Traditional Russian Svekolnik Recipe: A Refreshing Cold Soup for Summer

Ingredients

  • 2 large beets
  • 1 large cucumber
  • 4 hard-boiled eggs
  • 1 bunch of fresh dill
  • 1 bunch of green onions
  • 2 liters of water
  • 5 potatoes
  • 2 tablespoons of vinegar
  • Salt to taste
  • 1 cup of sour cream

Steps and instructions

  1. Peel and cut the beets and potatoes into small cubes.
  2. Boil the beets and potatoes in 2 liters of water until they are soft.
  3. While the vegetables are cooking, chop the cucumber, green onions, and fresh dill.
  4. Once the vegetables are cooked, remove from heat and add the chopped cucumber, green onions, and dill. Stir well.
  5. Add vinegar and salt to taste.
  6. Let the soup cool down to room temperature, then place it in the fridge for a couple of hours until it is chilled.
  7. Before serving, peel and chop the hard-boiled eggs and add them to the soup.
  8. Top each serving with a spoonful of sour cream.

Tools for making

Recipe variations

  • Add cooked chicken or beef to make it a more substantial meal.
  • Replace sour cream with Greek yogurt for a healthier option.
  • Add chopped fresh parsley or cilantro for additional flavor.
  • Include cooked pearl barley or quinoa for added texture and nutrition.
  • Add a squeeze of lemon juice for a tangy twist.
  • Replace the regular cucumber with pickled cucumber for a more tangy flavor.
  • Garnish with toasted sunflower seeds or croutons for some crunch.
  • Substitute regular potatoes with sweet potatoes for a different flavor profile.
  • Include thinly sliced radishes for added color and freshness.
  • Add a dollop of horseradish for some extra heat.

Recipe overview

Svekolnik is a traditional Russian cold soup that's perfect for the hot summer months. This refreshing dish, primarily made with beets, is packed full of hearty vegetables and topped with a spoonful of sour cream for a delightful tangy twist. Svekolnik is simple to make and can be prepared ahead of time, making it an ideal choice for meal prep or a quick, cool dinner on a warm evening. Get ready to enjoy a dish that's as nourishing as it is delicious, with the vibrant colors of beets and cucumbers adding a visual appeal to your meal experience. Enjoy this taste of Russian cuisine right at your own home!

Common questions

  1. How long does it take to cook the beets and potatoes? Boiling the beets and potatoes until they are soft usually takes around 20-25 minutes.
  2. Can I use canned beets instead of fresh ones? Yes, you can use canned beets if you prefer. Just make sure to drain and rinse them before adding to the soup.
  3. Do I need to peel the cucumber? It is recommended to peel the cucumber before chopping it for the soup.
  4. Can I use dried dill instead of fresh dill? Fresh dill is preferred for its vibrant flavor, but if you don't have access to fresh dill, you can use dried dill as a substitute. Use 1 teaspoon of dried dill for every tablespoon of fresh dill.
  5. How long should I chill the soup before serving? It is best to refrigerate the soup for at least 2 hours to ensure it is properly chilled.

Serving dishes and utensils

  • Cutting board - To chop and prepare the vegetables.
  • Knife - For cutting the beets, potatoes, cucumber, and eggs.
  • Pot - For boiling the beets and potatoes.
  • Stirring spoon - To mix the ingredients in the pot.
  • Chopping board - To chop the cucumber, green onions, and dill.
  • Bowls - For serving the svekolnik.
  • Soup ladle - To serve the soup into bowls.

Origin stories

Svekolnik, a traditional Russian cold soup, has a long and storied history dating back centuries. It's a testament to the Russian people's adaptability and resourcefulness, particularly in the face of harsh winters when fresh vegetables were scarce. They stored root vegetables like beets and potatoes in their cellars to last through the cold months. When summer finally appeared, and fresh greens like cucumbers and dill were available, they combined them with the stored root vegetables to create this refreshing cold soup. The addition of vinegar added that much-needed tangy touch, while the boiled eggs and sour cream provided a richness to balance out the flavors. To this day, the preparation of Svekolnik remains a beloved tradition signaling the arrival of the warm season, serving as a delightful culinary bridge between the long winter and the awaited summer.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.