Cold beet soup – Cool version of summer borsch

 

Kholodnyk or svekolnyk is the chilled version of Ukrainian borscht. This soup is so light and refreshing that is just perfect for hot summer months. Beets, cucumbers, potatoes, and eggs are combined to create an amazing combination of a mouth-watering beet soup.

By the way, if you are a vegetarian, this soup can become one of the favorite ones in your recipe book. No meat, just healthy components.

Apart from boasting a vibrant ruby color, this soup is very yummy. The addition of fresh kitchen herbs adds it more flavor. So, if you haven’t eaten the chilled beetroot soup yet. Do give it a try!

 

Ingredients:

Beet broth

  • 3 medium beetroots
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp vinegar (9%) – to taste

Filling

  • 4 eggs
  • 4 potatoes
  • 2 fresh cucumbers
  • 1/3 bunch of fresh dill
  • 1/3 bunch of fresh parsley

 

Cooking

How to cook this bright ruby-colored broth?

Pour 2 liters of water in a pan. Add sugar and salt. Stir everything. Cover the lid and bring water to boil. Transfer the pan to a table and pour in vinegar. The soup should have a pleasant sour-sweet-salty taste. You may adjust the amount of salt, sugar, and vinegar to your preferences.

Wash and peel beetroots. Dice them finely (you may coarsely grate the beet if you wish). Add the beetroot to the hot marinade. Cover the pan with the lid and bring the soup to boil. Cook the beets for 2-3 minutes.

 

Pour off more than half of the broth to a separate bowl. The broth should cover the beets in a pan for around 1 cm  (0,4 inch). Continue to cook the beet until done. Pour in the pan the broth we set aside before. Let the beets and their cooking liquid cool. Then put the pan in a fridge.

 

Healthy veggie filling – Simple. Delicious.

Wash, boil, cool and peel eggs. Repeat the same with the potatoes: wash, boil, cool, and peel them. Now let’s cube potatoes and chop eggs. Dice cucumbers, and finely cut fresh dill and parsley (washing them beforehand).

Combine all the ingredients in a bowl and transfer them to a fridge to become chilled.

 

When you are ready to serve the borscht, just pour the beet broth into a serving plate. Add the veggie mass and stir to combine. Decorate the soup with two slices of an egg and fresh dill.

Enjoy your meal!

 

Have you liked the recipe for a chilled beetroot soup?

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