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

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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