This is a Polish recipe for a refreshing and healthy chilled beetroot soup with kefir and yoghurt. It is served with hard-boiled eggs and fresh dill.
5 people made this
2 bunches young beetroots with leaves (or 2 beetroots and 1 bunch Swiss chard)
2 bunches radishes, washed, trimmed and chopped
1 medium cucumber, shredded
1 bunch dill, minced
200g plain kefir
370g natural yoghurt
lemon juice to taste
salt and pepper to taste
4 hard-boiled eggs
Method Prep:20min › Cook:20min › Extra time:1hr › Ready in:1hr40min
Wash and trim (or peel) beets. Boil in water until soft. Drain but reserve cooking liquid in the pot. Cool and shred the beetroots. Return them to to the cooking liquid. Add washed, chopped beetroot leaves or Swiss chard leaves.
Add radishes, cucumber and dill.
In a small bowl, combine kefir and yogurt and mix well. Add to the pot. Add lemon juice, salt and pepper to taste. Chill.
Peel eggs and cut into quarters. Served with the cold soup.
If you cannot find beetroot with their leaves, use Swiss chard leaves instead.