Hot beetroot soup turns out incredibly tasty, just like in kindergarten, if you cook it according to the classic recipe. Winter is a great time to try this colorful and delicious stew. It will warm you up perfectly and satisfy your hunger. The rich taste and indescribable exquisite aroma of this first dish will captivate you from the first spoons. Surely, this excellent analogue of the usual borscht will appeal to adults and little tasters. So hurry up and write down the suggested recipe!

Cooking time – 1 hour 10 minutes.

Number of servings – 8.

Ingredients

To prepare a classic hot beetroot soup, just like in kindergarten, we will need to prepare a fairly simple and easy set of products for the family budget:

potatoes – 3 pcs.;
carrots – 2 pcs.;
garlic – 2 cloves;
onion - 1 head;
meat (ideally pork) – 800 g;
“Lecho” preparation – 10 tbsp. l.;
beets – 1-2 pcs.;
tomato pickle – 1 tbsp;
bay leaf – 1-2 pcs.;
vegetable oil – 3 tbsp. l.;
pepper, salt and herbs - to taste.

Note! The Lecho preparation can be replaced with vinegar or lemon juice. However, such products will be required several times less, approximately 1-2 tbsp. l.

How to cook hot beetroot soup like in kindergarten

Cooking hot beetroot soup according to the classic recipe, just like in kindergarten, is quite simple. Even if you have never cooked such a stew, you should definitely try it.

Prepare all the necessary ingredients.

Peel the onion. Rinse it in running water. Chop into small cubes.

Remove the peel from the carrots. Also rinse in water. Cut into small cubes.

Tackle beets. Clean it up. Cut into medium-sized strips.

Note! Before you start chopping vegetables to prepare this first dish, you will need to place the meat in a large saucepan, fill it with water and put it on the fire. While it is cooking, you can just peel and cut all the vegetables.

Peel the garlic. You should not put it through a press, otherwise an unnecessary, unpleasant bitterness may appear in the soup. It is better to chop it finely with a knife.

Make vegetable frying. Pour vegetable oil into the frying pan. As soon as it heats up, immediately send the onion and carrot slices here.

The vegetables should be slightly fried. At the same time, do not forget to stir them constantly. Add the beet stock to this mixture. Simmer a little.

Add “Lecho” and simmer a little more.

As a rule, 30-40 minutes is enough to cook the meat. It is recommended to strain the broth. Return the meat to the pan. If necessary, it should be cut smaller.

Peel and rinse the potatoes in running water. Cut the vegetables into cubes. Place the cuts into the broth. Salt the stew. After boiling, boil the soup for literally 5 minutes.

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, 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, 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 functioning of the gastrointestinal tract and in the body. All these properties make this vegetable simply irreplaceable in the children's diet. However, beets should be introduced 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;
- 1 piece;
vegetable oil - to taste;
salt - to taste;
beets - 1 piece;
potatoes - 2-3 pieces;
water or - 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

Beetroot soup is rarely made with meat. 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 cubes. 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, the beetroot soup should be salted and stewed vegetables should be added 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 quit 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!

"Flower Joy"

(Age: from 1 year)

Thank you for visiting the site about baby food - we are preparing. I've been away for so long, a lot of comments have accumulated that I didn't respond to in time. I really apologize to everyone who waited so long for an answer. Thank you very much to all of you for your feedback. I answered everyone today. I continue to add to the section. I have already posted a slightly similar recipe - . What unites these recipes is the main vegetable - beets and, accordingly, the color of the broth. You probably already guessed that this is a beetroot plant. In the summer, many probably prepared cold beetroot soup, but we will prepare hot beetroot soup for children over one year old.

As usual, I’ll start by writing a little about the benefits of beets for children and let’s look at the question - at what age should beets be given to children? Late autumn and winter deprive us of such goodies as fresh fruits and summer vegetables. But we can use frozen vegetables and fruits in the child’s diet, which in this form retain a fairly large amount of vitamins. As well as seasonal gifts of nature, which are well stored until spring and do not lose their beneficial properties (for example, pumpkin, carrots, and, of course, the beets that we are talking about today).

