Cold beetroot on kvass

Cookinero 6 November 2022

Cold beetroot with kvass is a cross between Ukrainian borscht and Russian okroshka. Here is such a friendship of peoples in one plate! There are quite a few cooking options, but we like the following. Beets for this soup are used both fresh and boiled, so the taste of the dish is very rich. For the freshness of cold beetroot with kvass, not only this traditional Russian drink is responsible, but also fragrant mint, which we add at the very end of preparation. And if there is absolutely impossible heat outside, put some crushed ice in a bowl of soup: the taste of the dish will sparkle with new delightful colors!

How to cook Cold beetroot on kvass

Step 1

Cold beetroot on kvass

Prepare the ingredients for the cold beetroot. Wash and clean the beets. Grate two root crops on a coarse grater and pour kvass. Leave for 1-1.5 hours in a cool place.

Step 2

Cold beetroot on kvass

Place the remaining beets in a ladle, cover with hot water and cook until soft (about 1 hour). Then lay out the beets with a slotted spoon and let cool. Add lemon juice and sugar to the broth. Let cool, season with salt and refrigerate.

Step 3

Cold beetroot on kvass

Thoroughly wash the beetroot potatoes with a brush and boil until tender in their skins. Let cool completely. Place the eggs in a pot of cold water and bring to a boil. Boil 10 minutes. Drain the water and cool the eggs. Peel, separate the whites from the yolks.

Step 4

Cold beetroot on kvass

Cut the boiled beets into thin strips. Finely chop potatoes, cucumbers, ham and egg whites. Sort the mint, wash, dry well and tear off the leaves. Rub the yolks with sour cream and mustard.

Step 5

Cold beetroot on kvass

Sort beetroot or beetroot spinach, removing coarse stems, and wash. Finely chop the remaining greens and rub with salt until juice appears.

Step 6

Cold beetroot on kvass

Mix all prepared foods in a large bowl. Add yolks with sour cream and mustard. Season with salt and pepper. Arrange beetroot with kvass on plates, pour beetroot broth and strained kvass. Serve on the table.

Cold beetroot on kvass - FAQ About Ingredients, Baking Time and Storage

Yes, store-bought kvass works perfectly well in this recipe! Just make sure to choose a brand you enjoy the taste of.
Smoked tofu or tempeh, diced into a similar size as the ham, would be a great vegetarian substitute. You could also add more cucumber or beetroot for extra texture.
Properly stored in an airtight container, cold beetroot soup will last for 2-3 days in the refrigerator. Keep in mind that the flavors may intensify over time.
While fresh mint is preferable for its brighter flavor, you can use dried mint. Use about 1/3 of the amount of fresh mint called for in the recipe, as dried herbs have a more concentrated flavor.
Absolutely! Taste the broth after adding the lemon juice and sugar, and adjust the amount of sugar to your preference. Some people prefer a more tart soup, while others like it slightly sweeter.
Yes, to make this recipe vegan, substitute the ham with smoked tofu or tempeh, use a plant-based sour cream alternative, and ensure your mustard is vegan-friendly. Also, omit the egg or replace it with mashed avocado for creaminess.
Freezing is not recommended, as the texture of the vegetables, especially the potatoes and cucumbers, may change and become mushy upon thawing. It's best enjoyed fresh or within a few days.
Cold beetroot soup is delightful on its own, but you can also serve it with a dollop of sour cream (or vegan alternative), a sprinkle of fresh dill, or a side of rye bread.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.
Categories Menu Recipes
Top