The traditional dish of Belarusian cuisine resembles borsch to the taste and list of ingredients. But usually there is no cabbage in the composition, and it is served cold. In winter, beetroot hot becomes more relevant. The classic recipe for such a soup and its variations are published below.

Classic hot beetroot

In order for the color and taste of the finished dish to be more saturated, it should be left ready to be brewed. Beets in time to let the juice run. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

  1. Broth is made from meat in salt water.
  2. Onions and carrots are fried in vegetable oil, after which they are cooked for several minutes already together with pieces of tomato without skin.
  3. Beets are rubbed on a fine grater and sent to fried vegetables.
  4. At the end, seasonings, a little water and cubes of pepper are added to the pan. Stew mass for 6-7 minutes.
  5. After putting the bright dressing in the broth, the liquid should boil for another 12-15 minutes.

Served with sour cream.

Recipe with tops

For cooking, you can use not only the beets themselves, but also the tops of it. Ingredients: 370 g of vegetables with tops, Bulgarian yellow pepper, carrot, onion, 200 g of zucchini, garlic to taste, 2 l of meat broth, salt, dried dill.

  1. Small young beetroots are cut into thin circles, the tops are chopped into strips. These ingredients are poured with meat broth.
  2. When the mass boils, it needs to be cooked for 12-14 minutes.
  3. Onions and carrots are finely chopped, and then passivated in vegetable oil until soft.
  4. Potatoes and zucchini are crumbled into cubes, and pepper is also cut.
  5. All prepared vegetables are laid out in a beet broth.
  6. The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Served beetroot with tops with chopped cloves of fresh garlic.

Hot beetroot with meat

According to the classic recipe, the main meat component in beetroot should be beef on the bone.

Ribs are good, which are calculated at 1 piece per serving.

Ingredients: about 800 g of beef ribs, carrot and onion, 2 medium beets, a large spoon of tomato paste without additives and the same amount of table vinegar, a bunch of greens, 2 potatoes, salt.

It is interesting: How to cook beets quickly?

  1. Broth is cooked from beef ribs. The more they are used, the richer the taste of the dish will turn out.
  2. If you want to reduce the calorie content of a dish, then you do not need to cook frying. All vegetables are used fresh: thin potato wedges, grated carrots and beets, onion cubes. But the treat will turn out to be tastier if you first passivate all of the listed ingredients, except potatoes, in butter or ghee.
  3. Fresh vegetables or the contents of the pan are sent to the pan. Potato sticks, vinegar and tomato paste are also added there.
  4. The dish is salted and boiled until soft potatoes.

Beetroot is served in portions with finely chopped herbs.

With sausage

A more economical option for beetroot soup is a sausage soup. It is better to take a smoked product. Ingredients: 320-250 g of sausage, 3-4 potatoes, 2 small beets, a bunch of greens, salt.

  1. Peeled potatoes are cut into cubes, poured with salt water and cooked until tender.
  2. Beets grated on a grater with medium divisions are sent to the pan.
  3. When the potatoes are already sufficiently softened, you can add chopped greens to the soup. Any seasoning is added to taste.

Sausage is cut into cubes, laid out on plates and filled with hot beetroot.

In a slow cooker

If the house has a “smart pan”, it can be fully involved in the preparation of the dish under discussion. Ingredients: 2 medium beets, half a large onion, large meaty tomato, 2 potato tubers, lemon, salt, a mixture of peppers.

  1. A traditional soup dressing is prepared in a baking program. For this, chopped onions and carrots are fried.
  2. Large pieces of tomato are laid out for vegetables.
  3. Beets are cut into medium slices and sprinkled with lemon juice. This will allow the soup to ultimately maintain a bright appetizing color.
  4. All vegetables are fried together for a couple of minutes, after which they are poured with water. It will be enough about 2 liters. Future soup salts and peppers.
  5. It remains to add the potato sticks, and cook a treat for 45 minutes in the “Soup” program.

You can eat beetroot not only hot, but also cold.

With chicken

It’s delicious to cook such a first course on chicken meat. It turns out no less satisfying than on pork or beef. Ingredients: chicken breast, onion, 2 beets, 3 large spoons of tomato paste, 2 potato tubers, carrots, salt, aromatic herbs.

  1. The broth is cooked from the fillet.
  2. Beets are finely chopped, fried in oil along with chopped onions and carrots, then poured with a small amount of water and stewed until soft.
  3. Vegetables are transferred to the broth. Potato sticks go there too.
  4. A classic beetroot cooked with chicken meat until soft potatoes.

Last of all, the dish is salted and sprinkled with aromatic herbs.

Beetroot, as in kindergarten

Beetroot soup is usually very popular with kids, especially the one served in kindergarten. A similar dish can be prepared at home. Ingredients: 3 small beets, a couple of potatoes, onions, a large spoon of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of feathers of green onions, carrots, sour cream to taste.

  1. Boiled beets are cut into small cubes.
  2. The strained broth is brought to a boil, after which potato wedges are sent to it. If you throw the vegetable into cold water and gradually heat it, it will lose vitamin C.
  3. For dressing, the remaining vegetables are finely chopped and fried in butter. When they become soft, a paste of tomatoes is added to the pan, a little broth and together the components simmer for 7-8 minutes.
  4. Onion-carrot dressing and beets are transferred to the broth. Soup is cooked until cooked.
  5. About 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions are added.

Served with white or black crackers.

 

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