Golovna Dysbacteriosis How to cook borscht using chervomin. Cold beet - a simple recipe to prepare. Savory borscht with meat: preparation process

How to cook borscht using chervomin. Cold beet - a simple recipe to prepare. Savory borscht with meat: preparation process

The traditional herb of Belarusian cuisine resembles borscht for its taste and richness of ingredients. Ale zazvichai has no cabbage in stock and is served cold. During the winter period, hot beet becomes more relevant. The classic recipe for such a soup and its variations have been published further.

So that both the color and the taste of the finished herb are more rich, we need to let it sit for longer. Buryak caught up in this hour and let it go. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 cibulins, medium tomato.

Boil broth from meat in salted water.
The cabbage and carrots are coated with oil, after which the cabbage is prepared at once using tomato scraps without the skin.
The beetroot is grated and crushed until the vegetables are greased.
Finally, add seasonings, a little water and cubes of pepper to the frying pan. Simmer the masa for 6-7 hwilin.
After adding the bright dressing to the broth, you should remove 12-15 chickens.

Served with sour cream.

Recipe for cooking with badilyam

For cooking, you can vikorista not only the beet itself, but also the badilla. Ingredients: 370 g of vegetables with badillas, bell pepper, carrots, cibulina, 200 g of zucchini, chasnik until relished, 2 liters of meat broth, salt, dried crepe.

Little young Buryaks cut themselves with thin circles, badillas cut themselves with smears. These ingredients are poured with meat broth.
When the masa boils, you need to cook for 12-14 minutes.
The cabbage and carrots are finely chopped, then sautéed on olive oil until soft.
Potatoes and zucchini are cut into cubes, and pepper is also cut.
All prepared vegetables are placed in the broth before the beetroot.
Salt the soup, sizzle with sprinkles and cook for about 15 minutes.

Serve beetroot with badillas with detailed cloves of fresh chasnik.

Hot borscht with meat

The classic recipe for the Buryak's head meat store is made with cowhide on a brush.

It is good to use ribs, which are served 1 piece per serving.

Ingredients: approximately 800 g of veal ribs, carrots and cibulins, 2 medium beetroot, a large spoonful of tomato paste without additives and a glass of table yogurt, a bunch of greens, 2 potatoes, salt.

Boil the broth from cowhide ribs. The more victorious there are, the more intense the taste will be.
If you want to reduce the calorie content of the product, you do not need to prepare a lubricant. All vegetables are cooked fresh: thin slices of potato, grated carrots and beet, cubes of cibul. Alternatively, the dish will be tastier if you first sauté all the ingredients, including potatoes, in top or melted butter.
Fresh vegetables or place in a frying pan instead. There you can get potato wedges, ocet and tomato paste.
Salt the straw and cook until the potatoes are soft.

The beet is served in portions with chopped greens.

Z dodavannyam kovbasi

A more economical version of beetroot is soup with cowbass. A better smoked product than kupuvati. Ingredients: 320-250 g cowbass, 3-4 potatoes, 2 small beets, a bunch of greens, salt.

Peel the potatoes, cut into cubes, add salt water and cook until tender.
The beetroot is grated into thirds from the middle halves of the pan.
If the potatoes have had time to soften, you can add chopped greens to the soup. Any seasonings are added for relish.

Kovbasa is cut into cubes, placed on plates and filled with hot beet.

At the multivarts

Since there is a “reasonable saucepan” in the booth, you can completely use the prepared herbs, which will be discussed. Ingredients: 2 medium beetroot, half a large cibulini, a large fleshy tomato, 2 potato bulbs, lemon, salt, a mixture of peppers.

Traditional seasoning for soup is prepared in the boiling program. For this purpose, the cibul and the carrot are detailed.
Large pieces of tomato are placed before the vegetables.
The beet is cut with medium skewers and sprinkled with lemon juice. Allowing the soup to preserve its bright, appetizing color.
Grease all the vegetables at once with a couple of quills, then fill them with water. About 2 liters will be enough. Season the soup with salt and pepper.
I lost the supply of potato wedges and prepared 45 pieces of bread from the “Soup” program.

