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It’s easy to prepare a rich beet soup made from young beets with tops according to various recipes. But most often you have to buy greens separately. Therefore, the main thing is to find leaves that match the age of the vegetable or go to the “spontaneous market”, buying it from villagers along with beets.

The tops from which borscht is prepared should not be very wilted. In this case, you need leaves of small size, rich, rich color.

Ingredients:

• beets with tops - 1 bunch;
• pork ribs - 700 g;
• onions - 2 pcs.;
• garlic - 1 clove;
• apple cider vinegar - 3 tbsp;
• fat sour cream - 100 g;
• salt, ground black pepper - ½ tsp each;
• fresh dill - ½ bunch;
• bay leaf - 1 pc.;
• corn starch - 1 tbsp;
• filtered water - 2 liters;
• refined sunflower oil - ¼ cup.

Preparation:

1. Separate the tops from the young beets. Wash and cook the vegetable until tender.
2. Cool, peel and grate. Cover with a lid to prevent chapping and set aside.
3. Rub the meat with spices and fry in a cauldron until golden brown.
4. Pour water (2-3 glasses) into it and reduce the heat to low. Simmer for 10-15 minutes until fully cooked.
5. Cool the meat and remove it from the bone. Strain the broth through cheesecloth until it becomes clear. We put the meat. Add the remaining water.
6. Add finely chopped onion and garlic to the liquid, after frying in a frying pan. This will give the beetroot a special aroma.
7. We wash the tops and cut them into small pieces. Place in broth along with beets. If necessary, add salt to taste. Add vinegar. Cook for 20-30 minutes until the tops become light.
8. Mix starch with water, add to the beetroot soup and stir until it thickens.
9. Remove from heat, season with finely chopped dill.

Before serving, prepare beet soup from young beets with tops according to the recipe in the photo, season with sour cream or your favorite sauce.

To cook beet soup from young beets with tops according to a recipe with a photo, it is important to perform all the steps step by step, without violating the technology. Then it will turn out rich and tasty.

Ingredients:

• beets with tops - 2 pcs.;
• fresh cucumber - 2 pcs.;
• potatoes (medium) - 2 pcs.;
• chicken egg (category C0) - 2 pcs.;
• filtered water - 600 ml;
• lemon - 4 slices;
• green onions, fresh dill - to taste;
• sugar - 1 tsp;
• salt, ground black pepper - to taste.

Preparation:

1. Boil potatoes and eggs. Cool and remove skins and shells.
2. Pour water into the pan, add sugar to make the color of the broth more saturated.
3. Peel the beets, cut them into 4-6 pieces and cook for 15-20 minutes until fully cooked.
4. We take out the vegetable. Squeeze lemon juice into the broth and set the pan to cool at room temperature and then in the refrigerator.
5. We wash the tops and fill them with hot water. Leave for 10 minutes. Remove and finely chop. Add greens and grated cucumber to it, mix.
6. Rub the egg, potatoes and cooled beets into a bowl with the preparation.
7. Add the mixture to the broth, salt and pepper. Place in the refrigerator to steep for half an hour.

Serve the finished beetroot soup to the table, garnished with lemon slices. If desired, you can add mayonnaise or sour cream and ice.

This dish is most often prepared in the summer, but it remains popular in other seasons as well. And if in hot weather it is served in a light version, then in cold weather more hearty foods are added. If desired, you can supplement the dish with other vegetables, meat, and garlic.

Ingredients:

• beets with tops - 1 bunch;
• potatoes (medium) - 3 pcs.;
• onion - 1 pc.;
• filtered water - 2 l;
• Refined sunflower oil - 1 tbsp;
• tomato paste - 2 tbsp;
• salt, “Mixed peppers” spice - to taste;
• dill - ½ bunch.

