Svekolnik recipe – russian cold beet soup

This looks like a very interesting cold beetroot soup. Looks like there are a lot of versions out there, and a few variations are given below.

NYT version

Below apparently is for TWELVE servings, so a third of this?!

  • 2 bunches beets, including greens, 2 1/2 to 3 pounds
  • 12 cups water
  • 2 cups chopped onions
  • 6 cloves garlic, chopped
  • ½ cup white vinegar
  • Salt and freshly ground pepper
  • 2 cups diced cucumber
  • 2 cups peeled, seeded and diced tomato
  • 4 hard-cooked eggs, peeled and diced
  • ½ cup dill, chopped fine
  • ½ cup cilantro, chopped fine
  • 1 cup scallions, diced fine
  • 1 cup sour cream
  • Additional vinegar, if desired

Chop beet greens fine. Peel beets, and dice or shred. Combine in large pot with water, onion and garlic. Bring to boil, cover and simmer 1 hour. Cool.

Add vinegar, and salt and pepper to taste. Chill.

To serve, pour mixture into a large tureen; sprinkle with all remaining ingredients except sour cream and vinegar. Serve sour cream and vinegar on the side.

Here is another version from My Russian Kitchen – svekolnik

Note, I originally picked this up in ED’s Summer Cooking


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