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Belorussian Kholodnik (cold beetroot soup)

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Ingredients

Adjust Servings:
2 pcs Beetroot medium-sized
2 tbsp Raspberry vinegar or red wine vinegar
to taste Salt
3 pcs Cucumber medium-sized
6 pcs Egg(s)
8 tbsp Sour cream or cocnut yougurt
1 bundle Dill
1 bundle Parsley leaves
8 tbsp Chives chopped
to taste Salt

Belorussian Kholodnik (cold beetroot soup)

Features:
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 20 min
  • Serves 4
  • Easy

Ingredients

Directions

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Vienna has touched almost 40-degree Celsius today – the high time to make cold soups! And when the heat is so extreme, what best refreshes you is a Belorussian cold beet juice-based soup – Kholodnik. I prepare beet juice ahead as it keeps well in the fridge for a few days. Kholodnik is traditionally prepared with kefir, sour cream or whey (this recipe calls for sour cream). While another popular cold soup, okroshka, is meat-based, Kholodnik is made only with fresh vegetables and boiled beets, which makes it perfect for cold days.

I was a little child when I first tried kholodnik. My nanna, who lived in Belarus for some period, prepared it for me. I found it very unusual – its color was so pink I thought it was made with paint : )

Kholodnik surprised me, and now I love to make it in the summertime.

Enjoy!

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Steps

1
Done

PREPARE BEET JUICE

Peel the beet and cut in half. Place in a pot full of cold water, add salt and bring to a boil. Then reduce to simmer and cook, half-covered, until tender (for 40-60 min). 20 min after boiling, add vinegar (for color and taste).
When the beet is done, remove to a separate plate to chill, then cover with plastic wrap and place in the fridge.
Let the beet juice chill as well – pour into bottles (or leave in the pot) and place in the fridge. Use right after it is completely chilled or in a few days.

2
Done

HARD-BOIL EGGS

Hard-boil the eggs (12 min after boiling).
Let cool, then peel and cut 4 eggs into cubes, and 2 eggs -in half (for garnish).

3
Done

PREPARE VEGETABLES

Cool the cucumbers and greens in the fridge. Cut the cucumbers into cubes, finely chop the greens.
Coarsely grate the beet.

4
Done

SERVING

Combine the beet juice with sour cream (2 tbsp sour cream per 1 portion). Add salt, vinegar or lemon juice to taste, if needed.
Combine the eggs, vegetables and greens together; add salt to taste.
For serving, pour the beet mixture into serving bowls. Place the grated beet, vegetables, eggs and greens in the center and garnish with an egg half.
Enjoy!

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