You can eat beetroot not only when it’s hot, but also when it’s cold.

With trigger

It’s delicious to cook this kind of pepper on chicken meat. It will turn out no less rich, less rich on pork or yalovitch. Ingredients: chicken breast, cibulin, 2 beets, 3 large spoons of tomato paste, 2 potato bulbs, carrots, salt, aromatic herbs.

Cook the broth with the fillet.
The beet is thinly shaken, brushed on oil together with the chopped cabbage and carrots, then poured with a small amount of water and simmered until soft.
The vegetables are transferred to the broth. There, potato wedges are falling over there.
Cook classic borscht with chicken meat until potatoes become soft.

In the remaining blackberry, the herbs are salted and infused with aromatic herbs.

Buryak, like a child's cage

The soup made from beetroot is just right for little ones, especially the kind served in a nursery. A similar herb can be prepared at home. Ingredients: 3 small beetroot, a couple of potatoes, cibulina, a large spoon of tomato paste, a sliver of top butter, salt, 900 ml of broth, a couple of green cibulina peppers, carrots, sour cream for relish.

Cut the jam beet into small cubes.
The strained broth is brought to a boil, after which the potato cubes are crushed. If you throw cold water into it and heat it up step by step, you will lose vitamin C.
To season the vegetables that have been left out, shake them loosely and brush them with a top of oil. When the stench becomes soft, add tomato paste, bits of broth and 7-8 chicken ingredients at once into the frying pan.
Onion-carrot dressing and beet are transferred to the broth. Boil the soup until ready.
Approximately 3-4 minutes before the stove is ready, sour cream is poured into the dish and chopped green cibul is added.

Served with white or black croutons.

Today we cook for friends, I put some grass on the table - Beet soup recipe prepared at home. This soup is very easy to prepare. With a minimum of ingredients and the same simplicity, it fits well with the preparations, but the gentleman is undersatisfied. The soup can be served at the table either hot or cold, everything can be left to rest depending on your taste. Try cooking it in a tasty way...

INGREDIENTS

Buryak - 1 root crop;
Potatoes - 2 roots;
Morkvina – 1 root vegetable;
Meat for broth - 300 gr. (can be done with a brush);
Roslinna oliya - 2 large spoons;
Sel – 1 small spoon (for relish);
Black pepper – 1 pinch powder;
Dill, parsley – 20 gr.;
Bay leaf - 1 piece;
Ocet 9% – 1 small spoon (can be replaced with lemon juice);
Water behind the filter – 2 l.

COOKING

And so, let's get started! We take the meat first, past it and cook until done.
While our broth is being prepared, this time we clean the cibulka, beet and carrots.
Then the carrots are grated with a large grater, the carrots are crushed and the whole thing is greased over low heat in a frying pan for about 5 - 10 slices (the top of the cabbage is greased with slices 2-3 until golden brown, then add the carrots, smear press until soft)
Next, we grate the beetroot and place it in a frying pan before the carrots. To ensure that the beetroot retains its color, pour it over with sotto and cover it with a lid until ready (stir).
And now, clean the potatoes and cut them either into cubes or into strips, cut at your discretion.
And this is how our meat broth boiled. The meat is removed, cut into pieces, and returned to the saucepan.
Next, put potatoes and solimo into the saucepan until the meat is filled.
When the potatoes are ready, add the stewed vegetables from the frying pan. Check the soup for salt and pepper. Place a bay leaf in a saucepan, bring to a boil and remove the heat.
Zagalom is all, the borscht soup is ready, before serving, decorate with herbs and add sour cream.

Delicious!

Watch the video below for another recipe for making beetroot.

One of the different types of soups is borscht. This is the grass from the beet, it is true. It is especially popular during the winter period.

Please note that this grass is of Ukrainian origin, as well as Lithuanian-Belarusian. If you don’t want to waste this dreary herb, you should make a perfect gift for light cooking.

As usual, the variations in the preparation of hot beet are rich, the leather ingredient imparts a special taste and color. Today we will share with you 6 classic recipes for wonderful hot soup. I also recommend rating the recipes.

