Summer beetroot: how to cook it in different ways

Beetroot is traditionally considered one of the refreshing summer dishes. And how many housewives, so many recipes. Some people like to make it in the form of bright vegetable okroshki, others are cooked in the type of borsch, while using meat broth as the basis. But still, do basic principles exist, how correctly to cook beets? We cited recipes for two completely different in technology dishes. Both of them are rightly called "cold beetroot". How to cook it, you learn from the article. Follow the recommendations and at the same time fantasize, bringing to each dish its zest.

The recipe is the first. Cold beetroot: how to cook summer soup for half an hour?

The technology of making this refreshing dish is more like mixing ingredients by the type of okroshka. In fact, this method can not be called cooking. People ignorant who will see the stages of work, from the side it seems that you are preparing a vegetable salad. Ingredients can be taken completely different, depending on taste preferences. Most importantly - do not forget about the beets. To obtain a bright burgundy color, characteristic for this dish, it is introduced in the form of grated mass.

So, prepare all ingredients beforehand so that they are completely cooled and preferably cooled. Use plain water as a liquid base. Take it 3 liters and boil it by slightly adding. Boil until ready in the peel 3-4 medium potatoes and 2 sweet carrots. After cooling, clean them and crush them. In another saucepan, boil 1 beet. It is better to take a vegetable that has a dark, bright color. Having freed from the peel, grate it on a medium grater and pour into a saucepan with carrots and potatoes. Immediately pour the cooled solution and mix it carefully with a ladle, pouring into the mixture 1 incomplete st. Spoon of citric acid. While the summer soup is infused, grind straw 2 fresh medium cucumber. Try the taste of beetroot. It should be sweet and at the same time moderately sour. Pour cucumbers into a saucepan and crushed a bunch of herbs (dill, onion, parsley). Serve, putting each in a serving plate half of a hard-boiled chicken egg.

The second recipe. Cold beetroot. How to cook souffle-puree

To prepare this dish according to the described technology it will take more time, since the ground products will be cooked first, and then transformed into a souffle-like mass. Although the consistency and appearance of this summer soup is completely different from the previous one, its name is the same - beetroot. How to cook it? Very simple.

Take all the vegetables (fresh carrots, sweet Bulgarian pepper, medium onions, potato tubers) in equal proportions, in this case 2 pieces each. Clean them, chop on large cubes and pour 3 liters of cold water. Then put 1 large cut beet. Set the mass to cook until the ingredients are ready. After letting the mixture cool slightly, pour 2-3 peeled peeled and crushed fresh tomatoes, and then whisk everything blender to homogeneity. Salt, pepper to taste and re-boil. Cooled beetroot filed, decorated with sour cream. Nourishing and useful! Now you know how to cook a cold beetroot.