Chłodnik is a classic Polish hot-day soup, a sort of gazpacho if you will. It qualifies as summer refreshment because of the abundance of chopped fresh summer vegetables, bathed in a fuchsia-coloured cold creamy soup; it is both refreshing and satisfying. The chopped fresh cucumbers, radishes, kohlrabi, and fresh herbs will always remind you of summer. However, it can also be eaten all year round as it is a bit of a gut-health superfood.
Traditionally the soup has been made with kvas or fermented beet juice. This is a staple ingredient both in winter and summer and it is the bases of both Christmas Eve barszcz (borscht) and Chłodnik. The tartness of kvas offsets and balances the earthy sweetness of the beets. As a bit of shortcut, we use pickled-beet brine, buttermilk, and yogurt- this substitute provides both the tartness and a wealth of probiotics. In addition, the array of fresh raw vegetables and herbs, provide the benefits of prebiotics, which are found in the richness of dietary fibers that help to feed the already established good bacteria in the gut. As an added bonus, the raw garlic and dill are full of antioxidant compounds, that support digestive health, as well as being chock full of other immune-supportive, anti-inflammatory, and nutritional properties. So yes, this soup not only tastes great, but it is a bit of an overachiever when it comes to both gut health and nutritional value.
INGREDIENTS
1-Pound beets with greens (about 3 medium beets)
Kosher salt
4 Whole Allspice berries
2 English cucumbers, peeled, coarsely grated (about 1 cup)
1 Bunch radish, coarsely grated
1/2 cup Greenola slicked pickled beets, plus 1/2 cup pickled beets brine
1 1/2 Cups buttermilk
3/4 Cup yogurt
Freshly ground black pepper
4 Hard-boiled eggs, halved
2 Cups of clear vegetable stock
1/2 Cup chopped chives
1/2 Cup chopped dill
1 Tbsp fresh chopped garlic
1 Bay leaf, crumbled
1 Medium sized kohlrabi, peeled, coarsely grated
PREPARATION
Thoroughly wash the young beet root, including the stalks and leaves. Peel, and finely chop the beetroot and stalks into small pieces. Place the chopped stalks and beetroot into a saucepan, filled with 2 cups of water or vegetable stock, bay leaf, Allspice, and bring it to boil. Reduce the heat and gently simmer for approximately 20 minutes until the beets and stalks are tender. Once the beetroot has softened, remove from heat and leave to cool until completely cold, remove the bay leaf and Allspice.
While the soup is cooling, grate or finely chop the cucumbers, radishes, kohlrabi, and finely chop the herbs, Greenola pickled beets, and garlic. Gently stir in the chopped vegetables and herbs, to the cooled soup, adding the beet brine, buttermilk, and yogurt. Stir well, season to taste and refrigerate at least 45 minutes before serving.
To serve, stir thoroughly and place in bowls, topping with finely chopped fresh dill and cooled sliced hard-boiled eggs.
Bon Appetite, or Smacznego!
