Chłodnik

Ingredients

Instructions

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. 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.

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.

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.

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.

Nutrition per serving

Notes

• •Using ready-cooked beetroot keeps this beginner recipe within 15 minutes; avoid pickled beetroot, which makes the soup too vinegary and sweet.
• •For the best texture, grate rather than dice the vegetables; this gives the soup its classic delicate body.
• •Serve with boiled new potatoes or rye bread for a more traditional Polish summer meal.
• •If you prefer a thinner chłodnik, add 20-40 ml more cold water just before serving.

Background