QiMeal
Chłodnik Litewski
Chłodnik Litewski · ready in 1 h 58 min · 4 servings · 236 kcal per serving · easy · 12 ingredients
A classic Polish summer soup: vivid pink, tangy with buttermilk, packed with young beets and served ice-cold with egg and herbs.
- Prep
- 28 min
- Cook
- 1 h 30 min
- Total
- 1 h 58 min
- Serves
- 4
- kcal
- 236
- Difficulty
- easy
Ingredients · 4 servings
- 500 gYoung beetroot, with greens, washed and trimmed
- 180 gCucumber, washed
- 100 gRadish, trimmed
- 600 mlButtermilk, chilled
- 250 gNatural yogurt, chilled
- 20 gFresh dill, chopped (to serve)
- 15 gChive, chopped (to serve)
- 4Hard-boiled egg, peeled
- ½Lemon, juiced
- 1 tspSalt
- ½ tspBlack pepper, freshly ground
- 300 mlWater
Equipment
stovetop, refrigerator, pot, colander, large bowl, grater, knife, cutting board, measuring jug, spoon, deep bowl, ladle
Instructions
- Mise En Place
Gather and measure all ingredients; set out a pot, colander, bowl, grater, knife, cutting board, measuring jug, spoon, and deep bowls. · 10 min
What to look for: All ingredients and tools are ready before cooking begins.
- Cook Beet Roots
Cook beet roots in 300 ml water with 2 g salt until tender, then lift them out, cool, peel if needed, dice small, and reserve the pink liquid. · 25 min
What to look for: The beet roots are tender and the cooking liquid is deep pink.
- Blanch Beet Greens
Blanch beet greens and stalks in the hot beet liquid for 2 minutes, drain, spread to cool, then chop finely. · 5 min
What to look for: The greens turn darker, soften slightly, and still look fresh.
- Tint Dairy Base
Whisk buttermilk and natural yogurt in a large bowl, then stir in 200 ml cooled beet liquid until the base turns evenly bright pink. · 5 min
What to look for: The dairy base is smooth and evenly rosy pink.
- Fold Vegetables In
Grate cucumber, slice radish, then fold them with diced beetroot and chopped greens into the pink dairy base without crushing the vegetables. · 8 min
What to look for: Small beet pieces, green leaves, cucumber, and radish are evenly suspended.
- Season And Chill
Season with lemon juice, 4 g salt, and black pepper, stir gently, cover, and refrigerate for at least 60 minutes until very cold. · 1 h
What to look for: The covered soup is vivid pink and thoroughly chilled.
- Serve Very Cold
Serve very cold in deep bowls, topping each portion with 2 egg halves, fresh dill, and chive just before eating. · 5 min
What to look for: Each bowl has a bright pink surface with egg halves and green herbs on top.
Nutrition (per serving)
| kcal | 236 |
|---|---|
| Protein | 17 g |
| Carbohydrates | 19 g |
| of which sugars | 18 g |
| Fat | 9 g |
| of which saturated | 4 g |
| Fibre | 5 g |
| Sodium | 977 mg |
Nutri-ScoreB
Allergens
Contains: milk, eggs
Ingredient substitutions
Young beetroot
- Young beetroot with greens: Use small young bulbs with fresh leaves for the proper color and mild flavor.
Cucumber
- Radish: Use only if cucumber is unavailable; the soup will be sharper and less juicy.
Radish
- Cucumber: Use more cucumber for crunch, though the peppery radish bite will be reduced.
Buttermilk
- Natural yogurt: Thin with reserved beet cooking liquid to keep the soup pourable.
Natural yogurt
- Buttermilk: The soup will be lighter and less creamy.
Fresh dill
- Chive: Use only in a pinch; dill is the classic herbal note.
