Everyone who knows the true summer heat knows that at such moments the appetite disappears forever. I just want to drink. But the body still requires calories, so why not treat yourself to a delicious first course, such as gazpacho? Or is it better to create something native? Of course. And therefore, a recipe for how to cook beetroot, its cold version, may be useful to many. Let's get started?
Culinary classics
Needless to say, the beetroot in its cold version is the most correct first meal in terms of nutrition? This statement is based on the original list of products that are necessary for its preparation, and how they are processed.
So, cold beetroot, the recipe for which is presented below, will require the following ingredients:
- Beets are the basis of the dish. Moreover, one should give his preference to the young. She will need 3 pieces.
- Potatoes and carrots in the amount of three pieces (each vegetable).
- Leeks and onions - one each.
- One root of celery and parsley.
- Large cucumber.
- Spices, parsley and dill, as well as the juice of three lemons.
- Water in a volume of 4 liters.
The very process of how to cook beetroot (its cold version) is as follows. Finely chopped onions of both types, potatoes, two carrots, celery and parsley roots are laid in a pan and sent for cooking until the tubers are ready. At the same time, pre-cooked beets and carrots are rubbed on a coarse grater and laid aside.
As soon as the potatoes are brought to the desired state, celery and parsley are removed from the pan (they are no longer needed), as well as the tubers themselves. The latter must be mashed into a puree mass and again added to the soup, where the grated beets and carrots are also sent. After that, spices and sugar are put in the pan, and the juice of all lemons is also squeezed out. The mixture is brought to a boil and removed from the heat in order to cool to room temperature. As soon as the beetroot has cooled, it is sent for several hours to "reach" in the refrigerator.
You can serve the finished soup by decorating it with sprigs of mint, adding finely chopped cucumber, with a spoon of sour cream or yogurt and a quarter of boiled egg.
Tricks for the hostess
The above recipe for how to cook cold beetroot will take some time. Therefore, several quick variations on this subject were created.
Option one. He will need young beets with tops, boiled eggs, cucumber, spices, vinegar, honey, sour cream, herbs. The cooking process itself is as follows. The peeled and chopped beets are boiled until cooked in salt water with the addition of bay leaves. As soon as it reaches, add a spoonful of honey to the broth to make it transparent. Next, finely chopped tops are placed in a pot with beets, brought to a boil, add a little vinegar, simmer for a couple of minutes and remove from the heat to cool. While the temperature of the soup reaches room temperature, finely chopped cucumbers and greens. After which everything is mixed and sent to the refrigerator to reach.
Option Two. In fact, he repeats the previous process of how to cook cold beetroot, with the exception that at the last stage, in addition to cucumbers and greens, you can add boiled meat or poultry, radishes.
There are a few more tips that will help reveal this dish in all its glory. For example, it is lemon juice that offers to add a recipe to beetroot. Cold soup with vinegar or citric acid will not be so tasty. It’s better to decorate with greens just before serving, so an interesting game of taste will be created. That's all, bon appetit!