Name: Cold Beet Soup (Свекольник)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: 2 cloves garlic, crushed; Salt, freshly ground black pepper to taste; 4 teaspoons sugar; 2 tablespoons tomato paste; 2 tablespoons freshly squeezed lemon juice; Sour cream; 1 small parsnip, peeled and cut into julienne strips; ½ large carrot, scraped and cut into julienne strips; 1 small onion, cut into julienne strips; 5 cups rich chicken stock; Minced parsley

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

Ingredients

5 cups rich chicken stock
1 small onion, cut into julienne strips
½ large carrot, scr

Method

In a large stockpot bring the stock to a boil with the vegetables and garlic, salt and pepper. Simmer for 10 to 15 minutes. Then stir in the tomato paste and sugar. Continue cooking for 30 minutes more,

Let the soup cool to room temperature, then stir in the lemon juice. Taste for seasoning. Chill the soup in the refrigerator for several hours or overnight before serving.

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