In hot weather, the least want to eat hot soup. Fortunately, there are many recipes for cold soups - this popular hash, and now almost forgotten botvinya and appetizing beetroot. The latter can be prepared in different ways: on the beet broth or beet kvass, with the addition of fermented milk products, or even ice. But always get the soup refreshing and light.

Summer traditions

Beetroot - one of the most affordable vegetables. However, meals out of it, there is not so much: because of its particular taste sweet beet is not suitable for all dishes. Although beet known to mankind since ancient times, it often used as a drug, but not for cooking. Over time were derived species such as fodder and sugar beet. The first type is used to feed cattle, the second is used for the manufacture of sugar.

The most popular purchased beets in the national cuisines of the Slavic countries. With respect for the root crops in the Baltic States, especially in Lithuania. Beetroot is also used for the preparation of many dishes in Northern Europe.

Beet equally well in both hot and cold dishes. For example, winter does not find anything tastier burning bright red borscht. But to survive the summer heat will beetroot - cold soup a nice pink color. This soup is incredibly useful, because its preparation is not only root but also the young beet tops, which contains a lot of nutrients.

Beetroot - a perfect soup for those who want to lose weight. Friedge wonderfully refreshing, and calories it contains quite a bit. Those who dream of a slim figure, it is better not to fill a lot of beetroot cream and used as a component of the fermented milk yogurt - the taste does not suffer.

Options Cooking

Who and when was the first time prepared a cold beet soup, is not known. The first written mention of the beet kvass are 989. Beetroot But not always and not everywhere prepared on the basis of kvass, there are recipes on the basis of beet broth or dairy products.

Anyway, today, beetroot is considered a national dish in almost every Slavic country: it is prepared from time immemorial in Russia and the Ukraine, Belarus, Poland, Lithuania. The recipes are very diverse: effing based kvass beetroot with horseradish Horseradish: vigorous root   to taste a little like a delicate beetroot soup with yogurt. There are recipes beetroot soup with meat (especially beef) and without, with crayfish and pure vegetarian, with boiled eggs with sour cream or fat yogurt.

Preparation of beet kvass

Kvass - a drink that is known to all, at least in the Slavic countries. This brew with a little sugar - an ideal base for a refreshing summer hash. But for making a beetroot kvass will not work: you need to cook beetroot kvass.

Beet kvass is very useful, it can be used not only as a basis for soup, but also as a medicinal drink, rich in trace elements. It is prepared, as the name implies, from beets. Root need to grate, add the boiled water, a little sugar and yeast. Fermentation lasts for several days, first brew should wander in a warm place, then it was filtered, poured into bottles and soaked in the refrigerator. The resulting drink is a bright ruby ​​color tones and perfectly refreshing in hot weather. Friedge based on such kvass invigorates and improves mood. This recipe is particularly popular in the south of Russia, Ukraine and Belarus.

Beet broth

A cold soup on beet broth is known almost as well as the soup on kvass basis. This kind friedge has a soft, delicate flavor, and its preparation does not take long: The broth is prepared faster than the brew.

Ideal for such borscht with beet tops young. Root crops depends on the choice of color and taste of the future of borscht. It is best to choose a small strong svekolki. They are cut into strips or rub on a coarse grater, add chopped pieces of tops and pour water. Cook the soup until until beets are tender. To maintain a pleasant shade in the broth early in the preparation of the citric acid added. Taste adjusted by adding sugars, salt or acids - liquid should not get too sweet. No spices when cooking beet broth is usually not used. Ready beet broth is cooled - for cooking beetroot soup, he must be completely cold.

The secrets of taste

The principle of cooking beetroot is the same as the principle of the preparation of hash: all the ingredients are mixed and poured chilled liquid - in this case, beet kvass, or broth. The classic recipe beetroot soup with fresh cucumbers, fresh herbs (dill, chives, a few less - parsley) and boiled eggs. Dressed soup with sour cream Smetana: untold riches of Russian cuisine . Of course, this basic recipe can be an infinite variety, getting more and more variation.

For example, the Lithuanian beetroot soup made from beet broth mixed with thick fat yogurt Kefir: a unique drink for health and harmony . This mixture is poured sliced ​​cucumber, green onions and chopped boiled eggs. Instead of bread for the Lithuanian tradition to the soup is served hot young boiled potatoes with dill.

To make a nourishing soup, you can add the meat component - cubes of boiled beef, poultry meat, even sausage. Often a cold beetroot put boiled potatoes or boiled carrots, celery pieces petiolar, radishes and even tomatoes. But vegetables must be eaten raw or boiled, but in any case not grilled - a variety of "zazharki" only spoil the taste of summer light dishes.

Maria Bykov

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