Belarusian cold soups. Lithuanian beet cold kefir

Kholodnik in Belarusian was taught to me by my grandmother. What kind of dish and what is its "Belarusian" feature?

The refrigerator is cold soup on water or kefir from boiled beets. Sometimes sorrel is added to the soup. Refrigerator - great option V summer heat when you want something refreshing and light. All you need to do is cut the beets and cucumbers, add any greens, pour water or fermented milk product and put in the refrigerator. And in the morning you can already enjoy a wonderful refrigerator.

Kholodnik in Belarusian can be served both on its own and as a vegetable addition to any side dish. But the combination with potatoes boiled in uniforms is considered a classic of the Belarusian cold soup with beets. It was this serving of the refrigerator that was the most popular in the recent past, which my grandmother told me about. And they cooked it more often all the same on the water. Perhaps because the refrigerator is on the water and potatoes - budget products, for which, in the presence of even a small garden, it was not necessary to spend money at all.

Budget does not detract from the merits of a simple and delicious soup. Prepare a double portion right away and store in the refrigerator, and when serving, all that remains is to add an egg and sour cream, and a refreshing fragrant cold dish is already on the table.

Ingredients

• beets 2 pcs.
• cucumber 2 pcs.
• vinegar 9% 2 tbsp. l.
• fresh dill 1 bunch
• salt to taste
• cold water 1 l.
• eggs 2 pcs.
• sour cream 2 tbsp. l.

How to cook a holodnik in Belarusian

On a note:

• everyone can add salt or add a little vinegar to their taste,
• it is convenient to make a lot of the refrigerator at once and store in the refrigerator for 3-4 days, using as needed.

Step-by-step recipes for making a Belarusian-style refrigerator on water, kefir: options for a refrigerator with beets, sorrel, meat, eggs

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

3 gr.

carbohydrates

39 kcal.

Option 1: Belarusian-style cold water with lemon juice and sour cream - a classic recipe

Squeeze the juice from the lemon with your own hands, try to acidify the refrigerator with it, and not with a solution of the acid of the same name. In addition to being more natural, it will also give the soup a subtle, fresh flavor.

Ingredients:

• six glasses of clean cold water;
• medium-sized beets - about two hundred grams;
• four fresh cucumbers;
• six hard-boiled eggs;
• a spoonful of lemon juice;
• salt and small pepper;
• a full glass of chopped greens;
• eight tablespoons of medium calorie sour cream.

A step-by-step recipe for a refrigerator in Belarusian

Wash the selected beets, but do not peel, do not cut off the bases and tail. When cooking, do not salt the water, but pour three tablespoons of oil into it. We lower the root crops into the boiled water, with a moderate boil, cook for forty minutes. Quickly remove from fire hot water and send a jet of cold into the pan. Having filled it to the brim, we make a trickle thinner and completely cool the beets in this way.

We clean the root crops and dissolve them into thin straws, dissolve in cool water lemon juice, lightly add and add chopped beets to the pan. We sort out the greens, removing wilted leaves, rinse running water shake off the moisture droplets and additionally dry, blotting with a towel. Finely chop, add to the beetroot base.

Cut the skin off the cucumbers with a thin layer, remove the tips on both sides and dissolve into a small cube, up to half a centimeter in size. After cleaning, we cut the boiled cooled eggs a little larger, add them together with cucumbers to the refrigerator, mix and taste for salinity and sourness.

If necessary, adjust the taste of the soup with salt. It is advisable to cool the refrigerator further for half an hour. Most stir sour cream with soup, serve the rest to the table in gravy boats.

Option 2: Belarusian-style refrigerator with eggs on kefir - a quick recipe

And this cooler is beautiful and tender and without sour cream. The recipe does not indicate any acid, but, in our opinion, if you do not fill the refrigerator with lemon solution, then at least offer guests separately.

