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How to cook beetroot - the secrets of a skillful hostess

Beetroot in the summer heat is for everyone just a wand-zashchalochkoy. It very well cools the body and at the same time perfectly quenches thirst. Well, by the number of vitamins, beetroot is superior to any first hot dish. How to cook beetroot soup? Very simple. The main thing, of course, was beets. Take her three medium pieces. Then you need to take two eggs, half a lemon, two cucumbers, five radishes, a bunch of dill and parsley, a green onion with feathers, a teaspoon of sugar and salt to taste.

First, it is good to wash the beets and cook for about half an hour. In the process of cooking squeeze into the saucepan with beet juice of half a lemon. He will give the beetroot a unique taste. After half an hour, remove the beetroot from the heat and remove it from the broth.

Here add the same spoonful of sugar and salt until the broth has cooled. Now you have to cut the radishes and cucumbers into thin strips. Beetroot at this time has already cooled down, so it should be grated on a fine grater. Eggs that are hard-boiled, cut into cubes, and after that all the ingredients are combined, pour into a broth and mix everything. It remains to add crushed green parsley, dill, and green onions. After the completion of the whole procedure, it is necessary to try beetroot again and, if necessary, salt or add lemon juice. Now you know how to cook beetroot with the addition of sugar and lemon juice. If desired, you can fill it with mayonnaise or sour cream. And at the end of all it is necessary to put the beetroot in the refrigerator for a short while - the effect will be stunning.

Each housewife makes something of her own, new in the preparation of this all favorite dish.

You can recommend another way: how to cook beetroot on the basis of kefir. This recipe, for some reason, is liked primarily by children.

So, what is needed for this:

  • Five average potatoes;
  • One large beet;
  • three eggs;
  • Two fresh cucumbers;
  • A small bunch of dill;
  • Green onions;
  • Half a liter of kefir;
  • Sour cream a hundred grams;
  • One tablespoon of mayonnaise;
  • Seven hundred milliliters of water;
  • Salt, citric acid and sugar to taste.

Before preparing beetroot, you need to boil the potatoes, eggs, beets in advance and cool them. Then you need to chop these vegetables finely. To do this, you can use a special device - a grid for grinding vegetables. Very convenient and economical in time. Cucumbers rub on a large grater. Greens need to be finely chopped. When all the vegetables are prepared, put sour cream and mayonnaise and mix well. In the end, add water and kefir. After all you need to finally add salt, add a little lemon acid and sugar to taste. It turned out a fragrant beetroot of beautiful color. On kefir beetroot is very useful, because it preserves all the substances useful for the organism, contained in potatoes and beets, as well as vitamins, which are rich in greens. And, of course, kefir and sour cream, which contain a low percentage of fat, are useful. Here's how to cook beetroot on the basis of kefir - simply, quickly and delicious.

However, there are also hot beetroots. It is also very tasty and original.

Such beetroot can successfully compete with borscht. Not everyone knows how to cook beetroot , but this is not difficult either. Here's what you need:

  • Three pieces of beet;
  • One tablespoon of tomato puree (or four tomatoes);
  • One tablespoon of margarine or baked fat;
  • Two medium potatoes;
  • one egg;
  • Bay leaf;
  • Parsley greens;
  • Celery to taste;
  • black pepper;
  • Salt, vinegar, sugar;
  • sour cream;
  • A small bunch of onion green.

First you need to cut the beets with straws and stew it with tomato puree and fat. In the boiling water put the small potato cut into small cubes. Then, after about ten minutes, add the beets stewed before that, a bay leaf, peppercorns and greens. Now you can fill the beetroot with salt, vinegar and sugar. All this is added according to the taste of the hostess. Cook beetroot after this for another twenty minutes. On the table, serve it preferably with a finely chopped egg and sour cream.

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