In the summer, except for the okroshka, time to the table can be submitted a little forgotten, but also a very tasty beetter.
The beetter is traditionally prepared on beetrail, kvass, kefir, and even mineral water. Beetter, or Kolden - this is an excellent alternative to cold booster and the window. The birthplace of the beetroot is considered Poland, Lithuania and Belarus.
If the taste of the beetter needs to be done more acidic, brine add to it, lemon juice or table vinegar. The beetter in the finished form must be broken in the refrigerator within 1-2 hours.
Classic beetter consists of:
Beet branch and kvass: The decoction is obtained, digesting beets in water, and the kvass take the sour-colored or cereal, and beet alum is also suitable. The beetter can be prepared without kvass, increasing the rate of beet beet;
Beets. Tastier Soup It turns out with young shallow beet, but also last year's good beetner will not spoil, and the canned and baked beet is well suited. It rubbed onto the grater or the finely cut;
Cucumber. Fresh cucumber gives this cold soup a special summer flavor;
Boiled egg. Cooked by screwing eggs can be grate or finely chopped. Be sure to leave several half-cut for decoration;
Greens: Green onions, dill, parsley, kinza, etc. Green gives soup freshness, and without it, the beetter is unthinkable;
Sour cream. Sour cream is used in the beetter as a refueling.
Sometimes in the beetter (chilly) adds as well:
Other vegetables. In the beetter, it is customary to add the same vegetables as in traditional borsch: Potatoes, carrots, sometimes cabbage and tomatoes (or tomato);
Dairy products. They serve as a fill for the beetroot and are very popular: Maconi, kefir, Prostokvasha, Ayran and Tang, Pakhta, Serum;
Mineral water. Mineral water often replaces beetroot and kvass in the beetter. With her soup is easier. The only thing to take into account should be used if the basis of the beetter or chill use water - sour cream in such a soup need to lay 2 times more;
Boiled meat(optional element). Boiled meat makes a beetrite look like a okroshka that many gourmets consider blasphemy. However, the meat will not spoil the taste of the soup itself. In addition to meat into the beetter, you can put the flesh of the bird or ham;
Boiled seafood and fish (optional element). Traditionally, boiled crayfish went to the beetter. But you can try to make this soup with boiled fish Or even canned, boiled cancers can be replaced with shrimps or squid.
1. Beetter in kefir
Ingredients:
Cucumbers-350 g
kefir-1 l
Onion green-30 g
Beckla-350 g
dill-30 g
garlic-2 slices
Salt-to taste
At the heart of this dietary cold soup raw beets. The soup is very useful and easy to prepare. Turn the cucumber on a large grater. If the skin is grieved, to remove it. Crude young beets Clear and grate on a shallow grater.
Fold the cucumbers and beets into a large bowl or pan, add kefir and finely chopped greens. Salt and put a very finely chopped garlic. Mix well, add some cold water, check on salt and serve, sprinkled with greens.
2. Beetter on kvass
Ingredients:
Beets are young with tops - 400 grams
carrot -100 gram
Kvass bread -1.3 l
Vinegar 3% -Dvea tablespoons
Onion green -100 gram
Cucumber -250 gram
Sour cream -200 gram
sugar-one teaspoon
Greens of dill chopped -80 gram
Boiled egg-4 pcs.
Salt-to taste
Beets are separated from the tops, clean from the peel and apply straw. At the tops with a cut of the cut and apply them to pieces. Together with a sliced \u200b\u200bbeet hot water, I will add vinegar and sweep up the lid until readiness. At the end of the preparation, we will add the green part of the tops, chopped with straw, and a ride to a boil. Cool.
Cucumbers apply straw. Onions finely sink. Carrots apply straw, let's drink and cool. Carrots, beets with decoction and tops, cucumbers and onions are slightly mixed with a part of sour cream, salt and sugar. VOLEM REMUMED KVAS and mix.
When feeding the beam, the beetroot in the plates, put the boiled egg, the remaining sour cream and dill.
3. Beetter with quail eggs
Ingredients:
Little beet-3-4 pcs.
Little carrot-3-4 pcs.
Small potatoes 3-4 pcs.
Quail eggs-3-4 pcs.
Cucumber-1 pc.
Beet Botthe
Green onions-to taste
dill-to taste
Sugar-1 tsp.
Salt-to taste
Smetana-1-2 tbsp.
For vinegar:
red wine vinegar-1-2 tbsp.