Ingredients:

• three large borscht beets;
• two liters of clean water;
• half a glass of finely chopped onion greens;
• two handfuls of chopped dill;
• four medium-sized fresh cucumbers;
• five boiled eggs;
• three tablespoons of salt and a little less sugar;
• liter of fat chilled kefir.

How to quickly cook a classic holodnik in Belarusian

Wash and dry the beets thoroughly, shorten the tails. Separately, wrap the root crops in several layers of foil and soak for an hour in the oven at two hundred degrees. Try piercing straight through the foil with a toothpick, if the beetroot comes off easily, remove it from the oven. Allow to cool completely in the air, then keep for at least an hour in the refrigerator.

Cool down all other components in the same way. Wash the cucumbers and herbs first, and soak the eggs after cooking in cold water. It is better to pick up cucumbers for the refrigerator with a thin skin and cut with it. First, remove the tips and be sure to try them for bitterness, be sure to replace the cucumber that has not passed such a test.

Having dissolved the cucumbers first with plates, then we cut each of them into thin strips, with the last step we cut them into small cubes, up to half a centimeter in size. Grate the beets with a large-mesh grater, trying to achieve not very long chips, chop the greens as finely as possible.

Pour beets with cold kefir, add cubes of cucumbers there and add greens. At first, put half the sugar and salt each, mix the refrigerator, pour in half the water and try. Next, add sugar, water and salt at your discretion, following the taste and thickness of the cold. We cut the peeled eggs into halves or slices, decorate ready-made portions with them.

Option 3: Belarusian holodnik with radish and sorrel

And here is the recipe, little different from okroshka. Sorrel leaves should be juicy, but not necessarily very tender. Many, on the contrary, prefer a somewhat coarse sorrel in the refrigerator.

Ingredients:

• two hundred gram bunch of fresh sorrel;
• six glasses of chilled water;
• two medium fresh cucumbers;
• eggs of the selected category - three pieces;
• half a glass of chopped onion greens;
• one hundred and fifty grams of small radishes;
• a small bunch of tender dill;
• 150 grams of sour cream;
• fine salt.

How to cook

Sort a bunch of sorrel, cut off all the thickenings at the bottom of the sheets. Soak for five minutes in cold water, then transfer the leaves to a colander and rinse under the tap. Dry, cut into centimeter strips.

Bringing the amount of water indicated in the recipe to a boil, dip the sorrel into it, turn down the heat, boil for up to five minutes, so in the water and cool. For washed cucumbers, cut off the tips, then dissolve lengthwise and cut into thin quarters of circles.

About the same shape and size, cut the washed radish. Finely chop the dill, and dissolve the onion feathers into half-centimeter rings. Hard boil the eggs, then force-cool with water, peel and cut into cubes. Add all chopped products to the cooled broth of sorrel, season with sour cream when serving.

Option 4: Belarusian meat refrigeration

Unlike the previous dishes, this time we add boiled meat to the refrigerator. Its appearance does not matter, it is important that the meat is soft and slightly salty. If you're cooking it on purpose, choose broiler chicken for quick cooking or beef for a richer flavor.

Ingredients:

• three hundred grams of boiled meat;
• three medium-sized beets;
• three cucumbers;
• four selected eggs;
• a lush bunch of onion greens;
• a glass of sour cream;
• coarse salt;
• juice from half a lemon.

Step by step recipe

Thinly peel the beets, boil in two and a half liters of water without cutting the roots. When they are easily pierced with the tip of a knife, put the pan off the heat and remove the beets from it, transfer to a bowl and cover, leave to cool.

If the meat will be boiled specifically for the refrigerator, do not forget to add a little salt to the water and put the pulp in it. large piece, then remove and refrigerate. Wash the cucumbers, cut into small cubes, rinse and dry the onion feathers, cut into narrow rings.

We rub the beets coarsely, and cut the cooled meat into centimeter cubes. Collect all the chopped components in a saucepan, dilute with beetroot broth as you wish. Pour lemon juice into the refrigerator, salt and pepper. Cut the peeled eggs into slices. After filling the chilled refrigerator with sour cream, decorate it with eggs and, if desired, herbs.

