Beetroot soup, borsch - how to cook soup puree of various vegetables, a step by step recipe photos

According to nutritionists, including soups champion utility it is well-known soup. It is in the traditional Ukrainian borsch found most harmonious blend of nutrients, trace elements, vitamins and all this at a relatively not high calorie.

Alas, but, according to the same nutritionists, many, such a wonderful dish will not eat even at gunpoint. Most often it is the children who do not like coarse texture and taste of boiled beets. Holetsistitchiki ulcer and would be happy to borschetsa pohlebat, but it is forbidden fat doctors, and with coarse fiber beet and cabbage have to be careful.

Beautiful ruby ​​soup prepared with various vegetables included in the classic red soup, can solve these problems, to preserve all useful and minimized unpleasant moments.

How to cook soup from a beet and vegetables

We start, as always, with zazharki. Shinkuem finely the onion, carrot, celery, white roots (or take dried), fry in a small amount of vegetable oil directly into the pan.

In the next tab are colored vegetables: beets, bell pepper, tomato.

To beet is not lost color and turned into the end of cooking into something gray-brown-unappetizing, we need two things: fat and acid. In vegetable oil we fry the beets, and tomatoes will provide the acid. You can use tomato puree, tomato paste, tomato juice or a tomato, fresh or frozen, it is desirable to remove the skin. Pepper, too, will all: fresh, frozen or dried.

This tab should not be fried as much as stew, so if the pot went not fresh juicy tomatoes, and thick concentrated tomato puree, you need to add a little broth (or water if the soup is our vegetarian). Cover the pan with a lid, transfer to a medium heat and leave for ten minutes while preparing the next tab.

Next, we will go white cabbage, potatoes and green beans (preferably yellow or magenta). Vegetables cut enough into large chunks. Advance not to defrost nothing.

It was at this point we will finally decide our vegetable soup and a purely vegetarian or, after all, meat. If Skoromniy, it's time to add the meat product. It can be cooked meat broth or beef. From the standpoint of ease of preparation of dishes and speed unrivaled turkey and chicken. Stuffing can be, even without defrost, just naplastat large chunks and put on survived until half-colored vegetables.

In the meat layers spread beans, cabbage and potatoes. It is important to: potatoes have to be on top, to be sodden, almost, for a couple, beyond the reach of "tomato" soup, because the acidic environment detrimental effect on the consistency of starchy vegetables.

refill broth (or water) to the cabbage was covered, close the lid and simmer for 10-15 minutes.

When the potatoes become softer, salt, pepper, adding, if desired, spicy herbs, mix, bring to the boil and shred blender contents of the pan. If we train children or diet meals, pepper better not to get involved.

Finally soup dressed with finely chopped dill and garlic.

When a flavored sour cream and decorate with fresh herbs.

useful, tasty and beautiful ruby ​​soup of different vegetables, with equally rich taste like a traditional soup, much less caloric, more diet and its preparation requires the strength of a half hour.