This post may contain affiliate links. Read my disclosure policy. My stress levels are higher since I started working (naturally I guess), and my funny bone is suffering because of it. I’ll try a joke. Ahem. Two beets walk into a bar…… nope, it’s just not flowing. 🙁 Anyway, about this Holodnik – Russian Cold Soup recipe. It really is this color; a vibrant violet. It’s all in the beets. Gorgeous isn’t it? Wild looking, but gorgeous! Holodnik is a a little like cold borscht, but tangier. I guess its more like Okroshka so if you enjoyed that, you’ll like this too. Oh and the egg is nice. Don’t skip it.
Ingredients for Holodnik:
3 large red beets or 5 small beets 2 quarts water 1 quart buttermilk 1 medium onion or 3 green onions 4 cucumbers Sea salt to taste 1 tsp sugar 1 bunch dill 4-6 boiled eggs (optional) Large Cooking pot
How to Make Russian Cold Holodnik Soup:
Boil beets, drain, and let them cool. I boiled mine for 35 min and added 1 Tbsp of sugar for extra sweetness. These were fresh beets. Older beets may take up to an hour.
Boil 2 quarts of water and let it cool. Mix cooled water with 1 quart of buttermilk in a large pot.
Shred beets and add them to the pot with water/buttermilk mixture.
Add salt and sugar. I recommend starting with 1 Tbsp salt and adding more to taste, you may like it sweeter or saltier.
5. Next add sliced green onions, dill and diced cucumbers (Vidalia Chop Wizard worked great for that) to the pot with the rest of the mixture.
- Place completed soup in the fridge to let it cool completely.
Enjoy it with half of a boiled egg. You can also serve it with a dollop of sour cream.
Who says you can’t enjoy soup in summer?
