Cold pink beetroot soup
Lithuanian-style chilled beetroot soup with kefir, Greek yogurt, cucumber, eggs and dill, served with hot potatoes.
Ingredients
- 2–3 boiled purple beetroots
- 3/4 cucumber, cut into 1 cm cubes
- 4 hard-boiled eggs, diced
- 200 g spring onion greens
- 200 g fresh or frozen dill
- 1 litre kefir
- 250 g Greek yogurt
- 1.5–2 tsp salt, adjusted to taste
- 200 ml water
- Ice cubes
- Hot fried or boiled potatoes, to serve
The kitchen spell
- Grate or dice the beetroot and chop the other vegetables, eggs and herbs.
- Combine them with kefir and yogurt in a large bowl.
- Mix in the salt, water and ice.
- Refrigerate for several hours, preferably overnight.
- Check the salt, garnish with egg and dill and serve cold alongside hot potatoes.
FIRST BATCH · FIRST DIBS
Get the first jar.
The oils are still steeping. Leave your email and we’ll write the moment the first batch is ready — with first access before the shop opens.