How to learn how to cook a delicious hot beetroot according to a classic recipe 🥣

Kitchen appliances and utensils: kitchen stove (hob), pots with a capacity of 4.5 l and 1 l, deep frying pan, cutting board, slotted spoon, coarse grater, knife, dining room, dessert and teaspoon, strainer for filtering, deep plate.

Ingredients

Step cooking

1. Prepare chicken or turkey meat (1 kg) for cooking: peel, rinse, cut into pieces.
   
2. Put the meat in a pan, pour 3.5-4 liters of water, boil. Remove the dense foam from the broth with a slotted spoon, then remove smaller particles with a tablespoon.
   
3. Onions (3 pcs.), 1 root of parsnip and parsley and 50 g of celery root, peel, rinse and completely lower in the broth. Add spices - 7-8 peas of black pepper, 6 - allspice, 1 tsp. zirs. You can also put 1.2 tsp. dill seeds. Cook the meat for 0.5-1.5 hours. Chicken or turkey purchased in the store, cook faster - 30 minutes. will be enough, and purchased on the market (home) will be ready in 1.5 hours
   
4. Put 4 chicken eggs at room temperature in a small saucepan, add water and cook after boiling for 8 minutes. Dip boiled eggs in very cold water to make it easier to clean.
   
5. Cook the roast. Peel the onion, rinse and cut into small cubes. Heat 30 ml (about 2 tbsp.) Of refined vegetable oil in a pan, reduce heat, put onion and fry for 10-12 minutes. over low heat until transparent.
   
6. Wash beets (1.3 kg) well, peel and rinse again in running water. Grate with large holes, put in a pan to sautéed onion and mix. Increase the heat slightly and fry the beets with onions for another 12-13 minutes, stirring occasionally.
   
7. Wash, peel, rinse and grate a pound of carrots on a coarse grater. Fry with onions and beets for another 10-12 minutes, stirring occasionally.
   
8. After this time, add 1 dec. l sugar and 14 tbsp. l tomato puree or 3.5 tbsp. l Tomato paste and mix well. Pour 300 ml of broth and add it to the roast. Cover the pan and cook for 7-8 minutes. over a small fire.
   
9. Get meat and vegetables from the broth (bulbs can be thrown away), strain the broth through a small strainer, put on fire again.
   
10. Rinse, peel and rinse well again with 700 g of potatoes. Cut it into small cubes and lower into a boiling broth. Cook for 15 minutes. with the lid open.
    
11. Pull the meat from the bones, cut into pieces.
    
12. Boiled parsnips, parsley and celery cut into small pieces (about 1x1 cm). Dip the meat and vegetables into the broth. Peel the boiled eggs, cut into small cubes.
    
13. Rinse and chop finely.
    
14. Put frying in the broth, mix.
    
15. Let it boil for 3-4 minutes, add chopped eggs, 4-5 bay leaves (they need to be taken out after 5 minutes so that the bitterness does not appear) and 1 tbsp. l salt.
    
16. After 3 minutes send chopped greens to the pan, mix gently and boil for another 2 minutes.
    
17. Beetroot soup is ready. You need to try it on salt, and you can serve it on the table. Enjoy your meal!
    

Video recipe

Watching this video, you will not only learn how to cook a delicious rich beetroot soup, but also enjoy the skill and unobtrusive humor.