---
title: Polish Cold Beet Soup (Chłodnik)
description: Polish Cold Beet Soup (Chłodnik) is a super healthy and refreshing summer meal that’s light but satisfying. It is made with cooked beets, probiotic-rich yogurt and kefir, crunchy cucumber and radishes, and a ton of fresh herbs. Serve it on its own or with a hard boiled egg for an extra protein boost.
image: https://www.whollytasteful.com/wp-content/uploads/2021/07/1-2.jpg
cook time: 10 minutes
tags: chlodnik, cold beet soup, Polish cold beet soup
nutrition:
  calories: 132 kcal
  fat: 5 g
  saturated fat: 3 g
  carbohydrates: 15 g
  sugar: 12 g
  protein: 7 g
  fiber: 1 g
  sodium: 340 mg
  serving size: 1 serving
source: https://www.whollytasteful.com/polish-cold-beet-soup-chlodnik/#recipe
servings: 6
yield: 6 servings
cuisine: Lithuanian, Polish
course: soups
time required: 30 minutes
prep time: 20 minutes
---

Peel and grate raw @beets{2-4}(leaves and stems removed). Cook the grated beets in a #pot{} or Dutch oven in some @vegetable broth{1 ½ cups} or @water{} until soft (about ~{10%minutes}) and let cool completely. I usually put the pot with beets in a sink with a couple inches of icy cold water to speed up the cooling process.

Grate the @English cucumber{1} using a box grater (no need to peel it) and grate or chop up the @radishes{6-8}. Chop the @fresh dill{¼ cup}(chopped) and @fresh chives{2 tablespoons}(chopped) and set aside.

To the pot with cooled beets (with liquid) add @kefir{2 cups} (or 3 cups if not using yogurt), @plain yogurt{2 cups}, prepped @English cucumber{1}, @radishes{6-8}, and herbs and stir well. Season with @salt{1.5%tsp} and @ground black pepper{} to taste and add @lemon{½}(juiced) and @apple cider vinegar{2 tablespoons}(optional).

Cover the pot and chill the soup in the fridge for at least ~{3%hours}.

Serve in soup bowls topped with a quartered warm or cold hard boiled @egg{} on top.

> Note: Using gloves is recommended when handling raw beets.