ReceptnaptárCold beetroot and kefir soup with dill (chłodnik litewski)
Chłodnik litewski is the pink, cold soup of the Polish summer: cooked beetroot, kefir, sour cream, sour dill pickle and masses of fresh dill. Its name means Lithuanian cold soup, and it is a shared heritage of the two countries. It needs hardly any cooking, which makes it ideal in a heatwave, and cubes of boiled egg make it more substantial. It almost glows on the plate.
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Ingredients
Method
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- Peel the beetroots and grate them finely.
- In a bowl, mix the kefir and sour cream until smooth.
- Stir in the grated beetroot.
- Add the diced pickle.
- Crush the garlic and add it to the soup.
- Season with salt and pepper and sprinkle with chopped dill.
- Cover and chill in the fridge for at least 1 hour, until ice cold.
- To serve, garnish with the diced boiled egg and add ice cubes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- With ready-cooked beetroot the soup is done in minutes, and the work comes down to little more than grating and stirring.
- Chill it for at least an hour, because it is at its best ice cold, and that is also when the flavours truly come together.
- You can use buttermilk or yogurt instead of kefir, but it is the gentle tang of kefir that gives the true flavour.
Frequently asked questions
What is the best way to serve it?
With boiled egg and ice cubes, traditionally alongside hot boiled potatoes with dill. This contrast of hot and cold is especially good in the height of summer.
How long does it keep?
For 2 days in the fridge, but add the egg and ice only when serving. As it stands, the colour deepens and the dill grows stronger.
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