Red Beet Soup

Submitted by coconutty

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 4

ingredients

• 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

directions

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.