Beetroot soup like in kindergarten. Cooking beetroot like in kindergarten in the home kitchen

24.11.2019

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. To prevent the kids from being harmed by unusual food, the kindergarten diet includes vegetable soups and beetroot soup - some of the most popular.

Beetroot as in kindergarten - general principles cooking

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 they are immersed only in boiling liquid.

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

The soup is served hot with sour cream. 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 tender and over a large portion of the onion, golden brown.

3. Boil water or cooked broth ahead of time. Dip the chopped potatoes and sauteed vegetables into the boiling liquid and cook 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 as 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;

Litere 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 use small cookie cutters to squeeze the beets into figures.

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 in 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 taken apart. 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 the 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, add 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 bulb onion;

Small carrot;

Two tablespoons of unscented oil;

Fresh dill greens - a few twigs;

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 about the same size, potatoes into cubes, and onions into small pieces.

3. While the broth is being prepared, 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 fry 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 and sour cream.

Recipe lean beetroot 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 temporarily.

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 hardened and not loosened.

6. Bring the beetroot to a boil. Adjust the flavor of the soup with the 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. homemade butter;

Table vinegar, 9% - an incomplete spoon;

Two tablespoons 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 the chopped carrots with half rings of onion 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 tomato into it, add sausage, cut into strips or cubes.

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

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

Beetroot like in kindergarten - cooking tricks and 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 oven 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. Light beets are chosen for them, and they are boiled together with meat, from the very beginning of the broth preparation.

The traditional dish of the Belarusian cuisine resembles borscht in taste and the list of ingredients. 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.

So that both color and taste ready meal turned out to be more saturated, already ready it needs to be left 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.

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 together with slices of tomato without skin.
The beets are finely grated and sent to the fried vegetables.
At the end, seasonings, a little water and pepper cubes are added to the pan. The mass is stewed for 6-7 minutes.
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 courgette, garlic to taste, 2 liters of meat broth, salt, dried dill.

Small young beets are cut into thin slices, and the tops are chopped into strips. These ingredients are poured over with meat broth.
When the mass boils, you need to cook it for 12-14 minutes.
Onions and carrots are finely chopped, then sautéed in vegetable oil until soft.
Potatoes and zucchini are crumbled into cubes, and pepper is also cut.
All prepared vegetables are laid out in broth with beets.
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.

From beef ribs broth is cooked. The more they are used, the richer the taste of the dish will turn out.
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 be tastier if you first fry all of the listed ingredients, except for potatoes, in butter or ghee.
Fresh vegetables or the contents of the pan are sent to the pan. Potato sticks, vinegar and tomato paste are also added there.
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 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 salt water and cooked until tender.
Beets grated with medium divisions are sent to the pan.
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 over with hot beetroot.

In a multicooker

If the house has a "smart pan", it can 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.

The traditional soup dressing is prepared in the baking program. For this, chopped onions and carrots are fried.
Large pieces of tomato are laid out with vegetables.
Beets are cut into medium slices and poured with lemon juice. This will allow the soup to retain its bright, appetizing color in the end.
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.
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.

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

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

Beetroot like in kindergarten

Beet 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.

Boiled beets are cut into small cubes.
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.
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.
The onion-carrot dressing and the 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.

26.03.2017

Beetroot and cabbage soup - a kind of lightweight borscht options, designed for lovers of the corresponding vegetables. But seriously, these are 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. To prevent the kids from being harmed by unusual food, the kindergarten diet includes vegetable soups and beetroot soup - some of the most popular.

Beetroot like in kindergarten - general cooking principles

Kindergarten beetroot cooked in a classic style, memorable from childhood - hot vegetable soup. It can be cooked using broth, water or beetroot broth. If the soup is prepared for children, it is advisable to take lean cuts of beef or chicken breast for the broth. A soup cooked in water or broth turns out to be quite good if it is seasoned with medium-sized pieces or rings of 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 in butter 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 they are immersed only in boiling liquid.

Often the beetroot is complemented with boiled, halved eggs and herbs. Add it in chopped 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:

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

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;

Litere 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 use small cookie cutters to squeeze the beets into figures.

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

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 the 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 bulb onion;

Small carrot;

Two tablespoons of unscented oil;

Fresh dill greens - a few twigs;

Two hard-boiled eggs.

Cooking method:

2. Cut carrots and beets into thin cubes of about 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, the beets should simmer exclusively in their own juice, but if there is not enough of it, add a little broth.

4. Then add the onions and carrots and fry 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 the stewed vegetables. 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 and sour cream.

Lean beetroot recipe like in kindergarten (with vinegar)

Ingredients:

Five medium-sized beets;

Potatoes - two small tubers;

Two teaspoons of 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:

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

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 hardened and not loosened.