Ingredients:

Cooking method:

1. Prepare the broth, cut the meat into pieces, fold the pan and fill it with cold water. a saucepan with ingredients for the fire. After an hour, the foam that has been boiled is removed using a slotted spoon or spoon. Change the fire and cook the broth for 1.5 years.

2. Peel the potatoes and remove the skins. Cut it into strips and small pieces. Add potatoes to the broth. Cook for 20 minutes|minutes| until the potatoes are soft.

3. While the potatoes are cooking, peel and grate the carrots. Also shake the tsibulka. Coat them together in a frying pan with olive oil until golden brown.

4. Peel, rinse and grate the beetroot. Fry them in a frying pan with olive oil under a closed lid until they become soft, about 10 minutes

5. Then pour tomato juice into the pan. Simmer for another 10 minutes at once until the dressing becomes thick.

6. For the broth, if the potatoes are ready, add the greased cibul and carrots. And then Buryakov's filling

7. Cook about 15 hvilins at once. Add salt, pepper and bay leaf for relish.

8. The greens are finely chopped and added to the pan. Cook 2-3 more hvilini.

9. Then turn off the stove and let it stand near the surface. Pour the hot herb into bowls. Serve at once with sour cream. Savory.

Soup with rock photos

Ingredients:

Cooking method:

Peel the beetroot and carrots and grate them into a large grater.

Tsibulya is shaky.

The potatoes can also be peeled and cut into medium-sized cubes.

In a frying pan on a sheet of pepper, fry the carrot until golden brown, and then put the carrots in there, brush them for 2-3 lengths, then add the beet and continue to simmer. Everything is seasoned with tomato paste, thoroughly mixed and poured onto the fire. We sizzle the zukor, pepper and salt for relish.

In a saucepan, bring the meat broth to a boil, add the chopped potatoes into cubes and cook until tender.

We bring our vegetable roast into the pan, bay leaf and cook for 5 minutes.

When our herb is ready, we pour it into portioned plates, sprinkle with parsley and season with sour cream.

Recipe for badilyam

Ingredients:

Cooking method:

1. Cook the meat broth from the cooked yalovic.

2. Peel and cut the beets and carrots into thin strips.

3. Ripchasta cibulka shaky small cubes.

4. Potatoes can also be washed, cleaned and cut.

5. Finely chop the green cybul and beetroot badilla.

7. While the vegetables are coated, add them to the boiling potato broth and cook.

8. 10 minutes before the potatoes are ready, add grated beet to the soup, followed by badilla after an hour.

9. Cook 10 more chickens and put them in a new fryer, herbs, bay leaf, pepper and salt.

10. After this, let the Buryakovs sit under the lid for ten hours.

11. To prepare this soup with badillas, you won’t even remember the classic recipe.

Hot beet with a trigger

Ingredients:

Cooking method:

1. Prepare the meat. Place the chicken in a saucepan and fill it with cold water, put it on the fire and let it come to a boil. As soon as the broth boils, remove the foam, add high heat and salt. Cook the chicken until cooked.

2. At this hour the warehouses are being prepared. We take the cibulin, clean it by peeling and under running water. Next, cut into pieces. Clean the carrots from the skins and rinse well. Next, shred the carrots into thin strips. The beetroot is cleaned, washed and cut into thin strips.

3. Take a frying pan, pour in a little olive oil and heat it well. Place sliced beef and carrots on the heated frying pan. Now you need to add the vegetables and beets to the frying pan. After which we lubricate, stirring gradually.

4. Add tomato paste and hot broth to the pan. You need to cover the pan and let it simmer on low heat until the beet is cooked.

5. Peel the potatoes, remove the skins, wash them thoroughly and cut them into cubes. Place the potatoes in the meat broth once the chicken is ready.

6. Cook the broth for 5-7 lengths, then simmer the vegetables in a saucepan. Cook until ready, and before removing from the stove, add fresh herbs and bay leaves.

7. It is necessary for the fruit to sit for 1-1.5 years, and then it is ready for use. You need to pour it into plates and add a little sour cream.

Classic beet without meat

Ingredients:

Cooking method:

1. Cooking the vegetables: after peeling and washing the beet and carrots, grate them with a large third, cut the potatoes into thin slices and cut the fillet into thin slices.

