Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, svekolnik - cold beetroot soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Today we are preparing a cold beetroot soup with kefir. Свекольник / холодник / летний суп / cold beetroot soup. Svekolnik (also known as holodnik and cold borsch) is a cold beet soup popular in many Eastern European countries during hot summer months. Having said that, my memories of svekolnik, a cold beet soup, are somewhat strange. The first thing that comes to mind is a large stock pot of svekolnik.
Svekolnik - cold beetroot soup is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Svekolnik - cold beetroot soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have svekolnik - cold beetroot soup using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Svekolnik - cold beetroot soup:
- Get 1 large beetroot
- Make ready 2-3 potatoes
- Make ready 6 eggs
- Take 1 small bunch of scallions
- Prepare 2 bottles kefir or buttermilk
- Get 2-3 tablespoons red wine vinegar
- Take Dill, parsley, cilantro
- Prepare 6-7 radishes
- Make ready 1.5 large English cucumbers
Most likely, you are more familiar with another famous beetroot soup Ukranian "Borscht", and I have noticed that many American and European culinary resources refer to "Svekolnik" as a. Svekolnik Cold Beet Soup (Свекольник) is simply a vegan cold borscht recipe without cabbage, much loved and full of vitamins. One of my favourites is this recipe is called Svekolnik - Cold Borscht (Свекольник) is a Russian summer favorite soup. It's a variation of the much loved Red Borscht.
Instructions to make Svekolnik - cold beetroot soup:
- Peel the beetroot. Grate it using box grater. Bring 6 cups of water to a boil, add grated beetroot, vinegar, 1 tablespoon salt, 1/2 teaspoon sugar. Simmer for 15-20 minutes. When ready, cool it down.
- Boil potatoes with skin on until ready (35-45 min). Boil eggs.
- Dice cucumbers, radishes. Chop scallions and herbs (I did not have much herbs on hand, but normally I add a lot).
- Peel potatoes and eggs. When they cool down dice them and add to other dices ingredients.
- Add beetroot broth to the vegetables.
- Add kefir or buttermilk and a few more cups of cold water. Add salt to taste. Add more vinegar if you want the soup to be a bit more sour.
- Chill well and serve with a dollop of sour cream.
One of my favourites is this recipe is called Svekolnik - Cold Borscht (Свекольник) is a Russian summer favorite soup. It's a variation of the much loved Red Borscht. It is a cold summer soup made of boiled beets and fresh vegetables. Don't forget to add salt and sour cream with green onions on top. Svekolnik is the simplest, healthiest and most refreshing type of soup.
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