Cold beet soup

 

This is a wonderful summer soup that pairs perfectly with black bread for a light meal or appetizer.  It's easy to make and takes its inspiration from the Lithuanian soup "Šaltibarščiai."
 
INGREDIENTS:
1 small pack of kefir or buttermilk
2 beets
2 potatoes
1 fresh cucumber
2 pickles
2 tablespoons Greek yoghurt or sour cream
Fresh dill
Salt, pepper, dash of apple cider vinegar and lemon juice to taste

 

Peel the beets and potatoes, chop into several pieces.  Start by boiling the beets for 15 minutes, then add the potatoes and boil until potatoes are tender (another 15-20 minutes).  Let cool and chop into small pieces.  Save the potato/beet water! In the meantime, cut the cucumber and pickles into small pieces.  In a large bowl, add the cucumbers, pickles, beets and potatoes.  Mix in the yoghurt, dash of apple cider vinegar and lemon juice.  Now, pour your kefir and liquid from the potatoes/beets over the vegetables. The ratio of kefir to water should be equal.   Chop and add dill, salt and pepper to taste.  Chill before serving.