The cold soups are very popular during summer season. Two most famous Ukrainian cold soups are okrosha and beetroot soup (commonly known as kholodnik or svekolnik). There are both lean and meat beetroot soups.
Ingredients
Beetroot 250 g
Potatoes 300 g
Fresh cucumber 250 g
Garden radish 100 g
Egg 3 pieces
Lemon 0.5 pieces
Horseradish to taste
Verdure 50 g
Smetana (sour cream) 3 tbsp
Mayonnaise 3 tbsp
Sugar to taste
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse, peel, finely chop or grate the beetroot. Cook in one liter of water until ready. It is essential not to overcook it. Pull the beetroot out and cool. Drain and cool the beetroot stock.
2
Wash and cook the unpeeled potatoes. Peel and dice the boiled potatoes.
3
Rinse, trim off both ends and slice the cucumbers.
4
Boil eggs and cut in halves.
5
Rinse and finely сhop the herbs. Any herbs will do.
6
Rinse, trim of both ends, and slice the garden radish.
7
Combine all the chopped vegetables, herbs, mayonnaise and sour cream with the beetroot stock. Add the salt, sugar, pepper and horseradish to taste. Squeeze the lemon juice adjusting the dish sourness.
8
The beetroot soup should sit for an hour in a cold place before being served. Pour it into bowls and dress with the half of an egg and parsley twig.
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The cutlets are widely considered to be an everyday dish. Therefore the Ukrainian housewives try to diversify the fare and give necessary and rare vitamins to organism so they cook tender and rich fish cutlets. Any fish will do from pollock or walleye to pike and cod.
It is a common beverage throughout Western Ukraine – the dried plums were soaked in water and cooked until the fruits almost dissolve. The drink bears strong resemblance to a dense kissel.
