Beetroot as in kindergarten step by step recipe. Cooking beetroot like in kindergarten in the home kitchen

09.08.202127.05.2017

Turns out incredibly delicious hot beetroot how in kindergarten, if you cook it according to the classic recipe. Winter is a great time to try this bright and mouth-watering stew. It will perfectly warm you and satisfy your hunger. The rich taste and indescribable exquisite aroma of such a first course captivate from the first spoons. Surely this magnificent analogue of the usual borscht will appeal to adults and young tasters. So hurry up to write down the proposed recipe!

Cooking time - 1 hour 10 minutes.

The number of servings is 8.

Ingredients

To prepare a classic hot beetroot like in kindergarten, we need to prepare a fairly simple and easy set of products for the family budget:

potatoes - 3 pcs.;
carrots - 2 pcs.;
garlic - 2 teeth;
onion turnip - 1 head;
meat (ideally pork) - 800 g;
preparation "Lecho" - 10 tbsp. l.;
beets - 1-2 pcs.;
tomato pickle - 1 tbsp.;
bay leaf - 1-2 pcs.;
vegetable oil - 3 tbsp. l.;
pepper, salt and herbs - to taste.

On a note! The "Lecho" blank can be replaced with vinegar or lemon juice. However, such products will require many times less, about 1-2 tbsp. l.

How to cook hot beetroot like in kindergarten

Cooking hot beetroot according to the classic recipe, like in kindergarten, is quite simple. Even if you have never cooked such a stew, you should definitely try it.

Prepare all the necessary ingredients.

Clean the onion. Rinse it in running water. Chop into small cubes.

Remove skin from carrots. Also rinse in water. Cut into small sticks.

Take care of beets. Clear her. Cut into medium sized straws.

On a note! Before you start slicing vegetables for this first course, you will need to send the meat to a large saucepan, fill it with water and put on fire. While it is cooking, you can just peel and cut all the vegetables.

Peel the garlic. You should not pass it through the press, otherwise an unnecessary, unpleasant bitterness may appear in the soup. It is better to finely chop it with a knife.

Make vegetable stir-fry. Pour vegetable oil into the pan. As soon as it warms up, immediately send the onion and carrot slices here.

The vegetables should be slightly browned. Don't forget to stir them constantly. Send the beet billet to this mixture. Simmer a little.

Add "Lecho" and simmer a little more.

As a rule, 30-40 minutes is enough to cook the meat. It is recommended to strain the broth. Send the meat back to the pot. If necessary, it should be cut into smaller pieces.

Peel and rinse potatoes in running water. Cut vegetables into cubes. Send cutting to the broth. Salt the soup. After boiling, boil the soup for literally 5 minutes.

Each person has their own memories of a carefree childhood. Some remember how they went to the village to see their grandmother, others remember going to the zoo with their parents, and still others cannot forget the taste of their favorite dish and now they are racking their brains on how to cook beetroot, like in kindergarten. The recipe for this dish is simple and does not require special culinary skills. That is what we will talk about in this article.

About the benefits of beets

Before you learn how to make beetroot, like in kindergarten, the recipe for which, by the way, is quite simple, you should familiarize yourself with useful properties The main ingredient of this dish is beets. It is not only delicious, but also very healthy vegetable. It contains folic acid and vitamins C, B, A. Also, beets are rich in phosphorus, magnesium, iron and fiber. In addition, it has a beneficial effect on the functioning of the gastrointestinal tract and the circulatory system in the body. All these properties make this vegetable simply indispensable in the children's diet. However, beets should be introduced as complementary foods to a child no earlier than eight to ten months old. Do not forget that this product is an excellent source of energy, because it contains carbohydrates necessary for the growing body of the child.

Beetroot. Ingredients

You don’t need any expensive products to make beetroot from kindergarten. The recipe for this soup involves the use of the following ingredients:

sour cream;
onions - 1 piece;
vegetable oil - to taste;
salt - to taste;
beets - 1 piece;
potatoes - 2-3 pieces;
water or meat broth - 1.5-2 liters;
parsley and dill - optional;
carrots - 1 piece;
sugar - to taste.

How to cook

First of all, it is necessary to thoroughly wash the beets and boil them together with the peel in a large amount of water until fully cooked.
After that, the vegetable should be cooled, peeled and cut into medium-sized strips.
Then you need to clean the vegetables. After that, raw potatoes must be cut into cubes, onions - into half rings, and carrots - into strips.
Next, carrots and onions must be simmered over low heat, adding oil and broth to the pan.
Now you should put potatoes, carrots, onions in boiling water and cook for about ten minutes.
After that, you need to put the beets in the pan, and five minutes before the readiness, salt the soup.
At the very end of cooking, add sour cream to the dish and boil all the products well. This is how beetroot (kindergarten) is prepared in children's institutions. The recipe includes only useful and natural products. When serving, the soup is often sprinkled with chopped parsley or dill.

