A vibrant, chilled beet soup with cucumber, dill, and hard-boiled eggs, served ice-cold with a generous swirl of sour cream on hot summer days.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: chilled soup bowl
Garnishes: halved boiled egg, sour cream swirl, fresh dill
Accompaniments: boiled new potatoes
Instructions
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1
Grate the boiled beets on a coarse grater into a large bowl.
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2
Add diced cucumber, sliced spring onions, and chopped dill.
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3
Pour in kefir and cold water, mix well.
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4
Season with lemon juice and salt.
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5
Refrigerate for at least 2 hours until very cold.
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6
Serve in chilled bowls with halved boiled eggs and sour cream.
Did You Know?
Khaladnik is so beloved in summer that many Belarusians consider it the true taste of the season.
Chef's Notes
Equipment Tips
- large bowl
- grater
- knife
Garnishing
halved boiled egg, sour cream swirl, fresh dill
Accompaniments
boiled new potatoes
The Story Behind Khaladnik
Khaladnik is Belarus's answer to the heat of summer — a brilliantly pink cold soup that refreshes and nourishes at the same time. Unlike its Lithuanian cousin saltibarsciai, the Belarusian version often uses kefir for extra tang.
On the Calendar: A quintessential summer dish, served from May through September.
Legacy: Khaladnik is proof that Belarusian cuisine shines beyond potatoes, with beets playing a starring role.
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