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.
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