Beetroot soup is a very simple soup

Beetroot soup can be called the younger brother of soup. It is very similar to it: a rich broth, mandatory beets, dressed with sour cream. But at the same time, beetroot soup prepared quickly and simply! Experienced Housewives say that not everyone finds the difference between beetroot soup and soup to taste. As all of fooling with beetroot soup, and show yourself a good hostess? Read on!

Beetroot soup is a soup where you can train novice cooks. Special cooking secrets is not. This is a very simple soup that is easy to modify, add or remove any ingredients (depending on what you love or what is in the fridge). Beetroot soup is hard to mess up and it will be delicious, even if prepared in the normal dining room. By the way, some users culinary forums asking how to make such a beetroot soup, as in the dining room.

The main difference of beetroot soup from the soup - there's no cabbage. In addition, beetroot soup can be not only hot, but cold. Thus, this soup can be winter and summer. One of the most popular variations of beetroot soup - this soup friedge", which is very popular in Belarus. The only thing friedge is different - it has no meat and, as the name implies, it is served cold. Beetroot soup-friedge prepared according to the principle of hash, all the ingredients are boiled in advance and cut before serving. Dilute this soup with kefir, yoghurt, whey or the same brew. Fill can with sour cream and add boiled egg. Very tasty and beautiful!

Beetroot soup cook more than one hundred years - all the same the products are inexpensive and always available. Before beetroot soup did on beet broth or bread kvass. In the days of fasting beetroot soup was vegetable dish, it was cooked in vegetable broth without adding meat.

Beetroot soup is a very vitamin soup that will help you cope with the consequences of catarrhal diseases, beriberi, and just keep the body in good shape. They say that the most delicious beetroot soup turns out in summer and autumn, when the roots are still quite juicy and young.

If you are worried about the appearance of food, try to keep the brightness of the beet. Of course, when cooking beets may lose their colors, so the cooking time add a little vinegar or citric acid. Then the soup will not pale, but bright Burgundy, though now on the picture!

By the way, beetroot soup has the same quality as the soup on the second day it only gets better! So, who haven't figured out what to cook for lunch, we offer you a couple of tested recipes.

Beetroot soup hot

You will need: 500 grams of beef on the bone, 1 onion, 1 carrot, 2 medium size beet, 1 carrot, 2 beets, medium size, 3-4 potatoes, Bay leaf, peppercorns, salt, parsley, sour cream.
Preparation:
Meat cover with cold water and cook until tender. When the meat is fully cooked, to separate it from the bones and cut into portions. Put the meat in the broth. Clean all the vegetables. Potatoes cut into cubes, carrots and beets grate on a coarse grater, finely chop the onion. Vegetable oil to fry the onions until Golden brown, then add the carrots and beets. In a saucepan of boiling meat broth put the potatoes, Bay leaf and peppercorns. Cook for 5-7 minutes. Then in a pan for the potatoes to put the sauteed vegetables and cook the soup on low heat until tender. At the end of the soup with salt and pepper. Serve with sour cream and greens.

Cold beetroot soup

You will need: 500 g of beet, 1,5 teaspoon salt, 300 grams of cucumbers, 500 grams, 40 ml of vinegar, 300 grams of potatoes, 300 grams of cucumbers, 4 eggs, dill, green onions, sour cream.
Preparation:
Peel the beets. Separately boil the potatoes and eggs. Chop raw beets small cubes. Put the beets in a saucepan and pour water (about 300 ml) water to barely cover the vegetables. Add the vinegar or lemon juice.
Cook, covered on medium heat until until the beets are soft, and when the beetroot is cooked, add salt, add water (1.5 to 2 l) and leave to cool.
Boiled potatoes, peel and cut into small cubes. Cucumbers also cut. If cucumbers thin skin, it can not be removed.
Boiled eggs also chop and add to chilled beetroot soup with potatoes and cucumbers.
The green grind and grind in a mortar with salt. Add to the soup and let stand for half an hour in a cool place. Serve with sour cream separately and chopped greens.

Video recipe how to cook beetroot soup