Recipe by Sandra Mahut taken from her book Soups published by First editions.
For 4 people
700 g cooked red beetroot
300 g of concombre
4 to 5 radishes
2 spring onions
2 eggs
½ bunch of dill
2 tablespoons of cider vinegar
1 liter of fermented milk (kefir)
Olive oil
Salt and black pepper
Peel and cut the red beets into small cubes. Peel and dice the cucumber. Peel and slice the onions.
In a blender, put the beets, cucumber, radishes, onions, a few sprigs of dill, cider vinegar and fermented milk. Salt and pepper.
Mix until you obtain a homogeneous and smooth consistency. Place in the refrigerator for at least 1 hour.
Cook the eggs for 10 minutes in boiling water, then rinse them under cold water and peel them.
Divide the soup between bowls and serve with ½ egg, a few sprigs of dill, a dash of olive oil and a drizzle of fermented milk.
