Well, the long-awaited summer has arrived and it’s time to blow off the dust from our summer recipes. This time, let's find out how to cook delicious cold beetroot soup. Or, as some people call it, the cold one. This soup is special in that when preparing it, one ingredient is required - beets. It is the basis for the taste and color of the soup. Like , for example. But it is important here that the soup will be cold.
There are many options for preparing beetroot soup; it is as interesting and varied as. In the same way, fresh vegetables, a lot of herbs, boiled eggs, and even meat products or sausage are added to beetroot soup. Everything is not for everyone. Each family may have its own beetroot recipe. Some people prepare it with kefir, others with beetroot broth or mineral water. The content is also extremely varied.
What I love most about this soup is the presence of beets. Sometimes I cook it with potatoes, but more often just with cucumbers and egg. If desired, add a little boiled meat or sausage. I am for a variety of dishes.
The simplest cold beetroot soup on kefir with boiled beets
As the name implies, this is the most basic way to prepare a simple cold beetroot soup. In this case, we will prepare the beets in advance by boiling them in water. An excellent option for cooking in the country or at home. The ingredients are minimal, but the taste is excellent.
You will need:
- beets - 2 pcs;
- medium-sized fresh cucumbers - 2 pcs;
- kefir - 1 liter;
- greens (dill, parsley, green onions) - 2-3 sprigs of each;
- garlic - 2-3 cloves (optional);
- boiled egg - 1-2 pcs;
- salt and pepper to taste.
Preparation:
1. Take two medium-sized beets. Wash them thoroughly and cook them in their uniforms.
2. Cool the beets and peel them. Grate the beets on a coarse grater, then place in an enamel saucepan.
3. Pour a liter of kefir over the beets and add 1 glass of cold drinking water. You can use boiled water, or you can use filtered water, whichever is more convenient for you. Take kefir of the fat content you like. It will be delicious in any case.
4. Try cucumbers; if the skin is bitter, it is better to peel it off. If not, then cut the cucumbers into small cubes and add to the beets with kefir.
5. Take your favorite greens and chop them finely. You can take just one type, but it tastes best when you add a little of everything in equal proportions.
6. Add salt and freshly ground black pepper to taste. Squeeze out the garlic. Stir and place in the refrigerator to steep and cool. The soup will be ready no sooner than in half an hour.
Before serving delicious cold beetroot soup, hard-boil the eggs. Cut each egg and place half on a plate. It will be very beautiful and just as tasty. Bon appetit!
If you want to make beetroot soup a little more filling, then a great way to do this is to add boiled potatoes. Potatoes boiled in their jackets are suitable. Exactly as we do for okroshka or salad. Many people like this version of beetroot soup precisely because of the potatoes.
You will need:
- beets - 2 pcs;
- fresh cucumber - 3-4 pieces;
- potatoes - 1-2 pieces;
- egg - 1 piece;
- fresh herbs - 1 bunch;
- kefir - 1 liter;
- sour cream - 200 grams;
- mineral water;
- salt and pepper to taste.
Preparation:
1. Boil beets and jacket potatoes in advance. Peel them after they have cooled. If you cool it in the refrigerator or under cold water, the skin will come off easier.
2. Grate the beets on a coarse grater and place in a saucepan.
3. Cut the potatoes into cubes, as for okroshka or salad.
4. Cut the cucumbers into small quarters or grate them.
5. Chop the egg into cubes, about the size of potatoes.
6. Chop the greens into smaller pieces. You can use one type of greens, for example, green onions, which go very tasty with potatoes, or you can take a mixture of different types of greens.
7. Mix all the chopped vegetables and egg in a saucepan. Then pour in kefir, add sour cream and dilute with mineral water to the desired consistency. Use beetroot water without a pronounced taste so that it does not spoil the taste of the soup.
Let the soup brew in the refrigerator. Serve it chilled with slices of boiled egg and cucumber rings as garnish. A delicious roast dinner is ready!
But this version of the soup will help us prepare beetroot soup without using kefir, but with delicious beetroot broth. The taste is very different because the beets are boiled first and the resulting broth is completely used in the soup. Sour cream and mustard will be added for taste and if desired. In itself, this cold beetroot soup is very dietary and low-calorie; it is suitable for those who follow a strict diet or fasting. And if you don’t add eggs and sour cream, then vegetarians will like the soup too.
You will need:
- small beets - 3-4 pieces;
- medium cucumbers - 3 pieces;
- eggs - 3 pieces;
- lemon juice - 1 tablespoon;
- granulated sugar - 1 tablespoon;
- sour cream - 150 grams;
- mustard - 2 teaspoons;
- green onions and dill - a small bunch each;
- salt and pepper to taste.
