Kholodnik classic

Kholodnik is a cold soup based on a decoction of beets, sorrel or any fermented milk ingredient. This soup is in demand and appropriate on the summer table for its pleasant fresh taste and at the same time satiety. Kholodnik always includes fresh cucumbers, radishes and onions in different proportions. The dish is complemented with a boiled egg and seasoned with sour cream, and meat ingredients - at the request of the hostess.

Beet soup with kefir

Spring and summer are the time to prepare light and refreshing cold beet soup. There are many recipes, and you can choose according to your taste. We prepare cold soup with the addition of new potatoes and kefir. Boil the beets, eggs, and new potatoes in advance and cool them to room temperature.

1. 
   The classic kholodnik is very simple to prepare. Wash small tubers of young potatoes in advance with a brush, boil them without removing the skins and cool completely. Then cut them into halves and place them in a cold storage container.
2. 
   Grind the washed cucumbers on a fine grater and add to the potatoes.
3. 
   Peel hard-boiled chicken eggs and grate two eggs.
4. 
   Finely chop the green onions and add to the rest of the ingredients.
5. 
   Cut the boiled beets into very thin strips and place them in a bowl. Sprinkle everything with salt and black pepper to your taste and add the juice of half a lemon.
6. 
   Pour these ingredients into cold kefir, preferably full-fat.
7. 
   Mix the mixture well and put it in the refrigerator for 1 hour.
8. 
   For a beautiful presentation, cut the green onion feathers into thin long strips and place them in ice water so that the onion curls into rings.
9. 
   Taste the refrigerator, adjust if necessary and pour into plates. Place half a boiled egg with onion rings on each plate. The kefir-based refrigerator can be served. Bon appetit!

How to cook cold beet soup in water?

An alternative to okroshka for the summer table can be a cold beet soup made with water. It is often prepared with kefir, but with water the consistency of the kholodnik will be more liquid, and the soup itself will be more tasty. We prepare the cold meat immediately in a portioned plate and do not take into account the time for pre-boiling the ingredients.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 1.

Ingredients:

• Boiled beets – 1 pc.
• Cold boiled water – 500 ml.
• Boiled potatoes – 1 pc.
• Fresh cucumbers – 2 pcs.
• Boiled egg – 3 pcs.
• Radishes – 5 pcs.
• Lemon juice – 1.5 tbsp.
• Salt - to taste.
• Sugar - to taste.
• Greens - to taste.

Cooking process:

Step 1. Immediately prepare all the products for the refrigerator according to the recipe and the number of servings you need. Boiled eggs, potatoes, beets are peeled.The radishes and cucumbers are washed and their ends are removed.

Step 2. Pour half a liter of boiled, cooled water into a deep plate and dissolve salt, sugar and lemon juice in it. This mixture is tasted and adjusted as necessary.

Step 3. Grind the boiled beets on a coarse grater, transfer them to a plate and mix well.

Step 4. Boiled potatoes are cut into small cubes. The washed greens are finely chopped. Cucumbers with radishes and eggs are either finely chopped or grated. These ingredients are transferred to a separate bowl and mixed thoroughly with a spoon.

Step 5. The prepared mixture is transferred to a plate with a refrigerator, everything is mixed well again and the dish is given 15 minutes to infuse. Then a spoonful of sour cream is added to it and a cold pan with water is served for lunch. Bon appetit!

Classic Belarusian beet cold soup

The Belarusian version of the classic beetroot soup requires a small set of ingredients, and the soup is prepared using beetroot broth. Potatoes and sausage are not added to it. The proportion of products can be changed according to personal taste. The recipe is convenient because you can prepare several servings at the same time and store them in the refrigerator.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Water – 2 l.
• Medium beets – 2 pcs.
• Fresh cucumbers – 3 pcs.
• Egg – 4 pcs.
• Lemon – 1 pc.
• Salt - to taste.
• Sugar - to taste.
• Greens - to taste.
• Sour cream - for serving.

Cooking process:

Step 1. Products for the Belarusian cold store are taken according to the recipe and the number of servings you need.

Step 2. The beets are washed and the tails are removed.

Step 3.Then it is placed in a pan, filled with water and cooked until fully cooked.

Step 4. During this time, hard-boil chicken eggs, cool in cold water and peel them.

Step 5. The washed cucumbers are cut into thin strips.

Step 6. Greens (dill with green onions) are washed and finely chopped.

Step 7. Place the sliced ​​cucumber and herbs in a separate bowl, sprinkle with salt and mix well.

Step 8. The boiled beets are transferred to ice water for rapid cooling.

Step 9. Then these root vegetables are peeled and chopped on a coarse grater.

