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Chlodnik (Cold Vegetable and Yogurt Soup)
Course
Side Dish, Soup
Cuisine
polish
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
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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