Refrigerator with beets - cold borscht or beetroot, popular dish not only in Russia, but also in other countries with Eastern European cuisine - Poland, Lithuania and Belarus. The refrigerator differs from the absence meat products. Such a soup is prepared on the basis of water, sour cream or kefir. Beets can be added to fresh, boiled or pickled.

The refrigerator is especially popular in the hot season, when you do not want to eat hot dishes. Chilled soup with beets not only satisfies hunger, but also refreshes and saturates the body. useful trace elements and vitamins, which are abundant in vegetables.

Beet cooler with radish on the water

Cold beetroot soup is easy to make. Sour cream and fresh radish make the soup more intense. Soup preparation step by step recipe takes 45 minutes.

Ingredients:

• medium beets;
• a small bunch of dill;
• two eggs;
• 6 stalks of onion;
• 10 heads of radish;
• two cucumbers;
• lemon juice and salt;
• 350 g of sour cream;
• 2.5 liters of water.

Cooking:

1. Boil the eggs and beets, let the food cool and peel.
2. Cut the beets into thin strips.
3. Grind radishes and cucumbers using a coarse grater.
4. Cut the onion into rings, chop the dill.
5. Combine vegetables and green onion, add sour cream, salt.
6. Mix well, fill with water. Add lemon juice and dill.
7. Leave the beetroot chiller for half an hour in the refrigerator. Maybe for a few hours.
8. Cut the eggs in half and add to the bowl before serving the soup to the table.

Beet cooler with sorrel on the water

This is a refreshing cold soup with beets and vegetables. Adds sourness to the dish fresh sorrel.

The time it takes to prepare the soup is 20 minutes.

Ingredients:

• beet;
• 80 gr. sorrel;
• 2 cucumbers;
• green onion;
• half an onion;
• two eggs;
• half a teaspoon of apple cider vinegar;
• dill;
• liter of water;
• sugar, salt, sour cream.

Cooking:

1. Cut the washed sorrel into strips 0.5 cm wide. Pour in boiling water for a minute.
2. Grate the peeled beets on a grater with large holes, cut the cucumber into strips.
3. Finely chop half of the onion into cubes, chop the green onion and mix with salt.
4. Mix the ingredients and fill with water. Add sugar and salt to taste, season with sour cream and sprinkle with chopped dill.
5. Boil the eggs and cut each in half, serve with soup.

Ingredients:

• 4 cucumbers;
• beets - 6 pcs;
• six eggs;
• 1 bunch of dill and onion;
• a glass of sour cream;
• three liters of water;
• three sprigs of parsley;
• 4 tbsp. spoons of vinegar;
• salt;
• a teaspoon of sugar.

Cooking:

1. Clean the boiled beets and fresh cucumbers from the peel.
2. Boil the eggs and separate the yolks.
3. Grate squirrels, cucumbers and beets on a coarse grater.
4. Finely chop the parsley with dill and onion, add salt and yolks and rub well. It is better to use a pestle for this.
5. Combine vegetables and greens with yolks in a saucepan, mix. Add sugar with salt, sour cream and vinegar.
6. Pour water gradually into the ingredients, stirring.

The consistency of cold Belarusian soup You can make it thicker or thinner - according to your taste.

Lithuanian beet cold kefir

A dish is prepared on kefir. This recipe is an alternative to borscht, and cooks much faster.

Ingredients:

• 900 ml. kefir;
• 600 g beets;
• cucumber;
• one st. a spoonful of sour cream;
• sugar, salt;
• 1 bunch of dill and onion;
• egg.

Cooking:

1. Boil and peel the beets, chop the cucumber finely.
2. Boil the egg and chop finely, chop the greens.
3. Combine kefir with sour cream in a saucepan, add herbs, egg and vegetables. Stir, add salt and sugar.

