Beetroot soup - one of the most popular summer soups. This cold seasonal vegetables soup perfectly refreshes during a heat, satisfies hunger and feeds an organism with vitamins. Soup is cooked in different ways. Beet broth or home-made kvass usually acts as a basis.
Home-made beetroot soup
Try to cook tasty summer soup on beet broth. Choose young beet of a bright shade - it will give to a dish beautiful saturated color.
It is required to you:
- 300 g of beet; - 150 g of fresh cucumbers; - small bunch of green onions; - 1 egg; - 80 g of salad; - salt and sugar to taste;
- citric acid. Carefully wash up beet and weld, having added citric acid. Filter broth, add to it sugar and stir. Clean beet and thinly chop. Weld and clean egg.
Lay out beet in broth, add small cut cucumber, green onions and salad, the cut egg. Mix soup, add some salt to it and cool. Before giving fill a dish with sour cream. Separately serve fresh white or grain bread.
Beetroot soup on kvass
Tasty alternative of habitual to okroshka - house beetroot soup on the basis of kvass. Give it with black bread or rye crispbread. It is required to you: - 600 ml of grain kvass; - 160 g of young beet with a tops of vegetable; - 2 eggs; - 1 cucumber; - bunch of green onions; - 1 small carrots; - 0.5 h spoon of 3% of vinegar; - 600 ml of water; - fennel greens. Cut young beet straws, and a tops of vegetable - small pieces. Fill in beet with water, add vinegar and you extinguish about 20 minutes. Lay out a tops of vegetable in a pan and continue to prepare. Clean carrots, cut straws and boil in separate ware. Cool beet broth. A cucumber, onions and boiled eggs small are green cut. Mix sour cream, sugar, eggs, salt and green onions. Add mix to the cooled beet broth, lay out cucumbers, boiled carrots there, pour in kvass. Well mix beetroot soup and strew it with small cut fennel. Before giving it is possible to put a little ice in a pan.
Beetroot soup with squash
The original recipe - beetroot soup with squash, nuts and cheese. It is required to you: - 300 g of beet; - 300 g of squash; - 1 large potato; - juice 0.25 lemons; - salt and a sprinkling pepper to taste; - 2 tablespoons of almond petals; - 150 g of goat cheese. Squeeze out beet juice. Clean potatoes and squash, cut in cubes, fill in with water and weld to softness. Shake up vegetables in the food processor, having turned them into puree. Add beet juice to a pan, bring mix to the boil, season with salt and pepper. Remove beetroot soup from a plate and cool. Add fresh lemon juice. Roast almond petals in a dry frying pan. Crumble goat cheese hands. Pour beetroot soup on plates, every portion decorate with nuts and cheese. Separately serve fresh sour cream.