Polish Cold Beet Soup - Chłodnik

Tap an ingredient or step to check it off.

1. 1Step 1: Peel and grate raw beets (use rubber gloves to avoid staining your hands). Cook the grated beets in a large pot or Dutch oven with some vegetable broth (or water) until soft, about 10 minutes, then let cool completely. To speed cooling, place the pot in a sink with a few inches of icy cold water.
2. 2Step 2: Grate the cucumber using a box grater (no need to peel it) and grate or chop the radishes. Chop the herbs and set aside.
3. 3Step 3: To the pot with cooled beets (with liquid), add kefir, yogurt, prepped cucumber, radishes, and herbs, and stir well. Season with salt and pepper, add lemon juice and apple cider vinegar (if using). If you have red borscht concentrate, add it now (you can skip the vinegar then).
4. 4Step 4: Cover the pot and chill the soup in the fridge for at least 3 hours.
5. 5Step 5: Serve in soup bowls topped with a quartered warm or cold hard boiled egg on top.