Looking for a refreshing and healthy cold soup? Try this authentic Holodnik recipe, a traditional Russian cold beet soup that’s perfect for hot summer days. Made with tender cooked beets, crisp cucumbers, fresh dill, and tangy buttermilk, this vibrant soup is both delicious and nutritious. Holodnik is served chilled and can be garnished with a boiled egg and a dollop of sour cream for extra flavor and creaminess.

This easy beet soup recipe is packed with flavor and is a great way to enjoy fresh, seasonal ingredients. Whether you’re looking for a unique appetizer, a light lunch, or a side dish, Holodnik is the perfect choice for any occasion.

Ingredients:

3 large cooked red beets (or 5 small cooked beets)
2 quarts boiled and cooled water
1 quart buttermilk
1 medium onion or 3 green onions
4 cucumbers
1 Tbsp sea salt (or to taste)
1 tsp sugar
1 bunch fresh dill
4-6 boiled eggs (optional)
Sour cream (optional, for serving)

Instructions:

Cook the Beets: Begin by boiling the beets until they are tender. Once done, drain the beets and allow them to cool. Once cooled, peel and shred them.
Prepare the Liquid Base: In a large pot, combine the 2 quarts of boiled and cooled water with 1 quart of buttermilk. Mix well to create the soup base.
Add the Beets and Seasonings: Add the shredded beets to the water and buttermilk mixture. Stir in 1 Tbsp of sea salt and 1 tsp of sugar. Adjust the salt or sugar to taste, depending on whether you prefer a sweeter or saltier flavor.
Add Vegetables and Dill: Slice the green onions (or regular onion) and dice the cucumbers. Add these to the pot, along with a bunch of chopped fresh dill. Stir to combine.
Chill the Soup: Transfer the soup to the fridge and let it cool completely for at least a few hours to allow the flavors to meld together.
Serve: Serve the Holodnik cold, garnished with half a boiled egg per serving. You can also top with a dollop of sour cream for extra richness.

Tips

Taste as You Go: The flavor of Holodnik depends on personal preference. Start with the recommended amount of salt and sugar, then adjust based on your taste.
Use Fresh Ingredients: For the best flavor, use fresh dill and cucumbers. Fresh vegetables enhance the soup’s crispness and brightness.
Let it Chill: Holodnik is best enjoyed chilled, so make sure to refrigerate it for at least 2-3 hours for the best texture and flavor.

Variations and Substitutions

Dairy-Free Option: If you prefer a dairy-free version, you can replace the buttermilk with coconut milk or a dairy-free yogurt alternative.
Spicy Kick: Add a bit of finely chopped hot pepper or a dash of hot sauce to the soup for a spicy twist.
Vegan Version: Omit the boiled eggs and use plant-based sour cream or skip it altogether for a vegan-friendly option.

FAQs

Can I make Holodnik ahead of time? Yes, Holodnik actually tastes better when made ahead of time, as the flavors have time to develop. Just make sure to store it in an airtight container in the fridge.

Can I serve Holodnik warm? No, Holodnik is traditionally served cold. The soup is meant to be refreshing and light, especially during hot weather.

What can I serve with Holodnik? Holodnik is often served as a starter or light lunch. Pair it with a slice of hearty rye bread or a side salad for a full meal.

Serving Suggestions

Enjoy this refreshing soup as a light lunch or appetizer.
Serve alongside rye bread, crusty rolls, or a savory sandwich for a more filling meal.
Garnish with extra fresh dill and a dollop of sour cream for added creaminess and flavor.

Why You’ll Love This Recipe

Holodnik is the perfect cold soup for warm days—refreshing, tangy, and bursting with the fresh flavors of beets, cucumbers, and dill. It’s easy to make, light yet satisfying, and can be adjusted to your personal taste. Whether you’re looking for a healthy summer dish or want to try something new, this classic Russian recipe will quickly become a favorite!