Kholodnyk Recipe — Classic Cold Beet Soup | Costless
Kholodnyk — A Classic Cold Beet Soup Recipe With Kefir
When it's +30 outside, a hot dish is the last thing you want. That's exactly when kholodnyk comes to the rescue: a bright-pink beet soup eaten cold, straight from the fridge. It's refreshing, comes together without long hours at the stove, and stays light even in the peak of summer heat. Let's break down the classic kholodnyk recipe with kefir, plus the Lithuanian and lean versions — and at the end we'll add up how much it costs to make a full pot for the family.
Kholodnyk is a cold summer soup of a bright-pink color made from boiled beets, fresh cucumbers, boiled eggs, potatoes and herbs, poured over with cold kefir or beet broth. It's served chilled, with sour cream and half a boiled egg. It's popular in Ukraine, Lithuania (šaltibarščiai) and Poland (chłodnik).
Kholodnyk at a glance: time, servings, difficulty
- Prep time: 20 minutes (boil the beets, eggs and potatoes ahead of time)
- Total time: 40 minutes + 1–2 hours to chill
- Servings: 4–5
- Difficulty: easy
- Calories: ~50–70 kcal per 100 g
- Season: May–September, peak during the heat
What kholodnyk is and where it comes from
Kholodnyk (also called svekolnik) is a cold soup based on beets. The dish gets its signature pink-crimson color from boiled or braised beets, and its refreshing tang from kefir or beet broth.
It's a traditional dish across the whole Eastern Europe and Baltic region. In Ukraine, kholodnyk is most often made with kefir; in Lithuania there's the well-known šaltibarščiai — a bright-pink soup served with hot boiled potatoes on the side; and in Poland it's chłodnik. Despite the differences, the base is the same everywhere: beets, a cultured-dairy base, fresh cucumbers, eggs and plenty of herbs.
Kholodnyk was loved for being practical: in summer, when beets, cucumbers and herbs cost next to nothing, they make a hearty lunch in half an hour without heating up the kitchen at all.
Ingredients for kholodnyk
The classic set is beets, fresh vegetables, eggs, herbs and a cultured-dairy base. Approximate quantities — for 4–5 servings.
Vegetables and herbs
- Beets — 2–3 pcs (about 0.5 kg), boiled
- Fresh cucumbers — 2–3 pcs (about 300 g)
- Potatoes — 3–4 medium, boiled
- Green onion — 1 bunch
- Dill — a bunch
- Radishes — 4–5 pcs (optional)
Protein
- Chicken eggs — 4 pcs, hard-boiled
Base (your choice)
- Kefir — 1–1.5 L (dilute with cold water if needed)
- Beet broth — 1–1.5 L (for the lean version)
For serving
- Sour cream — 3–4 tbsp
- Half a boiled egg in each bowl
- Salt, black pepper — to taste
- Lemon juice — 1–2 tsp (highlights the color and flavor)
- Ice — a few cubes in the bowl
Classic kholodnyk recipe with kefir
The most common version in Ukraine. Boil the beets, eggs and potatoes ahead of time and chill them completely.
- Boil the beets. Boil 2–3 beets until tender (young ones — 30–40 min, old ones — up to an hour) or roast them in the oven. Cool, peel and grate on a coarse grater or cut into thin strips. To keep the color rich, add a spoonful of lemon juice or vinegar to the water.
- Boil the eggs and potatoes. Eggs — hard-boiled (8–10 min), potatoes — in their skins until tender. Cool completely, peel and dice.
- Chop the vegetables. Cut the cucumbers into small dice or strips, finely chop the green onion and dill. You can mash the onion with a pinch of salt so it releases its juice.
- Assemble the base. Combine the beets, cucumbers, potatoes, eggs and herbs in a large pot. Add salt and pepper, pour in the lemon juice. Stir and let it stand for 5 minutes.
- Pour in the kefir. Pour in the cold kefir and stir. If the soup is too thick, dilute it with cold boiled water to the consistency you want. Taste and add more salt.
