LunchDinnerMain Course

Chłodnik (Cold Beet Soup)

Name: Chłodnik (Cold Beet Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 4 porcje
Cuisine: polish
Ingredients: 500 g beet peeled and grated; 2 szt. cucumber peeled and grated; 100 g radish trimmed and thinly sliced; 0,5 szklanka dill fresh, chopped; 0,25 szklanka chive fresh, chopped; 500 g plain yogurt full-fat; 250 ml buttermilk; 2 łyżka lemon juice freshly squeezed; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 4 szt. hard-boiled egg halved or quartered

This refreshing Polish cold beet soup is perfect for a warm day. Made with fresh beets, dill, and a creamy yogurt base, it's light yet satisfying. Chilled and vibrant, it offers a delightful balance of earthy and tangy flavors.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 50 min
Porcje: 4
Trudność: Średni
Na porcję: 267 kcal

Wegetariański

Informacja o alergenach: może zawierać jaja i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gbeet, peeled and grated
2 szt.cucumber, peeled and grated
100 gradish, trimmed and thinly sliced
0,5 szklankadill, fresh, chopped
0,25 szklankachive, fresh, chopped
500 gplain yogurt, full-fat
250 mlbuttermilk
2 łyżkalemon juice, freshly squeezed
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

for serving

4 szt.hard-boiled egg, halved or quartered

Sprzęt

grater · large bowl · medium saucepan · cutting board · knife · whisk

Sposób przygotowania

Krok po kroku

1
Place the grated beet into a medium saucepan and cover with enough water to just submerge them.
Około 1 min
2
Bring the beets to a boil, then reduce heat and simmer for 20-25 minutes, or until tender.
Około 25 min
3
Drain the cooked beets, reserving the cooking liquid, and let them cool completely.
Około 5 min
Wskazówka kucharza: The reserved liquid will add more beet flavor and color to the soup.
4
In a large bowl, combine the cooled beets, grated cucumber, sliced radish, chopped dill, and chopped chives.
Około 5 min
5
Add the plain yogurt and buttermilk to the vegetable mixture, stirring until well combined.
Około 2 min
6
Stir in the lemon juice, salt, and black pepper.
Około 1 min
7
Gradually add some of the reserved beet cooking liquid until the soup reaches your desired consistency and color.
Około 1 min
Wskazówka kucharza: Start with a small amount and add more as needed. You might not use all of it.
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.
Około 2 godz.
Wskazówka kucharza: Chilling is crucial for the best flavor and texture of this cold soup.
9
Serve the cold beet soup in bowls, garnished with a hard-boiled egg.
Wskazówka kucharza: A sprig of fresh dill also makes a beautiful garnish.

Na porcję

Wartości odżywcze

75%Ocena

Kalorie: 267,2kcal
Białko: 16,8g
Węglowodany: 29,8g
Tłuszcz: 10,8g
Błonnik: 5,2g
Cukry: 21,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover chłodnik in an airtight container in the refrigerator.