Beetroot hot

Ingredients for Cooking Beetroot Hot

  1. Beets (average) 2-3 pcs.
  2. Potato (medium) 4-5 pcs.
  3. Carrot 1 pc
  4. Onion 1 pc
  5. Tomato paste 2 tbsp
  6. 2.5 L broth
  7. Salt to taste
  8. Spices to taste
  9. Sugar 1/2 tsp
  10. Vinegar 1/2 tsp
  11. Greens for decoration
  12. 2 hard boiled egg
  13. Refined vegetable oil 2 tbsp
  • Main Ingredients: Onion, Carrot, Beetroot
  • Serving 4 servings


Knife, Cutting board, Saucepan - 3 L, Frying pan, Grater, Shovel, Tablespoon, Small plate - 3 pcs.

Cooking beetroot hot:

Step 1: Prepare the ingredients.

How is beetroot different from borsch? First of all, the lack of cabbage. In addition, only beets can be used for its preparation, without potatoes and carrots, some are not even put onions on a hostess basis. Without any additional ingredients, the taste of beetroot will noticeably suffer.
It is very important to choose a good red and juicy beet, then the dish will turn out tasty and beautiful.
If there is no desire to exercise in slicing vegetables, then we proceed simply: peel the carrots and beets and grate, peel the onion and cut into cubes or half rings.

Peel the potatoes and cut them into cubes, approximately the same size to cook evenly. This completes the preparation of the ingredients.

Step 2: Cook the beetroot hot.

We presume that you have a ready-made stock in stock. If not, it is easy to cook, but in this case the beetroot cooking process will take longer. Theoretically, you can cook it on a vegetable broth, almost on the water, the taste will certainly not be the same as on the broth. You can add more white roots (parsley, celery, parsnip) - and vegetable broth and meat, and beetroot himself, this will only benefit, but in general this is not necessary.
So, put the pan with the broth on the fire, bring to a boil, put the potatoes and cook on low heat for about 10-15 minutes.

While the potatoes are being cooked, we will start dressing for beetroot. Pour vegetable oil into the pan, put on medium heat, warm up. We put the prepared onion, fry over low heat - the onion should become soft and translucent. Add the carrots to the onion, mix and cook for about 5 minutes over low heat. Then add the beets, mix, passé over low heat for about 5 minutes. Do not rush to add tomato paste - because of its acid, the beets will cook for a long time. When the beets become soft, add tomato paste, mix, add sugar and vinegar, pour half a glass of broth from the pan and cook for about 10 minutes, stirring occasionally.

We transfer the ready-made vegetable dressing for beetroot to a pan with broth and potatoes. Mix, try on salt, add spices to taste and cook until tender over low heat - determine the readiness for vegetables, it will take about 15 minutes in time. Turn off the heat and let the beetroot stand for 10 minutes before serving.

Step 3: Serve the beetroot hot.

Pour the beetroot into plates, put half of the boiled eggs and greens in each, and add sour cream. All these manipulations are optional - serve the beetroot as you like best.
Enjoy your meal!

Recipe Tips:

- If you decide to cook beetroot without potatoes and carrots, then the number of beets needs to be increased - add another 2-3 pcs, depending on size.

- Instead of potatoes in beetroot, you can add beans, previously boiled or canned.