Polish cucumber soup is a traditional summer dish, made with a handful of ingredients and ready in a few simple steps. It's light and refreshing, served cold, usually with boiled potatoes and eggs.
See also cold cucumber and pea soup!
Polish cucumber soup, called ‘chłodnik ogórkowy’ (pron. ‘HWOD-neek ogoor-KOH-vy), from ‘chłodny’, which means ‘chilled’, is a traditional cold summer soup. Unlike chłodnik litewski, its more popular cousin made with beets, Polish cucumber chłodnik does not require cooking and is similar to Bulgarian cucumber tarator soup.
Polish-style cucumber soup is made simply by combining fresh cucumbers with soured milk/buttermilk (‘maślanka’ in Polish), fresh herbs and seasoning. People used to make their own soured milk, which was used as a refreshing beverage or added to cold summer soups. These days kefir or even natural yogurt are sometimes used, instead.
Polish summers produce an abundance of cucumbers, which are used in classic mizeria salad (served practically with any meal throughout summer) or pickled to enjoy later (often in the form of dill pickle soup). It’s no wonder this simple fresh cucumber soup continues to be a popular summer recipe in Poland. I hope you enjoy my version of this dish:)
Polish cucumber soup ingredients and substitutions
- Cucumbers: use seasonal spring or summer cucumbers, if possible.
- Soured milk: although this soup is traditionally made with Polish soured milk ('maślanka') both kefir and natural yogurt are good alternatives. However, if you prefer to use soured milk, I recommend buying it in a Polish store, as it’s a little different from the variety available in regular grocery stores.
- Garlic: not all recipes use it, but for me it’s a must.
- Herbs: I like to use a combination of fresh dill and chives, but you can add finely chopped sweet white onion instead of the chives.
- Lemon juice: add to taste. Alternatively use a little cider vinegar for more tartness.
- Seasoning: be generous with both salt and pepper.
- Eggs, potatoes and radish: for serving.
Step-by-step recipe instructions
1. Prepare cucumbers: Peel and coarsely grate the cucumbers. Place in a large mixing bowl.
2. Assemble: Add the kefir/yogurt, garlic, herbs, lemon juice and salt and pepper. Stir thoroughly, taste and adjust the flavour if needed.
3. Chill: Cover and refrigerate for at least an hour, if possible. Serve chilled.
Serving suggestions
In Poland yogurt-based cucumber soup is usually served with boiled potatoes (which can be either cold or warm) and/or hard-boiled eggs, as well as occasionally with radishes, another popular summer ingredient. I like to use all these ingredients as well as add a drizzle of extra virgin olive oil just before serving.
Sometimes Polish cucumber soup is served as a side dish with hot, boiled potatoes garnished with fried onion and bacon.
For a more substantial meal serve with fresh, crusty bread.
How to adjust the consistency of cucumber chłodnik
Polish cold cucumber soup can have varying degrees of creaminess, depending on whether you use Polish soured milk, kefir or (thicker) yogurt. You can also adjust the amount of these ingredients to suit your preference. Sometimes a little milk is added for a runnier consistency.
Top tips
- It’s best to peel the cucumbers as the skin may add bitterness.
- You do not need to remove moisture from the cucumbers before using. The cucumber juice will add more flavour.
- Adjust the amount of kefir/yogurt to your preference.
- It’s important to season Polish cucumber chłodnik well. You may need to adjust the seasoning after you’ve added the egg and potato.
- Serve chilled. Keep refrigerated, covered, for up to 3 days.
- Not suitable for freezing.
More Polish summer recipes to try next
See also these other traditional Polish recipes including a list of the most popular dishes as well as best loved soups.
Recipe
Polish Cold Cucumber Soup (Chłodnik Ogórkowy)
Equipment
- Box grater
- Large mixing bowl
Ingredients
- 1 pound (450 g) cucumbers
- 2½ cups (600 g) kefir/yogurt or Polish buttermilk/maslanka, add to taste
- 1 garlic crushed
- 3 tablespoons chives finely chopped
- 2 tablespoons dill finely chopped
- 2 teaspoons lemon juice or to taste
- 1 teaspoon fine sea salt and pepper to taste
For serving
- 10 new/baby potatoes boiled
- 4 large eggs hard-boiled
- 6 radishes finely sliced
- *Optional: Extra virgin olive oil
Instructions
- Prepare cucumbers: Peel and coarsely grate the cucumbers. Place in a large mixing bowl.
- Assemble: Add the kefir/yogurt, garlic, herbs, lemon juice and salt and pepper. Stir thoroughly, taste and adjust the flavour if needed.
- Chill: Cover and refrigerate for at least an hour, if possible. Serve chilled, with boiled potatoes and eggs, garnished with radish and (optionally) a drizzle of oil.
Notes
-
- It’s best to peel the cucumbers as the skin may add bitterness.
-
- You do not need to remove moisture from the cucumbers before using. The cucumber juice will add more flavour.
-
- Adjust the amount of kefir/yogurt to your preference.
-
- It’s important to season this cucumber chłodnik well. You may need to adjust the seasoning after you’ve added the egg and potato.
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- Serve chilled. Keep refrigerated, covered, for up to 3 days.
-
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this simple cold cucumber soup recipe I’d love to know how it turns out for you. Let me know in the comments below, thanks:)
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