Cooling on hot summer days and exquisite in taste, this soup has been duly honored in the Classics of Polish Literature.
To pay its due homage it was consumed in silence.
The history of the Polish vegetarian Chłodnik with beet greens can be traced back to the 16th century. At that time, it was a popular dish in noble Polish households, and it was usually prepared with fermented rye flour, beets, and various herbs. Over time, the recipe evolved, and in the 19th century, the dish began to be prepared with kefir or sour cream, which gave it a slightly tangy taste.
The version of chłodnik that is most popular today is made with buttermilk or kefir, beets, cucumber, radishes and a variety of herbs, such as dill, chives, and parsley.
Chłodnik has become a staple dish in Polish cuisine, particularly during the summer months when its refreshing taste is particularly appealing. In recent years, there has been a renewed interest in traditional Polish cuisine, including Chłodnik, and many chefs have been experimenting with new versions of the dish that incorporate modern culinary techniques and ingredients.
Enjoy this delicacy at Restaurant Relax.
