Refreshing and delicious Cold Borscht or as they also call it in several Eastern European countries – Holodnik. Super easy to make and great for lunch or dinner especially during hot summer days.
Also available classic Ukrainian Borscht.
Without a doubt, this classic cold beet soup can pose a serious competition to more famous Spanish Gazpacho soup.
Both of these soups are served cold, require minimal ingredients and incredibly refreshing. What sets this Holodnik recipe apart is that it utilizes beets as the main ingredient.
Just like in Ukraine or Russia, recipes with beets are so popular in Belarus, which was a part of the Soviet Union. They have their own version of Borscht, which I surprisingly haven’t tried yet.
And while Borscht is usually served hot and goes better in a colder weather, Cold Borscht, on the other hand, is absolutely perfect for those days when it’s hot and you simply don’t feel like cooking.
How to make Cold Beet Soup?
My favorite part about this quick Cold Beet soup is that you can prepare part of the recipe ahead of time.
Beets. Cook your beets the night before. You can either steam them, roast or boil. I actually prefer steaming as it’s the fastest method. When you steam beets, they also retain their beautiful ruby color.
If you don’t have a special steamer basket, steaming can easily be done in a regular pot.
Just fill the bottom of a medium pot with 2 inches of water and bring it to a boil. Place a colander basket over the pot making sure the water doesn’t touch the bottom of the basket. Fill the basket with halved beets, cover pot with a lid and steam for 20-30 minutes or until beets are tender.
Eggs. Bring a medium pot of water to a boil, add 4 eggs and cook for 10 minutes. Drain and transfer the eggs to a bowl with cold water. This will ensure an easier peeling.
Put it all together. When you’re ready to eat this wonderful summer soup, all you have to do is grate cooked beets and eggs, distribute them among the serving bowls along with chopped greens and cucumber, add sour cream, seasoning and dilute with water.
Easy? – It really is! And most importantly – it’s delicious, healthy and refreshing.
More Summer vegetable soup recipes
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- Fill the basket with halved beets, cover pot with a lid and steam for 20-30 minutes or until beets are tender. Remove beets from the basket and let them cool.
- Using a paper towel, rub the skin off the beets and grate them against the large vegetable grater.
- While beets are steaming, bring a medium pot of water to a boil, add 4 eggs and cook for 10 minutes. Drain and transfer the eggs to a bowl with cold water. Peel the eggs and grate them against the large vegetable grater.
- In a large pot or bowl combine grated beets, eggs, cucumbers, chives, dill, mustard, lemon juice and sour cream. Slowly start adding water and mix it all together. Season with salt and pepper and serve.