Belarusian Gold Beet and Sorrel Soup – Minskiy Kholodnik

This  is Belarusian cold soup, named from the capital of Belarus – Minsk. Sour and creamy taste of this chilled soup is perfect for hot summer days. Goes great with fried or baked potato. Recipe adapted from Прысмакі з кішэні – blog about Belarusian cuisine.

Belarusian Gold Beet and Sorrel Soup - Minskiy Kholodnik

Yield: 2-3 servings

1 medium beet root, boiled or baked, grated or cut into strips
2 cups sorrel (sour grass) – about one medium bunch, chopped
1 tbsp. lemon juice
1/2 cup cucumber, cut into strips
2 eggs, hard boiled, chopped
1/2 cup green onion (scallion), chopped
1 cup Kefir or Buttermilk or drinkable yogurt

Bring to boil 2 cups of spring water, add sorrel, cook until color changed (2-3 minutes), turn heat off. Add beets and lemon juice. Let cool, add chopped and crushed with salt green onion and chopped cucumber. Let chill in fridge couple hours or overnight.

Just before serving add Kefir (shake it well in bottle) and chopped or quarted eggs.

1 serving equals 160 calories

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