Chłodnik Litewski (Chilled Beet Soup)

By Kasia Pilat

Updated September 12, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1½ hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
5(259)
Comments
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Ideal for peak summer, when hot meals seem unthinkable yet fresh produce is bountiful, chłodnik litewski is perhaps the best-known of the Polish chłodniki (chilled soups). Chłodnik litewski translates to Lithuanian cold soup and is cherished in both countries. In Lithuania, it’s known as Šaltibarščiai. The dish reflects a time when Poland and Lithuania were under the rule of the same dynasty starting in the late 14th century, a period in which Polish cooking was influenced by Lithuanian cuisine and vice versa. It’s certainly the most eye-catching, with a lovely magenta hue that emerges when the roasted beets meet the kefir and sour cream to form the soup’s tangy base. It combines both cooked and raw ingredients — you’ll need to roast some beets and boil some potatoes and eggs — and is best prepared in advance, ready for easy assembly. (For the most vibrant pink color, be sure to refrigerate the soup overnight, as the color deepens with time.) Beets and their greens lend an earthy note, and fresh cucumbers and radishes provide a satisfying crunch. A tangle of fresh herbs and vegetables and a soft-boiled egg on top complete the dish.

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Ingredients

Yield:6 servings

  • 1 bunch small beets (about 5 small beets) with greens attached (about 1 ½ pounds total)

  • 1 ½ pounds yellow baby potatoes

  • Salt and freshly ground black pepper

  • 1 pound Persian cucumbers (about 6), peeled, quartered lengthwise then sliced ¼-inch thick

  • 1 teaspoon granulated sugar 

  • 2 cups kefir or buttermilk

  • 1 cup sour cream

  • ⅓ cup finely chopped fresh dill, plus more for garnish

  • ⅓ cup finely chopped fresh chives, plus more for garnish

  • 4 radishes, quartered then thinly sliced

  • 6 soft-boiled eggs, for garnish

  • Flaky sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

34 grams carbs; 193 milligrams cholesterol; 310 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 4 grams fiber; 926 milligrams sodium; 13 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Roast the beets: Heat the oven to 400 degrees. Thoroughly wash the beets and greens under cold running water. Separate the greens from the beets and trim the top and bottom tips of the beets. If any beets are particularly large, halve them. Tightly wrap the beets individually in aluminum foil and place them onto a rimmed baking sheet. Bake until the beets are fork-tender, about 40 minutes. (If they’re still too firm after 40 minutes, bake further, checking every 5 to 10 minutes.)

  2. Step 2

    While the beets roast, cook the potatoes: Bring a medium saucepan of well salted water to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes. Drain and let cool. Once cooled, halve the potatoes or quarter them, if particularly large.

  3. Step 3

    Meanwhile, add the cucumbers to a colander, sprinkle with 1 teaspoon salt and toss to coat. Let sit in the sink for at least 15 minutes, allowing excess liquid to drain.

  4. Step 4

    Roughly chop the beet greens into ½-inch pieces, then add to a medium saucepan and cover with cold water. Add sugar and a big pinch of salt, then bring to a boil over high. Once the liquid comes to a boil, reduce heat to low and simmer until tender, 5 to 7 minutes. Drain, then set beet greens aside to cool.

  5. Step 5

    Unwrap the cooked beets from the foil and set aside to cool. Once cool, remove the outer skin by peeling it with your hands. It should come away easily. (Consider using kitchen gloves for this task, to avoid staining hands.) Chop into small, ½-inch pieces and set aside.

  6. Step 6

    Add the kefir and sour cream to a large bowl and whisk together until combined. Add the cooked beets and beet greens, dill, chives, half the cucumbers and half the radishes. Mix together gently until combined and the soup takes on a lovely pink hue. Season to taste with more salt and pepper.

  7. Step 7

    Chłodnik can be served right away, but it’s typically chilled in the refrigerator for at least an hour (and up to 2 days), as its color intensifies with time. To serve, spoon a serving of the potatoes into the bottom of each bowl, then ladle the soup on top. Garnish with the remaining cucumbers and radishes, a halved soft-boiled egg, some dill, some chives and some flaky sea salt, if you like.

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Ratings

5 out of 5
259 user ratings
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Comments

Simona

Commenting as a Lithuanian for whom this is a staple traditional dish: we would serve it over/with *hot* potatoes and eggs, no need to wait for either to cool down. The contrast in temperatures is anticipated. Especially great if you fry the potatoes a bit to make them crunchy, adding a contrast of textures as well. Also, most of us do not bother with the whole process of preparing beets - it is quite tedious - and use steamed or marinated beets. And skip the sour cream, good kefir is enough!

Kamile

Definitely Lithuanian, in Vilnius (capital of Lithuania) there' even a special festival to celebarate it, happening in June. Glad you've liked it! Traditionally, potatoes are served on the side.

J Kaye

Absolutely, but in my grandmother's house, we skipped the kefir and double up on sour cream, lolol.

Jurate

I add some cooked mixed lentils in the soup and a sprinkle of ground turmeric and black pepper to add nutrition to this soup now. And being of Lithuanian ancestry, we always had boiled potatoes (not in soup) and herring in wine sauce on the side.

Carole

@Joan Leotta Actually, once roasted, the skins just basically slip right off, no need to worry about how much to peel.

SEA

This was tasty but labor intensive. Next time, I will skip the potatoes and just use more beets, because once the soup is put together it's hard to tell the potatoes from the beets anyway. The beets need to be cooked soft, as directed. Used buttermilk and boiled the eggs hard (not soft). I liked the cucumber and radish both in the soup and as a garnish, and the greens in it were great. Needed a splash of red wine vinegar. Turned a nice deep pink color next day--looked like Pepto Bismol at first!

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