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.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
Lazy vareniki is a traditional Ukrainian dish. They are called lazy, while they demand less cooking time and efforts than traditional ones.
It is nothing else, but boiled dough mixed with stuffing - mostly curd. Lazy vareniki can be also made with potatoes, meat or mushrooms.
Depending on stuffing they may be salty or sweet. Both are served with so
It is a contemporary Ukrainian cuisine’s salad. They say that it was invented by the chef of Chernivtsi restaurant “Dnister” in 1960s. Also, this salad gained prize-winning place at the all-USSR culinary contest.
