Recipes | Eco cold beet soup
| Ingredients for 6 servings: |
|---|
| 1 bunch young beets with beetroots |
| 2 cucumbers |
| 1/2 glass chopped dill |
| 2 teaspoons chopped chives |
| 2 eggs, hard-boiled |
| 2 cloves garlic |
| 6 glasses kefir or natural yoghurt (non-sweetened!) |
| 1/2 glass sour cream |
| Arugula leaves for decoration |
Preparation:
Wash and chop the beets, peel the beetroots, cut into cubes. Put into pot, add half a glass of water and cook for approx. 10 minutes. Leave to cool. Mix with kefir and cream, add minced garlic, chives, dill and cucumbers cut into small cubes; add salt to taste; leave in a fridge for several hours. Serve with hard-boiled eggs.
If you prefer a more sour version, you can add a handful of fresh sorrel to the beets. In the classic cooled version you, add peeled crayfish necks or pieces of roast veal, chicken breast or arugula leaves.
