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Looking for new cold soup recipe ideas to refresh your summer? Try this cold beetroot soup with radishes, cucumber, dill and kefir, to serve with a boiled egg.
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
Place the beetroot and the apple vinegar in the hot stock and simmer on a low heat for around 30 minutes.
Then purée well with a hand blender and season with salt and ground black pepper.
Leave to cool then transfer to the fridge to chill.
Stir in the kefir and season to taste.
Bring water to boil over high heat. Add an egg and cook 4 to 5 minutes. Drain, let it cool and peel.
Add the beetroot leaves, cucumber, radishes and chives and transfer the soup to bowls.
Serve your cold beetroot soup garnished with a boiled egg.