This easy to make Polish Chilled Beet Soup (Chlodnik) is a delicious, refreshing soup popular in Poland during warmer months. It contains both beets as well as beet greens!
BEETROOT SUMMER SOUP (CHLODNIK)
This Polish Chilled Beet Soup (Chlodnik) is a refreshing vegetarian dish, popular especially during summer months in Poland. As it’s summer and we are expecting a heat wave here in the UK any day now (:O) I thought I’d introduce this delicious yogurt beet soup on my blog.
I usually make ‘healthy’ adjustments to traditional Polish recipes but this soup is really nutritious and simply perfect the way it’s always been prepared.
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What I love most about chlodnik, apart from the taste, is that it contains both the beet roots AND greens! Beet greens are very underrated despite being full of goodness and flavour. Plus nothing gets wasted!
Another great thing about this soup is the fact that once it reaches boiling point you have to remove it from the heat! So the vegetables retain maximum nutritional value.
This also means that this chilled beet soup doesn’t really require boiling! So it’s a very quick and convenient dish.
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Making this easy beet soup involved a visit to Unicorn, a vegetarian grocery shop in Manchester, UK. This is the only place I know where beet greens don’t get chopped off! Visiting that shop is a treat in itself, as it stocks a large variety of organic locally sourced fresh fruit, vegetables and herbs as well as lots of fabulous hard to come by products.
This healthy chlodnik soup requires a bit of chopping and grating but is very easy to make. All you do is bring the beets and greens to the boil, turn off the heat, allow to cool and combine with the other ingredients. It’s that simple!
So without further ado I give you chlodnik.
This easy to make Polish Chilled Beet Soup (Chlodnik) is a delicious, refreshing soup popular in Poland during warmer months - it uses both beets as well as beet greens!
- 2 medium beets with greens
- 3 tablespoons lemon juice
- 1 and 2/3 cup water
- 750 ml natural yogurt
- 2-3 tablespoons dill finely chopped
- 2 tablespoons chives finely chopped
- 10 radishes coarsely grated
- Cucumber 15 cm long, peeled, coarsely grated
- 1 garlic clove crushed
- 1 and 1/2 teaspoon sea salt plus plenty of pepper
- Serve with hard boiled eggs optional
Peel the beets and grate (coarsely). Finely chop the greens (with stems). Place all in a large pot, add the water, 1 teaspoon of salt, lemon juice, cover and bring to boil. Remove from the heat and leave to cool.
Once the beet mixture has cooled add the remaining ingredients, season to taste and stir thoroughly. For best results leave in the fridge for a few hours before serving. Yields 6-8 portions.
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