Belarusian cold beet soup. Video recipes for making Belarusian cold beetroot

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On the picture - traditional (classic) Belarusian holodnik. In the east of Belarus, as well as in Russia, it is known as svekolnik ("cold beetroot"). I will definitely tell you how to cook it, but first I will dwell on the theory again in order to finally dot the "i".

There are two main myths about Belarusian refrigerators. These myths are popular mainly among those who do not live on the territory of modern Belarus:

Myth No. 1. The traditional Belarusian holodnik is cooked on kefir.
Myth no. This soup is called "hladnik".

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Reality:

1) The fact that not a single traditional holodnik could be prepared on kefir, I told with examples in Part 3. (see link above).

2) In the modern Belarusian literary language there is no word "khladnik".

There is another misconception - about what to serve such a cold dish with - but I will dwell on it later.

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Where did the word "hladnik" in the meaning of "Belarusian" come from in Russian? cold soup": from Pokhlebkin, most likely. Where did he get the information for his research - "I can't know, sir" (c)

IN Polish word "chłodnik"(accent on the first syllable) letter "ł" not pronounced as hard "l", but about how "w". IN Belarusian language there is a word "khaladnik" (emphasis on the last syllable) meaning "cold soup". In Pokhlebkin's book National cuisines Our Peoples”, published in Russian, for some reason this Belarusian dish is called “khladnik”, although the spelling “holodnik” is also given nearby. The spelling “khladnik” is copied from him by modern “writers” for their online articles and even for paper books. To be honest, I have never heard such a pronunciation anywhere in Belarus. This word has not come across to me in Belarusian dialects. I admit that somewhere there is such a single dialect, but this is definitely not a literary word and most of the inhabitants of Belarus do not know about it known.

Poland has a Kashubian word "chlad", but it means "blank" and is still pronounced a little differently.

"Hladnitsa (ladnitsa)" is in the South Slavic languages: this word means a place where you can hide from the sun, incl. hole in the ground, cellar. Compare with the Russian dialect "holodnik", which V. Dal mentioned in his dictionary, and with the old Polish "khlodnik, khlodnichek" - a garden, a gazebo where you can hide from the sun (I talked about this in the previous parts of the article).

Among modern Internet articles, you can find quite strange ones, to put it mildly. Allegedly, from ancient times in Rus' there was a "cold craft": sorcerers who "took initiation and gave their souls to Khladnitsa (Death) were called Khladniki. The Khladnitsa lives in the cemetery and commands the dead and churchyard devils" (quote from the Internet).

Fuck me! I am a folklorist, specialist incl. and Slavic mythology. I have read many texts on this topic published back in the 19th-early 20th centuries, but I have never heard of such a thing (I don’t even know what to call it). I even, solely for the sake of research, visited the forums of modern serious sorcerers: it turned out that these articles about "coldness" are known to them, but they give quite logical justifications that such a phenomenon could not exist in this form. "What only does not happen in Rus'!" (With)

Among obsolete words of the Russian language really have the word "cold (b)", which means "cold; cool wind", but now it is perceived only as a book.

From etymological dictionaries:"Cold. Comes from Praslav. * cold, from cat., among other things, came: old-Slav. cold, Russian. cold, Ukrainian cold, cold, Belarusian. cold, Bolg. cold (ut), Serbo-Chorvian. cold ( gen. n. cold), Slovene hlȃd, Czech, Slovak chlad, Polish chłód (gen. n. chłodu), V.-pool khłódk "shadow", N.-pool chłodk. variant kh- at the beginning of the word, related to Gothic kalds "cold", Latin gelidus, presumably from Proto-Indo-Hebrew *geldh-, presented in OI hlā́datē "refreshing", prahlādas "refreshing, enjoyment"; *kalt- - in Lit. šáltas "cold", Ossetian sald "cold", Avest. sarǝta- "cold". Others consider the beginning of the word ks- to be the original, comparing *holdъ with lit. šaltas "cold".

And one more important point: about cold soups different peoples Pokhlebkin wrote, to put it mildly, not quite correctly (however, like almost everything else that he wrote about in relation to cooking). I respect this person for the research approach, systematization and explanation of the technology for making semolina porridge, but far from everything from him should be taken for granted.

They tried to spam me recently by placing entire pages "from Pokhlebkin" under one of my articles about cold soups. I just didn't understand what was the purpose of it. I write my articles myself based on my own research, using numerous sources on different languages, traveling the world and communicating with native speakers different cultures: I always talk about this in plain text and give a lot of links to various sources, incl. on paper. And if my conclusions do not coincide with the conclusions of Pokhlebkin, then this does not mean that the truth is only in the books of William Vasilyevich and that no one except him can think sensibly or express his point of view. The fact that a lot of what he described needs to be corrected from the position of today has long been proven not only by professional historians and culinary specialists, but also by amateur researchers. And they continue to prove it.

