Recipe: Ukrainian Chilly Borscht with Persian cucumbers and herbs

Rising up in Ukraine, San Francisco chef and blogger Anna Voloshyna ate a vivid crimson, kefir-based chilly borscht known as kholodnyk — kholod approach chilly in Ukrainian — to chill off throughout the scorching-hot days of summer time.

Voloshyna’s model, featured in her approaching debut cookbook, “Budmo! Recipes from a Ukrainian Kitchen” (Rizzoli, $40), comprises crisp radishes and Persian cucumbers, dill, parsley and extra-virgin olive oil for additonal colour and texture. The cookbook comes out Sept. 27.

Chilly Borscht

Serves 6


2 medium pink beets, about 12 oz. general weight

5 hard-boiled eggs, peeled

3 cups simple kefir or buttermilk

2 medium Persian cucumbers, thinly sliced, divided use

3 medium radishes, thinly sliced, divided use

¼ cup finely chopped contemporary dill and flat-leaf parsley, in equivalent portions, plus extra for serving

Distilled water, chilled, if wanted for thinning

Salt and freshly flooring black pepper

2 inexperienced onions, inexperienced section best, thinly sliced

½ cup full-fat simple Greek yogurt

Further-virgin olive oil, for serving


In a medium saucepan, mix the beets with water to hide through about 2 inches. Carry to a boil over medium-high warmth and prepare dinner till the beets are simply pierced with a knife, 30 to 40 mins. Drain the beets and allow them to sit down for approximately 10 mins. When they’re cool sufficient to deal with, peel them after which coarsely grate them. Go back them to the pot.

Coarsely grate two of the eggs and upload them to the beets. Upload the kefir, about part every of the cucumbers and radishes (reserve the remaining for completing the soup), and the dill and parsley. Combine in combination the whole lot with a spoon after which upload a bit of of the chilled water, if the mix is simply too thick. It must be the consistency of a yogurt soup. Season to style with salt and pepper. Quilt the pot and relax for a minimum of half-hour or for as much as 2 hours ahead of serving.

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When able to serve, halve the rest 3 eggs lengthwise. Ladle the soup into bowls. Most sensible every serving with one of the vital final cucumbers and radishes, the fairway onions, an egg part, a dollop of yogurt, some dill and parsley, and a beneficiant drizzle of oil. The soup must be eaten very chilly, proper from the refrigerator. It tastes absolute best the day it’s made.

Anna Voloshyna, “Budmo! Recipes from a Ukrainian Kitchen” (Rizzoli; $40)