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Beetroot Cold Soup (B successfull rgan bazars) with Ayran
Instructions
First boil the beetroot. To make the beetroot tasty, it should be boiled in water with the addition of salt, sugar, and a couple of tablespoons of lemon juice. Cut the beetroot into strips and boil for about thirty minutes total. Remove from heat and let it cool in the liquid. It is genuinely better to boil the beetroot in advance.
Boil the eggs hard, peel, and chop them.
Cut fresh cucumbers into strips. If desired, you can peel the cucumbers first.
Boil the potatoes in their skins, let them cool, peel, and cut into cubes.
Beetroot okroshka, like regular okroshka, can be made without meat, but we will add some. For a light dish, dietary meat – of course, chicken, is perfect. Boil the chicken thigh in salted water with added onion and small pieces of root vegetables — parsley, parsnip, celery, carrot. Boil the meat for about fifteen minutes after boiling, cool it in the broth (it will taste better) and chop it in a convenient way for you.
Finely chop the dill. You can also add fresh parsley.
Also finely chop the green onions with a sharp knife.
Transfer the prepared ingredients to a large pot for the beetroot okroshka. While we are preparing the ayran, the pot with the ingredients can be placed in the refrigerator to chill the vegetables even better.
Thanks to the development of tourism, many learned about such sour milk product as ayran. In Turkey, this drink is very popular among travellers. It is quite possible to make it at home, ayran can be consumed on its own, as well as used as dressing for the beetroot okroshka. Let's start making it. Take kefir and mineral water in equal proportions (1:1). Chill well in the refrigerator; for a while, you can even send the products to the freezer.
In one container, mix the carbonated water and kefir, add salt and lemon juice to taste. Mix well together.
The tastiest drink is now properly ready. You can add fresh dill to it and enjoy a beautifully delicious drink on its own.
Take the pot with the prepared ingredients out of the refrigerator and pour in the ayran. The thickness can be adjusted to your liking.
For the beetroot okroshka, prepare the spices according to the list.
Add the spices, lemon juice, and salt to the beetroot okroshka, adjust to your taste. Mix well together. Send the beetroot okroshka to the refrigerator to infuse.
The beetroot cold soup is now properly ready. Let it infuse in the refrigerator for a few hours so that all the ingredients combine. The liquid in which the beetroot was boiled can also be added to the borscht, this is optional. Then pour the beetroot okroshka into bowls and call everyone to the table.We recommend making the beetroot cold soup (beetroot okroshka) on ayran using this culinary recipe. On hot days, this is the best option for lunch or dinner.If the cold soup is made without meat, it will be an excellent dietary dish for those who watch their weight. It is a properly tasty and healthy dish.
Tips
- 1
Boil the beetroot in salted water with sugar and a splash of lemon juice for the most beautifully bright finished colour, since the acidity properly preserves the vibrant red hue that fades during plain water boiling. The brief patience for proper acid-water boiling genuinely matters for the most beautifully coloured finished soup every single time at home. Cool the beetroot completely before adding to the cold soup.
- 2
Use proper carbonated mineral water mixed with kefir for the most authentic ayran-style finished dressing, since the bubbles add a properly refreshing fizz that defines authentic Turkish ayran. To pair this beautifully refreshing summer cold soup with another properly classic homemade summer preparation for variety in your menu, try our beautifully classic rassolnik with barley and pickled cucumbers classic recipe as a contrasting hot Russian-soup alternative.
- 3
Chill all the prepared ingredients thoroughly before assembling, since this brief chilling step ensures the finished cold soup is properly served at the right cold temperature. The brief patience for proper chilling genuinely matters for the most beautifully refreshing finished summer dish every single time. The soup tastes best the next day after the flavours fully develop in the refrigerator.
- 4
Top the finished beetroot cold soup with a generous dollop of sour cream, extra fresh chopped dill, and a few thin lemon slices for the most beautifully refreshing finished presentation at the summer table. For another properly classic homemade summer-soup recipe to add variety to your weekly menu, try our beautifully classic classic minestrone soup Italian vegetable soup as a contrasting Mediterranean-style alternative.
FAQ
What's the difference between okroshka and beetroot okroshka? +
Regular okroshka is a properly traditional Russian cold summer soup typically made with kvass, kefir, or whey as the liquid base, with diced cucumbers, boiled potatoes, eggs, herbs, and sometimes meat or sausage. Beetroot okroshka is a vibrant red variation that adds boiled beetroot for both colour and added sweetness. Both versions are properly traditional summer dishes across the post-Soviet world. The beetroot version is particularly common in Belarusian and Ukrainian cuisines for the summer months.
Can I make this without meat? +
Absolutely. Skip the chicken entirely for a properly vegetarian version that is even better for diet-conscious eaters. The cold soup tastes beautifully delicious without any meat thanks to the proper combination of beetroot, eggs, fresh vegetables, and herbs. Add extra boiled eggs or some cubed firm tofu for added protein in the meatless version. The vegetarian version is also genuinely traditional in many Slavic households during religious fasting periods or simply for lighter summer eating.
How long does this cold soup keep? +
Store leftover beetroot cold soup covered tightly in the refrigerator for up to three days for best results. The flavours actually develop and intensify significantly during the first 24 hours as all the ingredients meld together with the ayran. Store the cold soup separately from any garnishes (sour cream, fresh herbs) and add the garnishes only just before serving for the freshest possible finished result. The soup does not freeze well, since freezing damages the texture of the dairy-based dressing.
Can I use yoghurt instead of ayran? +
Absolutely. Plain Greek yoghurt thinned with cold water (about 1:1 ratio) works absolutely brilliantly as a substitute for the homemade ayran in this recipe. Buttermilk also works as a properly traditional substitute. Each substitute brings its own slightly different finished tang to the cold soup. The yoghurt version produces a noticeably thicker richer finished result, while the buttermilk version stays closer to the original ayran character. Choose based on what's available locally for the easiest preparation.
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