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Serves: 4  All levels


> 1 liter of borscht or beetroot sourdough
> 1 liter of kefir or buttermilk or natural yogurt (liquid kind)
> 1 bunch of radishes, grated
> 1 large cooked beetroot, cut into cubes
> 1 large, long cucumber, peeled and cut into small cubes
> 1/2 bunch of dill, chopped finely
4 hard boiled eggs

Ingredients for Beetroot sourdough:

> 1 kg of beets, peeled and cut into small pieces
> 2 grains of black pepper
> 1 bay leaf
> 3 cloves of garlic, peeled
> 3 glasses of mineral water or cold boiled water
> 1 tsp salt

Directions for Beetroot sourdough:

1 | Place all ingredients in a large jar.

2 | Mix the salt with the water and pour over all the ingredients covering them completely. Close the jar.

3 | Let stand in room temperature for a few days (3-4).

| Once the fermentation process starts and you will see foam on the top, you can start using it. If you want to use it right away, collect the foam from the surface, and pour the rest through a dense sieve into a clean jar. Use what you need and the rest you can store in the fridge. 

| After 2-3 weeks you can also eat the beetroots in a salad or ad them to your borscht.


1 | In a large container or jar mix the borscht and dairy.

2 | Combine with the other ingredients.

3 | Stir again and put in the fridge for at least half an hour.

| Pour the soup into bowls, add 1 hard boiled egg cut as you like (in half, in quarters or even small cubes) into each bowl.