Chłodnik – Polish cold beet soup – is a variation of the classic red borscht. Served cold, this fresh-tasting and delicious pink soup is quick and easy to prepare and is a summer staple in Poland.
This beautifully pink soup is refreshing and full of flavour. It’s nutritious and low in fat, and gets its sweetness from the gorgeous beets and a gentle sourness from the yoghurt. Just like its cousin Gazpacho (a Spanish chilled tomato soup), it is best served during the hot summer days. I urge you to bookmark this recipe for a sunnier day, when the produce is at its freshest and in peak season!
Chłodnik – Polish Cold Beet Soup
- 3 large beets
- 4-5 radishes
- 1/2 cucumber
- 1 garlic clove
- 600 g unsweetened soya yoghurt
- 150 ml beet juice
- bunch of chives, finely chopped
- 350 ml vegetable stock
- salt and pepper to taste
- Preheat the oven to 200C. Individually wrap the beets in aluminium foil, place in the middle of the oven and roast for 30-40 minutes or until soft.
- Meanwhile, finely chop the radishes, cucumber and garlic. Place them in a large pot together with the yoghurt, beet juice, chives and vegetable stock.
- Once cooked, remove the beets from the oven and let cool completely. Once cool, peel and coarsely grate beets (you may want to wear gloves!). Add to the pot, and mix to combine. Season to taste, cover and place in the fridge for at least 30 minutes. Adjust seasonings, if desired.
- Serve cold with a dash of cold vegan friendly cream or yoghurt.