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Hot beetroot recipe. Children's beetroot - a step-by-step recipe with a photo Beetroot with sour cream in kindergarten

Hot Russian cuisine, very tasty first a dish that at first glance is very similar to borscht. Foods differ in that the beetroot is cooked without cabbage, and sometimes even without potatoes.

How to cook hot beetroot?

Hot beetroot cooking is not at all difficult, even a novice cook can handle the recipe. The recommendations below will allow you to quickly and easily cope with the task and prepare not only an appetizing, but also a bright, beautiful delicacy.

  1. Pre-cooked and chopped or stewed beets are added to the beetroot.
  2. To make the first dish a bright burgundy color, add a little vinegar or lemon juice to the beets.
  3. Beetroot can be served with sour cream, herbs and boiled eggs.

The recipe for hot beetroot with meat will help you prepare an incredibly mouth-watering first course. In this case, pork is used, but you can take any other meat, only the cooking time in each case will be different. If there is no good at hand tomato juice, it can be replaced with tomato paste diluted in water.

Ingredients:

  • water - 3 liters;
  • tomato juice - 1 glass;
  • pork - 300 g;
  • beets - 400 g;
  • carrots, onions - 1 pc.;
  • potatoes - 5 pcs.;
  • parsley - 1 bunch;
  • bite 6% - 1 tbsp. a spoon.

Preparation

  1. Boil the meat.
  2. Chopped onions are sautéed, grated carrots, beets are added, brought to its softness and tomato is poured in.
  3. The potatoes are cut into cubes and sent to the broth.
  4. After 15 minutes, spread the browned vegetables, boil for 5-7 minutes, add greens and after boiling the hot beetroot with meat is turned off.

Simple and affordable for everyone. It is better to use homemade chicken, the broth with it will be much tastier, but if you want it not to be too fatty, it is better to cook the beetroot in the second broth. The finished meat is removed, separated from the bones and added when serving.

Ingredients:

  • chicken - 1.5 kg;
  • potatoes - 400 g;
  • carrots, onions - 100 g each;
  • beets - 500 g;
  • tomato paste - 50 g;
  • cloves of garlic - 2 pcs.;
  • green onions- 1 bundle;
  • water - 2.5 liters.

Preparation

  1. The chicken is divided into parts, filled with water and boiled.
  2. Add potatoes.
  3. Chopped onions and carrots are sautéed.
  4. Boiled beets are grated and fried with tomato.
  5. Onion frying and beets are spread in broth, garlic, spices and herbs are added.

Lean hot beetroot, classic recipe which is presented below, although it is prepared without adding meat, it turns out to be very appetizing. It is very convenient that one dish is required to cook the beetroot, the vegetables are first stewed in it, and then water is poured into it. A cauldron is best suited for these purposes.

Ingredients:

  • onion - 2 heads;
  • large carrots - 1 pc .;
  • beets -1 pc.;
  • large tomato - 1 pc.;
  • potatoes - 5 pcs.;
  • water - 2 liters.

Preparation

  1. Fry until half cooked chopped onions, carrots, beets, diced tomatoes and stew for about 15 minutes.
  2. Add potatoes and pour in water, bringing the beetroot to the desired density.
  3. When the potatoes are cooked, the beetroot is ready.

Hot beetroot like in kindergarten - recipe


Hot beetroot as in kindergarten, the classic recipe of which is presented below, will allow you to cook this fragrant and mouth-watering dish at home, which many have loved since childhood. This first course can be cooked in water or broth. A feature of the Sadikovsky beetroot is that sour cream is added to it at the end of cooking, and then brought to a boil.

Ingredients:

  • large beets - 1 pc .;
  • potatoes - 3 pcs.;
  • water - 1.5 liters;
  • onion, carrot - 1 pc.;
  • sour cream.

Preparation

  1. Boiled beets are cut into strips.
  2. Onions and carrots are sautéed in oil.
  3. Potatoes, vegetables are dipped in boiling water or broth and boiled for 10 minutes.
  4. Add the beets, add some salt and cook until the potatoes are soft.
  5. At the end, add sour cream, bring the hot beetroot for children to a boil and turn it off.

