Cold Beet Soup

Course: Soup

Cuisine: Polish

Prep Time: 20

Chill Time: 5

Total Time: 5 20

Servings: Servings

Calories: 108kcal

Author: Edyta

This traditional Polish cold beet soup is the ultimate answer to the summer heat. Sweet, fresh young beets are boiled down and mixed with tangy kefir and creamy Greek yogurt, then chilled to perfection.

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Ingredients

1 bunch of young beets with greens attached about 1½ pounds total
2 cups water stock or bouillon
3 tbsp chopped dill
3 tbsp chopped scallions
½ English cucumber peeled
4 radishes
2 cups Kefir or buttermilk
½ cup natural or Greek yogurt or sour cream
2 tbsp lemon juice
3 hard-boiled eggs for garnish
salt and pepper

Instructions

Prepare the beets:

Separate the beets from the stems. Peel the beets and chop them into small cubes/rectangles.
Wash well the leaves with the stems, separate the stems from the leaves and chop them.
Add chopped beets (without the stems and leaves) to the pot with broth of water; bring to boil, cover and cook for about 10 minutes.
Add stems and leaves and cook for another 5 minutes.
Check for seasoning, add salt if needed.
Turn off the heat and completely cool the soup.

Prepare the garnish vegetables:

Chop scallions and dill.
Chop the cucumber and radishes in small cubes/rectangles in size similar to the beets.
Place cucumber and radishes in separate bowls.

Prepare eggs:

Place 3 eggs in a pot with cold water.
Bring to boil, reduce to simmer and cook for about 10 minutes to achieve hard boiled eggs.
Once cooked remove from hot water, let completely cool off, peel and cut in halves.

Assemble chlodnik:

Once the soup cooled off, add kefir or buttermilk, yogurt, scallions, dill and lemon juice. Mix well and check again for seasoning. Add salt and pepper if needed.
Place in a fridge for 2-3 hours as this soup needs to chill well.

Serve the soup:

Add soup to the bowls.
Add cucumbers and radishes to your liking (about 1 tablespoon to each bowl).
Add half egg and serve.

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