Traditional Polish chilled soup. This soup is made with beetroot, fresh vegetables and milk-based additives. It is an ideal option for hot summer days when you want a light, cool dinner.


2 bunches of beetroot, chopped
4 ground cucumbers, grated
7 red radishes, grated
400 ml of water or vegetable broth
a bunch of chives, chopped
a bunch of dill chopped
400 ml of natural yoghurt
500 ml of buttermilk
2 tablespoons of lemon juice
a teaspoon of sugar
salt and pepper


Put the chopped beetroot into a pot, add the broth (if you use water, add half a teaspoon of salt) and sugar. Bring to a boil and cook, covered, for less than 5 minutes. Pour everything from the pot into the glassware and let it cool down. Mix the grated cucumbers and radishes with salt and set aside for 10 minutes, then drain the water. When the beetroot with the brine has cooled down, add yogurt and buttermilk to it. Add in the dill, chives, radish and cucumber. Mix. Season to taste with salt, pepper and lemon juice. Put it in the fridge to keep cool. Serve with egg, potatoes or bread 🙂


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