Classic Cold Beetroot: Step By Step Recipes With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Classic cold beetroot: meet summer with an appetite

With the arrival of hot summer days, we all strive to maximize the time spent at the hot stove or oven and cook something light and refreshing. It's time for salads, simple snacks and cold soups. And if we talk about the latter, then one of the popular dishes that give us strength in the hot season is beetroot. Numerous variations of this dish will cater to eaters with different tastes.

Content

• 1 Step-by-step recipes for a classic cold beetroot

  • 1.1 Classic cold beetroot with eggs, horseradish and mustard

    1.1.1 Video: Cooking Beetroot

  • 1.2 Classic cold beetroot with sausage

    1.2.1 Video: beetroot or cold borscht

  • 1.3 Classic cold beetroot with meat on kefir

    1.3.1 Video: Beetroot with Beef

  • 1.4 Diet cold beetroot

    1.4.1 Video: cold beet soup

Step-by-step recipes for a classic cold beetroot

I learned that on summer days you can enjoy the delicious coolness of not only okroshka, but also beetroot, I learned almost 20 years old. The photographs of this unusual soup, which I saw on the cover of a magazine in a kiosk with printed materials, were striking in the rich color of the food. Upon returning home, I began to look for recipes for the dish that interested me and found a lot of them. Since the classic version is always the basic one, I decided to start with it. However, even then a surprise awaited me: the culinary pages showed me at least a dozen ways to cook classic beetroot. Now I don’t remember which of the recipes was the first to go into action, but in recent years I have definitely decided on those that I like.

Classic cold beetroot with eggs, horseradish and mustard

Ideal for a simple lunch or dinner. If you boil beets, potatoes and eggs in the evening or a few hours before a meal, it will take only 10-15 minutes to cook the meal.

Ingredients:

• 3 small young beets with tops;
• 2-3 potatoes;
• 2 fresh cucumbers;
• 2 boiled eggs;
• 1/2 bunch of green onions;
• 2-3 lettuce leaves;
• 2-3 sprigs of dill;
• 2-3 sprigs of parsley;
• 2-3 cloves of garlic;
• 2 tbsp. l. apple cider vinegar;
• 1 tsp horseradish;
• 1/2 tsp mustard;
• 1 tbsp. l. Sahara;
• 1 tsp salt;
• 1 pinch of black pepper;
• sour cream for serving.

Preparation:

1. Prepare all the ingredients.

   

   Stock up on the right foods

2. Rinse the beets with tops. Cut the tops, remove the coarse leaves and stems, chop the young greens with a knife.

3. Peel the root vegetables, cut into small cubes. Transfer the prepared vegetable to a saucepan, cover with 1–1.5 liters of water and cook for 30 minutes. To prevent the beets from losing color, pour 1 tbsp into the water. l. vinegar.

   

   Chop and boil beets

4. When the beets become soft, pour the previously chopped tops into a saucepan, bring the mixture to a boil, boil for 2 minutes and turn off the stove. Leave the broth with vegetables to cool completely.

   

   Put the tops in the beetroot broth

5. Boil potatoes in a peel, cool, peel and chop finely. Do the same with boiled eggs and fresh cucumbers.

   

   Chop the cucumbers

6. Chop the lettuce, green onions, parsley and dill.

   

   Chop the greens with a knife

7. Transfer the potatoes, eggs, cucumbers and greens mix to a saucepan with beetroot broth, stir. If you have time, place the soup in the refrigerator for 1–2 hours.

   

   Place prepared ingredients in a saucepan with beetroot broth

8. Mix chopped garlic with horseradish, mustard, granulated sugar and vinegar. Pour the dressing into a pot of soup, then add black pepper and salt.

   

   Make a garlic, mustard and horseradish dressing

9. Serve the beetroot portions, adding 1–2 tablespoons of sour cream to each plate.

   

   Top up the dish with sour cream

Video: cooking beetroot

Classic cold beetroot with sausage

You can add sausages to the cold vegetable soup to make it more satisfying. The main condition for a good result in this case is the choice of a quality product.

