Soups
Kholodnik (Cold Beet and Kefir Soup)
Ingredients
- - 3 medium Beetroots, boiled and peeled
- - 700ml Kefir or buttermilk
- - 1 large Cucumber, diced
- - 4 stalks Spring onions, sliced
- - 3 tbsp Fresh dill, chopped
- - 2 whole Hard-boiled eggs
- - 1 tbsp Lemon juice
- - 1 tsp Salt
- - 4 small Boiled potatoes, to serve
- - 100g Sour cream, to serve
Method
- Grate the cooked beetroot coarsely into a large bowl.
- Pour in the kefir and stir to combine, loosening with a splash of cold water if very thick.
- Add the diced cucumber, spring onions and most of the dill, reserving a little for garnish.
- Stir in the lemon juice and salt, then chill the soup in the refrigerator for at least 1 hour.
- Ladle into bowls and top each portion with half a hard-boiled egg, a dollop of sour cream and the reserved dill.
- Serve with warm boiled potatoes on the side.
Introduction: Kholodnik has been a staple of the Belarusian summer table since the late 18th century, prized for its vivid pink colour and cooling, tangy taste on hot days.
Cultural Background: Kholodnik has been a staple of the Belarusian summer table since the late 18th century, prized for its vivid pink colour and cooling, tangy taste on hot days. Built on boiled beets combined with kefir or sour cream, cucumber and dill, it sits somewhere between a cold borscht and a refreshing chilled salad in a bowl, traditionally finished with a boiled egg and warm potatoes on the side.
Tips: Chilling the soup for a few hours, or even overnight, deepens the flavour considerably. Cook the beetroot the day before to make assembly quick on a hot day.
Variations: For a vegan version, use a plant-based kefir alternative and omit the egg and sour cream, or replace with a vegan yoghurt. Some cooks add cooked, diced beef or ham for a more substantial soup.
Storage: Refrigerate in a covered container for up to 2 days.
Reheating: This is a cold soup and should not be reheated.
FAQs:
Q: Can I make kholodnik ahead of a party? A: Yes, prepare the base a day ahead and add the egg garnish just before serving.
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