Hot and pork ribs- a hearty and tasty first course. To make the beans cook faster, it is better to pour it for at least a couple of hours cold water, and then boil. It is preferable to use a homemade tomato, but if it is not available, you can take a store-bought tomato juice.

Ingredients:

  • pork ribs - 500 g;
  • potatoes - 5 pcs.;
  • beans - 100 g;
  • beets - 2 pcs.;
  • pepper, onion - 1 pc.;
  • tomato - 500 ml;
  • lard - 1 tbsp. a spoon;
  • greens.

Preparation

  1. Pork ribs are boiled.
  2. Cut the potatoes into pieces and throw them into the broth.
  3. Heat lard in a frying pan, add pepper, onion, garlic and stew for 10 minutes.
  4. Add grated beets, tomato and stew until the beets are soft.
  5. When the potatoes are cooked, add frying, boiled beans, spices, salt and boil for 5 minutes.

Hot beetroot with egg is not only very tasty and nutritious, but also very aesthetically pleasing. A boiled egg perfectly complements the taste of beetroot and beef. Together with green onions you can add any other chopped greens that homemade ones like to a hot meal, the food will be tastier from this.

Ingredients:

  • beef - 700 g;
  • beets - 300 g;
  • potatoes - 3 pcs.;
  • boiled eggs - 2 pcs.;
  • green onions -1 bunch;
  • salt, herbs, sour cream.

Preparation

  1. Cut the beef into pieces, pour 3 liters of water and cook until tender.
  2. Add potato wedges.
  3. The beets are grated, fried and sent to the broth.
  4. Salt, add chopped onion and let it brew for 15 minutes.
  5. When serving, sour cream and a piece of boiled egg are placed on the plates.

Hot beetroot, the recipe for which is presented below, is prepared without potatoes, but with cabbage. The dish is similar to borscht, but it is prepared with some peculiarities. To understand what beetroot is, you need to try it yourself at least once. Due to the addition of a large amount of beets, the food becomes rich in color and sweetish taste.

Ingredients:

  • cabbage - 300 g;
  • beets - 400 g;
  • carrots, onions - 1 pc.;
  • garlic - 2 cloves;
  • oil, salt, herbs.

Preparation

  1. Chopped onions are fried.
  2. Carrots and beets are chopped into strips, also fried, poured in 20-30 ml of water and stewed for 20 minutes.
  3. Cabbage is chopped, crumpled and sent to the rest of the vegetables.
  4. Boil water in a saucepan, spread vegetables, boil for 15 minutes and add herbs.

Hot beetroot, the classic recipe of which is presented below, is prepared without adding potatoes and other vegetables that are used to seeing in the first courses. Only beets and tomato puree are used here. You can cook such a soup in meat, chicken or vegetable broth.

Ingredients:

  • beets - 5 pcs.;
  • broth - 2 liters;
  • tomato puree - 3 tbsp. spoons;
  • vinegar 6% - 1 tbsp. a spoon.

Preparation

  1. Beets are grated and stewed with oil and vinegar.
  2. Send the contents of the pan into a saucepan with broth, put spices, tomato, add some salt.
  3. Boil for 15 minutes.
  4. When served in hot soup beetroot can add sour cream and herbs.

Hot beetroot with tops, the recipe for which is presented below, turns out to be very healthy and tasty. In cooking, root crops are widely used, and the tops are often thrown away, and it is completely in vain, because it contains many vitamins. Beetroot with tops is good to cook in spring, when the greens are juicy.

Ingredients:

  • broth - 2 liters;
  • beets with tops, potatoes - 3 pcs.;
  • carrots, onions - 2 pcs.

Preparation

  1. Beets and carrots are chopped into strips or grated, the onions are finely chopped, and the potatoes are cut into cubes.
  2. Beet greens and green onions are finely chopped.
  3. Fry onions until golden brown, add carrots and beets.
  4. Potatoes are dipped into the broth and simmered until soft.
  5. The contents of the pan are added, and after 5 minutes, the tops, herbs, spices, and salt are added.
  6. Beetroot with sour cream is served.

