Chłodnik means coolant and it is a refreshing start to a meal in summer.
This classic version is usually make with botwiny for which I cannot find a good translation into English.
Botwiny are young beetroots with the stalks and some leaves still attached. In Poland you can buy bunches of these for sale or you can pick them early from your garden or allotment. Here in England I have not see them for sale so if you want them you will have to grow them for yourself.
If you do have some you use all the parts – the roots, stalks and the leaves otherwise you just use cooked beetroot.
The classic version uses soured milk but unless you have access to this then Greek style natural yoghurt or soured cream and lemon juice are good alternatives.
I use beetroot concentrate which is convenient and very tasty.
1 tablespoon of beetroot concentrate to 250ml of yoghurt is a good proportion.
- 250g of cooked beetroots
- 3-4 gherkins
- Spring onion – green parts or chives
- 500ml of yoghurt or 300ml soured cream
- 2 tablespoons of beetroot concentrate
- Handful of dill
- Lemon juice and gherkin liquor and cold water
- Salt & Pepper & Sugar to taste
- Hard boiled eggs to serve – ½ egg per person
- Chop the beetroot into small cubes.
- Chop the gherkins 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, gherkin liquor & water to suit.
- Add the chopped beetroots, gherkins, 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 or dill.
Served in Carnation by Royal Doulton – 1982 – 1998