Khaladnik, also written kholodnik or chaladnik, is a bright pink cold beetroot soup eaten in Belarus and neighboring countries during warm weather. Cool kefir, cooked beetroot, cucumber, herbs and boiled egg are traditionally served with potatoes on the side.
Khaladnik, also written kholodnik or chaladnik, is a bright pink cold beetroot soup eaten in Belarus and neighboring countries during warm weather.
- Prep
- 25 minutes, plus chilling
- Cook
- 40–55 minutes for fresh beetroot
- Serves
- 4
- Cuisine
- Belarusian
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
Method
-
Cook the beetroot. If using raw beetroot, simmer whole in water for 35–50 minutes until tender. Drain, cool promptly and peel. Ready-cooked plain beetroot can be used directly.
-
Prepare accompaniments. Hard-boil the eggs for approximately 9–10 minutes, cool promptly, peel and halve. Boil potatoes separately until tender and keep them hot for service.
-
Build the cold soup. Grate beetroot coarsely and combine with kefir, cucumber, spring onion and dill in a chilled bowl.
-
Balance and thin. Add lemon juice, salt, pepper and optional sugar. Add up to 150 ml cold water if the mixture needs thinning to a pourable soup.
-
Chill safely. Cover and refrigerate at 4°C or below for at least 1 hour. Taste again just before serving and adjust the acidity.
-
Serve. Ladle into cold bowls, top each with one hard-boiled egg, and serve with the warm boiled potatoes separately.
Chef’s notes
- Kefir delivers the traditional tang; use unsweetened products only.
- A cold soup tastes different from a warm one, so final seasoning should be checked after chilling.
- Do not leave cooked eggs or dairy-based soup at room temperature during service.
Substitutions
- Unsweetened buttermilk can stand in for kefir, although the flavor is milder.
- Ready-cooked vacuum-packed beetroot without vinegar or added sugar saves preparation time.
- Radishes can be added for crunch.
Storage and Food Safety
Keep refrigerated continuously at 4°C or below. Prepare only enough for up to 2 days; store boiled eggs separately and do not freeze the kefir soup.
Serve with
Warm boiled potatoes, hard-boiled eggs and extra fresh dill.
Allergens
Milk from kefir and eggs. Check purchased dairy products for label warnings.
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