Hot beetroot in a slow cooker - a classic recipe


It is even easier to cook hot than on the stove. First, the meat is fried on a suitable program, then vegetables are added, water is poured in and the dish is brought to readiness. In summer, it is best to use seasonal vegetables, and in winter, tomato paste or homemade tomato, if available, is fine.

1. Pour water into a deep saucepan (4 liters), put the seeds, parsley root, and half of the carrots, and set to cook.

When the foam forms, remove it, reduce the heat to medium, and cook the broth until tender, about 1.5 - 2 hours. The broth can be prepared without vegetables, but they will make our beetroot more delicious. Roots and onions will need to be cooked 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 small cubes, large beets (about 400 gr.) And grate the carrots.

3. Preheat a skillet over medium heat. Fry the onions in oil for a couple of minutes, add the carrots, mix and cook for five minutes.

4. Now send the beets to the pan and sauté everything together until they become soft, about ten minutes.

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

5. Peel the potatoes and cut them into cubes of approximately the same size so that they cook evenly during cooking. 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. Put the vegetable dressing in the broth with potatoes, let it boil, taste it with salt, add salt if necessary, add seasonings, and cook over low heat for about 15 minutes. In the meantime, the broth is boiling, look, which includes the same ingredients, only in fresh.

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

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

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

Beetroot and cabbage soup - a kind of lightweight borscht options, designed for lovers of the corresponding vegetables. Well, if seriously, then this is extremely healthy soups... Beetroot is practically indispensable for normalizing digestion. This is necessary, since the kids eat both kindergarten and homemade dishes, and the cuisine in each family is different. So that the kids are not damaged by unusual food, vegetable soups and beetroot soup are included in the kindergarten diet - some of the most popular.

Beetroot as in kindergarten - general cooking principles

Kindergarten beetroot cooked in a classic, memorable style from childhood - hot vegetable soup... It can be welded using meat broth, on water or beet broth. If the soup is prepared for children, it is advisable to take lean cuts of beef or chicken breast for the broth. Soup cooked in water or broth turns out to be quite good, if you fill it with medium-sized pieces or rings boiled sausage.

The main set of vegetables is beets, onions, potatoes and carrots. Beets in the soup of the same name are never used raw. It is pre-boiled in a significant amount of water or stewed. Carrots and onions must be sautéed on a creamy or vegetable oil... As a rule, tomato is added to this roast. The potatoes are placed in the soup, without subjecting them to preliminary heat treatment, but dipped only in boiling liquid.

Often the beetroot is supplemented with boiled, halved eggs and herbs. Add it in crushed form a couple of minutes before cooking or directly when serving.

The soup is served hot with sour cream. The classic recipe involves adding sour cream to the pan at the end of cooking and boiling for a short time after that.

Classic kindergarten-like beetroot recipe (with sour cream)

Ingredients:

Dark beets - one large;

Three potatoes;

One and a half liters of water (any meat broth is possible);

Small onion;

Sunflower, highly refined oil;

Sour cream;

Carrot, medium-sized.

Cooking method:

1. Thoroughly rinse the dirt off the beets. Without peeling, place the root vegetable in a saucepan and, pouring plenty of water, boil until cooked. Then cool by placing a bowl under cold water, peel and cut into medium strips.

2. In a frying pan over low heat, heat two tablespoons of oil, dip in half rings of onion and carrots cut into thin strips. Saute the vegetables until soft and golden over a large portion of the onion.

3. Boil water or cooked meat broth ahead of time. Dip the chopped potatoes and sauteed vegetables into the boiling liquid, continue cooking at a moderate boil for 10 minutes.

4. Add the beets and continue cooking until the potatoes are tender enough. Salt the soup five minutes before cooking, be sure to remove the sample. Add sour cream at the end and boil well, but not too long.

