Cold beetroot soup with kvass

2 servings

10 minutes

Cold beetroot soup with kvass is a refreshing dish of Russian cuisine, loved in the summer heat. This soup originates from ancient Rus, when beets and kvass were staples for peasants. Its sour taste with horseradish sharpness and delicate texture creates a harmony of freshness and richness. Boiled vegetables and eggs add nutrition to the dish, while cold bread kvass provides pleasant coolness. It is best served with sour cream, which softens the taste and adds creaminess. Beetroot soup is perfect for a hot day and pairs wonderfully with rye bread.

Energy value per serving

• Calories: 267.7
• Proteins: 11.2g
• Fats: 10.6g
• Carbohydrates: 29.4g

Ingredients

• Chicken egg: 2 pc
• Horseradish: to taste
• Potato: 1 pc
• Beet: 1 pc
• Sour cream: 2 tbsp
• Salt: to taste
• Bread kvass: 400 ml

Cooking steps

1. Boil beetroot, potatoes, and eggs

   Required ingredients:

   • Chicken egg: 2 pieces
   • Potato: 1 piece
   • Beet: 1 piece

2. Cut all ingredients into thin strips - cucumber, greens, potatoes, eggs. Or use a special grater.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Potato: 1 piece

3. Add horseradish, pour the mixture with cold kvass, salt it, and dress with sour cream.

   Required ingredients:

   • Horseradish:  to taste
   • Bread kvass: 400 ml
   • Salt:  to taste
   • Sour cream: 2 tablespoons