Ingredients
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2 pcs Beetrootmedium-sized
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2 tbsp Raspberry vinegaror red wine vinegar
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to taste Salt
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3 pcs Cucumbermedium-sized
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6 pcs Egg(s)
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8 tbsp Sour creamor cocnut yougurt
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1 bundle Dill
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1 bundle Parsley leaves
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8 tbsp Chiveschopped
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to taste Salt
Directions
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!
Today's visits: 1.
Steps
1
Done
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PREPARE BEET JUICEPeel 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). |
2
Done
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HARD-BOIL EGGSHard-boil the eggs (12 min after boiling). |
3
Done
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PREPARE VEGETABLESCool the cucumbers and greens in the fridge. Cut the cucumbers into cubes, finely chop the greens. |
4
Done
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SERVINGCombine the beet juice with sour cream (2 tbsp sour cream per 1 portion). Add salt, vinegar or lemon juice to taste, if needed. |