9 June 2019

Svekolnik

I have a lovely colleague from Russia, Byala, and one day on the train home from work, we compared traditional summer foods in Russia and Bulgaria. It seems Bulgarians aren't the only one partial to cold soups like tarator, Russians are too and Byala told me about two of them, svekolnik or holodnik and okroshka.

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I've been waiting for a hot day to try these out, but after the lovely Easter week, it looks like we won't be getting any of those for a while, so I decided to make the holodnik, since I had a couple of beetroots in the fridge screaming to get eaten.

I didn't spend much time in researching recipes, but I found this one that seemed quite appealing and put together my shopping list for the other ingredients last Saturday.

Ingredients

2 beetroots, washed and trimmed
a little oil
1 cucumber
1 bunch salad onions (7 - 8) with good green bits
1 tbsp chopped fresh dill
1 litre kefir
1 tbsp horseradish sauce
salt & pepper
2 tbsp lemon juice
6 eggs
cold water
100 g sour cream
1 kg salad potatoes

Method

  1. Pre-heat the oven to 200 °C, rub a little oil on the beetroots and wrap in aluminium foil and bake for an hour. Check with a skewer if they're done, it should go straight through them.
  2. While the beetroots are baking, peel and dice the cucumber, wash the onions well and cut relatively finely, but keep a handful of the green bits for decoration.
  3. Hard boil the eggs and cool down quickly under the cold tap, then peel and chop three of them. Keep the others for decoration.
  4. In a large bowl, mix together the cucumber, oniols, kefir, horseradish sauce, salt, pepper, lemon juice and chopped eggs. Cover and put in the fridge.
  5. When the beets are ready, remove from the foil and let cool down a bit, then peel off the skin, preferably wearing gloves, or your fingers will go bright pink.
  6. After the beetroots are peeled, grate coarsely and stir into to the the mixture and the soup will go bright pink. Put to chill until serving time. If the soup is too thick, add some water.
  7. Just before serving, wash, dice and boil the potatoes.
  8. Serve the soup with an egg halve, a tablespoon of sour cream and sprinkle with green onions. Add a small bowl of warm potatoes next to it.

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During the baking of the beetroots, the most wonderful smell spread through the house, Lundulph said it reminded him of the smell at his Nan's when they went there for Sunday roast dinner. I did waste a lot of energy running the whole oven for two beetroots, I think it should be possible to do a tray of them, covered with aluminium foil and use for other things. My sister Bip said they would be really nice with goat's cheese.

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A couple of notes - the website said to put in 1 tbsp of horseradish sauce, but the embedded video said 1 tsp. I thought I'd err on the safe side, so just put a tsp in, but I think a tbsp would have been OK. I also think capers or fresh tarragon would be rather nice.

We started out by having the warm potatoes on the side, but soon Lundulph tipped the potatoes into the soup and it combined very nicely too. It was surprisingly filling, but if you want even more protein in the soup, you can add some diced ham.

The only thing is that it isn't as quick to make as tarator, but it's a nice alternative.

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