Svekolnik
Updated October 10, 2023
- Total Time
- 2 hours
- Prep Time
- 1 hour
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 bunches beets, including greens, 2 ½ to 3 pounds
12 cups water
2 cups chopped onions
6 cloves garlic, chopped
½ cup white vinegar
Salt and freshly ground pepper
2 cups diced cucumber
2 cups peeled, seeded and diced tomato
4 hard-cooked eggs, peeled and diced
½ cup dill, chopped fine
½ cup cilantro, chopped fine
1 cup scallions, diced fine
1 cup sour cream
Additional vinegar, if desired
Nutritional analysis per serving (12 servings)
15 grams carbs; 61 milligrams cholesterol; 124 calories; 1 gram monosaturated fat; 2 grams saturated fat; 5 grams fat; 4 grams fiber; 1079 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop beet greens fine. Peel beets, and dice or shred. Combine in large pot with water, onion and garlic. Bring to boil, cover and simmer 1 hour. Cool.
- Step 2
Add vinegar, and salt and pepper to taste. Chill.
- Step 3
To serve, pour mixture into a large tureen; sprinkle with all remaining ingredients except sour cream and vinegar. Serve sour cream and vinegar on the side.
Private Notes