/ How to cook beetroot soup

How to cook beetroot soup

Many of us very fond of appetizing beet soup. Someone is cooking it on beet kvass, othersOn kefir, mineral water and so on. There are many variations and names of this dish. The taste of such a cool summer soup is incredible. We have prepared for you 3 options for preparing beetroot. Choose the right one, cook with your soul and treat your loved ones.

1. beetroot soup with cucumbers


  • 0.5 L of beet juice
  • 1 boiled beetroot
  • 1 fresh cucumber
  • 1 pickled cucumber
  • 2 eggs
  • 1 radish
  • 4 tbsp. L. Sahara
  • 2 tbsp. L. Sour cream
  • 0.5 tsp. Wine vinegar
  • Horseradish cream (to taste)
  • Salt (to taste)
  • Green onion (to taste)


  1. Squeeze the juice from 10 beetroot fruits. Pour it into a saucepan, add sugar and salt, bring to a boil. Add red wine vinegar and take it off the fire. Cool, and then put in the refrigerator for another two or three hours.
  2. Peeled cucumber, boiled beets and egg white cut into small cubes. Radish - thin straws. Yolk of sodium on a fine grater. Finely chop the green onions.
  3. In a bowl, put cucumbers, egg white, green onions and salting. Add the beets. Top with straws of radish, sprinkle with egg yolk. Pour the juice that you put in the fridge.
  4. It is best to season with horseradish and sour cream.

2. A simple but very appetizing beetroot soup

Beetroot soup


  • 3 beets
  • 1 liter of water
  • Salt (to taste)
  • 2 tbsp. L. Sahara
  • 1 tsp. Mustard with grains
  • 2 tbsp. L. Sour cream
  • 1 tsp. Mustard
  • 1 tsp. 9% vinegar
  • 1 tsp. Horseradish
  • Green onion (to taste)


  1. Broth beets with sugar until ready. Cool, peel and sodium on a large grater.
  2. Separately preheat in a pan water to a temperature of 60 ° c. Add it to grated beets, mustard, salt, sugar and vinegar.
  3. Pour the soup on a plate. Separately serve sour cream, horseradish and green onions.

3. Original beetroot soup with yogurt

Beetroot soup with yogurt


  • 750 g of beet
  • 50 ml of lemon juice
  • 650 ml of water
  • 1 tbsp. L. White wine vinegar
  • 2 tbsp. L. Sugar syrup
  • 125 ml of yogurt
  • 2 tbsp. L. Sour cream
  • 0.5 tsp. olive oil
  • 2 sprigs of cilantro
  • 2 sprigs of parsley


  1. Broth beets, peel it and cut into cubes. Add lemon juice, vinegar, sugar syrup and water. Whip everything with a blender. Salts a little.
  2. Add yogurt and whisk. Then add the vinegar. Pour the soup into a plate, which before that it is desirable to cool. Add sour cream and olive oil.
  3. Decorate with chopped parsley and cilantro.

Whichever recipe for a light summer soup you choose, the dish will turn out to be wonderful if you cook it with love.

Share with your friends these simple, but at the same time original recipes!