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A light vegetable soup is the perfect idea for a spring lunch. A cold soup is great for hot summer days. It’s extremely simple to make, and natural, fresh ingredients provide the body with plenty of vitamins and micronutrients. To prepare the cold soup, you don’t have to use beets straight from the garden — ferments made for winter will also work here. The soup is sure to appeal to everyone — even children — as its secret is homemade natural yogurt.
Recipe for cold beet soup
Preparation:
Transfer the yogurt to a bowl. Strain the beets through a sieve and add only the beet kvass to the yogurt, stirring constantly. Note! The order is very important here, because if you add yogurt to the kvass, the mixture may curdle! Next, grate the radishes and cucumbers on the coarse side of a grater. To make the cold soup more pronounced, add finely chopped spring onion, chives, and dill. Season to taste with salt and pepper — you can also add a pinch of sugar. Transfer everything into jars and place in the refrigerator for 2 hours.
