This vibrant Polish cold beet soup, known as Chłodnik, is a refreshing and nutrient-packed dish perfect for warm days.
Loaded with fiber-rich beets, plant-based protein from yogurt, and fresh herbs, it’s naturally low in saturated fat and calories.
Quick to prepare and easily refrigerated, it’s a healthy, satisfying, and colorful option for everyday meals.
Polish Cold Beet Soup
Equipment
- Large Pot (1)
- Grater – 1
- Knife (1)
- Cutting Board – 1
- Spoon (1)
- Measuring cups and spoons (1 set)
- Mixing Bowl – 1
- Refrigerator
Ingredients
- 2 small beets with greens or 1 medium beet + greens from 2 beets
- 2 –3 tablespoons lemon juice
- 1⅔ cups 400 ml water or vegetable stock
- 3¼ cups 750 g natural or Greek yogurt (optional: mix with buttermilk or kefir)
- 3 –4 tablespoons fresh dill finely chopped
- 4 tablespoons chives finely chopped
- 10 radishes coarsely grated
- 1 cucumber 6 in / 15 cm, peeled and coarsely grated
- 1 garlic clove crushed
- Salt and pepper to taste
- Optional: hard-boiled eggs for serving
Instructions
- Prepare the Beets and Greens: Start by thoroughly washing your beets and their greens to remove any dirt or grit. Peel the beets carefully using a vegetable peeler, making sure to remove the outer skin without wasting the flesh. Then, grate the beets coarsely using a box grater or food processor for uniform pieces. Chop the beet greens finely, including both leaves and tender stems, to add flavor and nutrients. Set both aside separately in a clean bowl.
- Cook the Beet Base: Place the grated beets and chopped greens into a large pot. Pour in 1⅔ cups (400 ml) of water or vegetable stock depending on your preference. If you are using water, season lightly with approximately 1½ teaspoons of fine sea salt. Add 2–3 tablespoons of fresh lemon juice, which will enhance the color of the beets and give a refreshing zing to your soup. Cover the pot with a lid and bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat and let it simmer for 5 minutes until the beets are just tender but still hold their texture.
- Cool the Beet Mixture: After simmering, remove the pot from the heat and allow the beet mixture to cool to room temperature. Cooling is essential for maintaining the creamy consistency of the yogurt later and for achieving the classic chilled taste of Chłodnik. This step also prevents the yogurt from curdling when added. For faster cooling, you may transfer the beet mixture to a wide bowl to allow heat to dissipate more quickly.
- Prepare Fresh Vegetables and Herbs: While the beet mixture is cooling, prepare the remaining fresh ingredients. Peel and coarsely grate the cucumber, and coarsely grate the radishes for a crisp, refreshing bite. Finely chop the dill and chives. Crush the garlic clove using a garlic press or the flat side of a knife. Gather all these ingredients, as they will be combined with the cooled beet base to create layers of fresh flavor and aroma.
- Combine Yogurt and Vegetables: Once the beet mixture has cooled completely, transfer it to a mixing bowl if it isn’t already there. Add 3¼ cups (750 g) of natural or Greek yogurt, or a yogurt-buttermilk/kefir combination for a slightly tangy flavor. Gently fold in the grated cucumber, radishes, finely chopped dill and chives, and the crushed garlic. Stir thoroughly using a large spoon until all ingredients are evenly incorporated, creating a smooth, creamy, vibrant pink soup with flecks of green and white.
- Adjust Seasoning: Taste your soup carefully and adjust the seasoning as needed. Add salt and freshly ground black pepper to suit your preference. If you used vegetable stock earlier, make sure you season now because stock already contains flavor, and additional salt may not be necessary.The goal is a perfectly balanced flavor where the earthy sweetness of the beets is complemented by the tangy yogurt and fresh herbs.
