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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called svekolnik in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets. Ingredients:
4 small beets, optionally with the stems and leaves (or canned whole beets) |
water, enough to cover well (or the juices out of the can) |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 teaspoon sugar (optional) |
1 medium cucumber, julienned |
2 medium green onions, chopped |
2 hard-boiled eggs, chopped |
1/2 cup baby dill, chopped |
1/2 cup flat leaf parsley |
4 tablespoons sour cream |
Directions:
1. Cook beets 30 min or until tender. Keep water (broth).
2. Peel beets and julienne; return to pot.
3. Add sugar, salt, lemon juice to taste. Cool.
4. When ready to serve, add cucumber, scallions and one-half egg to each bowl.
5. Garnish with a dollop of sour cream, dill and parsley.
6. NOTE: You can use red wine vinegar instead of lemon juice.
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