Raw borscht

    1 hour 35 min

    This cold borscht is made with young raw beets. It is an energizing boost of vitamins on a hot day and it is best when chilled for at least one hour.

    1 person made this

    Serves: 6 

    • 1 bunch young beets with leaves
    • 1 bunch radishes, sliced
    • 2 cucumbers, peeled and sliced
    • 1/4 bunch fresh parsley
    • 1/4 bunch fresh dill
    • 4 green onions, chopped
    • 1L natural yoghurt or kefir
    • salt and pepper to taste
    • 1/2 lemon, juiced
    • 2 hard-boiled eggs, peeled and halved

    Prep:20min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    1. Trim and grate beets. Mince the leaves.
    2. In a large glass bowl, combine beets, leaves, radishes, cucumber, chopped parsley, dill and green onions. Pour over the yoghurt and season with salt and pepper to taste. Stir in lemon juice.
    3. Cover the bowl and refrigerate for at least 1 hour. Stir occasionally so the flavours mix well. If the soup is too thick, add a little more kefir.
    4. Serve with egg halves and garnish with parsley.

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