Polish Cold Beet Soup Chlodnik Recipes

COLD BEET SOUP (POLISH CHLODNIK)

Steps:

• Peel the beets and grate (coarsely). Finely chop the greens (leaves and stems). Place all in a large pot, add the water or vegetable stock, lemon juice, cover and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave to cool completely.
• Once the beet mixture has cooled add the remaining ingredients, season to taste and stir thoroughly. Refrigerate for at least 30 minutes (up to 4 hours) before serving.

POLISH COLD BEET SOUP CHLODNIK RECIPE

Steps:

• Wash all the veggies.
• Finely dice the beets, leave the beet leaves.
• Cover diced beets with water, add vinegar and ¼ tbsp of salt. Cook until soft.
• In the meantime, chop the beet leaves.
• Finely dice the radish and cucumber.
• When the cooked beets and water are cold, add kefir or buttermilk and mix.
• Add radish, cucumber, chopped beet leaves, and season with salt and pepper. If you want the soup to be sour, you may add more vinegar.
• Serve with fresh chopped dill and hard-boiled eggs. The soup tastes best the next day or at least 2 hours after making.

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

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.