The Dishes

Svekolnik (Marinated Beetroot Soup)

Prep time: | Cook time: | Serves 2

  • 500gr beetroot
  • 1 – 2 cucumbers, diced
  • 1 – 2 potatoes, boiled and diced
  • 1 sprig of dill
  • Salt to taste
  • Sour cream to serve
  • 1 egg, soft boiled
  • Sparkling water, 1 glass – an option
  • For the marinade:
  • 250ml water
  • 100ml vinegar
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 5-7  whole black peppercorns
  • 3-4 cloves
  • 1 bay leaf
  1. Prepare 3 pots to boil the: beetroots, potatoes and egg. Scrub the dirt off the beetroots and potatoes, place them (skin included) in their own pots, cover with water and boil for around 40 mins, depending on size. A trick to know when they are cooked is by piercing a knife or fork into it, if it pierces easily then it is cooked. Once they are cooked, place the beetroots and potatoes onto a chopping board to cool and leave the beetroot water aside. In a separate pot, boil the egg for 6 mins to achieve soft boiled egg yolk. Quickly place in a bowl of icy cold water for easy peeling.
  2. In the meantime, combine the ingredients for the marinade and boil for 5-7 minutes then let it cool down. Dice the beetroot into bite size, place in a clean jar and top with the marinade liquid. Let sit in the fridge for at least 2 hours.
  3. To serve Svekolnik, dice the potatoes and cucumber into bite size and place them in individual serving bowls. Add in the marinated beetroot pieces, a couple of pinches of salt and a couple of spoonfuls of marinade liquid into each bowl. Top with beetroot water (you can add some sparkling water), half a soft boiled egg, sprig of dill and lastly sour cream.
  4. This recipe makes for more beetroot than you’ll need, but it keeps for a long time so you can eat it as a side, add it to salads or make more Svekolnik later!
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