Cold beetroot, a recipe that is loved in our family
In our family, especially in the summer, they are very fond ofcold first dishes such as borsch with beans, okroshka and, of course, cold beetroot, the recipe of which is stored and transmitted from generation to generation for half a century.
From a distant childhood I have survivedmemories of how the grandmother baked beetroot in the oven, and then cooked beetroot, as we sat at the table in the yard of the house and weaved a cold soup with sour cream and eggs for both cheeks, a snack with the feathers of green onions, parsley sprouts and pies.
Now I'm cooking beetroot on a family recipe,taking into account modern conditions. For its preparation, one large beet must be welded entirely in boiling water, adding citric acid to the water, so that the beet does not lose its color, and the broth turns out to be sour. The second beet should be baked in the oven at t = 190 degrees for an hour. Both beets grate.
In the broth cook potatoes, add greenlettuce, cucumbers, parsley and dill, the leaves of the beet top, and cook for 10 minutes. At this time, the wiry part of the beet top is finely chopped and mixed with onions and carrots in vegetable oil for 10-12 minutes. Separately boil the eggs. Passed carrots, onions and tops, grated beetroot put in a saucepan with beetroot and mix. Salt to taste.
Cooled Soup pour into bowls, put into each of 1 egg, finely chop and add sour cream. The taste is simply amazing!
You can cook cold beetroot, recipewhich is similar to ours. But in it all the vegetables are finely chopped, the beets are boiled and grated on a grater. Then they spread out on plates, pour cold decoction, add sour cream, boiled eggs and eat. We tried to do it that way, it's easier and faster. But we do not have enough broth, because while it is cooked vegetables, it absorbs their taste and smell, and the aroma of stewed beets.
Very tasty and original it turns coldbeetroot, the recipe of which resembles okroshka. Potatoes, carrots, beets and eggs are boiled, greens, onions and cucumbers are crushed, grated horseradish, sugar, salt and mustard are added. Everything is mixed and poured with bread kvass. When serving on the table, it is necessary to put half of the eggs, greens and sour cream into each plate.
In summer, it is good to cook beetroot with a tops,the recipe of which differs little from our family, but has its own characteristics. Beetroot must be boiled with the addition of vinegar, grate the beetroot and put it in a frying pan with vegetable oil, add the leaves of the tops at the end of cooking to the petioles.
In Kazakhstan, it is very popular to cook cold beetroot, a recipe based on tuna, a sour milk product.
To do this, cut the beets into small cubes,pour water, sprinkle with lemon juice and put in microwave for 8 minutes at full capacity. Boil the eggs. Leaves and leaves of beets cut into small pieces, put out in a frying pan and cool. Greens, cucumber and onion cut, salt, pepper, then mix all the ingredients and pour tan. To strengthen the sour taste, you can add juice to half a lemon or limes. Ready beetroot to fill with low-fat sour cream.
If you cook beetroot with meat, the recipe canbe different depending on the time of year. So in summer, all products boil separately. While the sliced beet is brewed in the saucepan with the addition of vinegar to preserve the color for 40 minutes, until you get a bright saturated red broth, you can grind all the ingredients. Boiled meat and eggs chop, potatoes, cucumbers, sausage cut into cubes, chop greens and onions. To the mixture, add grated beets, horseradish and mustard, then mix well. Pour chilled broth, add lemon juice, sour cream and fresh herbs in each plate.
In the autumn season, when beetroot is cooked withmeat, the recipe is like cooking borsch. From a brisket it is necessary to weld the sated meat broth, to throw out a bone, and meat smallly to cut and lower back in water. Add the potatoes and continue cooking on low heat. During this time, pass on the fat grated carrots, onions, later add a lot of beets and Bulgarian pepper. Grate the tomatoes without the skin and put them in the soup.
Then put a bay leaf in the pan,crushed garlic, finely chopped sorrel and beet tops. Season with sugar and lemon juice to taste. All bring to a boil and turn off. Insist 15 minutes under the lid and you can pour on plates. When serving, put sour cream and greens on the table.
