The khaladnik (Belarusian: халаднiк; Lithuanian: saltibarsciai), a cold borscht made of beets, somethimes beet leaves or sorrel, served with sour cream, hard-boiled eggs, often accompanied by hot boiled potatoes. Flavorful and refreshing for summer.
- 1-2 beets (120 gr)
- 200-300 ml water
- 1/2 l kefir
- 1-3 cucumbers
- 50 gr. green onion
- 50 gr. dill
- 1 tbl spoon of salt
- 2 eggs
- sour cream and potatoes
The preparation starts with young beets being boiled and chopped. In a pot, add the beets and cover with the cold water to get the color.
In a bowl rub the dill and green onion together with the salt to get the flavor. Add fresh cucumbers (without the peel) cut up fine. Add this mixture to the beet roots and mix with kefir.
Refrigerate the soup and serve with a dollop of sour cream and a sprinkle of fresh dill.
Chopped, hard-boiled eggs are often added before serving.
The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients and your taste. It is often eaten with a hot boiled potato, sour cream and dill.
Today I have also found the receipt of “Khlodnik” in the book ”The best soups of the world” where it is cooked with sorrel, might publish it later….