How to prepare cold beet soup in water according to a step-by-step recipe with photos. Kholodnik from beets - step-by-step recipe with photos Kholodnik from beets in a jar

Let's cook 2 recipes for beautiful Belarusian soup. The description with the photo is clear and simple. The dish resembles okroshka and does not require expensive ingredients. Beets, hard-boiled eggs, fresh cucumbers and a selection of your favorite greens - affordable, healthy and surprisingly tasty on a sultry hot day.

The Belarusian kholodnik takes a little effort and will turn out great the first time, even for a novice cook.

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Classic kholodnik with water and sour cream

For 6-8 servings we need:

• Drinking water (cold) - 6 glasses (about 1.2 l)
• Sour cream (fat content to taste) - 7-9 tbsp. spoons
• Beets - 1 large or 2-3 small (150-180 g)
• Fresh cucumbers - 4 pcs. (about 12 cm in length)
• Eggs (hard-boiled) - 6 pcs.
• Lemon juice (or apple cider vinegar) - 1 tbsp. spoons
• Salt and ground black pepper - to taste
• Fresh herbs (favorite set) - 1-2 bunches

*We like dill and parsley, and sometimes green onions.

*Cilantro, lettuce and sorrel will also work.

*A little sugar - optional after testing

How to cook kholodnik in Belarusian.

Boil or bake the main character, beets, and cool.

• How to prepare beets is described in the photo below.

Grind the peeled root vegetables finely to form a voluminous mound. For example, cut into strips or three on a coarse grater.

Dissolve an acidifier (lemon juice or vinegar) in cold water and add salt to taste. Pour the beets into the pan and stir. The fill will quickly acquire a beautiful rich color.

We wash all the greens under running water, shake off excess moisture and dry them by placing them in a towel. Finely chop the greenfinch and add it to the beetroot base.

Wash the cucumbers and cut off the ends on both sides. If the skin is thick, you can peel it. Cut into small cubes. This is an important nuance in folk tradition. We have not seen either straws or grated cucumbers in the Belarusian refrigerator.

Let the eggs cool, peel and cut into medium or large cubes.

Combine the ingredients in the soup and taste for acidity and saltiness. If desired, we can adjust the taste to suit ourselves. There is no bias in the classics: a little bit of everything. And acids, and sweets, and salts.

Place the soup in the refrigerator for 10-15 minutes.

You can do different things with sour cream:

1. Pour the soup into bowls and offer all the sour cream as a dressing - in a separate container on the table.
2. Or stir half of the sour cream in a soup pan, and put the other half on the table for addition if desired.

In the classical tradition, boiled potatoes are served with beet summer soup - on their own, or accompanied by golden fried onions.

If your goal is to lose weight:

Use sour cream 10-15%. But even one and a half servings of soup with fatty sour cream contain no more than 200 kcal. The recipe is suitable for proper nutrition and a vegetable fasting day. Not suitable for the strict phase of any low-carb diet.

Kholodnik in Belarusian style with kefir

For 6-8 servings we need:

• Beets (baked or boiled) - 3 pcs. large
• Kefir (cold, fat content to taste) - 1 l
• Drinking water (cold) - 2 l
• Green onion (finely chopped) - 3-5 feathers
• Dill - 1 medium bunch
• Fresh cucumbers - 4 pcs. average
• Eggs (hard-boiled) - 4-6 pcs.
• Salt - 3 tsp.
• Sugar - 2-3 tsp.

How to cook.

Preparing the beets is up to you.

Baked root vegetables tend to be sweeter, although boiling beets is easier and requires less heat in the kitchen.

We assemble the soup from chilled (!) ingredients.

Grind all ingredients except eggs - as in the recipe above.

• Cut the eggs in half and add 1-2 halves when serving.
• To fill, mix water and kefir, add grated beets, mix and taste. Add salt and sugar to taste.

Combine chopped vegetables, herbs and kefir-beetroot base.

Mix and put in the refrigerator for 15 minutes.

Serve with halved eggs.

• If there are a lot of children and elderly people at the table, it is better to immediately cut the eggs into 4 parts.

It’s convenient to keep the recipe before your eyes - with step-by-step photos below.

