This refreshing Polish soup is perfect for tropical summer days!
When the thermometer climbs higher and higher and the next cooling period isn't in sight either in the form of a refreshing summer rain, it's time for cold cuisine! The repertoire of refreshing recipes is huge: cucumber cold dish, gazpacho, salads... the list is long. But this Polish version of a cold yogurt soup is a real flavor bomb. The sweetness of the beet blends perfectly with the tart yogurt and lemon juice. The special highlight of this recipe is the self-made vegan buttermilk. Otherwise, a whole range of fresh, crunchy vegetables and herbs provide an extra dose of vitamins. If you like it extra fancy, you can get even closer to the original recipe with a topping of vegan eggs.
So get a portion of cooling on your plate and enjoy the summer!
For 4 servings you need:
For the vegan buttermilk:
400ml soy milk, unsweetened
1/2 lemon, squeezed
For the soup:
1 bunch of radishes
400g beet, cooked
400g soy yogurt, unsweetened
400ml vegan buttermilk
2 tsp. sugar
2 tbsp. apple cider vinegar
200ml vegetable broth
1 pck. dill, fresh
1 pck. chives, fresh
4 vegan hard boiled eggs
For the vegan buttermilk, squeeze the lemon, mix with the soymilk and let stand until it thickens.
For the soup, cut the beet into small cubes.
Wash the radishes, quarter them and cut them into fine slices.
Wash the cucumber and dice it very finely.
Wash the dill and parsley and chop both finely.
Mix the soy yogurt with buttermilk and vegetable broth.
Add the vegetables and herbs and season with cider vinegar, salt, pepper and sugar.
Let the soup chill well in the refrigerator before serving.
Pour the soup into a bowl and optionally arrange the boiled eggs on top.