For the soup:
  • 1 cup of sour cream
  • 2 cups of buttermilk
  • 1 cup of kefir
  • 1 cup of vegetable stock
  • 10-15 grated radishes
  • 2 bunches of beetroot greens
  • Fresh dill
  • 3 hardboiled eggs
  • 2 grated, medium-size cucumbers
  • Beetroot leaven
  • 1 stem of fresh mint
  • handful of chives
For the beetroot leaven (Kvas):
  • 8.5 cups of filtered water
  • 2lbs of beetroot
  • a handful of fresh dill
  • a stick of fresh horseradish
  • 1 full, bulb of garlic
  • 6 Bay leaves
  • 10 allspice grains

This flavorful soup is a popular tradition of Poland’s Podlaskie region introduced into the local menu by its Lithuanian inhabitants years ago. A delicious spring dish, it is made with a beautiful medley of vegetables and herbs making it not only a very characteristic dish in terms of flavor but also a very nutritious one too! Served chilled, it’s a great dish to cool down with during the warmer months.

To make the beetroot leaven: :
  • Fill a medium-sized stoneware container (can also be glass) with 8.5 cups of water.
  • Peal the beetroot and cut into thick slices.
  • Chop the bulb of garlic in half.
  • Toss the beetroot slices, garlic, fresh dill, stick of horseradish, Bay leaves and allspice into the water in the stoneware jar.
  • Cover the jar with a lid and set aside for 5-7 days to ferment.
  • After 5-7 days, strain your leaven and transfer over to a separate container. Place in the fridge until you’re ready to make your soup.

To make the soup:
  • Combine all the herbs (chives, mint, dill) into one bunch, finely chop them all together and set aside in a bowl.
  • Chop beetroot leaves and stems. Start by cutting off the beetroot. Then, chop the stems and leaves into finer pieces.
  • Combine all ingredients in a large bowl:
    • Pour in the vegetable stock.
    • Pour in the cup of kefir.
    • Pour in 2 cups of buttermilk.
    • Add in 1 cup of sour cream.
    • Add in all the vegetables – grated radishes, grated cucumbers, chopped herbs, and chopped beet greens.
    • Finally, pour in about 1.5 cups of beet kvas.
  • Stir all the ingredients of the soup thoroughly in the bowl until it achieves a light, purple color.
  • Add some salt and pepper to taste.
  • Place the bowl of soup in the fridge for 4-5 hours so that all the ingredients and flavors set and thoroughly blend.

Serve and enjoy:
  • Remove the bowl of soup from the fridge and serve chilled into each bowl.
  • Add a boiled egg half into each bowl.
  • Garnish with mint leaves and a pinch of dill.

Smacznego! (Enjoy)