How to cook beetroot soup - cold soup for hot pores?

Everyone who knows the real heat of the summer knows that at such times the appetite disappears irrevocably. I just want to drink. But the body still needs calories, so why not treat yourself to a delicious first course, such as gazpacho? Or is it better to create something native? Of course. And so many can come in handy recipe for how to cook beetroot, a cold version of it. Shall we proceed?

Classics from cooks

Needless to say, that beetroot in its cold variant is the most proper first dish from the point of view of nutrition? This statement is based on the original list of products that are necessary for its preparation, and the way they are processed.

So, beetroot cold, the recipe of which is presented below, will require the following ingredients:

1. Beets are the basis of the dish. And your preference is to give the young one. It will take 3 pieces.
2. Potatoes and carrots in the amount of three pieces (each vegetable).
3. Leeks and onions - one piece.
4. One root of celery and parsley.
5. A large cucumber.
6. Spices, parsley and dill greens, and also juice of three lemons.
7. Water in the volume of 4 liters.

The very process of how to cook beetroot (a cold version of it) looks like this. Finely chopped onions of both kinds, potatoes, two carrots, celery roots and parsley are laid in a saucepan and sent to boil until the tubers are ready. At the same time, pre-cooked beets and carrots are rubbed on a large grater and laid aside.

Once the potatoes are brought to the desired state, celery and parsley are removed from the pan (they are no longer needed), as well as the tubers themselves. The latter must be mashed into a puree mass and again added to the soup, where the grated beets and carrots are also sent. After that, spices and sugar are put in the pan, and all the lemons are squeezed out. The mixture is brought to a boil and removed from the heat in order to cool to room temperature. As soon as the beetroot has cooled down, it is sent for several hours "to reach" in the refrigerator.

Serve the same soup can be decorated with mint sprigs, adding finely chopped cucumber, with a spoon of sour cream or yogurt and a quarter of the boiled egg.

Tricks of the hostess on a note

The above recipe for how to cook beetroot cold, will require a certain amount of time. That is why several quick variations on this theme were created.

Option one. It will require a young beetroot, boiled eggs, cucumber, spices, vinegar, honey, sour cream, greens. The very process of preparation is as follows. Peeled and chopped beets are cooked until ready in salt water with the addition of bay leaf. As soon as she comes, a spoonful of honey is added to the soup so that it is transparent. Next, finely chopped tops are put in a saucepan with beets, bring to a boil, add a little vinegar, puff for another couple of minutes and remove from heat to cool. While the temperature of the soup reaches room temperature, cucumbers and greens are shredded. After that everything is mixed and sent to the refrigerator to reach.

Option two. In fact, he repeats the previous process of how to cook beetroot cold, except that at the last stage, in addition to cucumbers and greens, you can add boiled meat or poultry, radish.

There are some more tips that will help to open this dish in all its glory. For example, it is lemon juice that proposes to add to the beetroot recipe. Cold soup with vinegar or citric acid will not be so tasty. And to decorate with greens is better just before serving, so an interesting game of taste will be created. That's all, bon appetit!