Chaladnik is an Eastern European summer treasure, the perfect counterpoint to traditional hot borscht. Its combination of a cold, sour base and fresh, crunchy vegetables makes it incredibly refreshing and filling at the same time.
The key to proper Chaladnik is to use a sour base (kefir, buttermilk, or sour cream diluted with water) and to dice all the ingredients into small, uniform pieces. It is served very cold.
Peel and boil the beetroot until tender (or use pre-cooked). Coarsely grate the beetroot.
Hard-boil the eggs, let them cool, peel, and cut into halves or quarters for garnish (you can also dice some eggs directly into the soup).
Finely dice the cucumbers, spring onions, and dill.
In a large bowl, mix the grated beetroot, diced cucumbers, spring onions, and dill.
Pour in the kefir or buttermilk. If using sour cream, dilute it with an equal amount of cold water or beetroot cooking liquid to achieve a liquid consistency.
Stir the soup thoroughly. Add salt, pepper, and lemon juice (or vinegar) to taste. Acidity is crucial for the refreshing effect.
Place the soup in the refrigerator and chill for at least 2 hours, ideally overnight, for the flavors to meld.
Serve Chaladnik in very cold bowls. Place slices or half a hard-boiled egg in each serving and sprinkle with fresh dill. Optionally, you can also add diced boiled potatoes (served on the side or directly in the soup).