This colorful soup is fresh and flavorful and is a Polish recipe. Enjoy on a hot day.
(Serves 4)
Ingredients
- 5 beets, preferably with stems
- 1 cube of beef bouillon
- 2 cucumbers, peeled and grated or thinly chopped
- Bunch of scallions, chopped
- 4 c. plain yogurt
- 4 c. kefir
- Salt and pepper
- Fresh dill, chopped
- Hard boiled eggs
Directions
Remove, wash and dice beet stems. Peel and grate, or thinly chop, beet roots. Place in large pot. Add bouillon cube and water, just to cover. Boil until beets are tender. Cool. Add cucumbers, scallions, yogurt and kefir. Mix well. Season to taste with salt and pepper. Serve chilled. Garnish with dill right before serving. Serve with halved or quartered hard boiled eggs.
Amount Per Serving: Calories 328, Total Fat 14 g, Sodium 511 mg, Total Carbohydrates 28 g, Sugars 25 g, Fiber 3 g, Protein 21 g
Printed in FLAVORS OF THE WORLD 2018 CALENDAR
Healthy Recipes Submitted by UMass Memorial Health Employees
