Cold beetroot soup - kholodnik.
½ kilo of beetroots
½ cup of white wine vinegar or juice from 1 lemon
2 tsp of brown sugar
1 tsp of salt
1 l of water
Boil the beetroots until tender inside or you can bake them in the oven, peel it and chop into thin stripes.
Prepare the marinade by boiling the vinegar, sugar and salt in a saucepan. Then add the water, adjust the seasoning - it should be slightly sweet, salty and not too vinegary. In case of the latter, add some more water. Cover the beetroots with liquid, cool to room temperature and store overnight in the refrigerator.
The next day, check the flavour of the beetroot and the liquid and adjust the seasoning if needed.
Boil the eggs. You will need as many as the number of your guests.
Cut the cucumber. I like to chop everything the same shape - thin stripes, which I find it looks much more presentable.
Chop the dill and the spring onions. You can either place them together, adding the cucumber, in the serving plates, or else present them separately on the dining table.
Peel the hard-boiled eggs and chop/cut them to your liking.
To complete the dish, in each serving plate you will need to have: beetroot 'soup', egg, dill, spring onion, cucumber and a good dollop of sour cream. We normally serve it with a plate of hot potatoes: baked, mashed or simply boiled and served with some of butter on top.
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