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Kholodnik s Ovoshchami
Cold Beetroot Soup with Vegetables
A refreshing and vibrant cold soup made from boiled beetroots, mixed with kefir or buttermilk, and enhanced with fresh vegetables like cucumbers, dill, and spring onions. This Kholodnik is a perfect summer dish, offering a delightful balance of earthy sweetness and tangy notes, often served with hard-boiled eggs and boiled potatoes.
ð§ ææ
- 3 medium Beets(boiled and peeled)
- 3 cups Kefir or buttermilk
- 1 medium Cucumber(peeled and finely diced)
- 3 stalks Spring onions(finely chopped)
- 2 tbsp Fresh dill(chopped)
- 2 Hard-boiled eggs(chopped, for serving)
- 2 medium Boiled potatoes(cubed, for serving (optional))
- to taste Sour cream(for serving)
- to taste Salt
- 1 tsp Sugar(optional, to balance flavor)
ðšâð³ äœãæ¹
- 1
Boil the beetroots until tender, then peel and cool them.
- 2
Grate the cooled beetroots or finely chop them.
- 3
In a large bowl, combine the grated beetroot with kefir or buttermilk.
- 4
Add the finely diced cucumber, chopped spring onions, and chopped dill to the soup.
- 5
Season with salt to taste. Add sugar if desired to balance the flavors.
- 6
Stir well and chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld.
- 7
Serve cold, garnished with chopped hard-boiled eggs, cubed boiled potatoes (if using), and a dollop of sour cream.
ð¡ ããã®ã³ã
- âFor a tangier soup, use buttermilk or add a splash of lemon juice or vinegar.
- âIf you don't have kefir, plain yogurt thinned with water can be used.
- âThe longer the soup chills, the more the flavors will develop.
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- Add finely chopped radishes for a peppery crunch.
- Some recipes include a small amount of cooked beet kvass for added depth of flavor.