Children's beetroot soup - step-by-step recipe with photos. Recipe for hot beetroot soup Cooking beetroot soup like in kindergarten

21.04.2024

Beetroot and cabbage soup are lighter versions of borscht, designed for lovers of the corresponding vegetables. But seriously, these are extremely healthy soups. Beetroot is practically indispensable for normalizing digestion. This is necessary because children eat both kindergarten and homemade dishes, and the cuisine in each family is different. To prevent babies from being harmed by unusual food, the kindergarten diet includes vegetable soups and beetroot soups - some of the most popular.

Beetroot soup like in kindergarten - general principles of preparation

Kindergarten beetroot soup, prepared in a classic style remembered from childhood - hot vegetable soup. It can be cooked using meat broth, water or beet broth. If the soup is being prepared for children, it is advisable to use lean pieces of beef or chicken breast for the broth. Soup cooked in water or broth turns out quite good if it is seasoned with small pieces or rings of boiled sausage.

The main set of vegetables is beets, onions, potatoes and carrots. Beetroot in the soup of the same name is never used raw. It is pre-boiled in a significant amount of water or stewed. Carrots and onions must be sautéed in butter or vegetable oil. As a rule, tomato is added to this roast. Potatoes are placed in the soup without pre-heating, but only dipped into boiling liquid.

Beetroot soup is often supplemented with boiled eggs and herbs, cut into halves. It is added in crushed form a couple of minutes before readiness or immediately upon serving.

The soup is served hot, with sour cream. The classic recipe involves adding sour cream to the pan at the end of cooking and briefly boiling after that.

Classic beetroot recipe like in kindergarten (with sour cream)

Ingredients:

Dark beets - one large one;

Three potatoes;

One and a half liters of water (you can use any meat broth);

Small sized bulb;

Sunflower, highly refined oil;

Sour cream;

Carrot, medium-sized.

Cooking method:

1. Thoroughly wash off any dirt from the beets. Without peeling, place the root vegetable in a saucepan and, adding plenty of water, boil until fully cooked. Then cool by placing the bowl under cold water, peel and cut into medium strips.

2. Heat two tablespoons of oil in a frying pan over low heat, place onion half rings and thinly sliced carrots into it. Fry the vegetables until softened and most of the onion turns golden brown.

3. Boil water or prepared meat broth ahead of time. Place the diced potatoes and fried vegetables into the boiling liquid and continue cooking at moderate simmer for 10 minutes.

4. Add the beets and continue cooking until the potatoes are soft enough. Five minutes before the soup is ready, salt the soup, be sure to take a sample. At the end, add sour cream and boil well, but not too long.

Beetroot soup like in kindergarten with chicken broth and tomato

Ingredients:

Chilled chicken breast (fillet) – 350 gr.;

400 gr. boiled beets;

Small onion head;

Potatoes – 450 gr.;

40 gr. sour cream, fat content up to 20%;

A spoonful of thick tomato;

Butter – one and a half teaspoons;

Liter of water;

Small carrots.

Cooking method:

1. Cut the beets, cooked in advance and cold peeled, into medium-sized, short cubes. If you are preparing soup for children, you can use small cookie cutters to squeeze out shapes from the beets.

2. Prepare the broth. Rinse breast fillets under cold water. Place the chicken in a saucepan and fill it with water and place it on high heat. After bringing to a boil, skim off all the foam from the broth, reduce the temperature to medium and cook for another half hour.

3. Remove the cooked meat, and instead put the potatoes cut into thin cubes into the broth.

4. While the potatoes are cooking, prepare the vegetable dressing. Place onion, chopped into quarters, into the melted butter in a frying pan. Immediately add thinly sliced carrots to it and, stirring well, fry until softened. Then add the tomato to the vegetables, add a little broth and simmer on low for another quarter of an hour.

5. When the potatoes are half-cooked, add the vegetable dressing to the pan and add the chopped fillet. Bring the beetroot soup to readiness under the lid over low heat. The potatoes should soften well.

6. Five minutes before readiness, adjust the taste of the soup with salt and add sour cream.

A recipe for a delicious beetroot soup like in kindergarten for a slow cooker

Ingredients:

Two liters of ready-made meat broth;

Boiled beets – 4 medium-sized root vegetables;

Two onions;

Four potatoes;

Large and sweet carrots – 1;

Juice from half a large lemon;

Sugar – 1 tbsp. l.;

Three tablespoons of high-quality vegetable oil;

Boiled eggs;

Sour cream;

Finely chopped: dill, onion, parsley - a couple of spoons each.

Cooking method:

1. Cut the peel from the beets in a thin layer. Grate the pulp with a coarse grater and transfer to a bowl, set aside.

2. Turn on the multicooker in frying mode. Pour oil into the bowl and fry medium-sized chopped onion until transparent. Add coarsely grated carrots and fry until softened.

3. Cut the potatoes into cubes or cubes, place them in a bowl with the fried vegetables and pour the meat broth, which has cooled slightly after boiling, over everything.

4. When the potatoes are almost ready, after about twenty minutes, add salt, sugar, and lemon juice. Add the beets and continue cooking without changing the mode until tender.

5. At the end, press three cloves of garlic into the soup through a press, add fresh herbs, and let the beetroot steep for ten minutes.

6. When serving, place half a boiled egg on each serving and season with sour cream.

Meat beet soup like in kindergarten with eggs

Ingredients:

Beef pulp – 300 gr.;

250 gr. beets;

Half an onion;

Small carrot;

Two tablespoons of unfragrant oil;

Fresh dill - several sprigs;

Two hard-boiled eggs.

