Refrigerator on the water

Refrigerator on the water

Beetroot kholodnik on water, prepared according to this easy recipe, will turn out no less tasty and fragrant than traditional kefir kholodnik.

Ingredients

• 2 liters of unspoiled water
• 2 medium beets
• 4 cucumbers
• 4 testicles
• 1 medium lemon
• several green onions
• small bunch of dill
• sour cream for serving
• 1 tsp Sahara
• salt to taste

Recipe for making a dish at home

1. Peel the beets, place them in a large saucepan and pour in 2.2-2.3 liters of cool water. Place the pan on the fire and bring the water to a boil. Cook the beets at a low simmer for about 1 hour, covering the pan with a lid.
2. After the designated time, remove the pan from the heat and remove the beets to a separate plate. Grate the cooled beets on a large grater or cut into small strips.
3. Place the lemon in a bowl of warm water for 5 minutes. Then cut it in half, squeeze out all the juice and strain it through a sieve. Pour lemon juice into the cooled beet broth, add sugar, beets, salt to taste and stir.
4. Place the beetroot soup in the refrigerator for a couple of hours. Pour cool water over the eggs, put on fire and bring to a boil. Cook them for about 10 minutes until tender, then drain the boiling water and pour ice water over the eggs, leave to cool.
5. Carefully wash the cucumbers and cut into strips or small cubes. Wash the dill and onion and chop finely. Combine onions with dill and cucumbers in a bowl, add salt and grind a little, and then mix.
6. Peel the cooled eggs and cut them in half. When serving the refrigerator to the table, put 2-3 tablespoons on each plate. vegetable salad, pour it with beet broth with grated beets. Place half an egg in each serving of cool soup, garnish with sour cream and serve. Bon appetit!

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Kholodnik - the best recipes for your favorite beet dish (and not only!)

Adding an article to the newest selection

Strictly speaking, holodnik soup is the same okroshka that we wrote about earlier, only without meat products (usually), and seasoned not with kvass, but with kefir. This summer soup is popular in almost all countries of Central and Eastern Europe, as well as the Baltic states. In Russian and Ukrainian cuisine, a similar soup will most likely be called beetroot soup.

As we have already mentioned, most often this cool borscht (another name for the cold soup) is prepared with boiled or pickled beets and kefir, and is decorated for added brightness with herbs and a hard-boiled chicken egg cut in half.

But since holodnik is a national dish of several countries (Belarus, Lithuania, Latvia, Ukraine, Poland, etc.), variations in its production are likely. So, in Central Europe, kholodniki are prepared with nettle greens, beet tops, quinoa and chives. In addition to beets, you can add various other fresh vegetables to the soup - carrots, cucumbers, turnips. Yes, absolutely, it is possible to do without beets!

Or, for example, you can experiment with beets for cold storage - for example, not boil them ahead of time, but marinate them.

There are also aspects to filling a cold storage tank, depending on its geographic origin. Thus, in Lithuania and Latvia, a special drink with high fat content (5-8%) with some necessary additives is sold for these purposes, while in other countries, on the contrary, low-fat varieties of this fermented milk product are preferred.

In some cases, the drink in the cool borscht is also replaced with beetroot or sorrel decoction with milk.

Most often, the traditional kholodnik does not contain meat products, so this dish is often used as a lean dish. For incorrigible meat eaters, there are also the least classic versions of soup, right down to the addition of crab sticks or seafood. In general - for any taste!

We bring to your attention several step-by-step recipes for kholodnik from all over Europe - choose which one appeals to you specifically.

Recipe No. 1. Kholodnik traditional made from beets on kefir

You will need : 0.7 l of kefir, 0.3 l of water, 4 chicken eggs, 1 beet, 1 cucumber, 50 g of green onions, a bunch of dill, dark pepper to taste, salt.

Manufacturing . Boil the beets, cool, grate on a large grater. Hard-boil the eggs, cool, peel. Finely chop the cucumber, chop the onion and dill. Place all the ingredients, not counting the eggs, in a saucepan, pour in cool kefir and add boiled water. Salt and pepper to taste. Pour the kholodnik into plates or pot-bellied glass glasses, sprinkle with the remaining chopped herbs and garnish with eggs cut in half or into four pieces.