Preparation:

1. Cook the beets in their skins. We chop the tops into small pieces, after rinsing them under the tap and soaking them for 7-10 minutes in cold water.
2. Peel the potatoes, cut into squares and boil.
3. Remove the skin from the finished beets and grate them on a medium grater.
4. Chop the onion into small pieces, mix with the tops and fry in a frying pan in sunflower oil.
5. Stew the beets by adding a little water and spices.
6. Place the prepared stewed and fried mixtures into the broth when the potatoes are ready.

Ready-made beet soup made from young beets with tops, the recipe for which is easy to reproduce in any kitchen, is served with half a boiled egg, herbs and sour cream.

A very tasty soup, which is prepared in two versions: cold and hot. Cold is good in the summer because it has a pronounced refreshing effect. But if you are not a fan of cold first courses, then we recommend preparing hot beetroot soup - you will find the classic recipe below.

It is believed that this dish has Ukrainian, as well as Lithuanian-Belarusian roots. But whoever was the inventor of this amazing dish, he forever gave the world culinary world a real masterpiece.

As usual, there are quite a lot of variations in the preparation of hot beetroot soup; each ingredient gives the soup a special taste and flavor. But we will start with the traditional classic recipe. So, how to cook hot beetroot soup - a classic recipe with photos.

Classic recipe for hot beetroot soup

First you need to prepare the following ingredients:

• Meat broth – 2.5 liters;
• Beets - 2 pieces;
• Carrots – 1 piece;
• Potatoes – 5 pieces;
• Onions – 1 piece;
• Vegetable oil – 2 tablespoons;
• Vinegar 6% - 2 teaspoons;
• Granulated sugar – 2 teaspoons;
• Parsley – 1 bunch;
• Tomato paste – 2 tablespoons;
• Bay leaf, ground black pepper, salt.

Cooking process:

We prepare the vegetables: peel the beets and carrots and grate them on a coarse grater, cut the onions into small cubes, also peel the potatoes and cut them into medium-sized cubes.

Heat the frying pan well and first fry the onions in vegetable oil until they acquire a golden color.

After 3 minutes, season everything with tomato paste, mix thoroughly and leave on the fire for another minute.

Meanwhile, bring the meat broth to a boil in a separate saucepan. Then add the diced potatoes and cook until tender.

After this, add our roasted vegetables to the pan, add bay leaves and cook for another 5 minutes.

When our hot beetroot soup is ready, pour it into portioned plates, sprinkle with parsley and season with sour cream.

You can slightly diversify the recipe described above without changing it radically. For example, making a hot beetroot recipe is a classic recipe, but with tops, that is, beet leaves. In this case, you will need not only the roots of the vegetable, but also its leaves, which are also rich in nutrients and vitamins.

You need to prepare:

• Beef for broth (or ready-made broth);
• Beetroots (roots and tops);
• Potato;
• carrot;
• Onion;
• Green onions;
• Vegetable oil;
• Ground black pepper, salt, bay leaf;
• Sour cream.

1. First, cook the meat broth from the cooked beef.
2. Peel and cut into thin strips or grate the beets and carrots on a coarse grater.
3. Cut the onion into small cubes.
4. Also peel and cut the potatoes.
5. Finely chop the green onions and beet tops.
6. Next, in a hot frying pan with the addition of vegetable oil, fry the onion until golden brown, then add carrots to it.
7. Meanwhile, add the potatoes to the boiling broth and cook until they are almost done.
8. 10 minutes before the potatoes are ready, add the grated beets to the soup, followed by the tops after some time.
9. Boil for another 10 minutes and add roasted vegetables, green onions, bay leaves, pepper and salt to the soup. Leave to simmer for another 5 minutes.
10. After this, turn off the gas and let the beetroot brew sit under the lid for a while.
11. As you can see, in order to prepare hot beetroot soup with tops, you don’t have to change the classic recipe much.

We would also like to present you here with a recipe for hot beetroot soup with meat. This is a recipe for those who cannot imagine first courses without meat and believe that soups should be nourishing and high in calories.

