Saturday, 14 June 2014

Cold Summer Soup

It's been a long time since I posted a recipe, and this time I want to post it so I have a record of what I made yesterday afternoon. In short, after reading three contradictory recipes for chłodnik, I just made my own.

Chłodnik (HWOD-neek) is a cold Polish beet soup, which I first tasted last Saturday in Ognisko, a Polish restaurant in London. If you think you don't like cold soups because you don't like starchy, cloying old vichyssoise, give chłodnik a try.

Seraphic's Chłodnik (Anielski Chłodnik)

for four, suitable for Fridays and vegetarians

You need two biggish bowls, and one is the serving bowl.

4 cooked beets
one cup veggie broth
half a lemon
half an English cucumber, diced very small
3 little radishes (or more, if you love radishes), diced very small.
a package of fresh dill (about 3/4 cup), chopped
a handful of fresh chives, chopped
500 mL (around 1 pint) of plain low-fat yogurt
1/2 cup (or half a small Tesco container) sour cream
3-4 cold hard boiled eggs, quartered

I suppose you could add salt, but I'd wait until the end because the veggie broth might be plenty salty. I used Marigold Swiss.

1.Into the big serving bowl, grate the cooked beets.
2. Pour into beets the veggie broth and the juice of half a lemon.
3. Into the second bowl, combine cucumber, radishes, dill and chives. Then toss them into the serving bowl and gently mix into the beets and broth.
4.Into the emptied second bowl, mix yogurt and sour cream. Gently fold into the veggie mixture in the serving bowl. It will become pink.
5. Taste to adjust seasonings. Gradually throw in more dill or chives or salt, as you like. Mix.
6. Add the quarters of hard boiled egg as a decoration on top or gently mixed in
7. Cover the serving bowl (my Polish one, which looks just like the photo, has a lid) and put it in the fridge to chill for at least three hours.

This is so good I rudely served myself seconds before offering seconds to guests. This was very bad behaviour, but the soup was soooo good. It doesn't need saltines or bread, really, although I served it with Polish brown bread.

If you don't have guests, I suggest making it for yourself and then eating it all weekend. Delicious!

1 comment:

Sheila said...

I was inspired this morning to buy a few cans of beets to make beet soup for lunches this week. Mine tends to be a bit more involved, because I cook some onions to go in it first, so it winds up being a hot soup that then gets cooled down and I need to plan in advance. But the nice thing is you can just pull it out of the fridge (or lunch bag) and eat it right away! I also whizz it with a wand blender at the end, which saves on grating (I roughly chop instead) and makes it decently smooth.