Cold Beetroot Soup with Radishes, Cucumber, Dill and Kefir
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Looking for new cold soup recipe ideas to refresh your summer? Try this cold beetroot soup with radishes, cucumber, dill and kefir, to serve with a boiled egg.
06 June, 2018
ingredients
Beetroots
500 g young, with leaves, peeled and diced, leaves chopped and set aside
Apple cider vinegar
2 - 3 tbsp
Vegetable stock
600 ml
Kefir
200 ml, or buttermilk
Cucumber
1/2, finely sliced
Radishes
150 g, finely sliced
Chives
2 tbsp
Eggs
2 hard-boiled, halved lengthways
Preparation
Place the beetroot and the apple vinegar in the hot stock and simmer on a low heat for around 30 minutes.
Then purée well with a hand blender and season with salt and ground black pepper.
Leave to cool then transfer to the fridge to chill.
Stir in the kefir and season to taste.
Bring water to boil over high heat. Add an egg and cook 4 to 5 minutes. Drain, let it cool and peel.
Add the beetroot leaves, cucumber, radishes and chives and transfer the soup to bowls.
Serve your cold beetroot soup garnished with a boiled egg.
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