Chłodnik: Cold Beet Soup

by Buffy Owens

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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 you gut with each bite. And because the soup is in a lacto-fremented kefir or buttermilk base, it keeps well for over a week or more as the live pro-biotic 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 te week. 

Chłodnik: Cold Beet Soup Recipe

This colorful beet and kefir based chilled soup is the perfect gut-nourishing summer dish

Makes: 8 Cups

CHŁODNIK - Cold Beet Soup

Prep time:

Cook time:

Ingredients:
  • 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

Instructions:
  1. Wash, peel, and quarter the beets.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve topped with halved eggs, dill, green onions, and a side of warm mashed potatoes or mashed cauliflower.
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