Beetroot cooler reigns on the tables in the summer. It’s nice to cool and fill on hot days. Today we have a lot of types of beetroot, cold soup, but they all come from the Lithuanian cooler. For centuries, this summer soup has been served on royal tables. Chołodziec appears many times on the pages of “Pan Tadeusz” Adam Mickiewicz. In the original version it is prepared on the basis of boiled beetroot mixed with sour milk or cream with the addition of fresh dill, cucumber and hard -boiled eggs. Cooked cancer neck was also once added. Over time, instead of curd milk or cream, kefir and buttermilk began to be used. In the classic recipe from the “Lithuanian cook” (from 1913) Wincentin Zawadzka gives a recipe for a cooler from: green dill, cooked Botwina or sorrel, broth and cream. The whole is complemented by: hard -boiled eggs, finely cut cucumbers, cooked cancer neck or pieces of fish or veal. Although such a classic Lithuanian cooler is delicious, it takes a lot of time to prepare it. The beetroot cooler can also be prepared in a different, less labor -intensive version.
Recipe for a cooler without cooking beetroot
If you fancy a cold soup, but you don’t have time to cook beetroot or beets, you can use ready beetroot sourdough. Exactly the one that is used to cook Christmas Eve borscht. For two portions of the cooler you need: 500 ml beetroot sourdough, 400 ml Greek yogurt, 250 ml cream 18%, 2 medium -sized small cucumbers, 4 radishes, a bunch of dill, 2 hard -boiled eggs, salt and pepper to taste. Grate the cucumbers and radishes on a grater, chop the dill. In a large bowl, mix yogurt, cream, sourdough, grated vegetables and dill. Season with salt and pepper. The cooler, as the name indicates, should be served cold, so put the soup in the fridge for 20 minutes (you do not have to do it if the ingredients were well chilled before mixing). Peel the eggs from the shell, cross -section in half. When the cooler is cold enough, pour into deep plates, put the cooked eggs on each. Ready.
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