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There are many things that more or less have an effect on the quality of taste dari svekolnik - cold beetroot soup, first from the type of ingredients, then the selection of fresh ingredients, up to how to make and serve it. No need to bother if want prepare svekolnik - cold beetroot soup what is delicious home, because as long as you know the tricks and how to do this, this dish can become serve special.

Svekolnik (свекольник from the Russian word for 'beet' свёкла) is a beet soup for sure. But there its similarity with borscht ends. If you define borscht as "beet soup," then you can get away with calling this "cold borscht." After all, svekolnik is indeed cold beet soup. Borscht, however, is so much more than beet soup.

To get started with this recipe, we must prepare a few components. You can have svekolnik - cold beetroot soup using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Svekolnik - cold beetroot soup:

1. Take 1 large beetroot
2. Make ready 2-3 potatoes
3. Get 6 eggs
4. Get 1 small bunch of scallions
5. Get 2 bottles kefir or buttermilk
6. Make ready 2-3 tablespoons red wine vinegar
7. Get Dill, parsley, cilantro
8. Make ready 6-7 radishes
9. Get 1.5 large English cucumbers

Place soup into fridge to cool Slice cucumbers into thin, long straws Make hard boiled eggs. There are two major ways to prepare a cold beet soup: by boiling beetroot and using the beet-infused water as the base for soup or by using kefir as the base. The ingredients that constitute the body of the soup are the same for both: potatoes, eggs, radishes, cucumbers and lots of greens like chives, dill, and parsley. Svekolnik is the simplest and most refreshing type of soup.

Steps to make Svekolnik - cold beetroot soup:

1. Step 1 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.
2. Step 2 Boil potatoes with skin on until ready (35-45 min). Boil eggs.
3. Step 3 Dice cucumbers, radishes. Chop scallions and herbs (I did not have much herbs on hand, but normally I add a lot).
4. Step 4 Peel potatoes and eggs. When they cool down dice them and add to other dices ingredients.
5. Step 5 Add beetroot broth to the vegetables.
6. Step 6 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.
7. Step 7 Chill well and serve with a dollop of sour cream.
8. Ready to serve and ENJOY!

The ingredients that constitute the body of the soup are the same for both: potatoes, eggs, radishes, cucumbers and lots of greens like chives, dill, and parsley. Svekolnik is the simplest and most refreshing type of soup. Just like borsch, it's made from beetroot, which turns the soup an unusual raspberry color. It's often called a summer soup. Holodnik (also svekolnik) is a Slavic beet soup served cold and similar in consistency to a stew.

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