RED BEET SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Red Beet Soup image

After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets.

Provided by coconutty

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 small beets, optionally with the stems and leaves (or canned whole beets)
water, enough to cover well (or the juices out of the can)
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon sugar (optional)
1 medium cucumber, julienned
2 medium green onions, chopped
2 hard-boiled eggs, chopped
1/2 cup baby dill, chopped
1/2 cup flat leaf parsley
4 tablespoons sour cream

Steps:

  • Cook beets 30 min or until tender. Keep water (broth).
  • Peel beets and julienne; return to pot.
  • Add sugar, salt, lemon juice to taste. Cool.
  • When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  • Garnish with a dollop of sour cream, dill and parsley.
  • NOTE: You can use red wine vinegar instead of lemon juice.

Nutrition Facts : Calories 102.5, Fat 5.3, SaturatedFat 2.3, Cholesterol 99.5, Sodium 377.4, Carbohydrate 10, Fiber 1.9, Sugar 6.4, Protein 5.2

There are no comments yet!