A few words about the benefits of the meal.

We are in love with kefir! Most Valuable source of probiotics. Make it often with sourdough at home to use in cold summer soups. Making kefir is very simple. It turns out delicious with milk of any fat content and is much cheaper than the rare store-bought alternatives with “live bacteria”.

The best ideas for variety and how to choose beets

If you don’t have kefir on hand, and water seems too simple a solution, chilled whey, ayran and kvass with water will do. Add sour cream to the plate.

In the summer, in the heat of the day, there is nothing better than treating yourself to Kholodnik - a delicious vitamin-rich beetroot soup. There are many recipes for Kholodnik, but I offer you two proven options: Kholodnika with beet water with the addition of meat and lean Kholodnik, whichever you like. This soup is good because in the heat you are unlikely to want hearty “heavy” food, and the combination of vegetables and beetroot broth is just a vitamin “bomb”. Overall, tasty, healthy and refreshing.

Kholodnik recipe from beets on water

Kitchen appliances: grater, pan, stove.

Ingredients

We take medium-sized potatoes, cucumbers and beets. Instead of meat, you can take sausages.

Cooking Kholodnik from beets in water

At the very end, add sour cream to taste.

Beetroot Kholodnik recipe video

In the video you can watch in detail the process of preparing Kholodnik from beets with the addition of meat.

Recipe for vegan (lenten) Beetroot Kholodnik

Cooking time: 40 minutes.
Number of servings: 4.
Kitchen appliances: grater, pan, stove.

Ingredients

Instead of tofu, you can use Adyghe cheese.

Preparing Vegan Kholodnik

1. Boil 5 potatoes without peeling.
   
   
2. Grate 450 g of beets.
3. Place the beets in a saucepan, add 2 liters of cold water and bring to a boil. Turn off the heat and leave the broth to cool to room temperature. Once it cools down, put it in the refrigerator.
   
   
4. Mash 250 g of tofu with a fork.
   
   
5. Peel the cooled potatoes and cut them into cubes.
   
   
6. Cut 200 g radishes into small thin slices.
   
   
7. Cut 500 g of cucumbers into small cubes (you can cut off the peel if desired).
   
   
8. Finely chop the green onions and herbs.
   
   
9. Place all the ingredients in a container - tofu, potatoes, radishes, cucumbers, herbs and green onions. Mix thoroughly.
   
   
10. Place the chopped vegetables into portioned plates, add salt to taste and pour in the beet broth along with the beets. You shouldn’t salt the entire filling at once - it will release juice and spoil.
    
    
    

Video recipe for Lenten Kholodnik made from beets

This video presents a master class on preparing vegan (lenten) Kholodnik from beets.

You can add ice cubes to these soups when serving.

In any such recipe, you can add an arbitrary amount of water, on average - 200 g per serving, but in general - so much so that the consistency of the soup is the way you like it, because some people like very thick soup, while others like it thinner.
I also recommend trying other similar summer recipes, for example, or a very interesting option. A similar recipe is also relevant for the hot season. And of course, different types of okroshka.

Beetroot soup is an easy-to-prepare cold summer soup that helps withstand the heat well. This dish comes from the culinary traditions of the Baltic peoples. According to classic recipes, kholodnik is prepared with the addition of sour cream, kefir or heavy cream. Finely chopped various greens are also introduced. This could be green onions, cilantro or parsley, dill or even sorrel with mint. Here you can use your imagination and choose a mixture of herbs to suit your own taste.

Beetroot soup is a very nutritious and healthy soup, since many products for its preparation (including greens rich in vitamins C and E) do not undergo heat treatment. Try making beetroot kholodnik to fully appreciate all its taste and benefits!

Beet soup (step-by-step recipe) - general principles of preparation

Any beetroot is suitable for cold storage. But it’s better to take a young one. It will cook faster and will be much softer when finished. You should check the readiness with a fork. If it comes in softly, it means the beets are ready. The main thing is that the fresh vegetable is not spoiled or softened.

Kholodnik is mainly prepared without meat. But, if you decide to add it, then you need to add the cooled meat without broth. Traditional soup is prepared only with beet broth, seasoned with salt, lemon juice and sometimes sugar.

