Cold Pink Beet and Kefir Soup with Dill and Egg

What you need

• 1 bunch young beets with their leaves, about 4-5 small beets
• 500 ml (2 cups) water
• 1 tsp salt, plus more to taste
• 1 tbsp lemon juice, or to taste
• 2 small cucumbers, peeled
• 6 radishes
• 1 bunch dill, chopped
• 3 spring onions, chopped, or a small bunch of chives
• 1 clove garlic, grated, optional
• 1 l (4 cups) kefir, or buttermilk
• 250 ml (1 cup) sour cream
• 1/4 tsp black pepper
• 3 eggs

Method

Restated from the original video

1. 1

   Cut the leaves and stalks off the beets. Chop the stalks finely and shred the leaves into thin ribbons.

2. 2

   Peel the beets and grate them coarsely.

3. 3

   Put the grated beets and chopped stalks in a pot with the water and salt. Bring to a boil, then simmer until tender, 10 min.

4. 4

   Add the shredded leaves and cook for 3-4 min more. Stir in the lemon juice, which keeps the colour bright.

5. 5

   Take the pot off the heat and let it cool completely, then chill.

6. 6

   Meanwhile, boil the eggs for 10 min, cool them in cold water and peel.

7. 7

   Grate or finely dice the cucumbers and slice the radishes thinly.

8. 8

   Whisk the kefir with the sour cream in a large bowl until smooth.

9. 9

   Stir in the cold beets with all their cooking liquid, then the cucumbers, radishes, most of the dill, the spring onions and the garlic.

10. 10

    Season with the pepper and more salt and lemon juice if needed. The soup should taste fresh and gently tangy.

11. 11

    Chill for at least 1 hour so the flavours blend and the soup is properly cold.

12. 12

    Ladle into bowls and top each with halved eggs and the rest of the dill.

Imported from polishhousewife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.