Chłodnik (Polish Beet & Beet Greens Soup)

Ingredients

• 1.5 lb medium fresh beets with greens attached
• 4 cups low-sodium vegetable broth
• ½ cup fermented beet juice (or red wine vinegar)
• 1 whole large cucumber, English or hothouse
• 4 whole large radishes
• 3 tablespoons fresh dill
• 2 tablespoons fresh chives
• ½ cup sour cream or Greek yogurt
• 2 whole large eggs
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Start by separating the beet greens from the beet roots. Rinse the greens thoroughly under cold water to remove any soil. Roughly chop them and set aside. Scrub the beet roots under running water to clean away dirt, then trim off any remaining stems.

2. 2

   Fill a medium pot with water and bring to a boil over high heat. Carefully add the whole beet roots and reduce heat to medium. Simmer until a fork pierces the thickest part easily, about 15–20 minutes. You want the beets fully tender but not falling apart.

3. 3

   While the beets cook, set up an ice bath: fill a large bowl with ice and cold water. Once the beets are done, use a slotted spoon to transfer them to the ice bath. Let them cool for 3–4 minutes until you can handle them comfortably.

4. 4

   Once cool, rub each beet with your fingers or a paper towel — the skin should slip off easily. Discard the skin. Dice the peeled beets into 1/4-inch cubes and set aside. Reserve 1 cup of the beet cooking water.

5. 5

   Dice one large English cucumber (skin on) into 1/4-inch cubes. Slice 4 large radishes very thin on a mandoline or with a sharp knife — aim for paper-thin rounds. Roughly chop 3 tablespoons of fresh dill. Slice 2 tablespoons of fresh chives. Hard-boil the 2 eggs: place them in a small saucepan, cover with cold water, bring to a boil, remove from heat, and let sit covered for 10 minutes. Peel and halve them when cool.

6. 6

   In a large pot or bowl, combine the reserved 1 cup of beet cooking water, 4 cups of cold vegetable broth, and 0.5 cup of fermented beet juice (or red wine vinegar if using). Stir gently to combine. The mixture should be a rich deep-red color.

7. 7

   Add the chopped beet greens, diced cooked beets, diced cucumber, and sliced radishes to the broth. Stir in 1 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning — it should be bright, slightly tangy, and well-balanced.

8. 8

   Cover the pot and refrigerate for at least 2 hours (or up to 24 hours). Cold soup tastes best when it has time for the flavors to meld. The soup should be thoroughly chilled before serving.

9. 9

   To serve, ladle the chilled soup into bowls, dividing the vegetables evenly. Top each bowl with a generous dollop of sour cream or Greek yogurt (about 2 tablespoons per bowl), two halves of hard-boiled egg, a pinch of fresh dill, and a few slices of fresh chives. Serve immediately while still cold.

Tools you’ll need

• medium pot
• large pot or serving bowl
• slotted spoon
• large bowl
• small saucepan
• mandoline or sharp knife
• cutting board
• measuring spoons and cups
• whisk or spoon for stirring

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