While browsing isles at the grocery store have you ever wondered what on Earth could you use those canned beets for? There is at least one thing they’re good for (other than a late night snack, of course)! Please welcome Holodnik. It is a delicious summer soup, divinely designed for those impossible hot days that seem to plague us all this time of year. Holodnik literally translates as “cold soup” and can be traced in cuisines of many Slavic countries. It is basically a cold Borsch, and Russians often add potatoes and meat, although it is a traditionally meatless dish.
Even though this is my own recipe, it is probably not very much different from any other traditional Holodnik. Eat up, it’s mostly vegetables!
Quick Holodnik (Cold Beet Soup)
Servings: 6
1 can canned beets (15 oz./425 g)
1 medium cucumber
4 medium radishes (1 inch in diameter)
1 small bunch of green onion
1 small bunch of fresh dill (or 1½ tbsp dry)
3 boiled eggs
3 cups water (chilled)
1½ tsp salt
1½ tbsp white vinegar
Sour cream
Rye bread
1. Open beets, drain juice into a medium bowl. Grate the beets on a large shredder, add to the juice.
2. Add water, salt and vinegar to the bowl with the beets. Stir, set aside.
3. Peel the cucumber, remove seeds. Grate, set aside.
4. Clean radishes, remove tops and bottoms. Grate, set aside.
5. Nicely chop green onions and dill.
6. Add cucumber, radishes and greens to the beets. Stir well.
7. Pour into bowls and top with a half of a sliced boiled egg.
Serve with sour cream and delicious rye bread.