Beetroot with meat. Ingredients

They rarely make beetroot with meat, as in kindergarten. Cooking recipes, however, provide for such an option. In order to prepare such a soup, you will need the following products:

water - 2 liters;
boiled eggs - 2 pieces;
meat (pork, beef) - 250 grams;
beets - 2 pieces (250 grams);
greens - to taste;
onions - 0.5 heads;
vegetable oil - 2 tablespoons;
carrots - 1 piece;
black pepper, salt - to taste.

Cooking method

First, the meat must be cut into small pieces and put to cook for thirty to forty minutes. If the soup is prepared for a small child, then after the product boils, you need to boil it for ten minutes and drain the water. After that, the meat should be poured with fresh water and cooked further.
While the meat is cooking, you need to take the beets, peel them and cut into thin sticks. Next, the vegetable must be fried for two to three minutes for vegetable oil, then cover with a lid and simmer over low heat for another twenty minutes. Juicy beets will cook in own juice, but if it is dry, you need to add two tablespoons of water to it.
Then you should peel and cut the carrots into cubes. Onions also need to be chopped into small pieces, add vegetables to the beets and fry with it over high heat for two to three minutes and simmer for ten minutes under closed lid.
After that, you need to cut the potatoes into cubes. Then it must be added to the cooked meat and boiled with it for fifteen minutes. Next, the beetroot should be salted and stewed vegetables should be added to it.
Now the soup must be brought to a boil again, removed from heat and let it brew for half an hour.

Secrets of baby food

This is how a baby beetroot is prepared. Baby food should be sparing, so if the dish is intended for a child, it is better not to add it. spicy seasonings. You can pepper the soup only if only adults will eat it. It is customary to serve the dish to the table with sour cream, chopped herbs and always with boiled egg. This is exactly what beetroot is offered to children, as in kindergarten. The soup recipe is easy to reproduce at home and delight these healthy dish all members of your family.

Another important nuance: the fact is that children love everything bright and colorful, so they will be more willing to eat colorful soup. If you cut the eggs into small pieces and throw them into the finished beetroot, the broth will turn yellow. Snow-white sour cream, red beets and juicy greens will create an appetizing and colorful ensemble that your child will love. Beetroot with sour cream, as in kindergarten, will become his favorite dish.

Beetroot in a multicooker. Ingredients

Everyone knows that dishes in a slow cooker are especially rich and juicy. In it, you can also cook the most delicate beetroot with the addition of chicken breast. Of course, they don’t cook it like that in kindergarten, but the recipe for preparing this dish will come in handy for every caring housewife who wants to please their kids with a tasty and healthy dish.

Ingredients:

carrots - 1 piece;
tomato juice - 1 glass;
chicken breast- 500 grams;
potatoes - 2-3 pieces;
water - 2.5 liters;
garlic - 1-2 cloves;
beets - 2-3 pieces.
greens (any) - optional;
pepper, salt - to taste;
vegetable oil - 1-2 tablespoons.

Cooking

To begin with, vegetables must be peeled and cut into cubes, beets into strips. Carrots, in turn, need to be grated on a coarse grater.
Then pour a little vegetable oil into the slow cooker and pour chopped vegetables into it. After that, the device must be set to the "baking" mode and fry the food with the lid closed for half an hour. Fifteen minutes after the start of cooking, pour a glass into the multicooker bowl tomato juice and simmer all ingredients until the end of the program.
Next, the potatoes need to be peeled and cut into large cubes. After the signal about the end of the program, you should throw the potatoes into the multicooker and pour it with a sufficient amount of boiling water. Now the device must be set to the “stewing” program for an hour and a half, after peppering and salting the future soup.
Toward the end of cooking, you should try the dish for salt and season with chopped garlic and herbs.

Beetroot is ready! It is nutritious and tasty soup will become a real decoration of your table.

Let's hope that, using the above recommendations, you can cook beetroot, like in kindergarten. The recipe for cooking the dish does not contain any secrets, but, unfortunately, it is not always possible to feel the unforgettable taste familiar from childhood. However, you can give your children great dish which will bring them many joyful moments. Bon appetit!

