In addition to the legendary okroshka, in the hot season, you can serve a little forgotten cold beetroot on smoked broth. This is a very tasty first course on which novice cooks and housewives can train.
Recipe content:
- Cooking tips
- Ingredients
- Step by step cooking
- Video recipe
Beetroot, as a soup, has been known since the time when our ancestors began to grow beets. There are no special secrets and subtleties of its preparation in the recipe. This is a very simple dish where beets are the main ingredient. Also, a variety of other foods such as meat, vegetables, herbs, etc. can be included in the beetroot. It is easy to modify, remove or add any ingredients, depending on preference or availability in the refrigerator.
In addition, since beetroot is present in beetroot, it is an incredibly healthy dish. After all, beets are rich in many vitamins and substances that are not found in any other product. Therefore, no other dish has such a balanced and vitamin composition as that of beetroot. Beets have a great effect on the blood, after the use of which, the level of hemoglobin rises. And greens and onions contain a lot of vitamin C, which boosts immunity.
Cooking tips
- For a rich color of beet broth, add a couple of tablespoons of vinegar, citric acid or lemon juice while cooking beets.
- Never spare sour cream for the beetroot. It enriches the taste of the dish.
- All ingredients for beetroot can be cut not only into cubes, but also into strips, or grated.
- To make the beetroot more sour, add one of the following products to it: lemon juice, vinegar, citric acid or pickle brine.
- The finished beetroot must be infused in the refrigerator for about 1-2 hours.
- Beetroot is served, just like okroshka: mixed and seasoned, or all the ingredients separately.
- Caloric content per 100 g - 85 kcal.
- Servings - 10
- Cooking time - 20 minutes for cutting food, 45 minutes for cooking food, 1-2 hours for infusing beetroot
Ingredients:
- Beets - 2 pcs. (medium size)
- Potatoes - 4-5 pcs.
- Eggs - 5 pcs.
- Smoked chicken leg - 2 pcs.
- Cucumbers - 5 pcs. (frozen can be used)
- Cucumbers - 5 pcs. (frozen can be used)
- Dill - bunch (you can use frozen)
- Green onions - bunch
- Sour cream - 500 ml
- Citric acid - to taste
- Salt to taste
- Table vinegar 9% - 1 tablespoon for boiling beets
Cooking cold beetroot in smoked broth
1. Peel the beets, wash, cut into cubes, put them in a saucepan, cover with water, add vinegar 9% and put the beet broth on the stove until the beets are fully cooked.
2. Wash smoked chicken legs under running water, since they are usually sold in non-hermetically sealed bags. Place them in a saucepan, pour in drinking water and boil the broth for about 30 minutes.
3. Wash the potatoes and, without peeling them, boil in salted water until tender.
4. Eggs are also hard boiled, about 10 minutes. After all of the above ingredients (beetroot broth, broth with ham, potatoes and eggs) are ready, they should be completely cooled. Therefore, I recommend pre-cooking the food. It is very convenient to do this in the evening, and in the morning continue to cook the beetroot.
5. When all the food is cooled, start slicing it. Separate the meat from the chicken leg from the bone, and cut into pieces of about 1 cm.
6. Peel the potatoes and also cut them into 1 cm cubes.
7. Peel and cut the eggs to the same size as all foods.
8. Wash green onions and chop finely.
9. Place all food in a 5 L saucepan. Also add diced cucumbers and chopped dill there. I used these products frozen.
10. Put the sour cream in a saucepan and pour over the beetroot broth.
11. Pour the broth into the beetroot soup. Season the dish with salt, citric acid and stir well. Then send it to infuse in the refrigerator for 1-2 hours and you can start your meal.
See also a video recipe on how to cook cold borscht (Polish Ch? Odnik, Belarusian Haladnik), as well as cold borscht.
