Recipe for hot beetroot soup. Children's beet soup - step-by-step recipe with photos Beet soup like in kindergarten

Beetroot and cabbage soup are lighter versions of borscht, designed for lovers of the corresponding vegetables. But seriously, these are extremely healthy soups. Beetroot is practically indispensable for normalizing digestion. This is necessary because children eat both kindergarten and homemade dishes, and the cuisine in each family is different. To prevent babies from being harmed by unusual food, the kindergarten diet includes vegetable soups and beetroot soups - some of the most popular.

Beetroot soup like in kindergarten - general principles of preparation

Kindergarten beet soup, prepared in a classic style remembered from childhood - hot vegetable soup. It can be cooked using meat broth, water or beet broth. If the soup is being prepared for children, it is advisable to use lean pieces of beef or chicken breast for the broth. Soup cooked in water or broth turns out quite good if it is seasoned with small pieces or rings of boiled sausage.

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

Beetroot soup is often supplemented with boiled eggs and herbs, cut into halves. It is added in crushed form a couple of minutes before readiness or immediately upon 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 briefly boiling after that.

Classic beetroot recipe like in kindergarten (with sour cream)

Ingredients:

Dark beets - one large one;

Three potatoes;

One and a half liters of water (you can use any meat broth);

Small size bulb;

Sunflower, highly refined oil;

Sour cream;

Carrot, medium-sized.

Cooking method:

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

2. Heat two tablespoons of oil in a frying pan over low heat, place onion half rings and thinly sliced carrots into it. Fry the vegetables until softened and most of the onion is golden brown.

3. Boil water or prepared meat broth ahead of time. Place the diced potatoes and fried vegetables into the boiling liquid and continue cooking at moderate simmer for 10 minutes.

4. Add the beets and continue cooking until the potatoes are soft enough. Five minutes before the soup is ready, salt the soup, making sure to taste it. At the end, add sour cream and boil well, but not too long.

Beetroot soup like in kindergarten with chicken broth and 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. Cut the beets, cooked in advance and cold peeled, into medium-sized, short cubes. If you are preparing soup for children, you can use small cookie cutters to squeeze out shapes from the beets.

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

3. Remove the cooked meat, and instead put the potatoes cut into thin cubes into the broth.

4. While the potatoes are cooking, prepare the vegetable dressing. Place onion, chopped into quarters, into the melted butter in a frying pan. Immediately add thinly sliced carrots to it and, stirring well, fry until softened. Then add the tomato to the vegetables, add a little broth and simmer on low for another quarter of an hour.

5. When the potatoes are half-cooked, add the vegetable dressing to the pan and add the chopped fillet. Bring the beetroot soup to readiness under the lid over low heat. The potatoes should soften well.

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

A recipe for a delicious beetroot soup like in kindergarten for a slow cooker

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 high-quality vegetable oil;

Boiled eggs;

Sour cream;

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

Cooking method:

1. Cut the peel from the beets in a thin layer. Grate the pulp with a coarse grater and transfer to a bowl, set aside.

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

3. Cut the potatoes into cubes or cubes, place them in a bowl with the fried vegetables and pour the meat broth, which has cooled slightly after boiling, over everything.

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

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

6. When serving, place half a boiled egg on each serving and season with sour cream.

Beetroot meat like in kindergarten with eggs

Ingredients:

Beef pulp - 300 gr.;

250 gr. beets;

Half an onion;

Small carrot;

Two tablespoons of unfragrant oil;

Fresh dill - several sprigs;

Two hard-boiled eggs.

Cooking method:

1. Cut the beef, washed with water, 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 for 40 minutes from boiling.

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

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

4. After this, add the onions and carrots and fry at high temperature for about two minutes. Cover the pan with a lid again and continue heating on low for about ten minutes.

5. Place the potatoes into the boiling broth, and after 20 minutes, add the stewed vegetables. Salt the soup, add finely chopped eggs, boil until the potatoes are soft and remove from heat.

6. Serve beetroot meat with fresh herbs and sour cream.

Lenten beetroot soup recipe like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potatoes - two small tubers;

Two teaspoons of table vinegar;

Small carrot;

Half an onion;

Refined oil - 2 tbsp. l.;

Rafinated sugar;

Sprigs of young 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 removing them from the broth. It is best to do this in the evening, then the broth will become brighter in color.

