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1
Boil the Beetroot & Eggs
25 Mins
Boiling water, 100°C (212°F)
Put the scrubbed beetroot in a pan, cover with cold water and boil for 20 to 25 minutes until a knife slides in easily. In a second pan, boil the eggs for 10 minutes, then cool them in cold water. Boil the potatoes separately in salted water until tender, about 20 minutes.
Test the largest beet: if the knife meets resistance in the centre, give it 5 more minutes — undercooked beet stays woody in the soup.
Done when: Beetroot tender all the way through; eggs fully set; potatoes tender but not splitting.
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2
Cool & Grate the Beetroot
10 Mins
No heat — cool under cold water
Cool the beetroot under cold running water, then rub off the skin with your hands and grate it coarsely into a large bowl. Peel the eggs and halve them. Keep everything cold from here on.
Wear gloves or rub a little oil on your hands first — beet juice stains skin for hours.
Done when: Smooth, skin-free beetroot grated into even shreds; eggs peeled cleanly.
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3
Mix the Cold Soup
10 Mins
Chilled, 4°C (39°F)
Stir the cold kefir into the grated beetroot until the soup turns an even vivid pink. Add the diced cucumber, spring onions and most of the dill, then the lemon juice and salt. Taste and adjust: it should be tangy, lightly salty and refreshing, never sweet.
The soup must be cold before the kefir goes in — warm beetroot would curdle the kefir and dull the colour.
Done when: An even magenta soup with cucumber and herbs folded through; tangy on the tongue.
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4
Chill Until Ice-Cold
120 Mins
Chill in the fridge, ~4°C (39°F)
Cover the bowl and chill for at least 2 hours, or overnight. The flavours settle and the soup must be properly cold — kholodnik is served at fridge temperature, 4°C (40°F) or below. Do not leave the finished soup out at room temperature for more than 2 hours.
Chilling overnight deepens the colour and lets the dill and onion perfume the kefir; stir once before serving.
Done when: Soup cold to the touch at 4°C (40°F) or below, colour deep and even.
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5
Serve with Egg & Hot Potatoes
5 Mins
Soup chilled, 4°C (39°F); potatoes hot, ~70°C (158°F)
Ladle the cold soup into bowls, lay half an egg in each, add a spoonful of sour cream and a scattering of dill. Serve at once with the hot boiled potatoes on a separate plate, so each person can spoon potato into the cold soup or eat it alongside.
The hot-cold contrast is the pleasure of the dish — reheat the potatoes if they have gone lukewarm, but never warm the soup itself.
Done when: Ice-cold pink soup, creamy swirl of sour cream, hot potatoes steaming on the side.
auto_awesome Finishing Touches & Plating
Give the soup one last stir, check the salt and lemon once more after chilling — cold food tastes less salty than warm food — and serve with the dill and sour cream on top.
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Italy
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