Preparation:
1. Wash and peel the raw beets. Cut it into thin strips.
2. Boil water in a saucepan and put the beets in it. Squeeze the juice of half a lemon, about a tablespoon. Add a spoonful of sugar. The lemon and sugar will balance out the sweet and sour flavors and bring out the flavor of the beets.
3. Once the beets boil, reduce the heat to low and cover with a lid. Cook for about 20 minutes until the beets are ready.
4. Let the cooked beets cool to room temperature, this may take about an hour.
5. Cut the cucumber into very thin strips. And chop the greens smaller.
6. Place cucumbers and herbs in a saucepan with beets in the broth. Stir and add salt to taste. Add pepper if desired. Place in the refrigerator to cool.
7. Peel hard-boiled eggs and cut into cubes or halves.
8. In a separate bowl, mix sour cream and mustard - this will be a dressing for cold beetroot soup.
Pour the finished cold beetroot soup into plates, add some boiled eggs and a spoonful of sour cream sauce. Serve and invite everyone to dinner!
We have already put boiled beets in the beetroot container and this is most likely the option that almost everyone has tried. But not everyone has tried to cook this cold summer soup from pickled beets. This delicious preparation for the winter is perfect in the summer. Due to the fact that the marinade is already sour due to the use of vinegar, there is no need to add lemon juice or kefir to the soup. Only sour cream when serving.
You will need:
- pickled beets - 1 half liter jar;
- fresh cucumbers - 4-5 pieces;
- radishes - 200 grams;
- boiled eggs - 3-4 pieces;
- boiled sausage - 250 grams;
- green onions, dill, parsley - a bunch;
- sugar - a tablespoon;
- salt and pepper to taste;
- vinegar if desired.
Preparation:
1. Boil the potatoes in their jackets, then cool them so that the skins are easier to peel. Cut the peeled potatoes into small cubes.
2. Cut fresh cucumbers into slices and then into thin strips.
3. Cut off the tails and stalks of the radishes, cut into plates and then into thin strips, approximately like cucumbers.
4. Cut the sausage into cubes or thin strips. Boiled eggs - into strips.
5. Chop the greens. You can take a little more green onions than other types. But everything is up to your taste.
6. Mix potatoes, sausage, cucumbers, radishes and herbs in a saucepan. After this, open the jar of pickled beets and pour the entire contents into the future cold beetroot container. You will need the brine in full.
7. Add cold water until the soup reaches the desired consistency. Add sugar, salt and pepper. Stir until smooth and let sit in the refrigerator for 2-3 hours.
After this, a delicious cold beet soup made from pickled beets is ready. When serving, don't forget about sour cream.
This beetroot soup will turn out to be more spicy and pungent; we will add ayran to it instead of kefir, which will improve the taste, and we will also add green olives and chili peppers. The hearty component of beetroot soup will be potatoes and boiled beef. Consolidation!
You will need:
- boiled or baked beets - 2 pieces;
- jacket potatoes - 2 pieces;
- fresh cucumbers - 3-4 pieces;
- boiled eggs - 4 pieces;
- boiled beef - 300 grams;
- green onions and dill - a bunch;
- ayran - 1 liter;
- sour cream - 250 grams;
- pitted green olives - 150 grams;
- salt and pepper to taste.
Preparation:
1. Boil the potatoes in their skins in advance. Also cook the beets in their skins or in a double boiler. If desired, the beets can be baked in the oven, wrapped in foil. Boil the eggs hard. The remaining ingredients are used fresh.
2. In a suitable saucepan, cut the potatoes and eggs into cubes. Without peeling, cut the cucumbers into quarters and then into thin slices.
3. Drain the olives from the brine and cut into half rings. If you have them with seeds, don't forget to take them out.
4. Cut a piece of beef into thin slices across the grain. Next, cut it into small cubes. Add to the rest of the ingredients in the pan.
5. Remove seeds from the chili pepper and chop it very finely. Half a small pod is enough.
6. Chop the onion and dill very finely. Add to the pan.
7. Peel the beets and cut them into small cubes. You can grate the beets, then they will give more juice and the beetroot will be more red.
8. Add beets to the pan, pour ayran over all products. stir and add sour cream. Add salt to taste and do not forget to add pepper, ground in a mill or mortar.
Let the soup sit in the refrigerator for 2-3 hours. It will acquire wonderful taste and color. Serve cold beetroot soup with herbs and bread. Bon appetit!
In the summer heat, there is nothing better than a refreshing bowl of bright red beetroot cold! And even straight from the refrigerator. There are quite a lot of cold recipes. And of course, every housewife has her own, real one! Therefore, today we will show different recipes and give some tips that will help you choose your best and favorite version of the Belarusian cold soup.
Belarusian cold beet soup
This is one of the most minimalist and authentic recipes for Belarusian kholodnik. No meat, sausages, potatoes. Although potatoes can be served - but separately. Baked, boiled or fried - at your discretion.
