The word Svekolnik came from word svekla, which is beetroot. As the name implies, the recipe must include beetroot. Delicious soup is obtained with young petty beets. Svekolnik can be prepared on a beet broth with the addition of kvas or cucumber and cabbage marinade, yogurt, kefir, or sour milk, and even mineral water. In the old Russian recipes in svekolnik recommended to add a little wine. Svekolnik, or as it is sometimes called holodnik – an alternative to cold borscht. Source: www.i-love-moscow.com
- Vinegar (1 teaspoon)
- Sugar (1 teaspoon)
- Sour cream
Clean the beet.
Cut the beet into pieces. And put pieces in water.
Boil the beet for 50 minutes on a slow heat.
Boil eggs for 15 minutes.
Cut cucumbers into medium pieces.
Chop dill and chives.
Then cut ham into medium slices.
Crush cooked eggs with a fork.
Then put all the ingredients in a bowl.
And mix well.
Shred the cooked beet on the medium grater.
Add the beets in the water in which it was cooked.
Then put salt, vinegar and sugar and mix well.
Put the vegetable mixture in a red beet soup and mix.
Add sour cream to taste. The recipe of the Russian cold beet soup is very easy!