to the soup.

Peel the beets and grate them on a coarse grater. Pour vegetable oil into a heated frying pan and add beets. Fry, stirring, for 5 minutes, then pour in half a glass of broth and simmer for 15 minutes. Do not cover with a lid!

In a frying pan, fry the chopped onion and carrots until golden brown.

Add tomato paste to the beets and simmer for another 5 minutes. Check the readiness of the vegetables in the soup (potatoes), if almost ready, then add the beets and fried onions. Let simmer for another 10 minutes. Never cover with a lid.

When serving, garnish with chopped parsley and dill, add sour cream and a couple of olives if desired.

Bon appetit!

Recipe 5: hearty Ukrainian meat beetroot soup

400 g pork or beef on the bone
3-4 potatoes
1 large or 2 small beets
1 onion
1 carrot
2 tbsp. tomato paste
1 tbsp. vinegar 9%
1 tsp Sahara
a few sprigs of fresh herbs
2-3 black peppercorns
1-2 bay leaves salt to taste

Rinse the meat on the bone and put it in a saucepan, add 2 liters of cold water. Place the pan on the fire and bring the water to a boil. Immediately after boiling, remove the foam from the surface of the broth and reduce the heat. Cook the broth for beetroot soup for about 2.5 hours at a low simmer. By this time, peel and cut the potatoes into small cubes.

Peel the carrots and grate on a coarse grater. Peel the onion and cut into small pieces. At the same time, cook the beets. To do this, boil water in a separate pan and put the beets there. Cook it for about 45-50 minutes until tender at a low boil. Then drain the water and cool the beets. Peel it and grate it on a coarse grater.

When the broth is ready, remove the bones and meat from it and leave to cool. Salt the boiling broth a little and put the potatoes in it. Cook the potatoes for about 15-20 minutes over low heat.

At this time, prepare the beetroot sauce. Pour 2-3 tbsp into the pan. vegetable oil and put on fire. Place the onion in the heated oil and fry it for a couple of minutes until golden brown. Then add carrots, stir and fry for another 3-4 minutes until soft. Add a couple of tablespoons of broth from the pan and tomato paste to the pan and mix thoroughly. Simmer the vegetables over moderate heat for a couple more minutes.

Pour grated beets into the pan with vegetables and stir. Add vinegar, sugar, a teaspoon of salt (or to taste) and mix thoroughly. Cook the beetroot soup dressing for another 2-3 minutes over medium heat, stirring occasionally. Separate the meat from the bones and cut into small pieces.

Add beetroot dressing, meat, peppercorns, bay leaves to the soup and stir. Cook the hot beetroot soup for another 2-3 minutes at a low boil. Wash the greens, dry and chop.

Add greens to the prepared beetroot soup, stir and remove the pan from the heat. Cover the pan with a lid and leave to brew for 15 minutes. Serve hot rassolnik to the table; if desired, you can add sour cream to each serving. Bon appetit!

Recipe 6: cold beetroot soup with meat (with photo)

Lean pork 300 g
Potatoes 2 pcs.
Beetroot 2 pcs.
Cucumber 4 pcs.
Pickled cucumber 1 pc.
Chicken egg 3 pcs.
Salt to taste
Sugar 1 tbsp. lie
Lemon juice 2 tbsp. lie

Cooking beets. Only 2 were used, the rest went to another dish.

We have a piece of lean pork, which we boil and cool. Using napkins, remove any fat that appears on the surface of the broth from the broth. We have a piece of meat and a completely lean broth, which we cool.

Grate the potatoes using a grater with large holes.

Grate the lightly salted cucumber on a grater with large holes.

Homemade sweet cucumbers. We rub them.

Cut the meat into cubes.

Place the meat and fresh cucumber into the broth. Add the remaining products: beets, potatoes, lightly salted cucumber. Season with salt, sugar and lemon juice. In the worst case, it can be replaced with vinegar, but it’s not as tasty. Add sour cream, stir.

This is how you get cold beet soup with broth.