So, you will need:

• Beef on the bone;
• Beets – 2 pieces;
• Carrots – 1 piece;
• Onion – 1 piece;
• Potatoes – 4 pieces;
• Vinegar – 15 ml;
• Bay leaf, salt, pepper.

The meat must be thoroughly washed, placed in a saucepan and covered with water. Place bay leaves there and cook the broth after boiling for about an hour and a half, removing the foam that appears on the surface.

Remove the meat, cool and cut into small pieces.

Place all the vegetables, except potatoes, in a frying pan, pour in a little sunflower oil and sauté over medium heat until soft.

Meanwhile, place the potatoes in the broth to cook.

As soon as the vegetables become soft, pour vinegar into them, stir, then transfer everything into a saucepan with broth for the potatoes.

When the soup is ready, add the meat, salt and pepper to taste, close the pan with a lid and let our dish brew for at least 15 minutes.

After this, the soup can be poured into bowls and, if desired, topped with a spoonful of sour cream.

Thus, you can prepare beetroot soup - a classic recipe with meat.

Little tricks

All of the recipes listed are incredibly delicious. As you can see, preparing beet soup, especially with meat, is practically no different from preparing borscht, only cabbage is not added to this soup.

But to make this dish even tastier and more pleasant to look at, you need to know a few little secrets.

The most common question is: how to cook beetroot so that it remains red. Indeed, very often during the cooking process this dish loses its rich color. To prevent this from happening, be sure to use vinegar when cooking.

Also, to maintain a bright, rich color, many housewives add tomato paste to this dish. It also prevents our soup from losing its bright hue.

If you are a vegetarian, but want the soup to be more filling, then prepare it with the addition of red or white beans and mushrooms. These are natural sources of protein that can easily replace meat.

If for some reason you cannot eat fried foods, then this soup can be prepared without frying, simply placing the vegetables directly into the broth.

If you want to try something unusual, then you can add lean white fish to this dish, as the people of Asia like to do.

We told you how to prepare hot beetroot soup. The step-by-step recipe shown above will definitely help you do everything right.

Delicious beetroot soup according to cold and hot recipes

This article is about the famous “relative” of borscht – beetroot soup. Many housewives do not know the differences between these two dishes, although in fact they are similar only in color. The red color comes from the addition of beets. Depending on the time of year, different types of soups are prepared. In the summer, many will enjoy cold beetroot soup, and in winter, a hot one will help keep them warm.

Using various ingredients, you can get either a dietary dish or one with more calories.

How to cook beetroot soup? Below are some recipes and tips for preparing this delicious and truly filling dish.

History and beneficial properties of beetroot

The Assyrians were the first to try beetroot dishes, 2 thousand years BC. Green tops were used for cooking, and they were also used as medicine.

Beet roots began to be used as food after 150 centuries. In Rus', beets appeared only in the 9-10th century and gained quite a lot of popularity. Peasants sowed entire fields with it and soon began to consider it a purely local plant.

It was during this period that the first beetroot recipes appeared. Beetroot soup, which was prepared with beets, became a favorite dish in Ukraine, Belarus, Poland and other Slavic peoples. Due to its composition, this dish is recommended for people who are overweight due to its low calorie content and ability to improve intestinal function.

Historians do not know who and when prepared beetroot soup for the first time. However, the first mention of beet kvass dates back to the ninth century AD. But beetroot soup was not always prepared on a similar basis. Fermented milk products were also used for its preparation.

The most delicious beetroot recipes

Beetroot soup is popularly called kholodnik. It is prepared using beet broth or carrot-beet broth. Also, many housewives like to add kvass, lightly salted cucumbers or any fermented milk products to such a dish. Among vegetables, radishes, cucumbers, and green onions are added to beet soup.

There are many different ways to prepare beetroot soup. It can also be prepared using meat and even fish products. Basically, similar dishes are common in the Caucasus and Asia. There are even variants of this dish with crayfish. Below are the basic recipes for beet soup: cold, hot, with pickled beets.

