If you’re looking for a refreshing, vibrant, and deeply satisfying dish that captures the essence of summer, Holodnik – a Cold Summer Soup Recipe is exactly what you need. This traditional Eastern European cold beet soup is not only stunning in color but also packed with a delightful balance of creamy, tangy, and fresh flavors. Perfect for hot days when you want something light yet nourishing, this recipe transforms humble ingredients into a beautiful feast for the eyes and palate. It’s incredibly simple to make, naturally vegan if you skip the eggs and sour cream, and will quickly become a favorite addition to your summer menu.
Ingredients You’ll Need
Preparing Holodnik – a Cold Summer Soup Recipe requires just a handful of fresh, straightforward ingredients that work in harmony to create that perfect summer taste. Each element plays a crucial role: the beets bring earthiness and that gorgeous ruby color, while the buttermilk adds creaminess and a subtle tang. Fresh cucumbers and dill add bright crispness and a lovely herbal note, making this soup as refreshing as it is flavorful.
- 3 large cooked red beets or 5 small cooked beets: Cooked beets provide the soup’s stunning deep pink color and natural sweetness.
- 2 quarts boiled cooled water: Essential to dilute and balance the intensity of the beets and buttermilk.
- 1 quart buttermilk: Adds creamy texture and a gentle tang that defines the soup’s unique flavor.
- 1 medium onion or 3 green onions: Offers a mild pungency and crisp texture that contrasts beautifully with the softness of the beets.
- 4 cucumbers: Bring coolness, crunch, and a refreshing contrast to the creamy broth.
- 1 Tbsp sea salt (or add to taste*): Sea salt enhances all the flavors and balances the sweetness of the beets.
- 1 tsp sugar: Just a touch to brighten and round out the beet’s natural earthiness.
- 1 bunch dill: Infuses the soup with a fresh, aromatic herbal note critical to authentic Holodnik.
- 4-6 boiled eggs (optional): Adds hearty protein and richness when served on the side or in the soup.
How to Make Holodnik – a Cold Summer Soup Recipe
Step 1: Cook and Prepare the Beets
Start by boiling your beets until they are tender all the way through. After cooking, drain them and allow them to cool completely. Once cool, you’ll grate or shred these beets – the heart of your soup – bringing that vibrant, earthy flavor front and center.
Step 2: Prepare Your Broth Base
Boil 2 quarts of water and set it aside to cool thoroughly. Once cooled, combine this water with 1 quart of buttermilk in a large pot. This creamy buttermilk-water base is the signature liquid of Holodnik, balancing richness with a refreshing tanginess.
Step 3: Add the Beets to the Broth
Now, add your shredded beets into the buttermilk and water mixture. The beets will immediately begin to tinge the soup a stunning pink color, and their natural sweetness will begin to infuse the broth.
Step 4: Season to Perfection
Season your soup with 1 tablespoon of sea salt and 1 teaspoon of sugar. These simple seasonings are essential to enhance the delicate flavors, but remember to taste and adjust as needed – some prefer it saltier, others with a hint more sweetness.
Step 5: Incorporate Fresh Vegetables and Herbs
Finely slice your onions (or green onions), chop fresh dill, and dice the cucumbers. Add all of these fresh ingredients to the soup, giving a lovely crunchy texture and herbaceous lift that cuts through the creaminess beautifully.
Step 6: Chill the Soup Thoroughly
Transfer your Holodnik soup to the refrigerator and chill it completely. This step is crucial – serving it ice cold heightens the refreshing qualities and melds all the flavors perfectly.
Step 7: Serve and Enjoy
When ready to eat, serve your Holodnik – a Cold Summer Soup Recipe chilled with half of a boiled egg on the side, or mixed in if you like. A dollop of sour cream on top adds an extra luxurious richness, but it’s delightful even without.
How to Serve Holodnik – a Cold Summer Soup Recipe
Garnishes
Simple garnishes make all the difference. Half a boiled egg or a fresh sprig of dill adds elegance and extra flavor. For a bit of creaminess, a small dollop of sour cream or Greek yogurt can be spooned on top right before serving, elevating the texture and richness without overpowering the freshness.
Side Dishes
Holodnik pairs wonderfully with light, crisp side dishes. Think fresh rye bread, buttery toast, or even open-faced sandwiches with smoked fish or radishes. These not only complement the soup’s flavors but help make your meal a more substantial and satisfying experience.
Creative Ways to Present
For a stunning presentation, serve Holodnik in clear glass bowls or jars to showcase its beautiful color. Adding finely chopped vegetables on top or creative egg shapes can delight guests visually. For outdoor summer dining, chilled soup shooters with cucumber ribbons wrapped around the rim of the glasses make gorgeous appetizers.
