This post may contain affiliate links
to companies I know and trust. If you purchase something through one of those
links I will receive a few pennies to help fund my yarn, fabric and vintage
cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
Chlodnik is usually served in Poland during the harvest season.
Chlodnik (Cold Vegetable and Yogurt Soup)
Servings 6
Ingredients
- 1 pound beets can
- 1 cucumber diced
- 1 pickle diced
- 1/2 cup radish diced
- 1 clove garlic crushed with 1/2 teaspoon salt
- 1 quart yogurt
- 1 cube bouillon dissolved in beet liquid
- 2 egg hard cooked, sliced
- 1/2 teaspoon sugar optional
- 1 tablespoon onion chopped
- 2 tablespoon parsley chopped
- 2 tablespoon dill chopped
shrimp or veal
- 12 shrimp cooked and deveined
- 1/2 pound veal roasted and cubed
Instructions
- Drain canned beets and cut into fine strips; save beet liquid.
- Add beets, cucumber, pickle, radishes and garlic to yogurt in a 2-quart bowl.
- Stir the beet juice and bouillon into the yogurt mixture; add the shrimp or veal, hard-cooked eggs, sugar and onion.
- Serve cold with parsley and dill sprinkled on top
Notes
This soup is usually served in Poland during the harvest season.
Via: The Cookbook of the United Nations
Printer Friendly Copies:
[easyazon_link identifier=”B002P8XBDI” locale=”US” nw=”y” tag=”instither-20″]Cookbook Of The United Nations – 250 Authentic Recipes From 111 Countries[/easyazon_link]
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
