On those hot summer days when I can't even think about turning on the stove, I always come back to this recipe. It's a fast, chilled chlodnik made with kefir and pantry-friendly pickled beets, and it's surprisingly creamy for something this refreshing. I've relied on it for years whenever I need something light and only have 30 minutes to whip up a meal. And honestly? The minute spring gives us a warm day, this is the first thing I mix up.
Ask anyone from Eastern Europe, and you'll get a different answer about who invented this chilled beet soup. Latvians, Lithuanians, Poles, and Ukrainians all have their own proud version-and their own name for it. In Lithuania, it's "cold borscht"; in Latvia, it's simply "cold soup"; Ukrainians say "kholodnyk"; and in Poland, it's "chlodnik". Whatever the origin story, one thing's certain: this soup is too good not to try.
Ingredient notes
Beetroot is the star of this dish. The type of beetroot chosen will significantly impact the soup's taste. Boiled beetroot will have a milder flavor, while pickled beetroot will give an extra punch and spiciness, which is why I always opt for the pickled one.
⭐ Having tried both homemade and store-bought pickled beetroot for this recipe, I can confidently say that your choice makes a huge difference in the color of the soup. Whenever possible, use homemade beetroot. If buying store-bought, look for jars with deep magenta beets and burgundy liquid-avoid anything that looks brownish or faded.
The second key ingredient is kefir, which is basically fermented milk. Can't find it at your local store? Just mix buttermilk, sour cream, and plain yogurt for a pretty decent substitute. That said, if you can get your hands on kefir, I'd stick with it. It's simpler (one ingredient beats three), and you'll get that authentic, tangy flavor that really makes this soup stand out.
What I also like about this soup is that it is highly adjustable. You can easily add boiled potatoes if you're super hungry. It will make the soup a nourishing main dish. Don't like radish? Skip it. Also, use whatever herbs you prefer for the garnish, be it dill, spring onions, or parsley.
Step-By-Step Instructions
1. Peel and dice the cucumber, then add it to a large bowl-this is where you'll mix the soup. While you're at it, get your eggs boiling.
2. Slice the radishes and add them to the soup bowl.
3. Once the eggs are boiled and cooled, grate them and add them to the bowl along with the mustard and horseradish.
4. Add the kefir and salt, then stir well to combine. Taste and adjust the seasoning as needed.
5. Add fresh dill and sliced green onions for garnish, and enjoy!
⭐ I like to serve this soup with freshly baked bread or toast, topped with a salty garlic & dill butter. Irresistible!
Quick Kefir Cold Beet Soup
Ingredients
- 4 cups (1 L) kefir
- 1 long cucumber
- 4 hard-boiled eggs
- 17.5 oz (500 g) pickled beets
- ½ teaspoon horse-radish
- ½ teaspoon mustard (rather spicy one)
- 3 radishes
- kosher salt to taste (regular salt can also be used)
- a small punch of dill
Instructions
- Peel and cut cucumber and radish, then transfer to a large bowl.Meanwhile, boil the eggs.
- Add the pickled beets and chopped dills to the bowl.
- When the eggs are ready, grate or cut them finely and add to the bowl.
- Add kefir, mustard, horse radish, and salt to taste. Mix thoroughly.
Notes
- For a more vibrant color, choose pickled beets with a deep magenta hue and burgundy-colored liquid.
- Add boiled potatoes to make this heartier and turn it into a main dish.
- No kefir? Substitute with a mix of buttermilk, sour cream, and plain yogurt.
- Garnish with your favorite fresh herbs.
Jazzmin
This cold borscht soup looks stunning! I don't cook with beets much, so I'm really looking forward to trying this! The fresh dill on top sounds tasty, and I like the cucumber radish topping too!
Foodywise Editorial Team
I'm with you on that! I don't cook with beets often either, but, when I do, this is one of my favorites. I hope you'll enjoy it just as I did!
Blair
This turned out perfectly!
Foodywise Editorial Team
I'm so glad! Thanks for sharing 🙂
Diane
I live warm borscht so I'm excited to try this. It looks so good!
Foodywise Editorial Team
Thank you so much! Cold borscht is a different story but just as delicious. 🙂
Sam
Are marinated beets the same as pickled beets?
Foodywise Editorial Team
Thanks for your question! Basically, yes. These are shredded, preserved, pre-cooked beets in vinegar brine.