A nutritious soup made of beets and Greek yogurt; this soup is a healthy take on the traditional saltibarscial. Most versions of this soup get a touch of acidity from the addition of pickles.
2 medium sized beets, boiled and cooked (try to retain as much of the beet juice as you can)
2 medium-size gherkin pickles, grated
2 Persian cucumbers, grated
2 eggs, hard-boiled, slices
1 cup Greek yogurt
2 cups buttermilk
1 handful fresh dill, finely chopped
1 handful fresh chives, finely chopped
6 stalks spring onions, finely chopped
Juice of 1/2 lemon
Salt and pepper to taste
Start making your beet soup by grating both your cucumbers and pickles into your bowl.
Next, grate your beets into the same bowl, and then add crumbled pieces of hard-boiled egg.
Pour in your Greek yogurt and buttermilk into the bowl, and mix all your ingredients well. The yogurt should begin to take on the purple hue of the beets.
Add your dill, chives, and spring onions. While gradually pouring in your lemon juice, mix all the ingredients in your saltibarscial well.
Place in the fridge for at least 20 minutes to cool down, although the flavors will meld nicely if you let it cool longer.
When serving, sprinkle an extra bit of fresh dill, and enjoy!
Adapted from “My Food Odyssey” by June Molloy Vladicka. Recipe courtesy of Arousing Appetites.
Arousing Appetites is a food blog on a mission to cook delicious traditional recipes from cuisines all over the world. Along the way, they adjust recipes to better suit healthier and clean eating habits while still keeping the recipe’s authenticity.