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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A close cousin to Borsch, but lighter summer fare. More of a side than a meal but it can be altered to be a meal. This soup is served chilled and is very refreshing on a hot summer day. I got this recipe the Washington Post. Read more . h10 fri 06272008 Ingredients:
50 oz kvass (a fermented drink made of black or rye bread) |
50 oz beef decoction (beef stock) |
6 beets, cooked and cut in straws |
4 carrots, cooked and cut in straws |
reserve cooking liquid from beets, strained |
2 green onions, diced and salted |
2 celery sticks, sliced finely |
4 cucumbers, peeled, seeded and cut in straws |
4 eggs, soft boiled |
1 cup lemon juice |
1 cup sour cream |
2 tsp sugar |
2 tbs wine vinegar or pickle juice |
2 tbs fresh parsley, finely chopped |
2 tbs fresh dill, finely chopped |
1 tbs black pepper, ground |
salt to taste |
Directions:
1. Wash vegetables.
2. Cook beets and carrots seperately. Cool. Save beet liquid.
3. Prep vegetables
4. Add chilled kvass and vegitables to beet liquid
5. Add sugar, lemon juice, vinegar or pickle juice, pepper, parsley and dill. You're aiming for a sweet and sour flavor. Adjust vinegar or pickle juice to achieve desired flavor. Salt as needed.
6. Chill
7. Just before serving add a dollop of sour cream and a soft boiled egg to each bowl.
8. Variations: for a meal rather than a side add cooked sliced sausage or diced ham. Even heartier, add diced cooked potatoes. Like it spicey? add dollop of horseradish and a spoonful of hot mustard to bring on the heat. For a creamy version add Kefir (yogurt) in place of beetroot liquid.
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