Chłodnik: Polish Beet & Cucumber Soup

Step 1

Place the 4 beets in a large pot and cover with cold water by 2 inches, because raw beets need time to soften completely.

Step 2

Set the pot over high heat and bring the water to a rolling boil, then reduce heat to medium and simmer, uncovered, for 25–30 minutes until a knife pierces the thickest beet with no resistance.

Step 3

Remove the pot from heat and let the beets cool in the water for 10 minutes until safe to handle.

Step 4

Drain the beets and hold each one under cool running water, rubbing gently with your fingers to slip off the thin red skin; discard the skin.

Step 5

Cut each peeled beet lengthwise in half from top to bottom, then lay each half flat and slice crosswise into 1/4-inch-thick half-moons.

Step 6

Lay the cucumber on the cutting board, hold it steady at one end, and slice it at a 45-degree angle (like cutting a carrot stick) into 1/4-inch-thick oval pieces.

Step 7

Crack open the 2 hard-boiled eggs, peel away the shell and membrane under cool running water, and cut each egg in half lengthwise.

Step 8

Pour the 3 cups of vegetable broth into a large bowl, then add the sliced beets and cucumber and stir gently to combine.

Step 9

Pour in the 1.5 cups of buttermilk and 2 tablespoons of red wine vinegar, then stir slowly with a spoon until the broth turns a uniform pale purple-pink throughout.

Step 10

Stir in the 3 tablespoons of chopped fresh dill until evenly distributed, then taste and add a small pinch of salt if needed (the broth should taste pleasantly tangy).

Step 11

Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes until the soup is completely cold, or up to 4 hours.

Step 12

Pour the chilled soup into 4 bowls, then float half a hard-boiled egg in the center of each bowl and serve immediately.