Chilled Beet & Dill Soup
Polish chłodnik reimagined as a 15-minute chilled beet soup with tangy buttermilk, fresh dill, and crispy croutons. Vibrant, refreshing, complete as-is or with a hard-boiled egg.
- Total time
- 15 min
- Servings
- 4
- Calories
- 156
- Protein
- 6g
freshlightrefreshingpolishvegetariannut-freevegetariansmooth
Ingredients
- 15 oz canned beets (or roasted, drained)
- 1.5 cups buttermilk
- 1 cup vegetable broth (chilled)
- 3 tbsp fresh dill (chopped), plus sprigs for garnish
- ½ large cucumber (diced small)
- 1 whole lemon (juiced)
- 1 cup crusty bread (cubed, toasted for croutons)
Instructions
- 1
Toast bread cubes in a dry skillet over medium heat until golden and crisp, ~4 minutes, stirring often.
- 2
Drain canned beets and add to a blender with buttermilk, broth, and half the chopped dill.
- 3
Blend until smooth and bright pink, about 30 seconds.
- 4
Pour soup into bowls, then stir in lemon juice, remaining dill, and diced cucumber.
- 5
Season with salt and pepper to taste.
- 6
Top with toasted croutons and fresh dill sprigs. Serve immediately.
Tools you’ll need
- blender
- 12-inch skillet
- 4 serving bowls
- cutting board
- chef's knife
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