To prepare beetroot cooler we take:
- beets – 3–4 pcs.
- eggs – 5–8 pcs.
- cucumbers – 2–3 pcs.
- onion – 1 pc.
- green onions – 1 bunch
- dill – 1 bunch
- vinegar or citric acid
- sour cream
- kefir - optional
Preparation of Belarusian beet cold soup
1. Wash the beets and cook them directly in the skins. From the moment of boiling, boil for 40 minutes. Drain the water and fill the beets with cold water. Leave to cool. After cooling, remove the skin. The skin will come off very easily. Cut the peeled beets into small cubes and place in a saucepan.
2. Boil the eggs, peel and cut into cubes. If the beets are large enough, take about 2 eggs per 1 beet. If the beets are smaller in size, then we take fewer eggs.
3. Wash and cut fresh cucumbers into cubes.
4. Chop onions and greens. Add all ingredients to the container with the prepared beets.
5. Pour cooled boiled water over the vegetables. Add salt and vinegar. Leave for an hour or two in the refrigerator. You can serve immediately, but it is better to let it brew. Before serving, place a spoonful of sour cream on a plate with cold water. It's delicious and looks very appetizing.
Instead of water, you can pour kefir over the vegetables. It turns out more satisfying, and many people like it better. In villages, kholodnik is still sometimes prepared using homemade yogurt.
You can store this beet soup in the refrigerator for several days. It will not spoil because it contains natural preservatives - salt and acid (vinegar or citric). Often, sliced vegetables are kept separately, poured with beetroot infusion only before serving. However, the cold brew turns out much tastier if it has been brewed, all the ingredients have given their juice to it and are soaked in themselves.
Another tip: instead of boiling the beets, you can bake them in foil. This way it will retain more vitamins.
Belarusian coldweed
Here is another recipe for Belarusian kholodnik. In general, it is similar to the previous one, but there are also differences.
To prepare the refrigerator we take:
- beets – 6 pcs.
- cucumbers – 3–4 pcs.
- eggs – 6 pcs.
- sour cream – 250 ml.
- dill – 1 bunch
- green onions – 1 bunch
- parsley - two or three sprigs
- water – 3 l
- vinegar - 4 tbsp. l.
- sugar – 1 tsp.
Preparation of Belarusian kholodnik
1. Boil the beets until tender and peel them. Boil hard-boiled eggs. Remove the skin from the cucumbers.
2. Separate the eggs into yolks and whites. Coarsely grate beets, whites and cucumbers. Finely chop all the greens (onion, parsley, dill).
3. Place all the greens along with the yolks in a bowl. Salt and knead thoroughly with a pestle.
At this moment, the kitchen will be filled with the freshest aroma of summer. All you have to do is wait a little, the refrigerator will be ready soon!
4. Mix all ingredients in a large saucepan. Season with vinegar, add sour cream, salt, sugar. Mix everything well.
5. Gradually add water. If you want to get liquid cold water, pour in more. You can pour in less and get it thick enough for a spoon to stand up to. In hot weather it’s probably better to go thinner.
That's it, the cold meat can be served. You can add salt, vinegar or sugar to taste. In Belarus, this soup is served with potatoes (baked, boiled, or fried) and bread.
You can experiment with ingredients. Kholodnik is often prepared with potatoes. Instead of fresh beets, you can use pickled ones. This will speed up the cooking process.
1. Peel the boiled beets and grate them on a medium grater.
2. Transfer the grated beets into a saucepan and pour boiled cold water, stir. 
3. Add salt, sugar and vinegar to the beet mass. After mixing well, place it in the refrigerator for at least 8 hours. 
It’s good to prepare this beetroot marinade in the evening, put it in the refrigerator overnight, and the next day all you have to do is cut the vegetables and the cold meat will be ready for lunch.
4. Cut the prepared cucumbers and radishes into small cubes. 
5. Peel the eggs, also cut them into cubes (some people prefer to cut the eggs large, into quarters, and then decorate the beet soup poured into plates with them). Wash the green onions and dill, let dry slightly and chop finely. Mix greens with eggs, radishes and cucumbers.
6. Now divide the resulting mass into plates, pour the beetroot marinade on top, add sour cream and serve.
Adviсe:
1. For orientation, the specified amount of products yields approximately 7 servings of beetroot cold soup.
2. To make the taste of the dish more delicate, grate the cucumbers, radishes and eggs on a coarse or medium grater.
3. If you want to make the kholodnik more filling (for example, for men), you can put boiled and diced potatoes and pieces of chicken breast in it.
There are more than 250 countries and territories on planet Earth, each with its own national cuisine. You won’t be able to taste all the dishes, but you can even cook some, especially the Belarusian beetroot kholodnik. After all, quite often neighbors develop friendly relations and share interesting recipes for delicious dishes. And this dish is considered the most refreshing soup of Belarusian cuisine.