Cooking method:

1. Cut the beef washed with water into small pieces and cook in two liters of water. After boiling, boil the meat for ten minutes, then drain the broth. Pour clean water into a saucepan with beef and boil the meat for 40 minutes from boiling.

2. Cut carrots and beets into thin cubes of approximately the same size, potatoes into cubes, and onions into medium-sized pieces.

3. While the broth is preparing, fry the beets in vegetable oil for 2 minutes, cover and simmer for 20 minutes. Be sure to stir regularly. Ideally, beets should simmer exclusively in their own juice, but if it is not enough, add a little broth.

4. After this, add the onions and carrots and fry at high temperature for about two minutes. Cover the pan with a lid again and continue heating on low for about ten minutes.

5. Place the potatoes into the boiling broth, and after 20 minutes, add the stewed vegetables. Salt the soup, add finely chopped eggs, boil until the potatoes are soft and remove from heat.

6. Serve beetroot meat with fresh herbs and sour cream.

Lenten beetroot soup recipe like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potatoes – two small tubers;

Two teaspoons of table vinegar;

Small carrot;

Half an onion;

Refined oil – 2 tbsp. l.;

Rafinated sugar;

Sprigs of young dill or parsley;

One boiled egg.

Cooking method:

1. Boil the peeled beets until tender in two liters of good filtered water. Cool the root vegetables without removing them from the broth. It is best to do this in the evening, then the broth will become brighter in color.

2. Grind the cooled beets on a coarse grater, sprinkle with vinegar, stir and set aside temporarily.

3. Bring the beet broth to a boil and add diced potatoes to it.

4. Fry onion slices in vegetable oil until even golden brown. Add the coarsely grated carrots to the pan and heat until they are soft enough and the onions are lightly browned. Transfer the roast to the pan

5. When the potatoes become noticeably soft, add the beets. Do not add the beets before the potatoes are ready. Under the influence of vinegar, it may become rough and will not cook.

6. Bring the beetroot soup to a boil. Adjust the taste of the soup with salt and sugar, cover with a lid and remove from the stove.

7. Serve after a quarter of an hour, adding chopped eggs, herbs and sour cream.

Beetroot soup like in kindergarten with sausage

Ingredients:

200 gr. boiled sausage without lard or lard;

A kilogram of sweet beets;

A liter of water or meat broth;

One carrot;

Small onion;

20 gr. homemade butter;

Table vinegar, 9% - half a spoon;

Two spoons of thick tomato paste.

Cooking method:

1. Boil the beets, washed from dirt, in a sufficient volume of water, cool. Then peel and cut into thin noodle-like strips.

2. Fry chopped carrots along with onion half rings in butter until softened. Add the tomato, stir well, heat the mixture for about a minute and set aside from the stove.

3. Bring the pre-cooked bone broth to a boil over high heat. Dip vegetables fried with tomatoes into it, add sausage, cut into strips or cubes.

4. In a dry frying pan, heat the flour until creamy. Dilute it by adding hot broth and pour the mixture into the pan.

5. Add vinegar, lightly salt the soup and, taking a sample, sweeten the soup. After boiling, simmer the beetroot soup over low heat for 10–12 minutes, remove from the stove and let stand for a while.

Beetroot soup like in kindergarten - cooking tricks and useful tips

Try to buy Bordeaux beets; they have a darker color and a pleasant sweetish taste.

If beet broth is not required to prepare the soup, bake the root vegetable, tightly wrapping it in foil, in the oven or place it in a bag in the microwave for a quarter of an hour. This will not only reduce the time, but also allow you to retain a little more trace elements.

Instead of vinegar, you can use freshly squeezed lemon juice. Its acid has the same properties.

There are also recipes for transparent beetroot cakes. For them, light beets are chosen and boiled together with meat, from the very beginning of preparing the broth.

Step-by-step recipes for preparing hot and cold baby beetroot soup on the stove or in a slow cooker

2018-06-14 Ekaterina Lyfar

Grade
recipe

2448

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

1 gr.

Carbohydrates

6 gr.

33 kcal.

Option 1: Classic recipe for children's beetroot soup

Long ago, beetroot soup was prepared using kvass. It was seasoned with vinegar and served with pickles and boiled eggs. But for kids this combination will be inappropriate, so the recipe was adapted specifically for kindergarten. Try to prepare cold soup according to all the rules, and the children will eat it with pleasure.

Ingredients:

Beetroot - 400 g;
Onion - 40 g;
Water - 1 l;
Carrots - 80 g;
Butter - 12 g;
Potatoes - 400 g;
Tomato paste - 8 g;
Sour cream - 40 g.

Step-by-step recipe for beetroot, like in kindergarten

Pour cold water over the beets and boil them until tender. This will take about half an hour.

Wash and peel the potatoes, onions and carrots. Cut the vegetables into small cubes. The onion can be chopped into cubes or cut into thin half rings.

Boil the water. Add chopped potatoes and stir.

Melt the butter in a saucepan or frying pan. Warm the vessel over low heat, the temperature should not be too high.

Place onions and carrots in the pan. Saute them for a few minutes, then add tomato paste and a little boiling water. Simmer the vegetables for another 10 minutes over low heat.

Peel the cooled beets and cut them into strips. Add to the pot with the potatoes.

Pour the vegetables from the frying pan into the future soup. Boil it until the potatoes are ready, then add salt and sour cream. After boiling again, you can remove the beetroot soup from the stove.

For very young children, you can puree the soup using a blender or potato masher. The classic recipe does not contain meat, but you can boil it separately and add it to beetroot soup.

Option 2: Quick recipe for baby beetroot soup

Beetroot soup can be either cold or hot. To prepare the soup faster, choose the second option. We will not add meat to the dish as it takes too long to cook.

