ZAKLEPKA – Cold beet soup for hot summer

Cleaned, cut chards boil. After chards are boiled drawl and cool it. The rest of ingredients clean cut and add it to curd, at the end add also chard and season everything. If consistency is too thick add kefir. Serve on separate plate new potatoes with greaves.
Ingredients:
800 g curd
200 g fresh cucumbers
200 g low salt pickle
100 g radish
400 g chard
100 g dill
salt, sugar, citric acid

The recipe is from:
Karczma Warmińska
ul. Kościelna 1
11-036 Gietrzwałd
Polska
[email protected]
www.karczma.pl

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