Most often in Russia, cold beetroot soup is prepared, however, hot beetroot soup with meat is no less tasty. This version of beet soup is more calorie and nutritious. The recipe for the dish is a little similar to regular borscht, however, cabbage and tomatoes are not used in its preparation. The presentation of the dish on the table is also different. Classic borscht is served with pampushki, and an egg is added to beetroot soup.

The classic recipe for hot beetroot soup is prepared from the following products:

• young beets along with green tops 2 pcs.;
• beef meat 500 gr.
• carrot;
• cucumbers 2 pcs.;
• one onion;
• tomato juice;
• vinegar, sugar, salt;
• greens and sour cream to taste.

How to cook:

Cooking beetroot soup with meat is not difficult. For the broth, beef meat is cut into small pieces and placed in a pan. You can cook the meat as a whole piece, and then later divide it into portions. The pan is placed on high heat, the foam that forms during boiling is removed with a slotted spoon or a special spoon. Boil the broth for about 1.5 hours. If young meat is used for cooking, the cooking time can be reduced.

The potatoes are peeled and cut into cubes. It is added and cooked until the root vegetable softens for about 20 minutes. Next, chop the carrots on the coarsest grater and chop the onion. Vegetables are lightly fried until light golden brown. The beets are also grated, added to the frying pan and simmered under a closed lid for about 10 minutes until soft. You can add a few drops of vinegar to the pan to help the beets retain their beautiful color.

Stewed vegetables are added to the broth when the potatoes are cooked. Cook everything together for about fifteen more minutes. The dish is salted, peppered, and a laurel leaf is added. Two minutes before the end, add chopped herbs into the pan. After this, turn off the gas and let the soup brew for about half an hour. The hot food is poured into plates and served with sour cream.

Helpful advice! You can store beetroot soup in the refrigerator for no more than a day. After the specified time, the dish becomes sour and viscous. Therefore, it is recommended to store the vegetable mixture and broth separately and mix it in a plate.

Preparing beetroot soup is not at all difficult. The prepared beets are peeled, finely chopped or crushed using a grater. Young beets can be cooked along with the tops. The chopped vegetable is poured with water and a little vinegar is added to preserve the bright color of the future soup. Cook the product for about half an hour. The beet broth is cooled, the beets are crushed and the pan is placed in the refrigerator. A couple of hours before serving the dish, take it out and add the necessary ingredients.

While the broth is cooling, prepare the vegetable dressing. To do this, finely chop green onions and dill, add salt and pepper. Radishes and cucumbers are cut into strips or cubes. All prepared vegetables are mixed, crushed garlic is added. Just before serving, mix the broth and any fermented milk product. Even regular kefir will do. The proportions of liquid parts are adjusted to taste.

In the beetroot soup recipe, pickled beets are used in the soup for greater acidity and brightness of taste. Marinate it in advance. To do this, pour water over whole beets, add a large spoonful of sugar, then cook for 1 hour. Next, the broth is drained, the beets are cooled by filling them with cold water. After cooling, it is ground on a grater, dipped in a weak solution of vinegar, about 1:3, and more sugar is added. All this is left for about a day at room temperature.

Serve beetroot soup this way. Place vegetable dressing on a plate, pour cold broth mixed with a fermented milk product over it, add a hard-boiled egg cut in half. Place a spoonful of sour cream next to the egg. Beetroot soup is served with bread, garlic breadcrumbs, and even better with young boiled potatoes.

Important! Beetroot broth is mixed with regular kefir or other fermented milk product in an approximate ratio of 1:2.

Beetroot soup with kefir is a traditional Lithuanian cuisine. This dish is a great relief in the summer heat and is a source of vitamins and essential microelements.

Preparing cold beetroot soup correctly

Making beetroot soup means treating yourself to a delicious vegetable dish on a hot summer day. This popular cold dish is quite simple to prepare.

