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Beetroot soup

Cold Beet Soup (Kholodnik)

Bright, beautiful, appetizing, and light — made for hot weather! Cold beet soup is a wonderful refreshing dish for a summer day. It's quick and easy to make, yet comes out filling and very tasty! Serve it with bread and boiled potatoes.

wella

Recipe author

Composition / ingredients

Servings:

Beets

200

Water

0.5

White radish

Cucumbers

Eggs

Fresh herbs

Lemon juice

0.5

Sour cream (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 29 % 2 g

Carbohydrates 43 % 3 g

33 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 55 min

Step 1:

How do you make cold beet soup? Gather your ingredients. Wash the beets well and boil them. How do you cook beets? Put them in a suitably sized pot, cover with cold water, and cook over low heat. Cook the beets for 30 minutes to 1 hour, depending on their size. Test for doneness with a sharp knife — it should slide easily into the beet. Then drain the water and let the beets cool.
Step 2:

At the same time, boil the eggs in a saucepan. How do you hard-boil eggs? To keep them from cracking, put them in cold water and cook over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool. The sudden temperature change makes the shells easier to peel.
Step 3:

Peel the cooled beets and cut them however you like — I cut them into thin strips. You can simply grate them on a coarse grater.
Step 4:

Wash, dry, and peel the radish. Cut it into cubes. Instead of white radish, you can use ordinary red radishes.
Step 5:

Cut the peeled, cooled eggs the same way.
Step 6:

Rinse and dry the herbs well, then chop them finely. I used dill and green onion, but you can use any herbs you like.
Step 7:

Boil the water and pour the boiling water over the chopped beets. To preserve the color of the broth, add a drop of lemon juice.
Step 8:

Wash and dry the cucumbers and trim off the ends. If the skin is too thick, cut it off. Be sure to taste the cucumber for bitterness — it can ruin the flavor of the dish. Cut the cucumber however you like — into strips, cubes, or grated. Put all the chopped ingredients in a bowl and mix them together.
Step 9:

As soon as the beets and water have cooled, add the chopped mixture — as much as you need for the consistency you like. Taste and add salt as needed.
Step 10:

To make the soup more filling, add sour cream. The soup is ready to eat now, but if you'd like it even colder, chill it in the refrigerator.

A few more tips. You can skip boiling the water and instead pour cool mineral water over the ingredients. Chop everything from already-cooled ingredients. The soup should be cold, so chill it in the refrigerator. You can add potatoes and other vegetables, meat, and so on — that makes the soup even more filling. You can grate the beets raw and then pour boiling water over them and simmer for a few minutes — that's faster and healthier. You can add kefir to the water, or use only kefir, and then you'll have a beet kholodnik made with kefir.
The amount of water in the recipe can be reduced or increased as you like, depending on whether you want a thicker or thinner soup.
Root vegetables are best washed with a brush or a stiff sponge under running water.
For cooking, it's best to use filtered or bottled water that's neutral in taste. If you use tap water, keep in mind that it can give the dish an unpleasant, distinctive aftertaste.