Chlodnik - Cold Polish Beet Soup recipe

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3 beets with leaves and stems - beets peeled and chopped, leaves sliced
water to cover
1 cup chicken stock
1 small cucumber, grated
1 hard-cooked egg, chopped
⅓ cup chopped fresh dill
3 small green onions, thinly sliced
1 pint buttermilk
½ cup sour cream
⅓ lemon, juiced
½ teaspoon ground black pepper

Nutrition Info

169.9 calories
carbohydrate: 15.7 g
cholesterol: 71.8 mg
fat: 8.7 g
fiber: 2.2 g
protein: 8.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 454 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -


  1. Cover beets with water in a pot and bring to a boil, cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.

  2. Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

Recipe Yield

4 servings

Recipe Note

Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.

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