Beetroot like in kindergarten on chicken broth with tomato

Ingredients:

Chilled chicken breast (fillet) - 350 gr.;

400 gr. boiled beets;

Small onion head;

Potatoes - 450 gr.;

40 gr. sour cream, fat content up to 20%;

A spoonful of thick tomato;

Butter - one and a half teaspoons;

Liter of water;

Small carrots.

Cooking method:

1. Beets cooked in advance and peeled cold, cut into small, short cubes. If you are making soup for children, you can squeeze figures out of beets using small cookie cutters.

2. Prepare the broth. Rinse the breast fillets under cold water. Place the chicken in a saucepan and, pouring water over it, put it on high heat. After bringing to a boil, remove all foam from the broth, reduce the temperature to medium and cook for another half hour.

3. Remove the cooked meat, and instead of it, dip the potatoes cut into thin cubes into the broth.

4. While the potatoes are cooking, prepare the vegetable dressing. Put onion chopped into quarters of rings in butter melted in a frying pan. Immediately put carrots cut into thin strips to it and, stirring well, fry until softened. Then add tomato to the vegetables, add a little broth and simmer for at least another quarter of an hour.

5. When the potatoes are half cooked, send the vegetable dressing to the pan, lower the fillets, which have been disassembled into pieces. Bring the beetroot until cooked, covered over low heat. The potatoes should soften well.

6. Five minutes before cooking, adjust the taste of the soup with salt, add sour cream.

Recipe for a delicious beetroot like in a kindergarten for a multicooker

Ingredients:

Two liters of ready-made meat broth;

Boiled beets - 4 medium-sized root vegetables;

Two onions;

Four potatoes;

Large and sweet carrots - 1;

Juice from half a large lemon;

Sugar - 1 tbsp. l .;

Three tablespoons of quality vegetable oil;

Boiled eggs;

Sour cream;

Finely chopped: dill, onion feathers, parsley - a couple of spoons each.

Cooking method:

1. Cut the peel off the beet with a thin layer. Grate the pulp with a coarse grater and, transferring to a bowl, set aside.

2. Turn on the multicooker in frying mode. Pour the oil into a bowl and fry the medium-sized onion until transparent. Add the carrots grated to the coarse shavings and fry until softened.

3. Cut the potatoes into cubes or cubes, put them in a bowl to the fried vegetables and pour over everything with the meat broth that has cooled down after boiling.

4. When the potatoes are almost ready, after about twenty minutes, add salt, add sugar, pour in lemon juice. Add the beets and continue cooking without changing the mode until tender.

5. At the end, push three cloves of garlic into the soup through a press, add fresh herbs, and let the beetroot brew for ten minutes.

6. When serving, add half a boiled egg to each serving, season with sour cream.

Kindergarten-style beetroot with eggs

Ingredients:

Beef pulp - 300 gr.;

250 g beets;

Half a onion;

Small carrot;

Two tablespoons of unscented oil;

Fresh greens dill - a few branches;

Two hard-boiled eggs.

Cooking method:

1. Cut the water-washed beef into small pieces and cook in two liters of water. After boiling, boil the meat for ten minutes, then drain the broth. Pour clean water into a saucepan with beef and boil the meat, within 40 minutes from boiling.

2. Cut carrots and beets into thin cubes of approximately the same size, potatoes into cubes, and onions into small pieces.

3. While the broth is preparing, in vegetable oil, fry the beets for 2 minutes, cover and simmer for 20 minutes. Be sure to stir regularly. Ideally, beets should simmer exclusively in own juice, but if it is not enough, add a little broth.

4. Then add the onions and carrots and sauté at high temperature for about two minutes. Cover the pan with a lid again, continue heating for at least ten minutes.

5. Put the potatoes in the boiling broth, and after 20 minutes add vegetable stew... Season the soup with salt, add finely chopped eggs, boil the potatoes until soft and remove from heat.

6. Serve the beetroot with fresh herbs, seasoned with sour cream.

Lean beetroot recipe like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potatoes - two small tubers;

Two teaspoons table vinegar;

Small carrot;

Half an onion head;

Refined oil - 2 tbsp. l .;

Rafinated sugar;

Sprigs of young greens of dill or parsley;

One boiled egg.

