CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)
This classic Polish soup (which has close cousins across Eastern Europe) is the ultimate in summer refreshment: Cool, creamy, and gently crunchy from cucumbers, with a gorgeous fuchsia color that makes it even more unforgettable.
Provided by Adina Steiman
Categories Soup/Stew Summer Freeze/Chill Beet Egg Sour Cream Dill Dinner Lunch Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
- Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
- Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
- Do Ahead
- Soup can be made 2 days ahead; cover and chill.
CHLODNIK - COLD POLISH BEET SOUP
Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.
Provided by becky joslin
Categories Borscht
Time 3h
Yield 4
Number Of Ingredients 11
Steps:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.7 g, Cholesterol 71.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 454 mg, Sugar 11.3 g
CHLODNIK - COLD POLISH BEET SOUP
Cold Polish beet soup is a refreshing soup that can be easily prepared the day before.
Provided by becky joslin
Categories Borscht
Time 3h
Yield 4
Number Of Ingredients 11
Steps:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 169.9 calories, Carbohydrate 15.7 g, Cholesterol 71.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.9 g, Sodium 454 mg, Sugar 11.3 g
CHILLED BUTTERMILK SOUP
Categories Soup/Stew Dairy Vegetable Freeze/Chill No-Cook Quick & Easy Summer Chill Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Whisk together buttermilk, sour cream, and salt in a bowl, then stir in remaining ingredients. Chill 15 minutes before serving.
CHLODNIK (COLD BEET SOUP WITH SHRIMP AND POTATOES )
Make and share this Chlodnik (Cold Beet Soup With Shrimp and Potatoes ) recipe from Food.com.
Provided by Chef Kate
Categories Vegetable
Time 4h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Grate the beets; place in an earthenware container with 2 tablespoons of vinegar; let marinate one hour.
- Peel and cut the vegetables (except the beets) into small dice; cook the diced potatoes in boiling water with a pinch of salt, drain and reserve.
- Place the beets in a saucepan and cover with 8 cups of water; bring to the boil; reduce the heat and let cook for 10 minutes.
- Add a pinch of salt and a teaspoon of sugar; cook 10 minutes longer.
- Drain the beets, reserving the cooking liquid.
- While the beets are cooking, bringing alarge pot of water to a boil.
- Peel the shrimp; place into boiling water and cook until they are pink (do NOT overcook).
- Drain and chop coarsely.
- Place the beet cooking liquid into a bowl, whisk in the sour cream, add the beets, radish, green onion, cucumber, potatoes, shrimp, lemon juice, dill and the remaining tablespoon of vinegar.
- Season with pepper, salt and ½ teaspoons sugar, cover and refrigerate for two hours.
- Pour into serving bowls, sprinkle each with dill fronds and chopped hard-boiled eggs, and garnish with lemon slices if desired.
Nutrition Facts : Calories 517.4, Fat 18.6, SaturatedFat 9.2, Cholesterol 357.1, Sodium 360.2, Carbohydrate 55.4, Fiber 8.3, Sugar 15.6, Protein 36.4
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- Place grated beets in a 2 quart saucepan. Fill the pot with water until the beets are covered by about 1 inch. Heat, uncovered, over medium-low for 45 minutes. (You want the mixture to steam, but never reach a boil. Boiling will create a bit of a bitter flavor in the final soup.) After 45 minutes, remove the pan from the heat and refrigerate until cool. (This can be done ahead of time, and you can leave your beets chilling up to 48 hours in the fridge.)
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- [it’s worth wearing kitchen gloves for this task] Gently shake off excess water from leaves and stems. Chop them with a knife into pieces, roughly 0.6 in /1.5cm long. Leave them aside in a separate bowl.
- Without peeling the beetroots, chop them into larger pieces - if they’re small, you can leave them whole.
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