Chilled Pink Beetroot Soup

(Serves 8)

Ingredients

For the Soup

• 500 g Gefen Vacuum Packed Beetroots

• 250 g M&S Cooked Beetroot

• 600 g Natoora Ridge Cucumber

• 125 g M&S Salad Onions (cut into rings)

• 25 g Fresh Dill (use half – about 12 g)

• 3L Polish or Lithuanian Kefir

• Salt, to taste

• Freshly ground black pepper, to taste

• 8 hard-boiled eggs, peeled and chilled

For Serving:

• Hot boiled potatoes (1 kg or more, your choice)

• Remaining fresh dill (about 12 g), finely chopped

• Optional: a knob of butter for the potatoes

  
  

Preparation

1. Prepare the vegetables:

• Beetroot: Peel if needed, then julienne all beetroots (Gefen and M&S).

• Cucumber: Cut into fine julienne strips.

• Onions: Cut into thin rings.

• Dill: Finely chop half of the bunch (reserve the rest for serving).

2. Mix the soup base:

• In a large bowl, combine:

  • Julienne beetroot

  • Julienne cucumber

  • Onion rings

  • Half the chopped dill

• Pour in the kefir and stir well.

• Season with salt and pepper to taste.

3. Chill the soup:

• Cover and refrigerate overnight to let the flavours develop.

  
  

4. Boil the eggs:

• Hard-boil 8 eggs, cool under cold water, peel, and refrigerate until serving.

  
  

Serving Instructions

1. Serve the soup cold in bowls.

2. Place one whole or halved cold egg into each bowl of soup.

3. Boil potatoes just before serving (leave skin on or peel, as you prefer).

4. Toss hot potatoes with the remaining chopped dill and a little butter if desired.

5. Serve hot potatoes on the side.