Chłodnik (Cold Beet Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the grated beet into a medium saucepan and cover with enough water to just submerge them.

   Ca. 1 min.

2. 2

   Bring the beets to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.

   Ca. 25 min.

3. 3

   Drain the cooked beets, reserving the cooking liquid, and let them cool completely.

   Ca. 5 min.

   Kokkens note: The reserved liquid will add more beet flavor and color to the soup.

4. 4

   In a large bowl, combine the cooled beets, grated cucumber, sliced radish, chopped dill, and chopped chives.

   Ca. 5 min.

5. 5

   Add the plain yogurt and buttermilk to the vegetable mixture, stirring until well combined.

   Ca. 2 min.

6. 6

   Stir in the lemon juice, salt, and black pepper.

   Ca. 1 min.

7. 7

   Gradually add some of the reserved beet cooking liquid until the soup reaches your desired consistency and color.

   Ca. 1 min.

   Kokkens note: Start with a small amount and add more as needed. You might not use all of it.

8. 8

   Cover the bowl and refrigerate the chłodnik for at least 2 hours to allow the flavors to meld and for the soup to chill thoroughly.

   Ca. 2 t.

   Kokkens note: Chilling is crucial for the best flavor and texture of this cold soup.

9. 9

   Serve the cold beet soup in bowls, garnished with a hard-boiled egg.

   Kokkens note: A sprig of fresh dill also makes a beautiful garnish.