Poland’s quintessential summer soup
Ingredients
For the soup
- 5 medium young beets with stems and leaves, if available
- 2 cups (500ml) kefir, buttermilk, or natural yogurt
- 1 cup (250ml) sour cream optional, for extra creaminess
- 1 cup (250ml) cold water or vegetable broth
- ½ Juice of a lemon
- Salt and black pepper to taste
For the garnishes:
- 1 medium cucumber finely diced
- 4-5 radishes thinly sliced
- 1 small bunch fresh dill finely chopped
- 2 green onions or chives finely chopped
- 2-3 cloves garlic minced (optional)
- 3-4 hard-boiled eggs halved or quartered
- Extra sour cream for serving optional
Instructions
- Cook the beets: Wash, peel, and trim the beets. Place them in a pot of boiling water and cook for 30-40 minutes until tender. Reserve the cooking water. Let the beets cool before grating or blending.
- Prepare the dairy base: In a large bowl, whisk together kefir, buttermilk, or yogurt with sour cream. Slowly add some of the cooled beet cooking water to adjust consistency.
- Combine ingredients: Stir the grated or blended beets into the dairy base. Add lemon juice, minced garlic (if using), salt, and black pepper. Mix well.
- Chill the soup: Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Prepare garnishes: Finely chop cucumber, radishes, dill, and green onions. Hard-boil, peel, and cut the eggs.
- Serve: Ladle chilled soup into bowls. Top with cucumber, radishes, dill, green onions, and a boiled egg. Drizzle with sour cream if desired.
- Enjoy: Serve cold with rye bread or fresh baguette.
Notes
A soup rooted in tradition
Chłodnik has been a part of Polish gastronomy for centuries, its origins tracing back to a time when preserving seasonal produce was essential. Beets, which thrive in Poland’s fertile soil, have long been a fundamental ingredient in the country’s cooking. This soup takes full advantage of their naturally sweet and earthy flavor, transforming them into a light yet satisfying meal perfect for hot days. Though chłodnik is most closely associated with Poland, variations of cold beet soups can also be found in Lithuania, Belarus, and other Eastern European countries, each with its own unique twist.
The art of crafting chłodnik
At the heart of chłodnik lies its star ingredient—young, tender beets. These are gently simmered until soft, releasing their natural sugars and developing a rich, deep color. Once cooked, they are finely grated or pureed to create a smooth, velvety base. Unlike hot beet soups, chłodnik forgoes a heavy broth in favor of a tangy dairy blend, typically made from buttermilk, kefir, or natural yogurt. This infusion of dairy not only enhances the soup’s creaminess but also provides a pleasantly tart contrast to the natural sweetness of the beets. What truly sets chłodnik apart is its variety of fresh, crunchy additions. Thinly sliced cucumbers and radishes contribute a crisp texture, while aromatic dill infuses the soup with a fragrant herbal essence. A final touch comes in the form of a perfectly boiled egg, sliced in half and placed atop the soup, adding a protein boost and an elegant visual contrast. Some versions even incorporate garlic, lemon juice, or a hint of horseradish for extra depth and complexity.A summer staple with endless variations
While the classic chłodnik recipe remains a favorite, there are countless regional and personal variations. Some people prefer to add finely chopped chives or green onions for an extra layer of flavor, while others experiment with additional vegetables such as carrots or bell peppers. In some areas of Poland, a splash of sparkling water is added just before serving to lighten the soup’s texture. No matter the variation, one thing remains constant—chłodnik is best enjoyed ice-cold, allowing all the flavors to meld together beautifully.More than just a dish—a cultural experience
Chłodnik is more than just a soup; it’s an experience that embodies the essence of Polish summer dining. Served in homes, restaurants, and even at festive gatherings, this dish highlights the beauty of simple, fresh ingredients used in creative and delicious ways. Its striking pink color and cooling properties make it not only a treat for the taste buds but also a visually stunning addition to any meal.
For those who have never tried chłodnik, it offers a unique opportunity to explore Polish cuisine beyond its more famous hearty stews and dumplings. Light, refreshing, and packed with flavor, it’s a dish that proves that Polish food isn’t just about warmth and comfort—it’s also about celebrating the vibrant tastes of each season.
So the next time the temperature rises and you find yourself craving something cool, creamy, and utterly delicious, reach for a bowl of chłodnik. It’s Poland’s answer to summer dining at its finest.
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