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