Clean the chicken breasts and cut them into small cubes. Season with salt and pepper. Cook the meat on the frying pan with 2 tbsp of oil. Once its nicely browned transfer into a plate lined with a paper towel and let it cool down completely.
Chop the cucumber and the radish into a small cube. Next chop the fresh dill and the spring onion
Pour the milk, yogurt, beet juice, and beet concentrate into a large soup pot. Add all of your vegetables, the chicken, following with dill, spring onion and crushed garlic. Give it a good mix.
Season with salt and pepper to taste. Add lemon juice to give the soup a little bit of acidity. Add as much as you think fits.
Let your chlodnik rest in the fridge for at least 5h. I recommend making it first thing in the morning, so it has enough time to properly chill.
Cook eggs for 7 min in boiling water just before serving the soup. 1 egg per person should be enough.
Serve in a deep soup bowls. Top it up with egg and enjoy.
