Cold kefir borscht
Worthy alternative to the typical gazpacho, this cold beetroot soup does not only look impressive, it is also packed with flavor.
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
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.
