Cold Beetroot Soup (Chłodnik z botwinki)

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

If you are a fan of gazpacho or salmorejo then you may just like this beetroot alternative. A creamier and thicker cold soup. A great option for the summer. Swap out the ingredients for a vegan alternative.

Ingredients

  • 1/2 Ltr chicken stock
  • 2 cooked beetroots
  • 2 cucumbers
  • 2 garlic cloves
  • Dill
  • Chives
  • 2 teaspoons vinegar
  • 400g fresh cream
  • 400g kefir
  • Salt
  • Pepper
  • 3 eggs

Method

Place 3 eggs to boil and leave them to cool

Start off by preparing the stock, this can be done by using a stock cube. Once all mixed together and dissolved set aside and leave it to cool.

Grate the beetroot garlic and peel the cucumber, grating into a bowl with the beetroot. 

Next, finely chop down the dill and chives, leaving a spring of dill to one side for decorating.

Once the stock is cold, mix all the ingredients together, and add in the cream and yogurt and combine all your ingredients. Season to taste and finally add the vinegar. 

Leave this in the fridge for 30 minutes to cool throughout and serve, cutting up a boiled egg. 


Cold Beetroot Soup

Cold Beetroot Soup (Chłodnik z botwinki)

5 from 1 vote
If you are a fan of gazpacho or salmorejo, this is a creamier and thicker alternative with beetroot. A great option for the summer.
Prep Time20 mins
Cook Time1 hr
Course: Soup
Cuisine: Gibraltar, Mediterranean
Servings: 1
Author: Mama Lotties

Ingredients

  • 1/2 Ltr chicken stock
  • 2 cooked beetroots
  • 2 cucumbers
  • 2 garlic cloves
  • Dill
  • Chives
  • 2 teaspoons vinegar
  • 400 g fresh cream
  • 400 g kefir
  • Salt
  • Pepper
  • 3 eggs

Instructions

  • Place 3 eggs to boil and leave them to cool
  • Start off by preparing the stock, this can be done by using a stock cube. Once all mixed together and dissolved set aside and leave it to cool.
  • Grate the beetroot garlic and peel the cucumber, grating into a bowl with the beetroot.
  • Next, finely chop down the dill and chives, leaving a spring of dill to one side for decorating.
  • Once the stock is cold, mix all the ingredients together, and add in the cream and yogurt and combine all your ingredients. Season to taste and finally add the vinegar.
  • Leave this in the fridge for 30 minutes to cool throughout and serve, cutting up a boiled egg.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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