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Beetroot soup

Beetroot soup


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It's the first time I make this soup and I tell you honestly that a goodness came out, I wouldn't have thought it would be so buuuuna!: D It is full of vitamins and it fits perfectly for the fasting period.

  • 2 pieces of beetroot
  • 450-500ml sour bros
  • 2 onions
  • 1 carrot
  • 1 piece of celery
  • 7-8 tablespoons of vegetable mix (pods, peas, peppers, etc.)
  • 2-3 tablespoons of oil
  • 4-5 larger potatoes
  • salt to taste
  • vermicelli
  • green parsley

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Beetroot soup:

We clean all the vegetables and wash them well.

Chop the onion and add it to the saucepan in a pot in which I put 2-3 tablespoons of oil and a little water.

Add the diced carrot and the vegetable mixture over the onion.

Now put the diced celery and add about 3.5-4 liters of water. Put the lid on and let it boil.

We put the beets on the large grater and put it in a separate pot in which we add the borscht. Put the pot on the fire and let it boil for about 15 minutes.

Boil the beets separately with the borscht so as not to lose color. After the beets and borscht have boiled, put them in the pot over the rest of the vegetables.

Now add the diced potatoes and salt to taste. Put the lid back on and let it simmer until the potatoes are cooked.

5 minutes before the soup is ready, add the noodles, and at the end add chopped green parsley.

I wish you good appetite!

Tips sites

1

it can be served with sour cream or onion

2

in order not to lose its color, the beets will be boiled with the separate borscht.


1. Wash the beets, peel them and cut them into slices. Put in a large pot with bone, borscht and bay leaves and simmer for 20-30 minutes.

2. Meanwhile, chop the rest of the roots, add them to the soup, as well as the rest of the ingredients. Add borscht if necessary to cover all the vegetables, and simmer for another 30 minutes.

3. Remove the bone from the soup and finely chop the meat on it, then add it back to the soup (meat).

4. If you want a creamy borscht you can use the vertical blender until you get the desired consistency, but some people like to feel pieces of meat and vegetables. Taste the borscht and season to taste with salt and pepper. You can also add vinegar.

Let the borscht rest overnight, the flavors will combine into something delicious!

Polish beetroot borscht is served with a tablespoon of sour cream on top.


1. Wash the beets, peel them and cut them into slices. Put in a large pot with bone, borscht and bay leaves and simmer for 20-30 minutes.

2. Meanwhile, chop the rest of the roots, add them to the soup, as well as the rest of the ingredients. Add borscht if necessary to cover all the vegetables, and simmer for another 30 minutes.

3. Remove the bone from the soup and finely chop the meat on it, then add it back to the soup (meat).

4. If you want a creamy borscht you can use the vertical blender until you get the desired consistency, but some people like to feel pieces of meat and vegetables. Taste the borscht and season to taste with salt and pepper. You can also add vinegar.

Let the borscht rest overnight, the flavors will combine into something delicious!

Polish beetroot borscht is served with a tablespoon of sour cream on top.


& # 8211 2 carrots
& # 8211 1 larger onion
-parsnip
& # 8211 telina
& # 8211 ardel gras rosu
& # 8211 ardel gras verde
& # 8211 tomato paste
& # 8211 potatoes
& # 8211 red beets
& # 8211 sare
& # 8211 bors
& # 8211 apa
& # 8211 little oil
-parsley

Step 1:
Cut all the vegetables into cubes and put the onion with the bleach, the carrot and the peppers in a little oil only until they start to soften and then add water and let it boil for about 20 minutes until the vegetables are cooked.
Step 2:
Then add the tomato sauce, potatoes and beets from which I cut a part into cubes and put a part through the large grater. Let it boil for a few minutes and then put the borscht, you should taste to see how it is sour and you make it to taste.
Step 3:
Now add salt. Leave it on the fire for another 5 minutes then turn off the heat and add the finely chopped parsley. The borscht is ready.

Try this video recipe too


For starters, we will wash the beets well and put them to boil in a pan for about 50-60 minutes.

