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)
- 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
This soup is usually served in Poland during the harvest season.
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