Name: Polish Cold Beet Soup (Chłodnik)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1½ lbs/680 g (about 4 medium) beets (beetroot), trimmed, scrubbed, peeled, and grated on a box grater; 2 cups (475 ml) chicken or vegetable stock (use vegetable to keep this dish vegetarian); 4 radishes, trimmed, scrubbed, and grated on a box grater; 4 scallions, green and white parts, thinly sliced; 1 to 2 cloves garlic, crushed; ½ English cucumber, peeled and grated on a box grater; ¼ cup chopped fresh dill; ¼ cup (60 ml) heavy cream, whipped to soft peaks; ¾ cup (180 g) sour cream; 2 cups (475 ml) plain kefir; ½ cup (120 ml) strained sauerkraut or kosher dill pickle juice (from sauerkraut or pickles in the refrigerated section, not canned); 3 tablespoons fresh lemon juice or 2 tablespoons organic raw, unfiltered apple cider vinegar; ¼ teaspoon salt; ¼ teaspoon black pepper; Hardboiled eggs, peeled and halved or quartered (1 per serving); Fresh dill