Chłodnik: Cold Beet Soup
by Buffy Owens
This recipe is one of my favorite summer Polish dishes!
Traditionally, Chłodnik is served with warm mashed potatoes. Together they create a combination that is rich with flavors, varying textures, and contrasting temperatures. Every bite is a sensorial delight.
Chłodnik (pronounced h-wo-d-neek, meaning cooler) is perfect for those hot summer days. Plus, this lacto-fortified bowl of flavor will nourish your gut with each bite. And because the soup is in a lacto-fremented kefir or buttermilk base, it keeps well for nearly a week as the live probiotic bacteria feed on the sugary starches in the veggies. It's one of those great dishes that can nourish your palate for days on end.
I usually double or triple the recipe below so that we can sip and chew throughout the week.
Chłodnik: Cold Beet Soup Recipe
This colorful beet and kefir based chilled soup is the perfect gut-nourishing summer dish
Makes: 8 Cups
- 3 Medium Beets,cooked, chilled, 2 cubed and 1 grated
- 6 Radishes, grated
- 2 Lemon Cucumbers, grated (or other variety)
- 1 Garlic Clove
- 1/4 cup Parsley, chopped
- 1/4 cup Fresh Dill, chopped
- 4 stalks Green Onions, chopped
- 1 liter Organic Grass-fed Whole Buttermilk or Kefir
- 1/2 cup Organic Grass-fed Whole Plain Yogurt
- 1 Cup Bone Broth
- 1 cup Lacto-Fermented Pickle Juice
- 1 Lemon Juiced
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper, fresh cracked
- 4 Hard Boiled Eggs
- Wash, peel, and quarter the beets.
- Bring a medium pot of filtered water or bone broth to a boil. Add the beets and boil for 15-18 minutes until tender. Drain the water and reserve in a jar to repurpose. Cool the beets in the fridge in a glass or ceramic container.
- Boil water for the eggs. Cook eggs for 8-10 minutes. Once the eggs are cooked, transfer them to a pot of ice water. Remove the shell when cold enough to handle, and slice each egg in half.
- Grate cucumbers, radishes and 1 beet (best to use a food processor). Chop remaining 2 beets into bite size cubes. Crush the garlic with a press or mince it with a knife. Chop dill, green onions and parsely. Juice the lemon, collect one cup of beet/bone broth, and collect a cup of juice from a lacto-fermented jar of pickles.
- Pour the kefir, yogurt and sour cream or crème fraîche into a large bowl. Whisk with a fork until well incorporated. Add all veggies, spices and herbs, save for the eggs and enough herbs to garnish.
- Serve topped with halved eggs, dill, green onions, and a side of warm mashed potatoes or mashed cauliflower.