Kholodnik
6 servings
60 minutes
Kholodnik, also known as cold borscht, also known as beetroot soup, is the best invention for the heat, originally from Eastern European countries. It is popular from Poland to Estonia, and is usually made with kefir, but in Russia it is often served with sour cream.
1
Prepare the necessary ingredients.
2
Peel 500 g of beetroot, grate it and transfer to a pot. Pour in hot broth, add citric acid and bring to a boil. Let it steep for 30 minutes, then strain.
- Beetroot with tops: 1 kg
- Meat broth: 1.5 l
- Citric acid: 0.5 teaspoon
3
Pour with hot broth, add citric acid and bring to a boil.
- Meat broth: 1.5 l
- Citric acid: 0.5 teaspoon
4
Let it steep for 30 minutes, then strain.
5
Peel the remaining beetroot and boil it whole until cooked. Save 500 ml of the broth and drain the rest.
- Beetroot with tops: 1 kg
- Meat broth: 1.5 l
6
Mix the beet broth first with sour cream, then with beet broth. Put it in the refrigerator.
- Sour cream: 250 g
- Meat broth: 1.5 l
7
Finely chop the boiled beetroot and greens, as well as dill, onion, and celery.
- Beetroot with tops: 1 kg
- Dill: 30 g
- Spring onion: 4 pieces
- Celery leaves: 10 g
8
Cut the cucumbers into strips or grate them.
- Cucumbers: 3 pieces
9
Mix all the vegetables and greens together, add salt, black pepper, and coriander.
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: 0.3 teaspoon
10
Pour the chilled broth over the vegetables.
- Meat broth: 1.5 l
11
Serve with half a boiled egg on the plate.
- Chicken egg: 4 pieces
