Let's cook 2 recipes for beautiful Belarusian soup. Description with photos is clear and simple. The dish resembles okroshka and does not require expensive ingredients. Beets, hard-boiled eggs, fresh cucumbers and a set of your favorite greens - affordable, healthy and surprisingly tasty on a sultry hot day.

The Belarusian holodnik is worth a little effort and will turn out great the first time, even for a novice cook.

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Classic water cooler with sour cream

For 6-8 servings we need:

• Drinking water (cold) - 6 glasses (about 1.2 l)
• Sour cream (fat content to taste) - 7-9 tbsp. spoons
• Beets - 1 large or 2-3 small (150-180 g)
• Fresh cucumbers - 4 pcs. (about 12 cm long)
• Eggs (hard boiled) - 6 pcs.
• Lemon juice (or apple cider vinegar) - 1 tbsp. spoons
• Salt and ground black pepper - to taste
• Fresh herbs (favorite set) - 1-2 bunches

*We love dill and parsley, sometimes green onions.

*Cilantro, lettuce and sorrel will also work.

*A little sugar - optional after sampling

How to cook a cold dish in Belarusian.

Boil the main character of the beets or bake and cool.

• How to prepare beets is described in the photo below.

We grind the peeled root crops thinly to get a voluminous slide. For example, cut into strips or three on a coarse grater.

Dissolve the acidifier (lemon juice or vinegar) in cold water, add salt to taste. Pour the beets into the pan and stir. The fill will quickly acquire a beautiful rich color.

We wash all the greens under running water, shake off excess moisture and dry it, putting it in a towel. Finely chop the greenfinch and send it to the beetroot base.

My cucumbers and cut off the tips on both sides. If the skin is thick, you can peel it. Cut into small cubes. This is an important nuance in folk tradition. We have not seen any straws or grated cucumber in Belarusians' refrigerators.

Let the eggs cool, peel and cut into cubes - medium or large.

We combine the ingredients in the soup and taste for acidity and salinity. Adjust the taste if you wish. There is no distortion in the classics: a little bit of everything. And acids, and sweets, and salts.

We put the soup in the refrigerator for 10-15 minutes.

With sour cream, you can do different things:

1. Pour the soup into bowls and offer all the sour cream as a dressing - in a separate container on the table.
2. Or stir half of the sour cream in a soup pot, and put the other half on the table for an addition if desired.

In the classic tradition, beetroot summer soup is served with boiled potatoes - on their own, or accompanied by golden fried onions.

If your goal is to lose weight:

Use sour cream 10-15%. But even in one and a half servings of soup with fatty sour cream, no more than 200 kcal. The recipe is suitable for proper nutrition and vegetable fasting day. Not suitable for the strict phase of any low carb diet.

Kholodnik in Belarusian on kefir

For 6-8 servings we need:

• Beets (baked or boiled) - 3 pcs. large
• Kefir (cold, fat content to taste) - 1 l
• Drinking water (cold) - 2 l
• Green onion (finely chopped) - 3-5 feathers
• Dill - 1 medium bunch
• Fresh cucumbers - 4 pcs. medium
• Eggs (hard boiled) - 4-6 pcs
• Salt - 3 tsp
• Sugar - 2-3 tsp

How to cook.

Preparing the beets is your choice.

Roasted root vegetables are usually sweeter, although beetroots are easier to boil and there is less heat in the kitchen.

We collect soup from chilled (!) Ingredients.

Grind all ingredients except eggs - as in the recipe above.

• We cut the eggs in half, we will add 1-2 halves when serving on a plate.
• To fill, mix water and kefir, pour grated beets, mix and try. Add salt and sugar to taste.

We combine chopped vegetables, herbs and kefir-beetroot base.

Mix and put in the refrigerator for 15 minutes.

Serve with egg halves.

• If there are a lot of children and the elderly at the table, it is better to immediately cut the eggs into 4 parts.

It is convenient to keep the recipe in front of your eyes - with step-by-step photos below.

A few words about the benefits of a meal.

We are in love with kefir! most valuable source of probiotics. Make it more often with sourdough at home to use in cold summer soups. Making kefir is very easy. It turns out delicious on milk of any fat content and is much cheaper than rare store-bought alternatives with “live bacteria”.

