Chłodnik Ogórkowy (Polish Cold Cucumber Soup)

Name: Chłodnik Ogórkowy (Polish Cold Cucumber Soup)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 cups (480ml) buttermilk or kefir; 2 tablespoons sour cream; 1 English cucumber; 6 radishes; 1 small bunch Dill; 1/4 cup chopped chives; 1 teaspoon freshly-squeezed lemon juice; 1 clove garlic; salt and pepper; 1 pound (450g) starchy/mealy potatoes; 2 tablespoons milk; 2 tablespoons butter; 2 tablespoons sour cream; 1/4 teaspoon garlic powder; salt and pepper; 2 eggs; sprouts

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
2 servings
Calories
517 kcal
Course
Main Course
Cuisine
Polish

Chłodnik Ogórkowy (Polish Cold Cucumber Soup)

Yael Holden

Report

This delightful recipe is easy to follow and perfect for any occasion.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

for the chłodnik:

2 cups (480ml) buttermilk or kefir
2 tablespoons sour cream
1 English cucumber
6 radishes
1 small bunch Dill
1/4 cup chopped chives
1 teaspoon freshly-squeezed lemon juice
1 clove garlic
salt and pepper to taste

for the sides:

1 pound (450g) starchy/mealy potatoes such as Russets
2 tablespoons milk
2 tablespoons butter
2 tablespoons sour cream
1/4 teaspoon garlic powder
salt and pepper to taste
2 eggs
sprouts to serve

Add to Shopping List

Instructions

Make mashed potatoes: cut potatoes into large chunks and add to a large pot. Add cold water and salt the water well. Bring to a boil and cook for about 15 minutes or until potatoes are soft. Drain the potatoes and pour with cold water to cool them down (for this particular recipe we don´t want the mashed potatoes to be hot). Cut butter into small cubes and add to the pot where the potatoes were cooking. Mash the potatoes using a potato ricer or mashed directly into the pot. Stir to melt the butter. When the butter is melted add sour cream, milk, and garlic powder. Season well with salt and pepper, stir to combine. Set aside to cool down.
Cook eggs: Add eggs to boiling water, reduce the heat to low, and cook for 10 minutes. Drain the hot water and immediately brake the shells by shaking the pot, immediately add cold water. Set aside for a minute or two to cool down slightly then peel the eggs. Cut the eggs into wedges.
Make chłodnik: Peel the cucumber. Shred 3/4 of the cucumber on the large holes of a box grater. Sprinkle with salt and set aside for 15 minutes. Squeeze out excess water (don´t do this very thoroughly).
Cut the remaining 1/4 cucumber and all the radishes into small dice. Chop dill and chives. Grate the garlic on small holes of a grater.
Add buttermilk to a large bowl. Add all the shredded cucumber, 1/2 of the diced cucumber, 3/4 of the diced radishes, all the dill, chives, and garlic. Season with lemon juice, salt, and pepper.
Assemble: Laddle cucumber soup into two bowls, add a large dollop of mashed potatoes to the bowl. Top each bowl with egg quarters. Sprinkle the remaining diced cucumbers and radishes. Garnish with sprouts, season the eggs lightly with salt and pepper.
Enjoy!

Notes

You can serve chlodnik in small bowls and put mashed potatoes and eggs on the side or you can serve everything in one bowl as shown on the photos.
Storage: Keep the chlodnik separate from the eggs and mashed potatoes. You can keep it in the fridge for up to 24 hours. It keeps well and it´s delicious the next day. You can serve it cold straight from the fridge or at room temperature.
Instead of buttermilk/kefir, you could use 2 cups of plain yogurt and 1/4 cup of sour cream, but I prefer to use buttermilk/kefir for their refreshing flavor and not too thick consistency.
You can use any leftover mashed potatoes that you have on hand instead of this recipe.
If you´d like a chłodnik that has a thinner consistency, you don´t need to drain the excess water from the cucumber.
Calories = 1 serving (1/2 of the recipe). This is only an estimate!