Ingredients:

Beetroot - 200 g;
Carrots - 80 g;
Onion - 90 g;
Water - 1 l;
Garlic - 2 cloves;
Dill and parsley - 20 g;
Tomato - 100 g;
Potatoes - 200 g.

How to quickly prepare beetroot soup like in kindergarten

First you need to peel all the vegetables and rinse them thoroughly. To make it easier to remove the tomato skin, cut the tomato, then scald it with boiling water.

Finely chop the onion. Grate the carrots. Place a pot of water on the fire and wait until it boils.

Place chopped onions and carrots into boiling water. There is no need to pre-roast the vegetables in this recipe. You can add bay leaf to the water.

Cut the peeled potatoes into strips or small cubes. Pour it into boiling water.

Grate the beets. Add it to the pan about 15 minutes after the potatoes. At the same time, you can add finely chopped garlic to the soup.

Cut the tomato pulp into cubes and add to the beetroot soup. Now you can salt the contents of the pan.

Cook the soup for another 10 minutes. During this time, the vegetables will have time to fully cook, become soft and tasty.

Wash thoroughly and finely chop the greens. Add it to the soup immediately after turning off the heat. Let it brew under the lid for at least a quarter of an hour.

This dish is well suited for Lent and will appeal to vegetarians. Of course, children will be delighted with this healthy and tasty beetroot soup.

Option 3: Children's beetroot soup with kefir

For older children, you can prepare beetroot soup with kefir. This dish is often prepared in Lithuania. The recipe contains sausage, but it can be replaced with boiled chicken.

Ingredients:

Beetroot - 350 g;
Sausage - 300 g;
Kefir - 500 ml;
4 cucumbers;
Radish - 200 g;
Garlic - 5 g;
Potatoes - 350 g;
Lemon;
2 eggs;
Sour cream - 10 g.

Step by step recipe

Use a brush to wash the beets and potatoes. Boil root vegetables in different containers. After this, you will need to carefully remove the skin, cut the beets into cubes and sprinkle with lemon juice.

Boil the eggs hard. Remove the shells from them, cut them into cubes the same size as the beets. Do the same with potatoes.

Chop the garlic and herbs and mix in one bowl.

The cooled water in which the beets were boiled must be filtered. Combine it with kefir, add sour cream.

Chop cucumbers, radishes and sausage. Mix these ingredients with chopped root vegetables and eggs, add herbs and garlic.

Pour beetroot broth with kefir over the vegetable mixture. Mix well, let the soup brew for half an hour.

Sometimes a pinch of cumin seeds is added during the cooking of beets. Thanks to this, the decoction acquires an interesting taste and aroma. But children are not recommended to use spices, so for kids it is better to prepare beetroot soup without them.

Option 4: Hot beetroot soup with meat, like in kindergarten

In this recipe we do not use dietary chicken fillet, but beef. You can put it in the broth along with the bones, but then be sure to strain the liquid several times. Don't forget to drain the first water during the cooking process.

Ingredients:

Water - 5 l;
Beef on the bone - 900 g;
Oil for frying - 30 ml;
Carrot;
3 onions;
Tomato paste - 40 g;
2 beets;
4 potatoes.

How to cook

Cook the beef for about two hours in plain water. For aroma, you can put a few laurel leaves there. After boiling, simmer the broth for 5 minutes, then replace the water.

Let the beef cool completely. Carefully cut off any congealed fat and chop the meat into small pieces.

Melt the meat fat in a frying pan, add a little butter. Cut the onion into large cubes and place it on the hot surface of the vessel. Add chopped beef there.

Peel and chop all root vegetables. Add the carrots to the pan 15 minutes after the onions. After another 5 minutes, add the beets. Saute the vegetables over high heat for a quarter of an hour.

Pour a glass of cold broth into the pan, add tomato paste and stir. Place the pan with the remaining liquid on the fire.

When the broth boils, place the potatoes in it. After a couple of minutes, pour the contents of the pan into the pan. Cook for 20 minutes over medium heat.

Serve beetroot soup with boiled eggs, sprinkle it with herbs and season with sour cream.

The ingredients indicated in the recipe are enough to prepare a dish for a large family. Even if you are making soup without meat, you can always use broth instead of water. It is beneficial for a growing body and makes beetroot more filling and tasty.

Option 5: Children's beetroot soup in a slow cooker

The slow cooker is very convenient for preparing a variety of soups. They turn out rich and rich in taste. In addition, thanks to gentle heat treatment, vegetables retain most of their nutrients.

Ingredients:

Carrots - 80 g;
Beetroot - 400 g;
Tomato juice - 200 ml;
Water - 2.5 l;
Oil - 20 ml;
Chicken fillet - 500 g;
Potatoes - 300 g;
Half a bunch of greens.

Step by step recipe

Remove the skins from all vegetables. Separate the chicken fillet from the skin and bones, if necessary. Cut it into strips.

Cut the beets into neat cubes. The onion needs to be cut into cubes, it is better to grate the carrots.

Pour vegetable oil into the multicooker bowl. Add chopped vegetables there. Cover the bowl with a lid and turn on the timer for half an hour. The “Bake” cooking mode is best suited.

15 minutes after turning on the multicooker, you need to open the lid. Pour tomato juice over the vegetables and simmer for another quarter of an hour.

While the vegetables are cooking, peel and rinse the potatoes. Cut it into cubes. Add the root vegetable pieces and chicken to the slow cooker as soon as you hear the timer go off.

Cover vegetables and meat with water. Switch the mode to “stew” and cook the beetroot soup for another hour and a half. Shortly before it is ready, you need to salt the dish and add chopped herbs to it.