To do this you will need the following products:

• potato;
• carrot;
• parsley and celery roots;
• leek;
• beet;
• lemon;
• cucumber;
• greenery.

How to cook:

Cooking beetroot soup according to all the rules is not at all difficult. Pour water into a saucepan, place peeled potatoes and whole carrots in it, add celery and parsley, as well as chopped leeks. Cook over low heat - candle for about 20 minutes. Salt and pepper. When the potatoes are completely ready, knead them thoroughly and remove the roots.

While the soup is cooking, you need to boil three medium-sized beets and carrots “in their uniforms” in another saucepan. They are chopped on the largest half of a grater and added to the soup. Next, squeeze the juice out of the lemon, pour it into the pan, then add a little sugar there. Prepared, well-washed greens are tied into bunches, placed in a pan and covered with a lid. As soon as the soup boils, you can remove it from the heat.

Cool the finished beetroot soup, throw out the greens and put the whole pan in the cold. Before serving, fresh cucumber is cut into small pieces and poured with beetroot. Then sprinkle the soup with dill and add a large spoonful of sour cream. Garlic crackers made from black or grain bread are served separately.

Helpful advice! Instead of lemon juice, you can add cucumber pickle or sauerkraut liquid for acidity.

You can choose almost any meat for beetroot soup. This recipe uses chicken breast. Making beetroot soup with chicken is quite simple.

In addition to chicken, you need to prepare the following products:

• potato;
• carrot;
• beet;
• tomato juice;
• salt, garlic, pepper;
• greenery;
• vegetable oil.

Step-by-step cooking process:

1. The prepared beets are cut into strips, the onions are chopped quite finely, and the carrots are grated on the coarse side.
2. Pour 2 tablespoons of vegetable oil into the multicooker bowl and pour in the prepared vegetables. Select a program for frying vegetables. If there is no standard “frying” program, you can use the baking mode. The timer is set for 30 minutes.
3. 15 minutes before the end of this program, pour a glass of tomato juice into the thicket and simmer until the end signal.
4. During this time, you need to peel and cut the potatoes. Potatoes and meat are placed in a bowl and filled with the required amount of water. Typically about 2.5 liters are required.
5. This recipe uses hot water because the cooking mode will be "stew". In fact, the soup will not boil with this program, but will only simmer. This method will also help reduce cooking time.
6. The dish needs to simmer for about 1.5 hours.
7. Beetroot soup is served with sour cream, chopped garlic and herbs.

A similar vegetable soup can be given to children. It is not recommended to cook beets for children under 8 months, but from one year onwards this dish is quite suitable for babies.

Children of kindergarten age often tell their mothers that they cook better in kindergarten than at home. Let's try to prepare beetroot soup in the same way as children's cooks prepare it.

Potatoes and beets are washed under the tap and boiled in their “uniforms”. To do this, first place beets in a saucepan, boil for 1 hour, then add potatoes and cook for 40 minutes. Prepared vegetables are chopped, beets are grated, potatoes are chopped into small pieces or cubes. Boil two eggs in a separate container.

Pour water into a small saucepan, boil, lightly salt. Beets are first placed in boiling water, after boiling potatoes are placed, as well as a small bay leaf. After boiling, add chopped eggs and finely chopped herbs. Children can cut out figures from boiled beets and carrots.

Cooking beetroot soup, as you can see, is quite easy. But to prepare a truly tasty and satisfying beetroot soup, you need to use some tips. Since beets are considered the main ingredient, it is important to know the intricacies of their preparation.

• instead of vinegar, you can add lemon juice to beetroot soup to preserve its bright and beautiful red color;
• regular table beets should be replaced with the Bordeaux variety, it is more tasty and gives a bright, beautiful color;
• to preserve all the vitamins in beets, you can first bake them in the oven, instead of boiling them in their “jacket”;
• if there are no fresh beets, you can use canned or pickled beets;
• When preparing a hot version of beet soup, first place the potatoes in the pan, and after cooking, add the remaining vegetables and beets.

