Chłodnik (Cold Beet Soup) with Young Beets, Cucumber, and Dill
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Source: https://recipheon.com/en/recipes/soups/chlodnik-cold-beet-soup-with-young-beets-cucumber-and-dill
About this recipe
This chłodnik with young beets, cucumber, and dill is a light seasonal soup for warm days that requires little time at the stove. It has a fresh, tangy flavor, crisp vegetables, and a creamy kefir-yogurt base, making it well suited to a quick lunch or summer dinner. The young beets cook briefly; the refrigerator and well-chosen additions—radishes, chives, dill, and hard-boiled eggs—do the rest. Serve it with new potatoes or a slice of whole-grain bread.
Ingredients
Servings: 4
Vegetables and Herbs
4 young beets (about 500 g)
1 large pickling cucumber (about 250 g)
1 bunch radishes
1 small green onion with its green tops
1/2 bunch dill
Soup Base
500 ml kefir
250 g plain yogurt
250 ml cold water
2 tablespoons lemon juice
1 garlic clove
1 teaspoon salt
1/2 teaspoon freshly ground pepper
For Serving
4 hard-boiled eggs
2 tablespoons olive oil
optional: extra dill for garnish
Steps
Wash the beets, trim the ends, place them in a pot, and cover with water. Cook, covered, for 25–35 minutes, until tender but still firm. Let cool, peel, and grate on the large holes of a box grater.
Wash the cucumber, radishes, and green onion, then chop them finely. Chop the dill and press the garlic through a garlic press.
In a large bowl, mix the kefir, yogurt, cold water, lemon juice, garlic, salt, and pepper. Add the grated beets, chopped vegetables, and most of the dill. Mix and taste, seasoning as needed.
Cover the chłodnik and refrigerate for at least 30 minutes so the flavors meld and the soup chills thoroughly.
Hard-boil the eggs, peel them, and cut them into halves or quarters.
Serve the chłodnik with egg, a drizzle of olive oil, and the remaining dill. If you like, add new potatoes or a slice of bread.
Estimated nutrition
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