2. Scald the tomatoes with dill and remove the skin, finely crisscrossing.

3. In a well-heated frying pan, grease the tsibula until golden brown.

4. Then add the carrots here, grease them with 2-3 pieces of bread, put the beet there and continue to brush them, then add the tomatoes and stew them for 5-7 pieces.

5. After an hour, bring the water to a boil in a nearby saucepan, then add the diced potatoes and cook until tender.

6. Add zukor, pepper and salt for relish,

7. After this, put our vegetable fry into the pan, add the bay leaf and cook for 5 minutes.

8. When serving, season with herbs and sour cream. Savory.

Video about how to prepare delicious beetroot with eggs

Delicious!!!

A great way to please your family is to prepare delicious treats hot beet soup (pokrovsky recipe) we have stated further), which can be served not only cold, but also hot.

This herb will delight you on cold winter and autumn evenings, helping you to warm up and absorb all the warmth of your home.

Below are a few examples of how you can prepare hot beet.

Classic recipe

Classic beetroot hot

A classic variation of beet is borscht, or full-fledged vegetable herb, and cooked without adding meat. Buryak is easy to cook when prepared, and the hot version of this herb is as tasty as it is cold.

To prepare hot beet soup (the recipe for the recipe is below), you will need:

2-3 pieces of beetles
1 head of cybul
1 medium carrot
2 tomatoes (can be replaced with tomato paste)
green tsibula, salt and spices for relish

Preparation process:

We are cooking beetroot- Place peeled and coarsely chopped root vegetables in a saucepan with water (you can place the beet without cutting).
While the beet cooks, Finely chop the cibul, grate the carrots, mix and sauté in olive oil.
Remove the skin from the tomatoes and grate into thirds. If you are using tomato paste, just add it to the vegetables. Now is the time to remove the beetroot from the soup and grate it.
Viyshov u pershomu kroci beetroot broth must be diluted with water- Add about a liter. For sheep broth, add tsibul, carrots and beet.
The soup is too late to sweat about twenty khvilins, after which it needs to be poured into plates. For the eggplant, decorate the skin with finely chopped herbs.

Buryak with additional meat

Hot beetroot soup with pork (can be replaced with cabbage sprouts)

If you want to enjoy beet, but the sheep version is too easy for you, and you can’t get enough of it, then we suggest you try making hot beet soup with pork, you will find the recipe for the beet below.

To quickly prepare a savory soup, you will need the following products:

300-400 g pork on a brush
2-3 Buryak
1 morkvina and 1 cibulinka
3-4 small potatoes
salt, pepper, bay leaf for relish

Preparation process:

First croc - preparing meat broth. Pour 2-3 liters of water over the meat, add salt and let it simmer.
While the pork is cooking, We boil beet, we also cook potatoes, we coat the shaved tsibula and carrots on the oil.
Grate the jam beet. Add potatoes to the soup when the meat is boiling.
Once the potatoes are boiled, it is necessary put beetroot and other vegetables into a saucepan.
Let the soup remove 5-10 pieces and steep for a bit, then decorate with spices or green tsibule for the eggplants and pour into portions.

If you don’t bother with meat but want to eat rich and high-calorie soup, then you can replace pork with some kind of cowbass virobes . Chop the cowbass, carbonate or sausages and add to the soup until the end of cooking. You can taste it like boiled cowbass and smoked vegetables.

Hot beet soup with chicken (pork recipe)

Hot beet soup with chicken

This soup can be cooked not only vegetarian, but also with meat, or poultry. It is best to fit this type of trigger, as it won’t take long to cook, and the soup will be tender and light . We know less about how to cook hot beet soup with chicken (pokrokov recipe), which you can prepare for a family dinner for a few people.

