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Chlodnik (Chilled Polish Beetroot Soup) - A Refreshing, Vibrant Summer Classic

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 medium beetroots, cooked and cooled (roasted or boiled), peeled and grated
  • 2 cups kefir or buttermilk (or a mix)
  • 1 cup plain whole-milk yogurt or sour cream
  • 1 medium cucumber, finely diced (Persian or English works best)
  • 4–5 radishes, thinly sliced
  • 3 tablespoons fresh dill, finely chopped, plus more for garnish
  • 2 tablespoons fresh chives or green onion, finely chopped
  • 1 small clove garlic, finely grated or minced
  • 2 tablespoons fresh lemon juice or mild vinegar (like apple cider or white wine), to taste
  • 1 teaspoon sugar or honey (optional, to balance acidity)
  • Salt and black pepper, to taste
  • 4 large eggs, soft- or hard-boiled, for serving
  • Optional: 1 small cooked beet stalk or a splash of beet juice for extra color

Method
 

  1. Cook the beets: Boil or roast whole beetroots until tender (a knife should glide through). Cool completely, then peel and grate. Refrigerate to chill faster.
  2. Prepare the eggs: Boil eggs to your liking. For jammy centers, cook 7–8 minutes, then cool in ice water and peel. Halve just before serving.
  3. Prep the vegetables and herbs: Dice the cucumber, slice the radishes, and finely chop the dill and chives. Set aside a little dill and a few radish slices for garnish.
  4. Build the base: In a large bowl, whisk together kefir (or buttermilk) and yogurt until smooth. Stir in grated beetroot and any juices.
  5. Season: Add garlic, lemon juice or vinegar, a pinch of sugar or honey if using, and a generous pinch of salt and pepper. Mix well.
  6. Fold in freshness: Stir in cucumber, radishes, dill, and chives. Taste and adjust acidity and salt. The flavor should be bright, tangy, and balanced.
  7. Chill: Cover and refrigerate for at least 1 hour, ideally 2–3 hours. This lets flavors meld and the soup get properly cold.
  8. Serve: Ladle into bowls. Top each with half an egg, extra dill, a few radish slices, and a crack of black pepper. Drizzle a little kefir or olive oil if you like.