Chłodnik – 3 – Beetroot & Cucumber

This chilled soup is a refreshing start to a meal in summer.

Beetroot concentrate is used in this easy version.

Ingredients

• Half  a cucumber
• Spring onion – green parts or chives
• 500ml of yoghurt or 300ml soured cream & lemon juice
• 2 tablespoons of beetroot concentrate
• Handful of dill
• Lemon juice and cold water
• Salt & Pepper & Sugar to taste
• *
• Hard boiled eggs to serve – ½ egg per person

Method

• Part peel the cucumber length-ways to give stripes.
• Chop the cucumber into small cubes.
• Chop the spring onions or chives into small pieces.
• Chop the dill into small pieces.
• Mix the yoghurt or soured cream & lemon juice with the beetroot concentrate.
• Thin this down with lemon juice and water to suit.
• Mix with the chopped cucumber.
• Add dill and spring onions or chives.
• Adjust the seasoning to taste.
• Chill in the fridge for several hours.
• *
• Serve with quarters of hard boiled eggs and a sprinkle of chives.

Served in Tapestry  by Royal Doulton – 1966 – 1988