Cold soup with beetroot kvass
4 servings
90 minutes
Cold beetroot soup on kvass is a bright, refreshing dish of Belarusian cuisine that embodies summer coolness and natural freshness. This cold soup, traditionally prepared in warm weather, features a harmonious blend of the sweet-earthy taste of beets, the light sourness of kvass, and the delicate milky hue of buttermilk. Crunchy cucumbers, aromatic green onions, and dill add zest and freshness, while boiled eggs and young potatoes make the dish hearty and complete. The cold soup not only quenches thirst and refreshes in summer heat but also fills the body with beneficial vitamins and microelements. It is a classic of Belarusian cuisine carefully passed down through generations and remains an unchanged symbol of the region's traditional gastronomy.
1
Peel the beetroot (save the greens), wash it, grate it, pour in a liter of cold water, and bring to a boil.
- Beetroot with tops: 1 bunch
- Beetroot kvass: 1 glass
2
Add the chopped greens, bring to a boil again, and cook for a couple of minutes on low heat. Drain in a colander, save the broth, and cool everything down.
- Beetroot with tops: 1 bunch
3
Add grated cucumber, finely chopped onion, and dill to the beetroot, pour in buttermilk and kvass, mix, season with salt (add a pinch of sugar if needed), and refrigerate for 2 hours. Serve cold with boiled egg and young potatoes.
- Cucumbers: 2 pieces
- Green onions: 1 bunch
- Dill: 1 bunch
- Sour milk: 0.5 l
- Beetroot kvass: 1 glass
- Chicken egg (country): 4 pieces