📝 About This Recipe
A stunning, magenta-hued masterpiece from Eastern Europe, this chilled soup is the ultimate antidote to a sweltering summer day. It combines the earthy sweetness of young beets with the refreshing tang of kefir and a crisp medley of garden-fresh vegetables. This traditional recipe delivers a sophisticated balance of creamy texture and crunchy bite that has been a beloved seasonal staple for generations.
🥗 Ingredients
The Beet Base
- 2 bunches Young beets with greens (about 4-5 medium beets with fresh leaves)
- 3 cups Water or vegetable stock
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Sugar (to balance acidity)
- 1 teaspoon Sea salt (plus more to taste)
The Creamy Mixture
- 3 cups Kefir (plain, full-fat preferred)
- 1 cup Sour cream or Greek yogurt (for extra richness)
- 1 clove Garlic (finely minced or pressed)
Fresh Vegetables & Herbs
- 3 pieces Persian cucumbers (finely diced)
- 6-8 pieces Radishes (thinly sliced or grated)
- 1/2 cup Fresh dill (finely chopped)
- 1/2 cup Green onions or chives (finely sliced)
For Garnish
- 3-4 pieces Hard-boiled eggs (halved or quartered)
- 1/2 teaspoon Freshly ground black pepper
👨🍳 Instructions
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1
Separate the beet roots from the greens. Peel the beet roots and grate them using the coarse side of a box grater. Finely chop the stems and leaves.
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2
Place the grated beets and chopped greens into a large pot with 3 cups of water or stock, lemon juice, sugar, and salt.
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3
Bring the mixture to a boil, then reduce heat and simmer gently for 10-15 minutes until the beets are tender. The lemon juice is vital here as it preserves the bright pink color.
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4
Remove the pot from the heat and allow the beet base to cool completely. To speed this up, you can place the pot in an ice bath.
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5
While the beets cool, prepare the fresh vegetables. Finely dice the cucumbers and thinly slice the radishes into rounds or matchsticks.
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6
In a large mixing bowl, whisk together the kefir, sour cream (or yogurt), and the minced garlic until smooth and creamy.
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7
Once the beet mixture is cold, slowly pour it (including all the liquid) into the creamy dairy base, stirring constantly to combine into a vibrant magenta soup.
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8
Fold in the diced cucumbers, sliced radishes, chopped dill, and green onions.
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9
Taste the soup and adjust the seasoning. You may need another squeeze of lemon juice or a pinch of salt to make the flavors pop.
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10
Cover the bowl and refrigerate for at least 2 hours, though overnight is best. Chlodnik must be served ice-cold for the best experience.
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11
Just before serving, boil your eggs for 9 minutes, peel them, and cut them into halves or quarters.
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12
Ladle the cold soup into chilled bowls. Top each serving with a few pieces of hard-boiled egg and an extra sprinkle of fresh dill and black pepper.
💡 Chef's Tips
Use the youngest beets you can find; their greens are tender and packed with flavor. If the soup is too thick after chilling, thin it out with a little more cold kefir or a splash of cold sparkling water for a refreshing fizz. Do not skip the chilling time—the flavors need several hours to meld and develop their characteristic depth. For a vegan version, use a high-quality cashew yogurt and unsweetened soy kefir. If you prefer a smoother texture, you can blend the beet base before adding the fresh chopped vegetables.
🍽️ Serving Suggestions
Serve with a side of warm, buttery boiled potatoes sprinkled with dill for a classic temperature contrast. A thick slice of toasted dark rye bread with salted butter is the perfect accompaniment. Pair with a crisp, dry white wine like a Riesling or a traditional chilled shot of Polish vodka. Top with a few pieces of smoked trout or salmon for a luxurious, protein-rich variation. Serve in glass bowls or even chilled mugs to showcase the incredible neon-pink color.