Cold Beet Soup with Capers

Ingredients

• 500 ml buttermilk
• 300 ml skyr
• 2–3 beetroots (or several young beets with their greens)
• 1 large cucumber
• 2–3 tbsp capers in vinegar OLE!
• 2–3 tbsp chopped fresh dill
• 1–2 tbsp chopped chives (optional)
• Salt and black pepper, to taste
• Fermented beetroot juice (beet kvass), to taste

For Serving

• Hard-boiled eggs
• A few extra capers
• Fresh dill

Method

1. Cut the beetroots into small cubes and cook them briefly until just tender. Do not overcook, as they should retain some firmness.
2. Grate the cucumber using the coarse side of a grater.
3. Drain the capers (chop them if you prefer a finer texture).
4. Finely chop the dill.
5. In a large bowl, combine the skyr, buttermilk, and beet kvass.
6. Add the cooked beetroots, cucumber, capers, and dill.
7. Season with salt, black pepper, and, if desired, a little lemon juice.
8. Refrigerate for at least 30–60 minutes to allow the flavors to develop.
9. Serve chilled with half or quartered hard-boiled eggs, garnished with a few extra capers and fresh dill.