Sveckolnik [sve’koljnik] – Russian summer cold soup, which goes really well during the summer heat. The name comes from the word “sveckla”, which denotes beetroot.
When AC and even hundreds of ice cream don’t help you against hot, this light soup refreshes and cools you.
The main ingredient is a raw beetroot, it’s high in vitamins, minerals and fiber that can effect the digestive system in a positive ways.
Raw beets are one of the top vegetables for nutritious raw eating, according to Bastyr University.
You can include this light soup in your balanced diet and it takes only few minutes to prepare it.
beetroot – 2 small
cucumbers – 3-4
eggs – 1-2 per plate
a bunch of spring onion
a small bunch of dill
1 garlic clove
buttermilk 400 ml
water 200 ml
salt, sugar to taste
sour cream (optional)
Better to choose small young beets. And you can substitute raw beets with boiled, if you like.
Shred beets and cucumbers, put them in a deep plate.
Boil eggs for 10 minutes, let cool and cut them into chunks.
Slice green onions, put it in a cup and add some salt. With teaspoon begin to grind the salt into onions.
Add crushed garlic and mix.
Combine together beets, cucumbers, eggs, onions and dill. Add a pinch of sugar.
For the liquid part buttermilk is mixed with cold drinking water, the volume and thickness of it totally depends on your taste.
If you can find “salted lassi” (yougurt drink)-use it, no need to dilute with water; in Arabian countries it’s called “laban up”, in Russia – “tan”, “sivorotka” .
Pour the buttermilk over dry ingredients and mix well. Sprinkle some dill.
You can serve it with a dollop of sour cream and rye bread.