π About This Recipe
This stunning, neon-pink soup is the ultimate antidote to summer heat, blending the earthy sweetness of roasted beets with the refreshing tang of fermented dairy. Originating from the culinary traditions of Poland and Lithuania, this 'ChΕodnik' is as much a visual masterpiece as it is a nutritional powerhouse. Every spoonful delivers a crisp crunch of radish and cucumber against a silky, probiotic-rich backdrop of kefir and fresh dill.
π₯ Ingredients
The Beet Base
- 3-4 medium Fresh Beets (scrubbed, with tops if fresh)
- 2 cups Water or Vegetable Stock (for simmering)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Sugar (to balance acidity)
The Dairy Cream
- 1 quart Kefir (plain, full-fat preferred)
- 1/2 cup Sour Cream (full-fat for richness)
The Fresh Crunch
- 3-4 pieces Persian Cucumbers (finely diced)
- 1 bunch Radishes (about 6-8, thinly sliced or grated)
- 4 stalks Green Onions (finely chopped)
- 1/2 cup Fresh Dill (finely chopped, plus extra for garnish)
Seasoning and Garnish
- 3-4 pieces Hard-Boiled Eggs (halved or quartered)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
π¨βπ³ Instructions
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1
Prepare the beets by trimming the leaves (save them if they are fresh). Place the scrubbed beets in a medium pot with 2 cups of water or stock and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-30 minutes until tender when pierced with a fork.
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2
While the beets are cooking, prepare your hard-boiled eggs. Boil them for 9-10 minutes, then immediately plunge them into an ice bath. Once cooled, peel and set aside.
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3
Remove the cooked beets from the liquid. Do not discard the beet water! Let the beets cool until they can be handled, then peel off the skins (they should slip right off).
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4
Grate the cooled beets using the large holes of a box grater. If you have fresh beet greens, blanch them for 1 minute in the beet water, then chop them finely.
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5
In a large mixing bowl or pot, combine the grated beets, the chopped beet greens (if using), and about 1/2 cup of the reserved beet cooking liquid. Add the lemon juice and sugar to this mixture to preserve the bright pink color.
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6
Whisk together the kefir and sour cream in a separate bowl until smooth, then pour the mixture over the beets. Stir well until the soup turns a beautiful, uniform magenta.
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7
Fold in the diced cucumbers, sliced radishes, chopped green onions, and the fresh dill. The soup should be thick with vegetables.
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8
Season generously with sea salt and freshly cracked black pepper. Taste and add more lemon juice if you prefer a tangier profile.
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9
Cover and refrigerate the soup for at least 2 hours, though overnight is best. This allows the flavors to meld and the soup to become ice-cold.
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10
To serve, ladle the cold soup into chilled bowls. Top each serving with two halves of a hard-boiled egg and an extra sprinkle of fresh dill.
π‘ Chef's Tips
Always use full-fat kefir and sour cream; the fat carries the beet flavor and provides a necessary velvety mouthfeel. If you are short on time, you can use high-quality pre-cooked vacuum-packed beets, but skip the beet water and use a little extra lemon juice. For the best texture, grate half of the radishes and cucumbers and finely dice the other half; this creates a complex consistency. Don't skip the chilling time! Cold borscht is significantly better after the flavors have had a few hours to dance together. Adjust the acidity right before serving, as the sweetness of the beets can mellow out the lemon juice over time.
π½οΈ Serving Suggestions
Serve with a side of hot, buttery boiled potatoes sprinkled with dill for a classic temperature contrast. A thick slice of toasted dark rye bread with salted butter is the perfect vessel for soaking up the creamy broth. Pair with a glass of crisp, dry white wine or a chilled shot of premium vodka for an authentic experience. Add a few slices of smoked trout or salmon on the side to turn this soup into a substantial, protein-rich meal.