2 bunches small beets (about 2 to 2-1/2 lb), peeled and shredded;
freshly squeezed juice of 1 lemon;
3 bunches radishes, halved lengthwise and sliced;
1 large cucumber, peeled and sliced;
3 hardboiled eggs, quartered lengthwise and sliced;
1 bunch scallions, minced;
3 tbsp minced dill weed;
salt and pepper to tastemeasures conversion [+]
Place the shredded beets in a stock pot, along with any drained juice. Add 10 cups of boiling water, bring to a simmer, and cook, covered, for 30 minutes. Add salt and pepper and let cool, covered, to room temperature. Whisk in lemon juice and refrigerate the soup until completely chilled.
Toss together radishes, cucumbers, eggs, scallions, and dill. Cover and chill in the refrigerator.
Serve the beet soup with the vegetable garnish and sour cream on the side. Botvinia is mixed by diners in individual bowls or plates (similar to gazpacho).
RediscaRecipe category: Soups > Cold
, Vegetable-Dishes > Other