Vegetarian Cold Beet Soup, also known as “Holodnik” is a traditional Eastern European dish. It is especially popular during the summer months due to its refreshing and cooling qualities.
Holodnik is a cold soup made primarily from beets and sour milk products like kefir or yogurt. It’s known for its vibrant pink color and is typically served as a light and healthy appetizer or even a main dish. Here’s a basic recipe for making cold beet soup:
Ingredients to Make Vegetarian Cold Beet Soup
- beets
- cucumbers
- hard-boiled eggs
- green onions
- kefir or can use yogurt mixed with water1 cup of sour cream
- Fresh dill
- Salt and pepper to taste
How to Make Vegetarian Cold Beet Soup
In a large mixing bowl, combine the grated beets, cucumbers, chopped eggs, and chopped green onions.
Stir in the kefir or yogurt mixed with water until the vegetables are well coated. You can adjust the amount of kefir to achieve the desired consistency; some prefer a thicker soup, while others like it more liquid. Then add the sour cream to the mixture and stir until well combined.
Season the soup with salt and pepper according to your taste preferences. Remember that the flavors will meld as the soup chills. Cover the bowl with plastic wrap or a lid and refrigerate the soup for at least a few hours, preferably overnight. Chilling allows the flavors to develop and the soup to become properly cold.
Before serving, stir the soup well to ensure all the ingredients are evenly distributed. When serving, garnish each bowl of cold beet soup with egg and chopped fresh dill.
Cold beet soup is not only delicious but also nutritious, as it combines the vitamins and minerals from the beets and other fresh vegetables with the probiotics from sour milk products. It’s a versatile dish, and variations of the recipe can be found across different Eastern European regions, each with its own unique twist.
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Vegetarian Cold Beet Soup
Ingredients
- 3-4 medium beets boiled, peeled, and grated
- 2 cucumbers peeled and grated
- 3 hard-boiled eggs chopped
- ¼ cup green onions chopped
- 4 cups kefir or can use yogurt mixed with water 1 cup of sour cream
- Fresh dill chopped
- Salt and pepper to taste
Instructions
- In a largemixing bowl, combine the grated beets, cucumbers, chopped eggs, and choppedgreen onions. Stir in thekefir or yogurt mixed with water until the vegetables are well coated. You canadjust the amount of kefir to achieve the desired consistency; some prefer athicker soup, while others like it more liquid.
- Add the sour cream to the mixture and stir until well combined. Season the soup with salt and pepper according to your taste preferences. Remember that the flavors will meld as the soup chills.
- Cover the bowl with plastic wrap or a lid and refrigerate the soup for at least a few hours, preferably overnight. Chilling allows the flavors to develop and the soup to become properly cold.
- Before serving, stir the soup well to ensure all the ingredients are evenly distributed. When serving, garnish each bowl of cold beet soup with egg and chopped fresh dill.
