Polish Chilled Beet and Kefir Soup (Chłodnik)

Why You’ll Love This Recipe

• Vivid fuchsia, ultra-refreshing cold soup that tastes like summer in a bowl.
• Crunch from cucumber and radish meets creamy, tangy kefir and sweet beets.
• Make-ahead friendly—flavors bloom as it chills.
• A complete meal with warm, buttered young potatoes and jammy-yolk eggs.

Grocery List

• Produce: Young beets (with greens if possible), cucumber, radishes, fresh dill, chives, garlic, lemon, baby new potatoes
• Dairy: Kefir, unsalted butter, eggs
• Pantry: Fine sea salt, black or white pepper, sugar, white wine vinegar (or extra lemon juice)

Full Ingredients

Beets and Base

• 3 medium young beets (about 450 g), greens reserved if attached
• 1 liter cold kefir (4 cups; whole-milk or low-fat)
• 1/2 cup chilled beet cooking liquid or cold water (120 ml)
• 2 tbsp fresh lemon juice or white wine vinegar
• 1 small garlic clove, finely grated or pressed (optional)
• 1 tsp fine sea salt, plus more to taste
• 1 tsp sugar
• 1/4 tsp freshly ground white or black pepper

Crunchy Mix-ins

• 1 medium cucumber (about 200 g), 1/4-inch dice
• 6 radishes (about 100 g), thinly sliced or matchsticked
• 1/2 cup finely chopped fresh dill (20 g), packed lightly
• 3 tbsp finely chopped chives (or green onion tops)

Eggs and Potatoes

• 4 large eggs
• 600 g baby new potatoes (1.3 lb), scrubbed
• 3 tbsp unsalted butter (42 g)
• 1 tbsp finely chopped dill, for potatoes
• Fine sea salt, to season cooking water and potatoes

To Finish

• Extra dill fronds and chives
• Freshly ground pepper

Step-by-Step Instructions

Step 1: Simmer the beets and reserve their color

Scrub beets and trim greens, reserving the greens if attached. Place beets in a pot, cover with cold water by 5 cm/2 inches, and add 1 tsp vinegar or lemon juice to preserve color. Bring to a boil over high heat, then reduce to a lively simmer (about 95°C/203°F) and cook until a knife slips in easily, 25–35 minutes depending on size. Reserve 1/2 cup (120 ml) beet cooking liquid and chill it. Rinse beets under cold water and rub off skins. Coarsely grate the beets. If using greens, blanch the finely chopped stems and leaves in boiling water for 30–60 seconds, then chill in ice water and drain well.

Step 2: Cook the eggs

Bring a small pot of water to a full boil (100°C/212°F). Lower in the eggs and cook for 10 minutes for firm yolks with a tender center. Transfer to an ice bath until cool, then peel and halve lengthwise. Cover and refrigerate until serving.

Step 3: Cook and dress the young potatoes

Place the potatoes in a pot, cover with cold salted water (1 tsp salt per liter/quart), and bring to a boil. Reduce to a gentle boil and cook until just tender, 12–15 minutes. Drain well. While hot, toss with the butter, 1/2 tsp salt (or to taste), and 1 tbsp chopped dill. Keep warm, covered, for serving alongside the chilled soup.

Step 4: Prep the crunchy vegetables and herbs

Dice the cucumber and slice the radishes. Finely chop the dill and chives. Pat the cucumber and radishes dry with a towel to limit excess water in the soup, keeping the texture crisp and the color vibrant.

Step 5: Whisk the kefir base

In a large bowl or jug, whisk together the cold kefir, 1/2 cup chilled beet cooking liquid (or cold water), lemon juice or vinegar, salt, sugar, pepper, and garlic (if using). The base should taste tangy-salty with a whisper of sweetness. Adjust salt or acid to your liking.

Step 6: Combine, chill, and finish

Fold the grated beets, blanched greens, cucumber, radishes, dill, and chives into the kefir base. If you prefer a thinner soup, whisk in a bit more cold water, 1–2 tbsp at a time. Cover and chill for at least 60 minutes (and up to 24 hours) to let the flavors marry and the color intensify. To serve, ladle into cold bowls, top each with 2 egg halves, and scatter with extra dill and chives. Offer freshly ground pepper. Serve the warm buttered young potatoes on the side.

Pro Tips

• Acid locks in color: a spoonful of lemon juice or vinegar in the beet pot keeps the soup vividly pink.
• Chill everything: the soup tastes best very cold—chill the bowl and serving spoons if you can.
• Keep it crisp: pat cucumbers and radishes dry before adding to prevent a watery soup.
• Use beet greens: blanching the tender greens adds color, nutrients, and a classic touch.
• Adjust thickness: thin with cold water or beet liquid; thicken with a few spoonfuls of plain yogurt.

Variations

• Roasted beet version: roast beets at 200°C/400°F until tender (45–60 minutes) for deeper sweetness; cool, grate, and proceed.
• Dairy swap: substitute half the kefir with buttermilk or plain yogurt for a slightly creamier, tangier profile. For a plant-based take, use unsweetened plain plant kefir and vegan butter.
• Herb twist: add a spoonful of chopped tarragon or parsley, or replace chives with finely sliced spring onions.

Storage & Make-Ahead

The soup base (with beets) keeps well refrigerated for up to 3 days. For the crispest texture, add cucumber, radishes, and fresh herbs within 12–24 hours of serving. Hard-boiled eggs can be cooked and peeled up to 3 days ahead. Boil potatoes right before serving; they lose their texture if chilled. Leftover buttered potatoes reheat gently in a covered pan with a splash of water.

Nutrition (per serving)

Approximate values (1/4 of recipe, including 150 g potatoes and 3/4 tbsp butter): 460–500 calories; 20–24 g fat; 45–55 g carbohydrates; 18–22 g protein; 5–6 g fiber; 700–900 mg sodium. Calculated using whole-milk kefir; values will vary with ingredient brands and substitutions.