I ate this soup during my trip through the 3 Baltic states a couple of times. It is a summer soup, but I love cold soups and I can eat that at every time of the year.
We are in the middle of winter and at the moment many veggies are expensive at the supermarkets. The winter in the Mediterranian was strong this year and many crops have suffered. You see that at the prices here.
I fell back to seasonal veggies that grown here and do not buy the foreign stuff. It is the time of year for beets and cabbage, that is easy to get and tastes good. I had some fresh beets in my shoopping basket and the rest was easy to get.
Combining it with some potatoes and hardboiled eggs.
recipe for 2:
2 large raw red beets
1/2 bunch of red raddishes
2 spring onions
1 bunch of fresh dill
salt and pepper
500 ml Kefir
150 g Greek yogurt
2 hardboiled eggs
Wash the beets and just cut of the green, do not cut into the beet it will bleed out
In a pot with salted water bring the beets to a boil and cook for 45 minutes or until tender. Cool down.
Use a box grater or a kitchen machine grater and grate beets, cucumber, radishes. Chop the spring onions and the dill and bring that together. Stir in the Kefir and 120 g yoghurt and season to taste.
Boil the potatoes, in the same pot boil the eggs too.