Cold Summer Soup
Fabulously vibrant, this soup is inspired by the popular cold beetroot soups of eastern Europe. Perfect as a summer starter it is fresh, light, and full of flavour.
How long will it take?
30 minutes, plus chilling time
What’s the serving size?
Serves 6
What do I need?
- 4 eggs
- 1 litre kefir
- 250 mL cold water
- 500 g cooked beetroot, peeled and diced
- 1 large cucumber, diced
- 1 bunch fresh dill, chopped
- ½ cup spring onions, green part only, diced
- Salt, to taste
- Freshly ground black pepper, to taste
How do I make it?
- Add eggs to a saucepan and cover with water. Bring to the boil, then remove from heat and let the eggs stand for 15 minutes in the hot water. Drain, then run under cold water. Peel eggs and chop finely. Set aside.
- Mix kefir and water in a bowl, then refrigerate for at least 2 hours before serving.
- To serve, pour kefir mix into bowls, top with diced beetroot, cucumber, dill, spring onion, and eggs. Season and serve.
TOP TIPS
- You can use canned beetroot if you prefer
- Other toppings can be added to customise your soup – try mint, parsley, chives, apple, pine nuts, radish, potatoes, or sour cream.
