Chłodnik (Chilled Beetroot and Soured Cream Soup)
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Ingredients
- 500 g raw beetroot
- 1 cucumber
- 250 ml soured cream
- 1 garlic cloves
- 2 eggs
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 232 kcal
- Protein
- 8 g
- Carbohydrate
- 13.5 g
- of which sugars
- 12.1 g
- Fat
- 15 g
- of which saturates
- 8.4 g
- Fibre
- 4.1 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs in a pan of water for 9 minutes, then cool under cold running water, peel and halve.
- 2
Peel and coarsely grate the raw beetroot, then simmer in a pan of water for 15-18 minutes until tender. Drain, reserving a little of the cooking liquid, and leave to cool completely.
- 3
Dice the cucumber. Blend or whisk the cooled beetroot with the soured cream, crushed garlic and a splash of the reserved cooking liquid until smooth.
- 4
Stir in the diced cucumber and most of the chopped dill, then chill for at least 30 minutes.
- 5
Ladle into bowls, top each with a halved egg and scatter with the remaining dill.
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