Chlodnik – Polish soup – cools, refreshes, and is healthy and filling at the same time. Enjoy adding extra probiotics to your meal, such as Live Shot of the Beet Kvass or sauerkraut juice, or top it up with our beetroot pickles or sauerkraut.
1 litre of kefir or yoghurt
A bunch of small beetroots
2 medium gherkins
1 or 2 cloves of garlic
A bunch of dill
50ml off our Beet Kvass Live shot or sauerkraut juice
1 tablespoon of apple cider vinegar.
Rinse the beet leaves and wash the beetroots thoroughly, so that you don't have to peel them. Chop the green leaves.
Pour about a centimetre of water into the pot and bring it to a boil.
First, put the beetroots in the pot and cover. When they are a bit soft, add the leaves and stems. After about another 5 minutes of cooking, turn off the heat and wait for the broth to cool down.
Peel the cucumbers and grate them with a coarse grater. Finely chop the onion and dill, mince the garlic using a garlic press, and put everything in a pot with beetroot. Pour in kefir or yoghurt, beet kvass and season with salt, pepper, and vinegar.
Mix thoroughly. Set aside for a minimum of half an hour in the refrigerator to allow the soup to cool and the flavours to combine. Serve with a boiled egg sprinkled with dill.