Podlaski coolerPodlasie is a historical region famous for its beautiful unspoiled nature.

Its landscape consist of picturesque meadows, fields, forests, lakes, rivers

and swamps. This region is known as the Green Lungs of Poland.

Podlaskie Voivodeship is situated in the north-east of Poland.

Białystok is the capital of Podlaskie Voivodeship.

Ingredients· Beet (beetroot with stems) – 1 piece (200 g)

· cucumber – 1 piece

· radish – 5 pieces

· thick natural yoghurt – 400 g

· chive and/or dill – 1 bunch

· eggs – 2 pieces

· garlic – 1 clove

· black pepper – 1 pinch

· salt – 1 pinch

Preparation time: 30 minutes

For: 4 servings

Difficulty level: Easy

Why Podlaski Cooler?During summer we rarely want to cook, and often do not have a good appetite for a two-course

lunch. Isn’t therefore a cooler a perfect choice for a hot summer days?

Its main advantages are: saving time and wealth of vitamins and protein. Besides, anyone can

prepare it – even those who every day has little to do with the kitchen.

Podlaski coolerSuggestion of serving

PreparationStep I Wash the beet. Peel the beetroot and cut with

stems into small pieces. Cut beet pour with

2 cups of water and boil for 10 minutes (until

softening). Take off the heat and cool down.

Step II Cucumber, radishes (cut into small pieces) and

crushed garlic add to already cooled down beets. Then add yogurt.

Step III Mix thoroughly. Season with salt and pepper. Put into refrigerator for an hour.

Step IV During that time cook hard boiled eggs, cool them down and cut in half.

Serve with chopped chive/dill and eggs.

Bon appétit.

Alternative versionPeople who don’t like beet may skip step I. Just add yogurt to cut vegetables, mix thoroughly,

season with salt and pepper and then put into refrigerator.

Podlaski coolerVersion without a beet.