2. Grind the cooled beets on a coarse grater, sprinkle with vinegar, stir and set aside temporarily.

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

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

5. When the potatoes become noticeably soft, add the beets. Do not add the beets before the potatoes are ready. Under the influence of vinegar, it may become rough and will not cook.

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

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

Beetroot soup like in kindergarten with sausage

Ingredients:

200 gr. boiled sausage without bacon and lard;

A kilogram of sweet beets;

A liter of water or meat broth;

One carrot;

Small onion;

20 gr. homemade butter;

Table vinegar, 9% - half a spoon;

Two spoons of thick tomato paste.

Cooking method:

1. Boil the beets, washed from dirt, in a sufficient volume of water, cool. Then peel and cut into thin noodle-like strips.

2. Fry chopped carrots along with onion half rings in butter until softened. Add the tomato, stir well, heat the mixture 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 tomatoes into it, add sausage, cut into strips or cubes.

4. In a dry frying pan, heat the flour until creamy. Dilute it by adding hot broth and pour the mixture into the pan.

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

Beetroot soup like in kindergarten - cooking tricks and useful tips

Try to buy Bordeaux beets; they have a darker color and a pleasant sweetish taste.

If beet broth is not required to prepare the soup, bake the root vegetable, tightly wrapping it in foil, in the oven or place it in a bag in the microwave for a quarter of an hour. This will not only reduce the time, but also allow you to retain a little more trace elements.

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

There are also recipes for transparent beetroot cakes. For them, light beets are chosen and boiled together with meat, from the very beginning of preparing the broth.

Every person has their own memories of a carefree childhood. Some remember going to the village to visit their grandmother, others remember going to the zoo with their parents, and others cannot forget the taste of their favorite dish and are now racking their brains on how to cook beetroot soup, just like in kindergarten. The recipe for this dish is simple and does not require any special culinary skills. This is what we will talk about in this article.

About the benefits of beets

Before you learn how to make beetroot soup, like in kindergarten, the recipe for which, by the way, is quite simple, you should familiarize yourself with the beneficial properties of the main ingredient of this dish - beets. This is not only tasty, but also a very healthy vegetable. It contains folic acid and vitamins C, B, A. Beets are also rich in phosphorus, magnesium, iron and fiber. In addition, it has a beneficial effect on the gastrointestinal tract and 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 food to a child no earlier than eight to ten months of age. Don’t forget that this product is an excellent source of energy, because it contains carbohydrates necessary for a child’s growing body.

Beetroot soup. Ingredients

You don't need any expensive ingredients to make kindergarten beetroot soup. The recipe for this soup involves using the following ingredients:

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

How to cook

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

Beetroot soup with meat. Ingredients

They rarely make beetroot soup with meat, like in kindergarten. Cooking recipes, however, provide for this option. In order to prepare this 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

First, the meat must be cut into small pieces and left to cook for thirty to forty minutes. If the soup is being prepared for a small child, then after the product boils, you need to cook it for ten minutes and drain the water. After this, the meat should be poured with fresh water and cooked further.
While the meat is cooking, you need to take the beets, peel them and cut them into thin slices. Next, the vegetable must be fried for two to three minutes in vegetable oil, then cover with a lid and simmer over low heat for another twenty minutes. Juicy beets will cook in their own juice, but if they are a bit dry, you need to add two tablespoons of water.
Then you should peel and cut the carrots into cubes. You also need to chop the onion into small pieces, add the vegetables to the beets and fry them together over high heat for two to three minutes and simmer for ten minutes under a closed lid.
After this, you need to cut the potatoes into cubes. Then you need to add it to the cooked meat and cook with it for fifteen minutes. Next, add salt to the beetroot soup and add stewed vegetables to it.
Now the soup must be brought to a boil again, removed from the heat and allowed to brew for half an hour.

