Polish Cold Beetroot Soup (Chłodnik / Botwinka)
Looking pretty in pink, the Chlodnik, also known as cold borscht soup is the perfect summer dish. This mix of beetroots, buttermilk, and cucumbers, is truly creamy and refreshing!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 bunches of young beets with greens (botwina)
- 2 cup water or vegetable broth
- 3 field cucumbers
- 5 radishes
- 2 cup buttermilk
- 1 cup natural yogurt
- 2 tbsp lemon juice
- 4 tbsp chopped dill
- 3 tspp of chives
- 1/2 tsp salt
- 2 hard boiled quail eggs (or regular eggs)
Instructions
- 1
Clean your beets well. Separate the stems from bulbs, peel the bulbs and chop into slices. Chop stems into smaller chunks.
- 2
Put the beets (only bulbs) in a pot with 2 cups of water, salt, and bring to boil. Once boiling, cook for 10 minutes.
- 3
Then add greens and cook for additional 5 minutes. Then set aside to cool down entirely.
- 4
Once it's all cooled down entirely add 2 tablespoons of lemon juice to them.
- 5
Meanwhile, chop cucumbers into very thin and small chunks. Grate radishes on a medium grater. Then put it into the pot with beets.
- 6
Add buttermilk and yogurt and mix it all together.
- 7
Put it in the fridge to
- 8
Serve with chopped dill and half of a hard-boiled egg.