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Chlodnik. A tangy, cold, Polish soup

I was going to post a Thai recipe today, but since my sneak peek picture of this soup got a lot of interest I decided to let this post jump the queue. Today we’re off to Poland! (Not literally, we’re just making Polish food.)

Chlodnik is a vibrant pink, cold, traditional, Polish soup. The pink color comes from the beets and this soup would typically be served as the first course of lunch. Made with young beets, cucumber and fresh dill it is a welcome starter or full meal during the hot summer months. The base is made up of sour cream and buttermilk or kefir. I added some potatoes for a bit more substance and it is typically garnished with an entire boiled egg. Here’s how to make it:

First off you need to separate the beets from their greens. Save the greens.

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Peel the beets and boil or steam them until soft. Cool and chop into small pieces. Then place them in either a blender or food processor to form a puree. I have a Ninja blender so I used that.

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Boil the beet leaves and/or stems until tender (usually about 5 minutes). Chop.

Boil your potatoes until tender. Cool and chop into bite sized pieces. (I used baby gold Yukon potatoes). (This step is optional.)

Mix the sour cream and buttermilk together in a large bowl.

Add your dill, chives, radishes, potatoes, beet greens and 1 cup of the beet puree (note – you can keep the beets raw, but your soup will have a slightly grainy texture). Mix well. Chill.

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Hard boil and egg. Cut in half and garnish when ready to serve.

To wszystko! (Supposedly that’s how you say “that’s all!” in Polish)

Follow this blog so you don’t miss out on my next post where I make delicious Thai lettuce wraps.

 

 

Chlodnik
Ingredients
  • 5 beets with leaves
  • 2 cups sour cream
  • 2 cups buttermilk or kefir
  • 2 cups potatoes cooked and chopped
  • 2 cups cucumbers chopped
  • 7 radishes sliced
  • 1/2 cup chives chopped
  • 1 tbsp dill chopped fine
  • 4-5 eggs hard boiled
  • salt to taste
  • pepper to taste
Instructions
  1. Cut the stems and leaves off of the beets

  2. Peel beets. Boil or steam until tender. Shred in a blender or food processor to form a puree

  3. Boil beet leaves until tender (about 5 mins). Chop and set aside to cool

  4. Combine the sour cream and buttermilk

  5. Add the cucumber, potatoes (I used Yukon gold), radishes, chives, dill, salt, pepper and chopped beet leaves

  6. Add 1 cup of the beet puree and mix well. Adjust seasonings to taste

  7. Chill in the fridge for 2-3 hours before serving

  8. Serve with sliced hard boiled eggs for garnish

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