Recipes | Eco cold beet soup
|Ingredients for 6 servings:|
|1 bunch young beets with beetroots|
|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|
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.