If you are Eastern European, you know how good this is. If you have never tried, this heatwave is the perfect time for some cold beetroot soup! Recipe:ā£
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1 bunch of beets with greens onā£
1 tbsp cooking oilā£
1 clove garlic, mincedā£
~32 oz of brothā£
1-2 cups of waterā£
1 bay leafā£
salt and (a lot of) black pepper to tasteā£
~2 cups of kefirā£
4 medium radishes, shreddedā£
½ medium cucumber, shreddedā£
½ bunch of dill, choppedā£
1-2 tbsp chives, choppedā£
Cooked baby potatoesā£
Hard-boiled eggsā£
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Directions:ā£
šš»Chop beets into bite-sized pieces.ā£
šš»Roughly chop the beet greens and stems and wash them well.ā£
šš»Heat oil in a large pot, add garlic and cook for about 30 seconds. Add the beets and cook for a minute.ā£
šš»Add broth, beet greens and stems, the bay leaf, and enough water to cover everything well. Season with salt and pepper.ā£
šš»Cook for 30 minutes or until beets are softened. Remove bay leaf and let cool, preferably overnight.ā£
šš»When the soup is cold, add the kefir. Add shredded cucumber, radish, dill and chives.ā£
šš»Serve cold with potatoes and eggs.ā£
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#beetroot #souprecipe #healthyrecipes