This summer soup is akin to Spanish gazpacho or Russian beetroot soup. However the Ukrainian recipe doesn’t contain beetroot and cucumbers.
If you want to cook something unsubstantial and refreshing in hot weather, holodnik will sell like hot cakes.
Ingredients:
- 6-8 tomatoes
- 1 red onion
- 4 potatoes (new potato)
- 1/2 loaf of rye bread
- 2-3 cloves of garlic
- 1-2 glasses of boiled water
- a bunch of parsley
- a bunch of leeks
- salt – to taste
- ground black pepper – to taste
- vegetable oil – to taste
Cooking
Cut the tomatoes’ peel criss-cross. Scald and flay the tomatoes. Puree the tomatoes or ladle them into a blender and blend the vegetables. Peel and chop the red onion. Boil potatoes in their jackets, then peel and dice them. Slice the loaf of rye bread. Then parch the slices in the oven or fry the bread on the olive oil slightly. Rub the toasts with garlic. Water down the tomato mixture, add salt, chopper onion and ground black pepper. Cool the soup and trim it with chopped greens.
Serve the potatoes and garlic toasts on the extra plate.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a cold tomato soup with tomato and red onion? If so, please let us know in the comments below or write us an e-mail.