Cooking method:

1. Boil the peeled beets until tender in two liters of good filtered water. Cool the root vegetables without taking them out of the broth. It is best to do this in the evening, then the broth will become brighter in color.

2. Chop the cooled beets on a coarse grater, sprinkle with vinegar, mix and set aside for a while.

3. Bring the beetroot broth to a boil and add the diced potatoes.

4. Fry the onion slices in vegetable oil until even golden brown. Add coarsely grated carrots to the pan and heat until soft enough and the onions are browned. Transfer the roast to the pan

5. When the potatoes are noticeably soft, add the beets. Do not place the beets before the potatoes are cooked. Under the influence of vinegar, it can become coarse and will not break down.

6. Bring the beetroot to a boil. Adjust the flavor of the soup with salt and sugar, cover and remove from the stove.

7. Serve after a quarter of an hour, adding chopped egg, herbs and sour cream.

Beetroot like in kindergarten with sausage

Ingredients:

200 gr. boiled sausage without bacon and bacon;

A kilogram of sweet beets;

A liter of water or meat broth;

One carrot;

Small onion;

20 gr. creamy homemade oil;

Table vinegar, 9% - an incomplete spoon;

Two spoonfuls of thick tomato paste.

Cooking method:

1. Boil the beets washed from the dirt in a sufficient volume of water, cool. Then peel and cut into thin, similar to homemade noodles, stripes.

2. Fry until tender. butter carrots, chopped into strips, along with half rings of onions. Add the tomato, stir well, heat for about a minute and set aside from the stove.

3. Bring the pre-cooked bone broth to a boil over high heat. Dip vegetables fried with tomato into it, add sausage, cut into strips or cubes.

4. Heat flour in a dry skillet until creamy. Dilute it by adding hot broth and pour the mixture into a saucepan.

5. Add the vinegar, lightly salt the soup, and remove the sample to sweeten the soup. After boiling, simmer the beetroot soup for 10-12 minutes over low heat, remove from the stove and let stand for a while.

Beetroot like in kindergarten - cooking tricks and useful tips

Try to get Bordeaux beets, they have a darker color and a pleasant sweetish taste.

If you do not need beet broth to make the soup, bake the root vegetable tightly wrapped in foil in the oven, or place it in a bag in a microwave for a quarter of an hour. This will not only save time, but it will also save a little more micronutrients.

Instead of vinegar, you can use freshly squeezed lemon juice. Its acid has the same properties.

There are recipes for transparent beetroot. For them, light beets are chosen, and they are boiled along with the meat, from the very beginning of the broth preparation.

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

In order for both the color and the taste of the finished dish to turn out to be more saturated, it must be left ready to infuse. During this time, the beets will have time to start up the juice. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

  1. Broth is cooked from meat in salted water.
  2. Onions and carrots are fried in vegetable oil, after which they are cooked for a couple of minutes together with slices of tomato without the skin.
  3. The beets are finely grated and sent to the fried vegetables.
  4. At the end, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
  5. After putting the bright dressing in the broth, the liquid should boil for another 12-15 minutes.

Served with sour cream.

Cooking recipe with tops

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

  1. Small young beets are cut into thin slices, and the tops are chopped into strips. These ingredients are poured over with meat broth.
  2. When the mass boils, you need to cook it for 12-14 minutes.
  3. Onions and carrots are finely chopped, then sautéed in vegetable oil until soft.
  4. Potatoes and zucchini are crumbled into cubes, and pepper is also cut.
  5. All prepared vegetables are laid out in beet broth.
  6. The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Served with beetroot tops with chopped fresh garlic cloves.

Hot beetroot with meat

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

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

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

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

Beetroot is served in portions with finely chopped herbs.

With the addition of sausage

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

  1. Peeled potatoes are cut into cubes, filled with salt water and cooked until tender.
  2. Beets grated with medium divisions are sent to the pan.
  3. When the potatoes have 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 multicooker

If the house has a "smart pot", it may well be used in the preparation of the discussed dish. Ingredients: 2 medium beets, half a large onion, large meaty tomato, 2 potato tubers, lemon, salt, pepper mix.

