Dorata’s Cold + Creamy Beet Soup (Chlodnik)

Dorata’s Cold + Creamy Beet Soup (Chlodnik)

AuthorJulie

Cold + Creamy Beet Soup (Chlodnik)

2-3 beets, peeled and coarsely grated
chicken or vegetable stock or water
1/2 large (or 2 small) cucumbers, finely chopped or coarsely grated
1 dill pickle, finely chopped or coarsely grated
a few radishes, finely chopped
a few green onions, finely chopped
1 cup buttermilk
1/2 cup sour cream
salt and pepper, to taste
Vegata, if you have it, to taste
chopped fresh dill and/or chives
hard boiled eggs, halved, for serving

1

Place the beets in a medium pot or Dutch oven. If there are greens still attached, wash and chop them (and the stems) and add them to the pot too. Cover with water or stock and bring to a simmer; cook until the beets are tender. Remove from the heat and set aside to cool completely.

2

Stir in the cucumbers, pickle, radishes, green onions, buttermilk and sour cream, and add more stock if the soup seems thick. Season with salt and pepper and Vegata, if you have it. Stir in some dill and/or chives, saving some to sprinkle on top. Refrigerate for at least an hour, or for up to a few days.

3

Serve well chilled, garnished with hard boiled egg halves. Serves 4.

Category

Ingredients

 2-3 beets, peeled and coarsely grated
 chicken or vegetable stock or water
 1/2 large (or 2 small) cucumbers, finely chopped or coarsely grated
 1 dill pickle, finely chopped or coarsely grated
 a few radishes, finely chopped
 a few green onions, finely chopped
 1 cup buttermilk
 1/2 cup sour cream
 salt and pepper, to taste
 Vegata, if you have it, to taste
 chopped fresh dill and/or chives
 hard boiled eggs, halved, for serving

Directions

1

Place the beets in a medium pot or Dutch oven. If there are greens still attached, wash and chop them (and the stems) and add them to the pot too. Cover with water or stock and bring to a simmer; cook until the beets are tender. Remove from the heat and set aside to cool completely.

2

Stir in the cucumbers, pickle, radishes, green onions, buttermilk and sour cream, and add more stock if the soup seems thick. Season with salt and pepper and Vegata, if you have it. Stir in some dill and/or chives, saving some to sprinkle on top. Refrigerate for at least an hour, or for up to a few days.

3

Serve well chilled, garnished with hard boiled egg halves. Serves 4.

Dorata’s Cold + Creamy Beet Soup (Chlodnik)
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