Beetroot cold beetroot recipe: making a simple and tasty soup with refreshing summer notes
On hot summer days, you want something refreshing and cold. Russians most often replace hot soups with okroshka, but there is a great way to diversify your diet, the recipe for cold beetroot will help with this. This cold soup is very popular in Belarus, Poland and the Baltic countries. The dish turns out to be not only incredibly tasty and refreshing, it is also very beautiful, because beets, especially in combination with dairy products, give it a pleasant pink or ruby color.
Beetroot chill recipe
Required products:
- 2 large beets (boiled).
- 2 tablespoons of salt and granulated sugar.
- Hard boiled eggs. Their number is determined by the number of servings. For each plate you need half or a quarter (for children) eggs.
- 3 fresh cucumbers.
- Fresh herbs (dill, parsley, cilantro, basil, bow). Everything is taken to taste.
- Juice of 2 large lemons (8 tablespoons);
- 200 g sour cream.
The process of creating a dish is not difficult. Even a novice home cook can handle it.
According to this recipe, beetroot cold beet is prepared according to the following algorithm:
- Beets are peeled and rubbed on a coarse grater. Placed in a container with boiled water, to which sugar, salt, lemon juice are added. All are mixed.
- Cucumbers, herbs are cut into a separate salad bowl, everything is thoroughly mixed.
- Add the beets along with the broth. Decorate the top with halves of boiled eggs, sprigs of dill or parsley, neatly and beautifully laid on sour cream.
The refreshing chiller is ready! Can be served at the table.
Little tricks for preparing beets for a cold maker
Before making a cold beetroot, it is better to cook the root vegetables in advance, because this process takes the most time.
Although beets take a very long time to cook, you can shorten this time as follows:
- Choose small roots. They cook quickly, and if there is a food processor, a mechanical grater at home, then there will be no problems with grinding.
- Cook the peeled and chopped beets with multicooker, microwave, pressure cooker.
This speeds up the process significantly. By the way, you can immediately add sugar, salt, lemon juice to the water. So the problems with cooking the vegetable itself are immediately solved, and it will not be necessary to separately prepare the broth-dressing, everything will be cooked at the same time.
If it is decided to cook the root vegetables in a saucepan with water, then they are thoroughly washed with a brush, put in a saucepan, poured with cold water and set to cook.
There is no need to cut off the tails, otherwise all the juice will flow out, the beets will become tasteless and lose their rich color.
After cooking, the still hot beets are placed under a stream of cold water and left to cool for about 5 minutes. The skin is very easy to remove.
Video recipe for cold beetroot on kefir
Belarusian cold beetroot
A Belarusian-style beetroot cooler is ideal for a light summer snack. There is no meat in the composition, so the dish is quickly absorbed by the body, without causing a feeling of heaviness in the stomach.This is facilitated by the addition of fermented milk products as a dressing. Daily kefir is best suited, but you can take yogurt, sour cream.
It's great if you have a milk mushroom at home, then the freshest and very delicate fermented milk dressing is always at hand!
The following products are needed for the Belarusian cold store:
- boiled beets - 4-5 pieces.
- 5-8 hard-boiled eggs.
- 2 large fresh cucumbers.
- large bunches of dill, green onions, parsley.
- kefir (or liquid sour cream) for dressing, salt, natural apple or grape vinegar - these products are taken to taste.
It will be much easier to cook Belarusian cold soup with kefir if the eggs and beets have already been boiled and peeled. It remains only to cut the cucumbers into small cubes, grate the beets on a coarse grater, chop the herbs and eggs.
Mix everything in a saucepan or salad bowl, add kefir, salt, add a few drops of vinegar, mix and send to the refrigerator to infuse for 1.5-2 hours. You can, of course, serve the fridge right away, but experienced housewives know that, like many salads with mayonnaise or sour cream, it will be several times tastier when all the components are saturated with each other's taste and aroma.
The dish is always served with baked, fried or boiled "in their uniforms" new potatoes, because this is still a Belarusian dish.
There are many recipes for cold beetroot. It is cooked with radishes, potatoes, chicken or turkey, sausage, sausages. Instead of boiled beets, pickled beets are used.
This way the chiller will cook faster, acquire an interesting "marinade" flavor. Season with beetroot kvass, sour cream, fermented baked milk, kefir, yogurt, just water and vinegar.
Various combinations of products allow you to get a new flavor of this summer soup. Only one thing in detail should remain unchanged - the dish is always served cold. You can even place a bowl of ice cubes on the table to further cool the soup. Then it will refresh even on the stifling days.