- Chill and serve. Put the kholodnyk in the fridge for at least 1–2 hours. Serve with a spoonful of sour cream, half an egg, fresh herbs and a cube of ice.
A tip on color: to make the kholodnyk bright pink rather than pale, add lemon juice or a little vinegar — the acid sets the beet color. The kefir will then turn the shade a soft pink.
Kholodnyk with kefir
The basic version. Use kefir with 1–2.5% fat; if the soup turns out too thick, dilute it with cold water in a ratio of 2 parts kefir : 1 part water. Kefir kholodnyk is mild, with a pleasant tang; this is the version most often made in Ukrainian families.
Lithuanian kholodnyk (šaltibarščiai)
The Lithuanian version — šaltibarščiai — is the same beets-with-kefir soup, but an incredibly bright pink color. The main difference is that hot boiled potatoes are served on the side rather than added to the soup: the cold pink soup is eaten alongside hot potatoes with dill. The essential ingredients are beets, kefir, fresh cucumber, boiled egg and plenty of dill.
Kholodnyk with beet broth (lean)
The traditional version without kefir. The beets are boiled, the broth is soured with lemon juice or vinegar and chilled completely. This pink broth is poured over the chopped base. The result is a light lean kholodnyk — with no dairy products, perfect for a hot day or for fasting. If you like, add a boiled egg (then it's no longer lean).
Kholodnyk or okroshka: what's the difference
These are two different cold soups. Kholodnyk is made with beets, which is why it has its signature pink-crimson color and a sweet-and-sour taste. Okroshka is made with fresh cucumbers, radishes and potatoes, so it's green-and-white and more neutral. The base of kholodnyk is more often kefir or beet broth, while okroshka uses kefir, kvass or ayran.
How much the ingredients for kholodnyk cost
Kholodnyk is one of the most budget-friendly summer dishes. Beets, cucumbers, young potatoes and herbs cost several times less at the height of the season than in winter, and kefir can almost always be found on sale. That's why a full pot of kholodnyk costs very little.
The actual amount depends on the store and the week: the price difference for the same products between chains can be significant. Before you go shopping for ingredients, compare prices at supermarkets and find the best deals on the Costless deals page — we collect and update prices every week, so you see the current shelf price rather than an outdated one.
Here is the complete basket of ingredients for a classic kholodnyk for 4–5 servings — add it to your shopping list and compare the price of each product at nearby stores.
Tip: add your favorite products to your favorites on Costless and turn on price-drop alerts — you'll catch a deal on beets or kefir right when you're about to make kholodnyk.
Frequently asked questions
Why is kholodnyk pink?
The color comes from the beets. To make the shade bright pink rather than pale, add a little lemon juice or vinegar to the water while boiling the beets — the acid sets the natural pigment. Kefir gives the finished soup a soft pink color.
How many calories are in kholodnyk?
Roughly 50–70 kcal per 100 g — kholodnyk is lighter than okroshka. The lightest is the lean version with beet broth, without eggs and sour cream.
How long does kholodnyk keep?
In the fridge — up to 1–2 days. It's best to keep the chopped base and the kefir separate and combine them just before serving: that way the base stays fresh longer and the soup doesn't turn watery.
How is kholodnyk different from okroshka?
Kholodnyk is made with beets (pink, sweet-and-sour), okroshka with cucumbers and radishes (green-and-white, neutral). They are different dishes, though both are served cold in summer.
What is Lithuanian kholodnyk?
Šaltibarščiai is the Lithuanian version of kholodnyk, made with beets and kefir, and a very bright pink. Its distinctive feature is that hot boiled potatoes are served on the side rather than added to the soup.
Can you make kholodnyk without kefir?
Yes. Pour the chopped base over cold beet broth soured with lemon juice — you'll get a lean kholodnyk with no dairy products. If you like, you can make the base with whey or diluted sour cream.
Love cold summer soups? Try a classic okroshka too — with kefir, kvass or ayran.