How to diversify the recipe for a cold beetroot? We offer three variants of the usual dish

In summer cold soups are quite popular . Among them, in the first place is, of course, okroshka. Then the first dishes from tomatoes and beets follow. All the ingredients in the summer soups, as a rule, are used in a crushed form. We offer you a recipe for a beetroot cold beet, given in this article in three versions. The first provides the presence of cut pieces of vegetable, the second is served in the form of soup-puree, the third is original using as a liquid orange juice base . They all share one useful property - the saturation of fresh vitamin components. The beautiful color of the dish is largely dependent on the shade of the vegetable, so use dark red and burgundy varieties.

The first recipe for a beetroot cold beetroot

Products:

- two medium beets;

- four potatoes;

- one carrot;

- two fresh cucumbers;

- one lemon;

- a bunch of fresh dill;

- green onions;

- hard-boiled three eggs;

- salt.

Preparation

Root the roots and cook until cooked. After cooling, cut the vegetables into small cubes. Broth strain and measure about two liters. Pour the prepared liquid with ground beets, carrots and potatoes. Let it brew in the refrigerator for half an hour. At this time crumble cucumbers. To the mass, add chopped dill and onions, mix. Take out the cold and combine it with the fresh green mass, salt, squeeze the lemon juice into it. You can use a little sugar to improve the taste. Before serving, put a half of the boiled egg in each of the plates.

Puree-chill: recipe with beetroot

Thanks to the bright color and delicate taste, this dish will appeal to many. The following recipe for a beetroot cold beverage uses a blender to produce a puree mass. If you do not have it, you can apply a very small grater and mixer.

Products:

- one beet;

- half a lemon, - a whole fresh bulb;

- a glass of sour cream;

- three glasses of iced boiled water;

- salt.

Preparation

Cook the beets until they are ready. The cooled vegetable is cut into small pieces and placed in a blender. Then put onions and sour cream. Whisk, pour water, lemon juice and salt. Once more, mix the mixture thoroughly until it is completely homogeneous. Serve with a spoon of sour cream, decorating with a sprig of parsley or green onions.

The third recipe for a beetroot cold beetroot

This method will be pleasantly surprised by the special saturation. Fresh beets (1 piece) are pre-rubbed on the grater and fried in vegetable oil. The cooled stew mass is poured with orange juice (glass). Two cups of cold boiled water are added to the mixture. Freshly ground pepper and salt are poured into the cooler to taste. Served after infusion in the refrigerator for an hour. On top, the dish is decorated with a sprig of mint and a spoon of unsweetened yogurt.

You can also cook a chillberry from a pickled beetroot. The recipe, in which the main component is the grated mass prepared for winter, allows you to vary the menu with fresh summer flavors in the cold season. Enjoy bright vitamin soups!