Tom's Bringing His Polish Buttermilk Soup A-Game
Tom favors Phat Beets when it's time to make Choldnik.
This is my friend Tom, who I met through CaptainMoss (Tom is his uncle). Tom writes about food an is an all-around dialed-in guy when it comes to the finer things of the eating and drinking persuasion. He showed up at Greenmarket on Saturday with a recipe, which looks so good I’m posting it before I even get a chance to make it. Tom knows the way to my heart… he makes his soup with Phat Beets! It’s a soup to serve cold, so make it quick before the last gasp of summer’s swelter is outta here.
Choldnik
(Chilled Polish Buttermilk Soup with Phat Beets, Cucumber and Dill)
4 cups chilled buttermilk
3/4 cup sour cream, plus 1/4 cup for serving
1/2 teaspoon salt, or more to taste
1 15-ounce bottle of Rick’s Picks’ Phat Beets, including the brine
1 peeled, seeded and chopped medium-large cucumber
2 tablespoons chopped fresh dill, or more to taste
Whisk together buttermilk, sour cream and salt in a large glass bowl, then stir in the remaining ingredients. Chill at least 15 minutes before serving. Season with additional salt if needed, and float a dollop of sour cream on top of each serving.
