Originally from Lithuania, this soup is also one of the polish traditional dishes. Served in the spring and summer season, when baby beets are available.
It’s light, refreshing and full of spring flavors. This is definitely one of my favorite soups!
It’s super easy to prepare and very low in calories too!
When buying young beetroots, make sure they are not too small and not too big, the size of a lime would be perfect 🙂 Also remember to wash the leaves very well as there might be some sand in it.
The soup is served with a hardboiled egg or two 😉
- A bunch of baby beetroots with leaves (beetroots cubed, leaves chopped),
- 1 large cucumber (cubed),
- Radishes (around 15, cut into thin slices or cubes)
- 2 cups yoghurt
- 1 tablespoon vinegar (or 2 of fresh lemon juice)
- ¼ cup chopped dill
- Salt and black pepper
- Hard boiled eggs
- In a large pot, put the beetroots with leaves and add water just to cover the beets, add salt, vinegar or lemon juice and bring to boil.
- Cook for around 5 minutes, until the beets get soft, then set aside and let it completely cool.
- Add radishes, cucumber, dill, yoghurt, salt and pepper then stir to combine.
- Put the soup into fridge to cool.
- Serve with an egg.