Svekolnik

Ingredients

• 2 bunches beets, including greens, 2 1/2 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 Information

  • Nutritional analysis per serving (12 servings)

    129 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 5 grams protein; 71 milligrams cholesterol; 705 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

12 servings

Preparation

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.
2. Add vinegar, and salt and pepper to taste. Chill.
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.