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".

Pepper - Tomato Cream Soup with Chilli

Without a doubt this is the best tasting tomato cream I ate and I myself am surprised that it is so tasty. 

Although the chili is in, but it only gives only a hint of sharpness. I expected much more, 

but if you like really spicy soup, use more chilli.

Ingredients for 3 liters of cream:

1.5 liters tomato puree, organic 

1.2 liters vegetable broth 

5 tbsp olive oil 

4 garlic cloves 

2 - 3 carrots (approx. 300 g) 

2 onions 

2 peppers (used the Hungarian ones) 

1 parsley root, large 

1 chilli, red, the size of a big toe 

1 tsp brown sugar 

A bunch of basil 

Sea salt and colorful pepper to taste

In addition: 

500g mozzarella cheese, organic

Directions:

In a large pot heat the olive oil. Finely peel onions and garlic, toss into the pot and fry until vitrification. Then, add chopped peppers, sliced carrots and parsley. Fry until tender approx. 15 minutes. Next, add the tomato puree, stir and bring to a boil. Finally, add the broth and basil, bring to the boil again. Reduce the heat and let it simmier 10 more minutes. Remove from heat and blend the soup to the cream. Pour into the plates, and add a spoonful of diced, cubed mozzarella.

The recipe was inspired "The Question of Taste".

Beet - Coconut Soup

For most of my life, red beets were associated only with my mom's best ever red beet borsch (soup) and braised beet-apple side dish. For some time now, I am looking for interesting recipes for other use of these tasty and healthy vegetables. Today, a second one presented on this blog.

Ingredients for about 2 liters of soup:

750 - 800 g beet
600 ml vegetable stock
600 ml coconut milk
3 tbsp olive oil
3 green onions
2 cinnamon sticks
1 orange
1 star anise* (omitted)
Ginger the size of the big toe
Spices to taste

Additionally:

Cilantro or other favorite herbs
Coconut flakes

Directions:

Peel beets and cut into small pieces. Cut the onion into slices. Grate orange peel and squeeze the juice into a small bawl. Peel ginger and grate on the fine mesh.
Heat the olive oil in a pot, in which the soup will be cooked. Add beets and cook for a few minutes. After a while, add the onion and continue to fry. After about 10 minutes, add hot broth, milk and the rest of the ingredients. Cook for about 20 to 30 minutes, or until the beets are soft. Season. Serve sprinkled with flakes and/or herbs.

* not my faforite...

Recipe was inspired by "Alnatura".

Beet - Cauliflower Cream Soup

Today I invite you to taste another soup, cream - soup. To the beet cream, I added ginger and honestly, for me, it was not a good idea, but probably because I do not like this spice and rarely use it in my kitchen. However, if you like the distinctive flavor, you will surely find the cream attractive.

Ingredients for about 2 liters of soup:

1.5 liters vegetable stock, bouillon, broth

800 g beets

4 - 5 tbsp of canola oil, organic

3 - 4 cloves of garlic carrots, organic

1 onion

1 cauliflower, small

1 thumb-sized piece of ginger

Sea salt and color pepper to taste

 
Directions:

 
All vegetables, except for the cauliflower, peel and cut the into small pieces. In a pot, in which the soup will be cooked heat an oil add onion and garlic and fry them.  When the onion is soft, add the rest of veggies and fry few more minutes. In the meantime, wash cauliflower, cut into smaller pieces and add to the pot. Then, pour the whole hot broth. Reduce heat, cover with lid slightly ajar, cook for about 20 minutes. Take off from the heat and blend the soup into the cream. Serve with sour cream and parsley. Bon Appetit.

  
Recipe was created in my head and comes from my heart

Broccoli Cream with Celery and Patisson

Spring time! Today serving healthy and green cream. Cream - soups are our favorites. They are easy to prepare and are full of vitamins and nourishment. Even the greatest choosey eater will enjoy the mixed vegetables (vitamins). Soup - creams provide a sense of satiety for longer than the standard soup. Bon appetit!


Ingredients for 3 liters of cream-soup

1.5 liters of veggie bullion or meat broth

500 g green celery

500 g broccoli, fresh or frozen

1 patisson, large

2 cloves of garlic

2 onions, medium

Sea salt and color pepper to taste

Additionally:

Boiled carrots

Walnuts

Roasted seeds

Direction:

Peel garlic, onion and patisson, cut into small pieces and fry in a pan, where the soup will be cooked. After approx. 20 minutes, add the hot bouillon / broth, season. 5 minutes before end of cooking add broccoli florets. Blend the soup in a blender. Serve with carrots, walnuts and / or seeds. Done. Enjoy the soup!

 Recipe comes from my heart and was created in my head.