Cool lithuanian chlodnik for hot days

Cool lithuanian chlodnik for hot days

By
From
Polska
Serves
8-10
Prep
60 mins
Photographer
Laura Edwards

The name chłodnik comes from the word chłód (cold), which perfectly exemplifies that the purpose of this popular soup is to cool you down on a hot summer’s day.

Chłodnik is traditionally made from beetroot with the addition of yoghurt, crunchy vegetables and, most importantly, it’s served straight from the fridge. In Mazowsze, we mostly eat it with hard-boiled eggs, yet for this Lithuanian version I’ve added some cold smoked chicken breast instead. As this soup originates from Lithuania, I have honoured its roots, but feel free to swap the chicken breast for hard-boiled eggs.

Ingredients

Quantity Ingredient
1kg young beetroot, with stalks
2 litres water
large bunch radishes, diced
1 large cucumber, peeled and diced
bunch dill, finely chopped
bunch chives, finely chopped, plus extra to garnish
250ml soured cream
250ml natural yoghurt
1 lemon, juiced
caster sugar, to taste
salt, to taste
white pepper, to taste
sliced smoked chicken breast, to serve

Method

  1. Finely chop the beetroot, including the stalks. Add to a large pan with the water and place over a high heat. As soon as it comes to a simmer reduce the heat and cook for about 40 minutes, until the beetroot is tender when pierced with a knife. Remove from the heat and allow to cool for about 1–1½ hours.
  2. When cool, add the radishes, cucumber, dill and chives to the pan. In a separate bowl, mix together the soured cream, yoghurt and lemon juice and then stir into the pan. Season to taste with sugar, salt and pepper. (I usually add the same amount of salt and sugar and just a bit of pepper but it is important that you taste and adjust to your liking.) Mix everything thoroughly. Transfer to a serving bowl and chill in the fridge for at least 1 hour before serving.
  3. To serve, pour the chilled soup into each bowl, then top with sliced smoked chicken and some reserved chives. You can also use hard-boiled eggs, in place of the smoked chicken to top the soup.
Tags:
polish
eastern european
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