Chocolate Sorbet with Rum

Chocolate lovers it's something for you, very chocolaty. More than that, it has only few ingredients, is quick to make and is healthy. Because I added rum, sorbet never hardened to stone, so it's easy to scoop it out.
 
Ingredients for about 1 liter sorbet:

800 ml of water 
220 g liquid, pure honey (I used organic) 
170 g chocolate, 85%, crushed 
 75 g cocoa (I used organic) 
1/2 tsp pure vanilla essence
 Pinch of sea salt

In addition:
 

6o ml gold rum (optional)*
 
Directions:

Dissolve chocolate in water bath, then add all the remaining ingredients and mix well. Then pour into a glass container, let it cool (if you use rum, add at this point) and refrigerate for several hours. After this time, wring sorbet in accordance with the manufacturer's ice cream maker. Ready sorbet pour into a container and put into the freezer for a few hours, or overnight.

 * Rum prevents hardening of the ice cream / sorbet
 
Recipe inspired by David Lebovitz

Chłodnik, the Polish Cold Soup

Today, I would like to introduce traditional, Polish cold soup 
- very appropriate to the weather outside (40+C°/100+ F°) - called "Chłodnik".

Originally Chłodnik is cooked on a veal broth whitened with a sour milk or butter milk and served with either veal or crayfish. I prefer vegetarian version and cook Chłodnik on a veggie broth. No matter how you cook the cold soup you should serve it with hard boiled eggs, cucumber, radish and garnish with herbs, e.g. dill, chives, parsley. Additionally you can add avocado and cooked potatoes. Such a rich soup makes a whole meal (lunch or dinner).

Ingredients for about 3 liters of soup:

1500 l of broth

1000 l kefir or with sour or butter milk

1 bunch of chard (with about 3 beets)

1 kg beets

Colored pepper fresh grounded

2 tbsp vinegar (fruit, rice)

1 - 2 long cucumbers

1 - 2 bunches radishes

1 - 2 avocado

Juice from one lemon

Hard boiled eggs (1 -2 per person)

Directions:

Wash chard and beets. Peel beats and cut into cubes, chard stems with leaves slice very finely. Cook beets in a broth for about 7 minutes, after add chard and cook another 4 minutes. Turn the heat off, add lemon juice and vinegar. Let it completely cool down. Pour kefir into the cold soup and mix. Ready. Serve with chopped cucumber, radish, eggs avocado and garnish with herbs.

Recipe inspired by "Kwestai Smaku".