Chłodnik – Cold Beetroot soup recipe

Chłodnik

Is a great Summer soup from Poland. It’s also a really pretty looking dish to serve for guests, and is really good for your, with plenty of herbs, beetroot, and natural yoghurt.

I highly recommend it

Ingredients

bunch of young beets with stems
2 finely garlic cloves
1 litre boiling water
Vegetable stock, or cube (Vegeta)
Spring onion
Parsley
Dill
500g natural yogurt, buttermilk or kefir
salt & pepper, to taste
¼ lemon juice

4 hard boiled eggs
1kg baby potatoes

Method

Wash and chop the beets and stems.Cut them quite small, you can even coarsely grate the beetroot.
Place in a large pot with boiling water, garlic, stock cube or Vegeta, and lemon juice. Cook covered until beets are al dente – just soft enough.
Remove from heat, then add half of your dill, half your parsley (reserve the rest for garnish), your spring onions and leave aside to cool down a little bit more. Add yogurt (buttermilk or kefir), season to taste with salt, pepper. Taste it, it may need a little sugar to balance the flavour. If the soup is too dense you can thin it with more hot water. Chill in fridge for an hour.

Hard boil your eggs

Chop and cook your baby potatoes, then put a little butter (optional) and sprinkle the rest of the dill on them.

To Serve, half your eggs, and put on top of soup which you sprinkle the rest of the parsley on, and serve the potatoes on the side, so they can be added by your guests themselves to the soup before eating.

 

Make 6 servings.

Turkey Mince Shepherds Pie with Cauliflower Mash

ImageAs mentioned in my last post, I made a turkey mince Shepherds pie, with a cauliflower mash top. A great healthy lower calorie and lower fat version of a favourite comfort food. You need:

For the pie:

1 onion, finely chopped

1 carrot, peeled and finely chopped

500g minced Turkey

2 tbsp Worcestershire sauce

400g can chopped tomatoes

110g (4oz) frozen peas

1 tbsp tomato puree    (optional, I was all out but usually have some and add it)

salt and freshly ground black pepper

For the mash:

1 Cauliflower

salt and freshly ground black pepper

50g Cheddar, finely grated

Firstly, preheat your oven to 190 degrees C ( which is 375 degrees F). Next you fry up the turkey mince in a pan, with some onion, and salt and pepper or whatever spices you like. I used Vegeta and chilli. Then add carrots until they’re a little tender. Then add a tin of whole peeled tomatoes and a few tablespoons of Worcestershire sauce. I just added to taste, but trust me, don’t skip it as it makes the dish in my opinion. Cook it down for quite some time, longer cooking times are great, a minimum of half hour though, you don’t want it watery at all, especially as cauliflower mash can be quite watery. Add peas towards the end, they don’t take long to defrost, and you’ll be baking it anyway.

Seperately, steam some cauliflower. I used about 3/4 of a whole cauliflower, and also had a potatoe in there (i’m trying to use up food we have at home before we go away). Once it’s soft mash it. You can add butterImage

I need to clean my cooktops, I’m kinda mortified at this pic!!

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Enjoy! Comfort food deluxe!