Let’s return to Poland, a country I have visited and liked very much, with lovely people, open and welcoming. I prepared this recipe to participate in the Polognam Contest Tastes of Poland, taking inspiration, as required by the contest rules, from the site www.ricettedellanonna.net. And here it is From Poland: Chlodnik (cold beet soup), a soup based on light yogurt or kefir, with the addition of cucumbers, beets, and radishes. It should be eaten strictly cold accompanied by hard-boiled eggs. Here is my version.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Polish
- Seasonality: All seasons
Ingredients
- 2 Pre-cooked beets (approx. 4 oz)
- 1 cucumber (approx. 5.6 oz)
- 3 pinches dill (dried)
- 3 tablespoons Lemon juice (concentrated)
- 2 tablespoons Olive oil
- 3 pinches Fine salt
- 3 pinches Black pepper (ground)
- 150 ml Milk
- 2 Eggs (medium)
Preparation
Place in a mixer with mounted blades, the beets cut into large cubes, add the washed, peeled, and cubed cucumber, the garlic and finely chop the ingredients. At this point, add the milk, lemon, dill, salt, pepper, and oil and continue to operate the mixer. Meanwhile, put cold water in a pot, add the eggs and boil for a few minutes until hard-boiled. Take two small bowls, pour the beetroot mixture into them, and place two wedges of hard-boiled egg on top. Sprinkle the surface with dried dill.
Tips/Advice
The quantities can be adjusted according to personal taste, as can the amount of salt, pepper, or dill.
If you liked From Poland: Chlodnik (cold beet soup), you can try other recipes that come from Abroad:
https://blog.giallozafferano.it/chiwawa69/course/ricette-dallestero/
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