Last summer, to cool off in hot Polish mid afternoon sun I enjoyed a cold beet soup practically everyday.
Between that and gazpacho, I reckon if I lived in a hot climate all year round, I would simply alternate between these two options and be happy out.
Any, today, is a perfect cold beet soup day and it is my first #RecipeOfTheWeek offering of many more to come.
You will feel nourished, refreshed and loved on the inside with all the good bugs thanks to the beet kvass & sauerkraut that add so much to this delightful bowl.
Beet kvass & saurekraut soup summer soup
4 medium beetroots roasted
2 cups dashi
1 onion, diced
1 sweet potato or potato, peeled and chopped
6-7 cloves fermented garlic
3 cups saurekraut (herby kraut, dill & garlic kraut, caraway etc)
3 cups beet kvass with pickled beets
1 tsp caraway
2 sprigs of tarragon
1 tbsp of honey
2 tbsp avocado oil
salt and pepper to season
- First you want to preheat the oven to 180C and roast the beetroots until soft.
2. In a saucepan combine the dashi, chopped onion and chopped potato and cook until the potato is soft. This makes a wonderful base for the soup. Remove from the heat and caraway and tarragon to infuse allowing it all to cool.
3. Place the Saurekraut, kvass, beetroots (both roasted and pickled), stock base, garlic, honey and oil in your high-speed blender and blend until smooth.
This many need to done in batches, refrigerate until ready to serve.
4. Serve with a yoghurt and dill
[su_box title=”The Cultured Club: Fabulously Funky Ferments” box_color=”#b59eb4″ title_color=”#505050″ radius=”4″]This recipe is from The Cultured Club book of fermentation recipes to be published October 2016 by Gill Books.
Available for pre-order very soon[/su_box]