Chilled Beetroot & Cucumber Soup (a.k.a. Holodnik)

This is my humble attempt to recreate the favorite summer treat of all children I knew when I was growing up (and many adults as well) – Chilled Beetroot & Cucumber Soup. When the mercury rises, this amazingly beautiful soup with its magenta hue and refreshing taste will satisfy your palate and cool you down.

Chilled Beetroot & Cucumber Soup is not just delicious and refreshing. It is uniquely nutritious as its main ingredient – beetroot (or beets) has been ranked as one of the 10 most potent antioxidant vegetables.

Health Benefits of Beetroot

Beetroots are of exceptional nutritional value and low in calories!

According to Healthline, beetroot fiber is packed with antioxidants and anti-inflammatory agents that may help reduce the risk of some cancers. Beets also boost eye health, reduce the risk of dementia and improve digestive health. Beetroots contain a high concentration of nitrates, which have a blood pressure-lowering effect. This may lead to reduced risk of heart attacks, heart failure and stroke. Additionally, the nitrates in beets may improve mental and cognitive function by increasing blood flow to the brain.

Numerous studies have shown beet juice effective to improve athletic performance. Drinking beet juice raises nitric oxide levels in our bodies. Nitric oxide can increase blood flow, improve lung function and strengthen muscle contraction. This combination has stimulated athletes to supplement with beet juice for improved cardio-respiratory endurance and performance.

On top of these attributes, beets properties such as high water and low-calorie content are beneficial for weight loss.

Preparation

To make this chilled soup, all you have to do is to boil some beets, eggs and water in advance. That’s it! At lunch or dinner time, just combine all the ingredients in a bowl, add fresh sliced cucumbers and garnish with a dollop of sour cream, fresh dill and a touch of spice.

Chilled Beetroot & Cucumber Soup (a.k.a. Holodnik)

Recipe by The Minty Tomato

4.9 from 8 votes

Course: Lunch, DinnerDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

308

kcal

Total time

40

minutes

Refreshing, delicious and uniquely nutritious Chilled Beetroot & Cucumber soup for the warm days of summer.  Serving this vibrant magenta soup in a white bowl garnished with green cucumber and airy dill, halved hard-boiled eggs, and dollop of sour cream presents luxuriously.

Ingredients

• 2-3 Beets, medium size, shredded

• 3 Eggs, boiled and halved

• 8-10 cup Water, boiled and chilled

• 2 Cucumbers, small size, sliced

• 1/3 cup Fresh dill (or parsley/scallions)

• 3 tbsp Sour cream

• 2 tsp White balsamic vinegar (or lemon juice)

• Freshly ground black pepper and salt to taste

Directions

• Prepare all the ingredients.
• Wash the beets and trim off all but 1-2 inches of the green stems. Place the beets in a large pot and add cold water to cover by 2 inches. Add 1 tsp of vinegar to prevent the beets from ‘bleeding’.
• Bring to a boil, reduce heat, cover the pot and simmer for 30-60 minutes until fork-tender. Time depends on the size and freshness of the beets. In my recipe, I am using young beets. So the boiling time is only 30 minutes. Place the pot under cold running water and let the beets remain submerged in the cold water for a few minutes.
• When the beets are cool to the touch, peel the skin right off and carefully shred them on a box grater. You can also use a food processor with a grating attachment. Transfer shredded beets to a clean pot.
• While beets are cooking, boil 8-10 cups of water and let it cool. 
• In a pot with shredded beets, add cooled boiled water (2 cups of water per ¾ cup of shredded beets), 1-2 teaspoons of white balsamic vinegar (to protect the soup’s hue and add some zing), salt and freshly ground black pepper to taste.
• To plate a single portion, ladle some beet mixture into a bowl, add sliced fresh cucumbers and 1 or 2 halves of hard-boiled egg. Garnish with a dollop of sour cream and fresh dill, parsley or chopped scallions. Bon Appetit!
  

Notes

• It’s likely you won’t use all the beet mixture right away; you can refrigerate the leftovers in the fridge up to 5-6 days. Just boil egg(s) and have some cucumbers and greens at hand when you decide to have this soup next time.
• Beetroot juice can temporarily stain your skin. You can wear gloves when peeling and shredding the beets. Alternatively, wash your hands with soap and warm water; if necessary, rub some lemon juice or vinegar on your hands to completely remove the stain.
• To remove beet stains from clothing – as quickly as possible, remove any beet pieces from your clothes with a fork or spoon. Try to avoid pressing down on the pieces, as that will push the stain in further. Then, immediately blot the stain with a clean paper towel to absorb the liquid. Turn the garment inside out and flush the affected area with cold water until the stain disappears. Launder the clothing as usual.