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Cold Beet Soup (Kholodnyk)

Cold Beet Soup (Kholodnyk) - recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Calories: 90 kcal/100 g
Dietary: dairy-free (if made without sour cream or kefir), gluten-free, vegetarian
Description

Cold beetroot soup, known as Kholodnyk, is a refreshing Ukrainian summer dish made with boiled beets, kefir or sour cream, fresh herbs, cucumbers, and boiled eggs. It’s light, cooling, and packed with vitamins, perfect for hot days.

Ingredients
  • 3 pcs Beets (medium)
  • 1 pcs Cucumber
  • 500 ml Kefir (or buttermilk)
  • 200 ml Water (cold)
  • 2 pcs Eggs (boiled)
  • 1 bunch Dill
  • 2 pcs Green onions
  • 1 tbsp Lemon juice (or vinegar)
  • to taste Salt
  • to taste Black pepper
Instructions
  1. 1

    Cook the beets. Boil unpeeled beets until tender (30–40 min). Let them cool, peel, and grate.

  2. 2

    Prepare vegetables. Dice cucumber, chop dill and green onions finely.

  3. 3

    Mix the base. In a large bowl combine grated beets, kefir, and cold water. Stir well.

  4. 4

    Add flavorings. Stir in cucumber, herbs, lemon juice, salt, and pepper. Mix again.

  5. 5

    Cool before serving. Chill in the fridge for at least 30–40 minutes.

  6. 6

    Serve. Serve cold with halved boiled eggs on top.

Keywords: cold beet soup, kholodnyk, Ukrainian cold soup, beetroot soup, summer soup, traditional Ukrainian dish, chilled soup, Ukrainian cuisine
Read it online: https://thetasteofukraine.com/recipes/cold-beet-soup-kholodnyk/