Secrets of baby food

This is how children's beetroot soup is prepared. Baby food should be gentle, so if the dish is intended for a child, it is better not to add hot seasonings to it. You can pepper the soup only if only adults eat it. It is customary to serve the dish with sour cream, chopped herbs and always a boiled egg. This is exactly how beetroot soup is offered to children, just like in kindergarten. The soup recipe is easy to reproduce at home and please all members of your family with this healthy dish.

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 prepared beetroot soup, 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 enjoy. Beetroot soup with sour cream, like in kindergarten, will become his favorite dish.

Beetroot soup in a slow cooker. Ingredients

Everyone knows that dishes in a slow cooker turn out especially rich and juicy. You can also prepare the most tender beetroot soup with the addition of chicken breast. Of course, it is not prepared this way in kindergarten, but the recipe for preparing this dish will be useful to every caring housewife who wants to please their kids 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

To begin with, you need to peel the vegetables and cut the onion into cubes and the beets into strips. The carrots, in turn, need to be grated on a coarse grater.
Then you should pour a little vegetable oil into the multicooker and pour the chopped vegetables into it. After this, you need to set the device to the “baking” mode and fry the food with the lid closed for half an hour. Fifteen minutes from 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.
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 needs to be set to the “stew” program for an hour and a half, having first peppered and salted the future soup.
Towards the end of cooking, you should taste the dish for salt and season with chopped garlic and herbs.

Beetroot soup is ready! This nutritious and tasty soup will become a real decoration for your table.

Let's hope that, using the above recommendations, you will be able to prepare beetroot soup, just like in kindergarten. The recipe for preparing the dish does not contain any secrets, but, unfortunately, it is not always possible to experience the unforgettable taste familiar from childhood. However, you can give your children a great dish that will bring them many happy moments. Bon appetit!

I offer a classic beetroot recipe like in kindergarten. I studied several technological maps for this dish - it turns out that in different kindergartens they are slightly different, but on the whole they are similar.

The main thing you need to know for cooking beetroot as in kindergarten: the beets are pre-boiled whole in their skins. Then it is cooled, peeled and cut into strips, and added to the soup at the very end of cooking. Onions and carrots are sauteed in oil with the addition of broth or water. Moreover, the oil can be either butter or vegetable, both options are acceptable. Tomato paste is also sauteed, but sometimes separately from vegetables. Potatoes, cut into cubes, are boiled in broth or water, sautéed vegetables and tomato paste are added. When the vegetables are ready, add the beets. In kindergarten, sour cream is added to the finished soup, which is then brought to a boil. Bay leaves and dill are not in the recipe, but they are in the preparation description.

Take the products from the list.

Cut the potatoes into cubes and cover with water, cook until half cooked.

For the vegetable dressing, cut the carrots into strips and the onion into half rings.

Fry the vegetables in butter and then simmer with the addition of broth.

Add tomato paste, broth and simmer a little more. Tomato paste can be simmered separately.

Peel the boiled beets and cut into thin strips.

Add vegetable dressing to the beetroot soup.

Add beets, cook for 10 minutes. 5 minutes before readiness, add salt, sugar and bay leaf. Season the finished beetroot soup with dill and sour cream and bring to a boil.

The classic beetroot soup, just like in kindergarten, is ready. Serve hot.

Beetroot soup like in kindergarten - general principles of preparation

Beetroot soup is often supplemented with boiled eggs and herbs, cut into halves. It is added in crushed form a couple of minutes before readiness or immediately upon 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 briefly boiling after that.

Classic beetroot recipe like in kindergarten (with sour cream)

Ingredients:

Dark beets - one large one;

Three potatoes;

One and a half liters of water (you can use any meat broth);

Small size bulb;

Sunflower, highly refined oil;

Sour cream;

Carrot, medium-sized.

Cooking method:

2. Heat two tablespoons of oil in a frying pan over low heat, place onion half rings and thinly sliced carrots into it. Fry the vegetables until softened and most of the onion is golden brown.

3. Boil water or prepared meat broth ahead of time. Place the diced potatoes and fried vegetables into the boiling liquid and continue cooking at moderate simmer for 10 minutes.

Beetroot soup like in kindergarten with chicken broth and 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. Cut the beets, cooked in advance and cold peeled, into medium-sized, short cubes. If you are preparing soup for children, you can use small cookie cutters to squeeze out shapes from the beets.