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

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

With Chiken

It is delicious to cook such a first dish on chicken meat... It turns out to be 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.

  1. Broth is cooked from the fillet.
  2. The beets are finely chopped, fried in oil along with chopped onions and carrots, then poured with a little water and stewed until soft.
  3. Vegetables are transferred to broth. Potato sticks are also sent there.
  4. Brewed classic beetroot with chicken 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.

  1. Boiled beets are cut into small cubes.
  2. The strained broth is brought to a boil, after which potato sticks are sent to it. If you put a vegetable in cold water and gradually heat it, it will lose vitamin C.
  3. For dressing, the remaining vegetables are finely chopped and fried in butter. When they become soft, tomato paste is added to the pan, a little broth and together the ingredients simmer for 7-8 minutes.
  4. The onion-carrot dressing and the beets are transferred to the broth. The soup is cooked until fully cooked.
  5. About 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 croutons.

Each person has their own memories of a carefree childhood. Some remember how they went to the village to see their grandmother, others keep in their memory a trip to the zoo with their parents, and still others cannot forget the taste of their favorite dish and now puzzle over how to cook beetroot, like in kindergarten. The recipe for this dish is simple and does not require any special culinary skills. It is about him that we will talk about in this article.

About the benefits of beets

Before you learn about how to make a beetroot, like in kindergarten, the recipe for which, by the way, is quite simple, you should familiarize yourself with useful properties the main ingredient in 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 irreplaceable in the children's diet. However, beets should be introduced as complementary foods to a child no earlier than eight to ten months of age. Do not forget that this product is an excellent source of energy, because it contains carbohydrates necessary for a growing child's body.

Beetroot. Ingredients

You don't need any expensive products to cook kindergarten beetroot. The recipe for this soup uses the following ingredients:

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

How to cook

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

Beetroot with meat. Ingredients

Rarely make beetroot with meat, as in kindergarten. Cooking recipes, however, provide for this 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

  1. First, the meat must be cut into small pieces and cooked 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.
  2. While the meat is cooking, you need to take the beets, peel them and cut them into thin cubes. Next, the vegetable must be fried for two to three minutes in vegetable oil, then cover and simmer over the lowest heat for another twenty minutes. Juicy beets will cook in their own juice, but if they are dry, you need to add two tablespoons of water to it.
  3. Then you should peel and cut the carrots into cubes. Chop the onion 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 a closed lid.
  4. After that, you need to cut the potatoes into cubes. Then it must be added to the cooked meat and cooked with it for fifteen minutes. Next, salt the beetroot and add stewed vegetables to it.
  5. Now the soup must be brought to a boil again, removed from heat and let it brew for half an hour.

Baby food secrets

This is how a child's beetroot is prepared. Baby food should be gentle, so if the dish is intended for a child, it is better not to add hot spices... You can only pepper the soup 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 how the beetroot is offered to children, as in kindergarten. The soup recipe is easy to reproduce at home and delight these healthy dish all your family members.

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 certainly love. Beetroot with sour cream, like in kindergarten, will become his favorite dish.

Beetroot in a slow cooker. Ingredients

Everyone knows that dishes in a multicooker are especially rich and juicy. You can also cook the most tender beetroot in it with the addition of chicken breast... Of course, in kindergarten it is not cooked like that, but the recipe for this dish will come in handy for every caring housewife who wants to please their little ones 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

  1. First, you need to peel the vegetables and cut the onions into cubes and the beets into strips. Carrots, in turn, need to be grated on a coarse grater.
  2. Then pour a little vegetable oil into the multicooker and pour the 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, you need to pour a glass of tomato juice into the multicooker bowl and simmer all the ingredients until the end of the program.
  3. 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 fill 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 having pepper and salt the future soup.
  4. Towards the end of cooking, you should taste the dish with salt and season with chopped garlic and herbs.

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

Hopefully, using the above recommendations, you will be able to cook beetroot like in kindergarten. The recipe for 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 give them a lot of joyful minutes. Bon Appetit!