Cold borsch in Belarusian. classic okroshka recipe

Kholodnik in Belarusian is the coldest of summer soups. It is not for nothing that they even serve vases with crushed ice so that the soup retains its refreshing properties even in the most unbearable heat. The ice cream recipe is very simple. If you have cooked okroshka at least once, then you just need to study the list of products. Since the principle is the same, with the only difference that in the refrigerator main ingredient- beet. It is boiled or baked in advance, crushed and laid out in a saucepan, after which it is poured with acidified ice water. The refrigerator needs time to infuse and acquire bright color and rich taste. So many people do the foundation in advance. And before dinner, finely chopped cucumbers, boiled eggs, green onion, parsley and dill. traditional soup topped with sour cream. If you follow the exact recipe, you should serve Belarusian-style holodnik to the table with potatoes - boiled or baked. Sourish cold soup, With big amount fragrant greens will become the perfect dish for a hot hot day.

Ingredients:

• sugar beet - 130 g,
• chicken eggs - 2 pcs.,
• fresh cucumbers - 60 g,
• sour cream - 190 g,
• mineral water without gas - 260-280 ml,
• lemon juice- 7-10 ml,
• sea ​​salt - ½ tsp,
• sugar - 1/3 tsp,
• pepper h. m. - 1/3 tsp.
• dill / parsley / green onion feathers - 15-20 g each.

The process of preparing a refrigerator in Belarusian

All selected greens - fragrant fresh dill, parsley and feathers of juicy green onions, rinse under running cool water, shake off excess drops and dry a little. Chop all the greens quite finely. Prepare a deep voluminous bowl, transfer the chopped greens into it.

Chicken eggs should be boiled for eight minutes, in lightly salted water. Cool eggs in cold water, peel off the shell. Now you need to carefully separate the proteins from the yolks, break the latter with your fingers and send to the greens.

Rub the yolk and greens thoroughly together, it is convenient to do this with a spoon or fork.

Grind the protein that remains from the eggs into large chips using a grater with a large nozzle. Transfer the protein to the mashed yolks and greens.

The only ingredient that should be taken care of in advance is to prepare the beets - here you can always experiment - boil, pickle, bake. We suggest baking beets. Choose the most delicious sugar beet on the market, wash it thoroughly, dry it and wrap it in a double layer of foil. In a hot oven, bake the beets for about two hours, check for readiness by piercing. Cool the beets and peel, grate on coarse grater. Wash the fresh cucumber and also grate with large chips. Transfer prepared foods to a bowl.

Add all the sour cream, preferably not light, but fatter.

Dilute the ice cold mineral water without gas, adjusting the density of the soup at your discretion. Also take into service a few more variations of the liquid - fatty kefir, tan, or beetroot broth, in which you should cook pre-cleaned and washed beets. Season the dish with salt, pepper, granulated sugar and lemon juice. Take a sample for salt, be sure to send the refrigerator to the refrigerator shelf, insist for at least several hours, the longer it will be tastier in the end. Serve according to tradition - with potatoes, but you can do without it.

Enjoy your meal!

Let's cook 2 beautiful recipes 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.

IN summer heat There is 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.

You can store such a beet cooler for several days in the refrigerator. 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.

(Bulgarian tarator, Uzbek chalop, Turkish Jajik, Iranian mast-o-hyar, Indian raits) (links open in a new window)

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 cold drink 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 cold soup" come from in Russian: 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, the classic (traditional) Belarusian beet cold was NOT prepared on kefir until about 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 yogurt, 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 others. fermented milk products(see 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!

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 radish heads;
• 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 onions in a saucepan, 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. Peel cooked beets and fresh cucumbers.
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 the cold Belarusian soup can be made 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. Shake the sour milk well, 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.