To give the beetroot look an elegant look, like in kindergarten, use a shaped knife to cut vegetables. And using cookie cutters from carrots and beets, you can cut out impromptu flowers or stars.

Beetroot soup is another cold summer soup, in addition to okroshka, which saves us from the summer heat. Although it is prepared not only in summer, but also in winter. And of course, the winter soup turns out rich and very appetizing, and is served hot.

There are probably as many options and methods for preparing this dish as there are housewives who prepare it. But we can still highlight the basic rules by which it is prepared.

The basis of the soup is beets, and depending on the recipe, other components are also included, most often cucumber, potatoes, herbs, and less often radishes. In hot versions, it also includes onions and carrots, which are pre-sautéed.

Often the decoction is seasoned with vinegar or lemon juice, and there are cold preparation options where kefir is used as a liquid base.

This is mainly a lean soup, although there are recipes that use meat, poultry and sausages in both hot and cold versions.

Today I tried to collect in one article different ways of preparing this much-loved soup. Once you get to know them and understand the basics, you can easily cook not only any of them, but also create your own recipe.

This recipe calls for using acidified beetroot broth as a liquid base. This is how this cold soup was prepared in the old days, and it is still prepared today.

The peculiarity is that we will not mix all the components into one mixture. And we will form the dish directly when serving.

The calculation of products is given for two liters of water.

We will need:

beets – 3 pcs (medium size)
cucumber – 4 pcs.
boiled potatoes – 4 – 5 pcs.
soft-boiled egg – 4 pcs
green onion – 70 gr
radishes – 60 gr
dill – 40 gr
sugar – 0.5 tbsp. spoons
salt – 0.5 tbsp or to taste
vinegar 9% – 2 – 3 tbsp. spoons (or to taste)
sour cream for serving
boiled egg for serving

If you like spicier dishes, then also prepare 2 - 3 cloves of garlic and a little mustard.

Preparation:

First, let's prepare a decoction in which we lightly marinate the beets. It will also serve as the basis for cold soup.

1. Pour 2 liters of water into a saucepan and bring it to a boil. Add salt and sugar. When remove from heat, pour in vinegar. All these components should be added to taste. I wrote how much I add based on a given amount of water, but everyone’s taste is different, so be guided more by it.

After mixing, taste, and if you think something is missing, you can add. The taste of water should be moderately sour, salty and sweet at the same time. The finished dish will have almost the same taste.

2. While the water is boiling, peel and cut all the beets into small cubes.

When you take the water off the heat and add the vinegar, it’s time to put it in the pan.

3. Put the pan with the contents back on the fire and bring the water to a boil. Cook over low heat for one or two minutes, no more.

4. Pour some of the hot broth into a separate bowl, but do not pour it out, we will still need it. The vegetable cubes should remain covered with about 1 cm of water.

Place the pan with the contents back on the fire and cook over low heat until done. Choose this state yourself, some people prefer soft vegetables in their dish, others, on the contrary, like them a little crunchy.

5. After the vegetable is ready, remove the pan from the heat and add the liquid that we drained. Let the mixture cool, then put it in the refrigerator. The base should become cold.

6. While the base is cooling, cut cucumbers, eggs and potatoes into cubes or strips, chop green onions and dill. If you want to use other herbs instead of dill, then that would also be appropriate. Parsley, basil and even cilantro (who doesn't mind its smell) are also suitable.

If you want, you can add some minced garlic. I add 2 cloves, but it will be almost imperceptible and will only give a slight smell. Therefore, in this matter, decide for yourself whether to add it or not.

Place the mixture in the refrigerator as well.

7. When the broth and mixture have cooled, you can form the dish. Pour the cold base into a plate, then add the chopped mixture of vegetables, herbs and eggs. Add half a boiled egg and season thoroughly with sour cream.

If desired, you can also add a little mustard to each bowl. Try it, many people like it!

Serve and eat with pleasure.

All components can be stored in the refrigerator; they can be combined in the required proportions as needed. Very comfortably!

At the same time, neither potatoes, nor eggs, nor cucumbers turn red, and the dish looks the same on the second day as on the first. In addition, all the components here do not exchange tastes in advance, and each of them plays its own role in the overall ensemble. All of them can be felt.

And the appearance is captivating, everything is fresh and neat.

Kholodnik with boiled beets and radishes

I really love adding radishes. It gives it a slight pleasant bitterness. We will also prepare the proposed cold soup recipe with her.

This recipe, although not significantly, is still different from the first. And the taste of the finished dish is completely different.

We will need:

boiled beets – 150 g
cucumbers – 150 gr
radishes – 100 gr
boiled potatoes – 150 g
boiled egg – 3 pcs
green onions – 3 feathers
dill, parsley - 3 sprigs each
lemon juice – 1.5 tbsp. spoons
salt – 0.5 – 1 teaspoon
sugar – 0.5 tsp
boiled water – 500 ml

Preparation:

1. Pour water into a suitable bowl. It should be boiled and cooled at room temperature. Pour salt, sugar and lemon juice into it. Mix all the ingredients until they dissolve and be sure to try.

The water should be slightly sour, moderately salty and just a little sweet. In any case, you should like the taste.

If you want to add something that your eyes are missing, then you can do it.

2. Grate the pre-boiled, cooled and peeled beets on a medium grater. Place it in prepared water. While we cut all the other ingredients, it will lightly marinate.

3. Cut the potatoes into cubes, then the cucumber. Try the skin of the cucumber; if it is thick and rough, it is better to peel it before slicing.

It is better to take potatoes young; they give a special delicate taste to the finished dish.

4. Cut the radishes and eggs into the same cubes. If you have an egg slicer, you can chop the eggs in it - it will turn out more accurately.