Beetroot for the winter in jars

Preparing beetroot dressing for the winter is absolutely not difficult. With its help, you can quickly cook a tasty and satisfying soup when you come home from work in the cold winter.

This refill allows housewives to save quite a lot of time.

To prepare it you will need tomatoes, beets, carrots, and onions. Tomatoes are passed through a meat grinder, carrots and beets are grated, onions are chopped, as well as bell peppers. All vegetables are combined in a saucepan, salted, sugar, a little vegetable oil, vinegar are added, and left until the juice comes out. After about an hour and a half, the vegetable mixture along with the juice is placed in jars, which are placed in a large container. You need to pour enough water so that the jars are covered to the neck.

Place a large container on the stove, bring everything to a boil and leave on a candle - low heat for 20-30 minutes. Roll up the jars as usual and let them cool, turning them over onto the lid. The finished dressing is stored in the pantry or cellar.

Hot beetroot soup with tops is a very tasty first course. Usually beetroot soup is served chilled, but hot beetroot soup turns out so tasty and satisfying that you and your loved ones will definitely enjoy it. This soup is very healthy and rich, it contains a large amount of useful substances and vitamins. You can make a big pot of it and it just tastes better the next day.

List of ingredients

• chicken - 600 g
• large beets with tops- 3 pcs
• onions - 2 pcs
• carrots - 1 pc.
• large tomatoes- 3 pcs
• lemon juice - 1.5 tbsp. spoons
• tomato paste - 2-3 tbsp. spoons
• dried dill - 1 teaspoon
• black peppercorns- taste
• dill and parsley- taste
• sour cream - to taste
• bay leaf - to taste
• salt - to taste
• vegetable oil- for frying

Cooking method

Wash the chicken, chop into pieces and place in a saucepan. Pour in cold water and heat to a boil. Add salt and cook, skimming off the foam until done.

Peel and wash the vegetables. At the same time, cut off the tops of the beets and wash them thoroughly. Cut the beets into thin cubes. Place half the beets in a bowl. Add lemon juice, salt and sugar. Stir and leave to marinate for 20 minutes. Place the remaining beets in a frying pan with heated oil and fry for about 10 minutes. Add finely chopped onion and grated carrots. Fry for another 10 minutes, stirring constantly.

Remove the cooked chicken from the broth and separate the meat from the bones. Strain the broth and pour out 1 cup of broth. Add vegetables from the frying pan and pickled beets to the strained broth. Chop them finely. Place on the fire and heat to a boil.

Rinse the tomatoes with boiling water and remove the skins. Chop them finely and place them in a frying pan with vegetable oil. Simmer over high heat, stirring constantly until smooth. Pour in the broth, salt, pepper and add a teaspoon of dried dill. Beat everything with a blender, return to the pan and simmer for about 10 minutes.

Cut the stems from the leaves from the tops and chop everything together quite finely. Place tomato paste, bay leaf and black peppercorns in a saucepan with boiling vegetables. Cook for about 10 minutes, add the chopped tops and cook for another 15 minutes. Turn off the heat and let the beetroot steep for 7 minutes. Then pour into deep soup bowls and season with fresh herbs. Add a spoonful of sour cream and serve.

Bon appetit!

Incredibly tasty, vitamin-packed, appetizing beetroot soup with tops will not only have a beneficial effect on the health of your household, but will also give them pleasure!

Ingredients

Step-by-step recipe for making beetroot soup with tops with photos

This is how the soup is prepared:

Video recipe Beetroot soup with tops

Cold beetroot soup with tops

You can also prepare cold beetroot soup with tops according to another recipe. The dish is prepared simply, quickly, and the result is excellent!

So, in order to prepare the soup according to this recipe you will need:

Ingredients:
vegetable broth - 1.5 l;
medium-sized young beets (with tops) - 4 pcs.;
carrots - 2 pcs.;
lemon - 1/2 pcs.;
fresh cucumber - 3 pcs.;
chicken egg - 3 pcs.;
dill - 1 bunch;
sour cream - 6 tbsp;
ice - 12 tbsp.