3. Remove the cooked meat, and instead put the potatoes cut into thin cubes into the broth.

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

A recipe for a delicious beetroot soup like in kindergarten for a slow cooker

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 high-quality vegetable oil;

Boiled eggs;

Sour cream;

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

Cooking method:

1. Cut the peel from the beets in a thin layer. Grate the pulp with a coarse grater and transfer to a bowl, set aside.

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

3. Cut the potatoes into cubes or cubes, place them in a bowl with the fried vegetables and pour the meat broth, which has cooled slightly after boiling, over everything.

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

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

6. When serving, place half a boiled egg on each serving and season with sour cream.

Beetroot meat like in kindergarten with eggs

Ingredients:

Beef pulp - 300 gr.;

250 gr. beets;

Half an onion;

Small carrot;

Two tablespoons of unfragrant oil;

Fresh dill - several sprigs;

Two hard-boiled eggs.

Cooking method:

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

4. After this, add the onions and carrots and fry at high temperature for about two minutes. Cover the pan with a lid again and continue heating on low for about ten minutes.

5. Place the potatoes into the boiling broth, and after 20 minutes, add the stewed vegetables. Salt the soup, add finely chopped eggs, boil until the potatoes are soft and remove from heat.

6. Serve beetroot meat with fresh herbs and sour cream.

Lenten beetroot soup recipe like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potatoes - two small tubers;

Two teaspoons of table vinegar;

Small carrot;

Half an onion;

Refined oil - 2 tbsp. l.;

Rafinated sugar;

Sprigs of young dill or parsley;

One boiled egg.

Cooking method:

2. Grind the cooled beets on a coarse grater, sprinkle with vinegar, stir and set aside temporarily.

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

5. When the potatoes become noticeably soft, add the beets. Do not add the beets before the potatoes are ready. Under the influence of vinegar, it may become rough and will not cook.

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

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

Beetroot soup like in kindergarten with sausage

Ingredients:

200 gr. boiled sausage without bacon and lard;

A kilogram of sweet beets;

A liter of water or meat broth;

One carrot;

Small onion;

20 gr. homemade butter;

Table vinegar, 9% - half a spoon;

Two spoons of thick tomato paste.

Cooking method:

1. Boil the beets, washed from dirt, in a sufficient volume of water, cool. Then peel and cut into thin noodle-like strips.

2. Fry chopped carrots along with onion half rings in butter until softened. Add the tomato, stir well, heat the mixture 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 tomatoes into it, add sausage, cut into strips or cubes.

4. In a dry frying pan, heat the flour until creamy. Dilute it by adding hot broth and pour the mixture into the pan.

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

Beetroot soup like in kindergarten - cooking tricks and useful tips

Try to buy Bordeaux beets; they have a darker color and a pleasant sweetish taste.

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

There are also recipes for transparent beetroot cakes. For them, light beets are chosen and boiled together with meat, from the very beginning of preparing the broth.

1. Pour water into a deep saucepan (4 liters capacity), add the seeds, parsley root, and half 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 soup tastier. The roots and onions will need to cook with the 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, grate large beets (about 400 grams) and carrots.

3. Heat the frying pan over medium heat. Fry the onion in oil for a couple of minutes, add the carrots, stir and cook for five minutes.

4. Now add the beets to the frying pan and saute everything together until they become soft, about ten minutes.

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

5. Peel the potatoes and cut them into cubes of approximately the same size so that they cook evenly during the cooking process. When the broth is ready, add the potatoes, bring to a boil, add a little salt, and cook over low heat for 15 minutes.

6. Put the vegetable dressing into the broth with potatoes, let it boil, taste for salt, add more salt if necessary, add seasonings, and cook over low heat for about 15 minutes. In the meantime, look at the broth, which includes the same ingredients, only fresh.

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

8. Add this mixture five minutes before it’s ready. After turning off the stove, we leave our soup to brew for about 10 minutes, during which time the entire contents of the pan will have time to exchange tastes and aromas to form a wonderful harmony of taste.

9. Our beetroot soup is ready, serve with sour cream and herbs, enjoying the combination of excellent taste and benefits. Bon appetit!