Friday - - Food -

Prep time 20 mins Chilling time 2 hours Serves 4

250ml beet­root juice 250g sour cream 500ml but­ter­milk A pinch of pow­dered sugar 1 bunch dill 1 bunch chives 1 tbsp finely chopped onion 1 medium-sized cu­cum­ber, finely diced 1 bunch radishes, thinly sliced 1 hard-boiled egg, peeled and cut into wedges 2 tbsp beet­root leaves, finely chopped

Mix to­gether the red beet juice, sour cream and but­ter­milk. Sea­son the chold­nik with salt and pep­per to taste. It should have a mild, sour flavour. Wash, clean and re­move ex­cess wa­ter from the herbs by shak­ing. Chop. Add the herbs to the chlodnik, along with onion, cu­cum­ber and radishes. Chill the soup for at least two hours. Di­vide the egg wedges among four glasses. Pour the cold soup over the top. Gar­nish with the beet­root leaves and serve.

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