Today, there are many recipes for making beetroot soup. Each of them has individual characteristics, despite the same set of products. The result is an excellent hearty meal that brings refreshment on a hot day and pleasant sensations on a quiet winter evening.
Simple ingredients are the key to success in the culinary arts
The main product for preparing beet cold soup is, of course, beets. Its original color determines the beauty of the dish. And the taste is mesmerizing. That is why the food is so popular among the common people. To make it truly original, you will need the following simple products:
- eggs;
- cucumbers;
- green onion feathers;
- lemon juice;
- salt;
- seasonings
Most often, people start preparing kholodnik by roasting beets. 
Some people prefer it boiled or pickled. In any case, the vegetable is peeled and grated on a coarse grater.
It is advisable to bake beets in foil so as not to lose their beneficial properties, color and aroma.
After this, the vegetable is placed in a pan with cold boiled water. To maintain the rich color of cold beet soup, add a few drops of lemon juice. In addition, this will give the dish some notes of freshness.
Boil eggs in a separate container. The quantity depends on the serving size and the wishes of lovers of cold liquid snacks. They must be hard-boiled so that they can be cut in half or into pieces. Chilled eggs are cut into small pieces. Some people like cubes, others like straws. In principle, the option does not affect the taste of the dish. 
Fresh cucumbers are washed under running water. Dry or wipe with a napkin. Cut into small pieces.
Young vegetables with thin skins do not need to be peeled. This will help make the dish with a pleasant note of freshness.
In the main dish container, grind finely chopped green onions with salt. When the aromatic juice appears, add cucumbers, eggs and beetroot liqueur. The products are thoroughly mixed. 
The food is ready. As you can see, the recipe for cold soup with beets is very simple, so it is accessible even to an inexperienced cook. Served with sour cream and dill.
Flexible approach to cooking
Probably, many culinary specialists will agree that cooking is a unique field for creativity. Sometimes a simple recipe is given, but the cook adds a new ingredient, having his own opinion. As a result, a new dish appears that gains unprecedented popularity. Here is one such recipe for cold beet soup with water.
Ingredients:
- beet;
- eggs;
- lemon;
- salt;
- sugar;
- parsley, dill;
- tomatoes;
- sausage.
The secret to cooking is preparation. In the evening, boil water in a small saucepan. The next morning it will cool down and be ready for dipping vegetables into it.
Beets are boiled or baked in the oven in advance. This makes it possible to save time and speed up the process of working in the kitchen. 
The day before the planned soup, boil the eggs. When cooled, they clean better, and cutting cold foods is much more convenient. 
The highlight of the recipe for cold beetroot borscht is the preliminary process of marinating the vegetable. To do this, it is first peeled and grated on a coarse grater. 
Using a fine grater to grind the ingredient gives excellent results. The dish turns out to be a beautiful color and uniform consistency. The taste is not inferior to the classic version of preparing Belarusian food.
To pickle beets, squeeze lemon juice into the grated slurry and add sugar. The mixture is thoroughly mixed. Leave for half an hour. 
While the product is pickling, wash the cucumbers under running water. If they are old, remove the skin. Young specimens do not need to be peeled; this will not affect the taste of the borscht. Then the vegetables are chopped into strips or small cubes. 
When all the products are cooked, they are placed in a pan with cold boiled water. Pickled beets, chopped eggs, and cucumbers are also placed there. Mix everything thoroughly with a spoon. 
When serving at the dinner table, pour cold borscht or cold soup from boiled beets into a plate, add 1 spoon of sour cream and crush with herbs. Dill or green onions will do. 
To enhance the taste, you can add small slices of tomatoes or sausages. Who would refuse such a savory dish? Only very shy people.
Often the younger generation, wanting to surprise their family, creates miracles in the kitchen. Experienced chefs or good friends can tell you how to cook cold soup from beets. There are many different options for preparing Belarusian okroshka, but only the simplest and most affordable will do.
Original set of products:
This set of products is considered universal, since you can add potatoes and meat to okroshka. The dish comes out much more satisfying.
When the ingredients are ready, begin the cooking process. A step-by-step recipe for cold beet soup for beginner cooks comes to the rescue:
In a similar way, cold beet soup is prepared with kefir. At the same time, some nuances are taken into account.
Vegetables are boiled in water for about 2 hours. When it cools down, peel and grate on a coarse grater. Eggs and cucumbers are cut into cubes or strips. All products are placed in a large saucepan and filled with kefir. Stir until the vegetables are evenly distributed in the liquid. Add salt depending on the amount of food. The soup is sent to a cold place for 1 hour. When it is well soaked, serve it cold. 
Top the portion with chopped herbs. A few minutes of food enjoyment are guaranteed, even for the most demanding gourmet.
Video recipe for cold beet soup with kefir
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