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🍲 Refreshing Cold Beetroot Soup (Chlodnik)

185 kcal · 30 min · 4 servings

Ingredients

• 750 g young beetroot (with leaves)
• 0.75 l vegetable broth
• 0.5 lemon (juice)
• 200 g whipping cream
• 1 bunch radishes
• salt
• pepper
• 1 cucumber
• beetroot leaf (for garnishing)
• 2 tbsp chive rings
• 2 boiled eggs

Instructions

1. 1. Peel the beetroot and cut it into small cubes.
2. 2. Set aside the beetroot leaves.
3. 3. Add the beetroot cubes to the hot vegetable broth.
4. 4. Simmer the soup over low heat for about 30 minutes.
5. 5. Then puree the soup in a blender.
6. 6. Heat the pureed soup once more briefly.
7. 7. Season the soup with lemon juice, salt, and pepper.
8. 8. Allow the soup to cool down completely.
9. 9. Place the cooled soup in the refrigerator for 20 minutes.
10. 10. Stir the cream into the cold soup.
11. 11. Taste the soup with the cream and adjust seasoning if needed.
12. 12. Hard-boil the eggs and peel them.
13. 13. Cut the peeled eggs into quarters.
14. 14. Wash the cucumber and cut it lengthwise into four strips.
15. 15. Slice the cucumber strips into thin rounds.
16. 16. Wash the radishes and cut them in half lengthwise.
17. 17. Slice the radish halves into thin rounds.
18. 18. Roughly chop the reserved beetroot leaves.
19. 19. Divide the cold soup among plates or bowls.
20. 20. Garnish the soup with radish slices, cucumber slices, chives, egg quarters, and beetroot leaves.
21. 21. Serve the soup immediately.

Nutrition per serving

• kcal: 185
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 13 g