food International Foods Poland recipe The Cookbook of the United Nations

Chlodnik (Cold Vegetable and Yogurt Soup)

BethComments Off on Chlodnik (Cold Vegetable and Yogurt Soup)

Chlodnik is usually served in Poland during the harvest season.

Chlodnik (Cold Vegetable and Yogurt Soup)

  • 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)
  1. Drain canned beets and cut into fine strips; save beet liquid.
  2. Add beets, cucumber, pickle, radishes and garlic to yogurt in a 2-quart bowl.
  3. Stir the beet juice and bouillon into the yogurt mixture; add the shrimp or veal, hard-cooked eggs, sugar and onion.
  4. Serve cold with parsley and dill sprinkled on top
This soup is usually served in Poland during the harvest season.

Via: The Cookbook of the United Nations

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