Classic cold beetroot - 8 step-by-step cooking recipes

In summer, you don't really want to eat heavy hot food, which is why cold soups are so popular. So that in hot weather you have the opportunity to cook delicious cold beetroot, we have selected 8 excellent recipes.

Classic cold beetroot on kefir

In many families, it is customary to prepare cold soups in the summer. The process of cooking beetroot is simple and straightforward, it will require available ingredients, some of which can be found in your garden.

Cooking time: 50 minutes

Cooking time: 50 minutes

Servings: 4-6.

• 
  Peel boiled potatoes, beets and eggs.
• 
  Cut potatoes, beets, eggs and cucumbers into small cubes. Place vegetables in a bowl or saucepan.
• 
  Finely chop the greens with a knife.
• 
  Add herbs to the rest of the ingredients.
• 
  Add kefir salt and water to vegetables, mix. Keep the beetroot in the refrigerator before serving.

Bon Appetit!

How to cook delicious beetroot with sausage?

Cold beetroot with sausage is a hearty and refreshing dish that is often served on hot days. Pour such beetroot soup with vegetable broth, mineral water or kvass.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Boiled potatoes - 2 pcs.
• Boiled beets - 2 pcs.
• Cucumber - 2 pcs.
• Boiled chicken egg - 1 pc.
• Green onions - 5 gr.
• Dill - 5 gr.
• Boiled sausage - 150 gr.
• Sour cream - 100 ml.
• Mineral water - 1 liter.
• Salt to taste.

Cooking process:

1. Prepare all the ingredients you need to make the beetroot. Rinse fresh vegetables and herbs, peel boiled vegetables and an egg.
2. Grate the beets on a coarse grater, cut all the other ingredients into cubes.
3. Finely chop the dill and green onions with a knife.
4. Season to taste.
5. Add sour cream and mineral water last, stir. Chill the beetroot before serving.

Bon Appetit!

A simple and delicious recipe for making cold beetroot with tops

In summer, when vegetables are just beginning to ripen, dishes from them are especially tasty. Just try cold beetroot from young beets, and you will understand that you have never eaten anything better.

Cooking time: 60 minutes

Cooking time: 45 minutes

Servings: 6.

Ingredients:

• Beets - 100 gr.
• Tops - 15 gr.
• Carrots - 20 gr.
• Cucumber - 50 gr.
• Chicken eggs - 2 pcs.
• Green onions - 15 gr.
• Dill - 10 gr.
• Table vinegar - 1 tsp.
• Salt to taste.
• Sugar to taste.

Cooking process:

1. Rinse the beet tops and cut into small cubes.
2. Finely chop the dill and green onions with a knife.
3. Hard-boiled eggs and cut into cubes.
4. Peel and grate the carrots on a coarse track.
5. Boil the beets until tender and grate on a coarse grater.
6. Cut the cucumbers into cubes.
7. Mix all the chopped ingredients, add salt and sugar, pour in purified water. Put the beetroot on fire and bring it to a boil, add vinegar.
8. After boiling, remove the soup from heat and cool. Serve chilled beetroot with sour cream.

Bon Appetit!

Cold beetroot on kvass - a classic recipe

Cold beetroot soup with kvass is a cross between borscht and okroshka. This is a fairly simple but satisfying dish that quenches thirst and fills with energy very well in the summer.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings: 6-8.

Ingredients:

• Beets - 3-5 pcs.
• Kvass - 500 ml.
• Water - 1.5 liters.
• Lemon juice - 1 tablespoon
• Sugar - 1 tsp
• Potatoes - 2 pcs.
• Chicken eggs - 2 pcs.
• Greens - 200 gr.
• Cucumbers - 2 pcs.
• Ham - 100 gr.
• Mint - 3-4 branches.
• Sour cream - 1 tablespoon
• Mustard - 1 tablespoon
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash and peel 2-3 beet tubers, grate on a coarse grater, fill with kvass and leave for 1.5 hours in a cool place.
2. Cook the remaining beets until tender. Then remove the beets from the pan, add lemon juice, salt and sugar to the broth, mix and refrigerate.
3. Boil the potatoes in their skins until tender. Hard boil the eggs.
4. Cut the boiled beets, potatoes, ham, cucumbers and egg white into strips. Mash the yolk with a fork and mix it with sour cream and mustard.
5. Chop the greens and rub with salt until juice appears.
6. Mix all the chopped ingredients, add the yolk mass, pour in strained kvass and beetroot broth, mix. Add salt and ground pepper to taste.
7. Pour the chilled beetroot into bowls and serve.

