Classic beetroot soup
4 servings
90 minutes
Classic beetroot soup is a refreshing cold dish and a symbol of Russian cuisine and its rich traditions. Its history traces back to ancient village recipes when beet broth was used to prepare nourishing meals in the summer heat. The bright ruby color of the soup catches the eye, while its taste—a delicate balance of beet sweetness, light vinegar tang, and refreshing crunch of cucumbers—delights and invigorates. Adding greens, chicken protein, and sour cream gives tenderness and depth to the flavor. Beetroot soup is perfect for a summer lunch, quenching thirst and energizing with fresh vegetables and protein. This soup is a true gastronomic delight that reveals the harmony of traditional Russian ingredients.
1
Prepare all the ingredients.
2
Wash the beetroot and boil it until ready (you can cut off the top if you're not sure it's clean: that's where most of the dirt is), add lemon acid to the water. There should be enough water in the pot to end up with at least 300 ml of broth.
- Beet: 150 g
- Citric acid: pinch
3
Strain the broth. Cool the cooked beetroot and peel it.
- Beet: 150 g
4
Boil the egg hard.
- Chicken egg: 1 piece
5
Finely chop the beetroot and place it at the bottom of a soup pot or another suitable container.
- Beet: 150 g
6
Mix 300 ml of broth with sugar and vinegar. Pour into the soup bowl.
- Sugar: 10 g
- Vinegar: 1 tablespoon
7
Add finely chopped chicken egg white to the soup bowl.
- Chicken egg: 1 piece
8
Mash the yolk and mix it with sour cream.
- Chicken egg: 1 piece
- Sour cream: 50 g
9
Finely chop the salad, onion, and cucumbers, and add them to the soup bowl.
- Green salad: 15 g
- Cucumbers: 75 g
10
Add 400–500 ml of cold carbonated water (to desired thickness), top the beet soup with sour cream, and salt to taste.
- Carbonated water: 500 ml
- Sour cream: 50 g
- Salt: to taste
11
Before serving, sprinkle finely chopped dill and parsley on the plate.
- Dill: 5 g
- Parsley: 5 g