"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 Wikipedia.org
How to make it...
Ingredients:
- 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.
Smacznego!