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Nina's Russian Cold Beet Soup (Kholdnyk)

By: Nina Capaccio

"Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
1/2 teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Directions

Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Footnotes

Cook's Notes
Feel adventuresome? Use fresh beets with tops. Clean and cook beets and tops on stove top in water until tender. Save and use the broth (strained) that is produced. Chill, and in place of canned beets add fresh along with the tops.
One 16 ounce container of light sour cream and 16 oz. cold water can substitute for buttermilk or yogurt -- both work very well with the same amounts being used as the light sour cream. Basically use equal amount of yogurt or light sour cream and cold water to equal 1 quart of total liquid.