Beetroot is one of the types of cold soups, very tasty and refreshing in the summer heat. Because such dishes are particularly in great demand during the hot season. Recall and we have several useful and interesting recipes.
Beetroot in a pot
Cold soup beetroot turns surprisingly pleasant to the taste, if it is not easy to cook, but insist in the oven in the pots. For preparation of a dish, the following components are taken: beet broth - 2 liters or so; Small heads of young beets - 3 pieces; Fresh cucumbers - 2-3 (just check that they are not bitter); Feathers of green onions - 50-60 g; 3-4 eggs hard boiled; A teaspoon of sugar and the same vinegar (3%); 2 carrots; A bunch of dill; Salt at will. How to cook cold soup beetroot soup ? Separately boil the beets and carrots. Decoction to filter. Cut the vegetables into small strips, add cucumbers. Eggs chopped into cubes. Disperse the food in pots, pour the broth, put in a warm oven to insist. Salt. Then take out to cool the dish, sprinkle with chopped herbs. Put sour cream and serve on the table chilled. In such cold soup beetroot put boiled meat or pieces of fish - in each plate or pot for portions.
Beetle-maker in Belarusian
Cold soups are a national dish of Slavic cuisine. Different variants of it can be found among Poles, Byelorussians, Russian nationalities. And they are called frigid, beetroot, botvinya. For example, this is how the Belarusian peasants have been preparing such food for a long time. In this cold soup beetroot products are required: a young beet with leaves (tops) - 500 g; Beet kvass - 1,5 liters; Young cucumbers - 3 pieces; 5 small onions; 4 eggs; A bunch of dill; Several branches of celery; A glass of sour cream; Salt, hot pepper, coriander - to taste. Technology-recipe for cold beetroot soup: in a small amount of water (at least 2 glasses), boil the beets. Then finely chop it along with the leaves. Boil kvass from beets, cool, mix with broth. Put the sour cream and put in the refrigerator or cellar - brew. Back to the preparation of the thick: chop finely onion and dill, celery. Cucumbers chop straw, eggs - on quarters. Vegetables salt, pepper, sprinkle with coriander. Then put in a saucepan with a liquid thick, mix. Let another half hour stand the dish, then you can pour on plates, in each put on a slice of eggs and a spoonful of sour cream. If desired, a slice of lemon is added.
Beet kvass for cold soup
As noted above, to cook this cold soup beetroot, the recipe recommends using beet kvass. And how to make it? That's what you'll find out right now. Correctly it is called beet-bread. For kvass, it takes 0.5 kg of black bread. Cut it into small pieces, put in a three-liter can with warm water (one and a half liters). Put there the same fresh beetroot (cut into 6-7 thin slices). Let the bank stand for 2 days in the light, in a warm place. After the specified time kvass should be filtered, after which you can cook on it borsch, beetroot, okroshka and other first dishes.
Cook skillfully and with pleasure!