Nina's Russian Cold Beet Soup (Kholdnyk) |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Super easy and absolutely great version of the longer and original recipe for this soup that my grandmother brought from Russia. On a hot summer day, a bowl of this soup is an energizing lift. Add a piece of of rye or pumpernickel bread served on the side to complete the Russian experience. Ingredients:
4 cups fat-free buttermilk |
1 cucumber - peeled, seeded, quartered lengthwise and diced |
1 (15 ounce) can sliced beets with liquid |
3 green onions, chopped |
2 tablespoons chopped fresh dill |
1/2 teaspoon salt, or to taste |
2 tablespoons white vinegar, or to taste |
Directions:
1. 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.
|
|