The second most popular beetroot soup in Slavic cuisine is svekolnik. It is a cold summer soup made of boiled beets and fresh vegetables. You can add anything you want to, or replace beetroot bouillon with beetroot kvass, for example.
So listen and repeat:
1) Peel and grate the beet. Leave the tops — we'll use them too.
2) Sauté beets and tops in a pan in sunflower oil. Squeeze a lemon in to preserve the color of the beets. You can use vinegar or anything acidic instead of lemon.
3) Cut the potatoes. Add water to the pan and add the potatoes. Wait till they're cooked and leave in a cold place.
4) Meanwhile, boil 4 eggs. Finely chop the cucumbers, radish and eggs.
5) Take the so-called beet broth out of the fridge and pour it on the sliced cucumbers, radish and eggs. Don't forget to add salt and sour cream with green onions on top.
For another well-known Russian cold soup, okroshka, the recipe stays the same: eggs, cucumbers, radish covered with either cold kvass or kefir. We cooked it 2 years ago in one of our first video-blog posts.
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