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Kholodnik (Cold Beet Soup with Kefir)

Tasty, fresh, and so simple even a kid could make it! Kholodnik with kefir is the best soup when you're craving something light. It's served cold and is perfect for the hottest days. The beets and kefir make it not only delicious but also beautiful. A great way to refuel and lift your spirits!

Julia M.

Recipe author

Composition / ingredients

Servings:

Beet

Cucumber (fresh)

Eggs

Kefir

500

Sour cream

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 18 % 2 g

Carbohydrates 45 % 5 g

48 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make kholodnik with kefir? Gather the ingredients you'll need. Boil the eggs in boiling water for 7–8 minutes. Then drain off the hot water, cover the eggs with cold water, and let them sit — that makes them easier to peel. Rinse the cucumber.
Step 2:

Boil the beet ahead of time too, until tender, in boiling water. The cooking time depends on the size of the beet — a young beet will cook faster. Go by its softness: a knife slides into a cooked beet without resistance. Let the cooked beet cool completely. Then peel it and grate it on the coarse holes.
Step 3:

Peel the boiled eggs and cut them up. There's no need to cut them very finely.
Step 4:

Cut the cucumber and fresh herbs into pieces. For the herbs, use whatever you have on hand — dill, parsley, green onion. Add just one or a little of each, whatever you prefer.
Step 5:

Put the beet, eggs, cucumber, and herbs in a pot. Pour in the kefir, salt it lightly, and mix well. If the kefir is thick, you can thin it with a little water. If you like, you can also add fresh radishes and cottage cheese. Choose a large-curd cottage cheese, though, so you can feel it in the dish. Put the finished kholodnik in the fridge for an hour or two to chill thoroughly. To serve, you can top the kholodnik with sour cream and add hot boiled potatoes. Enjoy!

Important! Whether or not the recipe specifies an amount of water, it's best to go by your own preference (whether you like a thick or a thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and so on should go into the soup, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch — for one or two people. Reduce all the ingredients to 1–2 servings, and figure the water at roughly one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of the ingredients to your liking. Down the road, like most experienced cooks, you'll be able to pour in the water and add the ingredients by eye.