Recipe for: Beetroot Cold Soup (Polish, Traditional Version with Buttermilk) - photo 1
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Recipe for: Beetroot Cold Soup (Polish, Traditional Version with Buttermilk)

Spicy Soups Regional Cuisine of Poland 30 min Easy 30 views ~33.24 PLN * - (0)
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Description

Beetroot cold soup is a classic, refreshing Polish cold soup, perfect for summer days. It is made with a base of sour dairy drink (here: buttermilk) and cooked, intensely red beetroots, along with fresh vegetables and aromatic herbs. It has a pleasant, slightly earthy taste of beetroots with a tangy note from the buttermilk and lemon juice, highlighted by fresh dill and chives. It is most often served chilled, with halves of boiled eggs, sometimes with sour cream for a milder character. The dish is colorful and decorative — the deep pink-red color is contrasted by the green sprinkle of herbs and the white egg halves.

Ingredients Used

Ingredients (14)

Servings:
4
  • Beets (raw) 600 g
  • Buttermilk 800 g
  • Cucumber 1 pcs (~300 g)
  • Radish 100 g
  • Chicken egg 2 pcs (~120 g)
  • Spring onion 2 bunch (~100 g)
  • Garlic 2 clove (~10 g)
  • Lemon juice 30 ml
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Chives 0.3 bunch (~30 g)
  • Salt 0.2 pinch (~5 g)
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Sugar 5 g
  • Sour cream 60 g
💰 Estimated dish cost: ~33.24 PLN (8.31 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the beets

1

Check if you have cooked beets. If you are using ready-made ones (store-bought or from the previous day) — peel them under running water and dry. If you have raw beets: wash them with a brush, trim the ends, and place them in a pot, covering them completely with cold water. Add a teaspoon of salt and cook over medium heat for 30–40 minutes (depending on size), until a toothpick goes smoothly into the largest beet.

Ingredients: Salt
Use a large pot and a metal vegetable brush. The cooked beets are soft when pierced with a toothpick. If you're short on time, use store-bought cooked beets — you'll save about 30 minutes.

Cutting and processing vegetables

2

Cool the beets to room temperature. Grate the beets on a coarse grater or cut them into small cubes — grated will be creamier, while cubed will provide texture. Cut the cucumber lengthwise, scoop out the seeds with a spoon if they are large, then cut into small cubes. Slice the radishes thinly or cut them into small cubes. Finely chop the spring onion completely, including the green part. Chop the dill and chives very finely.

Ingredients: Cucumber, Radish, Spring onion, Dill, Chives
Use a grater with large holes or a sharp knife. The cutting board should be stable — placing half a dish towel underneath will prevent slipping. If you prefer a smooth cold soup, use an immersion blender to blend the grated beet with buttermilk.

Eggs

3

Place the eggs in a small pot, cover with cold water so that the water covers the eggs by about 2 cm. Set over medium heat and once boiling, cook for exactly 9 minutes to achieve a hard yolk without a green ring. After cooking, immediately rinse with cold water and cool. Peel and cut in half just before serving.

Use a small pot and a spoon to remove the eggs. Cooling in cold water stops the cooking process and makes peeling easier.

Mixing the base with dairy ingredients

4

In a large bowl, pour in the buttermilk. If you are using cream — first whisk it with a few tablespoons of buttermilk to prevent it from curdling. Add the grated or chopped beetroot to the buttermilk. Stir with a wooden spoon or whisk until the ingredients are evenly combined — the soup should have a uniform pink color with visible pieces of beetroot (or a smooth consistency if you are blending).

Ingredients: Buttermilk, sour cream
Use a large, stainless steel or ceramic bowl (at least 2 l) to mix the ingredients freely. If blending, use an immersion blender and blend briefly to avoid making a completely smooth paste — leave some texture.

Seasoning

5

To the bowl with buttermilk and beets, add chopped green onion, cucumber, radish, finely chopped dill, and chives. Add the garlic pressed through a garlic press (if using). Pour in the lemon juice. Add a teaspoon of salt (5 g) and a pinch of pepper; if the soup seems too sour, add a bit of sugar (maximum one teaspoon). Mix thoroughly and taste — the flavor should be balanced between sweet-sour and herbal.

Ingredients: Spring onion, Cucumber, Radish, Dill, Chives, Garlic, Lemon juice, Salt, Black pepper, Sugar
Add salt and juice gradually — it's better to add more salt later than to oversalt. Use a tasting spoon and try after each addition of spices.

Cooling

6

Cover the bowl with plastic wrap or a plate and place it in the refrigerator for at least 20 minutes to allow the flavors to meld and the soup to chill properly. If you're short on time, place the bowl in a larger bowl filled with ice and stir every few minutes for 10–15 minutes.

The best is to chill for at least 30 minutes, but 20 minutes is enough if you are using cold ingredients. Make sure the bowl is tightly covered so the cold soup doesn't absorb any odors from the fridge.

Final touches and serving

7

Before serving, taste the cold soup again and season with salt, lemon juice, or a bit of sugar if needed. On a plate or in bowls, arrange the portions: pour in the cold soup, place halved eggs on top, and sprinkle with extra dill and chives. You can also add a few slices of radish for decoration.

Ingredients: Dill, Chives, Radish
Use flat, wide bowls — the cold soup looks nicer on a light plate. Serve immediately after taking it out of the fridge.

Alternatives and Additions

8

If you want a creamier version, add 1–2 tablespoons of sour cream directly to the serving. You can substitute buttermilk with kefir or thick natural yogurt (1:1 ratio). For a vegan version, use plant-based kefir and omit the eggs.

Ingredients: sour cream, Buttermilk
Additional cream is optional and changes the character of the soup to a milder one. If you are replacing dairy, be sure to season additionally with lemon juice.

Fun Fact

💡

Beetroot soup has its roots in Eastern European and Lithuanian cuisine; the classic 'choribnik' or 'cold borscht' was popular as a cooling meal on hot days. In Poland, it takes on many local variations, often with buttermilk, kefir, or sour milk.

Best for

letni obiad piknik przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve very chilled, preferably in shallow bowls. Garnish with halved eggs, fresh dill, and chives. A crispy baguette or dark bread pairs perfectly for serving.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 2 days. Before serving again, mix well and season with fresh lemon juice if needed. Freezing is not recommended (changes the texture of the vegetables and buttermilk).

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