Recipe Holodnik

German Version

Holodnik is the cold version of the classic Russian Soup Borscht. Marco Kamber tells us here which recipe he used.


3 big beetroots (app. 1 kilo)
1 cucumber
10 hard-boiled eggs
1 litre kefir* 
1 litre water reserved from boiled beets
3 green onions
Juice of a lemon
1 cup sour cream
1 bunch of dill, chopped
2 teaspoons salt


Peel the beetroots and boil them (app. 40 minutes) until they are cooked and soft. Reserve 1 litre of the liquid for your soup. Grate the beetroots and set aside.
Finely chop the cucumbers, 6 hard-boiled eggs and the green onions. Cut 4 hard-boiled eggs in half lengthwise and set aside.
In a pot, combine the kefir, lemon juice and the reserved water from the beets. Add the salt.
Add the grated beets, cucumber, chopped eggs, green onions, mix together and refrigerate in the fridge until cold.
Serve with half an egg in each bowl, along with a generous dollop of sour cream and dill. 


*Kefir is a fermented milk drink. You can substitute it with plain natural unsweetened yogurt mixed with milk. Mix 750 ml of yogurt with 250 ml of milk. Whisk until smooth and all lumps are gone.