Calories: Not specified
Time for preparing: Not specified

Beetroot is almost borscht, but without cabbage. It is prepared with sausage, meat or lean meat, on broth, kefir or kvass, but for children they choose the most dietary and delicious option which I propose to you. You can cook beetroot like in kindergarten. The recipe with a photo will help you cook hot beetroot in chicken broth. While the broth is being cooked, the beets are stewed separately with the addition of water or a few tablespoons of the broth, and they are put into the soup almost ready. In addition to beets, you will need potatoes, onions, carrots and a little tomato paste for color. Beetroot is served with sour cream - it slightly acidifies the soup, making it tastier and more satisfying.
chicken broth for baby beetroot make not very rich and cook without the addition of spices and herbs. Transparency in this case is not necessary, since the soup will be seasoned with beets, which will color it in a bright saturated color.

Ingredients:

- chicken bouillon- 2 liters;
- beets - 2 pcs;
- potatoes - 3-4 pieces;
- carrots - 1 pc;
- onion - 2 small heads;
- tomato paste - 2 tbsp. l;
- vegetable oil - 2 tbsp. l;
- salt - to taste;
- sour cream - for serving.

How to cook with a photo step by step

Put the chicken pieces in a saucepan, pour two liters of cold water. Bring to a boil over high heat, immediately reduce heat to low. We collect foam with a slotted spoon. Add salt, cover loosely and cook for 40-50 minutes until the meat is ready.

We cut the beets into circles, then into thin short strips. Pour into hot oil. Stirring, simmer for 20-30 minutes until soft. In order not to burn, pour in a little water or broth.

We filter the finished broth. While it boils again, cut the vegetables for the beetroot. We cut carrots into strips, potatoes into cubes, onions into small cubes.

Pour carrots and onions to the beets, after evaporating all the liquid from the pan. Stir, cover and leave to simmer on low heat for 8-10 minutes.

Transfer the potatoes to the boiled broth. Cook at a low boil until tender.

Add to skillet with sautéed vegetables. tomato paste or we rub two or three fresh tomatoes (you can add canned ones with juice). Warm up, lightly fry the tomato.

Transfer the veggies to the pot with the potatoes. Stir, cook until done.

Before turning off, we check the softness of vegetables - beets, potatoes and carrots should become very soft, easily broken when pressed. Salt if necessary.

Pour hot beetroot on plates. Serve sour cream separately. For adults, you can acidify the soup with lemon juice and add ground pepper. Bon appetit!
And also very tasty

The traditional dish of Belarusian cuisine resembles borscht in taste and list of ingredients. But usually there is no cabbage in the composition, and it is served cold. In winter, hot beetroot becomes more relevant. The classic recipe for this soup and its variations are published below.

So that both color and taste ready meal turned out to be more saturated, already ready it needs to be left to infuse. The beets will have time to let the juice out during this time. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, spices, 360 g pork pulp, 2 onions, medium tomato.

Broth is boiled from meat in salt water.
Onions and carrots are fried vegetable oil, after which they cook for a couple of minutes already together with pieces of tomato without skin.
The beets are rubbed on a fine grater and sent to the fried vegetables.
At the end, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
After laying out a bright dressing in the broth, the liquid should boil for another 12-15 minutes.

Served with sour cream.

Recipe for cooking with tops

For cooking, you can use not only the beets themselves, but also the tops from it. Ingredients: 370 g vegetables with leaves, Bulgarian yellow pepper, carrot, onion, 200 g zucchini, garlic to taste, 2 l meat broth, salt, dried dill.

Small young beets are cut into thin circles, the tops are chopped into strips. These ingredients are poured into meat broth.
When the mass boils, you need to cook it for 12-14 minutes.
Onions and carrots are finely chopped, after which they are sautéed in vegetable oil until soft.
Potatoes and zucchini crumble into cubes, and pepper is also cut.
All prepared vegetables are laid out in the broth for beets.
The soup is salted, sprinkled with dill and boiled for about 15 minutes.

Served beetroot tops with chopped fresh garlic cloves.

Hot beetroot with meat

According to the classic recipe, the main meat component in beetroot should be beef on the bone.

Ribs, which are calculated on 1 piece per serving, are well suited.

Ingredients: approximately 800 g beef ribs, carrots and onions, 2 medium beets, a large spoonful of tomato paste without additives and the same amount of table vinegar, a bunch of greens, 2 potatoes, salt.

From beef ribs broth is brewing. The more they are used, the richer the taste of the dish will be.
If you want to reduce the calorie content of the dish, then you do not need to cook frying. All vegetables are used fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first pass all the listed ingredients, except for potatoes, in butter or ghee.
Fresh vegetables or the contents of the pan are sent to the pan. Potato sticks, vinegar and tomato paste are also added there.
The dish is salted and boiled until the potatoes are soft.