Be sure to also add boiled chicken eggs (hard-boiled), fresh cucumber and herbs to the soup. There is no need to season this soup. But, if you really want to, then liquid sour cream, kefir, yogurt or milk are suitable for this.

Some step-by-step recipes for beet cold soup also add boiled potatoes with carrots, radishes, sausages and fresh onions.

All chopped ingredients in a saucepan must be mixed together with the dressing, then pour in the broth or water. Then add seasonings and salt, mix everything with a ladle and put it in the refrigerator for an hour.

Beetroot: a classic step-by-step recipe

Ingredients:

200 g beef or veal;

200 g beets;

200 g fresh cucumbers;

Four chicken eggs;

A bunch of green onion feathers;

A jar of sour cream;

Half a lemon;

Salt to taste;

Ground black pepper to taste.

Cooking method:

1. The very first step in preparing the refrigerator will be preparing the beets. We rinse it in water to remove dirt and sand. Remove the skin with a knife or a knife.

2. Immerse the peeled beets in a pan of water.

3. Let it cook. Don't add salt yet.

4. When foam appears on the surface of the burgundy broth from beet juice, remove it.

5. Cook with the lid of the pan half-closed.

6. The beets will take a long time to cook; you can use a pressure cooker for this process. This way the root vegetable will be ready a little faster.

7. Rinse the meat under running water.

8. Place a piece of meat in a separate pan.

9. Fill with cold water. To speed up the cooking process of meat, you can add a little lemon juice to the water.

10. Place the stove on high heat.

11. Wait for it to boil. Then foam will float up, which must be removed with a spoon or slotted spoon.

12. Take another small saucepan and place raw eggs in it.

13. Fill the eggs with water and let them cook for 10-13 minutes until hard-boiled.

14. In the meantime, we are working on other products for the beetroot refrigerator. The step-by-step recipe continues with processing the cucumbers. They need to be washed thoroughly in water. If the cucumbers are large, you need to peel off the thick skin. If they are young, use them whole, removing only the “butts.”

15. So, cut the peeled cucumbers into thin strips.

16. Place the cucumbers in a clean saucepan with a volume of approximately 2.5-3 liters. We will collect cold beetroot in it.

17. We sort out the feathers of green onions from unsuitable specimens.

18. Immerse the selected onion feathers in a bowl of cold water.

19. At the same time, turn on cold water from the tap.

20. Take the onion from the bowl and rinse it under running water.

21. Then place it on a clean towel to remove excess moisture.

22. Cut the processed onion into small rings.

23. Transfer the onions to the cucumbers into the pan.

24. By this time the eggs have already been boiled. Place them under running cold water. This way they will cool quickly.

25. Peel eggs.

26. Cut them into strips. One egg can be left for decoration if desired.

27. Add to onions and cucumbers.

28. Place the cooked beets out of the broth.

29. Leave the broth to cool.

30. When the beets have cooled a little, cut them into thin slices and then into strips.

31. Remove the meat from the broth (it should be soft, brought to full culinary readiness). This will take at least an hour and a half.

32. Cut the boiled meat into strips.

33. Mix the meat, beets and place them in a saucepan with the rest of the ingredients.

34. Pour sour cream into it (there should be about 200-250 ml).

36. Squeeze the juice from half a lemon, making sure you don’t get any grains. It should be approximately 40-45 ml. You can use juice with pulp.

37. Pour lemon juice into the refrigerator.

38. Mix everything.

39. Take a pan with cooled beetroot broth.

40. Through a sieve, pour the broth into the pan with food almost to its full volume. Now you can vary the thickness of the finished cold brew.

41. Then mix everything.

42. Place the soup in the refrigerator to cool.

43. In just 15 minutes, the cold beet soup can be served.

44. Pour the soup into bowls and decorate with halves of the remaining egg and feathers of greenery.

Kholodnik of pickled beets with sausage: step-by-step recipe

Ingredients:

200 g pickled beets;

150 g potatoes;

100 g red radish;

100 g fresh cucumbers;

Two chicken eggs;

200 g boiled sausage;

A mixture of fresh herbs and herbs;

Half a lemon;

500 ml kefir without additives (you can use biokefir);

Salt to taste;

Ground pepper to taste.

