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Chlodnik (buttermilk and beetroot soup)

Matthew Fort from Market Kitchen
A chilled and creamy Polish summer soup with crunchy vegetables and vibrant pink hue

Chlodnik (buttermilk and beetroot soup)

Method

1. Mix the buttermilk and creme fraiche in a bowl. Stir in the hard boiled eggs, cucumber, radishes, beetroot and dill.

2. Leave to for at least 12 hours in the fridge to allow the flavours to combine.

3. Garnish with dill and eat chilled.

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Serves: 4

Prep: 15 min, plus overnight chilling

Ingredients
2 x 285ml cartons Buttermilk
1 x 285ml tub Crème fraîche
4 hard-boiled eggs, sliced
1 Cucumber, peeled, deseeded and diced
1 bunch Radishes, thinly sliced
1 cooked Beetroot, peeled and diced
1 tbsp fresh dill, plus extra for garnish