In general, try to make all cuts into even, identical pieces. The finished dish will look more dignified. You can also choose cutting into strips as a grinding method.

5. Also cut the greens not very large.

6. Then mix all the components into one general mixture.

7. Place the liquid ruby base and vegetable mixture in the refrigerator until completely cooled. When serving, place the required amount of one on a plate and pour in the liquid component.

Be sure to serve with sour cream. And now it has become popular to serve such a dish with yogurt; it is lower in calories than full-fat sour cream. And by the way, the cold meat turns out to be no less tasty.

And my husband likes to eat this dish with the addition of boiled meat or sausage. So, if desired, meat components can also be introduced in this case.

Cold beetroot soup with garlic and kefir

This summer soup made with kefir is incredibly fresh and tasty. When it’s hot outside, this dish will be a real salvation.

And you can prepare it either in advance or in a hurry. In the second case, you just need to have the main component already boiled and boiled water, cooled in the refrigerator.

We will need:

beets – 2 pcs (350 g)
cucumbers – 3 pcs (350 g)
green onions – 40 – 50 g
dill, parsley – 30 – 40 g
garlic – 2 cloves
kefir – 1 liter
boiled water – 250 ml
salt, ground black pepper to taste
boiled egg for serving (half per serving)
sour cream for serving

Preparation:

1. Boil the beets until tender. To avoid cooking it for too long, you can use this method. Cook for 35-40 minutes, then drain the hot water and add cold water. Leave for a while, then drain the water again and peel the vegetables.

This way you can cook medium-sized specimens, I think weighing about 150 grams.

You can also bake vegetables in the oven or microwave. If you wrap them in foil, they will not lose juice. The baking process can take approximately 50 - 60 minutes.

2. Grate the vegetables on a medium or fine grater, or you can cut them into small cubes. The grinding method does not play a special role and does not affect the taste.

3. Place everything you have prepared in a saucepan, where we will “collect” our soup. Pour a glass of cold water into it until it is enough. And also pour in all the kefir.

Its fat content can be whatever you want. It is clear that the fatter it is, the higher the calorie content of the finished dish. I like it thicker, and therefore I will also season it with sour cream.

But you can also take a completely low-fat dairy product. This is especially useful for those who are on a diet.

4. Add salt and pepper to taste. First add a little, and at the end of cooking, after tasting the finished dish, you can always add these ingredients.

And also add garlic crushed through a press. It can also be finely chopped.

5. Take a little of different greens and chop them smaller. Pour into the pan with the rest of the ingredients.

6. Cut the cucumber into cubes or small strips and send it there. Now all that’s left to do is stir the mixture and try to see if you’ve added enough salt and pepper.

If everything is good, then put the pan in the refrigerator to cool. After 3 hours, the soup will cool and become incredibly tasty. You can serve it just like that, or boil the eggs hard-boiled in advance, cut them into two halves and place them on a plate.

I love adding a little sour cream to all this splendor. Well, it doesn’t matter that there is kefir..., sour cream, even for today’s soup, is never too much.

And if you noticed in this recipe, we did not add either vinegar or lemon juice. Therefore, you can simply cut the lemon into slices or halves and place them when serving either on a saucer or directly into a plate of cold soup.

In this case, you no longer need to add the egg. The soup is already beautiful and looks 100%.

Summer chilled soup with beets and boiled veal

I want to offer you this recipe for one serving. And the composition of the ingredients will also be given for this quantity. This is done for convenience.

The peculiarity of this cooking method is that we will not mix anything. All components are laid out separately and the broth is poured directly upon serving.

We will need:

boiled beets – 40 g
beet broth – 1 cup
boiled veal – 30 g
fresh cucumber – 30 g
radishes – 20 gr
boiled egg – 1 pc.
dill – 1 sprig
green onion – 1 feather
salt, pepper to taste
sour cream – 1 teaspoon
mustard – 0.5 teaspoon

Preparation:

1. First, we need to boil the red vegetable until tender and prepare a decoction from it. To do this, you need to peel the fresh product, cut it into cubes or thin strips and boil with the addition of salt and herbs until tender. And also add salt, sugar and vinegar to taste.

Strain the broth through cheesecloth and leave to cool, first at room temperature, then in the refrigerator.

Also cool the beets themselves in the refrigerator.

2. We will also need to boil any meat in advance. When finished, it should be soft enough so that the fibers can be easily separated from each other. It is desirable that the meat be like stew.

To prevent it from becoming dry, give it the opportunity to lie in the prepared broth and cool completely there. And it’s even better if it lies there all night.

Cut the meat into thin strips.

3. Also cut the cucumber and radish into very small strips. An alternative to the latter can be daikon. Place each ingredient in a plate in which we will serve the soup separately, without stirring anything.

4. Prepare the soup dressing. To do this, crush the boiled yolk in a bowl, add sour cream and mustard to it and grind everything until smooth.

Place the dressing in the center of the plate, halfway between all the other ingredients.

Cut the white into thin strips and place on a plate with the rest of the ingredients.

And add some finely chopped beets.

5. And of course we still have greens left. Finely chop the onion and dill and add them to the dish.

6. Just before serving, pour all the ingredients with the prepared raspberry-colored broth and sprinkle with spices. You can use a pinch of ground paprika for this.

On a hot summer day, this dish can be supplemented with ice cubes. It will not only be tasty, but also impressive.

Hot classic beetroot soup like in kindergarten

The recipe for this recipe is quite simple. This delicious soup is prepared this way in kindergarten.

