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:
1 bunch of beets with greens on
1 tbsp cooking oil
1 clove garlic, minced
~32 oz of broth
1-2 cups of water
1 bay leaf
salt and (a lot of) black pepper to taste
~2 cups of kefir
4 medium radishes, shredded
½ medium cucumber, shredded
½ bunch of dill, chopped
1-2 tbsp chives, chopped
Cooked baby potatoes
Hard-boiled eggs
Directions:
👉🏻Chop beets into bite-sized pieces.
👉🏻Roughly chop the beet greens and stems and wash them well.
👉🏻Heat oil in a large pot, add garlic and cook for about 30 seconds. Add the beets and cook for a minute.
👉🏻Add broth, beet greens and stems, the bay leaf, and enough water to cover everything well. Season with salt and pepper.
👉🏻Cook for 30 minutes or until beets are softened. Remove bay leaf and let cool, preferably overnight.
👉🏻When the soup is cold, add the kefir. Add shredded cucumber, radish, dill and chives.
👉🏻Serve cold with potatoes and eggs.
#beetroot #souprecipe #healthyrecipes