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Nina's Russian Cold Beet Soup (Kholdnyk)

Nina Capaccio

"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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Ingredients

2 h 20 m servings 110 cals
Original recipe yields 5 servings

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Cook's Notes
  • Feel adventuresome? Use fresh beets with tops. Clean and cook beets and tops on stove top in water until tender. Save and use the broth (strained) that is produced. Chill, and in place of canned beets add fresh along with the tops.
  • One 16 ounce container of light sour cream and 16 oz. cold water can substitute for buttermilk or yogurt -- both work very well with the same amounts being used as the light sour cream. Basically use equal amount of yogurt or light sour cream and cold water to equal 1 quart of total liquid.

Nutrition Facts


Per Serving: 110 calories; 0.2 g fat; 19.3 g carbohydrates; 8.6 g protein; 4 mg cholesterol; 577 mg sodium. Full nutrition

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Reviews

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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. ...

Grew up with this hot weather treat. We never waited for it to chill... Just make as described in 5 minutes and then add a tray of ice cubes (kid's love the ice cubes) stir and serve immediatel...

Looks great! The only thing-it's not russian...

This is so delicious! My daughter recently had her wisdom teeth out, and I offered to fix dinner for her family of six that night. I wanted to make a cold soup, since it's been very hot, and I...