Cold beetroot soup: A summer variation of borsch
When summer heat comes, not many Russians keep eating hot soups (with the exception of sorrel shchi, as it's in season). But, it's not a reason not to cook beets!
Have you ever heard of ‘okroshka’? It’s that “weird” Russian cold summer soup with dozens of chopped ingredients. Well, 'svekolnik' is something very similar!
‘Cвёкла’ (‘svyokla’) is a beet and, in summer, this fresh vegetable is in season. In old times, the recipe was very simple: chopped or grated beet was just mixed with homemade ‘kvass’ (a traditional fermented drink made from rye bread).
But, as time passed, boiled eggs, cucumbers and meat were gradually added.
The main thing about 'svekolnik' is its bright violet color! By the way, you can mix your ingredients not only with ‘kvas’, but also with kefir or even yogurt!