Polish Cold Cucumber Soup (Chłodnik Ogórkowy)
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.
Servings 4 servings
Calories 281kcal
Equipment
- Box grater
- Large mixing bowl
Ingredients
- 1 pound cucumbers
- 2½ cups 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
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- It’s best to peel the cucumbers as the skin may add bitterness.
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- You do not need to remove moisture from the cucumbers before using. The cucumber juice will add more flavour.
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- Adjust the amount of kefir/yogurt to your preference.
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- 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.
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- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 35g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 182mg | Sodium: 735mg | Potassium: 832mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 35mg | Calcium: 251mg | Iron: 2mg