After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets.
My Private Note
Units: US | Metric
- 4 small beets, optionally with the stems and leaves (or canned whole beets)
- water, enough to cover well (or the juices out of the can)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 medium cucumber, julienned
- 2 medium green onions, chopped
- 2 hard-boiled eggs, chopped
- 1/2 cup baby dill, chopped
- 1/2 cup flat leaf parsley
- 4 tablespoons sour cream
- 1Cook beets 30 min or until tender. Keep water (broth).
- 2Peel beets and julienne; return to pot.
- 3Add sugar, salt, lemon juice to taste. Cool.
- 4When ready to serve, add cucumber, scallions and one-half egg to each bowl.
- 5Garnish with a dollop of sour cream, dill and parsley.
- 6NOTE: You can use red wine vinegar instead of lemon juice.
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Nutritional Facts for Red Beet Soup
Serving Size: 1 (187 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 102.4
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 2.2 g
- Cholesterol 99.4 mg
- Sodium 377.4 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.8 g
- Sugars 6.3 g
- Protein 5.1 g