Svekolnik (Cold Borsch) Recipe

Svekolnik | Cold Borsch

Svekolnik | Cold Borsch

Svekolnik is a cold soup made on hot summer days. Thankfully, it’s crazy easy to make. The main component of svekolnik is svekla, which means beet in Russian.
Course Soup
Servings 7


  • quarts water
  • 3 small beets (about 1 pound)
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1 potato boiled skin-on then peeled
  • 3 eggs hardboiled and peeled
  • 2 cucumbers
  • 2 scallions green parts, finely chopped
  • Handful dill finely chopped
  • ½ lemon
  • Sour cream for topping


  • Put beets in a pot with water. Add salt, sugar and vinegar (vinegar preserves the beets’ bright red color). Bring to a boil, then simmer for 40 minutes.
  • Remove beets from the pot, reserving the broth. Put both aside to cool.
  • While the broth and beets are cooling, coarsely chop potato, eggs and cucumbers.
  • When the beets are fully cooled, coarsely grate them. 
  • Mix together potatoes, eggs, cucumbers, scallions, dill, and beets.
  • When the beet broth is cool, squeeze the lemon juice into it, add previously mixed ingredients, and stir thoroughly.
  • Soup is served cold with a dollop of sour cream. 

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