Malina-handy
First we offer to make raspberry vinegar. Just send a little raspberry to the red wine vinegar and give it to brew. Relief beets with adding vinegar or lemon juice to keep bright color. Water in which the beets can be cooled, it will become the basis of the beetter.
Separately boil potatoes, carrots and eggs. All vegetables and eggs cut in half. Let be fully cooled. Substonely adjust or sodium on the grater cucumber. Green bow mix with salt. Add all the ingredients to the chilled beetter. To taste, add more salts and a bit of vinegar. Serve beetroot with sour cream.
You can add some more mustard, especially tasty with mustard beans.
4. Beetter on kefir with green onions
Ingredients:
Beet-2 pcs.
Cucumbers-2 pcs.
Eggs-4 pcs.
Green onion-3-4 stem
dill-3 tbsp.
Kefir-700 ml
salt, pepper-to taste
Wash vegetables. Bake beets in foil at a temperature of 180 degrees about 30 minutes. Cucumbers, if desired, clean the skin and cut into small cubes. Green onions and dill grind.
Boot eggs, cool and finely cut. All ingredients to connect, pour kefir and mix. Salt and pepper. Colder is ready!
5. Beet Okroška
Ingredients:
Eggs-3-4 pcs.
Radish-1 beam
Green onions-to taste
dill-to taste
Cucumbers-300 g
Beet-1 pcs.
Tomatoes 200 g
Potato 1-2 pcs.
Sausage-150 g
vinegar
Salt-to taste
sour cream
Sugar-to taste
Clear beets, cut into circles and pour water, cook until ready. In the finished decoction add vinegar and cool. Eggs cook for 8 minutes, cool in cold water. Potatoes clear and boil until readiness, let cool.
Green onions and dill finely chopped, add cucumbers, eggs, sausages, potatoes, radishes, chopped tomatoes sliced. Salt to taste. Add a little sugar to the beet decoction. Finished okroshka decompose on plates and pour the beet decoction, add sour cream and serve.
Small advice
So that the decoction had a more rich color, you can add a few drops of vinegar, lemon juice or citric acid. For beetter, all ingredients can not only cut into cubes or straws, but also grate. When cooking this soup, do not regret sour cream. She enriches taste.
If the taste of the beetter needs to be done more acidic, brine from solvents, lemon juice or vinegar are added to it. You can experiment with the taste of beetter, combining fresh ingredients with salty or pickled. The beetter in the finished form must be broken in the refrigerator within 1-2 hours.
The beetter is served, as well as the okroshka, in different ways: both in a mixed and fastened form and all the ingredients separately.
The refrigerated beetter can be stored in the refrigerator 1 day, otherwise it can become very viscous and sour taste. But the most delicious is a fresh filled beetter or a chill.
We will prepare the beetroot hot.
Of seasonal vegetables It turns out a particularly tasty and fragrant!
His rich red will delight on a cloudy cold day and conquers the heart of even the very sophisticated gourmet.
Ingredients
- Pork-350g (or beef).
- Potato 3-4pcs.
- Beet-2pc. (medium size, boiled in the peel).
- Carrot-1pc.
- Onion-1pc.
- Vegetable oil-2 tbsp.
Moreover: Vinegar 6% -2st. Sugar-1h.l.Sol.Tomat Pasta-2st. Bay sheet-1-2pc. Peter pepper-2-3 peas. Freshly ground black pepper. Greens of parsley and onions.
The amount of ingredients is calculated on a 2.5 liter pan.
STAGE 1
Meat will wash and dry paper towel, then apply to the portion pieces.
Will meat cold water And put cooking.
2 stage
While brewing meat will prepare vegetables:
Potatoes and carrots clean from the peel and wash. Potatoes with cubes or straw.
Carrots with cubes or squeeze on medium grater.
3 stages
Clean onions and beets. Bow with cubes. Beets with straw or squeeze on a large grater.
4 stages
As it boats with a noise, we remove the resulting foam from the surface of the broth. Cook meat until readiness. Then add potatoes and cook for 15-20 minutes. until full cooking.
5 stage
Prepare gas stations for beetroot:
Fry onion on vegetable oil Before soft. Then I will add carrots, mix and fry 2-3 minutes.
6 stage
After that add tomato paste. If the tomato paste is thick, then add 4-5 tablespoons of the broth. We mix and machines on medium heat 2-3 minutes.
Now you can add beets, vinegar, sugar and 1h.l. Salt. We mix and machines on medium heat 2-3 minutes.
