CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
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Bob Henry
[email protected]This soup is a great make-ahead meal.
Cabbaas Axmed
[email protected]This soup is a bit time-consuming to make, but it's worth it.
TNS entertainment
[email protected]I followed the recipe exactly and my soup was perfect.
Toli Ngozo
[email protected]This soup is way too sweet for my taste.
Joshua Carrillo
[email protected]I'm not sure what went wrong, but my soup turned out really bland.
Jackie Woodard
[email protected]This soup is a great way to get your kids to eat their vegetables.
GothicGrim30 Asham
[email protected]I made this soup with coconut milk instead of buttermilk and it was delicious!
kayemba ibrahim
[email protected]This soup is so versatile. You can add or remove ingredients to suit your taste.
Buhle Buhl
[email protected]I'm so glad I found this recipe. It's a new favorite of mine.
Emanuela Lila
[email protected]This soup is a great way to use up leftover beets.
Jacobia Moses
[email protected]I love the color of this soup! It's so vibrant and beautiful.
Murad Jatt
[email protected]This soup is perfect for a hot summer day. It's light and refreshing, and it's packed with nutrients.
Ansarshah Ansarshah
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The buttermilk and cucumbers balance out the sweetness of the beets perfectly.
Chetri Brother
[email protected]This soup is so easy to make and it's so flavorful. I will definitely be making it again.
Christian Korang
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
Priyankara Mp
[email protected]This soup is so refreshing and delicious! I love the combination of the sweet beets, tangy buttermilk, and crunchy cucumbers. It's the perfect summer soup.