Best 3 Chlodnik Cold Polish Beet Soup Recipes
Chłodnik, pronounced hwłod-neek, is a refreshing and colorful cold beet soup that is a staple of Polish cuisine. It is typically served during the hot summer months and is made with a variety of ingredients, including beets, cucumbers, radishes, dill, and kefir or buttermilk. The soup is often garnished with hard-boiled eggs, chives, and fresh dill. Chłodnik is a healthy and flavorful soup that is perfect for a light lunch or dinner.
This article provides three different recipes for chłodnik, so you can find the perfect one to suit your taste. The first recipe is for a traditional chłodnik made with kefir or buttermilk. The second recipe is for a vegan chłodnik made with coconut milk. And the third recipe is for a chłodnik with a spicy kick, made with horseradish and chili peppers. No matter which recipe you choose, you're sure to enjoy this delicious Polish soup.
POLISH COLD BEET SOUP CHLODNIK RECIPE
The pink Polish cold beet soup called Chlodnik offers a cooling respite from the hot summer heat and tastes perfect with boiled eggs!
Provided by Karolina Klesta
Categories Soups
Time 25m
Number Of Ingredients 9
Steps:
- Wash all the veggies.
- Finely dice the beets, leave the beet leaves.
- Cover diced beets with water, add vinegar and ¼ tbsp of salt. Cook until soft.
- In the meantime, chop the beet leaves.
- Finely dice the radish and cucumber.
- When the cooked beets and water are cold, add kefir or buttermilk and mix.
- Add radish, cucumber, chopped beet leaves, and season with salt and pepper. If you want the soup to be sour, you may add more vinegar.
- Serve with fresh chopped dill and hard-boiled eggs. The soup tastes best the next day or at least 2 hours after making.
Nutrition Facts : Calories 282 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 290 milligrams cholesterol, Fat 10 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1225 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHLODNIK - COLD POLISH BEET SOUP
Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.
Provided by becky joslin
Categories Borscht
Time 3h
Yield 4
Number Of Ingredients 11
Steps:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.7 g, Cholesterol 71.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 454 mg, Sugar 11.3 g
CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
Tips:
- For the best flavor, use fresh, organic beets. If you can't find fresh beets, you can use canned beets, but be sure to rinse them well before using.
- To make the soup ahead of time, cook the beets and let them cool completely. Then, store the soup in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve the soup, garnish it with fresh dill, sour cream, and a hard-boiled egg.
- Chlodnik is a versatile soup that can be served hot or cold. It's also a great way to use up leftover beets.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Conclusion:
Chlodnik is a delicious and refreshing soup that's perfect for a summer meal. It's also a great way to get your daily dose of vegetables. With its vibrant color and unique flavor, chlodnik is sure to be a hit with your family and friends. So next time you're looking for a new soup recipe to try, give chlodnik a try. You won't be disappointed!
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