Holodnik – Cold Summer Beet Soup Recipe

If you love vibrant, refreshing dishes that double as a work of edible art, Holodnik – Cold Summer Beet Soup deserves a spot at your summer table! This chilled Eastern European classic is a riot of magenta and bursting with crisp cucumbers, tender beets, and the bright pop of dill. With its irresistible tang from buttermilk and a finish of savory boiled eggs, Holodnik – Cold Summer Beet Soup is as beautiful to look at as it is delicious to slurp on a hot day.

Ingredients You’ll Need

This soup’s beauty is in its simplicity—each ingredient shines and brings unique color, crunch, or tang to Holodnik – Cold Summer Beet Soup. Gather fresh produce and just a few pantry staples; you’ll be amazed at the flavor you can coax from such an accessible lineup.

• Cooked red beets: Their natural sweetness and jewel-like hue are the soul of this soup; use 3 large or 5 small beets.
• Boiled, cooled water: Two quarts, to create the perfect, refreshing base for all the other flavors.
• Buttermilk: One quart brings a tangy depth and creamy texture that balances and lifts all the earthy notes.
• Onion or green onions: Either option works! Sliced onion adds a subtle bite, while green onions contribute freshness.
• Cucumbers: Four, diced, for that essential crunch and coolness in every spoonful.
• Sea salt: Start with a tablespoon and adjust to your taste—it really makes all the bright notes pop.
• Sugar: Just a teaspoon for a gentle touch of sweetness to balance the tang and salt.
• Fresh dill: A handful of chopped dill sings with fragrance and that unmistakable flavor of summer.
• Boiled eggs (optional): Four to six, for a hearty, classic garnish that adds richness and protein.

How to Make Holodnik – Cold Summer Beet Soup

Step 1: Boil and Cool the Beets

Start by scrubbing the beets thoroughly, then add them to a pot of water and simmer gently until they’re fork-tender. This step is all about patience—let the beets soak until they’re easily pierced, then drain and set aside until completely cool. The waiting is worth it; cold beets are far easier to handle and grate without staining your hands too much!

Step 2: Prepare Your Liquid Base

Boil two quarts of water and allow it to cool to room temperature. This ensures your soup isn’t warm and keeps everything crisp. Once cooled, pour the water into a large soup pot, then whisk in the buttermilk. The creamy tang of buttermilk gives Holodnik – Cold Summer Beet Soup its incredible lightness and signature zing.

Step 3: Shred and Add the Beets

Once your beets are cooled, slip off the skins (they’ll practically rub right off) and grate them using the large holes of a box grater. Add this glorious pile of magenta shreds into your buttermilk-water base, instantly transforming the mixture into a gorgeously pink soup.

Step 4: Season the Soup

Sprinkle in the sea salt and sugar, starting with the amounts listed and tasting as you go. Some folks love a salty kick, while others like their Holodnik – Cold Summer Beet Soup a touch sweeter. Stir well and adjust to your preferred balance.

Step 5: Mix in Veggies and Herbs

Fold in the sliced onions (or green onions), diced cucumbers, and that lush, fresh dill. Stir everything together so each spoonful is a mosaic of flavor and texture. The cucumbers keep things snappy, and the dill brings a burst of summery fragrance.

Step 6: Chill Thoroughly

Patience pays off again! Cover your pot and refrigerate for at least 2-3 hours, or until the soup is thoroughly chilled. This wait lets flavors mingle and ensures your Holodnik – Cold Summer Beet Soup is as cool and reviving as possible.

Step 7: Serve with Eggs

When you’re ready to serve, ladle the chilled soup into bowls and top each with half a boiled egg (or a slice), or a generous spoonful of sour cream if you like. Each bowl is a feast for the eyes—and the taste buds!

How to Serve Holodnik – Cold Summer Beet Soup

Garnishes

The finishing touches make all the difference! Classic garnishes for Holodnik – Cold Summer Beet Soup include halved or sliced boiled eggs, a heaping spoon of sour cream, extra chopped dill, or a scattering of finely chopped green onions for extra color. Each one adds a little contrast—visually and in flavor!

Side Dishes

This soup pairs wonderfully with simple rye bread, crisp breadsticks, or even a buttery potato pancake. The bread is perfect for dipping, and the soup can cut through anything rich, making it a wonderful companion for a summer lunch spread or picnic.

Creative Ways to Present

Bored of the same old bowls? Serve Holodnik – Cold Summer Beet Soup in clear glass mugs to show off that stunning pink, or create a mini appetizer by serving it in shot glasses with a quail egg on top. Layer in extra cucumber or herbs for a show-stopping party snack!

Make Ahead and Storage

Storing Leftovers

Holodnik – Cold Summer Beet Soup actually gets better after a day in the fridge, as the flavors deepen and marry. Store in a covered glass or ceramic container to prevent stains, and keep in the fridge for up to three days. Stir before serving, as some ingredients may settle.

Freezing

Freezing isn’t ideal for Holodnik – Cold Summer Beet Soup, as the dairy can separate, and the veggies lose their crispness. If you really must freeze, do so only before adding the cucumbers, dill, and eggs; but honestly, this soup is best enjoyed fresh and cold from the fridge!

Reheating

This soup is meant to be served icy cold, not reheated. If you have leftover soup that’s a bit too cold straight from the fridge, simply let it sit out for 10-15 minutes before serving—no microwaving required.

FAQs

Can I use kefir instead of buttermilk for Holodnik – Cold Summer Beet Soup?

Absolutely! Kefir is a fantastic substitute that brings all those tangy, probiotic benefits. Some families even swear by it for an extra creamy, slightly effervescent twist.

Is Holodnik – Cold Summer Beet Soup vegetarian or vegan?

As written, this soup is vegetarian (especially if you skip the eggs or use a plant-based yogurt instead of dairy). To make it vegan, substitute the buttermilk with a tart, unsweetened plant milk (oat or cashew work well) and add a splash of lemon juice for brightness.

Can I make Holodnik – Cold Summer Beet Soup ahead for a picnic?

Yes! In fact, it’s even tastier the next day, making it perfect for picnics or potlucks. Pack in a secure, airtight container and keep chilled; add boiled eggs only before serving for best texture.

What other herbs can I use?

If dill isn’t your favorite, try fresh parsley, chives, or a little mint for a new spin. The soup is endlessly adaptable—just avoid woody herbs like rosemary or thyme, which can overwhelm the delicate flavors.

Why is my soup too watery or too thick?

The thickness depends on your beets and how much water is released from veggies. Simply add more buttermilk or water to thin it out, or more diced veggies to bulk it up. Taste and adjust salt and sugar as needed!

Final Thoughts

I hope you fall in love with the cheerful colors and bright flavors of Holodnik – Cold Summer Beet Soup as much as I have. It’s a delicious antidote to the summer heat, and so simple to pull together. Give it a whirl—your taste buds (and your friends) are in for a real treat!

Print