Chłodnik z jajkiem (Drukuj)
Orzeźwiająca letnia zupa z buraków i jogurtu, podawana na zimno z jajkiem i świeżymi warzywami.
# Składniki:
→ Vegetables
01 -
4 medium beets, peeled and chopped
02 -
1 cucumber, diced
03 -
1 bunch of radishes, thinly sliced
04 -
2 green onions, chopped
→ Dairy
05 -
2 cups plain yogurt
06 -
1 cup vegetable broth
→ Others
07 -
2 tablespoons lemon juice
08 -
Salt and pepper to taste
09 -
Fresh dill for garnish
10 -
4 hard-boiled eggs, halved
# Kroki wykonania:
01 -
Place the chopped beets in a pot with enough water to cover them. Bring to a boil and cook for about 30 minutes or until tender. Drain and let cool.
02 -
In a blender, combine the cooled beets, yogurt, vegetable broth, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
03 -
Stir in the diced cucumber, sliced radishes, and chopped green onions.
04 -
Chill the soup in the refrigerator for at least 1 hour before serving.
05 -
Serve the chilled soup in bowls, topped with halved hard-boiled eggs and garnished with fresh dill.
# Uwagi:
01 -
For a vegan version, substitute yogurt with coconut yogurt.
02 -
Pair with crusty bread for a complete meal.