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 rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
Ukha is thin hot fish dish, somewhat reminiscent of fish soup. Zaporizhian Cossacks used to cook it during their campaigns, since they could catch fish in the river, and vegetables were always at hand.
Different fish - mostly crucian, perch, redeye, carp - is used for making ukha. At the same time it is not recommended to make ukha from herrings, b
