Chłodnik

Nutrition · per serving

Steps

1. 1

   Put the eggs in a small saucepan, cover with water, bring to a boil, then simmer for 9 minutes for hard-boiled yolks. Drain and cool under cold running water so they peel easily.

   2 large eggs
2. 2

   While the eggs cook, grate the cooked beetroot on the coarse side of a grater. Coarsely grate the cucumber and radishes as well. Finely chop the dill and chives. If the cucumber seems very watery, give it a light squeeze so the soup stays creamy rather than diluted.

   200 g cooked beetroot, peeled120 g cucumber100 g radishes10 g fresh dill10 g fresh chives
3. 3

   In a bowl, whisk the buttermilk, sour cream, cold water, lemon juice, salt, and black pepper until completely smooth. A smooth base helps the beet colour disperse evenly into the classic bright pink soup.

   400 ml buttermilk80 g sour cream100 ml cold water10 ml lemon juice4 g fine salt1 g black pepper
4. 4

   Stir the grated beetroot, cucumber, radishes, dill, and chives into the buttermilk base. Mix well and taste; add a touch more salt or lemon juice if needed. The flavour should be lively, tangy, and gently earthy.

   200 g cooked beetroot, peeled120 g cucumber100 g radishes10 g fresh dill10 g fresh chives400 ml buttermilk80 g sour cream100 ml cold water10 ml lemon juice4 g fine salt1 g black pepper
5. 5

   Peel the eggs and halve them. Ladle the chilled soup into bowls, top each portion with an egg, and serve immediately. If you have a few extra minutes, the flavour improves after a short chill.

   2 large eggs

Origin & History

Chłodnik is a classic Polish cold soup served in summer, closely related to beet-based chilled soups found across Eastern Europe and the former Polish-Lithuanian Commonwealth. The Polish version is known for its vivid pink colour from beetroot and its refreshing mix of cultured dairy, crunchy vegetables, and herbs.