Beets are a source of B vitamins, including folic acid (B9); these vitamins are involved in the processes of hematopoiesis and hemoglobin formation. Therefore, do not forget that beets are good for preventing anemia. It also retains vitamins A and C all year round, which are natural antioxidants (protect cell membranes from damage). It also contains quite a lot of microelements - iodine, iron, potassium, calcium and phosphorus (one small beet contains the daily requirement of these minerals)

During heat treatment, most of the coarse beet fiber turns into healing pectin - dietary plant fiber (prebiotic, I wrote about it in an article about). It feeds our beneficial bacteria, thereby improving the absorption and assimilation of other nutrients. And also thanks to pectins, beets act as a natural sorbent, that is, they absorb (draw out) harmful substances and remove them, thus participating in cleansing the body of children and adults.

Beets also contain useful biologically active substances - betaines. They promote the absorption of proteins in the body, which are necessary for the construction of cells, enzymes and hormones. It turns out that a child’s body under three years of age cannot absorb nutrients as required for its growth and development. But betaines provide significant assistance in this. It is also very important that betaines are not destroyed during heat treatment. Therefore, it is enough to include dishes made from boiled beets in your child’s menu - salad with sunflower (olive) oil, borscht, beetroot soup for children.

The only important bad thing that can be said about beets is that, as a root vegetable, they accumulate a fairly large amount of nitrates. Which in themselves, as we remember, do not pose a threat to health. But once they enter the body, they are reduced to nitrites, which have a very negative effect on the entire body, especially on the immune system, and disrupt metabolism and the cleansing function of the liver.

Therefore, try, firstly, to choose medium-sized root vegetables. Secondly, nitrates accumulate most in beets at the top (closer to the leaves), then at the tail, so be sure to cut off the top by 1 centimeter for small beets and the tail by 0.5 centimeters (i.e., cut the top into a quarter of the root crop, and the tail is one eighth). This removes up to 75% of nitrates. When cooking beets, only up to 40% of nitrates are destroyed. Therefore, the main thing is to cut off the places of their main accumulation.

Now let’s figure out when you can give your child beets. Although beets are a very healthy vegetable. Still, do not rush to introduce her into complementary foods early. It is best to introduce it from the age of 1, precisely because of nitrates, since the smaller the child, the more he reacts to them. If, of course, you have your own beets, grown in your own garden, then you can introduce them from 8 to 10 months. We just introduce it carefully, in microdoses, like any complementary food, and monitor the child’s reaction. But there is no need to delay either, because later the child may refuse to try beets due to the unusual coloring of the dishes.

We introduce beets by adding them to the first course, i.e. we prepare borscht and beetroot soup. Can be added to purees. And you can add beets to salad from one and a half years old.

Now the step-by-step recipe for how to cook soup - children's beetroot.

Children's beetroot soup - step-by-step recipe with photos

To prepare baby beetroot soup you will need:

1 small beet;
2 medium potatoes;
1 – 2 eggs (up to one and a half years – only yolks);
1 clove of garlic;
several sprigs of dill;
1 bay leaf

Hot beetroot recipe photo

1. First, wash the beets and potatoes under running water. And then we boil them, directly in the peel, without peeling, in order to preserve all the useful things. To prepare beetroot soup for lunch faster, it is better to boil them in advance, in the morning. I do this in a double boiler. First, I put the beets in for about 40-60 minutes (if they are small), then I add the potatoes to them and steam them together for another 20 minutes. You can simply boil everything in a saucepan, under a closed lid, also in its uniform. If you are decorating a children's beetroot soup, then you also need to boil one beetroot and carrots.

2. Peel the potatoes and cut them into cubes.

3. Peel the beets, don’t forget to cut off more from the tail side. Grate it on a coarse grater.

4. Boil and peel the eggs. For a child under one and a half years old, we give only yolks; for older children, together with the white. Those. cut the eggs into cubes. Wash the dill and chop it finely. Finely chop the garlic clove.