For preparation you will need:

Trigger - 0.5 kg
Buryak - 0.5 kg
Sprat Kartoplin
Cybula ripchasta and green, carrots for relish
Tomato paste - 20 g

Preparation process:

The chicken must be boiled cut in advance into pieces for handling in approximately 2-2.5 liters of water.
When the trigger gets hot, add beetroot to the cleansing broth as a whole. At the same time, coat the tsibul and carrots in a frying pan.
When the beet is boiling, add peeled and shredded potatoes to the soup.
When the beets are ready, remove from the broth, shake or grate and coat with tomato paste. Add to the soup by mixing with carrots and thyme.
Let the soup simmer just ten more minutes and remove the pan from the fire. Add chopped green cibul until the beet is ready.

Hot beet soup can be topped with mushrooms

All the recipes for hot beet soup are, of course, not strict and In general, you can go through the meaning of the ingredients and add your own .

Finish the beet often pick without potatoes , then add hard-boiled eggs .

An excellent way to add flavor to the soup is to add grease to the liver or other mushrooms.

In order to make the soup even juicier and richer, add spices – black pepper, coriander, kmin are good.

Hot beet soup is often topped with boiled eggs.

Decorate the finished herb with dill, parsley, cilantro And whatever other herb you choose, add a bay leaf when boiling.

When boiling beet, make sure to simmer only the beet bulbs, otherwise you can put in the right and badilla - they need to be thoroughly washed, finely chopped and added to the broth at the remaining stages of the boil, mixed with vegetables.

Take care of yourself and stay healthy!

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I follow my travel guides on the pages of my culinary blog! Qiu pershu grass, I learned to cook myself a long time ago. In our homeland, I feel like my mother never bothered me, I don’t know why. The first time I tried it was when I came to work as a nurse before the hospital after medical school. The taste of this soup seemed delicious to me and I so wanted to learn how to prepare it at home. And today I will learn how to prepare the classic hot borscht soup with chicken and give you a recipe with photos. If you are hungry for meat, then you can become a vikorist absolutely no matter how you are tempted.

I just really like chicken, so I cook with it. I don’t like to cook any soups on the yalovichina because when the yalovichina is cooked, it gives off an unpleasant smell throughout the entire apartment.

How to cook hot beet soup

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A recipe for preparing hot beet

Video recipe for preparing hot beet:

Let's start cooking the chicken broth. Before speaking, in this season the chicken also needs more meat, because the broth can be cooked with it faster than other types of meat. Place a piece of meat in a saucepan (skinned on a brush), fill it with water and put it on the boil.

As the broth begins to boil, foam begins to form on the surface that needs to be removed. It is especially difficult for me to stand on the stove and remove this kick. I pay a little differently. When the water boils, I cook the beef meat 5, and then I pour water into the sink, wash the saucepan and chicken, put it back in the saucepan, add new water and then cook the broth until tender.

To make the chicken broth even more delicious, add cibulin, carrots, bay and black peppercorns. When the broth is boiling, strain it, discard the vegetables and spices. And the broth is used for preparing soup.

Peel the potatoes, wash them and add them to the broth. I boil the potatoes as a whole, then I just add them in a blender.

While the potatoes are boiling, we are preparing the dressing.

Peel the cibul and cut into small cubes.

Also peel and grate the carrots.

Also clean the beetroot and grate it with a fine grater.

Place the sliced salmon in a heated frying pan with olive oil and grease it until golden brown.

With the greased tsibul, add the carrots and sauté another 2-3 hvilini.

Finally, place the beetroot and grease it until ready. At the end, add spices, citric acid to the dressing and I also add a little bit of zucchini, about 1 tsp. Coating the tsukor gives the soup a melodious piquancy. I hope the soup will come out tastier. Maybe it’s me, I don’t know. Let's coat the dressing with the dressing, about 1 piece.

Cream the cooled meat from the brush and cut into small pieces.

Once the potatoes are boiled, I use a blender.

Then I add dressing and meat to the soup, add salt for flavor and set it to simmer. If you have fresh greens, you can chop them finely and add them to the soup. I bring the soup to a boil and immediately hum. Everything on the right is that when the beet is cooked longer, it loses its richness, a bright red color, or perhaps a burgundy color. Let the soup sit for 15-20 minutes and can be served.

That's all, our hot borscht is ready, now you can serve it to the table, season it with sour cream and enjoy the unique relish. If you don’t have enough sourness in the soup, you can add a little more citric acid.

Delicious!!!