Chilled betroot soup

Chilled betroot soup

ingredients: 

- 4 fresh beets with leaves as possible 
- radishes 
- peeled cucumber
- onions 
- chives 
- dill 
- vinegar 
- salt, pepper 
- yogurt + Kefir or buttermilk 
- 3 hard-boiled eggs 

Boil the eggs. 

Separate beets  from the leaves. 
Wash and peel. 
Boil until tender in water with a little vinegar (about 2 tablespoons) then keep a nice, beet color. 
Cool down. 
Warning - later we need that water from boiling beetroots.

cut radishes, cucumber, chives, dill, onions and eggs  into cubes and toss into the bowl. 
Add the yogurt - about 500g and kefir or buttermilk. 
Cut the beets into cubes and we throw into the soup. 
In order to obtain a nice color add  water where the beets cooked. 
Season to taste with salt and pepper. 


Optionally you can add cut ham into soup.
Chill well, the best it to store overnight in the fridge, and serve cold!