Printed July 29, 2026
Polish Buttermilk Soup with Rye Bread and Dill
Cold, tangy buttermilk becomes breakfast soup when you add cucumbers, radishes, and hard-boiled eggs, then serve it over dark rye bread cubes. This is the Polish summer breakfast that doubles as a hangover cure.
Ingredients
- 3 cups buttermilk
- 1 cup sour cream
- 1 cup cold water
- 2 medium cucumbers, diced small
- 6 radishes, thinly sliced
- 3 hard-boiled eggs, chopped
- 3 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 2 cups dark rye bread, cut into small cubes
- 2 tablespoons butter
- Salt and white pepper to taste
- 1 teaspoon sugar
- 1 tablespoon lemon juice
Preparation
Chłodnik, or cold buttermilk soup, is what happens when Eastern European practicality meets summer heat. Why cook when you can mix cold ingredients together and call it breakfast? This pink-white soup, studded with vegetables and enriched with eggs, is refreshing, filling, and contains enough probiotics to make your digestive system sing.
The soup is traditionally served with boiled potatoes, but we're using toasted rye bread cubes instead—they add texture and soak up the tangy liquid while maintaining some bite. It's a breakfast that requires no heat, which in a Polish summer (or any summer), is a blessing.
Preparation
- In a large bowl, whisk together the buttermilk, sour cream, and cold water until smooth and well combined.
- Add the diced cucumbers, sliced radishes, chopped eggs, dill, and chives to the buttermilk mixture.
- Season with salt, white pepper, sugar, and lemon juice. Stir well to combine.
- Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the soup to become thoroughly chilled.
- When ready to serve, heat the butter in a skillet over medium heat. Add the rye bread cubes and toast, stirring frequently, until crispy and golden, about 5-7 minutes. Season with a pinch of salt.
- Taste the soup and adjust seasoning if needed. It should be tangy with a slight sweetness and well-seasoned.
- Ladle the cold soup into bowls and top generously with the warm, toasted rye bread cubes.
- Garnish with additional fresh dill and a dollop of sour cream if desired.
The contrast of the cold, tangy soup with the warm, buttery bread cubes is what makes this dish special. The vegetables should be cut small enough to fit on a spoon easily. This soup actually improves over a day or two in the refrigerator as the flavors continue to develop. If it gets too thick, thin it with a little more buttermilk or water.
