Cold Borscht - Svekolnik (Свекольник)

• จำนวนที่เสิร์ฟ: 4 servings

ส่วนผสม

4 medium beets (with leaves if available)

2 medium potatoes

2 cloves garlic (minced)

1 green onion (sliced)

2 pickling cucumbers (fresh not pickled)

2 tablespoons vinegar

½ teaspoon sugar

½ teaspoon salt

sour cream (omit for vegan)

4 tablespoons chopped dill

2 hard boiled eggs (optional, omit for vegan)

วิธีทำ

Beet Broth

Peel the beets, chop into thin long straws or julienne them. Finely chop the beet leaves and set aside. Peel and chop (julienne) the potatoes.

Place beets and potatoes in a saucepan with around 1½ litres of water (6 cups), vinegar and minced garlic. Bring to a boil and allow to simmer for about 20 minutes, until the beets and potatoes are tender.

Mix in beet leaves, sugar and salt and continue cook for 2 minutes. Place soup in the fridge to cool.

Preparation

Slice the cucumbers into thing long straws, about the same length and size as the beets. Set aside.

Peel the hard boiled eggs and cut in half. Set aside to be used as garnish for each bowl when serving.

Making Svekolnik

Remove cold pot of beet broth from the fridge. Mix in sliced green onion, sliced cucumbers, chopped dill to the cold Svekolnik soup. Taste and add extra sugar or salt if necesary.

Chill

Chill Svekolnik Soup in the fridge for a few hours before serving until all vegetables are cold. Garnish with sliced hard boiled egg, sour cream and Russian rye bread.