"Isn’t this the prettiest color for a soup? This gazpacho tastes as good as it looks. Ii’s typical Polish cuisine, made with young, spring beets and their green tops which have a spinach flavor. In addition to being a taste sensation, the soup is packed with flavors. I’m a huge fan!
First I simmered the beets with garlic and ginger, boiled with vegetable broth and after cooling combined everything with kefir and wasabi. The combo is phenomenal and refreshing, it’s basically perfection in a bowl and super healthy. Delicious and so easy to make."
Spring beetroot gazpacho with kefir and wasabi
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 spring beets with green leaves
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 litre vegetable broth
- 350 milliliter kefir
- 1 tbsp lemon juice
- 1 tsp wasabi
- 1 tbsp soy sauce
- 2 tsp vegetable oil
- salt and black pepper
- 4 radishes, cut into thin slices
- 1/2 cucumber, finely chopped
- 1 tbsp black sesame seeds
- 1 tsp chopped dill
- 1 tsp chopped parsley
- 1 tsp chopped chives
Method
Step 1
Rinse the beets under running water, cut off the roots. Cut the beetroot off the leaves and cut into small cubes, chop the stalks and the leaves into small pieces. Heat the butter in a pan, sauté garlic and ginger over a low heat, add the beetroots and simmer for 5 minutes. Pour the broth and cook for 5 minutes, then add stalks and leaves and cook for 3 minutes more. Add lemon juice, soy sauce and wasabi. Allow to cool.
Step 2
Combine with kefir, season with salt and pepper. Serve with radishes and cucumber, sprinkle with sesame and herbs. Enjoy!