Summer beetroot soup
10 servings
60 minutes
Summer beetroot soup is a refreshing cold dish that has become an integral part of Russian cuisine, especially on hot summer days. Its history roots in the traditions of simple yet exquisite peasant dishes where fresh vegetables and dairy products create harmonious flavor combinations. The vibrant beet broth gives the soup a rich color and pleasant acidity, complemented by the tenderness of potatoes, eggs, and sour cream. Cucumbers and herbs add freshness to the dish while mustard provides a spicy note. It is traditionally served chilled, making beetroot soup an ideal relief from summer heat. This dish not only delights with its taste but also satisfies while remaining light and healthy.
1
Peel the beetroot and pour in 3 liters of water. Bring to a boil, add salt, pour in vinegar to preserve the bright color of the beetroot broth, and cook the beetroot until ready. Then remove the beetroot, cool it down, and grate it on a coarse grater. Also cool the beetroot broth.
- Beetroot: 2 pieces
- Vinegar: 1 tablespoon
2
Bake the potatoes in their skins, cool, peel, and cut into cubes. Boil the eggs and chop them into small cubes. Finely chop the cucumbers, onion, and dill.
- Potato: 3 pieces
- Chicken egg: 5 piece
- Cucumbers: 5 piece
- Spring onion: 1 bunch
- Dill: 1 bunch
3
Add sour cream, mayonnaise, and mustard to the cooled beet broth. Mix everything well.
- Sour cream: 250 g
- Mayonnaise: 100 g
- Mustard: 2 tablespoons
4
Add all the other ingredients mentioned above. Then add citric acid. If the acidity and mustard are not enough, add a little more.
- Citric acid: 10 g
- Mustard: 2 tablespoons
5
Serve cold.
