Cold Beetroot Soup with Hard-Boiled Eggs (Chlodnik)
Try the Cold Beetroot Soup with hard-boiled eggs (Chlodnik) from Spoonsparrow or one of our other healthy recipes!
Ingredients
- 750 g fresh beetroot
- 750 ml vegetable broth
- 0.5 Organic lemon
- Salt
- black pepper (freshly ground)
- 2 Eggs
- 200 ml Buttermilk
- 100 g Sour cream
- 1 bunch radishes
- 10 g chives (half a bundle)
Instructions
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1.
Thinly peel and dice the beetroot. Simmer in hot vegetable broth for about 30 minutes over low heat. Purée with an immersion blender. Squeeze half a lemon into juice. Season the beetroot purée with lemon juice, salt, and pepper. Let cool and refrigerate for 20 minutes.
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2.
Meanwhile, prick the eggs, place them in boiling water, and cook for about 9 minutes. Drain the eggs, shock them in cold water, peel, and quarter them.
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3.
Add buttermilk and sour cream to the beetroot purée, stir well, and adjust seasoning again. Wash, trim, halve, and slice the radishes. Rinse the chives, pat dry, and cut into small ribbons. Divide the soup among four plates, add the eggs and radishes, and garnish with chives before serving.
