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Categories:Viewed: 18 - Published at: 4 months ago
Ingredients
- Bunch 4 beets, with tops if possible
- 1/2 teaspoon salt
- 2 cucumbers, peeled and grated
- 6 radishes
- 3 tablespoons fresh dill
- 4 cups plain yogurt
- 4 cups buttermilk
- 1 cup sour cream
- Salt and pepper, to taste
- 3 hard-boiled eggs, quartered
Method
- Separate the greens and stems from beets using a sharp knife. Now, thoroughly wash them and set aside. Scrub the beet with a vegetable brush, transfer them to a medium pot, and immerse them in one-liter water.
- Put the bowl at a low-flame and let it cook until beets are tender. Now, drain beets and discard cooking liquid.
- Meanwhile, chop beet greens and stems. And, transfer them to a large pot and add 1/2 table spoon salt and 4 cups of water. Put it on the stove and bring it to a boil on high flame, then reduce heat to medium and simmer, without boiling, until greens are tender. Leave it to cool at room temperature for 30 minutes.
- Peel and coarsely grate beets and add to pot with cooked greens. Gently stir in cucumbers, pickle, buttermilk, sour cream, and scallions. Season with salt and pepper.
- Let the beat soup chill for at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls and top with eggs and dill.
