The history

OK, yes. It looks like Barney the Dinosaur overdid it with the alcohol and took a trip to the toilet. But I promise you, chlodnik is one of the tastiest cold soups around.
In fact, chlodnik comes from the word for “cold” in Polish (chłód) so it could actually be translated as “cold soup”. Moreover, this dish has its roots in Lithuanian cuisine, specifically from the time of the Grand Duchy of Lithuania.

The recipe

Print Recipe
Chodnik - Traditional cold soup
chlodnik 2
Course Main Dish
Cuisine Polish
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 120 minutes
Servings
people
Ingredients
  • 1 kg beetroots with stalks
  • 2 litres water
  • a bunch of radishes diced
  • 1 large cucumber peeled and diced
  • juice of one lemon
  • 250 ml sour cream
  • 250 ml yoghurt
  • a bunch of dill
  • a bunch of chives
  • salt to taste
  • pepper to taste
  • sugar to taste
  • eggs (one for each portion to be served)
Course Main Dish
Cuisine Polish
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time 120 minutes
Servings
people
Ingredients
  • 1 kg beetroots with stalks
  • 2 litres water
  • a bunch of radishes diced
  • 1 large cucumber peeled and diced
  • juice of one lemon
  • 250 ml sour cream
  • 250 ml yoghurt
  • a bunch of dill
  • a bunch of chives
  • salt to taste
  • pepper to taste
  • sugar to taste
  • eggs (one for each portion to be served)
chlodnik 2

Instructions on how to make chlodnik

Get your beetroot on and finely chop it, including the stalks. Add it to a large pot with the water and put the burner on high heat. Once it starts simmering, reduce the heat and cook for around 40 minutes. After this time, the beetroot should be tender, so remove the pot and let it cool down, for around an hour.

While you’re waiting for the beetroots to cool down, chop everything else and keep them on hand to add to the pot once cooled down. Add the rest of the ingredients (except the eggs) and place the soup in the fridge for an hour so it can cool down further.

Serve chilled, with a boiled egg on top and some extra chives.

Listen to this while cooking.

Enjoy.