Holodnik (Summer Beet Soup)

Servings:6

Ingredients

• 3 to 4 eggs, for garnish
• 1 1/2 pounds red beets (3 large or 8 small)
• 1 quart plain, whole-milk kefir, or buttermilk
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 small onion or 3 green onions, thinly sliced
• 1 bunch fresh dill, chopped, or 1 tablespoon dried, and more fresh dill for garnish
• 3 to 4 small cucumbers, diced (1 1/2 to 2 cups, see note)
• Sour cream, radishes, or croutons, for garnish

Instructions

Hard-Cooked Eggs

1. : Place the eggs in a small pan, cover with water, and bring to a boil over medium-high heat.
2. Remove the pan from the heat, cover the pan, and let sit for 15 minutes.
3. Drain the water and add cold water, repeating until the eggs have cooled.
4. Refrigerate until ready to use.

Soup

1. Scrub the beets and cut off the greens (you can save the greens for another dish).
2. Place the beets in a pot, cover them generously with water, and bring to a boil over medium-high heat.
3. Cook the beets until just soft, about 30 to 40 minutes.
4. Drain and discard the water and let the beets cool.
5. To peel them easily, push firmly near the top end of the beet and the skin should slide off. You may want to use kitchen gloves to keep your fingers from getting stained.
6. In a large bowl or pot, combine the kefir (or buttermilk) with 5 cups water.
7. Grate the beets (there should be about 2 cups) and add to the kefir mixture.
8. Add salt and sugar, then the onions, dill, and cucumbers.
9. Cover and refrigerate for several hours.
10. To serve the soup: Divide the chilled soup into bowls. Garnish with fresh dill, a dollop of sour cream, radish slices, and/or croutons. Peel the hard-cooked eggs and slice them in half. Garnish each bowl with half of an egg.

Notes

Plan ahead because this soup definitely improves if it is refrigerated for at least several hours before serving. Hard-cook the eggs in advance, if using for a garnish. For the cucumbers, peel the skins if they are too thick. Alena suggests that small cucumbers with thinner skins, usually available only at farmers markets, are preferred. “They’re so crunchy, I feel like they make this dish better.”

This recipe was written by Alena Levina and first published in "Kitchens of Hope: Immigrants Share Stories of Resilience and Recipes from Home," by University of Minnesota Press (2025).