![]() ![]() Bring to a boil, then let gently boil for 25 minutes more until swollen and cooked through and beads of oil have formed. Cut kielbasa into 4 to 5 equal lengths, and cover in a pot with 3 quarts cold water and the bay leaves.1 bunch fresh dill, woody stems removed, fronds minced.1 full tablespoon finely ground black pepper.1 (4-ounce) hunk of dense, very sour sourdough bread, crusts removed.1 large yellow onion, small-diced (about 2 cups).2 1/4 to 2 1/2 pounds full horseshoe link of high-quality smoked kielbasa.I followed the recipe closely, but may decrease the amount of butter next time- I’m not sure it was necessary! (but it was quite delicious □ ) It was a creamy, indulgent, and delicious upgrade of potato-leek soup. This recipe is from The New York Times, contributed by Gabrielle Hamilton. The quality of the kielbasa is very important because it is used to create the broth for the base of this soup. Luckily, I saw this recipe and he was also able to buy house-made garlic kielbasa for this soup. I made my first homemade borscht (the beet-based version) for Christmas Eve, and my husband purchased pierogies at a Polish store for the same meal. I now know that borscht means “sour.” The sour tang in this soup comes from soaking sourdough bread in the broth, puréeing it, and incorporating it into the finished soup, along with crème fraiche which is stirred in just prior to serving. Wrap the beets in foil and bake for 45 minutes to an hour at 350☏.Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. 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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