Name: Chlodnik (Cold Polish Beet Soup)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Polish
Ingredients: 4 or 5 young, tender beets, with tops if possible; 1/2 teaspoon salt; 2 cucumbers, peeled and grated; 6 radishes, grated; 3 tablespoons fresh dill, chopped; 2 green onions (white and green parts), chopped; 4 cups plain yogurt; 4 cups kefir or buttermilk; 1 cup sour cream; salt and pepper, to taste; 3 hard boiled eggs, quartered

Description

A colorful, healthy, cold soup for summer

Ingredients

Scale

4 or 5 young, tender beets, with tops if possible
1/2 teaspoon salt
2 cucumbers, peeled and grated
6 radishes, grated
3 tablespoons fresh dill, chopped
2 green onions (white and green parts), chopped
4 cups plain yogurt
4 cups kefir or buttermilk
1 cup sour cream
salt and pepper, to taste
3 hard boiled eggs, quartered

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Instructions

Prepare the beets by removing and dicing the stems up to the leaves
Add the chopped stems to a large soup pot
Peel and grate the remaining beet roots, add to the pan
Add enough water just to cover the beets, add salt
Simmer until tender, about 15 minutes
Cool the beet mixture
Add the cucumbers, radishes, dill, green onions, yogurt, kefir, and sour cream.
Season with salt and pepper
Chill and serve garnished with hard boiled egg

Notes

Now that I know the proper way to make this, I usually substitute two jars of grated beets for the whole beets, and simply combine all of the ingredients and chill – 10 minutes max prep time.