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Cold Soup with Young Beets and Their Greens
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Source: https://recipheon.com/en/recipes/soups/chlodnik-with-botwinka-cold-young-beet-soup
About this recipe
Chilled soup with botwinka is a classic cold soup made with kefir, yogurt, cucumber, and dill. Young beets with their greens give it a delicate beet flavor, beautiful color, and a fresh seasonal character. Cucumber adds crunch, while dill ties the dairy base and vegetables together. Prepare this simple chilled soup ahead for a warm day so the flavors have time to meld in the refrigerator.
Ingredients
1 bunch botwinka (young beets with greens)
500 ml kefir
300 ml yogurt
1 cucumber
dill
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Wash the young beets and their greens thoroughly. Clean the small beets and cut into thin slices or small dice, then finely chop the stems and leaves. Put in a small saucepan and add just enough water to cover the base. Cover and cook over low heat for 8–10 minutes. Check that the bottom does not dry out; add a little water if needed. The stems and largest piece of beet should be tender; continue cooking if they are not. Drain and cool completely before combining with the dairy.
Dice the cucumber finely and chop the dill. Combine them in a bowl with the completely cooled botwinka.
Pour the kefir and yogurt into the cooled botwinka mixture with the cucumber and dill. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Refrigerate the chilled soup for at least 30 minutes so the botwinka releases its color and flavor into the kefir and yogurt.
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