5. Pour water into a saucepan (I pour 500 ml, it turns out medium thick), bring to a boil, add salt. Throw the beets into boiling water. Bring to a boil, add potatoes and bay leaf.

6.When boiling again, add garlic, herbs and eggs. Bring to a boil, but do not boil, remove from heat.

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.

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

To make both the color and taste of the finished dish more saturated, it must be left to brew once it is ready. During this time, the beets will have time to release juice. Ingredients: 2 carrots, bell pepper, salt, 2-3 medium beets, seasonings, 360 g pork pulp, 2 onions, medium tomato.

Broth is cooked from meat in salted water.
Onions and carrots are fried in vegetable oil, after which they are cooked for a couple of minutes along with tomato pieces without skin.
The beets are grated on a fine grater and added to the fried vegetables.
Finally, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
After adding the bright dressing to the broth, the liquid should simmer for another 12-15 minutes.

Served with sour cream.

Recipe with tops

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

Small young beets are cut into thin circles, the tops are chopped into strips. These ingredients are poured into meat broth.
When the mixture boils, you need to cook it for 12-14 minutes.
Onions and carrots are finely chopped and then sautéed in vegetable oil until soft.
Potatoes and zucchini are crumbled into cubes, and peppers are also cut.
All prepared vegetables are placed in the broth with the beets.
The soup is salted, sprinkled with dill and cooked for about 15 minutes.

Beetroot soup is served with tops and chopped fresh garlic cloves.

Hot beetroot soup with meat

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

Ribs, which are calculated at 1 piece per serving, are good.

Ingredients: approximately 800 g of beef ribs, a carrot and an onion, 2 medium beets, a large spoon of tomato paste without additives and the same amount of table vinegar, a bunch of herbs, 2 potatoes, salt.

Broth is made from beef ribs. The more of them are used, the richer the taste of the dish will be.
If you want to reduce the calorie content of a dish, then you do not need to fry it. All vegetables are used fresh: thin slices of potatoes, grated carrots and beets, onion cubes. But the treat will turn out tastier if you first saute all the listed ingredients, except potatoes, in butter or ghee.
Fresh vegetables or the contents of the frying pan are sent into the frying pan. Potato wedges, vinegar and tomato paste are also added there.
The dish is salted and cooked until the potatoes are soft.

Beetroot soup is served in portions with finely chopped herbs.

With added sausage

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

Peeled potatoes are cut into cubes, filled with salted water and boiled until tender.
The beets, grated on a grater with medium divisions, go into the pan.
When the potatoes have softened enough, you can add chopped herbs to the soup. Any seasonings are added to taste.

The sausage is cut into cubes, placed on plates and topped with hot beetroot soup.

In a slow cooker

If there is a “smart pan” in the house, it can be used in preparing the dish under discussion. Ingredients: 2 medium beets, half a large onion, large fleshy tomato, 2 potato tubers, lemon, salt, pepper mixture.

Traditional soup dressing is prepared in the baking program. To do this, chopped onions and carrots are fried.
Large pieces of tomato are laid out with the vegetables.
The beets are cut into medium slices and sprinkled with lemon juice. This will allow the soup to ultimately retain its bright, appetizing color.
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 peppered.
All that remains is to add the potato wedges and cook the treat for 45 minutes in the “Soup” program.

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

With chicken

It’s delicious to cook this first course with chicken. It turns out 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.

Broth is made from the fillet.
The beets are finely chopped, fried in oil along with chopped onions and carrots, then poured with a small amount of water and stewed until soft.
Vegetables are transferred to the broth. Potato wedges go there too.
Cook classic beetroot soup with chicken until the potatoes are soft.

Lastly, the dish is salted and sprinkled with aromatic herbs.

Beetroot soup, 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 spoon of tomato paste, a piece of butter, salt, 900 ml of broth, a couple of green onions, carrots, sour cream to taste.

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

Beetroot soup for a 2 year old child. Children's beetroot soup - step-by-step recipe with photos