Cold soup of curdled milk and beets

Name: Cold soup of curdled milk and beets
Total time: 1 h
Yield: 4
Ingredients: 400 g curdled milk; 2 young beets; 3 medium salted cucumbers; 1 head salted garlic; 1 small bunch of dill; mineral water with gas; Borodino bread for serving

Cookinero 8 Nov 2022

21810

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

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

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

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

Step 4

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

Can I use different types of beets for this cold soup?

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.

What can I substitute for yogurt in the recipe?

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.

How long does this cold soup last in the refrigerator?

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.

Can I make this soup vegetarian or vegan?

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.

Is it possible to freeze this soup?

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.

What are some good serving suggestions to complement this soup?

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.

Can I use pre-cooked beets to save time?

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.

How can I adjust the portion sizes in this recipe?

Remember to taste and adjust the seasoning accordingly.

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