June 17, 2021

Uzbekistan Cuisine: Presented by Margarita Rudometkina

Video Recording of the Uzbekistan Cuisine Presentation Will be Posted on the EIC YouTube Channel 2-3 Days After Scheduled Event

(This week’s ingredients have been shared with us directly by our volunteer chef, Margarita. Please note however that some of our chefs might make slight adjustments to the ingredients and instructions based on their own cooking traditions)

“Svekolnik” (Cold Borscht)

  • Water
  • Vinegar
  • 4 – Beets
  • 5 – Cucumbers
  • 4 – Eggs
  • 1 Bunch – Dill
  • 1 Bunch – Green Onion
  • 2 – Potatoes
  • 3 Cloves – Garlic
  • Salt
  • Sugar
  • Sour Cream

Serve with Rye or Sourdough Bread

Interesting Facts

This is a national dish of several Eastern European cuisines:
Belarusian, Russian, Lithuanian, Latvian, Ukrainian, Polish.

The Cold Soup – (Russian – Cвекольник, Ukrainian – Холоднік,
Polish – Chłodnik,  Belorusian – Халаднік), Lithuania – Šaltibarščiai,  Latvia – Aukstā zupa

Svekolnik is prepared with a base of beet or sorrel broth and
with the addition of pickled or boiled beets and fresh
vegetables (such as chopped cucumbers, onions, dill).