7 stage
We add ready-made refueling only when potatoes are fully welded. Following the bay leaf, pepper peas and chopped green parsley. Space and pepper to taste. I bring the beetter to a boil and cook 1-2 world. Then the pan closes the lid and give it to breed the beet of 5-7 minutes. After that, the bay leaf is removed.
8 stages
Beetroot hot ready. Apply with sour cream and chopped greenery and parsley.
BON APPETIT!
For many years, people eat in food fresh vegetables. They are tasty and useful - a harmonious combination of ingredients makes any treat exquisite. Nutritionists are convinced: eating daily one vegetable, we reserve energy for a long time. This allows us to actively move and manage to do a lot of things per day. Probably, therefore, in almost any European country, one of the national dishes is considered the beetter - soup cooked from beet.
The five most commonly used ingredients in recipes:
You can add any other ingredients, but it is the beet that is included in the main composition of this cold soup. It combines well with fresh cucumber and fragrant, fresh cut onions. Recipes of beetrokes, cold boors are constantly popular in Russian cuisine. They like both adults and children. Many of the necessary human body of vitamins and a minimum of Calloria are the main advantage of the beetter. After putting it in the refrigerator in the morning, in the evening it will be possible to enjoy the stunning taste of homemade, made with care and love of Botviny. The bugs of the red beets are perfectly combined with any product supplied to the table in addition to the freshest, fragrant soupthat does not even need to cook.
Soups with a swamp have been prepared for hundreds of years, and during this period the popularity of the root did not diminish. And although the usefulness of the coarse is known everywhere, and the hostesses are preparing different dishes on its basis, not everyone knows how to prepare such a tasty and low-calorie dish, like a beetpal soup.
The soup is distinguished by simplicity of cooking, minimum of available ingredients and a lot of recipes for every taste.
The classic variant of the beetter can be prepared on a beef broth. But, of course, you can use any meat that is in stock in the refrigerator. Sweet gives a satellible burgundy color, but sometimes it turns out light: it depends on the variety of root.
Ingredients:
- meat (breast) - 300 gr.;
- water - 2 l.;
- onion onion - 1 pc.;
- carrots - 1 pc.;
- roots for broth - 1 tbsp. l.;
- svetla - 2 pcs.;
- potatoes - 3 pcs.;
- salt, sugar, pea pepper, bay leaf;
- garlic - 3 teeth;
- vinegar 9% - 1 tbsp. l.;
- green bow, parsley;
- jar's egg - 2 pcs.
Cooking:
- Swim broth: pour meat with cold water and bring to a boil. Remove foam, reduce fire, add root, cook 1 hour.
- Clean vegetables, cut down onion cubes, and getting a carrot on a large grater.
- Heat vegetable oil in a frying pan and fry vegetables to the golden color of the bow.
- While the vegetables are passing, grate on a large cooler. Add it to vegetables, pour vinegar, put salt, sugar, stew 10 minutes. If necessary, pour the boujondo.
- Chop potatoes and send it to broth. There, put the vegetables, to lose garlic, add pepper and bay leaf and cook for 20 minutes.
- Meat separating from the dice and cut into pieces, shifting into a saucepan.
- Boil eggs, cut into slices, put in plates and pour soup.
- Sprinkle with outer and parsley soup, add sour cream or yogurt without additives.
Since traditionally, the classic beetroot has a sour-sweet taste due to sugar and vinegar, but the benefit of the latter want to challenge, it is advisable to replace it with lemon juice: the use of natural fruit acids will not make soup worse, and the benefits of this product are obvious.
Simple recipe for beets with chicken
What could be better than the beetroot prepared on skouring hand in half an hour? A simple soup recipe with a coat based on the basis will help delicious and satisfy the family without unnecessary trouble.
Ingredients:
- chicken fillet - 2 pcs.;
- water - 2 l.;
- onions, carrots - 1 pcs.;
- svetla - 2 pcs.;
- potatoes - 3 pcs.;
- lemon juice - to taste;
- tomato paste - 1 tsp;
- salt, sugar, spices;
- greens.
Cooking:
- Slice chicken fillet Slices, fry in a saucepan with a thick bottom on vegetable oil with chopped onions and carrots.
- Grate the coat on a large grater, send to vegetables and chickens. Salt, squeeze lemon juice, add sugar and spices, tomato paste, stew about 5 minutes.
- Cut into a paler potatoes, put in a saucepan, add water and cook beetroot 20 min.
