Kholodnik
A cold beetroot soup on kefir with sorrel, cucumber and egg, pink and sharply sour.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the beetroot until tender with a spoon of vinegar so it keeps its colour, and cool it completely.
Cook the sorrel in a little water for five minutes, until it darkens, and cool it.
Grate the cooled beetroot coarsely and cut the cucumbers into matchsticks.
Mix the beetroot, the sorrel with its liquid, the cucumber and herbs with the soured cream and salt it.
Add the cold kefir and stir to an even pink.
Chill it an hour so the soup infuses and turns genuinely cold.
Boil the potatoes and serve them hot on a separate plate, with halved eggs in the soup.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.