Beetroot is traditionally considered one of the refreshing summer dishes. And how many housewives, so many recipes. Some people like to make it in the form of a bright vegetable okroshka, others cook like borsch, while using meat broth as the basis. But still, are there basic principles on how to cook beetroot? We presented recipes for two completely different technology dishes. Both of them are rightly called "cold beetroot soup." How to cook it, you will learn from the article. Follow the recommendations and at the same time fantasize by adding a twist to each dish.
The first recipe. Cold beetroot soup : how to cook summer soup in half an hour?
The technology for preparing this refreshing dish is more like mixing ingredients like a okroshka. In fact, this method cannot be called cooking. To ignorant people who see the stages of work, it will seem from the outside that you are preparing a vegetable salad. The ingredients can be taken completely different, depending on taste preferences. The most important thing - do not forget about beets. To obtain a bright burgundy color characteristic of this dish, it is introduced in the form of a grated mass.
So, prepare all the components in advance so that they are completely cooled and preferably cooled. Use plain water as a liquid base. Take it 3 liters and boil it, adding a little salt. Boil 3-4 medium potatoes and 2 sweet carrots in a peel until fully cooked. After cooling, peel and dice them. In another saucepan, boil 1 beetroot. It is better to take a vegetable that has a dark, bright color. After peeling, grate it on a medium grater and pour it into a pan with carrots and potatoes. Immediately fill in with a cooled solution and thoroughly mix with a ladle, pouring 1 incomplete Art. a spoonful of citric acid. While the summer soup is infused, chop 2 fresh medium cucumbers in strips. Try the beetroot. It should be sweetish and at the same time moderately acidic. Pour cucumbers and a chopped bunch of greens (dill, onion, parsley) into the pan. Serve by placing each half in a serving plate half a hard-boiled chicken egg.
The second recipe. Cold beetroot. How to cook souffle puree
To prepare this dish according to the described technology, it will take more time, since the crushed products will first be cooked and then turned into a souffle-like mass. Although this summer soup is completely different from the previous one in consistency and appearance, its name is the same - beetroot soup. How to cook it? Very simple.
Take all vegetables (fresh carrots, sweet bell peppers, medium onions, potato tubers) in equal proportions, in this case 2 pcs. Peel them, chop them into large cubes and fill with 3 liters of cold water. There, put 1 large chopped beetroot. Put the mass to boil until the ingredients are ready. After allowing the mixture to cool slightly, add 2-3 peeled and chopped fresh tomatoes, and then beat everything with a blender until smooth. Salt, pepper to taste and boil again. Serve the cooled beetroot, garnishing with sour cream. Hearty and helpful! Now you know how to cook cold beetroot.