Chlodnik Recipe: Polish Cold Beet Soup with Kefir

Polish chlodnik with young beets is a vibrant pink cold soup filled with crunchy raw vegetables and fresh herbs. Its base combines cooked, chilled beet greens and roots with kefir and plain yogurt. Cucumber and radishes provide crispness, while hard-boiled eggs make each serving more substantial. This authentic Polish food recipe follows a simple sequence: cook the young beets first, let them cool thoroughly, and only then stir in the cultured dairy.

Ingredients

For 4 servings, prepare:

1 bunch of young beets with greens, about 500 g
400 ml water
500 ml plain kefir
400 g plain yogurt
1 garden cucumber or part of an English cucumber, about 150 g
1 bunch of radishes, about 150 g
1 small clove of garlic
half a bunch of fresh dill
half a bunch of fresh chives
1 tablespoon lemon juice, plus extra to taste if needed
salt and black pepper to taste
4 hard-boiled eggs for serving

Step-by-Step Instructions

Prepare the beet greens. Trim the small beet bulbs from the stems and leaves. Discard any damaged foliage and wash everything thoroughly, paying close attention to soil near the base of the stems. Peel the beets thinly and dice them finely. Chop the stems and leaves, keeping them separate from the diced roots.
Cook the beets. Place the diced beetroots into a pot, pour in 400 ml of water, and add the lemon juice. Bring to a boil, then simmer over low heat for about 10 minutes. If the pieces are cut larger and remain firm, give them a few extra minutes.
Add stems and leaves. Stir in the chopped stems, cook for 3 minutes, then add the chopped leaves and cook for another 2 minutes. The beetroots should be tender but not mushy. Remove the pot from heat and allow the mixture to cool down completely. Keep the cooking broth, as it forms the flavorful base of the soup.
Boil the eggs. Place the eggs in a small saucepan, cover with cold water, and bring to a rolling boil. Cook for about 8 minutes from the boiling point, then transfer them into cold water. Once cool, peel them and store them in the refrigerator.
Chop the fresh vegetables. Rinse the cucumber and radishes. Peel the cucumber if its skin is tough or bitter, then dice it finely or grate it on coarse holes. Slice the radishes into small dice or thin half-moons. Finely chop the dill and chives. Mince the garlic or crush it with a pinch of salt.
Combine the ingredients. Pour the kefir and yogurt directly into the chilled beet mixture with its broth. Whisk until smooth, then stir in the cucumber, radishes, garlic, and most of the chopped herbs. Season with salt and black pepper. Taste and add extra lemon juice if desired.
Chill and serve. Cover the bowl and refrigerate for at least one hour. Stir again before serving and check the seasoning. Ladle into chilled bowls, top with halved hard-boiled eggs, and garnish with the remaining fresh dill and chives.

Timing and Yield

Active prep and cooking take around 35 minutes. You will also need time for the cooked beets to cool completely, followed by at least one hour of chilling in the refrigerator. This recipe makes 4 generous servings.

Practical Tips and Variations

Keep temperatures cold. The cooked beets and cooking broth must be thoroughly chilled before adding the kefir and yogurt. This prevents curdling and helps the soup reach an icy serving temperature faster.
Adjust the consistency. If the soup turns out thicker than you prefer after chilling, stir in a splash of cold kefir or chilled boiled water. For a richer, thicker texture, reduce the amount of cooking broth used initially.
Season after chilling. Flavors soften once food is thoroughly chilled. Final adjustments to salt, pepper, and lemon juice are best made right before ladling into bowls.
Vary the garnishes. Hard-boiled eggs can be omitted or served alongside the bowls. Cold boiled potatoes cut into bite-sized cubes are another classic Polish side dish that pairs well with chlodnik.
Maintain crunch. Dice the cucumbers and radishes shortly before assembling. If you prepare the soup hours in advance, keep part of the diced raw vegetables in an airtight container in the fridge and add them to individual bowls just before eating.

FAQ

Can I make chlodnik without fresh beet greens?

Yes. You can use standard cooked, peeled beets grated coarsely. While you will miss the texture of the stems and leaves, fresh cucumber, radishes, and herbs still deliver characteristic freshness. Skip boiling the greens and dilute the dairy with a little cold water if necessary.

Do you cook the soup after adding kefir?

No. Only the beet roots, stems, and leaves are cooked. Cultured kefir and yogurt are stirred into the cold liquid. Chlodnik is strictly a cold soup that relies on proper chilling, not reheating.

How long does chlodnik keep in the fridge?

Store chlodnik in a covered container in the refrigerator and enjoy within 2 days. Keep peeled hard-boiled eggs in a separate container and add them fresh to each serving. Do not re-chill soup that has been left sitting out at room temperature for an extended period.