Belarusian cold soup with beetroot and sorrel
12 servings
60 minutes
Belarusian-style cold beetroot soup with sorrel is a refreshing summer dish rooted in Belarusian culinary traditions. It features the best seasonal ingredients: juicy beets, aromatic sorrel, crunchy radishes, and cucumbers. The soup has a surprisingly bright flavor that combines the light sourness of sorrel, the sweetness of beets, and the creamy softness of kefir. Proteins and yolks add richness to the dish while herbs provide freshness. Historically, cold soups in Eastern European cuisine served as a relief on hot summer days. Cold beet soup not only quenches thirst but also satisfies while remaining light. Traditionally served well-chilled, sometimes with sour cream or boiled potatoes. It is a true embodiment of summer coolness on a plate.
1
Wash the sorrel, chop it, pour with a liter of boiling water, cool to room temperature, and transfer to the freezer.
- Sorrel: 300 g
- Sorrel: 300 g
2
Grate the boiled and peeled beetroot. Also grate the radish and cucumber. Pour with broth and sorrel. Put back in the cold.
- Beet: 500 g
- Radish: 300 g
- Cucumbers: 500 g
- Sorrel: 300 g
3
Clean the eggs, separating the whites from the yolks. Blend the yolks with half of the green onion until smooth, and chop the whites finely.
- Chicken egg: 6 pieces
- Green onions: 100 g
4
Chop the dill and remaining green onion finely.
- Dill: 100 g
- Green onions: 100 g
5
Add all ingredients to the vegetables, pour in a liter of kefir, add vinegar, and mix well. Bring to the desired consistency, taste for salt, and add if necessary. Let it cool a bit.
- Beet: 500 g
- Radish: 300 g
- Cucumbers: 500 g
- Chicken egg: 6 pieces
- Dill: 100 g
- Green onions: 100 g
- Kefir 3.2%: 1 l
- Tan: 1 l
- Apple cider vinegar: 3 tablespoons
- Salt: to taste