6. Bring the beetroot to a boil. Adjust the flavor of the soup with the 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. homemade butter;

Table vinegar, 9% - an incomplete spoon;

Two tablespoons 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 strips that look like homemade noodles.

2. Fry the chopped carrots with half rings of onion 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 tomato into it, add sausage, cut into strips or cubes.

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

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

Beetroot like in kindergarten - cooking tricks and tips

Try to get 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 recipes for transparent beetroot. Light beets are chosen for them, and they are boiled together with meat, from the very beginning of the broth preparation.

Step-by-step recipes for cooking hot and cold baby beetroot on the stove or in a slow cooker

2018-06-14 Ekaterina Lyfar

Grade
recipe

2448

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

Carbohydrates

6 gr.

33 kcal.

Option 1: The classic baby beetroot recipe

For a long time, beetroot was prepared on the basis of kvass. It was seasoned with vinegar, served with pickles and boiled eggs. But for kids, such a combination will be inappropriate, so the recipe was adapted specifically for kindergarten. Try to cook a cold soup according to all the rules, and the children will love to eat it.

Ingredients:

Beets - 400 g;
Onions - 40 g;
Water - 1 l;
Carrots - 80 g;
Butter - 12 g;
Potatoes - 400 g;
Tomato paste - 8 g;
Sour cream - 40 g.

Step-by-step beetroot recipe, like in kindergarten

Pour cold water over the beets, boil until tender. This will take about half an hour.

Wash and peel potatoes, onions and carrots. Cut vegetables into small cubes. Onions can be diced or cut into thin half rings.

Boil water. Send the chopped potatoes there, stir.

Melt butter in a saucepan or skillet. Heat the pan over low heat, the temperature should not be too high.

Place the onions and carrots in the skillet. Pass them for a few minutes, then add tomato paste and a little boiling water. Simmer vegetables for another 10 minutes over low heat.

Peel the cooled beets, cut them into strips. Add to pot with potatoes.

Pour the vegetables from the pan into the future soup. Boil it until the potatoes are tender, then salt and add sour cream. After boiling again, you can remove the beetroot from the stove.

For young children, you can puree the soup using a blender or potato grinder. V classic recipe there is no meat, but you can boil it separately and add to the beetroot.

Option 2: quick baby beetroot recipe

Beetroot can be either cold or hot. For a faster soup, choose the second option. We will not add meat to the dish as it takes too long to cook.

Ingredients:

Beets - 200 g;
Carrots - 80 g;
Onions - 90 g;
Water - 1 l;
Garlic - 2 cloves;
Dill and parsley - 20 g;
Tomato - 100 g;
Potatoes - 200 g.

How to quickly cook beetroot like in kindergarten

First you need to peel all the vegetables, rinse them thoroughly. To make it easier to get rid of the tomato skin, cut the tomato, then scald it with boiling water.

Chop the onion finely. Grate the carrots. Put a pot of water on the fire, wait until it boils.

Put chopped onions and carrots in boiling water. In this recipe, vegetables do not need to be pre-fried. You can add bay leaf to the water.

Cut the peeled potatoes into strips or small cubes. Pour it into boiling water too.

Rub the beets. Add it to the pot about 15 minutes after the potatoes. At the same time, you can put finely chopped garlic in the soup.

Cut the tomato pulp into cubes, add to the beetroot. Now you can add salt to the contents of the pot.

Cook the soup for another 10 minutes. During this time, the vegetables will have time to cook completely, become soft and tasty.

Rinse thoroughly and chop the herbs finely. Add it to the soup immediately after turning off the heat. Let it sit under the lid for at least a quarter of an hour.

This dish is good for fasting and will be enjoyed by vegetarians. Of course, children will be delighted with this healthy and tasty beetroot.

Option 3: Children's beetroot on kefir

For older children, you can cook beetroot on kefir. This dish is often prepared in Lithuania. The recipe contains sausage, but it can be replaced with boiled chicken.

Ingredients:

Beets - 350 g;
Sausage - 300 g;
Kefir - 500 ml;
4 cucumbers;
Radish - 200 g;
Garlic - 5 g;
Potatoes - 350 g;
Lemon;
2 eggs;
Sour cream - 10 g.

Step by step recipe

Use a brush to scrub the beets and potatoes. Boil the root vegetables in different containers. After that, you will need to carefully remove the skin, cut the beets into cubes and sprinkle with lemon juice.

Boil the testicles hard-boiled. Remove the shells from them, cut into cubes the same size as the beets. Do the same with potatoes.

Chop the garlic and herbs, mix in one bowl.

The cooled water in which the beets were boiled must be filtered. Combine it with kefir, add sour cream.

Chop the cucumbers, radishes, and sausage. Combine these ingredients with chopped root vegetables and eggs, add herbs and garlic.

Fill in vegetable mix beet broth with kefir. Stir well, let the soup steep for half an hour.

Sometimes in the process of boiling beets, a pinch of caraway seeds is added. Thanks to this, the broth acquires an interesting taste and aroma. But children are not advised to use spices, so for babies it is better to cook beetroot without them.

Option 4: Hot beetroot with meat, like in kindergarten

In this recipe we are using non-dietary chicken fillet, and beef meat. You can put it in the broth along with the bones, but then be sure to strain the liquid several times. Remember to drain the first water during the cooking process.

Ingredients:

Water - 5 l;
Beef on the bone - 900 g;
Frying oil - 30 ml;
Carrot;
3 onions;
Tomato paste - 40 g;
2 beets;
4 potatoes.

How to cook

Cook the beef for about two hours in plain water. For flavor, you can put a few laurel leaves in there. After boiling, boil the broth for 5 minutes, then replace the water.

Let the beef cool completely. Carefully cut off the frozen fat from it, chop the meat into small pieces.

Melt the meat fat in a frying pan, add a little oil. Cut the onion into large cubes and place it on the hot surface of a bowl. Add chopped beef there.

Peel and chop all root vegetables. Add the carrots to the skillet 15 minutes after the onions. After another 5 minutes, add the beets. Sauté vegetables over high heat for a quarter of an hour.

Pour a glass of cold broth into the pan, add the tomato paste and stir. Put the saucepan with the remaining liquid on the fire.

When the broth boils, dip the potatoes into it. After a couple of minutes, pour the contents of the pan into the saucepan. Cook for 20 minutes over medium heat.

Serve the beetroot with boiled eggs, sprinkle with herbs and season with sour cream.

The ingredients specified in the recipe are enough to prepare a meal for a large family. Even if you cook meatless soup, you can always use broth instead of water. It is useful for the growing body, makes the beetroot more satisfying and tasty.

Option 5: Children's beetroot in a slow cooker

It is very convenient to cook a variety of soups in a multicooker. They turn out to be rich and rich in taste. In addition, thanks to the gentle heat treatment vegetables retain most of the nutrients.

Ingredients:

Carrots - 80 g;
Beets - 400 g;
Tomato juice - 200 ml;
Water - 2.5 l;
Oil - 20 ml;
Chicken fillet - 500 g;
Potatoes - 300 g;
Half a bunch of greens.

Step by step recipe

Peel all vegetables. Separate the chicken fillets from the skin and bones, if necessary. Cut it into strips.

Cut the beets into neat cubes. Onions need to be cut into cubes, it is better to grate carrots.

Pour the vegetable oil into the multicooker bowl. Send shredded vegetables there. Cover the dish with a lid, turn on the timer for half an hour. The "Bake" cooking mode is best suited.

15 minutes after turning on the multicooker, you need to open the lid. Pour tomato juice over the vegetables, simmer for another quarter of an hour.

While the vegetables are cooking, peel and rinse the potatoes. Cut it into cubes. Add chunks of root vegetables and chicken to the multicooker as soon as you hear the timer signal end.

Cover vegetables and meat with water. Switch the mode to "stewing", cook the beetroot for another hour and a half. Shortly before readiness, you need to salt the dish, add chopped greens to it.

For a kindergarten-like beetroot look, use a curly knife to cut vegetables. And with the help of cookie cutters from carrots and beets, you can cut impromptu flowers or stars.

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

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.
After that, the vegetable should be cooled, peeled and cut into small strips.
Then you need to peel the vegetables. After that, the sura potatoes must be cut into cubes, the onions - in half rings, and the carrots - into strips.
Next, the carrots and onions must be simmered over low heat, adding oil and broth to the pan.
Now put potatoes, carrots, onions in boiling water and cook for about ten minutes.
After that, you need to put the beets in the saucepan, and five minutes before being ready, add salt to the soup.
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

First, the meat must be cut into small pieces and cooked for thirty to forty minutes. If the soup is being 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.
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.
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 closed lid.
After that, you need to cut the potatoes into cubes. Then add it to the cooked meat and cook with it for fifteen minutes. Next, salt the beetroot and add stewed vegetables to it.
Now the soup must be brought to a boil again, removed from heat and allowed to brew for half an hour.

Baby food secrets

This is how it prepares baby beetroot. Baby food should be gentle, so if the dish is intended for a child, it is better not to add hot spices to it. 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 a 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, then the broth will be colored 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

First, 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.
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 the food must be fried with the lid closed for half an hour. Fifteen minutes after the start of cooking, you must pour a glass into the multicooker bowl tomato juice and simmer all 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 must be set to the "stewing" program for an hour and a half, after having pepper and salt the future soup.
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 can 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 present your children with a great dish that will give them a lot of joyful minutes. Bon Appetit!