Chlodnik (Chilled Beet Soup)

This recipe from Granor Chef Alex Skrzypczyk is one of her family's favorite summer dishes because it is cool and refreshing but the egg provides enough sustenance when it's too hot for a full meal.

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2 large beets
4 cups water or stock
2 tbsp red wine or apple cider vinegar
1-2 cups buttermilk
4 eggs, hard boiled and cut in half
1 clam shell micro dill or 5 sprigs with the fronds picked


  1. Peel the beets and then grate on a box grater
  2. Transfer the beets to a pot and cover with the stock/water
  3. Bring to a boil, reduce to a simmer and cook until the beets are tender
  4. Cool the soup completely and then season with the buttermilk, vinegar and salt to taste
  5. Divvy between serving bowls and float an egg in each bowl, finish with some of the dill and a drizzle of olive or walnut oil over the top