Polish Chłodnik Litewski – Refreshing Cold Beet Soup

When summer hits and the last thing you want to do is turn on the oven, there’s nothing better than a bowl of chłodnik litewski — the prettiest, pinkest soup you’ll ever meet. Made with young beets, cooling kefir, crunchy cucumber, and lots of fresh herbs, this Polish cold beet soup is what I grew up eating on hot days with a wedge of buttered potato on the side and a hard-boiled egg nestled right in the bowl.

It’s earthy, creamy, tangy, and so full of garden flavor it almost tastes like sunshine in a bowl. If you’ve never made chłodnik before, this recipe is the perfect place to start.

What You’ll Need

• A medium-large pot (for cooking the beets)
• Knife and cutting board
• Mixing bowl
• Spoon or whisk
• Fridge space for chilling
• Optional: gloves (to avoid pink hands)

Ingredients & Simple Swaps

Here’s what you’ll need for this cold Polish soup, and how you can make it your own:

2 lbs young beets with greens – If you can’t find them with tops, swap in Swiss chard or spinach for the greens.

2 cups vegetable broth or water – Broth adds a little depth, but water works fine.

2 cups buttermilk – Kefir or a mix of kefir and yogurt works too.

1½ cups sour cream (18%) – Can use full-fat Greek yogurt or smetana.

2 small cucumbers – Peeled and diced. Any crisp variety is great.

½ garlic clove – Minced or finely grated for that nice zing.

2 tbsp chopped chives + 2 tbsp chopped dill – Or more, if you love herbs!

1 tsp lemon juice or white vinegar – Just a splash for brightness.

Salt and pepper – To taste, always.

4 hard-boiled eggs – For garnish. Optional but highly recommended.

Extra chives and dill – To sprinkle on top.

How to Make It

1. Clean and Chop the Beets

Wash the beets really well. Cut off the leafy tops and set them aside. Peel and dice the beets. Chop the stems and leaves finely.

2. Cook the Beets and Greens

Bring the broth or water to a boil in a medium pot. Add the diced beets and simmer for about 10 minutes, or until just tender. Stir in the chopped greens and cook 5 more minutes. Remove from heat and let everything cool completely.

(This step builds a deep beet flavor and keeps the beautiful color!)

3. Mix the Soup Base

In a large bowl, combine the cooled beet mixture with the buttermilk and sour cream. Stir in the chopped cucumber, garlic, dill, and chives. Add lemon juice or vinegar, then season with salt and pepper to taste.

(Don’t skip the garlic — it’s subtle but ties everything together.)

4. Chill Thoroughly

Cover and refrigerate for at least 1 hour, or up to a day ahead. The colder, the better.

5. Serve Cold with Toppings

Ladle the chłodnik into bowls and top each with halved or quartered boiled eggs. Sprinkle with more fresh dill or chives. Serve cold with boiled young potatoes or rye bread on the side for a truly Polish summer meal.

Tips for Success

• Gloves = no pink hands. Beets love to stain.
• Cool completely before adding dairy to avoid curdling.
• Adjust thickness with more kefir or broth if needed.
• Make ahead! The soup tastes even better the next day.
• Add herbs right before serving for the brightest flavor.

Serving Suggestions

Here’s how we love to enjoy this vibrant cold beet soup:

• With boiled baby potatoes tossed in butter and dill
• Alongside crusty sourdough rye bread
• Topped with extra herbs and sliced radishes
• Paired with a chilled white wine or cucumber lemonade

You can even turn it into a picnic dish — it travels beautifully and looks stunning in a thermos or glass jar.

Storage & Make-Ahead

• Keeps in the fridge up to 5 days, tightly covered with a cling film.
• Add herbs and boiled eggs just before serving for best texture.
• Do not freeze — the dairy doesn’t like it, and it will seperate it.

FAQ

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