Today we present a colourful, refreshing summer dish. Chlodnik – actually spelt Chłodnik – is something like the cold sister of borscht. It is an iced beetroot soup which, in the vegan version, gets its subtle acidity from plant-based yoghurt and lemon juice. The soup is found in different versions in several Slavic and Baltic countries. We know Chlodnik primarily from Polish cuisine, but the dish is also well-known and popular in Lithuania (hence the name Chłodnik litewski, which in Polish means something like Lithuanian cold bowl / cold soup / refreshment), Ukraine and Belarus. The preparation is quite simple and if you already have pre-cooked beetroot to hand, the dish can be prepared in just a few minutes.
The soup tastes best when it has been allowed to infuse properly in the fridge, but just between you and me: we ate the first half straight after cooking and photographing it and it was already delicious. So the extra waiting time is not a must, it’s just the icing on the cake.
The cold beetroot soup can be enjoyed on its own as a refreshing, light summer meal. We like to serve it with vegan sausage and/or boiled potatoes for a filling, wholesome meal. However, it could just as easily be served with bread and smoked tofu or any other plant-based protein. Feel free to comment below what your favourite side dish is.
Vegan Chlodnik – Cold Beetroot Soup
Ingredients
- 400 g beetroot
- 150 g radish
- 1/2 cucumber
- 300 g vegan yoghurt
- 300 ml plant milk
- 4 tbsp lemon juice, more if necessary
- 3 tbsp dill, roughly chopped
- 1 spring onion
- salt + pepper
Preparation
- First boil the beetroot until soft and cool under cold water. Then peel (preferably with gloves) and grate finely. Finely grate half of the radishes and cut the other half into thin slices. Finely dice the cucumber. Cut the spring onion into thin rings.
- Mix the beetroot, grated radishes, yoghurt, milk and lemon juice. Season to taste with salt, pepper and a little more lemon juice if necessary. It is best to chill and leave to infuse before serving.
- Divide the soup between plates. Serve sprinkled with spring onion, diced cucumber, radish slices and dill.
Song of the recipe:
Cold cold cold – cold as ice. That’s how the Chlodnik soup tastes best.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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