Best ideas for variety and how to choose beetroot

If there is no kefir at hand, and water seems too simple a solution, chilled whey, ayran and kvass with water will do. Add sour cream to a bowl.

Excellent, healthy first course Cold soup in Belarusian beetroot, cucumbers, dill, onion. It is especially pleasant to eat such a soup on a hot summer afternoon and quenches thirst, and nullifies hunger.

Initially, you need to take care of getting boiled beets and a decoction from under it to prepare a full-fledged first course Cold soup in Belarusian beets, cucumbers, dill, onions.

To do this, we cut off the top of the root crop together with the remains of the tops, if the beets were purchased from a retail network and not grown in our own country house, then it is necessary to cut off about two to three centimeters of the upper part of the root from the beets. Then most of the nitrates that may have been used in beet growing will be removed, as nitrates accumulate in the root crop near the leaves.

We wash the beets very thoroughly under running water using a brush. Then fill with cold water and set to boil on the stove. After boiling, cook the beets over medium heat until fully cooked, check by piercing with a table fork (if the fork easily enters, then the beets are ready). We take out the beets from the broth, cool it and the broth for the first dish Cold soup in Belarusian beets, cucumbers, dill, onions.

While the beets were cooking, boil the chicken egg to the “hard boiled” stage. We wash fresh dill, fresh cucumbers and green onions. We dry the vegetables a little, spreading them on a paper towel so that moisture does not get into the cold soup in Belarusian beets, cucumbers, dill, onions.

We cut vegetables. We cut the beets into thin strips, cucumbers into half rings, and chop the green onions with fresh dill very finely.

We put the vegetables in a deep bowl or pan, mix and pour the cooled beet broth. If there is not enough beetroot broth or it is of high concentration, then we dilute it with cold boiled water for the first course Cold soup in Belarusian beets, cucumbers, dill, onions.

Add salt and sugar to taste. If you think that the soup is cold in Belarusian beets, cucumbers, dill, onions, not cold enough, then you can cool it additionally in the refrigerator.

Those who wish can acidify the taste of the dish Belarusian cold soup beets, cucumbers, dill, onions by adding a little freshly squeezed lemon juice.

Pour the Belarusian-style cold soup beets, cucumbers, dill, onions into plates, add sour cream and a quarter of a boiled chicken egg and serve!

For the first course, we buy:

- beets (500 grams)

- fresh cucumbers (a couple of pieces of medium size)

- green onion (one hundred grams)

- fresh dill (bunch, but actually to taste)

- chicken egg

- lemon juice (to taste)

- granulated sugar (to taste)

- table salt (to taste)

- sour cream (to taste)

We wash:

Cook and cool separately:

- beet

We cut the straw.

• Beets - 4-5 pcs.
• Garlic - 3-4 teeth.
• Mayonnaise - 3 tbsp.
• Cheese - 150 gr.
• Salt to taste
• Walnuts - 70 gr.

We put the beets to boil, as soon as the water boils, reduce the heat and add a teaspoon of salt and sugar, as well as a little lemon juice, this is so that the beets are bright in color. We leave our beets to cook until cooked. After the beets are cooked, fill them with cold water for 5-7 minutes. Drain the water and let cool completely.
We clean the beets and also rub them on a coarse grater, and then add to our cheese and mix. And in order for the salad to turn out juicy, but not watery from beet juice, then you need to squeeze the beets a little, then the dish will be more appetizing.
Now cheese, I prefer hard cheeses and they are spicy. We rub the cheese on a coarse grater and put it in a bowl, and then cover it with a lid so that it does not dry out.
We clean the garlic and pass it through a press or finely chop it, as it suits us, add it to the cheese and beets and mix again. By the way, chopped garlic should be sprinkled with a small amount of salt, then the taste of the salad will turn out to be more saturated.
I added chopped walnuts, it betrayed the salad, even more piquant taste. For salad, choose light, golden nuts, they will definitely not be bitter and will not spoil your salad.
We fill everything with mayonnaise or sour cream and decorate with a sprig of greens.