Cold Beetroot Soup (Chlodnik)

Ingredients

• 750 g young beetroots (with leaves)
• 0.75 l vegetable broth
• 0.5 lemon (juice)
• 200 g heavy cream
• 1 bunch radishes
• Salt
• Pepper
• 1 cucumber
• beetroot leaf (for garnish)
• 2 tbsp chives
• 2 boiled eggs

Instructions

1. 1.

   Thinly peel and dice the beetroots, set leaves aside. Simmer in hot vegetable broth for about 30 minutes over low heat, then blend with a hand blender, reheat, and season with lemon juice, salt, and pepper. Let cool well, then chill in the refrigerator for another 20 minutes. Add cream, stir thoroughly, and taste again.

2. 2.

   Peel the eggs and quarter them. Wash, trim, and cut the cucumber lengthwise into thin slices. Wash, trim, halve, and slice the radishes. Roughly chop beetroot leaves. Serve soup in cups garnished with radish slices, cucumber, chives, egg quarters, and beetroot leaves.