Refreshing chłodnik soup

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If it’s the middle of the summer, at least in some parts of Europe, it is time for the refreshing chłodnik soup. The heat hasn’t struck Gdańsk yet boring, so I don’t know what summer feels like anymore. Nevertheless, this soup is perfect for summers days, with it’s cool tangy taste and amazing beautiful color heart.

Summer in a bowl…refreshing chłodnik soup

The refreshing chłodnik soup is a popular cold soup as well in Poland, as in other European countries. It is served typically during the warm season. It can be quite a challenge if you will ever visit Poland and fancy to try it during the cold seasons. One of my Polish amigos, also a foodie, gave me the recipe for a delicious soup so you can prepare it at home. The soup is based on young beetroots, fresh cucumber, kefir or buttermilk and a handful of freshly cut dill. It is mostly served with a hard boiled egg. First time I heard about it, I was very skepticalnotsure. Albeit, I didn’t  like beetroot, dill or cucumber 3 years ago. I throughly enjoy beets these days nice and have acquired a taste for dill.

The most difficult aspect of the soup is chopping the vegetables. But you can easily solve this by grating them. Personally I don’t like the texture of it, so I prefer to go the extra mile and chopknife them myself. Once this is done, it’s just a matter of mixing all the ingredients.

 

Ingredients

5 young beets
1 tablespoon (15 ml) lemon juice (from half of lemon)
1/2 teaspoon sugar
1 large cucumber (or 2-3 small ones)
4 radishes
2 garlic cloves
4 cups (1 L) kefir (or buttermilk)
1 and 1/2 cups (400 grams) Greek yogurt
salt and pepper
1 bunch of dill, finely chopped

Yields 6 servings
For serving, add 1 hard boil egg per serving

Directions

  1. Peel the beets and dice them in small cubes. Heat about 500 ml of water with the lemon juice and sugar. Once it reaches boiling point, add the diced beets and boil for about 12 minutes or until soft. Scoop the beets out and let them cool completely. If you find the beets with leaves, these are eatable. You can either chiffon them and add them in the soup or use for a salad.
  2. In the meantime, dice the radishes and the cucumber in small cubes (you can peel the cucumber or not, as you prefer). Mix them with the finely chopped garlic, kefir, yogurt, salt and pepper
  3. Once the beets cooled completely, add them over the vegetable and kefir mixture and give it a good stir
  4. Serve cold with a hard boiled egg, sprinkled with finely chopped dill
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