Sopa Refrescante de Chlodnik de Cereja Ácida Mazowiecki
(Refreshing Sour Cherry Chlodnik Mazowiecki Soup)
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abril 23, 2025
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Ingredientes
-
250 grams Sour cherries (fresh or frozen, pitted)
(Use fresh if in season, else frozen cherries thawed)
-
2 pieces Beetroot (small to medium size)
(Cooked and peeled)
-
500 ml Buttermilk
(Or kefir for a tangy base)
-
1 medium Pepino
(Descascado e cortado em cubos)
-
4 tablespoons Endro fresco
(Finamente picado)
-
2 tablespoons Cebolinha
(Picar finamente)
-
1 tablespoon Suco de limão
(Espremido na hora)
-
1 teaspoon Açúcar
(Adjust to taste to balance tartness)
-
0.5 teaspoon Sal
(Ajuste a gosto)
-
2 large Hard-boiled eggs
(For garnish, sliced or quartered)
-
4 small Rabanetes
(Fatiado finamente para guarnição)
(Use fresh if in season, else frozen cherries thawed)
(Cooked and peeled)
(Or kefir for a tangy base)
(Descascado e cortado em cubos)
(Finamente picado)
(Picar finamente)
(Espremido na hora)
(Adjust to taste to balance tartness)
(Ajuste a gosto)
(For garnish, sliced or quartered)
(Fatiado finamente para guarnição)
Nutrição
- Porções: 4
- Tamanho da Porção: 1 tigela (300ml)
- 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
Instruções
-
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.
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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.
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.
Pit fresh sour cherries or thaw frozen cherries. Chop coarsely and lightly macerate with sugar (if using) and lemon juice for 5 minutes.
In a large bowl, whisk together the buttermilk (or kefir), prepared beetroot, diced cucumber, dill, and salt. Stir well to combine flavors.
Add the macerated cherries with their juices to the soup base. Mix gently to keep some cherry pieces whole.
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.
Slice the hard-boiled eggs and radishes thinly. Chop additional fresh herbs if desired for garnish.
Ladle the chilled soup into bowls. Garnish with sliced eggs, radishes, chives, and an extra sprinkle of dill or fresh black pepper. Serve cold.
Mais sobre: Sopa Refrescante de Chlodnik de Cereja Ácida Mazowiecki
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.
