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Beetroot Cold Soup (B successfull rgan bazars) with Ayran
Instructions
Prepare the beetroot (4 pcs.) – the base of the cold soup that gives it the characteristic deep-red colour. Wash the roots thoroughly with a brush and peel them. Cut into thin strips 3–5 mm – it is strips, not cubes, that are traditional for beetroot cold soup. Thin strips cook evenly and give pretty "beetroot threads" in the finished dish.
Boil the sliced beetroot for 30 minutes in a large pot. Critical step: add salt, 1 tsp of sugar and 2 tbsp of lemon juice to the water – the "secret" of proper beetroot flavour. The sugar balances the "earthy" note and the lemon juice fixes the bright colour (without it the beetroot will "bleed" pale in the soup). Remove from the heat and leave to cool right in the marinade for 1 hour – the beetroot soaks up the flavour better. It is best to boil it the night before.
At the same time, boil the potatoes in their skins (4 pcs.) in salted water for 15–20 minutes until completely soft. Cool them fully in cold water for 30 minutes – hot potatoes will "run" in the soup. Peel and cut into small cubes 0.5–1 cm.
Boil the eggs (4 pcs.) hard for 10 minutes after the water comes to the boil, in salted water. Drop them straight into iced water for 5 minutes – this makes peeling easier. Peel and cut into small cubes 0.5–1 cm. Ideally the same size as the potatoes for a neat presentation.
Wash the fresh cucumbers (3 pcs.) thoroughly and cut into long strips 3–5 mm – the same size as the beetroot for even cutting. Peel them if you like (if the skin is thick or bitter). Young cucumbers can be cut with the skin on – it gives a characteristic "cucumber" crunch.
Prepare the meat part. Boil the chicken thigh (1–2 pcs.) in salted water with a bay leaf, allspice, onion and carrot – an aromatic chicken broth, 15–20 minutes after it comes to the boil. Cool it fully in the broth (about 1 hour) – this keeps the meat juicy. Separate it from the bones and cut into small cubes 0.5–1 cm.
Wash and pat dry the dill, parsley and green onions. Finely chop them with a knife – the herbs should be evenly distributed through the soup. The green onions give a "sharp" note, the dill freshness, and the parsley aroma.
Put all the chopped ingredients into a large pot (5–6 l): the cooled beetroot with its marinade, the potatoes, eggs, cucumbers, chicken and herbs. Gently fold from the bottom up with a spatula – don't crush the vegetables, you want to keep the shape of the cut. You can put the pot in the fridge for 30 minutes for better chilling.
Make the ayran – the Turkish dressing for the cold soup. In a separate large bowl, thoroughly mix kefir 2.5% (2 l) with sparkling mineral water (2 l) in a 1:1 ratio. Add salt (1 tsp), ground pepper and lemon juice to taste. Whisk until smooth. The sparkling water gives the ayran lightness and "fizz", which is perfect for a hot summer day.
Chill the finished ayran well in the fridge for 30 minutes – warm ayran won't give the soup the freshness you want. You can even put it in the freezer for 5 minutes for extra chilling. The ayran is ready as a drink in its own right – taste it before adding it to the soup.
Pour the chilled ayran over the vegetables and meat. Adjust the thickness to taste: more ayran = a thinner, soup-like cold soup; less = a thick cold soup you eat with a spoon. Stir gently – all the components should be evenly distributed in the liquid.
Adjust the seasoning: add salt, ground pepper and lemon juice to taste. You can add some "beetroot stock" from the pot (½ cup) for a richer colour and flavour. Cover and put in the fridge for 1–2 hours to infuse – the "secret" of a real cold soup.
The beetroot cold soup on ayran is ready! Serve it chilled in deep bowls. To each bowl you can add another spoon of sour cream 20% on top, an ice cube for extra freshness and a pinch of chopped herbs for a pretty presentation. The perfect light lunch in the heat.
Tips
- 1
Be sure to add sugar and lemon juice when boiling the beetroot – the "secret" of proper flavour and bright colour. Without them the beetroot will "bleed" pale.
- 2
The ayran should be very cold – warm ayran won't give a summer cold soup the freshness it needs in the heat.
- 3
Let the cold soup infuse for 1–2 hours in the fridge before serving – the flavours come together and the dish "ripens".
- 4
Adjust the thickness of the ayran: more = a thin soup, less = a thick one you eat with a spoon. It suits different preferences.
FAQ
What can I use instead of ayran in the cold soup? +
Good alternatives are: plain kefir 2.5% (more of a "Russian" classic, without the fizz), soured milk (a milder option), milk whey (dietary and budget-friendly), sour cream 10% diluted with water 1:2, beetroot kvass (more of a "Russian" tradition, deep-red colour), or simply beetroot stock plus sour cream. Among "European" options – buttermilk. Each substitute gives its own character. Ayran is the "Turkish" tradition with sparkling water and kefir, ideal for a hot summer. For a lean version – use vegetable stock with lemon juice.
Can I make a lean cold soup without meat? +
Yes, the lean version is especially popular during Lent. Leave out the chicken and eggs, increase the beetroot to 5–6 pcs., the potatoes to 5 pcs. and the cucumbers to 4 pcs. For protein, add 200 g of boiled beans or 200 g of fried button mushrooms. Make the dressing with vegetable stock and lemon juice and sour cream (for a non-strict fast) or simply mineral water with lemon juice (for a strict fast). You'll get a dietary dish of 35–40 kcal per 100 g – even lighter than the main version. Ideal for a lean summer lunch.
How long does the cold soup keep in the fridge? +
The finished cold soup keeps in the fridge for up to 2 days in a tightly closed pot. On the second day the flavour becomes richer – all the tastes finally come together. Don't leave it at room temperature for longer than 1 hour in the heat – it spoils quickly because of the dairy dressing. Don't freeze it – the cucumbers and beetroot will "run" when thawed and the potatoes will go "woody". Ideally, eat it within 1–2 days for the best taste. Make it in portions for the family for 1–2 meals. You can store the vegetables and the dressing separately and combine them just before serving.
What to serve the cold soup with? +
It is ideal as a light dish in its own right in the heat – a summer lunch or dinner. The cold soup goes well with boiled potatoes with butter and dill, dark Borodinsky bread, and homemade baking with herbs (onion-and-egg pies). For snacks – pickled cucumbers, cherry tomatoes, salo with garlic, and marinated mushrooms. For drinks – kvass, fruit drink, light beer, or mineral water with lemon. Extra sour cream 20% and herbs are essential additions to every portion. Ideal for a family lunch at the dacha or a summer picnic.
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