Chilled Belarusian Beet Soup (Kholodnik)
Kholodnik, or Chlodnik, is a delightful cold beet soup from Belarus that dazzles with its bright pink hue and refreshing taste. Perfect for a hot summer's day, this vegetarian dish is balanced with creamy kefir, crisp cucumbers, and protein-rich hard-boiled eggs. Serve chilled for a light appetizer or a satisfying main course.

Ingredients
🥒 2-3 fresh cucumbers
🥚 4 hard-boiled eggs
🥫 900g marinated beets, including marinade (Brand: Green World - Table Beets Marinated)
🥛 1 liter of kefir (Brand: Savushkin Kefir)
🌿 1 large bunch of green onion
🌿 1 large bunch of dill
🥄 Approximately 3-4 tablespoons of sour cream
🌊 Cold boiled water, as needed for consistency
🧂 0.5 tablespoon salt, plus more to taste
🍬 Sugar, to taste, if needed
Instructions
1- Prepare the Eggs and Vegetables:
- Hard-boil the eggs, then peel and chop them into small cubes.
- Wash the cucumbers and chop them into small cubes, then add both the eggs and cucumbers to a large pot.
2- Chop and Mix the Herbs:
- Finely chop the green onions and dill.
- Add 0.5 tablespoon of salt to the chopped green onions, then mash/rub them with a spoon to soften and release their juice. Combine with the dill in the pot.
3- Add the Beets:
- Open the jars of marinated beets and transfer them along with their marinade to the pot. The marinade will impart a pleasant tartness. For boiled beets, grate or finely chop them and optionally add a splash of vinegar for acidity.
4- Combine and Adjust Flavor:
- Add the sour cream and pour kefir into the pot.
- Stir the mixture thoroughly until the soup achieves a uniform vibrant pink color. If the Kholodnik is too thick, gradually add cold boiled water until the desired consistency is reached.
- Taste and adjust seasoning; if the soup is too sour, add sugar to balance the flavors.
5- Chill the Soup:
- Place the pot in the refrigerator to allow the flavors to meld and chill thoroughly for at least 1-2 hours.
6- Serve:
- Serve the Kholodnik in bowls, garnished with a halved hard-boiled egg and a dollop of sour cream on top. Accompany with slices of dark rye bread and fresh green onions on the side.
Prep Time: 15 minutes
Cook Time: 0 minutes (exclude egg boiling)
Chilling Time: 1-2 hours
Total Time: 1 hour, 15 minutes to 2 hours, 15 minutes
Servings: Approximately 6
Equipment: Cutting Board (Wooden, striped design), Knife (White ceramic blade), Large Pot (Stainless steel), Spoon (Metal)
Cooking Tips
- Salting Green Onions: Mashing green onions with salt softens them and maximizes flavor release.
- Using Marinated Beets: Convenient and flavorful—use the marinade for added tartness.
- Consistency and Flavor Adjustment: Add cold water to thin, sugar to balance sourness, and vinegar for extra acidity if needed.
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Chilled Belarusian Beet Soup (Kholodnik)