Cold Beet Soup (Chlodnik Recipe With Beet Leaves)
A delicious soup perfect for hot days made with whole baby beets, spring vegetables and kefir.
- 6 baby beets leaves and bulbs
- 1 l vegetable stock
- 3 tsp lemon juice
- 2 tsp white wine vinegar
- 500 ml kefir
- 250 g radish cut into small cubes (0.5 - 1cm)
- 100 g cucumber cut into small cubes (0.5 - 1cm)
- 2 tbsp chives chopped
- salt and pepper.
- 4 boiled eggs to serve
Wash the baby beets thoroughly; cut out the beets' bulbs, peel them and chop into small cubes (0.5 - 1cm). Chop thinly the beets’ stems and leaves (keep all three parts of the baby beetroot separated from each other).
Boil the vegetable stock; add the chopped beets, cook for 5 minutes. Add the stems, cook for 2 min. and at the and add the chopped leaves and cook for further 2 minutes.
Add the lemon juice and the white wine vinegar, cool down.
When the beet stock is cold add the kefir, radishes, cucumber, chives and seasoning; stir.
Keep in the fridge until serving.
Serve with boiled eggs.