top of page
Polonia Logo 2023 (transparent) .png

Polish Cold Beet Soup

Chłodnik Tradycyjny, known as traditional Polish cold beet soup, has its roots in Eastern European cuisines, particularly Poland and Lithuania. It is a refreshing, chilled soup, perfect for hot summer days. Historically, chłodnik was made with fermented beet juice, giving it a slightly tangy flavour. Over time, it has evolved to include various fresh vegetables, yoghurt, and kefir or buttermilk, making it a nutritious and cooling dish.

A plate of the Polish Cold Beet Soup with half of the hard boiled egg and chives.
Polish Cold Beet Soup (Wikimedia Commons)

Regional Variations

  • Lithuania: Šaltibarščiai is a similar cold beet soup but made with kefir and often includes boiled potatoes on the side.

  • Belarus: Uses more sour cream and sometimes includes pickled vegetables for a tangier flavour.

  • Ukraine: Often incorporates additional vegetables such as carrots and sometimes uses meat broth as a base.


Tips and Tricks


  • Use fresh, high-quality ingredients for the best flavour.

  • Let the soup chill thoroughly; it's best when very cold.

  • Adjust the amount of garlic and lemon juice to taste for a perfect balance of flavours.


 

Recipe


Ingredients:

2 medium beetroots, peeled and grated

2 tablespoons fresh chives, chopped

1 large cucumber, diced

1 clove garlic, minced

4 radishes, thinly sliced

1 tablespoon lemon juice

500 ml natural yoghurt

Salt and pepper to taste

500 ml kefir or buttermilk

4 hard-boiled eggs, halved (for serving)

2 tablespoons fresh dill, chopped

Fresh dill and chives (for garnish)

Instructions:

  1. Prepare the Beetroots:

  • Peel and grate the beetroots.

  • Place the grated beetroots in a pot, cover with water, and bring to a boil.

  • Reduce heat and simmer for 15 minutes until tender. Let cool completely.

  1. Combine Ingredients:

  • In a large bowl, combine the cooled beetroots, diced cucumber, sliced radishes, minced garlic, chopped dill, and chives.

  • Add the yoghurt and kefir (or buttermilk). Mix well.

  1. Season and Chill:

  • Add lemon juice, salt, and pepper to taste.

  • Refrigerate for at least 2 hours before serving to allow flavours to meld.

  1. Serve:

  • Serve chilled, garnished with halved hard-boiled eggs and additional fresh dill and chives.


 

Additional Info

Allergens

Calories per Serving

Nutrition Information per Serving



 

Comments