Peel the potatoes and cut them into small cubes, leave them in the water until we prepare the other ingredients.

We cut the cabbage into medium pieces, that is, neither too big nor too small and we put it in a separate bowl.

Then peel the onion and cut it into small pieces.

And we fry it in a cauldron, or a larger pan.

Then peel the carrot and put it through the large grater, add it to the lightly browned onion.

Mix everything and let it cook for 2-3 minutes together.

Then add the tomato sauce or tomato paste.

Add salt, bay leaf and ground black pepper, mix everything.

Then put the cabbage and mix everything lightly.

Put the lid on and let it cook for 15-20 minutes on low heat. Boil water in a kettle.

After this time, we pass everything from the kettle to a saucepan, with a volume of approximately 4-5 liters, we add the diced potatoes, we pour hot water to cover everything well and we put the pan to boil. When it starts to boil, lower the heat and let it cook for 20-30 minutes.

Then we pass the beetroot through cold water and peel it, we put it through the large grater.


  • 1 l chefir
  • 500 g Greek yogurt
  • 3 medium red beets
  • 3 cucumbers
  • 3-4 rounds
  • 1 link dill
  • 3 cloves of garlic
  • juice of 1 lemon
  • 1 tablespoon brown sugar
  • salt
  • pepper
  • 700 ml of water
  • 6 hard boiled eggs.

Peel a squash, grate it and chop it into cubes. Bring the water to a boil, adding the brown sugar and lemon juice. When it boils, add the beets and cook for about 20 minutes. Meanwhile, chop the radishes, cucumbers and dill.

In a large bowl, place the Greek yogurt, kefir, cucumbers, radishes and crushed garlic. Add salt and pepper to taste. Put the boiled beets, drained of water, and mix. Put an egg cut in half on each plate and, at the end, sprinkle with dill.


Potato cream and beetroot soup

Wondering what a potato cream and beet soup will be like? I tell you, it is delicious, fine and velvety, with a taste that warms your soul. In addition, it fits perfectly on a rainy and cool day, like today. I used to often make a cream of potato soup, let's say, the basis of the one whose recipe I offer you today. One day I came up with the idea to meet several roots in this soup, and because every girl has a craving for a little pink in her life, I thought of putting beetroot. Wonderful choice, beets brought in sweet combination, I put some more spices from me, for a bolder flavor, and that's how one of my family's favorite soups was born.

Preparation time: 00:10 hours
Cooking time: 00:25 hours
Total Time: 00:35 hours
Number of servings: 6 servings
Degree of difficulty: Easy

  • 300 grams of pre-cooked or precooked beets
  • 3 medium-sized potatoes (300-400 grams)
  • 1 medium red onion
  • 1 clove of garlic
  • 1.5 liters of skim chicken soup (if you do not have, put water)
  • 2 tablespoons olive oil
  • 100 grams of finely sliced ​​bacon
  • 150 grams of liquid cream
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 bay leaf
  • salt and pepper
  • green onions or civettes for garnish

1. Peel a squash, grate it and wash it. Peeled onions, garlic and pre-cooked beets. Finely chop the onion, crush the garlic, cut the potatoes and beets into large cubes.

2. In a saucepan, heat 1 tablespoon of oil over medium heat and brown the fine slices of bacon until golden, then remove to a plate covered with paper towels.

3. Add the remaining tablespoon of oil, chopped onion and garlic to the pan, along with a pinch of salt, so that the onion does not sweat and does not burn.

4. Once the onion has softened, add the diced potatoes and 1/2 of the pre-cooked beets.

5. Add hot soup (or water), bay leaf, ground coriander and cumin and salt and pepper to taste.

6. Boil everything until the potatoes are well softened, then remove from the heat, add the diced beets and 100 grams of sour cream. It is passed well with the blender, possibly passed through a sieve, for a fine texture. The taste of salt and pepper matches.

Serve hot cream soup, garnished with remaining sour cream and sprinkled with chopped crispy bacon and chopped green onions or civettes.