Beet Kvass cold soup

09 Aug Beet Kvass cold soup

Beet Kvass or sour fermented beets is not only a great for Christmas Eve borscht, but even better for a summer classics – cold soup, which you can prepare literally in a few minutes. It is a much simpler version of the classic Lithuanian beet cold soup. You can prepare the it and eat it right away, or set it aside for about an hour, so that the flavors can blend well together. Moreover proportions of ingredients can be freely changed to create the taste and texture that suits you best.

Ingredients

 

(2 servings)

approx. 200 – 250 ml of Beet Kvass (recipe here: click)

4-5 tablespoons of beets from Beet Kvass (optional)

300 ml of yoghurt (coconut without sugar or soy in the vegan version, or regular in the vegetarian version)

6 radishes, finely chopped

4  lacto-fermented cucumbers – finely chopped

fresh chives, finely chopped

chopped fresh dill

salt and pepper to taste (be very carefully with salt because both beet kvass and lacto-fermented cucumbers are quite salty)

Recipe

 

1. Mix all ingredients and either serve right away or leave in the fridge for about an hour before serving.