Beetroot is served in portions with finely chopped greens.

With added sausage

A more economical option for beetroot soup is sausage soup. It is better to take a smoked product. Ingredients: 320-250 g of sausage, 3-4 potatoes, 2 small beets, a bunch of greens, salt.

Peeled potatoes are cut into cubes, poured with salt water and boiled until tender.
Beets grated with medium divisions are sent to the pan.
When the potatoes are already softened enough, you can add chopped greens to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, laid out on plates and poured with hot beetroot.

In a slow cooker

If the house has a “smart pan”, it is quite possible to use it in the preparation of the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

The traditional soup dressing is prepared in the baking programme. For this, chopped onions and carrots are fried.
Large pieces of tomato are laid out with vegetables.
Beets are cut into medium slices and poured with lemon juice. This will allow the soup to eventually retain a bright appetizing color.
All vegetables are fried together for a couple of minutes, after which they are poured with water. About 2 liters will be enough. The future soup is salted and peppered.
It remains to add potato cubes, and cook a treat for 45 minutes in the "Soup" program.

You can eat beetroot not only hot, but also cold.

With chicken

It is delicious to cook such a first dish on chicken meat. It turns out no less satisfying than pork or beef. Ingredients: chicken breast, onion, 2 beets, 3 large spoons of tomato paste, 2 potato tubers, carrots, salt, aromatic herbs.

The broth is cooked from the fillet.
The beets are finely chopped, fried in oil along with chopped onions and carrots, after which they are poured with a small amount of water and stewed until soft.
Vegetables are transferred to the broth. That's where the potato wedges go.
The classic beetroot soup with chicken meat is cooked until the potatoes are soft.

Lastly, the dish is salted and sprinkled with aromatic herbs.

Beetroot, like in kindergarten

Beetroot soup is usually very popular with kids, especially the one served in kindergarten. A similar dish can be prepared at home. Ingredients: 3 small beets, a couple of potatoes, an onion, a large spoonful of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onion feathers, carrots, sour cream to taste.

Boiled beets are cut into small cubes.
The strained broth is brought to a boil, after which potato cubes are sent into it. If you throw a vegetable into cold water and gradually heat up, it will lose vitamin C.
For dressing, the remaining vegetables are finely chopped and fried on butter. When they become soft, tomato paste is added to the pan, a little broth is added and the components are simmered together for 7-8 minutes.
Onion-carrot dressing and beets are transferred to the broth. The soup is cooked until fully cooked.
Approximately 3-4 minutes before turning off the stove, sour cream is dissolved in the dish and chopped green onions are added.

Served with white or black crackers.

1. Pour water into a deep saucepan (4 liters in volume), put the bones, parsley root, and half of the carrots, and set to boil.

When a foam forms, remove it, reduce the heat to medium, and cook the broth until cooked, about 1.5 - 2 hours. The broth can be prepared without vegetables, but they will make our beetroot tastier. Roots and onions will have to cook with meat for about an hour, after which they need to be removed.

2. While the broth is cooking, prepare the dressing. To do this, chop the onion into a small cube, large beets (about 400 gr.) And grate the carrots.

3. Heat the pan over medium heat. Fry the onion in oil for a couple of minutes, add the carrots, mix and cook for five minutes.

4. Now we send the beets to the pan, and pass everything together until it becomes soft, about ten minutes.

When the beets are ready, put the tomato paste, mix, add vinegar, sugar, and add 200 ml. broth so that our vegetables are stewed in tomato sauce. Cook over low heat, stirring occasionally, 10-15 minutes.

5. Peel the potatoes and cut into cubes of approximately the same size so that they cook evenly during the cooking process. When the broth is ready, put the potatoes, bring to a boil, add a little salt, and cook over low heat for 15 minutes.

6. We put vegetable dressing into the broth with potatoes, let it boil, taste for salt, and add salt if necessary, add seasonings, and cook over low heat for about 15 minutes. In the meantime, cook the broth, look, which includes the same ingredients, only fresh.

7. We take lard and garlic, finely chop everything, and grind it in a cup with a pinch of salt and black pepper.

8. Add this mixture five minutes before readiness. After turning off the stove, we leave our soup to brew for about 10 minutes, during which time, all the contents of the pan will have time, exchanging tastes and aromas, to form a wonderful harmony of taste.

9. Our beetroot is ready, served with sour cream and herbs, enjoying the combination of excellent taste and health benefits. Bon appetit!