Polish chilled beetroot soup

    1 hour 40 min

    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

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr40min 

    1. 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.
    2. Add radishes, cucumber and dill.
    3. In a small bowl, combine kefir and yogurt and mix well. Add to the pot. Add lemon juice, salt and pepper to taste. Chill.
    4. Peel eggs and cut into quarters. Served with the cold soup.


    If you cannot find beetroot with their leaves, use Swiss chard leaves instead.

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