On a hot summer day, beetroot soup in smoked broth will become an irreplaceable meal. It perfectly satisfies hunger and perfectly refreshes. And now I will tell you how to cook it in smoked meat broth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Actually, this recipe is practically no different from the classic okroshka or the traditional beet soup in broth. First, the broth is boiled on smoked meat. Then all prepared vegetables are seasoned with it. For the beetroot, you still need to boil the beet broth beforehand. The boiling time for beets is from half an hour to an hour. All vegetables are seasoned with sour cream, but in some versions there are recipes with kefir or homemade kvass.
The classic beetroot soup includes the following products: boiled vegetables (potatoes, beets, carrots), chopped fresh cucumbers, chopped green onions with dill. Salt and citric acid are most often used as spices. As a rule, it is customary to serve the beetroot cold, and the boiled egg and sour cream are added directly to the plate for each eater. But to simplify the work, many housewives put these components together with all the vegetables in a saucepan.
To make the beetroot especially tasty, it is advisable to do it with young beets, and you can even use its tops. Another secret of the piquancy of the dish is horseradish, which each eater puts on his plate to his liking. Sharp flavor notes are immediately emphasized in the dish. If the food is prepared for children, then the broth should be less fatty, and sour cream, a minimum amount should be used. In fairness, I note that the beetroot is not only tasty and healthy, but also looks great: red-burgundy broth, thick white sour cream and finely chopped greens.
- Caloric content per 100 g - 170 kcal.
- Servings - 10
- Cooking time - 20 minutes for cutting food, plus time for cooking and cooling vegetables, broth and beetroot broth
Ingredients:
- Smoked chicken thighs - 2 pcs.
- Beets - 2 pcs. medium size
- Potatoes - 3-4 pcs.
- Eggs - 5-6 pcs.
- Fresh cucumbers - 4 pcs.
- Green onions - large bunch
- Dill - large bunch
- Sour cream - 500 ml
- Table vinegar 9% - 1 tablespoon for boiling beets
- Salt - 2 tsp or to taste
- Citric acid - 1 tsp or to taste
Cooking beetroot in smoked broth
1. Peel the beets and cut them into cubes, like for an Olivier salad. Dip them in a saucepan, season with salt, pour in vinegar, fill with drinking water and send to cook on the stove. Vinegar is necessary so that the beets and broth do not fade and remain the same rich burgundy color.
2. Cook the beets until tender. If the vegetable is young, then it will be ready in 30 minutes, keep the old one on the stove for up to 1-1.5 hours. Cool the boiled beets with the broth well, so I recommend boiling them in advance, you can in the evening. this will be a beet broth, which you will use to fill the beetroot in the future.
3. Wash smoked chicken thighs, cover with water and boil the broth for half an hour. Any smoked meats can be used according to your taste.
4. When the meat is cooked, cool the broth well, as well as the beet broth, and cut the meat itself into pieces.
5. Boil the potatoes in their uniforms. After cooling, peel it and cut into cubes about 7-8 mm in size.
6. Hard boil the eggs for about 10 minutes. After that, fill them with ice water, peel them and cut them like potatoes.
7. Wash cucumbers, dry and cut like all previous products - into medium-sized cubes.
eight. Wash green onions and dill, dry and chop.
9. Combine all products in a saucepan of suitable size. For this amount of ingredients, you will need about 5 liters of a saucepan.
10. Add boiled beets and sour cream to all ingredients.
11. Pour everything with beetroot broth and smoked broth. Adjust the flavor with salt and citric acid.
12. Let the beetroot steep and cool in the refrigerator for about 30 minutes and serve. If you want to start your meal right away, place a couple of ice cubes on a plate.
See also a video recipe on how to cook delicious cold dishes.
