Kholodnik

Name: Kholodnik
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 4 red beets, grated; 6 cups water; 2 tbsp lemon juice; 1 tsp salt; 2 cups plain kefir; 2 Persian cucumbers, diced; 1/4 cup fresh dill, chopped; 4 green onions, sliced; 2 hard-boiled eggs, halved

A refreshing cold beet soup made with chilled beet broth, crisp cucumbers, fresh herbs, and hard-boiled eggs. Perfect for warm weather, it offers a vibrant pink color and tangy flavor.

40 minEasyServes 4180 cal/serving

RussianSoupStovetopVegetarianLow CarbKosher-styleGluten-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeNightshade-FreeCorn-Free

Ingredients

4 red beets, grated
6 cups water
2 tbsp lemon juice
1 tsp salt
2 cups plain kefir
2 Persian cucumbers, diced
1/4 cup fresh dill, chopped
4 green onions, sliced
2 hard-boiled eggs, halved

Instructions

1

In a medium pot, combine 4 grated red beets and 6 cups water, then bring to a boil over medium-high heat.
2

Reduce heat to low, cover, and simmer for 20 minutes until the beets are tender.
3

Remove from heat, stir in 2 tbsp lemon juice and 1 tsp salt, then let the mixture cool completely in the refrigerator.
4

Once chilled, stir in 2 cups plain kefir, 2 diced Persian cucumbers, 1/4 cup chopped fresh dill, and 4 sliced green onions.
5

Ladle cold soup into bowls and garnish each serving with 2 halved hard-boiled eggs.

Questions

Can I make Kholodnik dairy-free?

Yes. The dairy in this entry is 2 cups plain kefir. Swap the plain kefir for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

How long does Kholodnik keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kholodnik?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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