• 2 medium sized beets, boiled and cooked (try to retain as much of the beet juice as you can)
  • 2 medium-size gerkin pickles, grated
  • 2 Persian cucumbers, grated
  • 2 eggs, hard-boiled, slices
  • 1 cup Greek yogurt
  • 2 cups buttermilk
  • 1 handful fresh dill, finely chopped
  • 1 handful fresh chives, finely chopped
  • 6 stalks spring onions, finely chopped
  • Juice of ½ lemon
  • Salt and pepper to taste

How to Make

  1. Start making your beet soup by grating both your cucumbers and pickles into your bowl
  2. Next, grate your beets into the same bowl, then add crumbled pieces of hard boiled egg in as well
  3. Pour in your Greek yogurt and buttermilk into the bowl, and mix all your ingredients well. The yogurt should begin to take on the purple hue of the beets
  4. Add your dill, chives and spring onions. While gradually pouring in your lemon juice, mix all the ingredients in your saltibarsciai well
  5. Place in the fridge for at least 20 minutes to cool down, although the flavors will meld nicely if you let it cool for longer
  6. When serving, sprinkle an extra bit of fresh dill, and enjoy!

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