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Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

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This vibrant chilled beetroot soup, traditionally known as chłodnik, is a quintessential vegetarian dish for the warmer months. Its stunning hot pink hue comes from a combination of earthy beetroots and tangy buttermilk, creating a base that is as visually striking as it is refreshing. With the crunch of grated cucumber and the sharp bite of dill pickles, every spoonful offers a sophisticated balance of textures and cooling flavours that celebrate the best of seasonal produce.

Historically popular across Eastern Europe, this homemade soup is an excellent choice for a light lunch or an elegant starter for a garden party. Packed with nutrients from both the beetroot bulbs and their vitamin-rich greens, it provides a healthy, hydrating meal that can be prepared in advance. Serve chilled with halved hard-boiled eggs and a generous garnish of fresh dill for a truly authentic finish.

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Ingredients for Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)

  • 450g beets with greens (about 2 medium beets)

  • Kosher salt

  • 2 Kirby cucumbers, peeled, coarsely grated (about 1 cup)

  • 1 kosher dill pickle, coarsely grated (about 120ml ), plus 120ml pickle brine

  • 350ml buttermilk or kefir (preferably low- or full-fat)

  • 180ml soured cream

  • 2 tablespoons chopped spring onions

  • Freshly ground black pepper

  • 4 hard-boiled eggs, halved

  • 4 teaspoons finely chopped dill

How to make Chilled Beet Soup With Buttermilk, Cucumbers, and Dill (Chlodnik)

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Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.

Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 teaspoons salt and 950ml water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.

Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, soured cream, and spring onions. Season with salt and pepper.

Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.

Soup can be made 2 days ahead; cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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