Nytimes. cold beet soup12/23/2023 ![]() ![]() NOTESĬopy Spicy Quinoa, Cucumber & Tomato Saladģ cups water (vegetable or chicken stock, optional)ġ to 2 jalapeño or serrano peppers (to taste) seeded, if desired, and finely choppedġ/2 cup cilantro chopped plus several sprigs for garnishġ.5 tablespoon red wine vinegar or sherry vinegarģ. Serve garnished with sliced avocado and cilantro sprigs. Toss together, and taste and adjust seasonings. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Combine the tomatoes, chilis, cilantro, vinegar, lime juice and olive oil in a bowl. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.ģ. ![]() If using the green onion, place in a bowl and cover with cold water. Rinse the cucumber with cold water, and drain on paper towels. Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. If making for the freezer, uncover and allow to cool, then place in plastic bags. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover and simmer 15 minutes or until the quinoa is tender and translucent each grain should have a little thread. ![]() Bring back to a boil, and reduce the heat to low. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring the 3 cups water (or stock) to a boil in a medium saucepan. Drain through a strainer, and rinse until the water runs clear. Place the quinoa in a bowl, and cover with cold water. Wrap the beets in foil and bake for 45 minutes to an hour at 350☏.1. Start by cutting the greens from the beets and setting them aside (you’ll put them in the soup later). Plus, this recipe already makes a good, flavorful vegetable stock in the process. They impart plenty of flavor and color to the broth while still maintaining enough of both on their own. The method I use instead is baking the beets first and adding them at the end, just as I do for borscht. This will require a couple more beets than my recipe calls for. An alternative is to use a couple beets to make broth then discard them with other flavoring vegetables and add baked beets at the end for eating in the soup. You can make the svekolnik broth from raw beets but by the time your soup is finished the beets have lost all color and flavor. This method keeps some beety flavor (and color) in the beets themselves. When I make borscht I bake the beets first and then put them in a beef vegetable broth to finish cooking. You can bake the beets first, cook them in the stock or a combination of these two. You have a few options for making the beet broth. Adding dairy makes a bright pink color Making the broth Svekolnik, on the other hand, you can make without any dairy or animal products whatsoever. The resulting soup has a bright pink color. The main difference is that kholodnik always includes smetana or kefir, some kind of sour dairy component. Kholodnik will appear on this blog in the future as a variation of svekolnik. I am differentiating the two soups, however. Elena Molokhovets included a very similar soup called khlodnik pol’skij so smetanoju (‘Polish cold soup with smetana’) in her famous 1861 Russian cookbook A Gift to Young Housewives. You certainly do not make it with a meat stock, anyway.Ĭomplicating matters, svekolnik may also appear as kholodnik (холодник ‘cold thing’) in some recipe collections. Svekolnik has no meat, usually, unless you add some bologna or sliced frankfurters as a garnish. It’s really more a thin meat and vegetable stew, heavy on the beets. ![]() Borscht, however, is so much more than beet soup. If you define borscht as “beet soup,” then you can get away with calling this “cold borscht.” After all, svekolnik is indeed cold beet soup. But there its similarity with borscht ends. Svekolnik (свекольник from the Russian word for ‘beet’ свёкла) is a beet soup for sure. Jump to Recipe Borscht or svekolnik cold beet soup Like its cousin okroshka, it is salad in liquid form. Though often served with a garnish of sliced hard-boiled egg and smetana (sour cream) you can prepare it entirely vegan. This refreshing dish of chilled beet-flavored broth and fresh chopped vegetables, attributed to Russian or Polish cuisine, is enjoyed throughout the region. Svekolnik cold beet soup–sometimes erroneously called “cold borscht”–makes a perfect meal for a warm summer day. ![]()
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