Chlodnik for Those in Hurry – Cold Summer Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 ml buttermilk or kefir
- 400 ml sour cream or sour cream
- 1 cucumber (s)
- 1 bunch radishes
- 1 bunch chives
- 1 bunch dill
- 330 g beetroot, pickled, diced
- 1 teaspoon salt
- pepper
- 6 hard-boiled egg (s)
- boiled potatoes
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and cut into very small pieces with the radishes. If necessary, you can grate them roughly. Put both in a bowl, sprinkle with salt and mix. DO NOT pour away the escaping juice!
- Finely chop the herbs and add to the cucumbers / radishes with the diced beetroot (inc. The liquid). Add the sour cream, mix well so that there are no more lumps. Finally add the buttermilk and mix well again. Season to taste with salt and a little pepper and refrigerate for at least 1 hour.
- Serve the chlodnik with the hard-boiled eggs and the hot boiled potatoes tossed in parsley butter.
- Some also cut the egg and the cooled potatoes into small cubes, put them directly in the chodnik and eat them completely cold. Both taste good.
- Note: This recipe is a simplified version. Chlodnik is traditionally made from the green of the very young beetroot, which is cooked gently and gives the chlodnik a slight sweetness. In Germany the green is unfortunately hardly available and in Poland only for a very short time, where the beetroot is no bigger than a hazelnut.
- But the taste is very similar and this variant works in no time at all.
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