Nina's Russian Cold Beet Soup (Kholdnyk)2 Reviews
- Prep: 20 min
- Ready In: 2 hr 20 min
“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.” - by Nina Capaccio
Original recipe yields 5 servings
- 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.
Amount Per Serving (5 total)
- 110 cal
- 0.2 g
- < 1%
- 19.3 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"very nice recipe! I had both beets and buttermilk in my fridge, and wondered what to do with them both. searched for both terms and found this recipe. It was yummy and easy! I used fresh beets. washed..." See more and trimmed them up, cut them into chunks and boiled/steamed them in water. I blended some of the beets up using a hand blender. Part of the reason why it might have been so tasty was because I used a combination of full-fat buttermilk and full-fat greek yogurt (what I had in the fridge)."
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