Cold Beetroot Soup with Buttermilk

Ingredients

• 250 ml beetroot juice
• 250 ml sour cream
• 500 ml Buttermilk
• 1 pinch salt
• 0.5 tsp liquid honey
• 1 bundle dill
• 1 bundle chives
• 1 medium cucumber
• 1 bundle radishes
• 0.25 onion
• 1 hard‑boiled egg

Instructions

1. 1.

   Whisk the beetroot juice with the sour cream and buttermilk, season with salt and honey.

2. 2.

   Wash, dry, shake off excess water, and chop the herbs; add them to the mixture. Peel and finely chop the onion. Dice the cucumber into very small cubes. Wash, trim, slice radishes into very thin rounds and fold in. Refrigerate for at least 2 hours. Peel the egg and cut it into wedges; distribute over four glasses, pour the very cold soup on top. Garnish with chopped herbs if desired and serve.