07 Jul Super quick fermented beet summer soup – Chłodnik

The best soup for hot days

Chłodnik is a cold soup we eat in all the East European countries during the summertime, as it’s the most refreshing of soups. Both the fermented beetroot juice (kvass) and the kefir are full of probiotics. The sour kick is what wakes you right up on those hot days when you are feeling a bit woozy and tired. The name chłodnik comes from the Polish word “chłód”, which means “cold”.

Chłodnik in two of my cookbooks

This is the soup I opened the soup chapter with in my first cookbook with, Polska. This is the super quick and easy version, more similar to the one in Amber&Rye. You can either make the fermented beetroot juice or buy it in any good Polish shop. If you’re buying it, make sure that’s it’s just the pure, unpasteurized beet kwas you’re getting. If you would like to make it yourself, then read on.

Beet kvass

Beetroot kvass or kwas (depending on the language) is fermented beetroot juice. This is how you make it: Take a couple of large beetroot, peel them and cut them into chunks. Place them in a ceramic or glass jar or crock. Add a bay leaf, a garlic clove and a couple of cloves. Cool 500-600ml of pre-boiled water to tepid warm and add a flat tablespoon of salt. Mix well to combine. Pour the tepid water over the beetroot. Place something on top to push the beetroot down under the brine. Place the lid of the jar or crock loosely on top and leave at room temperature to ferment for 4-5 days. After that transfer to the fridge and use with 2 weeks.

A quick recipe for Fermented beetroot summer soup

You can eat chłodnik on its own, or if you would like to make it into more of a meal, then eat it with hard boiled eggs, smoked chicken or turkey breast, smoked fish or crispy fried potatoes.