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Cold soup of curdled milk and beets

Author
Cookinero 8 Nov 2022
23500
Cold soup of curdled milk and beets

A cross between okroshka and beetroot, a simple and healthy cold soup for hot summer days.

How to cook Cold soup of curdled milk and beets

Step 1

Cold soup of curdled milk and beets

Wash the beets with a brush, wrap individually in foil and bake in a preheated oven at 200°C until soft, about 45 minutes. Rinse with cold water, peel and cut into small cubes.

Step 2

Cold soup of curdled milk and beets

Cucumbers, if necessary, peel the hard skin, cut into cubes of the same size as the beets. Peel the garlic. Finely chop the dill and salted garlic, mix with beets and cucumbers.

Step 3

Cold soup of curdled milk and beets

Put vegetables in a saucepan or bowl, pour yogurt, salt, pepper, mix and refrigerate for 2-4 hours.

Step 4

Cold soup of curdled milk and beets

Before serving, dilute the soup with ice-cold sparkling water to the desired thickness. Serve with Borodino bread.

Cold soup of curdled milk and beets - FAQ About Ingredients, Baking Time and Storage

Yes, you can use any type of beets you prefer, such as golden or Chioggia beets. Just be aware that the color of the soup will vary depending on the type of beets used. Red beets will give the soup a vibrant pink hue, while golden beets will result in a more muted yellow color.
If you don't have yogurt, you can use kefir, sour cream, or buttermilk as substitutes. The taste will be slightly different, so adjust seasoning as needed. For a vegan option, try using a plant-based yogurt like coconut or almond yogurt, but ensure it's unsweetened.
This soup will keep in the refrigerator for up to 2 days. Make sure to store it in an airtight container to prevent it from absorbing other flavors in the fridge. It's best enjoyed fresh, as the vegetables can become slightly softer the longer it sits.
This soup is already vegetarian! To make it vegan, simply substitute the yogurt with a plant-based yogurt alternative like soy, almond, or coconut yogurt. Ensure the plant-based yogurt is unsweetened to maintain the soup's savory profile.
Freezing is not recommended, as the yogurt's texture can change and become grainy upon thawing. The cucumbers may also become soggy. It is best to enjoy this soup fresh.
Besides Borodino bread, this soup pairs well with boiled potatoes, hard-boiled eggs, or a dollop of sour cream or fresh herbs for garnish. Cracked black pepper is also a great addition.
Yes, using pre-cooked beets is a great time-saver. Just make sure they are plain beets without any added seasonings or vinegar. You can find these in the produce section of most grocery stores.
Remember to taste and adjust the seasoning accordingly.

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