So keep that in mind, my dear readers :)

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So, classical (traditional) Belarusian beetroot refrigeration NOT prepared with kefir until around the 1980s-1990s. It seems to me that "Russian cold borscht on kefir" - too. I have no doubts that traditional Lithuanian cold borscht was not cooked on kefir until about the same time, because there is also a lot of evidence for this. , but most cooks still cook on whey, sour cream, yogurt or simply on broth, although modern "kefir" traditions of making cold borscht are very strong in Lithuania.

Until the 1960s, cold soup in Russian-language books, including the popular "A book about delicious and healthy food" , was called "Polish", was sometimes called in the Polish manner "jelly" or "chlodnik", and in his recipes there were kvass, vinegar, sour cream and spoiled milk(see "Cold soups of the European part of the USSR. Parts 1-5", links above)

Modern Belarusian fridge magnet. Photo from the Internet. A series of such magnets, if my memory serves me, a couple of years ago was also released in Russian and English. "Syrakvasha" is curdled milk.

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The division of dishes into historical (traditional) and modern ones was in any book on Belarusian cuisine published during the Soviet era. Recipes for cold soups on kefir appear only at the end of the 1980s in the section "Modern belarusian dishes": first, a Minsk-style holodnik, and in subsequent editions, also spring soup." Similar recipes, obviously, were developed by the relevant departments and introduced into the menu of enterprises Catering, but this does not mean that this is how they cooked in every Belarusian family, in the city and in the countryside.

Vasilenko Z. "Belarusian cuisine" (1993). Exactly the same recipes are in earlier editions of books on Belarusian cuisine, incl. prepared by other authors.

Pay attention to an important thing in these recipes: kefir is diluted with water and whipped! And in the cooking technologies there is rubbing of the components. These points are ignored by many modern chefs who are trying to cook okroshka and other similar dishes, incl. on kefir and yogurt.

Refrigerator in Belarus is a traditional dish, which is still cooked on kvass (more often on beetroot than on bread) or on broth, broth ( boiled water) with the addition of acidifiers, sour cream and / or curdled milk, whey. Moreover, a refrigerator in Russia, Belarus and Ukraine can be called and beetroot soup, and sorrel soup: This is also documented.

"Fridge in Minsk" is also in the publication "Dishes of the Peoples of the USSR", and in the book "Soviet National and foreign cuisine", and Belarusian holodniki with beets and sorrel - also in other publications of this period.

Another reason why some Belarusian culinary specialists began to cook beetroot cold is on kefir - the proximity of Lithuania, where shaltibarsch is now very popular: cold beetroot borscht, to which kefir has also been added. But it’s not entirely clear who advised whom to cook this dish on kefir ...

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Once I analyzed in great detail various world "soups" on yogurt and other fermented milk products (see the link at the beginning of the article). This helped me develop own technology cooking, suitable for almost all such refrigerators. Surprisingly, in different parts light, similar dishes are prepared using almost the same technology!

Let's cook 2 recipes for beautiful Belarusian soup. Description with photos is clear and simple. The dish resembles okroshka and does not require expensive ingredients. Beets, hard-boiled eggs, fresh cucumbers and a set of your favorite greens - affordable, healthy and surprisingly tasty on a sultry hot day.

The Belarusian holodnik is worth a little effort and will turn out great the first time, even for a novice cook.

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Classic water cooler with sour cream

For 6-8 servings we need:

• Drinking water (cold) - 6 glasses (about 1.2 l)
• Sour cream (fat content to taste) - 7-9 tbsp. spoons
• Beets - 1 large or 2-3 small (150-180 g)
• Fresh cucumbers - 4 pcs. (about 12 cm long)
• Eggs (hard boiled) - 6 pcs.
• Lemon juice (or Apple vinegar) - 1 tbsp. spoons
• Salt and ground black pepper - to taste
• Fresh herbs (favorite set) - 1-2 bunches

*We love dill and parsley, sometimes green onions.

* Also cilantro will do lettuce leaves and sorrel.

*A little sugar - optional after sampling

How to cook a cold dish in Belarusian.

Boil the main character of the beets or bake and cool.

• How to prepare beets is described in the photo below.

We grind the peeled root crops thinly to get a voluminous slide. For example, cut into strips or three on a coarse grater.

Dissolve the acidifier (lemon juice or vinegar) in cold water, add salt to taste. Pour the beets into the pan and stir. The fill will quickly acquire a beautiful saturated color.

Wash all greens running water, we shake off excess moisture and dry it, putting it in a towel. Finely chop the greenfinch and send it to the beetroot base.

My cucumbers and cut off the tips on both sides. If the skin is thick, you can peel it. Cut into small cubes. This important nuance V folk tradition. We have not seen any straws or grated cucumber in Belarusian refrigerators.

Let the eggs cool, peel and cut into cubes - medium or large.

We combine the ingredients in the soup and taste for acidity and salinity. Adjust the taste if you wish. There is no distortion in the classics: a little bit of everything. And acids, and sweets, and salts.

