Ingredients3 h servings 170
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Per Serving: 170 calories; 8.7 15.7 8.2 72 454 Full nutrition
ReviewsRead all reviews 4
I went to Poland for the first time this summer and fell in love with chlodnik - I was so excited to see the recipe here. I need to try a few more times before I perfect it myself, but this reci...
Wow! Amazing recipe. Certainty the best borscht I've ever had, hot or cold. This is a great summer soup, very mild and refreshing. My beets didn't take 15 minutes to cook, they took 30. Oth...
Wow- such beautiful color. This was great for the 100 degree days we've been having. Perfect summer food although it may be a bit "challenging" for pickier palates. The fresh lemon juice is ...