حساء كلودنيك المنعش بالكرز الحامض مازوفيكي

حساء كلودنيك المنعش بالكرز الحامض مازوفيكي

(Refreshing Sour Cherry Chlodnik Mazowiecki Soup)

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الحصص
4
حجم الحصة
1 وعاء (300 مل)
وقت التحضير
20 دقائق
وقت الطهي
30 دقائق
الوقت الإجمالي
50 دقائق
حساء كلودنيك المنعش بالكرز الحامض مازوفيكي
الفئات
الدولة
المستوى
الأصوات
0
مشاهدات الصفحة
38
تحديث
أبريل 23, 2025

المكونات

التغذية

  • الحصص: 4
  • حجم الحصة: 1 وعاء (300 مل)
  • Calories: 180 kcal
  • Carbohydrates: 22 g
  • Protein: 8 g
  • Fat: 5 g
  • Fiber: 4 g
  • Sugar: 15 g
  • Sodium: 300 mg
  • Cholesterol: 110 mg
  • Calcium: 150 mg
  • Iron: 1.8 mg

التعليمات

  • 1 - Prepare Beetroot:
    Boil or roast the beetroot until tender. Let cool and peel off the skin. Grate or finely dice the beetroot for a smooth texture in the soup.
  • 2 - Prepare Sour Cherries:
    Pit fresh sour cherries or thaw frozen cherries. Chop coarsely and lightly macerate with sugar (if using) and lemon juice for 5 minutes.
  • 3 - Mix Base:
    In a large bowl, whisk together the buttermilk (or kefir), prepared beetroot, diced cucumber, dill, and salt. Stir well to combine flavors.
  • 4 - Combine Cherries & Soup:
    Add the macerated cherries with their juices to the soup base. Mix gently to keep some cherry pieces whole.
  • 5 - Chill Soup:
    Transfer the soup to the refrigerator and chill for at least 20 minutes for the flavors to meld and the soup to be perfectly cold.
  • 6 - Prepare Garnish:
    Slice the hard-boiled eggs and radishes thinly. Chop additional fresh herbs if desired for garnish.
  • 7 - Serve:
    Ladle the chilled soup into bowls. Garnish with sliced eggs, radishes, chives, and an extra sprinkle of dill or fresh black pepper. Serve cold.

المزيد عن : حساء كلودنيك المنعش بالكرز الحامض مازوفيكي

A vibrant Polish cold soup with sour cherries, beetroot, and herbs, perfect for summer refreshment.

Sour Cherry Chlodnik Mazowiecki

Sour Cherry Chlodnik Mazowiecki is a delightful twist on the traditional Polish cold beet soup known as Chlodnik. This recipe blends the earthy sweetness of beetroot with the fruity tartness of sour cherries, creating a refreshing chilled soup that perfectly balances sweet, sour, and herbal flavors.

Chlodnik, a beloved dish in eastern Poland, is traditionally prepared with beetroot, cucumbers, herbs, and buttermilk or kefir, served cold in summertime to cool down. The addition of sour cherries adds a seasonal and unique dimension to this classic dish, invigorating the palate with vibrant color and bright, fruity notes.

This recipe is a cultural gem rooted in Mazovia region cooking, showcasing the Polish fondness for fermented and cultured dairy products alongside fresh produce. The few simple ingredients allow the flavors to shine, transforming humble beets and cherries into an elegant chilled soup perfect for a light lunch or starter.

Preparation is straightforward, involving cooking beets, mixing fresh ingredients, and chilling the soup before serving. Garnishes like hard-boiled eggs and radishes add texture and richness, while fresh dill and chives enhance fragrancy and taste.

Beyond its alluring flavor profile, Sour Cherry Chlodnik improves gut health thanks to fermented buttermilk and is visually stunning with deep reds and vivid greens making it an attractive dish for culinary enthusiasts and guests.

Tips & Notes

  • Use fresh sour cherries if possible; frozen can be a great alternative when out of season.
  • Adjust sugar carefully because the sourness varies based on cherry ripeness.
  • Kefir may be used instead of buttermilk for a slightly different tang.
  • The soup can be made a day ahead, allowing flavors to deepen.
  • Optional garnishes can be tailored or omitted depending on dietary preferences.

This recipe beautifully encapsulates Polish tradition and the creativity of incorporating fruit into savory cold soups, offering an elegant, healthy, and refreshing culinary experience.

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