Chlodnik — traditional cold borscht recipe 2

Another version of traditional Polish and Lithuanian cold borscht – chlodnik.

Sorry, no photo yet.

Ingredients in this recipe:

  • 1 l of sour milk or natural yoghurt
  • 0.25 l of sour cream
  • 2 tablespoons of lemon juice
  • 1 bunch of young beets
  • 1 bunch of dill
  • 1 bunch of red radishes
  • 1 cucumber
  • 4 onions
  • 150 g of roast veal
  • salt, sugar
  • 2 hard-boiled eggs


  1. Wash beet leaves with stalks and chop them. Put them to pot and pour a little water. Add 2 tablespoons of lemon juice, cover with a lid and cook for 10 minutes. Put it aside to cool.
  2. Wash cucumber, cut into cubes and season with salt.
  3. Rinse onions and dill rinse and chop coarsely.
  4. Wash radishes and cut into thin slices.
  5. Boil two eggs, remove an eggshell and divide into quarters.
  6. Cut roast veal into stripes.
  7. Pour 1 l of sour milk (or yoghurt) to a large pot and whisk it. In another bowl whisk 0.25 l of sour cream. Then mix both precisely.
  8. Add cooled beetroot brew (point 1).
  9. Add cucumbers, radishes, dill, spring onions and veal.
  10. Seazon your chlodnik with salt and black pepper.
  11. Mix the whole and put into the refrigerator for 2-3 hours.
  12. Dish up cold with boiled eggs inside. Before serving stirr the soup.

Chlodnik can be stored in the refrigerator for 3 days, keeping fresh. I hope that you find this cold borscht (chlodnik) recipe useful. Enjoy your meal! Smacznego! :)