Nina's Russian Cold Beet Soup (Kholdnyk) recipe

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Ingredients

4 cups fat-free buttermilk
1 cucumber - peeled, seeded, quartered lengthwise and diced
1 (15 ounce) can sliced beets with liquid
3 green onions, chopped
2 tablespoons chopped fresh dill
½ teaspoon salt, or to taste
2 tablespoons white vinegar, or to taste

Nutrition Info

110.4 calories
carbohydrate: 19.3 g
cholesterol: 4 mg
fat: 0.2 g
fiber: 2.1 g
protein: 8.6 g
saturatedFat: : -
servingSize: -
sodium: 577 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl, stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.

Recipe Yield

5 servings

Recipe Note

Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience.

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