Chlodnik (Polish Cold Beet Soup)
Beets, cucumbers, and yogurt combine to create Chlodnik, a surprisingly refreshing Polish Cold Beet Soup.
Summer Soups
Here in the States, we don't think about soup the way many other cultures do. Soup is a winter standby: something comforting for when we're cold.
How often do you crave a good soup in the summer?
Or, have ever told someone about a restaurant and said, "What you REALLY have to try is their SOUP."
Yeah, us neither.
The Polish Love Soup
The Polish on the other hand, they LOVE their soup. Never is a meal served without soup.
Tim's parents have told us many stories about going to do yard work on a hot summer day for Tim's Polish Great Aunt, and when they would come in for lunch, sweaty and tired, the first thing she would set before them was a steaming, hot bowl of soup.
Not quite what you would want for a mid-day pick-me-up.
Chlodnik: Polish Cold Beet Soup
This soup on the other hand would be a better warm weather choice.
Beet soup, also known as borscht is a well known, traditional soup in Poland, Russia, and Ukraine.
Chlodnik is the chilled version.
This soup is a combination of beets and cucumbers with sour cream, yogurt, kefir, or buttermilk. The result is a surprisingly refreshing and light soup with an incredibly intense pink hue.
Choosing Beets for Chlodnik
Be sure to pick young, baby beets for your soup, since smaller beets are sweeter and more tender. This will make all the difference in the flavor of your soup.
Chilled Beet Soup (Chlodnik)
Ingredients
- ½ lb beets, peeled and grated
- 1 c vegetable broth (we prefer low sodium)
- 1 c buttermilk or kefir
- ¾ c plain non-fat yogurt or low-fat sour cream
- ¼ c lemon juice
- 1 small cucumber diced
- 2 tablespoon fresh dill or 2 teaspoon dry
- 1 tablespoon fresh chives, chopped, or 1 teaspoon dry
- 1 teaspoon salt
- 3 tablespoon sugar optional, depending upon how sweet your beets are
- 4 hard boiled eggs, peeled and quartered
Instructions
- Place grated beets in a 2 quart saucepan. Fill the pot with water until the beets are covered by about 1 inch. Heat, uncovered, over medium-low for 45 minutes. (You want the mixture to steam, but never reach a boil. Boiling will create a bit of a bitter flavor in the final soup.) After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)
- When you are ready to make the soup, add vegetable broth, buttermilk, yogurt, lemon juice, diced cucumbers, dill, chives, and salt to the chilled beet and water mixture.
- Taste and add sugar if necessary.
- Serve cold, topped with hard boiled eggs and additional dill or chives, if desired.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I have never tried borscht before. For some reason, it never appealed to be although my Ukrainian background tells me I should at least give it a shot. I do love beets, and yours sounds really good...Maybe now's the time to try it!
Borscht is such a different style of soup than we are used to in the states. The traditional, more broth based version is a nice introduction to borscht, if you have never tried it before: https://www.curiouscuisiniere.com/borscht-polish/
I've never tried chilled borscht before but yours looks amazing! Love cold soup on a hot day!
Oddly enough I have both craved soup in the summer and told people that they had to try a restaurant because of their soup! LOL! I have never tried a cold soup, but thanks to Sunday Supper I now have a few ideas. Your picture looks great, I love the color! HUGS
Wonderful! Glad to have a fellow soup lover!
I love beets!
My mom makes a Polish soup that has (and have an open mind) duck blood in it! It's really good but I think I'll take the chilled beet soup over the duck blood soup. 😉
Some of our Polish friends have talked about duck blood soup. I'd love to try it if I ever get the chance.
This soup I would have never tried unless I had seen it here first. Sounds delicious!
Don't you just love the color! I bet my husband would love this hot or cold
This version is surprisingly good hot or cold. Tim likes it better warm, but I could go either way.
Your soup sounds really refreshing and yes, you're right....soup in the states is very underrated other than as a winter staple.
I love your soup, perfect for summer!!
This is so funny. I can just imagine a lovely lady trying to serve soup in South Florida's 90+ degree weather and the interesting looks she might receive! Your soup, on the other hand, looks PERFECT for chilling on a hot summer day!
Maybe that's why so many Polish immigrants settled in Wisconsin and Chicago! 🙂
Awesome! Now I have a use for my heirloom beets 🙂
We always roll our eyes when visiting my MIL in the summer and she serves us piping hot chili! We'd never say a thing, but your chilled soup is a lot more appealing 🙂
I can eat soup hot or cold year round, and not to mention the fact that I love beets. Great #SundaySupper choice.
It's such a pretty color and sounds perfectly refreshing for this hot and humid weather we are having here in FL!!
This is a beautiful soup!