Chilled Borscht with Crème Fraiche
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.
Whisk beet juice with creme fraiche and buttermilk until smooth and well combined. Season with salt and powdered sugar to taste. The mixture should taste mild and slightly sour. Rinse the herbs, trim, shake dry and chop.
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.
Refrigerate for at least 2 hours. Peel egg and cut into slices. Divide borscht among 4 glasses. Serve garnished with beet greens.