Chłodnik (Cold Beet Soup)
This refreshing Polish cold beet soup is perfect for a warm day. Made with fresh beets, dill, and a creamy yogurt base, it's light yet satisfying. Chilled and vibrant, it offers a delightful balance of earthy and tangy flavors.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 267 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeet, peeled and grated
- 2 pcscucumber, peeled and grated
- 100 gradish, trimmed and thinly sliced
- 0.5 cupdill, fresh, chopped
- 0.25 cupchive, fresh, chopped
- 500 gplain yogurt, full-fat
- 250 mlbuttermilk
- 2 tbsplemon juice, freshly squeezed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
for serving
- 4 pcshard-boiled egg, halved or quartered
Equipment
grater · large bowl · medium saucepan · cutting board · knife · whisk
The method
Step by step
- 1
Place the grated beet into a medium saucepan and cover with enough water to just submerge them.
About 1 min
- 2
Bring the beets to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
About 25 min
- 3
Drain the cooked beets, reserving the cooking liquid, and let them cool completely.
About 5 min
Cook’s note: The reserved liquid will add more beet flavor and color to the soup.
- 4
In a large bowl, combine the cooled beets, grated cucumber, sliced radish, chopped dill, and chopped chives.
About 5 min
- 5
Add the plain yogurt and buttermilk to the vegetable mixture, stirring until well combined.
About 2 min
- 6
Stir in the lemon juice, salt, and black pepper.
About 1 min
- 7
Gradually add some of the reserved beet cooking liquid until the soup reaches your desired consistency and color.
About 1 min
Cook’s note: Start with a small amount and add more as needed. You might not use all of it.
- 8
Cover the bowl and refrigerate the chłodnik for at least 2 hours to allow the flavors to meld and for the soup to chill thoroughly.
About 2 hr
Cook’s note: Chilling is crucial for the best flavor and texture of this cold soup.
- 9
Serve the cold beet soup in bowls, garnished with a hard-boiled egg.
Cook’s note: A sprig of fresh dill also makes a beautiful garnish.
Per serving
Nutrition
- Calories
- 267.2kcal
- Protein
- 16.8g
- Carbs
- 29.8g
- Fat
- 10.8g
- Fibre
- 5.2g
- Sugar
- 21.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chłodnik in an airtight container in the refrigerator.
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