Ewa’s Irresistible Polish Borscht SoupPolish Borscht, Chlodnik, Chilled Beet and Cucumber Soup
- Prep Time:
- 15 min
- Cooking Time:
- 20 min
- Serves:
- 6
Ingredients
2 cups vegetable broth, homemade mushroom broth, or water
6 young beets with leaves (beet greens)
6 mini cucumbers
6 red radishes
Fresh dill, chopped (about 2 tablespoons)
Chives, chopped (about 2 tablespoons)
2 cups buttermilk
1 cup sour cream (18%)
1-2 tbsp lemon juice or apple cider vinegar, to taste (optional)
1 tsp sea salt, or to taste
Instructions
- Prepare the Beets: Peel and chop the beets into small pieces. Separate the stems from the leaves and chop the stems and the leaves.
- 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.
- Add the chopped leaves, and cook for an additional 5 minutes.
- Remove from heat and let the mixture cool for about an hour.
- Prepare the Cucumber and Radishes: While the beets are cooling, finely chop the mini cucumbers and red radishes.
- Place them in a bowl, sprinkle with 1 teaspoon of salt, and let them sit for 10-15 minutes.
- 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.
- Chill and Serve: Refrigerate the soup until it is completely chilled.
- 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.
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