Kholodnyk (cold borshch)
In In the scorching summer days of southern Ukraine, where I grew up, when the heat hangs heavily in the air and the sun blazes down upon us, one dish comes to our rescue — kholodnyk, the fuchsia-colored cold borshch that brings instant relief from the heat and the blissful feeling of rejuvenation.
The name itself, kholodnyk, carries a meaning that perfectly captures its essence. Derived from the Ukrainian word “kholod,” meaning “cold,” in English, this soup offers a respite from the oppressive heat that engulfs us. It is a culinary oasis, beckoning us to indulge in its cool embrace.
Preparing kholodnyk is an art in itself, requiring a delicate balance of flavors and textures, with an abundance of fresh, crisp vegetables, each offering its own burst of color and taste. The heart of this soup lies in the harmonious marriage of those vegetables with herbs, and tangy cultured dairy. Vibrant magenta beets, luscious green cucumbers and the mildly spicy bite of radishes create a tapestry of hues that entice the eyes and tantalize the taste buds. The fragrant dill, with its unmistakable aroma, dances alongside the gentle notes of chives and parsley, infusing the soup with invigorating freshness. With each spoonful, these aromatic herbs transport me to sun-drenched fields, where the essence of Ukrainian summer fills the air.
As I bring all the elements together, I am reminded of the communal aspect of Ukrainian cuisine. In our culture, food is not merely sustenance; it is a way of fostering connection and sharing love. Sitting around a table, laughter and stories intertwine with the clinking of spoons against bowls, creating a chorus that celebrates the bonds of family and friendship. Within these moments, kholodnyk truly shines, for it embodies the spirit of togetherness and the joys of summer. So as the sun beats down and the summer heat becomes unbearable, I invite you to indulge in a bowl of kholodnyk. Let its cool embrace wash over you, revitalizing both body and soul.