- In the finished soup put greens and lemon slices.
See also: Soup with sausages - 10 rapid recipes
To understand how many lemon should be squeezed into the soup, start with 1 spoons. When potatoes are already boiled in the soup, the broth tastes taste and add some more juice, if necessary.
Hot thick beets with celery
Adding celery to the soup will make the dish even more useful and relieve the need to put spices - because celery is a natural taste amplifier and also has a mass useful properties. The hot beetter will be perfectly satisfied, give the strength and will be eaten without a balance (especially in the cold season).
Ingredients:
- chicken broth - 2 l.;
- sveonla - 2 large roots;
- carrots, onions - 1 pcs.;
- celery stem - 2 pcs;
- marinated Cornishons - 4 pcs.;
- tomatoes - 1 pc.;
- tomato paste - 1 tsp;
- potatoes - 3 pcs.;
- salt, sugar, spices;
- marinade from under cucumbers - 3 tbsp. l.;
- chile Pepper - Half;
- fresh twig of thyme.
Cooking:
- Prepare vegetables: chopped onions, tomatoes and celery cubes, potatoes - strokes, grazing on a large stuff of carrots and a swamp. Cornishons crush.
- On a preheated pan or in a pot of thick bottom, fry onion onion onions, carrots and celery for 5 minutes.
- Add tomatoes, coarse and cucumbers, pour marinade, tomato paste, put sugar, salt (if the broth is not salty) and spices, stew on slow heat for 10 min.
- Add broth to the pan, put potatoes, stir good soup well and cook it for 20 minutes.
- Give the beetter to strengthen under the lid for 15 minutes.
- Pour soup on plates, put thin chili mugs and thyme leaves.
This magnificence will perfectly help cope with the cold. Hot beetroot with vegetables and chili is a real storehouse of vitamins and phytoncides. And if a small piece of ginger is also in a plate, then no virus will not stand in such a pressure.
Summer Cold Soup Beetter
There are a lot of cold beet recipes, and they all deserve respect: after all, nothing refreshes in the heat as a plate of a cool soup, similar to the window. The cooking method is simple, and only vegetables from the garden are used as ingredients. This is a great option to feed the seven hot summer day.
Ingredients:
- water - 2 l.;
- svetla - 2 pcs.;
- potatoes - 3 pcs.;
- boiled eggs - 3 pcs.;
- fresh cucumber - 2 pcs.;
- lemon juice;
- salt, sugar, ground black pepper;
- greenery of parsley, dill, green-leaf;
- mustard and horseradish.
Cooking:
- Boil in the coat of coat. The cooking time varies depending on the size of the root plant: a large cooler must be an hour and a half, a medium-sized vegetable - an hour.
- Potatoes cook in uniforms in one dish with eggs.
- Clear coat, put in water with a spoon of lemon juice and bring to boil. Cook 15 min.
- All vegetables can cool, like a broth of swarms.
- Cut the cucumber straw, mix with chopped greens, which you can pre-be slightly smashed with salt into the mortar. So she will give juice, which will make the soup more spicy and fragrant.
- Grate the cooler and potatoes on a large grater.
- Mix the ingredients, add sugar, lemon juice, black pepper, pour the decoction of the swables. If necessary, add salt.
- Pour the cold beetter on plates and put the quantity of eggs, a bit of shit and mustard.
- Add sour cream or skim yogurt.
See also: Gaspacho - 9 recipes for cooking at home
The bed can not only boil, but also bake - with such thermal treatment, it remains a mass of nutrients, minerals and vitamins.
Beetter can be made not only on the water. An excellent option "Fill" will be kefir or mineral waterAlso kvass - then this option of cold soup will resemble the okrochka.
Delicious beetter with meat
This recipe is for true meatons, preferring hearty and nutritious soups with light dietary dishes. However, the beetter on meat is not the "Caloric Bomb" at all, but still such a first dish will help lovers rich dinners hold out to dinner without snacks.
Ingredients:
- beef (fillet) - 500 gr.;
- water - 2.5 l.;
- svetla - 2 pcs.;
- onions, carrots - 1 pcs.;
- potatoes - 4 pcs.;
- bulgarian pepper - 1 pc.;
- tomato juice - 1 cup;
- lemon - 1 pc.;
- salt, sugar, spices, roots;
- greens of parsley or kinse.
Cooking:
- Pour the meat with cold water, boil, remove the foam and reduce the fire.
