Cold Beetroot Soup

Name: Cold Beetroot Soup
Cuisine: Lithuanian
Ingredients: 1 kg/2¼ lb raw beetroot (beets), boiled and peeled; 5 bunches pink radishes; 2 large cucumbers, peeled; 2 bunches spring onions (scallions), finely chopped; 2 bunches spring onions (scallions), finely chopped; 1.2 litres/2 pints/5 cups cold chicken or vegetable stock; 1.2 litres/2 pints/5 cups cold chicken or vegetable stock; 200 ml/7 fl oz/scant 1 cup natural (plain) yogurt; salt and ground black pepper; salt and ground black pepper; 1 large bunch of dill, finely chopped, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This beetroot soup, called chlodnik, is a variation of the famous borscht -always served cold and eaten only in the summer months. There are many versions, but this one has a particular Lithuanian influence in its use of radishes. Because several of the ingredients are raw, the soup is full of vitamins, and it also has a pronounced flavour and vibrant colour.

Ingredients

Europe
Lithuania
Soup
Gluten-free
Vegetarian
Summer

Method

Per portion Energy 89kcal/377kJ; Protein 5.3g; Carbohydrate 16.5g, of which sugars 15.5g; Fat 0.7g, of which saturates 0.2g; Cholesterol 0mg; Calcium 126mg; Fibre 4.1g; Sodium 145mg.