How to please yourself in the heat, if not a cold soup, which is very easy and quick to prepare. One of these soups is the beet holger, sometimes also called beetroot soup. It will refresh even on a hot afternoon, and there is no need to stand for a long time near the stove.
|chicken meat (fillet, breast) –||300 g|
|the eggs –||4 things.|
|beet maroon –||2 pcs.|
|medium cucumbers –||4-5 pieces.|
|onion, dill –||one beam|
|sour cream –||1 package|
|chilled water –||2 tbsp. l.|
|any vinegar –||2 tbsp. l.|
|salt –||10 g|
|Time for preparing: 55 minutes||Calories per 100 grams: 110 Kcal|
Recipe for water, with the usual boiled beets – the most common version of this dish.
- Boil the products: chicken breast, beets and eggs. Before cutting everything must necessarily cool so that our cold soup is not served hot.
- Grate the beets. It is better to do it on a coarse grater, in a deep plate, in order to preserve all the resulting juice. Meat can be cut at its discretion – in cubes, slices or chaotically. The more different shapes, the more interesting the dish will look..
- Dice eggs and cucumbers. With cucumbers at will, you can remove the skin. Chop the greens as small as possible.
- In a large bowl, mix the meat, vegetables, onion, dill, add the dressing. Sour cream can be replaced by tan, kefir, mayonnaise, here we should proceed from personal preferences.
- In a separate container, dilute the vinegar in water and then slowly stirring, pour all the ingredients with water..
- Chill can be decorated with a sprig of dill before serving.
Lean cooler on water
There are cases when a person does not eat meat and other animal products. This may be fasting, vegetarianism or an allergy to animal protein. But do not be in a hurry to deny yourself the pleasure to try the fridge, you just need to remove the meat and eggs from the recipe. The latter can be replaced with tofu cheese, and add potatoes for nutrition..
- maroon beet – 2 pcs .;
- potatoes – 3 pcs .;
- tofu cheese – 350 gr;
- fresh cucumbers – 4-5 pcs .;
- any greens (onion, dill) – 1 bunch;
- chilled water – 2 liters;
- vinegar (apple or table) – 2 tbsp. l .;
- salt – 2-3 tbsp. l.
Cooking time: 50 minutes.
Caloric content (100 grams) – 80 kcal.
- Boil potatoes and beets early so they can cool. Potatoes can be poured immediately with cold water, then it will be easier to peel. Simply cut the beetroot, then it will not give out the juice before its time..
- Cut the potatoes and cucumbers into large pieces. Hard tofu better coarsely chopped. If you have a soft bean curd, you can mash with a fork. Be sure to pay attention to the color – it should be only white. Yellow tofu – repeatedly defrosted. So the broth will turn out to be richer. Beets Grate.
- Mix all ingredients in a saucepan, salt and add pepper. You can experiment, try adding seasonings. Dilute with vinegar and water. Before serving, finely chop the greens and portion decorate the cold beetroot soup.
Recipe for soup with pickled beets
In order to add sourness to beetroot, ordinary beets are often replaced with pickled ones. You can marinate it yourself at home or buy it at the store. It is sold in banks and in vacuum packaging. Take the jar – it retains more of the valuable juice. In vacuum, the root becomes dry. There is another unusual option – to buy beets in the “Korean” department. Then the holodnik will have spicy Asian notes..
- pickled beets – 1 bank;
- Fresh (large) cucumbers – 4 pcs .;
- eggs (large) – 5 pcs .;
- greens (dill, onion) – 2 bunches;
- sour cream – 1 package;
- cold water – 2 liters;
- salt and pepper to taste.
Cooking time: 25 minutes.
Calories: 40 kcal.
- Pre-boil and cool the eggs.
- Peel them and chop up chaotically large.
- Cucumbers can be cleaned at will and cut into cubes..
- Pickled beets get out of the jar, squeeze out extra juice.
- For convenience, put everything in a large saucepan, add sour cream, mix well. Fill all with water cooled. It is not necessary to use 2 liters, the thickness of the soup can be adjusted to your taste.
- Salt and pepper.
- Pour the fridge in plates and serve..
How to pickle beets
- beets (larger) – 2 pcs .;
- vinegar, salt, sugar, oil – “by eye” to cover the vegetable.
Cut beets into thin slices, cover with salt, sugar and vinegar, mix. Cover tightly and leave to marinate in the refrigerator overnight..
- For a more saturated color, you can apply one trick. Before cooking, clean the beets first, then cook them separately from other vegetables. The resulting broth to cool, and he will replace the water. The same beet grate and use in the recipe.
- Eggs can be cut not all, but leave a piece for decoration.
- Apple cider vinegar can be replaced with regular or citric acid.
- Sour cream can be replaced with another dressing, and plain water with mineral or kvass.
- For a more “rich” broth, yolks are separately crushed with a fork and only then add to the rest of the products..
- To make the green better give the juice and smell, it should be sprinkled with salt and mash well.
- To keep the refrigerator longer fresh, you can fill it with water not all at once, but in portions, just before drinking..
- Store ready beet fridge can be no longer than a day..
- For gourmets, instead of sour cream, cold beetroot soup is filled with curd cheese. It will add a more sophisticated taste to such a simple dish..
See the video below for the recipe for making beet holly baker: