- a batch of baby beets with leaves (mine had 4 medium size beets)
- water or veggie broth
- 2 handfuls of dill and chives
- 300 ml plain yogurt or kefir
- 2 tbsp vinegar or lemon juice
- to serve: sour cucumbers, radishes
Wash the beets and cut into 1-2 cm cubes. Cut the leaves and stems. Transfer all to the pot and add water (just to cover the veggies). Cook around 10 minutes until beets are al dente. Cool down the soup. You can place the pot into cold water to speed up the process. In the meantime prepare the rest of ingredients: cut the radishes into small pieces. Same for cucumbers, dill and chives. Once the soup is cold combine with yogurt or kefir. Mix in the dill, chives and radishes. Add vinegar, salt and pepper. You can add the cucumbers as well or add them once serving (might prevent the soup from too rapid spoilage). Keep the soup refrigerated.
This is my favorite summer soup. It’s creamy thanks to the yogurt and sour from cucumbers. We always ate it with boiled egg cut in cubes. The best flavor definitely gives the kefir if you can get it. If not, plain yogurt will be fine as well.