Strictly speaking, holodnik soup is the same okroshka about which we wrote earlier, only without meat products (usually), and filled with kefir, not kvass. Such summer soup is popular in many countries of Central and Eastern Europe, as well as in the Baltic States. In Russian and Ukrainian cuisine, this soup is likely to be called a beetroot soup.
As we have already mentioned, most often such cold borscht (another name for the holodnik) is cooked on boiled or pickled beets and kefir, and is decorated for greater brightness with greens and boiled chicken eggs cut in half.
However, since holodnik is a national dish of several countries at once (Belarus, Lithuania, Latvia, Ukraine, Poland, etc.), cooking options are possible. So, in Central Europe, the holders cook with nettle greens, beet tops, quinoa and snyt. In addition to beets, you can add various other fresh vegetables to the soup - carrots, cucumbers, turnips. Yes, in general, you can do without beets!
Or, for example, you can experiment with beetroot for holders - for example, do not boil it beforehand, but pickle.
With the filling of the holodnik, there are also nuances, depending on its geographical origin. Thus, in Lithuania and Latvia, special kefir of high fat content (5-8%) with some necessary additives is sold for these purposes, and in other countries, on the contrary, they prefer low-fat varieties of this fermented milk product.
In some cases, kefir in cold borsch composition is also replaced with beetroot or sorrel broth with milk.
Most often in the composition of the classic fridge there are no meat products, so this dish is often used as a lean. For incorrigible meat eaters, there are less traditional versions of the soup, up to the addition of crab sticks or seafood. In general - for every taste!
We bring to your attention a few step-by-step recipes from the whole of Europe - choose which one you like.
Recipe number 1. Kholodnik classic of 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, to taste - black pepper, salt.
Cooking. Boil the beets, cool, grate on a coarse grater. Eggs boil hard boiled, cool, peel. Finely chop the cucumber, chop the onion and dill. Put all ingredients, except eggs, in a saucepan, pour cold kefir and add boiled water. Salt and pepper to taste. Pour the fridge in plates or pot-bellied glass cups, sprinkle with the remaining chopped greens and garnish with sliced eggs in half or four pieces.
Recipe number 2. Sorrel hollower with sour cream
You will need: 2 liters of water, 500 g of sorrel, 3 chicken eggs, 4 potatoes, 1 cucumber, 3-4 pcs. radish, a bunch of green onions, a bunch of dill, to taste - black pepper, salt, sour cream.
Cooking. Sorrel, sort, wash, finely chop, boil in salted water for 5-7 minutes and cool. Boil eggs, peel, cool. Boil and chop the potatoes. Chop cucumbers and radishes finely. Chop the greens finely.
Spread the egg yolk thoroughly and, together with all the vegetables and herbs, put it into the cooled oxalic broth. Season with salt and pepper, add sour cream, mix well and pour in portions.
Optionally, in the soup, you can add chopped boiled meat or cooked sausage.
Recipe number 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, to taste - black pepper, salt, sour cream, vinegar.
Cooking. Boil the beets, cool, grate on a coarse grater. Eggs boil hard boiled, cool, peel. Finely chop the cucumber, chop the greens. Put all ingredients, except eggs, in a saucepan, cover with cold boiled water. Salt and pepper to taste. Pour the fridge in plates, season with sour cream or vinegar, sprinkle with the remaining chopped greens and garnish with sliced eggs in half or four.
Recipe number 4. Kholodnik from tomatoes (without beet)
You will need: 1 liter of low-fat kefir, 0.3 l of water, 8 pcs. tomatoes, 1 small onion, 100 g of green onions, a bunch of dill, to taste - black pepper, salt.
Cooking. Wash the tomatoes, scald them and, after removing the skin from them, rub through a sieve. Add chopped onions and scallions, dill to gruel. Salt and pepper to taste, pour with cold kefir, add cold boiled water, stir and pour into plates. Separately, you can submit boiled or baked new potatoes.
It takes a minimum of time for the summer resident to prepare the fridge maker, a wonderful summer soup (especially if you need to boil the necessary vegetables in advance) and funds. And what a delicious result! And the figure of such a cold soup does not hurt, even if you eat it all day long, unless, of course, you overdo it with greasy sour cream and the amount of sausage in the composition.
Share your verified fridge recipes in the comments - no doubt, such a favorite, the most-most, there is in every family!