A taste of POLAND


While on co-star Akshay Kumar’s competitive cooking game show MasterChef,

‘red’>Aishwarya Rai Bachchan talked about her love of cooking and her favourite savoury cold Polish soup.

“Remember, you are alone in the kitchen, and no one can see you!” Julia Child said on her ’1960s TV show after a potato pancake fell on the floor, and she quickly put it back in the pan. Back home, Aishwarya Rai Bachchan reminded us of the cook when she donned a retro look and the chef’s hat, surprising participants on MasterChef by bringing a Polish Chlodnik soup, prepared by her, for the show.

With her can-do attitude, she challenged the contestants to taste the soup and guess its ingredients. While protesting that her reputation for healthy food is old hat the actress confessed her love for food and being a total foodie with a sweet tooth, revealing that she is plain lucky not to put on weight irrespective of how much she eats.

Interestingly, during her childhood days the actress would help her mom cook. A trait that moved with her, when she got married into the Bachchan family. She said, “For my grihapravesh I made sooji ka halwa, which was liked by everyone.”

Everyone rates their mom as the best cook, but for Aishwarya Rai Bachchan the best cook’s title undoubtedly goes to hubby Abhishek Bachchan. Laughs the actress, “The food he cooks is laced with lots of love and it is a pleasant surprise to have him cook as he does not cook often.”

Here is the recipe of the Polish beetroot soup rechristened Nazuk Kali by the actress based on co-star Akshay Kumar’s nickname in Action Replayy. The soup is usually served cold.

The recipe


* 300 grams peeled beetroots

* 500 ml water

* vegetable stock

* 5 radishes

* 2 red spring onions

* 2 tbsp chives (small onions)

* 1 tbsp parsley

* lemon juice

* 350 ml natural yoghurt

* 50 ml sour cream

* Salt and pepper as per taste

Grate the beetroots and cook them in water and vegetable stock. Cook until the beets are soft. Put aside the beets and the water. Let it cool. Then transfer it to the fridge to cool completely. Chop the radishes, chives, onions and parsley. When the beetroots together with the beetroot water are cold, add the vegetables, lemon juice, sour cream and yoghurt. Add salt and pepper in the soup as per taste. Put it in the fridge for another 30 minutes. Garnish the soup with boiled eggs and serve.
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This post was submitted by Mudit Agrawal.

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