Chilled Holodnik Soup and Put a Little Love

Dear little kitchen,
Here I am, waiting for the kettle to whistle her good morning, fingertips already jogging cross keyboard.  Memories, visions, to-dos, creative ideas, it all whirls through my head even before my first sip of caffeine.  I can’t imagine going through life without the joys of creativity, and as I write this, the thought that I am in the company of so great a cloud of witnesses cheering me on is all too marvelous for words.


  • Catch up on my herbarium tags.  Little flowers have been pressing through spring and summer.
  • Make Holodnik (chilled beet and cucumber soup), which is NOT Borscht pictured here.  Holodnik does not include potatoes or beef (YAY) and it’s tangier, perfectly refreshing for these scorching days of summer. 

So many thoughts and ideas flash through my mind in the morning, such as packaging kindness into tiny envelopes, like sugar packs that we could sprinkle on everything.  I’d label them Put a Little Love. But the kettle is boiling now, and I’m going to focus on that chilled soup which I hope to update you on tomorrow. 

Do have a kind day, and here’s today’s recipe.

  • 3 large beets, about 1 kg (2 lbs)
  • 1 cucumber
  • 10 hard boiled eggs
  • 1 litre (4 cups) kefir*
  • 1 litre water (4 cups) reserved from boiled beets
  • 3 green onions
  • juice of a lemon
  • 1 cup (250 ml) sour cream
  • dill bunch chopped
  • 2 teaspoons salt

1 Peel the beets and boil them until they're cooked and soft (easily pierced with a fork). This will take approximately 40 minutes, depending on the size of the beets. Reserve 1 litre (4 cups) of the liquid for your soup. Grate the beets and set aside.
2 Finely chop the cucumbers, 6 hard boiled eggs and the green onions. Cut 4 hard boiled eggs in half lengthwise and set aside.
3 In a pot, combine the kefir, lemon juice and the reserved water from the beets. Add salt to taste. Adjust if necessary.
4 Add the grated beets, cucumber, chopped eggs, green onions, mix together and refrigerate until cold.
5 Serve with ½ egg in each bowl, along with a generous dollop of sour cream and dill. Enjoy.

*Kefir is optional.  I find that the dollop of sour cream is enough to make the color and consistency just right.
See you, littles.

Published by Marcia Pilar

And a Little Flower, earth & home