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Beetroot Chłodnik

Vegetarian Dishes Soups 30 min Easy 23 wyświetleń ~25.59 PLN - (0)
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Description

Beetroot cold soup is a light, refreshing cold soup originating from Polish cuisine, particularly popular in spring and summer when fresh beet greens are available. It has an intense pink-red color, a mildly sour taste (depending on the kefir and lemon juice used), and fresh herbal notes of dill and green onions. Traditionally, it is served with hard-boiled eggs and young potatoes, making it a nutritious yet light meal. Perfect as a lunch, a quick dinner on warmer days, or an appetizer during family gatherings. Visually, it attracts attention with the contrast of the white egg and green herbs against the creamy-pink soup.

Ingredients Used

Ingredients (13)

Servings:
4
  • Botwinka 2 pęczki (~600 g)
  • Kefir 800 g
  • Cucumber 1 szt. (~300 g)
  • Radish 100 g
  • Spring onion 0.6 pęczek (~30 g)
  • Chicken egg 4 szt. (~240 g)
  • Lemon juice 20 ml
  • Water 500 ml
  • 🌿 Przyprawy
  • Dill 1.5 pęczki (~30 g)
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Potatoes 4 szt. (~600 g)
  • Sour cream 100 g
💰 Szacowany koszt dania: ~25.59 PLN (6.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of young beet greens

1

Wash the beetroot under cold running water. Separate the leaves from the roots: hold the roots with one hand and the leaves with the other, cut or snip with a knife. Gently scrub the roots with a brush; you don't need to peel them if they are young; cut the roots into slices or cubes about 1 cm thick for quick cooking. Chop the leaves to a width of 1 cm.

Ingredients: Botwinka
Use a cutting board with a gripping edge and a sharp chef's knife. For a very fine texture, you can chop the leaves more finely. Don't throw away the stems — they also have flavor and cook them together with the leaves.

Cooking

2

Place the chopped beetroot roots into a medium pot (about 2–3 l). Pour in 500 ml of cold water to partially cover the vegetables (it doesn't need to be completely submerged). Bring to a boil over high heat, then reduce the heat to medium and cook for 12–15 minutes — smaller pieces will cook faster. Check with a fork: the root should be soft but not falling apart.

Ingredients: Botwinka, Water
Use a pot with a diameter of 18–20 cm. A lid is not needed all the time — leaving it on raises the temperature and prolongs cooking. If the water reduces too much, add 50–100 ml of hot water.
3

In the meantime, cook the eggs: place the eggs in a small pot, cover them with cold water so that the water covers the eggs by about 2 cm. Bring to a boil over medium heat, and once boiling, cook for 8–10 minutes for hard-boiled eggs. After cooking, transfer the eggs to a bowl of cold water for 5 minutes to make them easy to peel.

Use a spoon to gently lower the eggs in to avoid cracks. For perfect yolks, cook for 9 minutes and immediately cool.

Cooking (optional)

4

If you want to serve the cold soup with young potatoes: place the potatoes (if whole, washed, unpeeled) in a separate pot, cover with cold water, add 1 teaspoon (about 5 g) of salt, and cook for 12–15 minutes from the moment of boiling, until they are soft when pierced with a fork.

Ingredients: Salt
Use a pot of appropriate size; young potatoes cook faster than old ones. If the potatoes are large, cut them in half.

Finishing the soup

5

When the roots of the beet greens are soft (after about 12–15 minutes), remove the pot from the heat. Leave about 200–250 ml of hot broth in the pot, and pour the rest into a separate container (you can use it as a base for another soup). To the remaining hot broth, add the chopped beet greens and finely chopped green onion (white part) — the hot liquid will soften the leaves in about 1–2 minutes. After 1–2 minutes, remove the soup from the heat and let it cool for about 10–12 minutes.

Ingredients: Botwinka, Spring onion
Use a strainer or slotted spoon to drain some of the broth. Do not cook the leaves for longer than 2 minutes, as they will lose their color and freshness.
6

In a large bowl, combine the kefir with 20 ml of lemon juice. Whisk or stir vigorously with a spoon until the mixture is smooth. Gradually add 150–200 ml of cooled beetroot broth to the kefir, mixing continuously to equalize the temperature and prevent the kefir from curdling.

Ingredients: Kefir, Lemon juice, Water
Use a large bowl and a whisk or fork. Important: gradually add the hot broth (straining) to avoid curdling the kefir.
7

In a bowl with kefir and broth, add diced cucumber, sliced radishes, chopped dill, and green onion (the green part of the spring onion). Season with salt and pepper: add 2–3 g of salt and 1–2 pinches of pepper, mix, and taste. If the cold soup is not sour enough, add a little more lemon juice (5 ml at a time).

Ingredients: Cucumber, Radish, Dill, Spring onion, Salt, Black pepper, Lemon juice
Use a spoon to stir and taste after each seasoning. Add the cucumber last to keep it crunchy.

Cooling and Serving

8

Chill the cold soup in the fridge for at least 15 minutes (you can also add ice cubes, but quick dilution will result in a loss of flavor). Serve very cold: place half a boiled egg in each bowl and, if using, a few cooked young potatoes next to or in the bowl. Optionally, you can add a spoonful of sour cream on top of each serving.

Ingredients: Sour cream
Use cool bowls or plates with a wide rim to keep the soup cold for a long time. Additionally, you can add a teaspoon of cream to enhance the flavor.

Cleaning and final tips

9

Remove the leftovers, rinse the board and knife. The leftover broth from the beet greens can be cooled and used as a base for sauces or vegetable cocktails. If the cold soup is too thick, dilute it with a small amount of chilled kefir or water and season again to taste.

Ingredients: Kefir, Water
Use a sponge to wash the dishes and set the clean utensils aside to dry. Pay attention to airtight containers when storing leftovers.

Fun Fact

💡

Chłodnik has a long tradition in Poland as a cold soup made from fermented dairy products and beets; young beet greens appeared as an ingredient in regional cuisines in spring when young beets and fresh herbs were available.

Best for

obiad w ciepły dzień wiosenny lunch rodzinne spotkanie

Tips

🍽️ Serving

Serve the cold soup very chilled in wide bowls. For effect, place a white half of an egg in the center and sprinkle with fresh dill. Serve young potatoes separately on a small plate next to it or in the same bowl, depending on preference.

🥡 Storage

Store in an airtight container in the refrigerator for up to 48 hours. With longer storage, kefir may lose its freshness and flavor. Do not freeze the cold soup. Before serving, stir and adjust the seasonings, as the flavor may become slightly dull.

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