Ingredients:

• 1 large beet;
• 4 boiled potatoes;
• 5 boiled eggs;
• 300 g of boiled sausage without fat;
• 4 fresh cucumbers;
• 1 bunch of green onions;
• 1 bunch of dill;
• 400 g sour cream;
• 1 tsp apple cider vinegar;
• salt and citric acid to taste.

Preparation:

1. Prepare the beets in the same way as in the previous recipe: cut into cubes and boil until tender in 1 liter of water with a little vinegar added.

   

   Make a beetroot broth

2. Chop potatoes, cucumbers, sausage and eggs into pieces of approximately the same size, transfer to a large bowl or saucepan.

   

   Dice sausage, eggs and other ingredients

3. Add chopped greens.

   

   Add chopped fresh herbs

4. Pour in the cooled beetroot broth with pieces of root vegetables. Add sour cream, salt and citric acid, stir the dish thoroughly.

   

   Season the soup with sour cream, salt and citric acid

5. Chill the beetroot for at least 1 hour, then serve.

   

   Serve well chilled

In the following video, you can learn how to make cold beetroot soup with pickled beets and kvass.

Video: beetroot or cold borscht

Classic cold beetroot with meat on kefir

A chic, in my opinion, version of cold beet soup, for the preparation of which you can use lean pork, beef, chicken or turkey fillet, rabbit.

Ingredients:

• 0.5 kg of any meat;
• 2-3 medium beets;
• 6 potatoes;
• 6 eggs;
• 5 fresh cucumbers;
• 0.5 l of kefir;
• 1 bunch of fresh dill;
• 1 bunch of green onions;
• 1 tsp vinegar;
• salt to taste.

Preparation:

1. Rinse the meat, put it in a saucepan, pour 2 liters of water and boil until tender, not forgetting to add salt to the water. Remove the prepared meat from the pan, strain the broth.

   

   Boil meat and broth

2. Cut raw beets into cubes with a side of 8-10 mm, fill with water so that the liquid completely covers the vegetable, cook until the pieces of root vegetable become soft.

   

   Boil the beets

3. Boil potatoes and eggs, cool and chop finely.

   

   Prepare the potatoes

4. Chop fresh cucumbers and cold meat without bones and cartilage.

   

   Chop the meat

5. Transfer all food to a large saucepan, add chopped herbs, beetroot broth and broth.

   

   Combine all the ingredients in one large container

6. Pour kefir into a saucepan.

7. Stir the soup, salt to taste, place in the refrigerator for half an hour.

   

   Serve chilled in portions or in a large tureen

Next, you will learn another great recipe for cold beetroot with the addition of meat.

Video: beetroot with beef

Diet cold beetroot

This soup is suitable for vegan or vegetarian menus, as well as for those who do not consume meat, eggs and dairy products for medical reasons or for other reasons. If you allow yourself dairy products, you can replace tofu cheese with Adyghe cheese or feta cheese.

Ingredients:

• 450 g of beets;
• 2 liters of water;
• 250 g tofu;
• 3-5 potatoes;
• 500 g of fresh cucumbers;
• 200 g of radish;
• parsley, dill and green onions - to taste;
• salt to taste.

Preparation:

1. Boil the potatoes in their skins, cool the tubers, peel and cut into small cubes.

   

   Boil potatoes

2. Grate the beets on a grater with large holes.

   

   Grate the beets on a coarse grater

3. Transfer the beets to a saucepan, cover with cold water and bring to a boil. Turn off the stove, remove the lid from the pan and let the broth cool.

   

   Bring the beets to a boil with water and cool them

4. Put the cheese on a plate and mash with a fork into medium crumbs.

   

   Crush cheese

5. Chop radishes, cucumbers and herbs, add tofu to them.

   

   Mix tofu with vegetables and herbs

6. Divide the resulting mass into plates, salt and pour over with cold beet broth.

   

   Finish the soup with the beetroot broth

An unusual way of cooking cold beetroot is suggested by the author of the video that you will see below.

Video: cold soup beetroot

The classic cold beetroot and its variations will help you feed your loved ones a delicious, satisfying and cool meal. The dish is prepared easily, but it is eaten very quickly and with pleasure. Enjoy your meal!