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Polish Borscht is a chilled vegetarian beet and cucumber soup, a traditional Eastern European cold beet soup known as “Chłodnik” in Polish. Chilled borscht is a popular dish in Poland and neighboring countries, particularly Lithuania and Ukraine.
Polish Borscht: Chłodnik, A Refreshing Cold Beet Soup
Chłodnik is a refreshing cold beet soup that’s perfect for any occasion. This vibrant dish combines beets, cucumbers, radishes, chives, and fresh dill in a creamy, tangy mixture of buttermilk and sour cream. The beets, cucumbers, and radishes provide a crisp and fresh flavor, while the buttermilk and sour cream add a rich, tangy depth.
Chłodnik, Russian Borscht, and Ukrainian Borscht
These beet soups are all traditional Eastern European recipes with distinct characteristics and ingredients. Here’s a comparison:
Chłodnik is a cold, creamy beet soup from Poland.
Russian Borscht is a hot, rich beet soup with cabbage and meat.
Ukrainian Borscht is a hot, hearty beet soup with beans and various vegetables.
Key ingredients in Polish Borscht: (detailed recipe in the recipe card)
Beets with leaves: These are the base of the soup, providing a vibrant color and earthy flavor.
Water or broth: For extra flavor and keeping it vegetarian use vegetable broth or try our easy homemade mushroom broth recipe. But, you can use chicken broth if you prefer.
Mini cucumbers and radishes: Add crunch and freshness.
Buttermilk and sour cream: Create a creamy and tangy base for the soup.
Dill and chives: Fresh herbs that add aromatic and flavor notes.
Tips for the Best Chłodnik:
Use Fresh Beets:
Opt for fresh, young beets for a sweeter and more tender texture. They should be firm and vibrant in color, And separate the stems from the leaves. The stems should be cooked with the beets
Add Crunch and Freshness:
Include crisp vegetables like cucumbers and radishes to add texture and freshness to the soup.
Incorporate Fresh Herbs:
Use plenty of fresh dill and chives for authentic flavor. Fresh herbs enhance the soup’s taste and aroma.
Adjust Seasoning:
Be sure to season with salt to taste. Adding lemon juice or vinegar can also enhance the flavor if you prefer a more tangy taste.
Serve Chilled:
Ensure the soup is thoroughly chilled before serving. It’s best served cold, making it a refreshing choice for warm weather.
Customize Texture:
If you prefer a smoother soup, you can blend part of the mixture. Alternatively, keep it chunky for a more rustic texture.
Make Ahead:
Chłodnik can be made ahead of time and stored in the refrigerator for up to seven days. The flavors will meld and improve with time.
Serving Suggestions
With Hard-Boiled Eggs: Garnish each serving with sliced hard-boiled eggs for added protein.
With Extra Sour Cream or Yogurt: Serve each bowl with a dollop of extra sour cream or yogurt on top for added creaminess and a tangy contrast.
Topped with Fresh Herbs: Sprinkle additional fresh dill and chopped chives on top for extra flavor and a pop of color.
This addictively delicious Polish Borscht Soup recipe was given to me by my friend Ewa Kijkowski, a fabulous cook from Poland. Ewa served it as a starter on a warm summer day, and I’m thrilled to share it with you because it is So GOOD!
Polish Borscht (Chłodnik) Chilled Beet and Cucumber Soup: Recipe Review
This dish is known for its light and refreshing qualities, ideal for warmer weather. The recipe showcases the classic flavors of traditional Polish borscht the Chłodnik, by blending beets, cucumbers, radishes, and fresh herbs into a creamy, tangy soup. Plus, it’s naturally gluten-free, so you can enjoy it without worrying about special gluten-free ingredients.
Polish Borscht, Chlodnik, Chilled Beet and Cucumber Soup
Prepare the Beets: Peel and chop the beets into small pieces. Separate the stems from the leaves and chop the stems and the leaves.
2.
In a soup pot, combine the broth or water and chopped beets and stems. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the beets are tender.
3.
Add the chopped leaves, and cook for an additional 5 minutes.
4.
Remove from heat and let the mixture cool for about an hour.
5.
Prepare the Cucumber and Radishes: While the beets are cooling, finely chop the mini cucumbers and red radishes.
6.
Place them in a bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10-15 minutes.
7.
Combine the Ingredients: Once the beet mixture is cool, stir in the chopped cucumbers, radishes, dill, chives, buttermilk, and sour cream. If desired, add lemon juice or apple cider vinegar to taste. Mix well and taste for seasoning. Adjust salt if needed.
8.
Chill and Serve: Refrigerate the soup until it is completely chilled.
9.
Serve cold, garnished with additional herbs, a hard-boiled egg, and a dollop of yogurt or sour cream if desired.
Nutrition Info
Per Serving (6 servings): Calories: 107 | Protein: 4.3 g | Carbohydrates: 7.7 g | Fat: 5.7 g | Fiber: 1.2 g | Sodium: 517 mg | These values are approximations and can vary depending on specific ingredient and quantities.
Ewa’s Irresistible Polish Borscht Soup
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