Cold Beetroot Soup (Chlodnik Litewski)

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Chlodnik Litewski came to Poland from Lithuania, however, it is now a part of Polish culinary culture. It should not be confused with another polish beet soup called "Barszcz", which is served hot and mainly during winter months.
Everything in THIS soup is about summer!
Fresh. Aromatic. Irresistible!


3 raw, young beets (the smaller the better)
2 cucumbers (small dice)
1 cup of green onions, finely chopped
4 medium radishes, finely chopped
4-5 tbsp fresh dill, finely chopped
1 liter kefir
salt and pepper to taste
2-4 eggs (hard boiled)
Few drops of lemon juice


Wash the beets and cut off above the roots.
Cut the stalks up to the leaves in small pieces (about 1/4 of inch).
Cook all chopped parts in 2 cups of salted water (for few minutes only)
Use the water you cooked the stalks in as a base for the soup.

Preheat the oven to 400 degrees. Drizzle the beets with a little bit of oil, season with salt and completely cover in aluminum foil. Roast for 30 minutes to an hour (until they are soft). Roasting the beets will  intensify their flavor and sweetness. It will also leave all vitamins in them.
Roasted beets are also very easy to peel. When they are cool enough to handle, the skin easily rubs off using paper towels or your hands.
Grate the beets on a box grater.

Meanwhile, hard-boil the eggs, then cool under cold water.
Peel and cut into half lengthwise.

Wash the cucumbers, cut into small dice.
Take a large bowl, throw in the cucumbers, radishes, dill and green onions.
Stir in the kefir, then season with salt and pepper. Add grated beet stalks (with water), grated beets and mix well.
You may also add a squeeze of lemon. Refrigerate it for a day or so (important).
Serve very cold, topping each portion with a boiled egg half or two.


Notes: You can substitute green onions for the chives.













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