Recipe 7: beetroot meat soup (with photos step by step)

In general, beetroot soup in Russian cuisine is a cold beetroot soup, let’s say a kind of cold borscht. And it is popular in the hot summer. But in the cold winter, in order to add vitamins to your body, it is better to prepare hot beetroot soup - very appetizing, tasty, and most importantly - healthy!

Beef for cooking – 300 g
Potatoes – 4 pcs.
Carrots – 1 pc.
Onions – 2 pcs.
Beets – 4 small pieces
garlic – 2 cloves
Egg – 4 pcs
Vegetable oil - for frying
Apple cider vinegar – 2 tbsp. l
Bay leaf
Salt, pepper, spices, dill and parsley - to taste

We wash the meat, add water and set to cook.

Fill the eggs with cold water and also put on the fire. After boiling, cook for 7 minutes until the eggs are hard-boiled.

Wash and peel vegetables (potatoes, onions, carrots, beets and garlic).

Three beets on a coarse grater and pour vinegar over them.

Finely chop the onion and fry in vegetable oil until golden brown. Chop the garlic and add to the onion.

Three carrots on a coarse grater and also add to the onion.

After 3 minutes, add the beets and fry for 5 minutes.

Pour boiled eggs with cold water and cool.

We take the meat out of the pan, cut it into small pieces and put it back into the pan. Salt the broth.

Cut the potatoes into cubes and place them in the boiling broth with meat. If you decide to prepare dietary beetroot soup, i.e. without meat broth, then simply dip the potatoes into salted water. Cook the potatoes until done.

Then add our frying, bay leaf, and spices as desired to the pan (I added spices for borscht).

Finely chop the greens.

Peel the eggs and cut into small pieces. One egg can be cut into slices for decoration.

Place the chopped eggs in a saucepan, bring to a boil and turn off the heat. Sprinkle with herbs on top.

Serve this beetroot soup hot, adding sour cream and garnishing with a slice of egg. Bon appetit!

Recipe 8: delicious beetroot soup with meat on the bone

beef on the bone - 700-800 g;
cabbage - 300-400 g;
beets - 300 g (1 large or 2 small);
potatoes - 2-3 pcs.;
onion - 200 g (1 large);
carrots - 200 g (1 large);
tomato paste - 3 tbsp. spoons;
vegetable oil (for frying) - approximately 4-5 tbsp. spoon;
greens - a small bunch;
garlic - 2-4 cloves (or to taste);
salt - to taste.

Place the washed meat in a five-liter saucepan. Fill to the top with cold water and boil. Remove the foam, cook the meat for about 1.5 hours at low boil (until the beef is completely cooked). Don't add salt yet. Remove the boiled meat from the pan; if desired, strain the broth through cheesecloth or a fine sieve (to get rid of “garbage” - bone fragments and small scraps). Add finely shredded cabbage to the already prepared broth (if you are using a young head of cabbage with thin leaves, you can add cabbage towards the end of cooking).

Next, add the peeled and cut into small cubes potatoes. Bring the broth to a boil again and continue cooking at a low simmer for about 20 minutes (until the vegetables are soft).

At the same time, we do the obligatory frying for classic borscht. To do this, fry a finely chopped onion in vegetable oil for 3-5 minutes.

Add peeled and coarsely grated carrots to the softened onion. Stirring, saute the vegetable “mix” for 3-5 minutes.

Add coarsely grated beets, tomato paste and a couple of ladles of meat broth from the pan.

Stir and simmer the vegetable dressing over low heat under the lid for 15-20 minutes. Thanks to preliminary stewing with tomato paste, the beets will retain their color and the borscht will turn out bright red. We transfer the prepared sauté into the broth with already soft vegetables.

Separate the cooled meat from the bone, cut into small portions and place in a pan with colored broth. Bring to a boil, but do not allow active boiling! The borscht should simmer over low heat, only bubbling lazily.

The soup can be considered almost ready, but to make the taste more intense, it is advisable to simmer the first dish on the lowest heat under the lid for about 30 minutes. At the end, add salt, add chopped herbs and very finely chopped garlic (amount to taste).