The long June weekend has just passed, a holiday weekend one might say, because, thanks to the beautiful weather, many of us decided to leave our homes and head for the seaside or the mountains – as far away from the hustle and bustle of the city as possible. Admittedly, the weather was truly summery – the heat was intense and everyone was looking for shade, refreshment and something to quench their thirst. And it was at a time like this that we could in good conscience recommend one of the dishes very often served in the countries of the former Soviet Union – a cooler. This time, we served ourselves sorrel cooler. The recipe – very easy, the preparation very quick. The basic ingredients of this soup are: sorrel, eggs (boiled), fresh cucumber, chives, dill, salt, pepper, cream. The first step is to boil the water in a pot and then cool it down.
Add chopped sorrel, cucumber, dill, chives and eggs to the cooled water. The more ingredients you add, the thicker and more nutritious your cooler will be. Once all the vegetables have been added and seasoned, add a little cream to make the soup more acidic, and it is best to put the dish prepared this way in the fridge for 2 – 3 hours.
The best accompaniment to a cooler prepared this way is fried potatoes – preferably on bacon. I know that soup served this way (it must be cool) and fried potatoes on separate plates – is a real delicacy. “Приятного аппетита” – or in simple translation from Russian into Polish – “Tasty”.
