Delicious Cold Borscht (Holodnik) Beetroot Soup Recipe

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holodnik Beetroot soup Recipe
Cold beetroot (beet) soup.

 

Below you’ll find a traditional and authentic beetroot soup recipe I often make at home, it’s really easy to make and is incredibly healthy. But first, lets get to know a little more about this wonderful root vegetable..the beet root.

Beet root is made up of three cultivable varieties, including fodder beet, sugar beet and vegetable beet. Vegetable beets, commonly known as red beets, are considered to be vegetables. It is cultivated mainly for its root which has a very beautiful red color. Its leaves are also edible.

What are the benefits of red beet?

Beet has a slightly earthy taste in the mouth but is nevertheless very rich in antioxidants. It is a vegetable very rich in carbohydrates, vitamins B9, A, and C, minerals such as iron, magnesium, calcium, zinc, among others. Very rich in Fibre, Beet helps to regulate intestinal laziness thus promoting a better transit. In India, beets are widely used to cure anaemia and fatigue. The Romans used it to preserve their sexual health.

As a vegetable with many therapeutic properties, beetroot helps to control blood pressure because it is a great source of natural nitrates that will be transformed into nitric oxide. The latter enlarges the arteries for better blood flow. Reducing the formation of fat plaques in the body, beet fights bad cholesterol. Beet has also been shown to be effective against osteoporosis thanks to silica, which helps to use calcium more effectively.

How to cook beets?

There are many culinary uses for beet, just let your imagination run wild. Beets bend to all your fantasies in the kitchen. It brings a very nice color to your small dishes and reduces the use of sugar in recipes. Raw, in salads, boiled, grated, fried, beetroot with its average glycemic index is suitable for diabetics. Delicious roasted with walnut oil and sprinkled with chives, baked in the oven with olive oil and caraway seeds and baked with feta or even in a cake or milkshake, beetroot goes very well with sweet as savoury.

If you want more tone, mix the juice of a beet with the juice of a carrot and have a glass every morning to fill up with vitamins.

You can also make a cute pink beetroot latte, like I did a few weeks ago and fell in love with it 😉

To warm up in winter, try this colorful and gourmet soup recipe that puts seasonal vegetables in the spotlight! It is made with roasted beets with carrots, red onion, garlic, thyme, olive oil and balsamic vinegar, all of which are mixed with vegetable broth to make a velvety smooth yummy soup.

Delicious Homemade Beetroot Soup Recipe

serves 4
Preparation time 30 min
Cooking time 1 h
Degree of difficulty very easy
Low cost

Ingredients

  • 1 kg small beets
  • 1 l vegetable broth
  • 2 red onions, peeled
  • 10 small carrots
  • 4 cloves of peeled garlic
  • 5 strands of thyme
  • 10 cl of balsamic vinegar
  • 1 fillet of olive oil
  • salt and pepper
Also Read:  Healthy Broccoli Onion Cream Soup

Preparation

1. Preheat oven to 210° . Wash the beets but do not peel them. Place them in a baking pan with carrots, garlic, onion and thyme. Sprinkle generously with olive oil, pour the balsamic vinegar and mix the vegetables.

2. Bake uncovered 1 hour to 1 hour and 20 minutes, until the beets are cooked. Then remove the sprigs of thyme. Once the beets have cooled, remove their skin. Gather the vegetables and purée them.

3. Add the vegetable broth and stir until smooth. You can pass the soup through a sieve for a finer texture. Check the seasoning, you may need to add some sugar depending on the vinegar used. Reheat if necessary and serve.

Delicious Beetroot soup Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 kg small beets
  • 1 l vegetable broth
  • 2 red onions, peeled
  • 10 small carrots
  • 4 cloves of peeled garlic
  • 5 strands of thyme
  • 10 cl of balsamic vinegar
  • 1 fillet of olive oil
  • salt and pepper
Instructions
  1. Preheat oven to 210° . Wash the beets but do not peel them. Place them in a baking pan with carrots, garlic, onion and thyme. Sprinkle generously with olive oil, pour the balsamic vinegar and mix the vegetables.
  2. Bake uncovered 1 hour to 1 hour and 20 minutes, until the beets are cooked. Then remove the sprigs of thyme. Once the beets have cooled, remove their skin. Gather the vegetables and purée them.
  3. Add the vegetable broth and stir until smooth. You can pass the soup through a sieve for a finer texture. Check the seasoning, you may need to add some sugar depending on the vinegar used. Reheat if necessary and serve.
 