We put the soup in the refrigerator for 10-15 minutes.

With sour cream, you can do different things:

1. Pour the soup into bowls and offer all the sour cream as a dressing - in a separate container on the table.
2. Or stir half of the sour cream in a soup pot, and put the other half on the table for an addition if desired.

In the classical tradition, beetroot summer soup is served with boiled potatoes- by itself, or accompanied by a golden fried onion.

If your goal is to lose weight:

Use sour cream 10-15%. But even in a one and a half serving of soup for fat sour cream no more than 200 kcal. The recipe will do For proper nutrition and vegetable unloading day. Not suitable for the strict phase of any low carb diet.

Kholodnik in Belarusian on kefir

For 6-8 servings we need:

• Beets (baked or boiled) - 3 pcs. large
• Kefir (cold, fat content to taste) - 1 l
• Drinking water (cold) - 2 l
• Green onion (finely chopped) - 3-5 feathers
• Dill - 1 medium bunch
• Fresh cucumbers - 4 pcs. medium
• Eggs (hard boiled) - 4-6 pcs
• Salt - 3 tsp
• Sugar - 2-3 tsp

How to cook.

Preparing the beets is your choice.

Roasted root vegetables are usually sweeter, although beetroots are easier to boil and there is less heat in the kitchen.

We collect soup from chilled (!) Ingredients.

Grind all ingredients except eggs - as in the recipe above.

• We cut the eggs in half, we will add 1-2 halves when serving on a plate.
• To fill, mix water and kefir, pour grated beets, mix and try. Add salt and sugar to taste.

We combine chopped vegetables, herbs and kefir-beetroot base.

Mix and put in the refrigerator for 15 minutes.

Serve with egg halves.

• If there are a lot of children and the elderly at the table, it is better to immediately cut the eggs into 4 parts.

It is convenient to keep the recipe in front of your eyes - with step by step photos below.

A few words about the benefits of a meal.

We are in love with kefir! most valuable source of probiotics. Make it more often with sourdough at home to use in cold weather. summer soups. Making kefir is very easy. It turns out delicious on milk of any fat content and is much cheaper than rare store-bought alternatives with “live bacteria”.

Best ideas for variety and how to choose beetroot

If there was no kefir at hand, and the water seems too simple solution, chilled whey, ayran and kvass with water are suitable. Add sour cream to a bowl.

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

Kholodnik is a 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.

Cool okroshka on a hot summer day perfectly cheers up and improves well-being, I have been convinced of this more than once, and not only by my own example, but also by the example of relatives and friends. Classic okroshka this is exactly the dish that we remember in the summer, when you want coolness on hot, sultry days.

Therefore, today we will cook okroshka. Summer is coming, the heat is coming, which means it's time to remember the recipe for a dish that will bring salvation on a hot summer day.

Okroshka classic

Okroshka is very tasty dish, it is loved to cook in many countries. There are a lot of okroshka recipes and all are different, as are the dressings for this dish. , with sausage and even with fish. They fill okroshka and kvass, and kefir, and sour cream, and water and different marinades, but today we will talk about Belarusian okroshka, which is seasoned with beetroot marinade.

Okroshka with beets is unusual, it has a special taste, with sourness, it is prepared simply and eaten very, very quickly.

classic okroshka recipe

Ingredients:

- beetroot size is larger than average - 1 pc

- medium-sized potatoes - 5 pcs

- fresh radish - 150 g

— fresh cucumber- 2 pcs

– chicken fresh eggs- 3 pcs

- dill greens - 1 bunch

— boiled sausage– 200 g

- head fresh onion medium size - 1 pc

— raw water– 2 – 3 liters

- sour cream 20% fat - 1 package

- citric acid - 1 tsp

- salt - to taste

Cooking classic okroshka

Step 1.

To begin with, we put potatoes, beets, eggs on the fire and cook until tender. We take out the eggs after 10 minutes and put them under cold water. Do not overcook the eggs, otherwise the yolk will turn bluish and the dish will look ugly. We cook potatoes for about 20 - 30 minutes, and beets for 1.5 - 2 hours. When the beets are cooked, put them in cold water for 5-10 minutes.

Step 2

Now we are preparing our marinade, for this we clean the beets, rub them on coarse grater. Bring water to a boil, add salt and citric acid, so that the water is acidic, bring to a boil again and add the grated beets, stir several times and remove from heat, cool.

Step 3

We clean the potatoes and cut them into cubes, we also clean the eggs and chop them into cubes.

Step 4

Wash the radishes and cucumbers under running water, cut the radishes in half and chop the slices, cut the cucumber into 4 parts and chop.

Step 5

We cut the sausage into cubes, finely chop the dill with a knife, peel the onion and chop it into small cubes.

Step 6

Mix potatoes, eggs, radishes, cucumbers, sausage, onions and dill and pour beetroot marinade, salt and pepper to taste. Pour into bowls and add sour cream to each.

Bon appetit!

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