Cold Beet Soup (Chlodnik Litewski)

Tap an ingredient or step to check it off.

1. 1Step 1: Separate the beets from the stems. Peel the beets and chop them into small cubes/rectangles.
2. 2Step 2: Wash well the leaves with the stems, separate the stems from the leaves and chop them.
3. 3Step 3: Add chopped beets (without the stems and leaves) to the pot with broth of water; bring to boil, cover and cook for about 10 minutes.
4. 4Step 4: Add stems and leaves and cook for another 5 minutes.
5. 5Step 5: Check for seasoning, add salt if needed.
6. 6Step 6: Turn off the heat and completely cool the soup.
7. 7Step 7: Chop scallions and dill.
8. 8Step 8: Chop the cucumber and radishes in small cubes/rectangles in size similar to the beets.
9. 9Step 9: Place cucumber and radishes in separate bowls.
10. 10Step 10: Place 3 eggs in a pot with cold water.
11. 11Step 11: Bring to boil, reduce to simmer and cook for about 10 minutes to achieve hard boiled eggs.
12. 12Step 12: Once cooked remove from hot water, let completely cool off, peel and cut in halves.
13. 13Step 13: Once the soup cooled off, add kefir or buttermilk, yogurt, scallions, dill and lemon juice. Mix well and check again for seasoning. Add salt and pepper if needed.
14. 14Step 14: Place in a fridge for 2-3 hours as this soup needs to chill well.
15. 15Step 15: Add soup to the bowls.
16. 16Step 16: Add cucumbers and radishes to your liking (about 1 tablespoon to each bowl).
17. 17Step 17: Add half egg and serve.