How to make a rich beetroot and tomato soup with incredible taste? I share a step-by-step recipe with a photo. Perhaps you will learn something new and discover unprecedented secrets. Such knowledge will not be superfluous even for an experienced hostess. Video recipe.
Beetroot and tomato soup is a modern recipe prepared by many housewives. This is a tasty and healthy first course. It's pretty quick and easy to cook. In this case, a soup with a pronounced taste and rich brown color is obtained. cooked on the basis of beets, which gives the dish a burgundy hue. The list of beet soup recipes can be endless. It is prepared with and without meat, with the addition of beans, apples, pickle, and even nettles! Today I want to share one of the simplest recipes for a delicious soup that you can improve to your liking. Even if this is your first time making such a soup, this recipe will work for you!
Take good quality tomato paste for the recipe. Ideal to use at all homemade homemade. If you use industrial products, when buying, study the composition of the products: apart from tomatoes, there should be nothing there, no thickeners, no preservatives. A product with such a composition cannot be used. If you want to make tomato paste at home, boil tomatoes that have been peeled and peeled.
See also how to cook green borsch with tomato and beetroot.
- Caloric content per 100 g - 285 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Veal or any other meat - 300 g
- Allspice peas - 2 pcs.
- Potatoes - 2 pcs.
- Table vinegar - 1 tsp
- Tomato paste - 2 tablespoons
- Beets - 1 pc.
- Ground black pepper - a pinch
- White cabbage - 200 g
- Onions - 1 pc.
- Bay leaf - 2 pcs.
- Salt - 1 tsp or to taste
Step-by-step cooking of soup with beets and tomatoes, recipe with photo:
1. Wash the meat under cold water and cut into medium-sized pieces. Cut off excess film and strands. Place the veal in a cooking pot and add the peeled onion. When the soup is ready, remove the boiled onion from the pan and discard. She will already give all her aroma, taste and benefit.
2. Pour potable water over the meat and boil. Bring the heat to the minimum setting and cook the broth for 1-1.5 hours. After zikipaniya from the surface of the water, remove the formed foam. If it appears during cooking, remove it with a slotted spoon. Otherwise, the broth will be cloudy.
3. Peel the potatoes, wash and cut into medium-sized cubes. Transfer the tubers to the broth and boil again.
4. Peel the beets, wash and grate on a coarse grater. Pour a ladle of the broth that is being cooked into the pan and send the beets. Add the vinegar to keep the beets in their rich burgundy color. Boil the food, stir and simmer under a closed lid for 15 minutes.
5. Send the stewed beets to the pot with the stock and potatoes.
6. Wash the cabbage and chop finely. Put it in a saucepan and boil it again.
7. Pour tomato paste to the products, put bay leaves, allspice peas. Season with salt and pepper.
8. Boil the beetroot and tomato soup until tender. At the end of cooking, remove the boiled onion and add chopped herbs if desired. Serve the finished first course with fresh bread.
See also a video recipe on how to cook borscht with tomato paste.