Step 10. Place grated beets into a saucepan with beet broth, add salt and sugar, and add lemon juice. Everything mixes well. A sample is taken and adjusted to taste. A saucepan with a refrigerator is placed in a bowl of very cold water for faster cooling.

Step 11. Before serving the dish, sliced ​​cucumber and herbs are laid out on portioned plates, poured with cooled cold water and everything in the plate is mixed.

Step 12. Then put half a boiled egg on each plate, a spoonful of sour cream and a Belarusian-style cold meat served for lunch. Bon appetit!

A simple recipe for beet soup with vinegar

According to any recipe, acid in the form of lemon juice, vinegar or citric acid is always added to the beet soup. This additive is needed both for taste and for a beautiful bright color. Kholodnik is a decoction or infusion of beets and a thick vegetable dressing made from cucumbers, herbs and boiled eggs. These can be prepared individually and stored in the refrigerator for a few days, which is convenient.

Cooking time: 20 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Water – 2.5 l.
• Boiled beets – 5 pcs.
• Fresh cucumbers – 3 pcs.
• Radishes – 5 pcs.
• Boiled egg – 5 pcs.
• Vinegar 9% - to taste.
• Salt - to taste.
• Sugar - to taste.
• Greens - to taste.

Cooking process:

Step 1. All products for the refrigerator are prepared in the required quantity. The beets are boiled in advance, cooled and peeled. The eggs are boiled. Greens, radishes and cucumbers are washed. Water boils and cools.

Step 2. Cucumbers and radishes are cut into thin strips and placed in a separate bowl.

Step 3. Finely chop the greens and add them to the chopped vegetables.

Step 4. The eggs are peeled, cut into small pieces and added to the rest of the ingredients.

Step 5. Then sprinkle everything with salt and mix well.

Step 6. The boiled beets are chopped on a coarse grater, transferred to another bowl, sprinkled with salt and sugar to taste and table vinegar is added to it.

Step 7. Then the beets are mixed well.

Step 8. 2.5 liters of chilled boiled water is poured into it, everything is mixed again and a sample is taken.

Step 9. Place 2-3 tbsp into portioned plates. spoons of vegetable with chopped egg.

Step 10. Everything is poured with a liquid beet mixture, sour cream is added, and the beet soup with vinegar is served to the table.

Step 11. You can mix all the portions of the cold brew in one pan, but you can do it another way. Vegetable slices are placed in a container.

Step 12. The beetroot infusion is poured into another container. They can be stored in the refrigerator for 3–4 days. Bon appetit!

Quick cold brew of pickled beets

Pickled beets give cold beets a brighter, richer taste compared to boiled ones.Many housewives have such preparations in stock, which allows you to prepare the cold soup very quickly, because you only need to chop the ingredients and mix, and the dish is ready. For satiety, we add boiled sausage to this cold dish, but you can cook it without it, which will be no less tasty. We boil and cool the water in advance. Boil the eggs hard.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Water – 2 l.
• Pickled beets – 0.5 l.
• Fresh cucumbers – 250 gr.
• Radish – 200 gr.
• Boiled egg – 4 pcs.
• Boiled sausage – 250 gr.
• Vinegar 9% - to taste.
• Salt - to taste.
• Sugar - to taste.
• Greens - to taste.

Cooking process:

Step 1. The boiled sausage is cut into thin strips and placed in a bowl for preparing the refrigerator.

Step 2. The washed radishes are cut into the same strips and immediately transferred to a bowl.

Step 3. Then the washed fresh cucumbers are cut into the same strips.

Step 4. Greens (green onions and dill) are washed, finely chopped and added to the rest of the ingredients.

Step 5. Boiled eggs are cut into small cubes.

Step 6. Then the pickled beets from the jar are transferred to these ingredients and the entire marinade is poured. If your beets are pickled in large pieces, then they are cut into pieces.

Step 7. This cut is poured with cooled boiled water, and the amount of water is determined according to your taste, because some people like a thinner kholodnik, while others like it thick.

Step 8. Salt, sugar and vinegar are added to the refrigerator depending on the taste of the pickled beets. These ingredients are mixed well and left to infuse for 15 minutes.

Step 9. The refrigerator with pickled beets is poured into plates, topped with sour cream and served. Bon appetit!

Delicious cold beet soup with sausage

The option of preparing cold beet soup with sausage is quite popular, and both adults and children like the dish. This kholodnik is similar to okroshka, but with beets the taste is different. Prepare a cold brew with kefir and water. Boil the beets in advance or bake them in the oven, boil the potatoes and eggs and choose a good boiled sausage.

