Polish Cold Beet Soup (Chłodnik) is a variation of red borscht that’s served cold during hot summer months. Its sweet/sour flavor is refreshing and its rich pink color makes it as pretty as it is delicious.
Add the beet and stock to a medium saucepan (the liquid should barely cover the beet). Cover the pan, bring up to a boil, and then turn the heat down and simmer until the beet is tender, about 15 minutes. (You can add a splash of water if necessary.) Cool completely.
Combine the cooled beet, radish, scallion, garlic, cucumber, and dill in a large bowl.
Fold the whipped heavy cream into the sour cream, and then whisk in the kefir, sauerkraut or pickle juice, lemon juice, salt, and pepper.
Pour the kefir mixture into the beet mixture and stir to combine (it will turn a pretty shade of pink).
Taste and add additional salt, pepper, and/or lemon juice if desired.
Cover and chill 2 hours (or up to 3 days) before serving.
Serve the soup with hardboiled egg and fresh dill on top.
Notes
Storage: Store this soup in a glass bowl in the fridge for up to 3 days. Serve chilled.