Recipe of Homemade Svekolnik - cold beetroot soup
Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Perfect Svekolnik - cold beetroot soup. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Svekolnik - cold beetroot soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Svekolnik - cold beetroot soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Svekolnik - cold beetroot soup is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Svekolnik - cold beetroot soup estimated approx 1hr 30 min.
To get started with this recipe, we have to first prepare a few components. You can cook Svekolnik - cold beetroot soup using 9 ingredients and 7 steps. Here is how you can achieve it.
My family always eats this cold soup throughout the hot summer months. My recipe is the mix of my grandma’s and mom’s recipes.
Ingredients and spices that need to be Take to make Svekolnik - cold beetroot soup:
- 1 large beetroot
- 2-3 potatoes
- 6 eggs
- 1 small bunch of scallions
- 2 bottles kefir or buttermilk
- 2-3 tablespoons red wine vinegar
- Dill, parsley, cilantro
- 6-7 radishes
- 1.5 large English cucumbers
Instructions to make Svekolnik - cold beetroot soup
- Peel the beetroot. Grate it using box grater. Bring 6 cups of water to a boil, add grated beetroot, vinegar, 1 tablespoon salt, 1/2 teaspoon sugar. Simmer for 15-20 minutes. When ready, cool it down.
- Boil potatoes with skin on until ready (35-45 min). Boil eggs.
- Dice cucumbers, radishes. Chop scallions and herbs (I did not have much herbs on hand, but normally I add a lot).
- Peel potatoes and eggs. When they cool down dice them and add to other dices ingredients.
- Add beetroot broth to the vegetables.
- Add kefir or buttermilk and a few more cups of cold water. Add salt to taste. Add more vinegar if you want the soup to be a bit more sour.
- Chill well and serve with a dollop of sour cream.
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