- Put in broth vegetables: onion, carrots, celery, roots for broth and bug of greens - such manipulations will make beef fragrant, soaked vegetables and herbs. Salted a little, leave to boil for 1.5 hours.
- Remove the meat, put in the container with the lid so that it does not dry, or cover the food film. Broth strain.
- Grasp the coarse cooler, cut the sweet pepper on small cubes.
- Heat the oil in a frying pan, put the bed and pepper, cook, stirring, on a sufficiently strong heat for 5 minutes.
- Plill tomato juice, add sugar, lemon juice, spices and stew vegetables for 10 min.
- Cross the vegetables in a saucepan with a broth, add potatoes cut into a strokes, prepare 20 minutes on slow heat.
- The finished beetter is pouring around the plates, put the meat chopped with pieces, sour cream and sprinkle with grain soup.
The meat can be put in the soup and in the cooking process, but the feed in this form does not allow it to be soaked in juice with juice and makes the gamma of taste sensations richer.
With sorrel and famous Spanish. Today we will replenish the collection and remember the classic recipe for cold beets - light soup with bright color and invigorating taste. The main and main component of the dish is naturally beets, in our example baked. Of the additional components - eggs, cucumbers, greens, vinegar and sour cream refill. Meat, as a rule, is not included in the classic beetroot, but at will for a more feed version you can crumble in plates boiled beef. Or other non-fat meat products.
The beetter does not have a strict and verified to the gram of the list of ingredients. Typically, such dishes are prepared "on the eye" by taking into service with general technology. The dosage presented in the recipe is not a dogma, but just an example. This is an excellent base, the basis in which, if desired, you can make adjustments - to independently change the proportions and prepare this dish on your own way.
Ingredients:
- beets - 500 g;
- fresh cucumbers - 300 g;
- eggs - 3 pcs.;
- green (dill, green onions, etc.) - a beam;
- wine vinegar - 2-4 tbsp. spoons;
- sugar - 1 h. spoon;
- salt, pepper - to taste.
For feeding:
- sour cream - to taste;
- mustard - at will.
Classic Cold Beetter - Step-by-Step Recipe With Photo
- In advance (you can on the evening before) we bake beets. We wash root roots, we dry or wipe the napkins, each copy is tightly wrapped with foil. We put into heat-resistant dishes and put the oven to the oven heated to 180 degrees.
- Baking time depends on the size and age of beets - young small root roots can reach the readiness in just 40 minutes, and large and "old" are embarrassed much longer - 1.5 or even 2 hours. To check the readiness, piercing the beet with a knife - if the middle is soft, and the blade is very easy, get out of the oven. For the preparation of the beetter, you can boil beets and in a saucepan, but in a baked form it turns out less water, much more fragrant and rich in taste.
- We wait for the complete cooling of beets. In parallel we prepare all other products. Eggs boil 9-10 minutes after boiling. Cool in cold water.
- Treating the shell, cut the boiled eggs with a small cube.
- Fresh cucumbers ruby \u200b\u200bin the same way. If necessary, we pre-cut a thin layer of the skin (if it is too rigid or patched).
- Green rinse, shake water drops. Grind a bunch with a knife. The type of greenery is to your taste, our example uses a mix of green bow and dill. Dosage arbitrary - from several twigs to a volumetric "bouquet".
- We fold the assorted of chickened products in the pan. With cooled baked beets, we remove the peel, the pulp rods with a large straw and add to the total mass. We sprinkle the mixture of ingredients with sugar, salt and pepper. For wine refreshing "notes" add vinegar. Since the degree of acid is always the case of individual preferences, we recommend starting with 2 tablespoons, and then, if necessary, increase the dosage.
- We pour our beet "salad" a liter of cold boiled water. The volume of the fluid used depends on the desired pitch of the soup. In this example, the beetter turns out to be modeled. Wanting to get a more liquid option, the water portion can be increased. Diligently mix the cold soup so that the grains of salt and sugar are completely dissolved. Instead of water, the beetter can be pouring kefir - such a version is no less popular and quite admissible.
- We try the beet soup, if necessary, adjust the portion of vinegar, sugar or salt. Before serving on the table we give the beetter to completely cool and breed - for this we remove it into the refrigerator for 2-3 hours. We refuel the sour cream in the portion plates, and not in the common pot so that our first dish does not skiece. Optionally, add mustard - the taste can be varied from delicate to the poorer, but in any case, thoroughly stir the beetter for the uniform distribution of acute seasoning.
Cold classic beetter ready! Bon Appetit!
