Chłodnik soup and heat wave in Ireland!...

It's just unbelievable how hot it is. I wouldn't mind it normally, but now I really do (try to be 9 months pregnant and survive temp. around 30 C...). I love such weather and I'm happy it's a real spring/summer here (at last!). We really miss sunshine here on The Green Isle and try to grab any that we get. Surviving such weather is different matter all together. I can't eat, I'm just not hungry - but as we all know one has to eat. So... there's a soup, cold soup designed especially for such weather - perfect for hot days. I admit that I had to call my Dad to ask exactly how to make it and what to put inside ;) It was delicious - a true taste of my family home (Dad would be proud!). Hope you will try it - especially that it's not difficult, cheap to make and healthy too.

"Cold borscht (borshch) or Cold beet soup is a cold variety of borscht — beetroot soup traditional to some Northern European and Slavic countries. In Poland it's called 'chłodnik' or chłodnik litewski'. Its preparation starts with young beets being chopped and boiled, together with their leaves, when available. After cooling them down, the soup is usually mixed with sour cream, soured milk, kefir or yoghurt (depending on regional preferences). Typically, raw chopped vegetables such as radishes or cucumbers are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy ingredients." - by

How to make it...

- 800 ml plain yogurt
- 4 boiled and pealed and grind young beetroots
- 6 red radishes, grind
- 1 cucumber, pealed and grind
- 3 hard boiled eggs, diced
- spring onion or dill, chopped
- salt, pepper, caster sugar
- lemon juice

In a big bowl or pot mix all the grind veges, spring onion and eggs. Add all the yogurt (if it's too thick, just add some more). Season to taste with salt, pepper and a little of lemon juice. You may also want to add some sugar to 'break' the taste. It's ready - literally 10 min. :) Put your soup into the fridge for min. 30 minutes. Serve cold.