Chilled beet soup with dill and kefir

Name: Chilled beet soup with dill and kefir
Prep time: 35 min
Total time: 35 min
Yield: 4 people
Cuisine: German
Ingredients: 1 lb cooked beets, diced; 1 medium cucumber, diced; 2 1/2 cups kefir; 1 cup vegetable stock, cold; 3 tbsp fresh dill, chopped; 3 green onion, sliced; 1 tbsp lemon juice; 1 tsp prepared horseradish; 3/4 tsp salt; 1/4 tsp black pepper; 2 hard-boiled eggs, quartered

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This bright pink beet soup is earthy, cool and slightly tangy. Dill and kefir make it refreshing and very suitable for a summer table.

Serves: 4 people

Preparation time: 35 min

Ingredients

cooked beets, diced – 1 lb
cucumber, diced – 1 medium
kefir – 2 1/2 cups
vegetable stock, cold – 1 cup
fresh dill, chopped – 3 tbsp
green onion, sliced – 3
lemon juice – 1 tbsp
prepared horseradish – 1 tsp
salt – 3/4 tsp
black pepper – 1/4 tsp
hard-boiled eggs, quartered – 2

Method

1. Place the beets, cucumber, kefir, cold stock, dill, green onion, lemon juice and horseradish in a large bowl.
2. Blend half of the soup for a smoother texture if you like, then stir everything together.
3. Season with salt and pepper and chill the soup thoroughly.
4. Serve the soup cold in bowls and finish with wedges of hard-boiled egg.