Chlodnik (Beet and Sour Cream Soup)
This lovely pale pink soup, combining the sweetness of beetroot, richness of sour cream, delicate veal, and briny prawns is a twist on the more traditional borscht. It’s also one of the prettiest soups I know. The recipe is from my cookbook, “The Cook’s Garden.”
Inroduction
About this Recipe
By Sheridan Rogers
The veal is an optional addition. You can use leftover diced veal roast instead of the grilled veal.
Ingredients
small bunch beet tops (approx 100g), washed and chopped
leafy tops of 2 celery stalks, chopped
1 carrot, peeled and sliced
1 small onion, peeled and chopped
3 -4 sprigs parsley, chopped
1.5 litres chicken stock
250g cooked beetroot, peeled and diced
200g veal steak, pounded flat
375ml sour cream
200g cooked medium small prawns, peeled
salt and pepper
1 small cucumber, finely sliced
freshly chopped chives and dill
Put the beet and celery tops, carrot, onion and parsley into a medium-large saucepan. Cover with the stock and bring to the boil, then simmer for 15 – 20 minutes until vegetables are tender. Skim off any scum from the top. Add the beets and simmer a further 5 minutes.
Heat the grill and cook the veal quickly, then cut into bite-size pieces.
Strain the vegetables, reserving the stock. Puree the vegetables in a blender until very smooth, then return to the stock, stirring well to combine. Set aside to cool.
Ladle the cooled soup into a blender or food processor and blend in the sour cream until the soup is smooth and pale pink in colour. Season with salt and pepper to taste.
Stir in the veal pieces and the prawns, reserving a few for garnishing. Chill in the refrigerator.
When ready to serve, float the reserved prawns and cucumber slices on top and sprinkle with dill and chives.