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An image of Cold Beet Soup (Chlodnik Recipe With Beet Leaves) in a white bowl. There are cut eggs and chopped chives and radishes on a wooden board next to the bowl.

Cold Beet Soup (Chlodnik Recipe With Beet Leaves)

Agnieszka Weiner
A delicious soup perfect for hot days made with whole baby beets, spring vegetables and kefir.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4 people


  • 6 baby beets leaves and bulbs
  • 1 l vegetable stock
  • 3 tsp lemon juice
  • 2 tsp white wine vinegar
  • 500 ml kefir
  • 250 g radish cut into small cubes (0.5 - 1cm)
  • 100 g cucumber cut into small cubes (0.5 - 1cm)
  • 2 tbsp chives chopped
  • salt and pepper.
  • 4 boiled eggs to serve


  • Wash the baby beets thoroughly; cut out the beets' bulbs, peel them and chop into small cubes (0.5 - 1cm). Chop thinly the beets’ stems and leaves (keep all three parts of the baby beetroot separated from each other).
  • Boil the vegetable stock; add the chopped beets, cook for 5 minutes. Add the stems, cook for 2 min. and at the and add the chopped leaves and cook for further 2 minutes.
  • Add the lemon juice and the white wine vinegar, cool down.
  • When the beet stock is cold add the kefir, radishes, cucumber, chives and seasoning; stir.
  • Keep in the fridge until serving.
  • Serve with boiled eggs.
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