Beetrootnik – Ukrainian Cold Beet Soup
In the heart of Ukraine, where traditions run deep and culinary artistry thrives, there exists a summer delight that captures the essence of the season like no other – Ukrainian Cold Beet Soup, lovingly known as “Beetrootnik” This vibrant and refreshing dish not only offers a respite from the summer heat but also serves as a culinary testament to the rich cultural heritage of Ukraine.
You can also check out our other Soup Recipes.
Cold Beet Soup
This is a simple and hearty soup that will keep you cool and refreshed on a hot summer day.
Ingredients
- ½ pc chicken breast
- 3 pcs medium-size beets
- 3 pcs eggs
- 3 tbsp sour cream
- 3 tbsp mayonnaise
- 3 pcs medium-sized cucumbers
- 5 stalks green onion
- 1 bunch medium-size dill and parsley
- salt to taste
Instructions
- Rinse chicken breast and boil broth. Boil chicken broth in 2 quarts of water for 20 minutes. Salt to taste. Cool the ready chicken broth.
- Rinse beets and cook for 30 minutes. Cool the cooked beet.
- Boil hard-boiled eggs. To do this, boil them for 7 minutes after they boil. Ready eggs cool down.
- Wash the cucumber and herbs (onion, parsley, and dill). Pat dry with a paper towel.
- Cut the cooked chicken breast into small straws or cubes.
- Grate beets, eggs, and cucumber on a medium grater or cut into small straws.
- Chop the onion finely and sprinkle with a pinch of salt. In a bowl, rub the onion and salt together with a spoon to release the juice.
- Chop the dill and parsley finely.
- Put all the prepared ingredients in a saucepan. Add mayonnaise and sour cream and mix thoroughly.
- Pour chicken broth into the pot and once again mix thoroughly. Put the beet soup in the refrigerator for 30 minutes to infuse.
