Chilled Beet Soup (Chlodnik)
Beets, cucumbers, and yogurt combine to create Chlodnik, a surprisingly refreshing Polish Cold Beet Soup.
Servings: 4 - 6 people
Calories: 194kcal
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
Calories: 194kcal | Carbohydrates: 24.9g | Protein: 12.7g | Fat: 5.7g | Saturated Fat: 1.9g | Cholesterol: 167mg | Sodium: 978mg | Fiber: 1.8g | Sugar: 20.1g