Beetroot soup with kvass
6 servings
120 minutes
Beetroot soup with kvass is a classic dish of Russian cuisine that is refreshing and nutritious. Its roots go back centuries when kvass was widely used in cooking. The base of this cold soup is beetroot, which gives it a rich ruby color and sweet taste. Bread kvass adds a slight sourness, making the flavor more pronounced. The combination of fresh vegetables, herbs, sour cream, and horseradish makes the beetroot soup both delicate and spicy. It is perfect for summer heat, refreshing and satisfying hunger while also being great for a light snack. This dish is not only tasty but also healthy due to the many vitamins and minerals contained in its ingredients.
1
Be sure to wash the beet well so that no gram of dirt remains.
- Beet: 3 pieces
2
Boil the beetroot as usual. Remove the beetroot from the broth, do not drain the broth. Cool the beetroot, then peel it.
- Beet: 3 pieces
3
Put the kvass and broth in the refrigerator overnight.
- Bread kvass: 1 l
4
Wash the greens, chop finely, add 1/2 teaspoon of salt and mash with a spoon.
- Green onions: 1 bunch
- Dill: 1 bunch
- Parsley: 1 bunch
- Salt: to taste
5
Grate the beet and cucumber on a Korean carrot grater, or if you don't have one, use a regular grater.
- Beet: 3 pieces
- Cucumbers: 3 pieces
6
Slice the radish into circles.
- Radish: 1 bunch
7
Mix the greens and all the vegetables, add a spoon of vinegar, and mix well.
- Green onions: 1 bunch
- Dill: 1 bunch
- Parsley: 1 bunch
- Radish: 1 bunch
- Cucumbers: 3 pieces
- Vinegar 6%: 1 tablespoon
8
Place the dressing in a plate, pour in beet broth and kvass in proportions you prefer. Add sour cream, mustard, and horseradish to taste. Taste it and add salt and pepper if needed.
- Bread kvass: 1 l
- Sour cream: to taste
- Mustard: to taste
- Table horseradish: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste