Chłodnik Litewski (Chilled Beet Soup)
An ideal dish for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup, and reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1bunch small beets (about 5 small beets) with greens attached (about 1 1/2 pounds total)
- 1 ½pounds yellow baby potatoes
- Salt and freshly ground black pepper
- 1pound Persian cucumbers (about 6), peeled, quartered lengthwise then sliced 1/4-inch thick
- 1teaspoon granulated sugar
- 2cups kefir or buttermilk
- 1cup sour cream
- ⅓cup finely chopped fresh dill, plus more for garnish
- ⅓cup finely chopped fresh chives, plus more for garnish
- 4radishes, quartered then thinly sliced
- 6soft-boiled eggs, for garnish
- Flaky sea salt
Instructions
Step 1
Roast the beets: Heat the oven to 400 degrees. Thoroughly wash the beets and greens under cold running water. Separate the greens from the beets and trim the top and bottom tips of the beets. If any beets are particularly large, halve them. Tightly wrap the beets individually in aluminum foil and place them onto a rimmed baking sheet. Bake until the beets are fork-tender, about 40 minutes. (If they’re still too firm after 40 minutes, bake further, checking every 5 to 10 minutes.)Step 2
While the beets roast, cook the potatoes: Bring a medium saucepan of well salted water to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes. Drain and let cool. Once cooled, halve the potatoes or quarter them, if particularly large.Step 3
Meanwhile, add the cucumbers to a colander, sprinkle with 1 teaspoon salt and toss to coat. Let sit in the sink for at least 15 minutes, allowing excess liquid to drain.Step 4
Roughly chop the beet greens into ½-inch pieces, then add to a medium saucepan and cover with cold water. Add sugar and a big pinch of salt, then bring to a boil over high. Once the liquid comes to a boil, reduce heat to low and simmer until tender, 5 to 7 minutes. Drain, then set beet greens aside to cool.Step 5
Unwrap the cooked beets from the foil and set aside to cool. Once cool, remove the outer skin by peeling it with your hands. It should come away easily. (Consider using kitchen gloves for this task, to avoid staining hands.) Chop into small, 1/2-inch pieces and set aside.Step 6
Add the kefir and sour cream to a large bowl and whisk together until combined. Add the cooked beets and beet greens, dill, chives, half the cucumbers and half the radishes. Mix together gently until combined and the soup takes on a lovely pink hue. Season to taste with more salt and pepper.Step 7
Chłodnik can be served right away, but it’s typically chilled in the refrigerator for at least an hour (and up to 2 days), as its color intensifies with time. To serve, spoon a serving of the potatoes into the bottom of each bowl, then ladle the soup on top. Garnish with the remaining cucumbers and radishes, a halved soft-boiled egg, some dill, some chives and some flaky sea salt, if you like.