Svekolnik (Cold Borscht)
I’ll admit it—I wasn’t always a fan of beets. As a child, I couldn’t stand their earthy flavor, but as I grew older, I fell in love with their natural sweetness and versatility. Beets are now one of my favorite vegetables, especially for dishes that balance sweet and sour flavors. And nothing showcases that better than svekolnik, a refreshing cold beet soup that’s a staple in many Slavic homes during the summer.
Cold borscht, or svekolnik, is the perfect antidote to a scorching day. Its vibrant color and bright flavors make it as appealing to the eye as it is to the palate. The combination of earthy beets, tangy sour cream, and fresh herbs creates a dish that feels both light and satisfying. Every spoonful gives you that “healthy food feeling,” thanks to the nourishing ingredients and refreshing taste.
There are countless ways to make svekolnik, but my favorite recipe is also one of the simplest. The secret to a great svekolnik lies in choosing sweet, high-quality beets. If your beets are a little on the bland side, don’t worry—a pinch of sugar will bring the flavors to life. Topped with a dollop of sour cream and sometimes a soft-boiled egg for extra protein, this soup is a summer essential in my home.
Whether you’re a beet enthusiast or someone looking to give them a second chance, svekolnik is a must-try. Let’s dive into this simple, delicious recipe and bring a taste of summer to your table.
Variations of Svekolnik Across Eastern Europe
Svekolnik, or cold beet soup, takes on many forms across Eastern Europe, reflecting the culinary diversity of the region. In Russia, it’s often a simple mix of grated beets, sour cream, dill, and sometimes kvass for a tangy kick. Ukrainian recipes, known as holodnyk, frequently use kefir or buttermilk for a creamy texture, with radishes and green onions adding crunch.
Polish chłodnik features kefir or yogurt and pickled beets for a bright, tangy flavor, often garnished with a hard-boiled egg. Lithuanian šaltibarščiai is famous for its striking pink hue, achieved with kefir or sour cream, and is traditionally served with boiled potatoes. In Latvia, aukstā zupa stands out for its use of pickles or pickle brine, adding a salty twist to the refreshing soup.
Each variation celebrates local ingredients and traditions, creating a rich tapestry of flavors while staying true to the essence of svekolnik—a vibrant, cooling dish perfect for summer.
Svekolnik Recipe
Ingredients
For the Soup:
- 500 g beets 3-4 medium-sized
- Beet leaves optional, or replace with Swiss chard if beets are out of season
To Serve:
- Sour cream or crème fraîche 2-3 tablespoons per bowl
- Cucumbers thinly sliced
- Dill 2-3 sprigs per portion, chopped
- Lemon juice to taste (about ½ tsp per bowl)
Instructions
Prepare the Beets:
- Grate the beets.
- Place them in a pot with enough water to cover and bring to a boil. Add 1 tablespoon of salt.
- Let them simmer for about 20-30 minutes, or until tender.
- Allow the soup to cool completely.
Prepare the Garnishes:
- Grate or thinly slice the cucumbers.
- Chop the dill.
Serve:
- Put 2 tablespoons of sour cream in each bowl.
- Add one ladle of soup to the bowl and mix with the sour cream to ensure there are no lumps.
- Add the rest of the soup and mix well.
- Taste and adjust the seasoning with more salt and lemon juice as needed.
- Top with cucumbers and dill.
