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
Scale
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.