And the food is prepared like this:

1. Wash beets and carrots and dry. Wrap in a piece of foil and place in an oven preheated to 200 degrees for 45 minutes.
2. Next, cool the vegetables, peel, cut the carrots into cubes, and grate the beets.
3. Pour the vegetable broth into a container. Add beet tops, cut into small pieces, and cook for 10 minutes.
4. Then add grated beets and carrots and cook for a few more minutes.
5. Cool the dish in the refrigerator, pour into plates, place chopped cucumber on top in a heap and sprinkle with aromatic herbs. Place half an egg and a spoonful of sour cream on the cucumber slide!

Enjoy your meal!

Description

If in winter it’s nice to eat a plate of hot borscht, then in the hot weather its younger brother will come to the table - cold borscht, also known as cold borscht or beetroot soup - a simple dish, but what a bright and appetizing one!

Refreshing, cool, tasty beetroot soup is a wonderful first dish on a summer day! To prepare this cold soup, you don't need to stand at the stove over a boiling pot and a sizzling frying pan, stirring and frying. It’s nice to cook and eat cold borscht, just like gazpacho!

Compared to last year's recipe for beetroot soup with kefir, this one - with an infusion of boiled beets - turned out much tastier. Try and compare!

Ingredients:

• 3-4 small beetroot with tops;
• 3-4 potatoes;
• 2 eggs;
• 2 fresh cucumbers;
• 700-800 ml of cool boiled water;
Spices to your taste: pepper, salt, sugar, vinegar, horseradish, sunflower oil. Approximately:
• 0.5 teaspoon salt;
• 1 tablespoon of sugar without top;
• 1/8 teaspoon ground black pepper;
• 1 teaspoon horseradish;
• 1 tablespoon vegetable oil;
• 1 tablespoon vinegar.

You can adjust the amount of spices to your taste.

Instructions:

To prepare not only tasty, but also beautiful, richly colored beetroot, choose a bright beetroot! You can recognize it by lightly scratching the peel with your fingernail.

Boil potatoes and beetroot in their skins or bake in foil until soft. Boil eggs hard. Wash the cucumbers thoroughly.

Pour the finished vegetables with cold water to make it easier to peel them, and when they have cooled, peel them. We also peel the eggs and cut them into halves.

We cut vegetables - potatoes, beet, cucumber - into strips. Some recipes advise grating, but chopped vegetables look much more interesting and do not mash into a puree when stirring the beetroot. Both more beautiful and more appetizing. And to get a neat straw, I used.

Put the potatoes and cucumbers aside for now, and pour boiled cold water over the beets for 20 minutes. During this time, the infusion will acquire a beautiful ruby ​​color.

Before adding spices to it, carefully place the beet straws in a colander so that the tender boiled beets do not get mashed when mixing the infusion with seasonings. Then add salt, pepper, sugar, oil, vinegar and horseradish to the infusion. Mix well and try. If necessary, add sweetness, salt, sourness or spiciness.

Now we put potatoes, cucumber, beet into the plates, you can put pieces of sausage or boiled meat, and fill them with dressing.

Place half an egg on top.

Place the beet tops in cold water for a few minutes, then rinse thoroughly under running water and dry a little. We select the youngest leaves and cut them into narrow strips. We will add the tops to the plate instead of greens - and you will get the most authentic, original and elegant beetroot soup! By the way, the benefits of beet leaves are even greater than the root vegetable itself. It's just that the beet is sweet, so they eat it more readily. And the tops may be a little bitter. If you feel a peculiar taste, you can pour boiling water over the tops, the bitterness will disappear. But it’s better to eat the emerald leaves with bright crimson veins fresh! After all, they will help improve heart function and metabolism, memory and attention, and also feel young and full of energy!