Cooking method:

1. From the very beginning, let's put water in a kettle to boil.

2. When it boils, remove the kettle from the stove and leave the water to cool. You will need it at the end of the step-by-step preparation of beetroot cold soup.

3. Rinse the potatoes with clean water.

4. Place it in a pan.

5. Place raw chicken eggs there.

6. Fill with water and set to cook. We will clean these products later, so we don’t have to worry about the appearance of foam.

7. Take pickled beets. We free it from the marinade; it is not required in the recipe.

8. Cut the beets into small cubes.

9. Transfer to a cold pan.

10. Rinse and, if necessary, peel the radishes.

11. We also cut it into small cubes.

12. Wash fresh cucumbers.

13. Cut off their “butts” and peel off the thick skin. Leave cucumbers with delicate thin skin unpeeled.

14. Cut the cucumbers on a cutting board, first into thin slices lengthwise, then into long sticks. Then cut crosswise into cubes.

15. Cut boiled sausage (you can take doctor’s sausage or even boiled sausages) like cucumbers. We get a pile of small sausage cubes.

16. Place chopped cucumbers, radishes and sausage into a saucepan with beets.

17. We return to the pan with potatoes. Place it on a plate to cool naturally. You cannot put potatoes under cold water, otherwise they will be hard, as if they were never boiled.

18. Place the eggs under running cold water for a few minutes.

19. Then wipe the eggs with a clean cloth to remove water.

20. Peel them from the shell.

21. Cut into small cubes on a cutting board. You can simply chop them into crumbs with a table knife.

22. Peel the slightly cooled potato tubers from their thin skins.

23. Cut the potatoes like other foods into small cubes. The cutting of all products in one dish should be uniform.

24. Take the greens chosen for the recipe and sort them by hand.

25. Then immerse in a bowl of cold water and mix with your hands.

26. Take the greens out of the water.

27. Transfer to a clean, dry (or paper) kitchen towel. This way we get rid of excess liquid.

29. Place potatoes and eggs in a saucepan with cold beet preparation, which already contains beets, cucumbers, radishes and sausage.

30. Pour kefir in there and lay out chopped greens.

32. Squeeze the juice from half a lemon.

33. Strain the juice through a sieve and pour into the refrigerator.

34. Mix everything thoroughly with a ladle.

35. Now add boiled cold water from the kettle to the full volume of the pan. She was boiling at the very beginning of the step-by-step preparation.

36. Close the pan with a lid.

37. Place in the refrigerator to cool and infuse.

38. Serve, garnished with remaining herbs and sour cream.

Beet soup (step-by-step recipe) - tricks and useful tips

You can make your own pickled beets. To do this, peel it, cut it into cubes and mix with sugar, vinegar, salt and leave to marinate for half an hour.

If desired, you can add curd cheese to the refrigerator, which will enhance the taste of the dish.

To make the dish rich in color, you can add a little vinegar to the beet broth.

The ingredients in recipes can be cut not only into cubes, but also into strips.

For a sour taste, you can add brine or lemon juice to it.

For a more interesting taste, the kholodnik can be filled with mineral water or kvass.

Kholodnik can be served either seasoned and mixed, or all components separately.

The finished cold meat should be stored in the refrigerator for no more than a day.

Standing at the stove in the heat is murder, and here the beetroot cooler helps me out a lot. I usually cook it with kefir or just water, if I remember about my figure. Today I’ll tell you about my recipes, each of which will allow you to prepare a delicious cold soup. The dish is popular in Slavic countries - Poland, Lithuania, Belarus. The difference in technology is small: the soup is made with boiled beets, and sometimes the root vegetable is pickled in vinegar.

The soup is a type of summer okroshka, but without meat products. True, it is not forbidden to put sausage, especially if a plate of cold meat is the only thing that is intended for lunch.

Helpful advice! As a rule, beets are boiled. Try baking the root vegetable in foil. You will preserve not only the color and aroma, but also a lot of the beneficial properties of beets.