Advice

You can accompany this soup with some crunchy home-made breadsticks.

Also check my yummy butternut squash velvet soup too.

Cold Borsch is a beet yogurt or kefir soup native to the Baltic countries (Lithuania and Latvia) but also can often be found in Polish, Russian, Belorussian and Ukrainian cuisine.

The dish is commonly found throughout the Russian country and in central Europe(Eastern Europe).

bunch of beets for holodnik soup

Their purple ruby color soon reveals itself under the blade of the knife…

sliced chopped beeroot for salad or soup

Borsch in its cold version can make the most recalcitrant of us love beet. It is an extremely refreshing soup, and its small sweet side makes it addictive. The only condition? choose raw beets, and especially young, which will take away the possible earthy taste that can sometimes have this vegetable.

The history of this dish has its roots in Russia, Ukraine, Lithuania, more simply in all the countries of Eastern Europe that did not necessarily have the diversity of vegetables of the Mediterranean countries. Beetroot was then widely used, both in hot Borsch (with cabbage, meat, etc…), as well as in the form of cold soup. It is therefore naturally part of the Slavic Eastern European culture: here I will make a delicious creamy version, with the addition of whole cream and yogurt.

Other cold borscht are also part of this culinary heritage: notably the sorrel soup and potato borscht.

Alongside these vegetable preparations, we also find the traditional cold fruit soups. All kinds of fruits can be used (plums, apricots, rhubarb, gooseberry,…), cooked in water, milk, or wine,), sometimes embellished with lemon, vanilla and all kinds of spices (often cinnamon). Sometimes covered with sour cream, these frozen fruit soups are a delight, consumed during high heat.

Also Read:  Smoky Butter Bean Soup recipe

And here is a second version I often make at home:

Cold Borscht (Holodnik) Beetroot Soup

Cold Borscht (Holodnik) Beet Root Soup

Now back to our beet Borsch! For a pot of a pretty purple soup, you will need:

  • 2 large of beets ((about 750 g here)
  • 1.5 liters of water (or broth )
  • 1 tbsp salt (to be adjusted according to taste)
  • 1  red onion
  • pinch of white pepper
  • 1 or 2 tbsp lemon juice
  • 1 garlic clove crushed
  • chopped chives
  • 3 tbsp dill, parsley or other herbs chopped
  • 10 radishes grated or sliced for decoration
  • whole cream (or vegetable cream: almond cream, soy cream,…)
  • few hard boiled eggs for serving and nice decoration(optional)

Method

  1. Peel the beets, as well as the red onion, and cut into pieces.
  2. Cook them covered in a large saucepan with water and salt, about 30 minutes.
  3. After adding the lemon juice, mix the soup for a long time in a blender so that it becomes unctuous . At this stage, it is possible to reassess. Some people add a little sugar in order to accentuate this sweet earthy taste of the beet vegetable.
  4. Let cool in the refrigerator. The soup will thicken a little, this is normal.
  5. Serve very fresh, covered with the whole cream and the finely chopped chives. You can add sprouted beet or other seeds like bean sprouts on top of the cream. Season to taste.

It’s a real dream during the summer days heat!

I found that this soup stays fresh in the fridge very well(actually seems tastier after it gets cooled), and that it is even better if it’s made the day before.

Variants of this beet soup recipe:

Sprinkle your Borsch with chopped dill is also delicious.
Adjust the doses of sugar and lemon to achieve a balanced mixture between sweet and tart
It is possible to lengthen the soup in order to serve it, even more liquid, in large glasses. I advise then to mix it with the cream, which will make you get a beautiful pink drink !

Make a Borsch beetroot juice drink or cocktail:

Make a Borsch beetroot juice drink or cocktail

 

There are versions of borsch in which one or two egg yolks are added at the end of cooking, a bit like a custard, in order to give more binder to the soup. Cook it on very low heat for a few minutes, time to take the eggs, but taking care not to boil. Then serve very fresh.
In order to make it a more consistent dish, some traditional recipes offer to pour a ladle of cold soup over a boiled potato with water already placed on the plate.

Cold Borscht (Holodnik) Beet Soup recipe in bowl

Cooking with Beet root can add a great tasting and beautiful pinky touch on your plate:)

And it goes perfectly with a traditional homemade Olivier Russian potato salad too.

Have you tried making this BeetRoot Soup recipe at home? Let me know in the comments below.

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