Bali is still in the dry season, and when the temperature reaches 33°C around midday, all I want is something cold, fresh, and refreshing. Lately, I've been obsessed with making chłodnik, a traditional Polish-Lithuanian cold beetroot soup. It's bright pink, creamy, tangy, and surprisingly perfect for tropical weather.
Chłodnik has a long history in Eastern European summer cooking. One of its best-known versions, chłodnik litewski, combines beetroot with fermented dairy, cucumber, radishes, and fresh dill. Traditionally, it's often served with a hard-boiled egg. Think of it as comfort food for summer, just served cold.
I know cold soup might sound a little strange to some people, especially if you're used to having soup steaming hot. But perhaps my palate has become a little Westernised over the years, because I absolutely love the earthy sweetness of beetroot mixed with the sourness of fermented dairy and the freshness of dill.
The traditional recipe can use buttermilk or kefir, depending on the variation. Since I make my own kefir at home, I use that instead. I love how its natural tanginess balances the beetroot, creating a soup that's creamy without feeling too heavy.
And honestly, in Bali's heat, a chilled bowl of this beautiful pink soup makes perfect sense.
My homemade kefir chłodnik
Ingredients
- 2 medium beetroots, cooked and grated
- 400–500 ml homemade kefir
- 1 small cucumber, grated
- 2–3 tbsp fresh dill, chopped
- 1–2 tbsp chives or spring onions, chopped
- Lemon juice, salt, and black pepper to taste
- 1–2 hard-boiled eggs, for serving
How I Make It
Mix the grated (beetroots and cucumber), then pour in the homemade kefir. Add the dill and chives, then season with salt, black pepper, and a little lemon juice to taste. Stir gently until well combined, then refrigerate for at least an hour. Serve thoroughly chilled, topped with a hard-boiled egg and extra fresh dill.
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