Beet and Berry Soup (Chłodnik Litewski): A Cold and Vibrant Summer Soup Straight From the Polish-Lithuanian Countryside

 An Eastern European chilled soup made with beets, berries, cucumbers, and yogurt—perfectly refreshing, slightly sweet, and ideal for hot summer days

If there’s one dish that screams summertime refreshment in Eastern Europe, it’s Chłodnik Litewski. This cold beet and berry soup hails from Lithuania and Poland, and it’s not only a feast for the eyes but a nourishing antidote to sweltering heat. Made with beets, berries, cucumbers, herbs, and tangy dairy, this bowl of chilled pink comfort has roots deep in Slavic tradition and brings vibrant color and bright flavor to any table.

A taste of heritage: Where Chłodnik Litewski comes from

Chłodnik Litewski roughly translates to “Lithuanian cold soup,” though it’s widely beloved in Poland, where it’s especially popular during the summer months. While variations abound, the base always starts with beets and fermented dairy—traditionally kefir or soured milk—then gets layered with cucumbers, herbs, and often hard-boiled eggs.

Historically, this soup was a celebration of what the garden had to offer. The addition of fresh berries (like strawberries, raspberries, or red currants) gave it a seasonal, slightly sweet twist that perfectly complements the earthy tang of the beets.

Why you’ll love this cold beet and berry soup

This isn’t your average beet soup. The addition of berries and yogurt gives it a creamy, fruity undertone that pairs surprisingly well with the vegetal depth of beets and the crisp crunch of cucumber. It’s served cold—really cold—which makes it feel more like a refreshing savory smoothie than a traditional soup. And because it’s so customizable, you can tweak it based on what you’ve got in the fridge.

Fun facts about cold beet soups across cultures

• The cold beet soup tradition spans countries: Lithuania, Poland, and Latvia all have versions of chilled beet soup, each using slightly different herbs or dairy.

• The bright pink color is entirely natural—created by the pigment in beets mixing with dairy and berries.

• The soup is often eaten during Catholic fasting periods, when meat is avoided, making it a culturally significant dish as well as a seasonal one.

• It’s typically served with hard-boiled eggs and sometimes boiled potatoes, making it a surprisingly satisfying meal.

Tips and substitutions to make it your own

• Swap out yogurt for kefir, buttermilk, or a plant-based version if you prefer a dairy-free option.

• Use raspberries, red currants, or even blueberries in place of strawberries for a slightly different berry finish.

• Add chopped radishes or spring onions for extra bite.

• For a little protein boost, top it with chopped hard-boiled eggs or grilled tofu cubes.

Serving suggestions and storage tips

Serve chilled with warm rye bread or boiled baby potatoes for a truly traditional experience. It also pairs beautifully with cold poached salmon or grilled shrimp.

Store leftovers in the refrigerator for up to 3 days. The color may intensify as the beets and berries continue to mingle, but the flavor only gets better.

Why this recipe deserves a place in your summer kitchen

Chłodnik Litewski is more than just a soup—it’s a sensory celebration of the garden, a culinary relic of centuries past, and one of the most vibrant and cooling dishes you’ll ever try. Whether you serve it as a light starter, a refreshing lunch, or a colorful dinner party surprise, its bold color and surprising flavor will win over even the most beet-skeptical eaters.

This summer, skip the stove and reach for the blender instead. A bowl of chilled beet and berry soup might just become your new warm-weather obsession.