Cold Beetroot Soup (Svekholnik)

1. 1 Beetroot≈ $2.50 per kg 120 g
2. 2 Cucumbers≈ $3.67 per kg 100 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Potatoes≈ $2.19 per kg 80 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Dillpack 50 g ≈ $1.80 8 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Lemon≈ $4.70 per kg 15 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the beets¹, cover with water, and simmer for 40 minutes until tender; add diced potatoes⁴ 20 minutes before the end. Meanwhile, hard-boil an egg for 10 minutes.

2. Cool the beets¹, potatoes⁴, and egg, then peel them. Grate the beets coarsely; cut the potatoes, egg, and cucumber² into 1 cm cubes.

3. Make the dressing: mix 400 ml cold water or cooled beet¹ broth with lemon⁸ juice and salt until dissolved.

4. Finely chop the green⁵ onion and dill⁶. In a bowl, combine the beets¹, potatoes⁴, cucumber², egg, and herbs; pour in the cold dressing and gently mix.

5. Taste and adjust salt if needed. Chill in the fridge for 1–2 hours to let flavors meld and soup fully cool.

6. Serve cold, topped with a spoonful of sour⁷ cream per bowl.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.