Total Time
Prep 20 mins
Cook 30 mins

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.

Ingredients Nutrition


  1. Cook beets 30 min or until tender. Keep water (broth).
  2. Peel beets and julienne; return to pot.
  3. Add sugar, salt, lemon juice to taste. Cool.
  4. When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  5. Garnish with a dollop of sour cream, dill and parsley.
  6. NOTE: You can use red wine vinegar instead of lemon juice.