Composition / ingredients
Step-by-step cooking
Step 1:
How to cook soup with beets and cucumbers? Prepare all the necessary products according to the list. Cucumbers can be used both pickled and salted.
Step 2:
Peel beets, potatoes, carrots, garlic and onions. Rinse all the vegetables, herbs and bay leaf in cold water and dry with paper napkins.
Step 3:
Next, all the vegetables need to be chopped. Choose the cutting method for yourself, it can be cubes, strips or large cubes. I like it when each of the ingredients is felt separately in the soup, and therefore I usually cut everything into cubes. So, cut onions, carrots and beets into bars of the same size.
Step 4:
Chop cucumbers as well as other vegetables.
Step 5:
Cut the potatoes into thick strips.
Step 6:
Put the broth on the stove and bring to a boil. Put the potatoes in a saucepan, reduce the flame to medium and cook until the potatoes are ready. It will take from 10 to 20 minutes, depending on the type of potato and its size.
Step 7:
Heat a small amount of refined oil in a frying pan. Send the beets, carrots and onions to fry. Stirring, cook over high heat until the onions and carrots have a golden hue.
Step 8:
Send the pickled cucumbers to the frying pan. Fry everything together for about a minute.
Step 9:
Pour 3-4 tablespoons of pickle from cucumbers into the frying pan or take the broth from the pan. Cover and simmer over medium heat until all components are soft (about 15-20 min.).
Step 10:
At this time, cut the tomatoes into cubes. I usually use cherry for soup, they are sweet, which makes the taste of the finished dish balanced. If desired, tomatoes can be pre-peeled. Chop the garlic as finely as possible or pass it through a press.
Step 11:
When the potatoes are ready, put the beetroot roast and bay leaf in a saucepan. Add salt to taste. Increase the heating of the stove to the maximum. After the signs of boiling appear, add tomatoes and garlic to the soup. Leave to boil for a few seconds and remove the pan from the heat. Let the soup brew for at least 15 minutes.
Step 12:
When serving, sprinkle the fragrant soup with finely chopped herbs.
Step 13:
Offer everyone a plate of ground black or allspice.
Very tasty with sour cream, be sure to try it!
Bon appetit!
Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one glass per serving - if the soup is very thick, to 1.5-2 glasses - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".
How easy is it to peel tomatoes? Wash them, make criss-cross incisions on top with a sharp knife. Put it in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin.
Caloric content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
