Beetroot soup with bread kvass
4 servings
30 minutes
Beetroot soup with bread kvass is a refreshing and aromatic cold soup that combines the sweet freshness of beets with the sour spiciness of kvass. The origins of this dish trace back to Russian culinary traditions, where beet soups were made with various liquid bases—from water to fermented dairy products. In this recipe, bread kvass adds a special depth of flavor and a light fermented note. Crunchy cucumbers, tender carrots, herbs, and boiled eggs add textural complexity, while dill, parsley, and celery enrich its aroma. It is served with sour cream that softens its acidity and makes the taste more harmonious. This beetroot soup is perfect for a hot day: it refreshes, quenches thirst, and satisfies while remaining light and healthy.
1
Pour water over diced young beets, add vinegar, and simmer covered for 20-30 minutes.
- Beet: 600 g
- Vegetable oil: to taste
2
We add chopped boiled carrots, finely chopped peeled cucumbers, diced hard-boiled eggs, and crushed green onions with salt.
- Carrot: 50 g
- Cucumbers: 200 g
- Chicken egg: 2 pieces
- Green onions: 100 g
3
Add bread kvass, season with salt, sugar, finely chopped dill, parsley, and celery. Serve with sour cream.
- Bread kvass: 1 l
- Salt: to taste
- Sugar: to taste
- Dill: to taste
- Chopped parsley: to taste
- Celery greens: to taste
- Sour cream: to taste