Beetroot fridge is an easy-to-prepare cold summer soup that helps to transfer heat well. This dish comes from the culinary traditions of the Baltic peoples.
According to classical recipes, a refrigerator is prepared with the addition of sour cream, kefir or fat cream. Various finely chopped greens are also introduced. It can be green onion feathers, cilantro or parsley, dill or even sorrel with mint. Here you can show your imagination and choose a mixture of herbs to your liking.
Beetroot fridge is a very nutritious and healthy soup, as many products for its preparation (including greens rich in vitamins C and E) do not undergo heat treatment. Try to make a beetroot refrigerator to fully appreciate all its taste and benefits!
Beetroot fridge (step by step recipe) - general principles of preparation
Beetroot for a refrigerator is suitable for any. But it’s better to take a young one. It will cook faster and it will turn out, in finished form, much softer. Readiness itself should be checked with a fork. If it comes in softly, then the beets are ready. The main thing is that the fresh vegetable is not spoiled and not softened.
The refrigerator is mainly cooked without meat. But, if you decide to add it, then you need to add the cooled meat without broth. A traditional soup is prepared only on a beet broth seasoned with salt, lemon juice and sometimes sugar.
Be sure to add boiled chicken eggs (to the steep), fresh cucumber and greens to the soup. Refueling such a soup is not necessary. But, if you really want, then liquid sour cream, kefir, yogurt or milk are suitable for this.
Some step-by-step recipes for beetroot chilli also add boiled potatoes with carrots, radishes, sausages and fresh onions.
All chopped ingredients in the pan must be mixed with the dressing, then pour the broth or water. After you add seasonings and salt, mix everything with a ladle and send for an hour in the refrigerator.
Beetroot Fridge: A Classic Step-by-Step Recipe
Ingredients:
• 200 g of beef or veal;
• 200 g beets;
• 200 g of fresh cucumbers;
• four chicken eggs;
• bunch of green onion feathers;
• a can of sour cream;
• half a lemon;
• salt to taste;
• ground black pepper to taste.
Cooking method:
1. The very first step in preparing a refrigerator is to prepare the beets. We rinse it in water from dirt and sand. We clean the housekeeper or knife from the skin.
2. Dip peeled beets in a pot of water.
3. We put it to cook. We do not add salt yet.
4. When foam appears on the surface of the burgundy from beet broth juice, remove it.
5. Cook with a half-closed pan lid.
6. Beets will cook for a long time, for this process you can take a pressure cooker. So the preparedness of the root crop will come a little faster.
7. Rinse the meat under a stream of running water.
8. Put a piece of meat in a separate pan.
9. Fill with cold water. To speed up the cooking process, you can add a little lemon juice to the water.
10. We put on a strong fire stove.
11. We are waiting for boiling. Then a foam will pop up, which must be removed with a spoon or slotted spoon.
12. Take another small pot and lay raw eggs in it.
13. Fill the eggs with water and set to cook for 10-13 minutes to a "hard-boiled" state.
14. In the meantime, we are engaged in other products for the beet chill. A step-by-step recipe continues with the processing of cucumbers. They need to be thoroughly washed in water. If the cucumbers are large, you need to clean off the thick skin. If young, use them whole, removing only the “assholes”.
15. So, peeled cucumbers cut into thin strips.
16. We put the cucumbers in a clean pot with a volume of about 2.5-3 liters. In it we will collect a beetroot cooler.
17. The feathers of green onions sorted out from unsuitable specimens.
18. Dip selected onion feathers into a bowl of cold water.
19. At the same time, turn on the cold water from the tap.
20. Take the onion from the bowl and wash it under running water.
21. Then lay on a clean towel to remove excess moisture.
22. Cut the onion into small rings.
23. We shift the onions to the cucumbers in the pan.
24. By this time, the eggs have already been cooked. We put them under a stream of cold water. So they cool quickly.
25. Peel the eggshells.
26. Cut them into strips. One egg can be left for decoration if desired.
27. Add to the onions and cucumbers.
28. We spread the cooked beets from the broth.
29. The broth is left to cool.
30. When the beets cool slightly, cut it into thin slices, and then into straws.
31. We take out the meat from the broth (it should be soft, brought to full culinary readiness). This will require at least an hour and a half.
