Chłodnik, Or Cold Beet Summer Soup From Poland

Name: Chłodnik, Or Cold Beet Summer Soup From Poland
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch beets (4 medium beets with tops), cooked; 2 cucumbers (medium size), diced; 6 radishes (big), shredded; 32 ounces plain yogurt or kefir or buttermilk; 1/2 cup sour cream (optional); 1/4 cup fresh dill, thinly chopped; 1/4 cup chives or spring onion, thinly chopped; 1/4 cup parsley, thinly chopped; 1/2 lemon, fresh squeezed juice; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon honey (optional); 1 cup water

Servings: persons

1 bunch beets (4 medium beets with tops), cooked
2 cucumbers (medium size), diced
6 radishes (big), shredded
32 ounces plain yogurt or kefir or buttermilk
1/2 cup sour cream (optional)
1/4 cup fresh dill, thinly chopped
1/4 cup chives or spring onion, thinly chopped
1/4 cup parsley, thinly chopped
1/2 lemon, fresh squeezed juice
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon honey (optional)
1 cup water

1
Peel beet roots and cover them with boiling water. Cook for about 15 minutes (when young and small) then add chopped beet stems and leaves. Choose only small and healthy looking leaves. Cook for another 15 minutes. You could shorten the time of cooking if you grate the beet roots first. Then you can cook roots and tops at once. Once beets are soft put the pot away and cool it down. Add honey and lemon juice (1/4 of lemon to 1/2 lemon depending if your yogurt is sour or not).
2
In the meantime grate radishes and cucumbers (you may chop them if you prefer a more crunchy soup). Either way get rid of seeds. Chop all fresh herbs: dill, chives and parsley. Add salt and pepper.
3
Now take beet roots and grate them. Add them together with cooked beet stems and leaves to other vegetables. Make sure the liquid is not hot.
4
Combine it with yogurt and cream and the remaining ingredients. Add salt, pepper and lemon to adjust the taste. Chill in refrigerator for at least a couple of hours. It is the best the next day!

1711

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch beets (4 medium beets with tops), cooked, 2 cucumbers (medium size), diced, 6 radishes (big), shredded, 32 ounces plain yogurt or kefir or buttermilk, and more.

Yes, Chłodnik, Or Cold Beet Summer Soup From Poland falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!