📝 About This Recipe
Svekolnik is the elegant, vegetarian cousin of Borscht, designed specifically to combat the sweltering heat of a Russian summer. This refreshing cold soup features the earthy sweetness of young beets balanced by a bright, acidic tang and the crunch of garden-fresh cucumbers and radishes. It is a nutritional powerhouse that delivers a sophisticated symphony of flavors and a stunning magenta hue to your dinner table.
🥗 Ingredients
The Beet Base
- 3 large Fresh Beets (scrubbed clean, with stems removed)
- 8 cups Water (filtered)
- 2 tablespoons Lemon Juice (freshly squeezed to preserve color)
- 1 tablespoon Sugar (to balance the acidity)
- 1.5 teaspoons Salt (or to taste)
Fresh Vegetables & Herbs
- 3 pieces Persian Cucumbers (finely diced or julienned)
- 6-8 pieces Red Radishes (thinly sliced into half-moons)
- 1/2 cup Green Onions (finely chopped)
- 1/2 cup Fresh Dill (finely chopped, stems discarded)
The Finishing Touches
- 3-4 pieces Hard-boiled Eggs (halved or quartered for serving)
- 1 cup Sour Cream (Smetana) (high fat content preferred for creaminess)
- 1 teaspoon Dijon Mustard (optional, for a spicy kick)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place the cleaned beets in a large pot and cover with 8 cups of water. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to medium-low and simmer the beets for 40-50 minutes, or until a fork easily pierces the center. Do not peel them yet, as cooking in the skin preserves the deep color.
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3
Carefully remove the cooked beets from the liquid and set them aside to cool. Do not discard the beet water! This 'kvass' is the flavorful base of your soup.
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4
Strain the beet liquid through a fine-mesh sieve into a clean bowl to remove any sediment. Stir in the lemon juice, sugar, and salt while the liquid is still warm. This ensures the sugar dissolves and the lemon juice 'fixes' the bright pink color.
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5
Place the beet liquid in the refrigerator to chill completely for at least 2-3 hours. For best results, chill it overnight.
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6
Once the cooked beets are cool enough to handle, peel away the skins using your fingers or a paper towel—they should slip right off. Grate the beets using the coarse side of a box grater.
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7
In a large mixing bowl, combine the grated beets, diced cucumbers, sliced radishes, chopped green onions, and fresh dill.
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8
If you enjoy a bit of zing, whisk the Dijon mustard into a small amount of the cold beet liquid before adding it back to the main pot.
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9
Pour the chilled beet liquid over the vegetable mixture and stir gently to combine. Taste and adjust seasoning with more salt or lemon juice if needed.
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10
To serve, ladle the cold soup into chilled bowls. Ensure every serving has a generous portion of the crisp vegetables.
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11
Top each bowl with two quarters of a hard-boiled egg and a large dollop of cold sour cream.
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12
Garnish with an extra sprig of fresh dill and a crack of black pepper. Serve immediately while ice-cold.
💡 Chef's Tips
Use the smallest, youngest beets you can find, as they are naturally sweeter and less fibrous than larger ones. To prevent your hands from staining purple, wear thin food-prep gloves when peeling and grating the cooked beets. If you want a creamier texture, you can whisk some sour cream directly into the entire pot of soup before serving, though individual dollops are more traditional. Always add the lemon juice to the broth while it is still warm to reactivate the anthocyanins in the beets, ensuring a vivid magenta rather than a dull brown. For an even deeper flavor, you can roast the beets in foil instead of boiling them, then use a high-quality store-bought vegetable broth as the base.
🍽️ Serving Suggestions
Serve with a thick slice of toasted dark rye bread or Borodinsky bread slathered in salted butter. A side of hot, boiled baby potatoes tossed in butter and dill provides a wonderful temperature contrast to the cold soup. Pair with a glass of chilled Kvass or a dry white wine like a Pinot Grigio to complement the soup's acidity. For a protein boost, add some shredded cold chicken breast or smoked ham to the vegetable mix. Include a small side dish of extra horseradish or hot mustard for those who prefer a spicier profile.