Russian Cold Beetroot Soup Recipe for Holodnik, A Chilled Soup for a Hot Summer Day
This Russian cold beetroot soup recipe makes holodnik (Холодник), ‘cold soup’, a chilled summer soup that is brilliant on a hot summer day. Sometimes called ‘summer borscht’ – that would actually be svekolnik (Свекольник) – it shares a key ingredient in beetroot and is a breeze to make. Serve with sour cream and fresh dill.
Servings: 4 Servings
Calories: 108kcal
Equipment
Ingredients
- 1 beetroot around 270g (9.5oz), roasted, shredded
- 2 cucumbers around 150g (5.3oz), finely diced
- 2 scallions or spring onions or green onions finely sliced
- 500 ml water cold
- 250 ml kefir or buttermilk
- 2 tsp sea salt to taste
- 1 tsp black pepper to taste
- 2 tbsp dill fresh
- 2 boiled eggs optional
Instructions
- Preheat oven to 190°C (375°F) degrees. Scrub the beetroot clean, slice off the top, sit it in enough aluminium foil to wrap around it, drizzle with olive oil, sprinkle the salt on, and wrap the foil tight around the beetroot so it’s completely sealed.
- Roast the beetroot for 30 minutes, then check if it’s done by piercing it with a wooden toothpick or skewer. If it slides in easily and the beetroot feels tender, it’s ready. If it doesn’t, pop it back in the oven for another 5-10 minutes and check again, then pull the beetroot out to cool.
- When the beetroot is cool enough to touch, rub the skin off with paper towels or peel with a vegetable peeler or paring knife, then julienne or grate the beetroots into small thin slices into a large bowl. (Wear gloves if concerned about stained hands.)
- Dice the cucumbers, slice the scallions or green onions, roughly chop the fresh dill, and add all to the large bowl the grated or julienned beetroot is in.
- To the same large bowl, add the water and kefir (or buttermilk), salt and pepper, stir to combine well, and taste. Add additional salt and pepper if needed to suit your palate.
- Cover the bowl and refrigerate the soup to chill until you're ready to serve. If you're not eating for a while, transfer it to a container with well-fitted lid. When cold, ladle into big bowls if serving for lunch for two, or smaller bowls as an appetiser for four, or shot glasses for an amuse bouche. Garnish with a dollop of sour cream and fresh dill and boiled egg halves if you like.
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 101mg | Sodium: 1253mg | Potassium: 327mg | Fiber: 2g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 1mg