Borscht with Creme Fraiche

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Borscht with Creme Fraiche
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 20 min.
Ready in

Healthy, because

Even smarter

The cold soup known in Poland as chlodnik, together with beetroot juice, is rich in antioxidants, which not only give the dish its characteristic colour as a colouring agent, but also protect the body cells from damage caused by free radicals.

At best, you should prepare the soup the day before - so that it can soak well in the fridge over night and is nicely chilled.

Author of this recipe:

Ingredients

for
4
Ingredients
250 milliliters
250 milliliters
500 milliliters
1 pinch
1 pinch
1 bunch
1 bunch
1
medium Cucumber
1 bunch
1 teaspoon
1
hard-boiled Egg
2 tablespoons
Beet Greens (chopped)

Preparation steps

1.

Whisk red beet juice with the creme fraiche and buttermilk. The Season with salt and powdered sugar to taste. The mixture should taste mild and slightly sour. Rinse the herbs, trim, shake dry and chop.

2.

Add the chopped herbs to the mixture. Peel the onion and chop finely. Cut the cucumber into very small cubes. Rinse the radishes, trim and cut into very thin slices. Mix everything into the beet mixture.

3.

Refrigerate for at least 2 hours. Peel egg and cut into slices. Divide borscht among 4 glasses. Serve garnished with beet greens.