Beet soup on water - a simple recipe

A classic all-purpose cold soup recipe. It is basic, knowing the technology, you can add other ingredients - radishes, sorrel, which many people love. It is permissible to add sausage and potatoes to the refrigerator. For many, this option is ideal because it is prepared without vinegar.

You will need:

• Water – 3 liters.
• Beets – 500-600 gr.
• Fresh cucumbers – 3-4 pcs.
• Boiled eggs – 3 pcs.
• Lemon – ½ part.
• Green onion feathers, dill - optional.
• Salt, sugar - determine the amount yourself.
• Sour cream on a plate.

How to prepare a delicious cold soup:

1. Boil (or bake) beets, try to use medium-sized root vegetables - they taste better and cook faster.
2. At the same time, boil the eggs, shame and peel. Cut into cubes.
3. Cut the cucumbers into strips, small cubes or grate...
4. Chop the dill. Be sure to crush the greens to release the juice. Chop the onion.
5. Grate or cut the cooled beets into strips.
6. Pour boiled cold water into the pan, add salt and sugar. Here's a small clarification: many people add salt and sugar during the boiling process. Squeeze lemon juice into already cold water.
7. Add beets, cucumbers, and eggs to the soup. Add dill and onion.
8. Stir, pour and serve with sour cream on the plate. The soup will taste much better if you let it sit for at least a couple of hours.

Lithuanian holodnik with beets on kefir

Our family has known the recipe for a long time, and we prefer it. We live near Lithuania, so we borrowed it and enjoy cooking shaltibarschai, as it is called in our homeland. The highlight of the cold store is pickled beets. Sometimes I buy a ready-made jar, and this significantly speeds up the process. But if I’m not in a hurry, I marinate it myself.

Take:

• Kefir – liter.
• Beets – 2 large pieces.
• Water - a glass.
• Big cucumber.
• A large bunch of dill and parsley.
• Green onions - a few feathers.
• Egg - a couple of pieces.
• Vinegar 9% - 4 tbsp. spoons.
• Salt and sugar - to taste (usually a tablespoon).

Step-by-step recipe for making cold soup with photos

Boil the root vegetable, cool, peel and grate with large chips.

Pickle the beets. Heat the water, pour in vinegar, salt and add sugar. Add the beetroot shavings and bring to a boil.

Remove the pan from the stove and leave for a couple of hours. The root vegetable will cool and marinate.

Chop the cucumber into cubes.

Do the same with boiled eggs.

Finely chop the greens and onions.

Pour kefir into the pan and stir.

Add the previously chopped ingredients, add salt if necessary. If the consistency is too thick, add boiled water.

It is advisable to let the soup brew, but if you have no willpower and want to eat, then proceed.

Lithuanians always serve boiled potatoes sprinkled with dill with cold soup. Believe me, this is something!

Beetroot with kefir - recipe with step-by-step photos

I offer a step-by-step recipe for the simplest way to prepare cold soup. Kholodnik can be made from any fermented milk drink - kefir, ayran, yogurt, tanya. You can add other components if desired. For example, radishes, or a tablespoon of prepared horseradish.

You will need (the number of ingredients is arbitrary, you can add or reduce):

• Kefir – liter.
• Beetroot – 5 pcs.
• Cucumbers – 3-4 pcs.
• Eggs – 3 pcs.
• A bunch of greens - onions, parsley, dill.
• Lemon – ½ fruit.
• Salt.

Step-by-step preparation of cold brew with kefir:

Boil beets and eggs in advance. Cool.

Rub the root vegetable with large or small shavings.

Chop the eggs.

Chop the greens and remember a little, they will become juicier.

Chop the onion.

Cut the cucumbers.

Place vegetables and eggs in a saucepan. Pour in kefir. Stir and decide if you need to add water. This is usually necessary.

Stir the soup again and add salt. Pour in lemon juice. Be sure to let the dish sit, the taste will become much brighter and richer.

Belarusian cold recipe

I have come across quite a few cooking options claiming that this is a Belarusian recipe. I prefer the hearty one, with potatoes and meat. Prepare cold soup using kefir and water in equal proportions.

