Ninas Russian Cold Beet Soup Kholdnyk Food

NINA'S RUSSIAN COLD BEET SOUP (KHOLDNYK)

Steps:

• 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.

COLD BEET SOUP FOR SUMMER

Steps:

• Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
• Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
• Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
• Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
• Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
• Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.

BORSH - THE MOST DELICIOUS TRADITIONAL RUSSIAN BEET SOUP

Steps:

• Shed cabbage, dice potato, dice the onion, cut carrots into rounds, and shred the beats*.
• Put cabbage and potato in a pot, add water, chicken broth, and bouillon cubes.
• Heat on high until boiling.
• Meanwhile saute onion, beets, and carrot together for about 5-7 minutes.
• Add diced tomatoes and salt to taste, and cook another 5 minute.
• Then add pan mixture into pot, boil for 15 minutes.
• Turn off heat add minced garlic. Serve with sour cream and fresh dill.
• * Special Note on Beets: Although beets are the most beautiful rich fuchsia on the inside, their juices will stain everything hot pink, including your hands and cutting board. The best way to prep fresh beets for this recipe is to first peel them with a peeler, cut into thin slices, and finally, layer and cut into matchlike sticks.
• * For Vegetarians: simply substitute 3 cups of chicken broth with water, and omit chicken bouillon for a great vegetarian variation.