We will need:

meat or vegetable broth - 1.5 - 2 liters
beets – 150 g (1 piece)
onion – 1 pc.
carrots – 100 g (1 piece)
potatoes – 2 – 3 pcs.
salt, sugar to taste
vegetable oil – 3 tbsp. spoons
fresh herbs – 40 g
sour cream – 3 tbsp. spoons (optional)

Preparation:

1. Wash the beets and boil them with the skins on in a sufficiently large amount of water. Cook for approximately one hour. The vegetable will be ready by this time and when pierced with a knife, it should be quite soft.

2. Remove it from the water and let it cool completely, then cut into small strips.

3. Peel the onion and cut into small cubes. Peel the carrots and cut into small strips, or you can grate them on a coarse grater.

4. Heat the oil in a frying pan and sauté the onion until transparent. Add the carrots, and along with them pour in a little broth, simmer over low heat until the carrots become limp. Add half a teaspoon of sugar.

5. While the vegetables are simmering, peel and cut the potatoes into small cubes.

6. Place the stewed vegetables and potatoes into the remaining broth and cook everything over low heat until the potatoes are ready. This will take approximately 10 - 15 minutes.

As indicated in the recipe, you can cook with vegetable or meat broth. But sometimes this dish is prepared simply with water.

7. Place chopped beets and chopped herbs into the broth. And also, if you decide to add sour cream, then add that too. For children's institutions, it is desirable that all ingredients undergo heat treatment.

Then add salt to the broth to taste. After this, cook at low boil for 5 minutes. Then turn off the heat, cover the pan with a lid and let it brew for another 10 minutes.

Then you can pour the hot soup into bowls and serve.

Here is a simple way to prepare a delicious soup the way it is prepared in the simplest way in kindergartens.

Hot beetroot soup with meat (step-by-step recipe)

Hot classic beetroot soup with meat is prepared according to a similar recipe. However, the composition of the ingredients here will be somewhat different, as well as the process itself.

The hot soup is delicious. Having prepared it at least once, you will certainly soon want to repeat the result you liked.

The process is not fast, I’ll tell you right away. But he's worth it.

We will need:

turkey meat, or any other – 500 g
beets – 500 gr
potatoes – 350 gr
carrots – 250 gr
onions – 2 pcs.
tomato paste – 2 tbsp. spoons
celery root – 25 g
parsley root – 0.5 pcs (parsnip root can be used)
boiled eggs – 2 pcs
sugar – 1 teaspoon
salt – 0.5 tbsp. spoons
vegetable oil - 2 - 3 tbsp. spoons
fresh herbs – 40 g
bay leaf – 2 – 3 pcs
peppercorns – 7 pcs
allspice – 3 – 4 peas

Roots add amazing flavor to any soup. If you find them in your kitchen, then cook with them, if not, then you can exclude them from the recipe.

Preparation:

1. Immediately let the meat cook. This is the longest process, which is why it ranks first among us. We will use turkey meat, but in principle, you can use absolutely any meat. It is advisable that it has a bone, for fat.

Wash the meat, pour cold water over it and bring to a boil. Skim off foam while it forms.

2. Add two peeled whole onions to the broth, a whole celery root, without chopping, and parsley or parsnip root. Or you can have a little of both.

Add peppercorns and leave to cook until fully cooked. The turkey will cook for about 1.5 hours, and other meat depending on its type. We need it to be cooked until the flesh comes away from the bone.

3. At the same time, let the eggs boil. We will need them soft-boiled.

4. Meanwhile, also chop the onion into small cubes. Three carrots and beets on a grater.

5. Heat the frying pan thoroughly and pour oil into it. Add onion, saute until translucent over medium heat.

Then add the beets and simmer for 10 - 12 minutes.

Add carrots and simmer all together for another 10 - 12 minutes.

6. Then add sugar and tomato paste. By the way, you can replace it with fresh tomatoes, pureed through a sieve, or homemade tomato puree. You can take 3 - 4 tomatoes, depending on their size, and 6 spoons of puree.

7. Pour in a glass of broth; by this time the meat should be ready. Stir, cover the pan with a lid and simmer everything together for 5 - 7 minutes.

8. Remove the meat from the broth. Also remove the onions and root vegetables, and strain the broth through cheesecloth. Then put it back into the pan. Send the meat cleaned from bones and cut into pieces there.

Cut the root vegetables into thin strips and place them back into the pan.

Place potatoes there, cut into small pieces. Now we no longer close the pan with a lid; we cook it open.

9. After the potatoes have been boiling for 10 - 15 minutes, put the roast into the pan.

Let it boil and cook for 3 minutes, then add the diced eggs.

10. Chop the greens and after boiling the eggs for 2 - 3 minutes, add them and a bay leaf. Cook everything together for 5 minutes, then remove all the leaves. Turn off the heat and cover the pan with a lid.

Let the soup brew and rest for about 10 minutes, then pour into bowls and eat with pleasure.

You can serve hot soup with black bread, fresh green onions and garlic. And also put mustard on the table; it goes very well with beetroot.

Recipe for beetroot soup according to Dukan

The Pierre Dukan diet is one of the most popular in recent times. It differs from others in that it limits the consumption of fats and carbohydrates, and proteins are calculated in strict accordance with the weight of the person following the diet.

In addition to the most developed diet method, he also published several books with recipes for various dishes. I haven’t seen these books myself, but there are a lot of them on the Internet and in various women’s magazines. And there is also a recipe for our topic today. I suggest preparing a cold summer dish using it.

We will need:

chicken fillet – 1 piece
beets – 1 piece
cucumber – 1 pc.
egg – 3 pcs
garlic – 1 clove
dill – 20 gr
kefir – 500 ml
lemon juice – 1 teaspoon
salt, ground black pepper to taste

Preparation:

1. For this recipe, we will bake the main red vegetable. And in order to keep all the juice inside, we will do this in foil in the oven. We will need a baking temperature of 200 degrees, and the time required for this will be 30 - 40 minutes.

