Cold Beet Soup

  • Date November 02, 2013
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No this photo has not been touched up! The soup is really this color! My colleague at work is from Russia. She loves food and is always kind enough to share with me some of her recipes. She makes an amazing pickle soup that I have begged for the recipe so I can share here. Still waiting on that one, she did share with me her version of a cold Russian beet soup or svekolnik. I loved it and immediately begged for the recipe. I was successful this time! This recipe makes around 10 cups and is around 100 calories per cup! My mom and I loved it. It did not meet husband friendly approval (he even tried heating it as he said soup should never be cold). But I'm keeping it and he can just have a bagel with a peanut butter in the future. 



Ingredients

100 calories per cup
(makes around 10 cups)


  • 6 large beets
  • Half of a big long cucumber or 3-4 small cucumbers
  • 5 raddish or 1 cup sliced daikon
  • Green onion (I take 6-7, buit only the green part)
  • A little pack of Baby dill
  • 1L of Butter Milk
  • 1 cup of water
  • Salt

Optional: boiled eggs (three)
You could also use 1/2 butter milk and 1/2 milk to make less creamy, but who wants that?

Directions

  • Boil 4-5 beets

  • If using eggs, boil the eggs to hard-boiled and cut eggs up onto small squares pieces
  • Cut beets, radish and cucumber, green onions and dill into small pieces

  • Add butter milk with the radish, green onion and dill and mix


  • Add beets 

  • Boil one cup of water and add half a teaspoon of salt in it. When salt is dissolved and the water is cool add it to the rest

  • Let it stay overnight in a fridge and eat the next day


Add some extra dill to the top when you serve!



Delicious!



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