In summer, cold soups are quite popular . Among them, of course, okroshka is in the first place. Then follow the first dishes of tomatoes and beets. All the ingredients in summer soups are usually used in powdered form. We offer you a recipe for a beet chill, given in this article in three versions. The first involves the presence of chopped pieces of vegetable, the second is served in the form of mashed soup, the third is original using orange juice as a liquid base . All of them are united by one useful property - saturation with fresh vitamin components. The beautiful color of the resulting dish largely depends on the shade of the vegetable, so use dark red and burgundy varieties.
The first beetroot cold pot recipe
Products:
- two medium beets;
- four potatoes;
- one carrot;
- two fresh cucumbers;
- one lemon;
- a bunch of fresh dill;
- green onions;
- hard boiled three eggs;
- salt.
Cooking
Peel and boil root crops until cooked. After cooling, cut the vegetables into small cubes. Strain the broth and measure about two liters. Pour the chopped beets, carrots and potatoes with the prepared liquid. Let it brew in the refrigerator for half an hour. At this time, chop the cucumbers with straws. Add chopped dill and onion to the mass, mix. Take out the refrigerator and combine with the cooked fresh green mass, salt, squeeze lemon juice into it. You can use a little sugar to improve the taste. Before serving, put half of the boiled egg in a plate.
Cold puree: recipe with beetroot second
Thanks to the bright color and delicate taste, many people will like this dish. The beetroot recipe described below involves the use of a blender to make a mashed mass. If you don’t have one, you can use a very fine grater and mixer.
Products:
- one beetroot;
- half a lemon; - a whole fresh onion;
- a glass of sour cream;
- three glasses of ice boiled water;
- salt.
Cooking
Boil the beets until cooked. Cut the cooled vegetable into small pieces and place in a blender. Put onion and sour cream there. Beat, pour water, lemon juice and salt. Mix the mixture well again until completely homogeneous. Serve with a spoon of sour cream, garnished with a sprig of parsley or green onions.
The third beetroot cold pot recipe
This method will pleasantly surprise you with its particular richness. Fresh beets (1 pc.) Are pre-grated and fried in vegetable oil. The cooled stew mass is poured with orange juice (a glass). Two glasses of cold boiled water are added to the mixture. Freshly ground pepper and salt are poured into the refrigerator to taste. Served after infusion in the refrigerator for an hour. The dish is decorated with a sprig of mint and a spoon of unsweetened yogurt on top.
You can also make a pickled beetroot cooler. The recipe, in which the main component is the grated mass prepared for the winter, allows you to diversify the menu with fresh summer tastes in the cold season. Enjoy the vibrant vitamin soups!