2. Pour cold water over the chicken fillet, bring to a boil and cook until tender, skimming off the foam.

3. Hard boil the eggs, cook them for 8 minutes.

3. Grate the finished beets. Grate the eggs and cucumber as well, or you can chop them into very fine strips.

4. Cut the fillet into small cubes, or disassemble into fibers. Pass the garlic through a press and chop the dill.

5. Place the properly prepared ingredients into one pan, pour kefir over them, add salt and pepper to taste, as well as lemon juice. Mix everything. Sprinkle with chopped dill.

Now the soup needs to brew and cool. This will take 2-3 hours, no less. Place it in the refrigerator for this. The soup will infuse, the cucumbers will be imbued with a slight “sourness” from lemon juice and kefir, and all the ingredients will become one.

Eating such a cold diet soup is a pleasure. It is both light and very tasty. Perfect for a hot summer day.

Video on how to cook Lithuanian cold borscht with kefir

In this recipe, despite its similarity in preparation with other options available today, there is one sharp difference, which is actually its calling card.

And this feature is this: the borscht itself must be cooled in the refrigerator, but the potatoes must be served hot. And when you eat one thing mixed with another, you get unspeakable pleasure.

It is in this form and in this combination that you can eat this delicious dish in any cafe and restaurant in Lithuania, and this is how local housewives prepare it. Well, having learned from them, we are happy to cook too.

Dear friends, we have such a wonderful selection today. To be honest, if I had to choose what to cook with them today, I would be confused. They are all too good. And although all soups differ in taste, they have one thing in common - they are all so tasty that it is impossible to get enough of them, they do not get boring and are always welcome.

So feel free to choose any recipe. Fortunately, they are available for both hot and cold weather. Therefore, we will not be left without our favorite dish.

Cook and eat for your health! And bon appetit!

I offer a classic beetroot recipe like in kindergarten. I studied several technological maps for this dish - it turns out that in different kindergartens they differ slightly, but on the whole they are similar.

The main thing you need to know for cooking beetroot as in kindergarten: the beets are pre-boiled whole in their skins. Then it is cooled, peeled and cut into strips, and added to the soup at the very end of cooking. Onions and carrots are sauteed in oil with the addition of broth or water. Moreover, the oil can be either butter or vegetable, both options are acceptable. Tomato paste is also sauteed, but sometimes separately from vegetables. Potatoes, cut into cubes, are boiled in broth or water, sautéed vegetables and tomato paste are added. When the vegetables are ready, add the beets. In kindergarten, sour cream is added to the finished soup, which is then brought to a boil. Bay leaves and dill are not in the recipe, but they are in the preparation description.

Take the products from the list.

Cut the potatoes into cubes and cover with water, cook until half cooked.

For the vegetable dressing, cut the carrots into strips and the onion into half rings.

Fry the vegetables in butter and then simmer with the addition of broth.

Add tomato paste, broth and simmer a little more. Tomato paste can be simmered separately.

Peel the boiled beets and cut into thin strips.

Add vegetable dressing to the beetroot soup.

Add beets, cook for 10 minutes. 5 minutes before readiness, add salt, sugar and bay leaf. Season the finished beetroot soup with dill and sour cream and bring to a boil.

The classic beetroot soup, just like in kindergarten, is ready. Serve hot.

Hot Russian cuisine, a very tasty first course, which at first glance is very reminiscent of borscht. The dishes differ in that beetroot soup is cooked without cabbage, and sometimes even without potatoes.

How to cook hot beetroot soup?

It’s not at all difficult to prepare hot beetroot soup; even a novice cook can handle the recipe. The recommendations presented below will allow you to quickly and easily cope with the task and prepare not only an appetizing, but also a bright, beautiful delicacy.

Pre-cooked and chopped or stewed beets are added to the beetroot soup.
To make the first dish a bright burgundy color, add a little vinegar or lemon juice to the beets.
Beetroot soup can be served with sour cream, herbs and boiled eggs.

The recipe for hot beetroot soup with meat will help you prepare an incredibly appetizing first course. In this case, pork is used, but you can use any other meat, only the cooking time will be different in each case. If you don’t have good tomato juice on hand, you can replace it with tomato paste diluted in water.

Ingredients:

water – 3 liters;
tomato juice – 1 glass;
pork – 300 g;
beets – 400 g;
carrots, onions - 1 pc.;
potatoes – 5 pcs.;
parsley – 1 bunch;
bite 6% - 1 tbsp. spoon.

Preparation

The meat is boiled.
Sauté the chopped onion, add grated carrots and beets, bring until soft and add the tomato.
The potatoes are cut into cubes and sent to the broth.
After 15 minutes, lay out the sauteed vegetables, boil for 5-7 minutes, add greens and after boiling, turn off the hot beetroot soup with meat.

Simple and accessible to everyone. It is better to use homemade chicken, the broth with it will be much tastier, but if you want it not to be too fatty, it is better to cook the beetroot soup in a second broth. The finished meat is removed, separated from the bones and added when serving.

Ingredients:

chicken – 1.5 kg;
potatoes – 400 g;
carrots, onions – 100 g each;
beets – 500 g;
tomato paste – 50 g;
garlic cloves – 2 pcs.;
green onions - 1 bunch;
water – 2.5 liters.

Preparation

The chicken is divided into parts, filled with water and boiled.
Add potatoes.
Chopped onions and carrots are sautéed.
Boiled beets are grated and fried with tomatoes.
The fried onions and beets are placed in the broth, garlic, spices and herbs are added.

