Kholodnyk

Good nutritional profile

Cold Ukrainian beet soup on kefir with cucumber, egg and dill.

Kholodnyk — photo 1

Kholodnyk is a cold Ukrainian summer soup: beets are simmered with lemon juice, and the chilled pink broth is mixed with kefir, cucumbers, chopped hard-boiled eggs, green onions and dill. A 370 g bowl has about 160 kcal, 9 g of protein and 7 g of fat, and about 215 mg of calcium, mostly from the kefir; its 12 g of sugars come mostly from the kefir and beets. A boiled potato on the side makes it a full meal.

Low carbLow calorie

Macronutrients Distribution

Protein: 2.5g (29.8%)
Fat: 1.9g (22.6%)
Carbs: 4g (47.6%)
Fiber: 0.6g

Basic Nutritional Info

NutrientValueDV
Protein2.5g4.5%
Fat1.9g2.7%
Carbs4g1.3%
Simple Sugars1.4gEstimate
Complex Carbs2gEstimate
Fiber0.6g2.4%
Water90g3.6%
Calories431.9%

Glycemic Index

Low (0-55) Medium (56-69) High (70+)
30

Click to view full GI ranking →

Fatty Acids Composition

Fatty AcidAmountUnitDV
Saturated0.83g4.1%
Monounsaturated0.57g2.3%
Polyunsaturated0.18g1.4%
Omega-30.054gEstimate
DHA3mg0.3%
Omega-60.126gEstimate
Trans0g0.0%

Antioxidants

Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.

Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.

CompoundAmountUnit
Vitamin C2.07mg
Vitamin E0.14mg
Selenium3.95mcg

Vitamins

VitaminAmountUnitDV
vitamin A30.2mcg3.4%
vitamin B10.032mg2.7%
vitamin B20.121mg9.3%
vitamin B30.119mg0.7%
vitamin B60.039mg2.3%
vitamin B920.5mcg5.1%
vitamin B120.269mcg11.2%
vitamin C2.07mg2.3%
vitamin D0.199 (8 IU)mcg1.3%
vitamin E0.142mg0.9%
vitamin K8.41mcg7.0%

Minerals

MineralAmountUnitDV
calcium57.7mg5.8%
iron0.341mg1.9%
magnesium11mg2.8%
phosphorus58.5mg8.4%
potassium144mg5.5%
sodium235mg10.2%
zinc0.328mg3.0%
copper0.031mg3.4%
manganese0.077mg3.3%
selenium3.95mcg7.2%

Essential Amino Acids

Amino AcidAmountUnitDVDIAAS
Histidine 63mg9.0%145%
Isoleucine 124mg8.9%152%
Leucine 208mg7.6%125%
Lysine 182mg8.7%140%
Methionine 97mg9.2%155%
Phenylalanine 228mg13.0%205%
Threonine 106mg10.1%156%
Tryptophan 31mg11.1%173%
Valine 148mg8.1%136%

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Values per 100 g

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Allergens

DairyEggs

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Soup Difficulty: Easy Servings: 7 Total: 45 min

Ingredients

  • Beets, peeled and cut into thin strips 3 medium (400 g)
  • Water 600 ml
  • Lemon juice 2 tbsp (30 ml)
  • Sugar 1 tsp
  • Kefir, 2.5% fat 1 l
  • Cucumbers, diced 2 medium (300 g)
  • Eggs, hard-boiled, chopped 4 large (200 g)
  • Green onions, chopped 50 g
  • Dill, chopped 20 g
  • Salt to taste
Prep
25 min
Cook
20 min

Instructions

  1. 1

    Put the beet strips in a pot with 600 ml of water, the lemon juice and sugar, bring to a boil and simmer covered for 15 minutes until tender.

  2. 2

    Take the pot off the heat and let the beets cool in their liquid, then chill for at least 1 hour.

  3. 3

    Hard-boil the eggs for 10 minutes, cool them in cold water, peel and chop; keep 1-2 halves for garnish if you like.

  4. 4

    Dice the cucumbers and chop the green onions and dill; rub the green onions with a pinch of salt to release their juice.

  5. 5

    Pour the chilled kefir into the beet broth, stirring, until evenly pink.

  6. 6

    Add the cucumbers, eggs, green onions and dill, season with salt and a little more lemon juice to taste.

  7. 7

    Chill for 30 minutes and serve cold, with a boiled potato on the side if you like.