Cold Beetroot Soup

Name: Cold Beetroot Soup (Svekoljnik)
Cuisine: Russian
Ingredients: 800 g/1¾ lb small raw beetroots (beets); 1.2 litres/2 pints/5 cups water; 4 medium potatoes; 3 eggs; 2-3 cucumbers, total weight 300 g/11 oz; 1 bunch spring onions (scallions); 1 bunch spring onions (scallions); 15 ml/1 tbsp mustard; 60 ml/4 tbsp smetana or crème fraîche; 60 ml/4 tbsp smetana or crème fraîche; 15-30 ml/1-2 tbsp fresh lemon juice; 5-15 ml/2-3 tsp sugar; salt; 60-75 ml/4-5 tbsp finely chopped fresh dill, to garnish

Svekoljnik

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

All year around, soup is the heart of every Russian meal. In the summer the soups are often served chilled, as in this recipe, to be enjoyed in the summer heat.

Ingredients

800 g/1¾ lb small raw beetroots (beets)
1.2 litres/2

Europe
Russia
Soup
Gluten-free
Vegetarian
Low fat
High fibre
Low calorie
Summer

Method

Put the beetroot in a pan, add the water and 5ml/1 tsp salt and bring to the boil. Boil for about 50 minutes, until soft. Leave to cool in the stock.
Put the potatoes in a pan of salted water. Bring to the boil and cook for 20 minutes, until soft. Drain.
Put the eggs in a pan, cover with cold water and bring to the boil. Reduce the heat, and simmer fo

Energy 215kcal/908kJ; Protein 11.8g; Carbohydrate 28.9g, of which sugars 19.9g; Fat 6.8g, of which saturates 2.3g; Cholesterol 147mg; Calcium 122mg; Fibre 6.3g; Sodium 311mg.