Recipe

Svekolnik Recipe

Add Step-by-Step Photos	Deedeec / All my dishes 1 year, 5 months ago A close cousin to Borsch, but lighter summer fare. More of a side than a meal but it can be altered to be a meal. This soup is served chilled and is very refreshing on a hot summer day. I got this recipe the Washington Post. h10 fri 06272008 Prep:20m Cook:40m Servings:8	Deedeec
	russian hearty chilled

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Ingredients

50 oz Kvass (a fermented drink made of black or rye bread)

50 oz beef decoction (beef stock)

6 beets, cooked and cut in straws

4 carrots, cooked and cut in straws

reserve cooking liquid from beets, strained

2 green onions, diced and salted

2 celery sticks, sliced finely

4 cucumbers, peeled, seeded and cut in straws

4 eggs, soft boiled

1 cup lemon juice

1 cup sour cream

2 tsp sugar

2 Tbs wine vinegar or pickle juice

2 Tbs fresh Parsley, finely chopped

2 Tbs fresh dill, finely chopped

1 Tbs black pepper, ground

salt to taste

Directions

Wash vegetables.

Cook beets and carrots seperately. Cool. Save beet liquid.

Prep vegetables

Add chilled kvass and vegitables to beet liquid

Add sugar, lemon juice, vinegar or pickle juice, pepper, parsley and dill. You're aiming for a sweet and sour flavor. Adjust vinegar or pickle juice to achieve desired flavor. Salt as needed.

Chill

Just before serving add a dollop of sour cream and a soft boiled egg to each bowl.

Variations: for a meal rather than a side add cooked sliced sausage or diced ham. Even heartier, add diced cooked potatoes. Like it spicey? add dollop of horseradish and a spoonful of hot mustard to bring on the heat. For a creamy version add Kefir (yogurt) in place of beetroot liquid.

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Comments

ronnymarcus 1 year, 5 months ago said:
Great going! For people who don't know what "Kvass" is , It is very similar to rootbeer. Rootbeer can be used instead of Kvass for most things

deedeec 1 year, 5 months ago said:
Outstanding! Thanks for the info. I had no idea what it was, but we have some eastern european markets nearby and I was going to try to find out. I love Borsch and cant wait to try this one. Especially since beets are showing up in our local farmers market now.

jett2whit 1 year, 5 months ago said:
Great info....I had no idea what that was! Thanks for sharing!

divaliscious 1 year, 5 months ago said:
How interesting.... I am not sure if I would ever find kvass, but I would be happy to try it if it were offered to me...do you know of a substitute I could use?

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Alterations

deedeec 1 year, 3 months ago said:
I made this recipe today. I actually found Kvass in a local Russian grocery. There are actually different kinds of Kvass: some kind of berry, a beet one, and some others I couldn't discern. Ask your Grocier for Bread Kvass, unless you can read Russian, and can find it yourself. As Ronnie mentioned, Kvass does taste similar to rootbeer, only it's not as sweet. So if you use Rootbeer as a substitute, you may consider using less sugar. However, it's all up to personal taste how you like your sweet-to-sour ratio to taste.

deedeec 1 year, 3 months ago said:
I've also discovered that this makes a ton of soup and I think the servings may be closer to 8-10 than 4. Also, depending on the size of your beets, carrots, and cucumbers, you may not need as much broth and kvass as the recipe indicates. I reduced my ratios to 32oz of each because there was going to be way too much broth for the amound of veg I had.

deedeec 1 year, 3 months ago said:
When preparing beets, I recommend that you use plastic gloves and where something you don't mind getting beet juice on accidentally. Your hands will be stained red/pink for a few days if you don't...

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