Svekolnik: Chilled Beet Soup

It’s so hot outside – looks like summer finally arrived in Boston!

This chilled soup is perfect for the summer: easy to make and easy on the hips and wallet 🙂 Plus, it looks absolutely gorgeous.

You can make svekolnik with pretty much any fresh veggies in the summer, as long as you have beets.  In my family the radishes and cucumbers are standard, and everything else can be added as you like.

You will need:

A couple of medium sized beets

(cheat option: a can of fancy shoestring beets)

3-4 radishes

1 cucumber

Dill, Parsley – or any other greens you enjoy

Some horseradish

1 clove garlic

Apple cider vinegar (red wine vinegar is a fine substitute)

1 hard-boiled egg

1 medium boiled potato


1. Cook the beets by putting them in boiling water with 2 tbsp of vinegar, reducing the heat and simmering them until a fork easily goes through.  For halved beets it should take about 30 minutes.

2. Take out the beets, reserve the liquid.

3. Chill the beets and the liquid.

4. Dice whatever veggies you’re using, press the garlic.

5. Grate the chilled beets.

6. In a bowl combine grated beets, veggies and greens. Pour in the beet “juice”. Top with a touch of horseradish and maybe a quartered egg.

VIOLA!  A perfect summer soup!


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