Cooking time: 25 minutes.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Boiled beets – 2 pcs.
• Kefir – 1.5 l.
• Water – 1 l.
• Large cucumber – 1 pc.
• Milk sausage - to taste.
• Boiled potatoes – 3 pcs.
• Boiled egg – 2 pcs.
• Boiled sausage – 250 gr.
• Lemon – ½ pc.
• Salt – 1 tbsp.
• Greens – 1 bunch.

Cooking process:

Step 1. Cut the boiled potatoes into small cubes and place them in a large cold pan. Peel the eggs and chop them on a coarse grater directly into the pan with the potatoes.

Step 2. Cut the boiled sausage and washed large cucumber into small cubes, like potatoes. Wash the greens and chop finely. Place the slices into the pan with the potatoes.

Step 3. Pour 1.5 liters of kefir into it and mix everything well.

Step 4. Then pour a liter of cooled boiled water into the pan. Sprinkle salt to your liking and add lemon juice. Mix everything again, take a sample and adjust the taste.

Step 5. Grind the boiled beets on a coarse grater, transfer to a saucepan and stir one last time. The beet soup with sausage is ready. It can be served for lunch. Bon appetit!

How to prepare cold soup from beets with tops?

A version of cold beet soup with tops is a dish on the summer menu, when the tops are young, healthy, tasty and rich in vitamins, because you can’t make soup with old tops.In addition to beets, only radishes, cucumbers and any greens are taken with tops. We prepare such a refrigerator based on fermented milk products (yogurt, sour cream) and fresh milk.

Cooking time: 45 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Young beets with tops – 2 bunches.
• Milk 3.2% – 3 tbsp.
• Cold boiled water – 1 tbsp.
• Sour cream 12% – 100 gr.
• Yogurt – 400 gr.
• Large cucumber – 1 pc.
• Radish – 1 handful.
• Lemon juice - to taste.
• Salt - to taste.
• Pepper - to taste.
• Dill – 1 bunch.

Cooking process:

Step 1. Young beets are divided into roots and tops. Then it is washed well under running water, cut into medium pieces and boiled for 20 minutes until it becomes soft.

Step 2. The beet tops are washed, chopped and 10 minutes before the end of cooking the root vegetables, they are placed in the pan. The boiled beets and tops are placed in a colander to drain excess liquid and cooled to room temperature.

Step 3. Peel the cucumber. The radishes are washed. Then the cucumber and radish are cut into thin circles. A bunch of dill is washed and finely chopped.

Step 4. Sliced ​​vegetables and boiled beets with tops are transferred to a cold storage container. In a separate bowl, mix fresh milk, sour cream, yogurt and cold water with a whisk. This milk mixture is poured over all the cut vegetables. Add salt and pepper to the refrigerator and add lemon juice. Then all the ingredients are mixed well and a sample is taken.

Step 5. The beet soup with tops is poured into portioned plates and served for lunch. You can supplement it with boiled eggs and potatoes. Bon appetit!

Cold beetroot soup with kvass

Cold beetroot soup with kvass is a dish from the category of summer light soup, and occupies a middle place between traditional okroshka and borscht, and no meat is added to it. For a cold drinker, it is important to choose good bread kvass. In this recipe we prepare cold soup from young beets with tops.

Cooking time: 2 hours.

Cooking time: 10 minutes.

Servings: 2.

Ingredients:

• Young beets with tops – 3 pcs.
• Bread kvass – 1 l.
• Vinegar 9% – 1 tbsp.
• Boiled egg – 2 pcs.
• Fresh cucumber – 2 pcs.
• Sugar – 1 tsp.
• Salt - to taste.
• Ground pepper - to taste.
• Greens – 1 bunch.
• Sour cream – 2 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Immediately prepare the ingredients for cold beetroot soup according to the recipe and the number of servings you need. Vegetables and herbs are washed well under running water.

Step 2. Peel the beets, chop them on a grater and place them in a saucepan. A glass of water is poured into it, a spoonful of table vinegar is added, and the beets are simmered over low heat under a lid for 20 minutes.

Step 3. The washed beet tops are cut into medium pieces, transferred to the same pan and simmered for another 10 minutes. After this time, the beets and tops are cooled well in any way.

Step 4. During this time, fresh cucumber with herbs and hard-boiled eggs are finely chopped. This cutting is transferred to a pan with beets.

Step 5. Then everything is filled with cold bread kvass. Add salt, sugar and pepper to the beetroot, and mix everything well. A sample must be taken and what is missing is added. The pan with beetroot is placed in the refrigerator for 1–1.5 hours to infuse.

Step 6. Add sour cream to cold beetroot soup prepared with kvass, and the dish is served for lunch. Bon appetit!