The hot beetroot soup saturated with vitamins and having expressive taste – the best first course for a lunch, both during a post, and in usual day. Cook light soup on bright vegetable broth or make beetroot soup with chicken quenelles.
Vitamin recipe of fast hot beetroot soup
Ingredients:
- 2 large beets; - 3.5 l of water;
- 1 carrots; - 1 napiform bulb; - 2 tomatoes; - 2 bay leaves; - salt; - vegetable oil; - 30 g of green onions. Cut off a peel from beet, cut each root crop on four parts, put in a pan and fill in 2 l of water. Put ware on strong fire, bring contents to the boil and you cook red vegetable of 40-50 minutes to softness. Get it, cool and grate. Add broth of 1.5 l of water and again boil.
Exempt a bulb from a peel, thinly chop and fry in vegetable oil to transparency at an average temperature. Crush straws carrots, add it to onions and fry 3-5 minutes, periodically stirring slowly with a scapula. Husk tomatoes, grate pulp and mix with the cooked fried vegetables. You extinguish weight 3 more minutes, won't thicken yet then enter it into the boiling red broth together with beet.
Easily to husk tomatoes, scald them boiled water or scratch the stupid party of a knife blade before darkening.
Lower fire to a minimum, season soup with bay leaf, salt to taste and you weary under a cover of 20 minutes. Rearrange a pan on a pith support, wrap up with a dense towel and let's 15-20 more minutes stand. Pour a hot dish on plates, powder with chopped green onions and give with a rye bread.
Tasty hot beetroot soup with chicken quenelles
Ingredients: - 2 beets; - 2.5 l of water; - 2 average potatoes; - 1 bulb; - 1 carrots; - 4 stalks of a celery; - 500 g of chicken forcemeat; - 1 tablespoons of potato starch; - 2 tablespoons of tomato paste or ketchup; - vegetable oil; - salt; - 30 g of greens of parsley or fennel; - 3-4 tablespoons of sour cream. Pour in water in a pan, lower the peeled whole beets, a half of carrots and 2 largely cut celery stalks there. Cook them on slow fire in 50 minutes. Meanwhile prepare in vegetable oil gas station from the grated remained carrots, small cubes of a celery and onions. Pull out vegetables from a pan, grate beet, you will throw out the rest. Roast it in the second frying pan or in a stewpan with tomato paste or ketchup. Shift both fried vegetables in red broth, strengthen fire. Peel potatoes, slice it and too throw into soup. Vent chicken forcemeat with starch and 1/2 tsps of salt. Roll from it in palms small balls, having moistened hands with warm water, and spread out on a cutting board. Enter them into the boiling soup, accurately hooking a fork.
Not to soil a hand, gather forcemeat one teaspoon, cover another, press and at once lower in soup.
Cook beetroot soup of 15 minutes at the smallest temperature under a cover, having added some salt to it how many it is necessary. Before giving on a table flavor every portion a hot dish with sour cream and cut greens.