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Svekol'nik
Cold Beetroot Soup
Svekol'nik
Ingredients
2 pints (1.2 litres) rich chicken stock
Salt, freshly ground pepper to taste
1 small onion, chopped finely
2 tablespoons tomato paste
½ a large carrot, scraped and julienned
4 teaspoons sugar
2 tablespoons freshly squeezed lemon juice
1 small parsnip, peeled and julienned (optional)
½ lb (225 g) beetroot, peeled and julienned
2 cloves garlic, crushed
Soured cream (preferably home-made)
Parsley
Details
Serves: 5
Method
In a large stockpot bring the chicken stock to the boil with the vegetables and the garlic, salt and pepper. Simmer for 10 to 15 minutes. Then stir in the tomato paste and sugar. Continue cooking for 30 minutes more.
Leave the soup to cool to room temperature, then stir in the lemon juice. Taste for seasoning. Chil the soup for several hours or overnight before serving. This soup is best served in a glass bowl so that its colour can be seen to advantage. Garnish with minced parsley and soured cream.
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