Is a great Summer soup from Poland. It’s also a really pretty looking dish to serve for guests, and is really good for your, with plenty of herbs, beetroot, and natural yoghurt.
I highly recommend it
bunch of young beets with stems
2 finely garlic cloves
1 litre boiling water
Vegetable stock, or cube (Vegeta)
500g natural yogurt, buttermilk or kefir
salt & pepper, to taste
¼ lemon juice
4 hard boiled eggs
1kg baby potatoes
Wash and chop the beets and stems.Cut them quite small, you can even coarsely grate the beetroot.
Place in a large pot with boiling water, garlic, stock cube or Vegeta, and lemon juice. Cook covered until beets are al dente – just soft enough.
Remove from heat, then add half of your dill, half your parsley (reserve the rest for garnish), your spring onions and leave aside to cool down a little bit more. Add yogurt (buttermilk or kefir), season to taste with salt, pepper. Taste it, it may need a little sugar to balance the flavour. If the soup is too dense you can thin it with more hot water. Chill in fridge for an hour.
Hard boil your eggs
Chop and cook your baby potatoes, then put a little butter (optional) and sprinkle the rest of the dill on them.
To Serve, half your eggs, and put on top of soup which you sprinkle the rest of the parsley on, and serve the potatoes on the side, so they can be added by your guests themselves to the soup before eating.
Make 6 servings.