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Classic Cold Beetroot Soup
Instructions
Get the ingredients ready for the classic cold beetroot soup.
Rinse the beet but don't peel it. Boil it in its skin until done, trying not to overcook it. A small young beet takes 30–40 minutes. Check it for doneness with a toothpick. Cool the cooked beet and peel it. At the same time, boil the eggs hard in a separate pan for 10 minutes. Cool them in cold water and peel them.
Grate the beet on a coarse grater.
Rinse the cucumber and grate it on a coarse grater. Grate the eggs on the coarse side too.
Finely chop the greens. Tip: rub the chopped greens with a little salt – they will release their juice and become more aromatic.
Combine all the prepared ingredients and mix.
As you mix the soup, gradually pour in the kefir a little at a time. Add the lemon juice. If the beet isn't sweet enough, add sugar. Add pepper and mustard if you like. If the soup turns out too thick, thin it with cold boiled water.
Put the pan in the fridge to steep for about 1 hour. The classic cold beetroot soup is ready.
Serve this cold kefir beetroot soup with slices of lemon. Add ice cubes if you like.Bon appétit!
Tips
- 1
Boil the beet in its skin – this is a must. A beet peeled before boiling "loses" its colour and vitamins. The skin comes off easily once the beet has cooled.
- 2
Rub the greens with salt – a "grandmother's" trick. The greens release their juice and become more aromatic.
- 3
The 1 hour of steeping is crucial for cold soups. Warm beetroot soup is "not right" – the flavour only opens up when it is cold.
- 4
Lemon and mustard are the "secret" to the classic flavour. The sweet-and-sour note is what sets beetroot soup apart from ordinary okroshka. The same principle works in other kinds of cold soups.
FAQ
Which beet should I choose? +
The best varieties have bright burgundy flesh: "Bordo", "Cylindra", "Detroit", "Egyptian". Young beets from August to October are more tender and cook in 30–40 minutes. Old (stored) beets take longer to cook (1–1.5 hours). For size, a small beet (100 g) is ideal for one serving. The flesh should be bright burgundy, without white rings (a sign of brassica diseases). Frozen beets will do – thaw them in the fridge for 6–8 hours. Pickled or fermented beets give a "Lithuanian" version that is more sour. The brands "San Sanych" and "Chudesnaya Gryadka" are good quality. The "Sakharnaya" (sugar) variety, which is paler, will give a faint colour.
What can I use instead of kefir? +
The alternatives are: ayran (salty fermented milk), whey (a natural starter), buttermilk (left after churning butter), thick soured milk (prostokvasha), and unsweetened yogurt (more delicate). Kefir of 1–2.5% fat is the ideal base for a light beetroot soup. Fattier 3.2% kefir makes a "hearty" version. You can dilute the kefir with boiled water 1:1 for a "lighter" option. Without kefir, use plain water plus a spoonful of lemon juice (a more "lean" beetroot soup). The brands "Prostokvashino", "Domik v Derevne" and "Activia" are reliable. Fresh kefir is the foundation of a good beetroot soup.
How long does beetroot soup keep? +
In the fridge in a covered pan – 2 days. On the second day the flavour is brighter, but the colour may "fade". Don't freeze it – the vegetables and kefir separate after thawing. Make it for 1–2 meals. For a picnic, carry it in a thermos with ice cubes. For an "office lunch", use a sealed bottle. Don't leave it at room temperature for longer than 1 hour in the heat – fermented-milk products spoil quickly. The ideal time to serve is after 1–2 hours of chilling once made. For "freshness", stir it before serving.
What goes with beetroot soup? +
The classics: boiled potatoes "in their jackets" (served separately in a bowl) and black or rye bread. A wedge of lemon and ice cubes add a refreshing accent. A spoonful (1 tbsp) of sour cream gives double the tenderness. An extra boiled egg (half) makes a garnish. It pairs with a glass of dry white wine (Riesling) or cold beer. For a "dietary" lunch, skip the bread and the sour cream. Garnish with fresh dill and spring onion when serving. For a picnic, carry it in a thermos with ice. Beetroot soup is a versatile summer dish for a hot day.
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