While I was visiting my parents in Rochester, T invited us over for Sunday brunch on the cozy back patio (S was away hiking). As usual, T provided a delicious spread: blueberry cake, salmon quiche (have to get that recipe!), and this incredible kholodnyk. It’s a traditional Russian/Ukrainian/Polish cold buttermilk and beet soup — it made a delicious first brunch course on a warm morning. I immediately asked T for the recipe, which she said came from epicurious and was really easy. She was right — this takes 10-15 minutes to whisk together and makes a vibrant, healthy summer soup. It works well as a brunch accompaniment, as we enjoyed it, or as an appetizer before dinner. It received full marks from F when I made it back in London. I went heavy on the beets and forgot radishes — it still tasted great. Feel free to take this recipe as a base and modify ingredients and amounts for a chunkier or thinner soup.
Do you have a favorite cold summer soup? Share it in a comment below!
- Traditional Eastern European recipes, previously: Український Борщ (Ukrainian Borshch) — Ukrainian пиріжки (pyrizhky) — Mama Anya’s Spring Radish Salad — Colorful Beet Salad (a take on salat vinehret) — каша з гарбузом (Pumpkin Kasha) — сирники (syrnyky)
Kholodnyk (Cold Beet & Buttermilk Soup) (adapted from epicurious; serves 3-4)
- 3 cups buttermilk
- 1/2 cup sour cream
- 1/4 tsp salt
- 2-3 cups (~250g) grated pickled beets
- 1/4 cup beet liquid (if not using pickled beets, use 1/8 cup water + 1/8 cup white wine vinegar)
- 1.5 – 2 cups English cucumber, grated
- 1/2 cup chopped radishes
- 1/4 cup chopped fresh dill
- In a large bowl, whisk together the buttermilk, sour cream, & salt.
- Stir in the grated beets, beet liquid, cucumber, radishes, & dill.
- Cover and chill for at least 15 minutes, then serve cold as an appetizer or light main course.