Svekol’nik (Cold Red Beet Soup) with Garlic-Rye Toast – 3ABN Recipes

Svekol’nik (Cold Red Beet Soup) with Garlic-Rye Toast

Julia Outkina, Anna and Alexey Ronzhin

Recipes From Russia

(RFR241024)

“Svekol’nik (Cold Red Beet Soup) with Garlic-Rye Toast”

Ingredients

Svekol'nik:
2 red beet, peeled, boiled, diced (reserve boiling water)
4 potatoes, peeled, boiled, diced (reserve boiling water)
1-2 cucumbers, diced
5-8 radishes, diced
6 ounces tofu, drained and diced
dill, green onions, and cilantro, finely chopped
2 cloves garlic, crushed
salt to taste
juice from ½ lemon
1 ½ quarts vegetable broth (the reserved water from red beets and potatoes)
non-dairy sour cream for garnish
Garlic-Rye Toast:
2 Tbsp mustard oil or avocado oil
½ tsp salt
1 clove garlic, crushed
6 slices rye bread

Steps

Step 1
Take the boiled beets, potatoes, cucumber, radishes, and tofu, and cut them into cubes. Once cubed, gently mix them together.
Step 2
Add finely chopped dill, green onions, cilantro, garlic, and salt to taste. Stir and ladle vegetables into serving bowls.
Step 3
Add lemon juice to the vegetable broth and stir.
Step 4
Pour a serving of broth into each bowl and garnish with non-dairy sour cream.
Garlic Rye Toast:
Step 1

Blend together oil, salt and crushed garlic.
Step 2
Brush the rye bread slices with the garlic mixture.
Step 3
Toast in the oven at 305°F.

Serve Svekol’nik with non-dairy sour cream and Garlic Rye Toast.

Recipe tags: Cucumbers, Potatoes, radishes, red beets, rye bread

or cancel reply

© 2022 Three Angels Broadcasting Network