Cold kefir borscht
Worthy alternative to the typical gazpacho, this cold beetroot soup does not only look impressive, it is also packed with flavor.
Tools
Ingredients
Serving
700 g
young beetroots with stalks and leaves
500 g
vegetable stock
1/2
lemon
1
cucumber
8
radishes
500 g
kefir
50 g
fresh chives
50 g
fresh dill
2
hard boiled egg
Step by step
Wash all the vegetables. Remove and reserve the stems and leaves from the beetroots. Peel the beetroots. Fit the Food Processor with a Dicing Disk and turn the speed to 1. Feed the beetroots through the feedign tube to dice. Place the diced beetroot in a saucepan. Add the vegetable stock and bring to boil. Simmer over medium low heat for 15 minute, until almost tender. Add the stalks and leaves and simmer a couple of minutes more. Add the lemon juice, and leave to cool.
Deseed the cucumber and turn the Food Processor fitted with a Dicing Disk to dice. Switch to the Adjustable Slicing Disk set on setting 2 and slice the radishes on speed 2.
Add kefir to the soup. Season with salt and pepper. Chop the chives and dill finely and add. Add the vegetables.
Refrigerate for a couple of hours or overnight. To serve, garnish with some of the vegetables, herbs, and hard boiled eggs sliced in half.