Polish Cold Beet Soup
A light and refreshing Polish cold beet soup that combines grated beets, tender beet greens, crisp cucumber, radishes, fresh herbs, and creamy yogurt. Naturally high in fiber and plant-based protein, this chilled soup is quick to prepare, perfect for summer, and easily adaptable for a healthy everyday meal.
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.
