Svekolnik (Cold Borscht)
What is better than a refreshing bowl of Svekolnik (Cold Borscht) on a hot summer day. This easy recipe combines sweet beets with sour cream, cucumbers, and dill for a delicious and healthy dish that's perfect for summer.
I used to hate beets as a child, but now they are one of my favorite vegetables. I love their earthy sweetness and versatility, especially how they pair with sour ingredients. Cold borscht is a must-have in our home during summer. It's easy to make and perfect for a scorching day. The sweet and sour flavors are refreshing and give me that "healthy food feeling."
There are many recipes for cold beet soup, but my favorite is also one of the simplest. The key to success is to buy sweet beets. If your beets aren't as sweet, you can always add a bit of sugar to balance the taste. This soup is always eaten with sour cream, and sometimes I add a soft-boiled egg for extra protein.
Ingredients
For the Soup:
- 500g beets (3-4 medium-sized)
- Beet leaves (optional, or replace with Swiss chard if beets are out of season)
To Serve:
- Sour cream or crème fraîche (2-3 tablespoons per bowl)
- Cucumbers, thinly sliced
- Dill (2-3 sprigs per portion), chopped
- Lemon juice, to taste (about ½ tsp per bowl)
Instructions
- Prepare the Beets:
- Grate the beets.
- Place them in a pot with enough water to cover and bring to a boil. Add 1 tablespoon of salt.
- Let them simmer for about 20-30 minutes, or until tender.
- Allow the soup to cool completely.
- Prepare the Garnishes:
- Grate or thinly slice the cucumbers.
- Chop the dill.
- Serve:
- Put 2 tablespoons of sour cream in each bowl.
- Add one ladle of soup to the bowl and mix with the sour cream to ensure there are no lumps.
- Add the rest of the soup and mix well.
- Taste and adjust the seasoning with more salt and lemon juice as needed.
- Top with cucumbers and dill.
Enjoy! This soup keeps well in the fridge for about 3 days.