Polish Cold Beetroot Soup
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Polish Cold Beetroot Soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 1 bunch beet greens young with small beetroots
- 1 bunch beetroot young with small beetroots
- 1 bunch chives
- 4 cucumber small
- 0,5 bunch dill
- 1 clove garlic
- 1 l buttermilk
- 3 tbsp cream heavy
- 4 egg cooked
- 2 tbsp lemon juice
Instructions
- Wash carefully beet greens and beetroots. Cut the beetroots in qurters and the beet geens into 0,5cm pieces.
- Place the beet greens and beetroots into the pot with 200ml hot water. Add the lemon juice (so the soup keeps their beautiful color) and cook for 10 minutes on lower heat.
- After 10 minutes set the soup aside until it has room temperature.
- Add buttermilk, cream, minced garlic to the mixture and set aside.
- In the mean while peel the cucombers and cut them into quarters and slice them thinly. Chop the hearbs. Add them to the soup and place it in the fridge for atleast 3 hours.
- Serve cold with egg quarters.
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