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.
1
Boil beetroot, potatoes, and eggs
- Chicken egg: 2 pieces
- Potato: 1 piece
- Beetroot: 1 piece
2
Cut all ingredients into thin strips - cucumber, greens, potatoes, eggs. Or use a special grater.
- Chicken egg: 2 pieces
- Potato: 1 piece
3
Add horseradish, pour the mixture with cold kvass, salt it, and dress with sour cream.
- Horseradish: to taste
- Bread kvass: 400 ml
- Salt: to taste
- Sour cream: 2 tablespoons
