Cold soup "Svekolnik"
4 servings
35 minutes
Cold soup 'Svekoldnik' is a traditional dish of Russian cuisine that is refreshing and nutritious, perfect for summer days. Its history traces back to ancient Slavic cuisine when beets were one of the main vegetables. The bright ruby color and gentle sour taste make it special, while the combination of fresh vegetables, quail eggs, and a creamy base of kefir and cream gives it richness and depth. Vinegar and mustard add spicy notes, while herbs enhance the aroma. This soup not only satisfies hunger but also refreshes, maintaining hydration in hot weather. It is often served chilled to emphasize its lightness and cool freshness, making it a great choice for a summer lunch.
1
Bake the beetroot and grate it on a coarse grater.
- Beetroot: 600 g
2
Grate the peeled cucumber as well.
- Cucumbers: 200 g
3
Cut the potatoes into cubes. About 50 grams per serving.
- Boiled potatoes: 200 g
4
Boil quail eggs. Leave 4 eggs for decoration and add 2 boiled ones to the borscht.
- Quail egg: 6 g
5
Grate the radish.
- Radish: 100 g
6
Chop the greens finely.
- Dill: 50 g
- Spring onion: 50 g
- Parsley: 50 g
7
Mix greens, beetroot, cucumber, radish, vinegar, sugar, mustard, salt, horseradish, and pour the mixture with kefir, cream, and water. Place this mixture in the refrigerator to cool.
- Dill: 50 g
- Beetroot: 600 g
- Cucumbers: 200 g
- Radish: 100 g
- Wine vinegar: 1 tablespoon
- Sugar: 2 tablespoons
- Mustard: 1 tablespoon
- Sea salt: 2 teaspoons
- Horseradish: 20 g
- Kefir (3.2%): 270 ml
- Whipping cream 33%: 200 ml
- Water: 600 ml
8
Place potato cubes in a plate, pour the prepared mixture over them, and garnish with herbs and quail eggs cut lengthwise.
- Boiled potatoes: 200 g
- Dill: 50 g
- Quail egg: 6 g
