How to make Chlodnik (Polish chilled beetroot soup)

19:02 11 October 2016

Try Jack Monroe’s take on the classic Polish soup, packed with beetroot, greens and crunchy cucumber


3 beetroots

500ml water

A stock cube (chicken, fish, beef

and an egg)

2 free range eggs


Half a small onion

100 ml natural yoghurt


1. Slice the tops off your beetroot and the leaves if you have them, and set to one side for later. Dice the beet, I never bother to peel mine but you can if you want, and toss into a saucepan. Cover with water and add a stock cube, and bring to the boil. Reduce to a simmer and cook until tender, usually around 15 minutes.

2. While the beet is cooking, pop an egg or two in a small saucepan of water and bring to the boil. Reduce to a simmer and cook for 6 or 7 minutes until hard boiled, then drain and cover in cold water and set aside to cool it.

3. Finely chop the cucumber, onion, and beet leaves and mix together in a bowl. Not all recipes include the beet leaves but they’re delicious and it’s a shame to waste them!

4. Remove the beetroot from the hob and strain it, reserving that gorgeous pink water. Sling the beet in a blender with pink water to cover it, and add the yoghurt. Pulse it until smooth, adding more liquid if necessary. Chill in the fridge or freezer along with the cucumber and onion mixture until needed.

5. To serve, chop the egg and sprinkle it on top, along with the cucumber and onion, a pinch of salt and a good grind of pepper.

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