Lenten hot beetroot soup, the classic recipe for which is presented below, although it is prepared without adding meat, turns out to be very appetizing. It’s very convenient that to cook beetroot you only need one container; the vegetables are first stewed in it, and then water is poured into it. A cauldron is best suited for these purposes.

Ingredients:

onion – 2 heads;
large carrots – 1 pc.;
beets - 1 pc.;
large tomato – 1 pc.;
potatoes – 5 pcs.;
water – 2 liters.

Preparation

Fry chopped onions, carrots, beets, diced tomatoes until half cooked and simmer for 15 minutes.
Add potatoes and pour in water, bringing the beetroot soup to the desired thickness.
When the potatoes are cooked, the beetroot soup will be ready.

Hot beetroot soup, like in kindergarten - recipe

Hot beetroot soup, just like in kindergarten, the classic recipe for which is presented below, will allow you to prepare this aromatic and appetizing dish at home, which many have loved since childhood. This first course can be prepared with water or broth. The peculiarity of Sadikovsky beetroot soup is that sour cream is added to it at the end of cooking, and then brought to a boil.

Ingredients:

large beets – 1 pc.;
potatoes – 3 pcs.;
water – 1.5 liters;
onion, carrot - 1 pc.;
sour cream.

Preparation

Boiled beets are cut into strips.
Sauté onions and carrots in oil.
Place potatoes and vegetables into boiling water or broth and cook for 10 minutes.
Add beets, add some salt and cook until the potatoes are soft.
At the end, add sour cream, bring the hot beet soup for children to a boil and turn it off.

Hot and pork ribs - a hearty and tasty first course. To make the beans cook faster, it is better to soak them in cold water for at least a couple of hours, and then boil them. It is preferable to use homemade tomato, but if you don’t have it, you can use store-bought tomato juice.

Ingredients:

pork ribs – 500 g;
potatoes – 5 pcs.;
beans – 100 g;
beets – 2 pcs.;
pepper, onion - 1 pc.;
tomato – 500 ml;
Lard – 1 tbsp. spoon;
greenery.

Preparation

Pork ribs are boiled.
Cut the potatoes into pieces and throw them into the broth.
Heat lard in a frying pan, add pepper, onion, garlic and simmer for 10 minutes.
Add grated beets and tomatoes and simmer until the beets are soft.
When the potatoes are cooked, add frying, boiled beans, spices, salt and boil for 5 minutes.

Hot beetroot soup with eggs is not only very tasty and nutritious, but also very aesthetically pleasing. A boiled egg perfectly complements the taste of beetroot soup with beef. Along with green onions, you can add any other chopped greens that your family loves to the hot dish; this will make the dish tastier.

Ingredients:

beef – 700 g;
beets – 300 g;
potatoes – 3 pcs.;
boiled eggs – 2 pcs.;
green onions -1 bunch;
salt, herbs, sour cream.

Preparation

Cut the beef into pieces, add 3 liters of water and cook until tender.
Add potato wedges.
The beets are grated, fried and added to the broth.
Add some salt, add chopped onion and let it brew for 15 minutes.
When serving, add sour cream and a piece of boiled egg to the plates.

Hot beetroot soup, the recipe for which is presented below, is prepared without potatoes, but with cabbage. The dish is similar to borscht, but is prepared with some special features. To understand what beetroot soup is, you need to try it yourself at least once. Due to the addition of a large amount of beets, the dish acquires a rich color and a sweetish taste.

Ingredients:

cabbage – 300 g;
beets – 400 g;
carrots, onions - 1 pc.;
garlic – 2 cloves;
oil, salt, herbs.

Preparation

Fry chopped onion.
Chop carrots and beets into strips, fry them too, add 20-30 ml of water and simmer for 20 minutes.
The cabbage is chopped, crushed and sent to the rest of the vegetables.
Boil water in a saucepan, add vegetables, boil for 15 minutes and add herbs.

Hot beetroot soup, the classic recipe for which is presented below, is prepared without adding potatoes and other vegetables that are used to being seen in first courses. Here only beets and puree made from tomatoes are used. You can cook this soup using meat, chicken or vegetable broth.

Ingredients:

beets – 5 pcs.;
broth - 2 liters;
tomato puree – 3 tbsp. spoons;
vinegar 6% - 1 tbsp. spoon.

Preparation

The beets are grated and stewed with the addition of oil and vinegar.
Place the contents of the frying pan into a saucepan with broth, add spices, tomatoes, and add some salt.
Boil for 15 minutes.
When serving beetroot soup in hot soup, you can add sour cream and herbs.

Hot beetroot soup with tops, the recipe for which is presented below, turns out to be very healthy and tasty. Root vegetables are widely used in cooking, but the tops are often thrown away, and completely in vain, because they contain many vitamins. Beetroot soup with tops is good to cook in the spring, when the greens are juicy.

Ingredients:

broth - 2 liters;
beets with tops, potatoes - 3 pcs.;
carrots, onions - 2 pcs.

Preparation

Beets and carrots are chopped into strips or grated, onions are finely chopped, and potatoes are cut into cubes.
Finely chop the beet tops and green onions.
Fry the onion until golden brown, add carrots and beets.
Potatoes are dipped into the broth and simmered until soft.
Add the contents of the frying pan, and after 5 minutes add tops, herbs, spices, and salt.
Beetroot soup is served with sour cream.

Hot beetroot soup in a slow cooker - a classic recipe

It's even easier to cook hot than on the stove. First, fry the meat on a suitable program, then add vegetables, pour in water and bring the dish until cooked. In summer, it is better to use seasonal vegetables, and in winter, tomato paste or homemade tomato, if available, is quite suitable.