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“After having a bowl of wonderful light beet soup at a Russian friend's home, I tried to recreate it by tweaking a recipe I had found. This recipe comes pretty close, but I haven't tried making it yet. Later I learned that this is a cold borscht and is called "svekolnik" in Russian. Sometimes boiled diced potatoes are also added, but these are cooked separately from the beets.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook beets 30 min or until tender. Keep water (broth).
  2. Peel beets and julienne; return to pot.
  3. Add sugar, salt, lemon juice to taste. Cool.
  4. When ready to serve, add cucumber, scallions and one-half egg to each bowl.
  5. Garnish with a dollop of sour cream, dill and parsley.
  6. NOTE: You can use red wine vinegar instead of lemon juice.

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