CHLODNIK (POLISH COLD BEET SOUP)

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.