Classic beetroot soup with kvass
4 servings
15 minutes
Classic beetroot soup with kvass is a refreshing, light, and nutritious first dish of Russian cuisine that is especially popular in the summer season. Its history traces back to peasant culinary traditions where kvass was used as a base for cold soups. The bright ruby color, the sweet-sour taste of beets, and the tanginess of bread kvass create a harmonious combination. Cucumbers add a crunchy freshness, while herbs and eggs enrich the dish with pleasant texture and aroma. Sour cream adds creaminess and enhances the flavor. Beetroot soup refreshes wonderfully, satisfies hunger, is easily digestible, and can be an ideal option for a summer lunch or light dinner.
1
Wash all the vegetables well.
2
Boil the beetroot and carrot in their skins, cool them down, peel, and cut into strips.
- Beetroot: 3 pieces
- Carrot: 2 pieces
3
Peel the fresh cucumbers and cut them into strips.
- Cucumbers: 2 pieces
4
Chop the green onion and mix it with salt.
- Spring onion: 1 bunch
- Salt: to taste
5
Pour all the chopped vegetables with chilled kvass and strained broth of beets and carrots, add salt, sugar, citric acid, and sprinkle with chopped dill and parsley.
- Bread kvass: 0.6 l
- Beetroot broth (decoction): 0.6 l
- Salt: to taste
- Sugar: 1 teaspoon
- Citric acid: to taste
- Dill: to taste
- Parsley: to taste
6
When serving, place sliced eggs and sour cream in each bowl of borscht.
- Chicken egg: 2 pieces
- Sour cream: 5 tablespoon
