Hot classic beetroot soup with meat

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook hot classic beetroot soup with meat? Prepare your food. If necessary, defrost the meat by transferring it from the freezer to the bottom shelf of the refrigerator. Pork neck or tenderloin are suitable, but it is better to take the meat on the bone, then the taste of the soup will be more intense. In this case, boil it in one piece. When the pork is tender, remove it from the pan with a slotted spoon, shred it, remove the bone, and return it to the broth.

2. STEP 2

   

   Pour clean filtered water into the pan. Do not use tap water as this will negatively affect the taste of the dish. Rinse the pork pulp, dry it, cut off excess fat and films. Cut into small pieces. Transfer to a saucepan. Add ground dry roots (celery root, parsley). Add some salt. When it boils, reduce the heat to low and simmer for about 40-60 minutes until the pork is cooked through. Don't forget to skim off any foam that forms.

3. STEP 3

   

   Rinse the peeled onion and knife with cold water, so the onion juice will not irritate the mucous membranes of the eyes. Cut into small cubes. Wash the carrots thoroughly to remove dirt using a brush. Peel the skin with a knife or vegetable peeler. Also finely cut into cubes. Pour vegetable oil into the pan for frying. Reheat. First fry the onion until golden, then add the carrots and sauté the vegetables over low heat until soft (about 2-3 minutes).

4. STEP 4

   

   Wash and peel the beets. Cut it into thin slices. Send to vegetable frying. Stir-fry for about 5 minutes more until softened. To speed up the process, you can use ready-made boiled beets in vacuum packaging. You can not stew it, but simply cut it and add it to the soup 5-7 minutes before the end of cooking.

5. STEP 5

   

   Also wash the bell peppers and dry them with paper towels. Cut in half, remove the middle with seeds. Cut into strips and place in a frying pan. Add bay leaf, citric acid (at the tip of a teaspoon), tomato sauce, allspice. Fry the vegetables over low heat for about 3 minutes, stirring. Instead of citric acid, you can add a tablespoon of lemon juice.

6. STEP 6

   

   Pour a glass of boiled water into the pan. Cover with a lid and simmer over low heat for about 10 minutes after boiling.

7. STEP 7

   

   When the vegetables have steamed and become soft, place them in a saucepan with meat broth.

8. STEP 8

   

   Wash and peel the potatoes. Cut into small cubes. Add to soup. Cook it over medium heat until tender, about 10 minutes (it should break easily when pressed with a spoon).

9. STEP 9

   

   Peel the garlic. Pass it through a garlic press and add to the soup. Cook for another 3 minutes.

10. STEP 10

    

    Wash, dry fresh herbs, chop with a knife. Place in a saucepan. Or add dry dill. Stir. Turn off the heat and let the beetroot stew sit for 15 minutes, covered.

11. STEP 11

    

    Now pour into plates, sprinkle with chopped fresh herbs (dill, parsley, green onions), add a spoonful of sour cream (any fat content) and serve. Bon appetit!

Comments on the recipe

Eleno4ka

12.09.2023

4.8

I prepared a classic hot beetroot soup with meat. I used beef broth as a base, cooked the day before, which cut down the cooking time significantly. I also cooked beets yesterday. I replaced bell pepper and tomato with canned homemade lecho. I added a stalk of celery to the roast. The beetroot soup turned out very tasty, rich and aromatic! Thank you, znlena!

tatyanochka2022

12.09.2023

4.6

Hot beetroot soup, classic with meat, differs from borscht in that it is prepared without cabbage. But that doesn’t make it any less delicious! I found it thick, aromatic, rich and satisfying! I cooked beetroot soup with pork on the bone. Having put the pot with the bone on the fire, I started cooking vegetables. I did everything according to the recipe. First of all, I fried onions, carrots and beets. Then I added tomato paste, bay leaf and citric acid to the vegetables (it made the beetroot taste excellent!). I didn’t have bell peppers and roots, I cooked without them, and I also didn’t add allspice. Next, I stewed the vegetables under the lid for 10 minutes, adding a couple of ladles of hot broth, after which I sent them to the pan where the potatoes were already boiling. I also put chopped garlic there. I added salt and parsley at the very end. It turned out very tasty! I advise everyone to try it! Thanks a lot!

angela

12.09.2023

4.6

Great dish!!! Easy and simple to prepare. Thank you!!! Instead, my option.

IrinaPrimorochka

12.09.2023

5

I love this soup, but I cook it differently, as my mother taught me since childhood. You have a very bright beetroot soup! Mine is darker, rich beetroot color.

znlena

12.09.2023

5

Ira, how do you cook? With vinegar and sand?)

IrinaPrimorochka

12.09.2023

4.5

No, I boil the beets in advance until half cooked, usually in a double boiler. Then, when the potatoes are almost ready, I put the frying of onions, carrots and tomato paste and the beets, cut into strips, into the pan. I cook for another 15 minutes over low heat and leave on a warm burner. The beets are rich in color and do not boil down. I don’t put sugar in the beetroot soup; beets are sweet on their own!

znlena

12.09.2023

4.6

Well, my beets don’t cook either, due to the acid. And the color of beetroot depends on the type of beet. This one is purchased) Mom usually grows burgundy, her beets produce a dark burgundy color)