Belarusian Kholodnik – A Chilled Pink Beet & Kefir Soup for Summer Days
This vibrant Belarusian chilled beet soup, known as Kholodnik, is made with kefir, fresh dill, and crunchy cucumber. It's a refreshing, low-calorie meal packed with probiotics to support gut health.
- raw beets, washed 400g
- low-fat kefir 1L
- cucumber, peeled and diced 300g
- large eggs 4
- scallions, finely chopped 50g
- large bunch fresh dill, chopped 1
- fresh lemon juice 1 tbsp
- Dijon mustard 1 tsp
- Salt and freshly ground black pepper to taste
- 1
Place the whole, unpeeled beets in a medium pot and cover with water. Bring to a boil and cook for about 30 minutes, or until tender when pierced with a fork. Drain, reserving about 1/2 cup of the cooking water, and set the beets aside to cool.
- 2
While the beets are cooking, place the eggs in a small saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes, then drain and run under cold water to stop the cooking process. Peel and chop the eggs.
- 3
Once the beets are cool enough to handle, peel them (the skin should slip off easily) and grate them using the large holes of a box grater.
- 4
In a large bowl or pot, combine the grated beets, chopped eggs, diced cucumber, chopped scallions, and most of the fresh dill, reserving some for garnish.
- 5
Pour the low-fat kefir over the ingredients. Add the fresh lemon juice and Dijon mustard. Stir everything together until well combined. The soup should turn a magnificent bright pink.
- 6
Season generously with salt and pepper to taste. If the soup is too thick for your liking, you can add a few tablespoons of the reserved beet cooking water or a bit of cold water to reach your desired consistency.
- 7
Cover the bowl and refrigerate for at least 2 hours, or until thoroughly chilled. The flavours need time to meld.
- 8
Serve cold, garnished with the remaining fresh dill and a few extra grinds of black pepper.
The first sign of real summer in my childhood home wasn’t the weather, but the giant bowl of shocking pink Kholodnik that appeared in our fridge. My mum made this every single summer, and its cool, tangy flavour was the only thing that made sense on a sweltering afternoon. It’s a soup that’s alive with texture: the slight bite from the grated beets, the fresh crunch of cucumber, and the creamy tang of kefir tying it all together.
This chilled soup is a lifesaver across Eastern Europe, with families in Belarus, Lithuania, Poland, and Ukraine all having their own treasured versions. It was born from a need for simple, cooling food made from what the garden provided. There’s no complex technique here, just fresh ingredients treated with respect. The name itself, ‘Kholodnik’, literally means ‘chiller’ or ‘the cold one’. It does exactly what it promises.
What I love about it now is how effortlessly healthy it is. You get a huge dose of gut-friendly probiotics from the kefir, which is so important for digestion and overall wellness. It’s naturally low in calories but surprisingly filling thanks to the eggs and all the fibre from the vegetables. It’s the perfect lunch when you want something that feels substantial but won’t weigh you down.
How to Serve Kholodnik
This soup is a meal in itself, but the most traditional way I always serve it is with a side of hot, boiled new potatoes. I know, hot potatoes with cold soup sounds odd, but the contrast is fantastic. You take a spoonful of the cool, tangy soup, then a bite of the hot, fluffy potato. It’s a combination I still crave. I also like to add an extra sprinkle of fresh dill and sometimes a small dollop of Greek yogurt for extra creaminess.
Variations and Storing Leftovers
You can easily play with the ingredients. The trick I learnt the hard way is to not skip the cucumber; its watery crunch is essential. But you can absolutely add finely diced radishes for a peppery kick. If you can’t find kefir, a good quality, plain buttermilk will work, though the flavour will be a little less tangy.
For storage, Kholodnik keeps beautifully in an airtight container in the fridge for up to 3 days. I think it’s even better on the second day, once all the flavours have had a chance to really get to know each other.
Frequently asked questions
Can I make kholodnik ahead?
Yes — it tastes better after a few hours in the fridge. Keep up to 2 days and add the halved eggs just before serving.
What can I use instead of kefir?
Buttermilk is the closest match. Plain yogurt thinned with cold water and a squeeze of lemon also works.
Is kholodnik served warm?
No — it is a chilled soup by design, made for hot days. Serve it cold, ideally with an ice cube in the bowl.
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