Cold beet broth soup is a great solution for lunch on a hot summer day. Prepare it according to the proposed simple step-by-step recipe with a photo. Video recipe.
Beetroot is a cheap and healthy vegetable that retains most of its valuable properties, even after heat treatment. Many different recipes are prepared from it, incl. and first courses, for example, borsch. But today we will prepare a chowder no less popular in many countries of the world - cold beet soup in broth.
This dish is prepared with beet broth and broth. Although the latter can be replaced with water, kvass or kefir. This will make the food lighter and more dietary. Given the vast territory of distribution of beetroot, the number of its recipes is huge. Therefore, you can constantly change the ingredients and get new tastes of food. The only technology for making soup is boiled beets, and the rest is the right to choose a cook. Although the beets for the recipe can not only be boiled, but also baked in foil in the oven. Baking will allow the fruits to preserve more of the beneficial properties of the vegetable and its bright color.
See also how to cook beetroot soup with kefir and meat broth.
- Caloric content per 100 g - 98 kcal.
- Servings - 5
- Cooking time - 30 minutes for slicing food, plus time for boiling broth, vegetables and eggs
Ingredients:
- Chicken leg - 2 pcs.
- Mustard - 1 tsp
- Potatoes - 4 pcs.
- Salt - 1 tsp or to taste
- Onions - bunch
- Fresh cucumbers - 3 pcs.
- Beets - 1 pc.
- Sour cream - 500 ml
- Eggs - 5 pcs.
Step by step preparation of cold beet soup in broth, recipe with photo:
1. Wash the chicken legs under running water, put them in a cooking pot, fill with drinking water and boil after boiling over low heat for 1 hour. If foam forms during the cooking process, remove it with a slotted spoon. Cool the finished broth and meat completely.
2. Wash the beets, peel them, cut into pieces and place in a saucepan. Fill with drinking water and boil after boiling for half an hour. Then cool the beet broth completely. To prevent the beets from turning pale during cooking, add a little vinegar or lemon juice. This will also have a positive effect on the taste of the finished dish.
3. Boil the potatoes in their uniforms in lightly salted water, cool, peel and cut into medium-sized cubes. Remove the boiled legs from the broth, cut or tear along the fibers.
4. Boil eggs hard-boiled for 8 minutes after boiling. Then transfer them to ice water, cool, peel and cut into cubes. How to cook eggs correctly so that the shell does not crack and the contents do not leak out, you can read in a step-by-step recipe with a photo, which is published on the site.
5. Wash green onions, dry and chop finely.
6. Place all food in a large cooking pot and add the boiled beetroot along with the beetroot broth.
7. Combine sour cream with mustard.
8. Stir the sour cream sauce.
9. Add the sour cream sauce to the saucepan.
10. Pour chicken broth over the food, stir and refrigerate. After half an hour or an hour, cold beet soup in broth can be served to the table. Gourmets say that beetroot is tastiest when infused for several hours.
See also the video recipe on how to cook beetroot in broth.