Bon Appetit!

Delicious cold beetroot soup with meat broth

For cold beetroot, it is best to use a chicken or turkey based broth instead of a fatty broth. This beautiful and healthy soup will fit perfectly into your summer menu.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 4.

Ingredients:

• Chicken eggs - 2 pcs.
• Beets - 3 pcs.
• Potatoes - 3 pcs.
• Chicken breast - 400 gr.
• Cucumber - 2 pcs.
• Green onions - 20 gr.
• Dill - 10 gr.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cook the beets, potatoes and eggs until tender.
2. Pour the chicken breast with water, put on fire and cook until tender for 25-30 minutes. Then remove the meat from the pan, strain the broth and cool.
3. Peel and grate the beets.
4. Cut the potatoes and cucumbers into cubes.
5. Chop the greens finely.
6. Peel the eggs and cut into 4 pieces.
7. Chop the chicken meat also finely.
8. In a saucepan, combine all the chopped ingredients, pour in the chilled broth, add salt and ground pepper. Spread the soup on bowls, add sour cream and serve.

Bon Appetit!

How to cook a delicious cold chill with an egg?

It's hot outside, don't know what to cook for lunch, so that it is easy but satisfying? Cook this delicious cold beetroot with egg and meat. It is not only refreshing, but also very satisfying.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Lean pork - 300 gr.
• Potatoes - 2 pcs.
• Beets - 2 pcs.
• Fresh cucumbers - 4 pcs.
• Pickled cucumber - 0.5-1 pcs.
• Chicken eggs - 3 pcs.
• Salt to taste.
• Sugar - 1 tablespoon
• Lemon juice - 2 tablespoons

Cooking process:

1. Boil the pork until tender, be sure to remove the foam from the surface of the broth. Remove the meat from the broth, strain and cool the broth itself.
2. Boil potatoes and beets and grate on a coarse grater.
3. Also grate pickled cucumber and fresh cucumbers.
4. Cut the meat into cubes.
5. Put beets, potatoes, cucumbers and meat into a saucepan, pour in chilled broth, add salt, sugar and lemon juice.
6. Pour the beetroot into bowls, add sour cream and put half a boiled egg in each serving.

Bon Appetit!

Cold beetroot with sorrel at home

Fresh and sour beetroot with sorrel, by the way, will come in handy on a hot summer day. It is the sorrel that makes the soup so rich and tasty. Moreover, the dish is prepared very quickly.

Cooking time: 40 minutes

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Beets - 5 pcs.
• Boiled sausage - 350 gr.
• Cucumbers - 3 pcs.
• Dill - 0.5 bunch.
• Sorrel - 150 gr.
• Boiled eggs - 3 pcs.
• Salt to taste.
• Sour cream - 400 ml.

Cooking process:

1. Rinse the sorrel well and cut into thin strips.
2. Pour a glass of water into a frying pan, bring it to a boil, add sorrel and cook for 2 minutes.
3. Rinse cucumbers, peel and cut into cubes. Transfer them to a saucepan, add salt and leave for a while to let the cucumbers juice.
4. Cut the sausage into small cubes.
5. Rinse the dill and chop finely with a knife.
6. Boil the beets until tender and cut into thin strips.
7. Cut boiled eggs into cubes or grate on a coarse grater.
8. Combine all the chopped ingredients, add sour cream and pour in the water left over from boiling the beets. Add the amount of water at your discretion so that the beetroot gets the density that you need. Salt the beetroot to taste and serve.

Bon Appetit!

Fast and delicious beetroot soup with pickled beets

A very tasty and quick version of beetroot, for those who do not want to waste time cooking beets. In addition, pickled beets will add a slight sourness to your first course.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 4-6.

Ingredients:

• Pickled beets - 100 gr.
• Cucumber - 1 pc.
• Boiled egg - 1 pc.
• Sour cream - 2-3 tablespoons
• Water - 300 ml.
• Salt to taste.
• Ground black pepper - to taste.
• Greens - 10 gr.

Cooking process:

1. Grate the pickled beets on a coarse grater.
2. Cut the boiled egg into cubes.
3. Rinse the cucumber and cut into cubes.
4. Rinse the greens and chop finely.
5. Transfer all of the chopped ingredients to a large bowl or saucepan. Pour in cold boiled water, salt and season to taste.
6. Add sour cream to the beetroot just before serving.

Bon Appetit!