Холодник – Beetroot Cold Soup

I saw this “soup” a few weeks ago on a great Russian blog I read. And when Peter, last month’s winner of RFJ with his incredible Halvas announced the ingredients for October Royal Foodie Joust this recipe fit perfectly. The ingredients are: fennel (whole, ground, seeds), dairy (in any form) and parsley. If you’d like to participate view the details at The Left Over Queen Forum.

Although the soup seemed perfect and needed no alteration, SweetLady – Юля made a comment in her post about adding more beetroot the next time, so I did. It tasted very summery and refreshing, almost like eating a salad. Юля, thanks for a great recipe!

Холодник
recipe by Юля via Marikan

220 g (2 small) beetroots
200 g (2 medium) cucumbers
20 g (3 medium) spring onions
700 ml kefir
2 Tbsp parsley leaves
1 Tbsp chopped dill leaves
4 eggs
salt
ground black pepper

Bake beetroot in the oven on 180°C for about 1 hour. Leave the skin on, it is done when the fork comes in easily.

Hard boil eggs. Finely chop spring onions, parsley and fennel. Peel the cucumber and cut it into tiny cubes. Peel beetroot and pure it in a blender with some kefir, add the rest of the kefir and ingredients, season with salt and pepper to taste and serve cold.

Recept na srpskom.