Make Ahead and Storage
Storing Leftovers
Leftover Holodnik keeps well in an airtight container in the refrigerator for up to 3 days. Since the flavors meld beautifully when chilled, sometimes the day-after soup is even more flavorful. Just give it a good stir before serving as the ingredients may settle.
Freezing
Because buttermilk and fresh cucumbers are key ingredients, freezing Holodnik is not recommended. The texture and flavor can change significantly, leaving you with a less fresh-tasting soup.
Reheating
Holodnik is meant to be enjoyed cold, so reheating is not advised. Instead, serve it directly from the fridge for that refreshing summer experience it was designed to deliver.
FAQs
Can I make Holodnik without buttermilk?
Yes! If you don’t have buttermilk, you can substitute with plain yogurt thinned with a little milk or water, or use kefir. The key is maintaining that tangy creaminess that balances the sweetness of the beets.
Is this soup always served cold?
Absolutely! Holodnik is a traditional cold soup intended to refresh and cool you on hot days. Serving it chilled intensifies its bright flavors and makes it uniquely satisfying for summer meals.
Can I add other vegetables to the soup?
While cucumber and onion are classic additions, feel free to experiment with diced radishes or bell peppers for extra crunch. However, keep in mind the traditional texture and flavor profile when adding new ingredients.
Are boiled eggs necessary in the recipe?
No, boiled eggs are optional. They add protein and richness but if you prefer a vegan or lighter version, the soup is just as delicious without them.
How long does it take to prepare Holodnik?
The active prep time is about 15 minutes, plus the time to boil and cool the beets as well as to chill the soup before serving. It’s a quick and easy dish to make ahead for summer entertaining or a family meal.
Final Thoughts
If you haven’t yet experienced the joy of Holodnik – a Cold Summer Soup Recipe, now is the perfect time to dive in. Its stunning color, fresh vibrant flavors, and effortless preparation make it a standout on any summer menu. I promise this recipe will brighten your warm days and become a cherished classic in your kitchen. Go ahead, try it out and enjoy that perfect cold soup bliss!
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Holodnik – a Cold Summer Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes (for boiling beets; optional if using pre-cooked beets)
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 10 servings
- Category: Soup
- Method: No-Cook
- Cuisine: Eastern European
- Diet: Low Fat
Description
Holodnik is a refreshing Eastern European cold summer soup made from shredded cooked beets, cucumbers, dill, and green onions, blended into a tangy buttermilk and water base. This vibrant, chilled soup is perfect for warm weather, offering a balance of earthy, creamy, and crisp flavors. Often garnished with boiled eggs, Holodnik is both nutritious and light — an ideal seasonal dish to cool down and nourish.
Ingredients
Vegetables
- 3 large cooked red beets or 5 small cooked beets
- 1 medium onion or 3 green onions
- 4 cucumbers
- 1 bunch fresh dill
Liquids
- 2 quarts boiled cooled water
- 1 quart buttermilk
Seasonings
- 1 Tbsp sea salt (or add to taste)
- 1 tsp sugar
Optional Garnish
- 4–6 boiled eggs
- Sour cream (for serving)
Instructions
- Cook the beets. Boil the beets until tender, then drain and let them cool completely. This step can be done in advance.
- Prepare the base. Boil 2 quarts of water and allow it to cool to room temperature. Once cooled, combine the water with 1 quart of buttermilk in a large pot or bowl, mixing gently to create the soup base.
- Shred the beets. Peel and shred the cooled cooked beets finely, then add them to the buttermilk and water mixture, allowing the vibrant color to infuse the soup.
- Season the soup. Add 1 tablespoon of sea salt and 1 teaspoon of sugar to the pot. Stir well and taste, adjusting salt to your preference for the perfect balance of savory and slightly sweet.
- Add fresh vegetables and herbs. Slice the green onions (or medium onion) and dice the cucumbers, then chop the dill finely. Stir all these fresh ingredients into the soup for crispness and aromatic flavor.
- Chill the soup. Cover and place the prepared Holodnik in the refrigerator, allowing it to chill thoroughly for at least 1 hour to develop flavors and cool down completely.
- Serve. Ladle the cold soup into bowls and garnish with half of a boiled egg per serving. Optionally, add a dollop of sour cream on top for extra creaminess and richness.
Notes
- Beets can be roasted or boiled ahead of time for convenience.
- Adjust salt and sugar according to your taste preferences; some like it saltier or slightly sweeter.
- This soup is best served well-chilled on hot days.
- For a vegan version, substitute buttermilk with a plant-based yogurt or kefir alternative.
- Boiled eggs add protein and richness but can be omitted for a lighter or vegetarian option.
