Chłodnik buraczany z koperkiem (Drukuj)
Orzeźwiająca zupa łącząca ziemisty smak buraków z kremowym jogurtem i świeżym koperkiem, idealna na ciepłe dni.
# Składniki:
→ Vegetables
01 -
4 medium beets, peeled and cubed
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 cucumber, diced
→ Dairy
06 -
1 cup plain yogurt
07 -
1 tablespoon olive oil
→ Herbs & Spices
08 -
1/4 cup fresh dill, chopped
09 -
Salt and pepper to taste
10 -
1 tablespoon lemon juice
# Kroki wykonania:
01 -
In a large pot, combine the cubed beets, chopped onion, garlic, and vegetable broth. Bring to a boil and then reduce heat, simmering for 30 minutes or until the beets are tender.
02 -
Allow the beet mixture to cool slightly, then blend until smooth using an immersion blender or regular blender.
03 -
Stir in the yogurt, dill, lemon juice, and diced cucumber. Season with salt and pepper to taste.
04 -
Chill the soup in the refrigerator for at least 1 hour before serving.
# Uwagi:
01 -
Serve garnished with extra dill and a dollop of yogurt.
02 -
For a spicier kick, add a pinch of cayenne pepper.
03 -
Pairs well with crusty bread or a light salad.