Cold beetroot soup with kefir
4 servings
60 minutes
The recipe is taken from the book "Geography to taste. Latvia" by Nika Ganich.
1
For the marinade, boil 200 ml of water, add oil, sugar (5 g), salt, raspberry vinegar, and cumin. Boil the beet until ready, grate it, and soak in the marinade for 4 hours. Strain. Set the beet aside.
- Olive oil: 20 ml
- Sugar: 10 g
- Salt: to taste
- Raspberry vinegar: 25 ml
- Caraway: 1 g
- Beetroot: 200 g
2
For the beet soup, cut the vegetables into small sticks. Chop the green onions and dill. Boil the eggs for 8 minutes and grate them.
- Cucumbers: 80 g
- Tomatoes: 80 g
- Radish: 80 g
- Spring onion: 8 g
- Dill: 1 g
- Chicken egg: 2 pieces
3
Mix kefir with beet marinade, sour cream, mustard, add sugar, salt, chopped onion and dill.
- Kefir: 560 ml
- Beetroot: 200 g
- Sour cream: 80 g
- Mustard: 6 g
- Sugar: 10 g
- Salt: to taste
- Spring onion: 8 g
- Dill: 1 g
4
Grate the cheese.
- Feta cheese: 80 g
5
In a soup plate, place a small round mold and layer cucumbers, radishes, tomatoes, eggs, and pickled beets in it. Compact the layers, remove the mold, and top with pieces of cheese. Pour the prepared beet kefir around the vegetables. Garnish with greens and a flower.
- Cucumbers: 80 g
- Radish: 80 g
- Tomatoes: 80 g
- Chicken egg: 2 pieces
- Beetroot: 200 g
- Feta cheese: 80 g
- Kefir: 560 ml
- Fresh herbs: 1 g
- Edible flower petals: 4 pieces