Recipe No. 2. Cold sorrel with sour cream

You will need : 2 liters of water, 500 g of sorrel, 3 chicken eggs, 4 potatoes, 1 cucumber, 3-4 pcs. radishes, a bunch of green onions, a bunch of dill, dark pepper, salt, sour cream to taste.

Manufacturing . Sort out the sorrel, wash, finely chop, boil in salted water for 5-7 minutes and cool. Boil the eggs, peel, cool. Boil and chop the potatoes. Finely chop the cucumbers and radishes. Finely chop the greens.

Carefully grind the egg yolk and add it, along with all the vegetables and herbs, to the chilled sorrel broth. Season with salt and pepper, add sour cream, mix well and pour in portions.

If desired, you can add chopped boiled meat or boiled sausage to the soup.

Recipe No. 3. Kholodnik on the water in Belarusian

You will need : 0.8 liters of water, 1 large beet, 2 cucumbers, 3 eggs, 100 g of green onions, a bunch of dill or parsley, dark pepper to taste, salt, sour cream, vinegar.

Manufacturing . Boil the beets, cool, grate on a large grater. Hard-boil the eggs, cool, peel. Finely chop the cucumber, chop the greens. Place all ingredients, excluding eggs, in a saucepan and cover with cool boiled water. Salt and pepper to taste. Pour the kholodnik into plates, season with sour cream or vinegar, sprinkle with the remaining chopped herbs and garnish with eggs cut in half or into four pieces.

Recipe No. 4. Kholodnik made from tomatoes (without beets)

You will need : 1 liter of low-fat kefir, 0.3 liters of water, 8 pcs. tomatoes, 1 small onion, 100 g green onions, a bunch of dill, dark pepper to taste, salt.

Manufacturing . Wash the tomatoes, scald them and, after removing their skins, rub through a sieve. Add chopped onions, green onions and dill to the mush. Add salt and pepper to taste, pour in cool kefir, add cool boiled water, stir and pour into plates. You can serve boiled or baked new potatoes separately.

Making a cold soup, a beautiful summer soup, takes a summer resident a minimum of time (especially if you boil the necessary vegetables in advance) and money. And what a delicious result! And such a cool soup will not harm your figure, even if you eat it all day - if, of course, you do not overdo it with fatty sour cream and the amount of sausage in the composition.

Share your tried-and-true cold recipes in the comments - we have no doubt that such a favorite, the very best, can be found in every family!

Real Belarusian chill

In the summer heat, there is nothing better than a refreshing bowl of bright red beetroot cold! And besides, straight from the refrigerator. There are quite a lot of cold recipes. And naturally, every housewife has her own, real one! Therefore, we will now show you various recipes and give you some advice that will help you choose your own, the best and favorite version of the Belarusian cold soup.

Belarusian cold beet soup

This is one of the most minimalist and authentic recipes for Belarusian kholodnik. No meat, sausages, potatoes. Although potatoes can be served, but separately. Baked, boiled or fried - at your discretion.

To make beetroot cooler we take:

• beets – 3–4 pcs.
• eggs – 5–8 pcs.
• cucumbers – 2–3 pcs.
• onion – 1 pc.
• green onion – 1 bunch
• dill – 1 bunch
• vinegar or citric acid
• sour cream
• salt
• drink - optional

Making Belarusian beet cold soup

1. Wash the beets and cook them directly in the skins. From the moment of boiling, boil for 40 minutes. Drain the water and fill the beets with cool water. Leave to cool. After cooling, remove the skin. The peel will come off quite easily. Cut the peeled beets into small cubes and place in a saucepan.

2. Boil the eggs, peel and cut into cubes. If the beets are quite large, take approximately 2 eggs per 1 beet. If the beets are much smaller in size, then we take fewer eggs.

3. Wash and cut the freshest cucumbers into cubes.

4. Chop onions and greens. Add all ingredients to the container with the cooked beets.

5. Pour cooled boiled water over the vegetables. Add salt and vinegar. Leave for an hour or two in the refrigerator. You can serve it right away, but it’s better to let it brew. Before serving, place a spoonful of sour cream on a plate with cold water. It is both delicious and looks very appetizing.