32. Cut into strips boiled meat.
33. Mix the meat, beets and transfer to other products in a pan.
34. Pour sour cream there (should be approximately 200-250 ml).
35. Season with salt and ground black pepper.
36. Squeeze the juice from half a lemon, make sure that grains are not caught. It should turn out about 40-45 ml. You can use juice with pulp.
37. Pour lemon juice into the refrigerator.
38. We mix everything.
39. Take a saucepan with a cooled beetroot broth.
40. Through a sieve we pour the broth into a pot with products almost to its full volume. Now you can vary the density of the finished refrigerator.
41. Then we mix everything.
42. We send the soup to the refrigerator to cool.
43. Literally after 15 minutes, a beet chill can be served.
44. Pour the soup into plates and decorate with the remaining egg halves and feathers of greenery.
Marinated beetroot sausage with a sausage: a step by step recipe
Ingredients:
• 200 g pickled beets;
• 150 g of potatoes;
• 100 g of red radish;
• 100 g of fresh cucumbers;
• two chicken eggs;
• 200 g of cooked sausage;
• a mixture of fresh herbs of spicy herbs;
• half a lemon;
• 500 ml of kefir without additives (biokefir can be);
• salt to taste;
• ground pepper to taste.
Cooking method:
1. From the very beginning we will put water in a kettle to boil.
2. When it boils, remove the kettle from the stove and leave the water to cool. It will be needed at the end of the step-by-step preparation of a beet chill.
3. Rinse the potatoes with clean water.
4. Put it in the pan.
5. There we place raw chicken eggs.
6. Fill with water and set to cook. We will then clean these products, so we don’t have to worry about the appearance of foam.
7. Take pickled beets. We release it from the marinade, it is not required in the recipe.
8. Cut the beets into small cubes.
9. We shift to the pan for the refrigerator.
10. Rinse and, if necessary, peel the radish.
11. We also cut it into small cubes.
12. Wash fresh cucumbers.
13. Cut off their "assholes" and clean off thick skin. Cucumbers with delicate thin skin are left unpeeled.
14. Cut the cucumbers on a cutting board first into thin slices along, then into long slices. Then cut across into cubes.
15. We cook boiled sausage (you can take a doctor’s or even boiled sausages) like cucumbers. We get a hill of small sausage cubes.
16. In the pan with beets we transfer the chopped cucumbers, radishes and sausage.
17. Go back to the potato pan. We put it in a plate for natural cooling. Potatoes cannot be placed under cold water, otherwise it will be hard, as if they were not cooked.
18. And we put the eggs under a stream of cold water for several minutes.
19. Then we wipe the eggs with a clean cloth from the water.
20. We clear them from the shell.
21. Cut into small cubes on a cutting board. You can just chop them into crumbs with a table knife.
22. Slightly cooled potato tubers peeled from thin skin.
23. Cut potatoes as well as other products into small cubes. Slicing of all products in one dish should be uniform.
24. We take the greens selected for the recipe and sort it out manually.
25. Then immerse in a bowl of cold water and mix with your hands.
26. We take the greens out of the water.
27. We shift to a clean, dry (paper-based) kitchen towel. So get rid of excess fluid.
28. Next, finely chop the leaves on the cutting board.
29. In a saucepan with a beetroot blank, where there are already beets, cucumbers, radishes and sausages, put the potatoes and eggs.
30. There we pour kefir and spread the shredded greens.
31. Season with salt and ground black pepper.
32. Squeeze juice from half a lemon.
33. Filter the juice through a sieve and pour into the refrigerator.
34. Everything is thoroughly mixed with a ladle.
35. Now add to the full volume of the pot of boiled cold water from the kettle. She was boiling at the very beginning of step-by-step cooking.
36. Close the pan with a lid.
37. We put in the refrigerator for cooling and insisting.
38. We serve, decorating with the remaining greens and sour cream.
Beetroot Fridge (step by step recipe) - tricks and tips
• Pickled beets can be prepared by yourself. To do this, clean it, cut into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.
• If desired, curd cheese can be added to the refrigerator to decorate the taste of the dish.
• To get a rich color, you can add a little vinegar to the beet broth.
• Ingredients can be cut not only into cubes, but also into strips.
• For the sour taste of the refrigerator, you can add brine or lemon juice to it.
• For a more interesting taste, the refrigerator can be seasoned with mineral water or kvass.
• You can serve the cooler both in seasoned and mixed form, as well as all components separately.
• The finished refrigerator should be stored in the refrigerator for no more than a day.