• Kefir – liter.
• Water - liter.
• Beets – 3-4 pcs.
• Eggs – 4-5 pcs.
• Sour cream – 3 large spoons (you can add a little mayonnaise).
• Cucumbers - a couple of pieces.
• Sausage or chicken meat – 200-300 gr.
• Dill, sorrel, parsley, green onions.
• Onion.
• Citric acid - on the tip of the knife.
• Potatoes – 2-3 pcs.
• Salt.

Preparation:

1. Let the beets cook. In a separate saucepan, boil eggs and potatoes. Refrigerate.
2. Boil water and cool as well.
3. Dilute kefir with cold boiled water. Add salt immediately.
4. Grate the beets and add to kefir. Place the pan in the cold to steep.
5. At the same time, chop the greens, remember, forcing them to release the juice. Chop green and onions.
6. Cut the cucumbers into small cubes. Grind the sausage, potatoes and eggs in the same way.
7. Place everything in a bowl and stir as in a salad.
8. Remove the pan with kefir and beets from the refrigerator. Add salad, stir.
9. Add citric acid and try. Even out the taste of the soup by adding as needed. Add water if the dish is thick. If you need salt or acid, add it.

The soup is considered low-calorie, per 100 grams. cold drink is only 15.9 kcal. There are 90 of them in a small serving. Knowing this, I never limited myself in the number of servings. But recently I was asked to calculate how much I ate using this approach. I won’t tell you, but I advise you, especially if you put potatoes or sausage in the soup.

Beetroot kholodnik – cooling beetroot kefir soup with cucumbers and herbs. To make the dish satisfying, add a boiled egg and jacket potatoes to the cold dish. This is perhaps the fastest soup in the world, because it will take no more than 10 minutes to prepare if the vegetables are ready. Nowadays, you don’t even need to spend money on cooking vegetables - the store always has a large selection of vacuum-packed beets, potatoes, and even boiled eggs, someone has already prepared it for us.

In general, for hot summer days the best choice is kholodnik, also known as cold beetroot soup or okroshka with beets. There are different recipes for preparing this simple dish. Kholodnik can be prepared with water, with kvass; in my opinion, it is tastiest to choose kefir as a base, and fatty kefir at that. I like to season the soup with sour cream, and 6% kefir can completely replace it; the consistency of the cold brew will be tender and creamy.

Another important point: at the beginning of summer, prepare this dish with young beets - they are sweet, it turns out incredibly tasty and healthy!

• Cooking time: 10 minutes (+ time to cook vegetables);
• Number of servings: 4.

Ingredients for beetroot soup

• 2 beets, baked in the oven;
• 4 fresh cucumbers;
• 1 bunch of green onions;
• 1 liter of fat kefir;
• 4 hard-boiled eggs;
• 4 boiled potatoes (in their jackets);
• dill, salt, black pepper, crushed ice.

Method for preparing cold beet soup

Wash the beets thoroughly, wrap them in parchment, then in several layers of foil. Bake in an oven preheated to 200 degrees for about 30-45 minutes, depending on the size of the root vegetables.

To cook vegetables in their uniforms, it is advisable to use the oven, but not necessary. Baked vegetables have a richer taste, unlike boiled ones. You can cook beets and potatoes in the microwave or just boil them.

Chop fresh cucumbers into thin strips. If the peel of the cucumbers is bitter, then it is better to cut it off so as not to spoil the taste of the cold beetroot.

Peel the beets and chop them thinly, just like cucumbers. Mix chopped vegetables in a saucepan or deep bowl.

Finely chop a bunch of green onions and add to the chopped vegetables.

Now we salt all the ingredients and mix to release the juice, which will color our beetroot soup an amazing pink color.

Grind a few ice cubes in a blender, pour the ice chips into a bowl and mix the ingredients thoroughly. Be careful with ice, you don’t need to add a lot, it’s easy to get a sore throat in the heat!

Pour a portion of beetroot cold soup into a plate. Add a hard-boiled egg, cut in half, and pepper everything together with ground black pepper.

Sprinkle boiled potatoes in their jackets with finely chopped dill.

We serve the cold dish on the table and place a plate of hot potatoes sprinkled with dill next to it. Bon appetit!

The dish is incredibly simple; if all the ingredients are ready, then making a cold dish is easier than making a salad. Try it!