Cold Beet Summer Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups kefir (unsweetened)
02 -
2 medium beets, tops removed
03 -
1 cucumber (English variety)
04 -
2 cups plain yogurt
05 -
A handful of fresh dill, finely chopped
06 -
6-8 radishes, thinly sliced or grated
07 -
1 and 1/2 cups veggie stock or plain water
08 -
3 tablespoons freshly chopped chives
09 -
2 tablespoons apple cider vinegar, optional
10 -
A squeeze of juice from half a lemon
11 -
Salt and black pepper to your taste
# Instructions:
01 -
Using gloves, peel and shred the beets. Let them cook in broth until soft, about 10 minutes. Set aside to fully cool.
02 -
Grate radishes and cucumbers, and chop the herbs into small pieces.
03 -
When the beets are cool, stir together with yogurt, kefir, veggies, and herbs. Add lemon juice, salt, pepper, and vinegar if you'd like.
04 -
Cover the mixture and pop it in the fridge for at least 3 hours to chill.
05 -
Enjoy cold, optionally adding a wedge of hard-boiled egg on top.
# Notes:
01 -
Gloves are useful when handling beets
02 -
The color of the dish will become brighter after chilling
03 -
Feel free to tweak the amount of kefir and yogurt