Instead of water, you can pour kefir over the vegetables. It turns out more satisfying, and almost everyone likes it better. In villages, from time to time, kholodnik is still prepared using homemade yogurt.

You can store this beetroot cooler for a number of days in the refrigerator. It will not spoil because it contains natural preservatives - salt and acid (vinegar or citric acid). Often, vegetable tenderloins are kept separately, poured with beetroot infusion only before serving. But the cold brew comes out much tastier if it has been brewed, all the ingredients have given it their own juice and are soaked in themselves.

Another piece of advice – instead of boiling the beets, you can bake them in foil. This way it will retain more vitamins.

Belarusian coldweed

Here's another recipe for Belarusian kholodnik. In general, it is similar to the previous one, but there are also differences.

To make a refrigerator we take:

• beets – 6 pcs.
• cucumbers – 3–4 pcs.
• eggs – 6 pcs.
• sour cream – 250 ml.
• dill – 1 bunch
• green onion – 1 bunch
• parsley - two or three sprigs
• water – 3 l
• vinegar - 4 tbsp. l.
• sugar – 1 tsp.
• salt

Making Belarusian kholodnik

1. Boil the beets until tender and peel them. Boil hard-boiled eggs. Remove the skin from the cucumbers.

2. Divide the eggs into yolks and whites. Coarsely grate beets, whites and cucumbers. Finely chop all the greens (onion, parsley, dill).

3. Place all the greens along with the yolks in a bowl. Salt and knead thoroughly with a pestle.

At this moment, the kitchen will be filled with the fresh smell of summer. Just have a little patience, the refrigerator will be ready soon!

4. Mix all ingredients in a large saucepan. Season with vinegar, add sour cream, salt, sugar. Mix everything well.

5. Pour in water evenly. If you want to get a watery cold drink, pour in more. You can pour in much less and get it thick enough for a spoon to stand up to. In hot weather, thinner is probably better.

That's it, the cold meat can be served. You can add salt, vinegar or sugar to taste. In Belarus, this soup is served with potatoes (baked, boiled, or fried) and bread.

You can experiment with ingredients. Kholodnik is often prepared with potatoes. Instead of fresh beets, you can use pickled ones. This will speed up the manufacturing process.

Beet soup in water with vinegar

As you might guess from the name, kholodnik is a cool summer soup. It is most often prepared from beets with the addition of cucumber and boiled eggs. The basis can be water, drink, fermented baked milk, kvass.

Now we will learn how to make a beet soup using water and vinegar. This is a light and refreshing soup, which is served both as an independent first course and as an addition to others, in other words, it simply replaces the salad. Having prepared a huge portion, it can be safely stored in the refrigerator for 4-5 days and used if necessary. Definitely give it a try.

Beet soup on water: step-by-step recipe

• Boiled beets - 1 pc.;
• Fresh cucumber - 2 pcs.;
• Chicken egg - 2 pcs.;
• Sour cream - 2 tbsp. l.;
• Table vinegar 9% - 2 tbsp. l.;
• Cool drinking water - 1 liter;
• Salt - a pinch;
• Dill - a bunch.

How to cook beet soup in water and vinegar

Boil the beets in their skins in advance until the vegetable can just be pierced with a fork, cool, and peel. The eggs must be hard-boiled.

Place the beets cut into small cubes, the freshest cucumber crushed in the same way, and dill into the pan.

Add salt and vinegar.

Add water, stir.

Cover with a lid and leave to infuse in the refrigerator for 3-6 hours. During this period of time, both color and taste will become most saturated. This is the preparation for the coming summer soup. It should be tested; it may be necessary to add a little salt or vinegar. If it seems that the cold beet soup in water is extremely salty or there is a lot of acid in it, you should simply dilute it with water, bringing it to the desired taste.

Just before serving, place a few tablespoons of the thick part, in other words, beets and cucumber, in a comfortable bowl.

Pour liquid from the pan. Add the diced egg and a spoonful of sour cream. The beet soup in water is 100% ready. And everyone mixes it for themselves.