| title | source | img | tags | category |
|---|---|---|---|---|
Chlodnik |
media/chlodnik.jpg |
polish cuisine, yogurt, cream |
soups |
- 250ml of beet sourdough or fresh cucumbers sourdough
- 250ml of sour cream
- 500ml of yoghurt
- 1 medium beetroot
- 1 bunch of dill
- 1 bunch of chives
- 1 cucumber
- 1 bunch of red radishes
- 1 pinch of powdered sugar
- salt
- pepper
- a few hard-boiled eggs
Mix 250ml of beet or cucumbers sourdough with 250ml of sour cream and 500ml of yogurt.
Time to make chlodnik soup pink coloured - we need some fresh beet juice. Most probably you can't buy it in grocery. Since beetroot is more like a potato, than a juicy fruit, electrical juicer cannot be overestimated :) I should mention salutary effect, that a red beetroot juice has on your health.
Add some salt to taste, and do not forget a pinch of powdered sugar. Soup should be gently but firmly sour.
Vegetables: add a big bunch of finely chopped dill and a small bunch of finely chopped chives.
Peel one fresh, green cucumber and dice it. Cut a bunch of red radishes into slices. Both diced cucumber and sliced radishes are another necessary addition to chlodnik.
Chlodnik should be left to 'mature' in a cool place for 2-3 hours (put it into your fridge).
When ready, serve chlodnik in bowls with a hard boiled egg, cut into quarters. Both eggs and chlodnik should be cold.
Some people like to add small pieces of good quality cold cuts, or roast veal. For sure, there's a reason if chlodnik is going to be served as a main dish. Therefore it should has some more sustenance. More exquisite addition is a cooked shrimp, but it isn't Polish tradition at all. And remember that chlodnik should always be served cold (almost directly from your fridge).