← Nouns Cooking · Soup Pot

Ingredients

• 400 g cooked beetroot (not pickled), peeled and coarsely grated
• 1 Cucumber, diced or grated
• 4 Spring onion, finely chopped
• 4 tbsp Dill, chopped
• 1 l cold kefir
• ½ Lemon, juiced
• 4 Eggs
• 600 g small new potatoes
• Salt

Method

1. Put the spring onions and most of the dill in a large bowl with a pinch of salt and rub them together with a spoon to release their flavour.
2. Add the beetroot and cucumber, then pour in the kefir and stir. It will turn a vivid pink. Season with lemon juice and salt.
3. Chill for at least 30 min. Make sure the beetroot is completely cold before mixing, or the soup will be lukewarm.
4. Meanwhile boil the potatoes in salted water for 15–20 min, until tender, and hard-boil the eggs for 10 min. Peel and halve the eggs.
5. Ladle the cold soup into bowls, top with egg halves and the rest of the dill, and serve the hot potatoes on the side.

Tips

• Buttermilk, or yogurt thinned with milk, works if you can't find kefir.
• A little of the beetroot cooking liquid deepens the colour and flavour if you cook your own beets.

Sources

Written in our own words after cross-checking these recipes:

Saucy Dressings Australian Lithuanian Community