- Chill for Optimal Flavor: Transfer the soup to a covered container or leave it in the mixing bowl and refrigerate for at least 30 minutes, ideally 1–4 hours, to allow the flavors to meld and the soup to become refreshingly cold. Chilling not only enhances the taste but also makes the texture smooth and satisfying, perfect for a summer lunch or light dinner.
- Serve with Optional Toppings: Before serving, give the soup a gentle stir to recombine any settled ingredients. Ladle it into bowls and optionally top with slices of hard-boiled eggs for added protein and richness. You may also sprinkle a few extra fresh herbs on top for visual appeal and flavor. Serve immediately while cold, or keep refrigerated until ready to enjoy.
- Storage Tips: Any leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the yogurt base may separate upon thawing. Always stir well before serving leftovers to restore its creamy consistency.
Notes
- Use fresh, firm beets with vibrant greens for the best flavor and color. Avoid overcooked or overly large beets, which can become woody.
- You can use water for a lighter version or vegetable stock for a richer, more savory base. If using stock, season only after combining all ingredients.
- Greek yogurt, natural yogurt, or a yogurt-buttermilk/kefir blend works well; avoid sour cream or crème fraîche as their high fat content can make the soup heavy.
- Chill the soup thoroughly for at least 30 minutes, preferably up to 4 hours, to allow the flavors to meld and achieve that refreshing cold taste.
- This soup is not suitable for freezing due to the yogurt base, which can separate.
Chef’s Secrets: Boost Flavor And Texture
The secret to an unforgettable Chłodnik lies in balancing flavors and textures.
Use a mix of beet flesh and tender greens to retain earthy sweetness and subtle bitterness.
Fresh herbs like dill and chives provide brightness and aroma, while raw grated cucumber and radish add crispness.
Don’t skip the lemon juice—it enhances color, lightens the soup, and adds a refreshing tang.
Gently fold ingredients together to avoid breaking the beets and maintain visual appeal.
For a creamier texture, you can blend part of the beet base before adding yogurt, but leave some grated beets for bite.
Serving Suggestions: Perfect Meal Pairings
Serve this cold beet soup as a light lunch, a starter for a summer dinner, or a colorful addition to a brunch spread.
Pair it with hearty rye bread or warm whole-grain rolls for a satisfying contrast.
Topping with sliced hard-boiled eggs boosts protein and adds richness, while a sprinkle of extra fresh dill makes it visually appealing.
For a more substantial meal, serve alongside roasted vegetables or a simple grain salad, which complements the refreshing soup without overpowering its delicate flavors.
Storage Tips: Keep Soup Fresh Longer
Store leftover Chłodnik in an airtight container in the refrigerator for up to three days.
Stir gently before serving to recombine any settled ingredients.
Avoid freezing, as the yogurt base can separate and affect texture.
If you want to prepare in advance for a gathering, make the beet base one day ahead, refrigerate it, and then combine with yogurt, vegetables, and herbs just before serving to maintain freshness and vibrancy.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Substitute the yogurt with unsweetened plant-based yogurt such as soy, almond, or coconut yogurt.
Ensure it’s thick and unsweetened to maintain the creamy texture and fresh flavor.
2. Can I use cooked beets instead of raw?
Absolutely. If using roasted or boiled beets, grate them after cooling.
Skip the initial simmer step, but still combine with greens, yogurt, and other fresh ingredients for the same vibrant flavor.
3. How long can I refrigerate the soup?
Store in an airtight container for up to 3 days.
Chilling allows flavors to develop, but after 3 days, the texture and taste may start to deteriorate. Do not freeze.
4. Can I adjust the thickness of the soup?
Yes. For a thinner soup, add more cold water, stock, or a splash of buttermilk.
For a creamier, richer soup, reduce the liquid slightly or increase yogurt.
5. Can I add other vegetables or herbs?
Definitely. You can include finely diced bell peppers, spring onions, or a handful of fresh parsley.
Keep additions subtle to preserve the traditional flavor profile, but don’t be afraid to experiment for extra color and texture.
