Chilled Beet Soup With Buttermilk Cucumbers And Dill Chlodnik Recipes

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CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)



Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik) image

This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.

Provided by Adina Steiman

Categories     Soup/Stew     Summer     Freeze/Chill     Beet     Egg     Sour Cream     Dill     Dinner     Lunch     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 pound beets with greens (about 2 medium beets)
Kosher salt
2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)
1 kosher dill pickle, coarsely grated (about 1/2 cup), plus 1/2 cup pickle brine
1 1/2 cups buttermilk or kefir (preferably low- or full-fat)
3/4 cup sour cream
2 tablespoons chopped scallions
Freshly ground black pepper
4 hard-boiled eggs, halved
4 teaspoons finely chopped dill

Steps:

  • Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
  • Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
  • Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
  • Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
  • Do Ahead
  • Soup can be made 2 days ahead; cover and chill.

CHILLED BEET AND BUTTERMILK SOUP



Chilled Beet and Buttermilk Soup image

I got this recipe from Anna Olson's show "Fresh" on the Food Network. When I saw Anna make the soup, it reminded me of the cold beet soup my favorite aunt used to make so I just had to try it! I served it with sliced hard boiled egg on top (like my aunt). Both hubby and I loved it on this hot, summer afternoon. NOTE - I used 3/4 cup (roughly) of mini carrots instead of dicing them. My soup took upwards of 1hour & 15 minutes to cook - so I think it depends on how fresh your beets actually are. Also - I omitted the dill (as dh is "anti-dill" and didn't s & p until just before serving. I also didn't strain the soup as I wanted a more rustic soup. Cooking time does not include chilling time.

Provided by Sweet PQ

Categories     Vegetable

Time 50m

Yield 4 cups, 2-4 serving(s)

Number Of Ingredients 9

4 cups chicken stock
1 lb beet, peeled and diced
1 cup diced onion
3/4 cup carrot, diced
1 garlic clove, minced
1 teaspoon sugar
2 cups buttermilk
2 teaspoons fresh dill, chopped
salt and pepper

Steps:

  • Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
  • Puree and cool.
  • Strain (personal preference I think).
  • Whisp in buttermilk.
  • Stir in dill (if using) and salt & pepper to taste.
  • Chill at least 4 hours.
  • Serve.

Nutrition Facts : Calories 433, Fat 8.5, SaturatedFat 3, Cholesterol 24.2, Sodium 1155.4, Carbohydrate 66, Fiber 7.3, Sugar 45.2, Protein 25.4

CHLODNIK (COLD BEET SOUP WITH SHRIMP AND POTATOES )



Chlodnik (Cold Beet Soup With Shrimp and Potatoes ) image

Make and share this Chlodnik (Cold Beet Soup With Shrimp and Potatoes ) recipe from Food.com.

Provided by Chef Kate

Categories     Vegetable

Time 4h

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beet
1 lb raw shrimp
8 cups water
1 cup sour cream
4 tablespoons chopped dill
3 tablespoons red wine vinegar
3 tablespoons lemon juice, fresh
1 sliced lemon
1 1/2 teaspoons sugar
4 green onions
4 radishes
3 hard-boiled eggs
3 potatoes
2 cucumbers, peeled and seeded
salt and pepper

Steps:

  • Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
  • Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
  • Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
  • Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
  • Drain the beets, reserving the cooking liquid.
  • While the beets are cooking, bringing alarge pot of water to a boil.
  • Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook).
  • Drain and chop coarsely.
  • Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar.
  • Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
  • Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.

Nutrition Facts : Calories 517.4, Fat 18.6, SaturatedFat 9.2, Cholesterol 357.1, Sodium 360.2, Carbohydrate 55.4, Fiber 8.3, Sugar 15.6, Protein 36.4

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Top Asked Questions

How to cook beets and cucumbers for Soup?
Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper. Cover pot and chill soup at least 30 minutes.
What is chlodnik (beet soup)?
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.
How long do you chill beet soup with dill?
Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill. Soup can be made 2 days ahead; cover and chill. How would you rate Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)?
How to cook beetroot soup?
Add the chopped stems to a large soup pot. Peel and grate the remaining beet roots, add to the pan. Add enough water just to cover the beets, add salt. Simmer until tender, about 15 minutes. Cool the beet mixture. Add the cucumbers, radishes, dill, green onions, yogurt, kefir, and sour cream. Season with salt and pepper.

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