This beetroot gazpacho is traditional Polish soup usually made in summer and in my opinion one of the healthiest dishes. There are many variations of this soup, but I usually choose the easiest recipe. The preparation time is usually 6 minutes - as long as it takes to cook eggs. This dish contains yogurt and kefir - a source of live bacterial cultures, calcium and protein. Beets, radish, herbs - a source of fiber, folates, potassium, iron, vitamin C.
Ingredients:
- 500g beetroot (cooked)
- 250g radish
- half of cucumber
- garlic clove
- 500ml kefir
- 500ml natural yogurt
- a small bunch of chives
- dill, salt, pepper
+ eggs to serve
Method:
Use cheese grater to prepare vegetables. Use side with fine holes to grate radish, garlic and cucumber. Sprinkle with salt and set aside. During this time, chop the herbs (dill and chives). Shred the beetroots. Mix together with yogurt, kefir and then with the other ingredients. Serve with a hard-boiled egg
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