You can leave the refrigerator for an hour in the refrigerator. If the soup is thick, add water.

Polish beet cold

The Polish holodnik is prepared according to the recipe with sour milk. It is necessary to prepare sourdough from beets - this will take a day.

Total time to cook soup from finished sourdough is no more than 30 minutes.

Ingredients:

• 4 stack water;
• 3 beets;
• 2 young beets with tops;
• 4 tbsp. l. Sahara;
• one tbsp vinegar and a glass;
• sour milk;
• 5 cucumbers;
• green onion;
• 10 radishes;
• salt, ground black pepper;
• garlic - 1 clove.

Cooking:

1. Boil and peel the beets, grind on a grater, add water, add a glass of vinegar and sugar. Leave for a day, then strain.
2. Cut the tops together with young beets and boil, adding a spoonful of vinegar, then cool.
3. chat well spoiled milk, there should be no lumps left in it, you can use a blender.
4. Add a decoction of the tops and beet sourdough to the milk.
5. Cut the radishes and cucumbers, chop the onion and dill. Add sugar, pepper and salt to taste.
6. Put the refrigerator in the refrigerator. Add minced garlic before serving.

In the heat of summer, there's nothing better than a refreshing plate of bright red beetroot ice cream! Yes, straight from the fridge. There are quite a few cold recipes. And of course, each hostess has her own, real! So today we will show different recipes and we will give some tips that will help you choose your best and favorite version of the Belarusian holodnichka.

Belarusian cold beetroot

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

To prepare a beetroot refrigerator, 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
• kefir - optional

Preparation of the Belarusian beet holodnichka

1. My beets and cook directly in the peel. From the moment of boiling, boil for 40 minutes. Drain the water and fill the beets cold water. We leave to cool. After cooling, remove the skin. The skin will peel off very easily. Cut the peeled beets into small cubes and put them in a saucepan.

2. Boil eggs, clean, cut into cubes. If the beets are large enough, we take about 2 eggs per 1 beet. If the beets are smaller in size, then we take fewer eggs.

3. Wash and dice fresh cucumbers.

4. Cut onion and greens. Add all ingredients to a container with prepared beets.

5. Pour the cooled vegetables boiled water. Add salt and vinegar. Leave for an hour or two in the refrigerator. It can be served immediately, but it is better to let it brew. Before serving, put a spoonful of sour cream in a bowl with a cold bowl. It's delicious and looks very appetizing.

Instead of water, you can pour vegetables with kefir. It turns out more satisfying, and many people like it more. In the villages, holodnik is still sometimes cooked on homemade yogurt.

Keep like this beetroot refrigeration Can be refrigerated for several days. It will not deteriorate because it contains natural preservatives - salt and acid (vinegar or citric acid). Often vegetable cutting keep separately, pouring beetroot infusion just before serving. However, the refrigerator turns out to be much tastier if it is infused, all the ingredients gave their juice into it and soaked themselves.

Another tip - you can not boil the beets, but bake them in foil. So it will retain more vitamins.

Belarusian holodnik

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

To prepare the 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

Preparation of the Belarusian holodnik

1. Boil the beets until cooked, clean. We cook hard-boiled eggs. Remove skin from cucumbers.

2. Separate the eggs into yolks and proteins. Coarsely grate beets, squirrels and cucumbers. Finely chop all the greens (onions, parsley, dill).

3. Put all the greens together with the yolks in a bowl. Salt and carefully knead with a pestle.

At this moment, the kitchen will be filled with the freshest aroma of summer. It remains to be patient a little, soon the refrigerator will be ready!

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

5. Gradually pour in water. If you want to get a liquid cooler, pour in more. You can pour in less and get thick, "so that the spoon stands." In hot weather, thinner is probably better.

That's it, you can serve the refrigerator. 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 the ingredients. Often the cold is prepared with potatoes. Instead of fresh beets, you can use pickled. This will speed up the cooking process.